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Nala's Fromagerie
2633 Development Dr.
Green Bay, WI 54311
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Welcome to Nala's fromagerie, a European style cheese store.
As you enter the store, you are transported to a small village in southern France.
Sights and sounds draw you in and you now see why you stopped. Coolers in the store are filled to overflowing with cheeses that you've never heard about, much less seen or tasted. Mozzarella di Bufala, St. Marcellin, Pont l'Eveque, Pleasant Ridge, more than a dozen blues plus at least 100 more. In another cooler, you'll find hand made Italian sausages, Spanish chorizo, Jamon Serrano, Proscuitto di Parma, foie gras and your choice of pates. Over a dozen types of olives from around the Mediterranean are there for you to mix and match.
The cabinets hold aged Balsamic and Sherry vinegars, some that started their lives up to 60 years ago
Stone ground mustards made in small batches and bottles of first cold pressings of extra virgin olive oil from small, family owned orchards are offered to the customer. Crackers, toasts, crostini and French bread round out the offerings.
When you walk into the store, a tasting is always offered.
French, Italian, Spanish, Irish; cow, goat, sheep; raw, cooked, pressed, washed rind, bloomy rind, thirty days to 10 years old; the list is endless. Be assured that you will leave the store with more knowledge about cheese than when you entered. If you have a favorite that you don't see, we'll do our best to acquire it for you. Come tour the world with us!
Store Hours
Mon-Wed: 10am-6pm; Thu: 10am-6pm; Fri: 10am-6pm; Sat: 10am-6pm; Sun: Closed.
Location
2633 Development Dr.; Ste. 30; Green Bay, WI 5431.
Store: 920-347-03
Fax: 920-347-0335
Cheese Type
Whether you're looking for local artisanal cheeses or gourmet imported cheeses; from soft, young Brie to the king of all cheeses, Parmigiano to 29 year old Cheddar; we have it here. Blooming Rind, washed rind, farmstead Gouda, Blue cheeses from around the world; the list is endless. Our specialty cheeses are cut to order, so browse through each department to find your new favorite! Country: Argentina, Australia, Belgium, Denmark, England, France, Germany, Greece, Ireland, Italy, The Netherlands, Norway, Spain, Switzerland, United States.
Soft/Young/Blooming Rind Cheeses
Bloomy rind cheeses are those which develop a light fur cover of white mold during their short aging process. These include Brie, Camembert, Bucheron and Triple Creme cheeses (think Cremeux or Saint Andre). Other young, soft cheeses may come wrapped in leaves to protect the delicate treasure inside like Cabecou or Banon; or they may simply have developed a soft rind during their short aging like Robiola, Saint Marcellin or Crottin. Regardless of how they're made, they are certain to please.
Badoz Delice du Jura
$22.50
This cheese, from the Jura region of France, is aged in a cellar or cave where it is turned every two days and washed with brine or whey to speed the aging process. This forms a velvety, yellowish rind on the cheese. The cheese itself has a creamy texture; a nutty after taste; and a delicate herbal aroma. Calling all cheese lovers, this exquisite aromatic cheese is a relatively rare find in the United States, so take advantage of it while you can. As Reblochon can no longer be imported to the USA, this is the closest we have found to that rare treasure. Each wheel is approximately 1.1 pounds.
Belletoile Brie 70%
$9.07
It took us awhile to choose any brie for the store, but this one was worth the wait. This is a triple cream brie from France made from whole cow's milk and cream, giving the cheese a 70% butterfat content. It's creamy and smooth at room temperature and cuts like butter. Serve it with your favorite white wine and crusty French bread. Decadence on a plate!
Camembert-Ile de France
Born centuries ago in Normandy, authentic Camembert is still exclusively produced there. Camembert Ile de France is an excellent example, with a recipe that is true to the original. It is succulent, ripe, rich and creamy. Only gently pasteurized at moderate temperatures, Camembert retains most of the authentic flavors and qualities of the raw cow's milk cheese you can buy only in France. Excellent served with light reds from the Loire Valley or Champagne. It is best when served at room temperature. Novices beware: this authentic Camembert is aromatic!
Creme Fraiche
$7.95
This classic, French-style cultured cream has a rich, nutty flavor with an appealing tart edge. A basic pantry item in French kitchens, it is an ingredient used by fine cooks in many cuisines. Pour over fruit, whip into soups, stir into sauces. Créme Fraîche never curdles while cooking. It comes in a 7.5oz. package; use it as a substitute for sour cream.
Cremosa Tartufo
As the name implies, this is a wonderful fresh cheese with black truffle flakes dusted on the top. The Cremosa is a fresh goat cheese from Italy, smooth and creamy in texture with tang of the goat cheese and the earthy flavor of the truffles. Truly a cheese to be tasted.
Crottin
$6.80
True Crottin de Chavignol is produced in France from the raw milk of an alpine breed of goat. For us to import this Crottin, it is made from pasteurized goat's milk. This is one of the rare cheeses that can be eaten at different stages of maturity. Fresh and young, the Crottin is white with a creamy texture and a nutty taste. After a few weeks, the cheese has lost some of its moisture, become harder and more brittle, but still tastes wonderful with the flavors becoming more pronounced. As it ages more, the rind becomes rough and hard, but even in this state you simply grate it over a salad or pasta. The robust taste increases but is never sour. This is Nala's favorite cheese!
D'Affinois Brebis
$11.83
Once called Berger du Rocastin, D'Affinois Brebis is a wonderful fresh sheep's milk cheese from France. In fact, it's made in the Brie style, so the cheese has a blooming rind with a creamy, white silky interior. This is unlike any other Brie you've ever had. Give it a try.
Fresh Chevre with Truffles
Made by Bass Lake Cheese Factory in Wisconsin, this is a chevre style fresh goat cheese with lots of black truffle pieces mixed in. Earthy and mushroomy in flavor, this would be a nice change to your usual plain goat cheese. This is a 6 ounce package.
Fresh Chevre-LaClare Farms
This fresh goat cheese comes to us from Wisconsin. It is a wonderful, creamy and smooth cheese with a mild tangy flavor; made by the same folks that make Evalon, the US Cheese champion in 2011. Use it in all your favorite dishes, you won't be sorry!
- Half Pound $8.70
Fresh Mozzarella-Ciliegine
Ciliegine is fresh mozzarella made into small balls about the size of cherries. This is a wonderful fresh mozzarella, made right here in Wisconsin and it's perfect for salads, bruschetta or just popping in your mouth when you need a snack. Enjoy!
- Half Pound $6.13
Fresh Mozzarella-Curd
If you like fresh mozzarella, you need to learn how to pull your own from fresh mozzarella curds. Once you've tried a hand pulled fresh mozzarella warm from the bowl, you'll never go back to the store bought versions. For easy directions, go to the Grande cheese website and learn the steps. Once you've got the technique down, invite your friends and family over and have a party. They'll love it!
- Half Pound $2.75
Fresh Mozzarella-Ovolini
If you like fresh mozzarella, you are going to love this cheese. Made in Wisconsin from whole cow's milk and hand wrapped, this cheese offers a smooth and silky texture with a light, moist consistency. Each ball is about 4 ounces and the size of a chicken egg. One order is two pieces. Once you try it, you won't go back again!
- Half Pound $7.00
Fromage de Meaux
Fromage de Meaux is a Brie-style cheese from Seine-et-Marne, France. Meaux began as a small village settled by a Gaul tribe called the Meldes. Today, the Meldes lend their name to the city of Meaux as well as its inhabitants, called Meldois. Fromage de Meaux approximates better than any of its American counterparts the true flavor and style of raw milk Brie - and over 25 liters of milk are required to produce just one wheel! When ripe, its rind breaks at the slightest touch, allowing the beautiful, hay-colored, almost liquid paste to ooze out. The flavor of Fromage de Meaux is deeper and gamier than the mass-produced Bries currently available, with wild flavors of fresh butter, borage, and white pepper. As with many Bries, Fromage de Meaux pairs well with Champagnes; for a change, maybe try it with Beaujolais or Cabernet Sauvignon.
Humboldt Fog
As Americans have developed a deeper appreciation for great cheese, a change in American cheese has occurred. Across the country, small scale dairy farmers and cheese makers are making wonderful cheeses to rival those of Europe. One of these cheeses is Humboldt Fog. With a central layer and outer covering of ash, this goat's milk tome ripens with a soft, white interior. When cut, it is reminiscent of the early morning fog. Humboldt Fog is made by Cypress Grove Chevre out of California. American farmstead cheeses often command a hefty price due to their limited production, but one bite will convince you that the luxury is worth the cost. This is a striking cheese made from pasteurized goat's milk.
- Half Pound $19.48
Marinated Feta-Yarra Valley
If you love feta, you need to try Yarra Valley Marinated Feta. Made from cow's milk, Marinated Feta is softer and a little creamier than the typical sheep's milk feta. Once the cheese is formed, it is marinated in oil with several herbs, spices and garlic. This one will make your eyes roll up into your head! Made in Australia, this cheese is great on sandwiches with roasted tomatoes. One hint; save the oil for your salad dressings!
- Half Pound $8.92
Mascarpone
Mascarpone is such a wonderful cheese and one of the best is the one made by Crave Brothers in Wisconsin. Creamy, sweet and smooth, use this in all of your favorite recipes. Drop a dollop in your tomato sauce to smooth it out and give it a little sweetness. This comes in a 12 pound tub.
Mozzarella di Bufala
$10.00
The history of Mozzarella is linked to that of the water buffalo. This often copied but never duplicated gem is a fresh drawn curd cheese made from whole pasteurized buffalo's milk. It is porcelain white in color, spherical in shape with a very thin glossy edible rind. The texture is springy with a pleasant, slightly sour taste and a faint mossy smell. Our Mozzarella di Bufala comes straight from Salerno, Italy, and is packed in cups with its own brine. If you've never had the 'real' Mozzarella before, it is time to try this delicacy!
Ricotta
Technically, ricotta is not a cheese at all, but a cheese by-product. Its name, ricotta, means cooked again, an obvious reference to the production method used to make it. Ricotta is made from the whey drained from such cheeses as mozzarella, provolone, and other cheeses. American ricotta is generally made with a combination of whey and whole, low-fat, or skim cow's milk. Ricotta is a fresh, soft, snowy white cheese with a rich but mild, slightly sweet flavor. The texture is much like a grainy, thick sour cream. Ricotta is naturally low in fat, with a fat content ranging from 4 to 10 percent. It is also low in salt, even lower than cottage cheese. Our Ricotta is made in Wisconsin.
- Half Pound $2.73
St. André
St. André is a soft, ripened cheese in the tradition of Brie and Camembert. In 1928 a country cheese maker started the St. André Creamery in Villefranche de Rouerque, France, in the middle Pyrenees, a region also known for Roquefort cheese. Fast forward 40-some years and the soft-ripened, triple crème cheese named St. André made its debut, with a reputation as a blend of the perfect brie mixed with equal parts of thick, sour cream and whipped sweet cream. St. André is made from cow's milk and enriched with pure cream. St. André is also fairly rare. Containing no less than 75% butterfat for every 100 grams of cheese, St. André is commonly agreed to be 50% richer than the average Camembert. This cheese is a favorite for cheese boards!
- Half Pound $13.12
St. Marcellin
Handmade in the Provence region of France, St. Marcellin is a wonderful little cheese made from cow's milk. Its one of those rare cheeses that take you back to its homeland. St. Marcellin is intensely creamy, nutty and complex in flavor and comes without a rind. Similar to Banon, minus the chestnut leaves, St. Marcellin is a bit creamier and forceful than its leaf-cloaked cousin.
Tomini al Peperoncino
If you like cheeses with a little snap to them, this one's for you. Tomini are small rounds of cow's milk cheese from Italy preserved in canola oil. The texture is like a dry, drained ricotta, very spreadable right out of the refrigerator. In this case, the canola oil is heavily sprinkled with peperoncino, the hot pepper flakes you like to put on your pizza. Try this on a bagel in the morning to wake you up! It's equally good on crusty bread or crackers as a snack. Give it a try!
Truffle Tremor
Cypress Grove in California makes some of the best goat cheeses around and Truffle Tremor is no exception. Fresh goat cheese heavily laced with pieces of black truffle, formed into a large disk with a white bloomy rind; how can you resist? Enjoy it with your favorite white wine, some crusty bread and sausages; all the great things in life!
Afuega'l Pitu
$28.20
Afuega'l Pitu is one of the oldest Spanish cheeses. It hails from Asturias and was used to pay taxes in the 18th century. The translation of the name means "hard to swallow" or "choke the chicken" in the Asturian Babel dialect. It is dense, at times granular and can often stick on the palate. Made with cow's milk and aged 30 days, Afuega'l Pitu is formed by pressing the curd in cheesecloth or a large cup. Nutty and tangy, the cheese has a wonderful, acidic finish with a little spice from the paprika blended throughout the pate. Each cheese is about two-thirds to three-quarters pound.
Bucheron
Bucheron is a French goat cheese, formed into a log shape and sprayed with mold to form a white, bloomy rind like on Brie or Camembert. The cheese ripens from the outside in, so right under the rind, the cheese is creamy like a Brie. The center remains like a typical chevre style fresh goat cheese. This would be a stunning addition to a cheese course. Enjoy it with Champagne, dry white wines, fresh fruit and your favorite crackers or crusty bread.
- Half Pound $9.65
Burrata- Imported Italian
$15.00
Burrata are an Italian specialty made from cow's milk. This is made in Puglia by stretching curd into mozzarella and filling it with a luscious creamy center to create burrata. The soft buttery center is made from fresh cream and stracciatelli (shreds of mozzarella). When you cut into the burrata, the center oozes out. Burrata can be used many different ways; as many ways as you use any fresh mozzarella. It can be cut in half and served in a deep plate, paired with fresh tomatoes, fragrant basil, or peaches and rosemary. Its center can be scooped with a crusty bread and accompanied by a bottle of wine. Try tossing burrata in pasta or serving prosciutto and figs with it; it's truly a versatile delicacy. This package contains one 8 oz. ball and is truly as good as any burrata you'll get in Italy. It should be enjoyed soon after you receive it to be at its best!
Cabecou d'Armagnac
$3.65
This is a small French goat's cheese that is something special. A small dollop of fresh, creamy goat's milk cheese is mixed with cracked peppercorn and dipped in Armagnac, a type of French cognac. It is then wrapped in chestnut leaves and sent to market. The taste is wonderful with the peppercorns in a smooth creamy cheese and a hint of herbal flavor from the leaves. Truly a taste you won't forget.
Cremeux de Bourgogne
The words triple crème don't even begin to describe this cheese. If you know Brillat Savarin, you'll love Cremeux. Cream is added to whole milk before making this cheese, making sure the butterfat content is at least 75%. The result is a cheese about one step up from butter; rich, creamy and luscious. We're surprised the French are sharing this superb cheese. Spread this on your favorite crusty bread or crackers, have a glass of champagne and enjoy!
- Half Pound $10.09
Delice de Pommard
This truly special cheese is handcrafted by Alain Hess on his farm in the tiny village of Pommard in Burgundy, France. This ball shaped triple crème goat cheese is rolled in mustard seed, and then tied with a mustard husk. Delice de Pommard pairs perfectly with Burgundy reds from small neighboring towns and it is perhaps the best accompaniment when touring the Burgundy valley in their famous river barges, which are always for hire. Creamy and soft, it is great for spreading on a toasted baguette. This is a 100 g. ball.
Fleur Verte
If you like fresh goat's milk cheeses, you'll love this one. Fleur Verte comes to us from France. It is a large wheel of fresh goat cheese that has been rolled in tarragon leaves and peppercorns. It is simply spectacular, no other words will do. Get your favorite crackers or crusty bread, a good bottle of Sauvignon Blanc or Champagne and your significant other and go to town!
Fromager d'Affinois Truffle
Originating from the Rhones-Alps region of France, Fromager d'Affinois with truffle contains actual pieces of shaved black truffle. Despite this, d'Affinois truffle has a subtle earthy flavor in addition to the creamy and a buttery richness, it melts on the tongue as the flavor of earthy, pungent truffles and sweet cream carress the palate. Enjoy this wonderful cheese with bubbly and your favorite crusty bread. It's great for entertaining!
La Tur
La Tur is a wonderful cheese made with cow, sheep and goat's milks. Creamy and mild, this cheese is buttery and rich; it will make your eyes roll back into your head! Enjoy it on crusty bread with a nice buttery Chardonnay. La Tur is from Italy.
Monte Enebro
Handmade in Avila, Spain by legendary cheesemaker Rafael Baez and his daughter Paloma, Monte Enebro is a true Spanish original. This complex goat cheese is made from pasteurized milk and is inoculated with the same mold used to make Roquefort, which adds to its complexity and distinctive appearance. Air-shipped to the United States at only 21 days old, this cheese arrives creamy, lemony and slightly acidic. As it ages, the texture becomes denser with a more intense, pungent finish. Try it with Sauternes for a special treat.
- Half Pound $19.59
Rush Creek Reserve
Rush Creek Reserve is a new raw cow's milk cheese from Uplands Cheese in Wisconsin. If you like Vacherin Mont d'Or, you'll love this cheese. Aged for 63 days and wrapped in spruce bark imported from France, you will think you're in the French Alps when you enjoy Rush Creek. Nala likes to wrap this cheese in foil and warm it in the oven until it's gooey and wonderful. Serve it with crusty bread or fresh apples, you will love it! Rush Creek Reserve is only available late October through late January to early February in limited quantities. The 2013 season is here, order your's today!
Washed Rind/Semi-Firm Cheese
Washed rind cheeses are typically bathed in a wash of salted water, occasionally with the addition of wine, brandy, local spirits, or herbs, depending on the traditions of each region. This solution leads to the formation of the traditional coral pink rind common to these cheeses. Whether it be Morbier, Taleggio, Grayson, Chimay or any one of a number of these fabulous cheeses, they are sure to please, but be advised; they do tend to announce their arrival with their scent!
Chimay
Chimay was the first cheese developed by the Trappist monks of the Chimay Monastery in Belgium. It is a semi-soft cheese with a natural rind formed by washing the cheese with Chimay Ale. Chimay is mildly tangy and aromatic and is well known in Europe for its slightly flowery quality. Matured in ancient cellars for four weeks, its creaminess comes from the high quality milk used for its production.
- Half Pound $15.07
Morbier
The first wheels of Morbier were made from milk leftover from Comté production. The cheesemaker would press the leftover curd from the evening production of Comté into a mold and cover it with a thin layer of ash to prevent it from drying out and attracting flies. The next day, he would add the leftover morning curd on top of the ash. The result is a two layered semi-soft cheese with a complex fruity flavor and a slight tang. The two layers of the cheese have slightly different flavors, with the layer from the evening tasting fruitier than that from the morning. The ash not only separates the two layers, it also serves an aesthetic purpose as it makes a dramatic presentation. Morbier is made using raw cow's milk and has a complex, bold flavor. Its yellow-ivory interior has a smooth texture wrapped inside a creamy brown crust. It pairs well with French Saucisson, is great on a sandwich with crusty bread and melts beautifully.
- Half Pound $7.80
Raclette
The world's most famous melting cheese, Raclette is made in the Alps on both sides of the French-Swiss border. The French version is a bit softer, but both taste very similar. Raclette has a semi-soft interior dotted with small holes and a rosy inedible rind. It has a creamy taste, not too salty or sharp. French Raclette tends to have a strong, pungent aroma that is not for the timid. Raclette is traditionally melted and layered atop boiled potatoes, pickles, fresh vegetables and sliced meats. It is also used in fondue. Try it for yourself!
- Half Pound $8.32
Taleggio
The softest, creamiest member of the famous Italian Stracchino cheeses, Taleggio was first made in the valley of the same name. It's rough, rosy inedible crust, pale yellow interior and rich, buttery, fruity, slightly salty flavor are what give Taleggio its individuality. This cheese's soft, incredibly flavorful interior is creamy in texture and has a pungent aroma. Taleggio imparts the essence of Italian countryside so well, you'll swear you are sitting among the cows on a grassy hillside in Lombardy. It is made in Italy with pasteurized cow's milk.
- Half Pound $9.51
Grayson
Grayson is a raw cow's milk washed rind cheese that comes to us from Virginia. The producers of this cheese take special care to make sure their cows are well tended, resulting in particularly rich milk. You can see it in the creamy ivory center of the cheese and taste it in the rich, buttery flavors that come through with the first bite. As with all washed rind cheeses, it will have a strong smell, but taste it anyway, you'll love it! This cheese won an award in 2010 for best washed rind cheese in the United States.
Havarti Peppadew
Traditional cheesemaking methods, the freshest milk from local family farms, and premium quality ingredients distinguish this award-winning creamy Havarti. It takes extra time and effort to craft double-cream Havartis without cutting corners, but the resulting freshness and depth of flavor are well worth it. Buttery, rich, and flavorful; outstanding for slicing, cubing, cooking, and snacking. This version has sweet hot Peppadew peppers mixed throughout the body of the cheese, adding a little zip to the flavor profile. It would be great on sandwiches, melted into your favorite mac & cheese or fondue or just eaten as a snack; you'll enjoy it! This Havarti is made in Wisconsin.
- Half Pound $8.74
Nababbo
Nababbo is a washed rind goat's milk cheese, made in the style of Taleggio but with the earthiness of goat's milk. The milk for Nababbo is produced in Lombardy, Italy, by a single, selected farm, and then "seasoned" in special aging rooms open to the mountain air in the Valtaleggio by the Arrigoni family, deservedly famous for their seasoning technique. This integrated supply chain allows the company to control all the processes from feeding the animals to the finished product. You'll taste this attention to detail in every bite. If you like Taleggio, you'll love this cheese...
- Half Pound $19.25
Quadrello di Bufala
Water buffalo were originally brought to Italy in the 7th century and references to cheese made from their milk appeared in the 1300s. Today, Quattro Portoni in northern Italy makes over 25 different types of cheese from their milk. Lucky for all of us, Quadrello® di Bufala is now available here in the states. This cheese is essentially a buffalo milk Taleggio; it has a soft, ivory-pink washed rind with a deliciously creamy paste. The flavor is rich and slightly sweet. If you like Taleggio, you'll love this cheese. Enjoy it with a great Barbera!
- Half Pound $16.12
Firm Cheese
Firm cheeses are those that are aged long enough to be cut and retain their shape but not long enough to be hard and considered "grating" cheeses. Goudas, Cheddars, Gruyeres, Swiss and Manchego live in this category. Feel free and browse!
Appalachian
If you like raw milk cheeses, this one is for you. Made in the mountains of Virginia, Applalachian is a true homestead, artisan cheese made from rich cow's milk from their own dairy cows. The wheels are aged until a grey mold forms a rind over the wonderful, silky, buttery cheese in the interior. Think Tomme de Savoie but better! Enjoy this with a great Chardonnay, some crusty bread and fresh fruit, life doesn't get much better!
- Half Pound $12.20
Beemster Red Gouda
In The Netherlands, there is a particular area or polder known as Beemster. The cows from this area are known for exceptionally rich milk, great for making fabulous cheeses. Beemster Red Gouda is made from this milk and is only aged about 4 weeks, leaving the cheese soft, supple and creamy on the tongue. It makes an awesome grilled cheese sandwich and would be a great addition to your macaroni and cheese recipe. The mild flavor is a hit with everyone.
- Half Pound $5.79
Caciotta dei Boschi Tartufo
Caciotta Dei Boschi, an elegant table cheese made from scarce Roman sheep's milk and rare black truffle shavings, is made by the highly regarded Lopez Company, a family owned and operated business that has been making cheese in the Roman countryside for several generations. Caciotta is a name used all over Central Italy that denotes a farmhouse sheep's milk cheese. This caciotta is quite tangy and sharp, as are all sheep's milk cheeses, and highly aromatic with a distinctive, lingering aftertaste, thanks to the truffles. Caciotta Dei Boschi also contains bits of Porcini mushrooms, which serve to further augment the earthy character of this Italian masterpiece.
- Half Pound $12.18
Comté
Made from a centuries-old recipe, 70-pound wheels of Gruyere de Comté have been produced since the reign of Charlemagne, when there were no separate entities named France and Switzerland. Comté has the highest production figures of all the French AOC cheeses, as cheese makers work to satisfy the world's hunger for this exceptional cheese. Comté has a satiny, ivory-colored body and a scattering of holes the size of a hazelnut. A traditional fondue cheese, Comté can also be shredded, sliced, grated, chunked or melted. This is not a cheese that always tastes the same. Each round of Comté reveals differences in the composition of its flavor, depending on the micro-region where it was produced, the season, the particular technique of the cheese maker, and the cellar where it was matured. It can always be called upon and never disappoints, whether as a table cheese or in a gratin. Its nutty flavors mingle well with Pinot Noir wines.
- Half Pound $12.38
Comté-St. Antoine
Comté is Gruyere made from the raw milk of red and white Montbeliard cows in the Jura Mountains of France in Franche-Comté. Small, cooperative dairies known as 'fruitieres' produce the cheese year-round. Our Comté Saint Antoine is hand-picked and aged for more than 15 months. Comté is one of the most popular cheeses in France, and it is claimed that there are more than 83 distinct flavors in Comté, including apricot, chocolate, butter, cream, and grilled bread. Our Saint Antoine has a rich, buttery flavor with hints of hazelnuts and pineapple. A lovely pairing for Riesling, Gewurztraminer, or Sauternes, Comté can also be a great friend to wines from Chenin Blanc to Sauvignon Blanc, Gamay to Nebbiolo and Pinot Noir.
- Half Pound $18.12
Dante-Natural Rind
Made with 100% pure sheep milk and aged a minimum of six months, Natural Rind Dante has a rich, nutty flavor with a firm and somewhat dry texture. It is cave aged in Wisconsin which lends a slightly musky air to the cheese but retains more moisture than original Dante. If you like Ossau Iraty but wish it had a little more of everything you like, you'll love this Dante.
- Half Pound $16.46
Dorothea
This creamy tasting goat's milk Gouda is from The Netherlands. It is made with small bits of cooked potatoes and a hint of basil oil mixed throughout the pate. Although it sounds weird, it all works together and has a very pleasant finish. Very white and with a slight give to the pate, this is a very good choice for the finicky in the family and a great starting place for goat's milk cheeses.
- Half Pound $10.05
Emmental
Emmental (also called Swiss Cheese) is known for its grand size and its handmade quality. For more than one-and-a-half centuries to date, Emmental has been made in village cheese dairies. The Emmental cheese-making process is an old tradition using pure raw cow's milk and a maturation period of at least four months. This process allows the rind to develop in an entirely natural manner, enclosing an ivory colored, mild, slightly nutty tasting cheese with cherry sized holes. Emmental from Switzerland is a delicacy on every cheese platter, a popular dessert cheese and is a perfect melting cheese for warm dishes like fondue.
- Half Pound $9.07
Feta-Valbreso
Feta is a fresh cheese preserved in a salt brine, giving it a characteristic flavor and texture. Best known as a Greek cheese, it is made all around the Mediterranean including the south of France. Valbreso Feta is made from sheep's milk that is left over from the production of Roquefort. Eat this cheese as a table cheese or use in your favorite salad and pasta recipes. This feta is the best you'll ever have. Try it!
- Half Pound $7.83
Fiore Sardo
Fiore Sardo is a semi-hard raw sheep's-milk cheese whose production in Italy dates back to the 1700s. It's pleasantly sharp, has a great depth of flavor, and, despite being aged for a minimum of eight months, retains its moisture. Fiore Sardo, from Sardinia, is excellent shaved over salads or with fruits. Serve it with Sangiovese, Barbera or Pinot Grigio wines for a special treat.
- Half Pound $11.49
Gjetost
$10.50
This Norwegian cheese is made from a mixture of cow and goat's milk. It has an unusual sweet flavor due to the way it is produced. The milk is cooked until the sugars in it have caramelized, giving the cheese its distinctive brown color and sweet flavor. The cheese is popular as a skier's snack, so the label states 'Ski Queen' in large letters. It is widely popular among Scandinavians and children in the United States are drawn to its sweet flavor. Try it with some fresh apples or pears.
Gouda with Garlic & Basil
This Gouda from The Netherlands would be a wonderful addition to any cheese tray. Made from cow's milk, this is a traditional Gouda, soft and creamy, with just the right amount of garlic and basil mixed throughout the curd before forming the cheese. The tastes meld together to form a cheese perfect for eating on its own or adding to your favorite recipe or sandwich.
- Half Pound $9.18
Gouda with Fenugreek
This is a raw cow's milk gouda made in Wisconsin. The cheesemakers emigrated from The Netherlands and opened up shop here in the early 2000's. Since that time, Marieke has won numerous awards and this cheese is no exception. The Gouda with Fenugreek won an award at the recent American Cheese Society Awards. It's a young gouda with a creamy, milk flavor and the fenugreek adds a nutty, maple syrup overtone. This is really an interesting cheese to try.
- Half Pound $10.92
Gouda-Aged 10 Months
Holland's Family Cheese is a small company in Thorp, Wisconsin, owned by a couple that emmigrated from The Netherlands. Marieke makes top notch Goudas, several of which are award winners year after year; this aged version being no exception. Made from raw cow's milk, the cheeses are hand made and then aged for about 10 months. Everyone who has tasted this cheese has loved it. This cheese just won Best in Show at the U.S. Cheese Championship. Enough said!
Gouda-Aged 18 Months
Holland's Family Cheese is a small company in Thorp, Wisconsin, owned by a couple that emmigrated from The Netherlands. Marieke makes top notch Goudas, several of which are award winners year after year; this aged version being no exception. Made from raw cow's milk, the cheeses are hand made and then aged for about 18 months. Everyone who has tasted this cheese has loved it. This cheese just won Best Aged Gouda at the U.S. Cheese Championship. Enough said!
- Half Pound $13.17
Gouda-Aged 4 Months
Holland's Family Cheese is a small company in Thorp, Wisconsin, owned by a couple that emmigrated from The Netherlands. Marieke makes top notch Goudas, several of which are award winners year after year; this aged version being no exception. Made from raw cow's milk, the cheeses are hand made and then aged for about 2-4 months. Everyone who has tasted this cheese has loved it. Enough said!
- Half Pound $9.53
Gruyere Grand Cru
Gruyere is a wonderful cheese from the French and Swiss Alps regions that is like a firm, nutty Swiss cheese without the holes. Roth Kase in Wisconsin makes an award winning version and the Grand Cru is considered the "choice" domestic gruyere. This is a great eating cheese with fresh fruit and a good Pinot Noir, but it works equally well in fondue or gratin dishes. You'll really enjoy this one!
- Half Pound $10.84
Halloumi
$10.75
This delicious Cypriot cheese has been around for hundreds of years but is just now catching on in the U.S. Halloumi is made by hand from a mix of sheep's and goat's milk. The soft, springy, oval-shaped curd resembles fresh mozzarella and has a mild yet tangy flavor. It can be grilled, marinated, fried or eaten plain. An unopened package will keep refrigerated for a year and can also be frozen. This Greek cheese squeaks when you bite into it. You'll get a hint of mint from the brine around the cheese in its package.
Havarti
About 100 years ago, a farmer's wife who lived in North Zealand (one of Denmark's most romantic islands -- a trysting place for lovers) became interested in the art of cheese making. She traveled through Europe to learn the secrets of this craft. Upon her return, she began to experiment with her newly acquired techniques. She named her finest creation after her farm, 'Havarthi'. Today's Cream Havarti is a direct descendant still made in Denmark. It has an ivory interior patterned with a myriad of tiny holes and is mild, creamy and mellow. It is both a table cheese and a dessert cheese to be served with fruit and wine.
- Half Pound $6.55
Iberico
Iberico is a Spanish cheese made from blended and pasteurized cow, goat and sheep's milks made in the same type of mold as Manchego. It is a hard, oily cheese yet is mild and aromatic. The blend of milks allows it to have the grassier, herbier flavors of the goat and sheep's milk toned down by the smoothness of cow's milk. It is typically used as a table cheese but is also good for cooking and pairs well with Spanish red wines and meats like chorizo and Serrano ham.
- Half Pound $9.91
Irish Cheddar
This firm cheddar is from Ireland and aged 3 years. It is made from cow's milk and the aging gives it a semi-sharp tang when tasted. This is a wonderful cheese to use in party trays or fondues, sandwiches or your favorite recipes. It pairs nicely with full bodied wines; great for snacking!
- Half Pound $9.25
Jarlsberg
Jarlsberg was first produced in 1815 and has long since become Norway's most famous cheese. It is made from pasteurized cow's milk. Jarlsberg is an Emmental-type cheese, though sweeter and softer. It has a striking yellow paraffin coating and dramatic, large-eyed hole structure, defining the baby-Swiss category of cheeses. Jarlsberg is excellent eaten on its own, but works very well in fondue and other dishes calling for Swiss cheese. Try it in any of your favorite recipes that call for Swiss cheese, you'll be glad you did.
- Half Pound $7.54
Kasseri
$11.00
Kasseri is the melting cheese of Greece. Made from sheep and goat milks, the cheese is made in the months when grasses are green for a sweet flavor. After the curd is hand kneaded and stretched, it is put into special molds and aged for six months. The flavor continues to develop even after being packaged for market. When left at room temperature for a few hours, Kasseri becomes buttery and tastes great. Melted, it has more flavor than most cheeses in the world. Kasseri is a wonderful table cheese, excellent melted in sandwiches, omelets, pizza, and casseroles, and grated onto vegetables or pasta. Each piece is 6 ounces.
Manchego with Olives
Manchego is Spain's most famous cheese. Produced in La Mancha in Central Spain, true Manchego is made from 100% sheep's milk. The abundance of wild herbs on Central Spain's grazing lands gives Manchego a special taste and aroma. Its flavor is zesty and exuberant while its texture is firm but not dry. Manchego is prized for its rich, complex flavor and its satisfyingly grainy texture. If you like Manchego, you'll love this version. It is made with pieces of meaty black olives mixed throughout the pate and then aged about 3-4 months. Even folks that say they don't like olives like this cheese!
- Half Pound $9.48
Manchego-Aged 12 Months
Manchego is Spain's most famous cheese. Produced in La Mancha in Central Spain, true Manchego is made from 100% sheep's milk. The abundance of wild herbs on Central Spain's grazing lands gives Manchego a special taste and aroma. Its flavor is zesty and exuberant while its texture is firm but not dry. Manchego is prized for its rich, complex flavor and its satisfyingly grainy texture. This is the same amazing sheep's milk cheese, just aged longer. During the additional aging, the cheese becomes firmer and dryer, adding another depth to its flavor. The texture is grainier while the flavor tends to linger even longer on your palate than the younger version. Give it a try with a bolder red Rioja.
- Half Pound $12.12
Marzolino
Il Forteto, an agricultural cooperative in the farming town of Mugello, Italy, consistently crafts the finest specialty cheeses, and this Marzolino is no exception. A table fresh pecorino (sheep's milk cheese), Marzolino originates from the ancient methods of making cheese during springtime, when the new blossoms of pastures give an unmistakable flavor and a firm taste to the milk. This small ivory-colored wheel is brimming with mild, sweet flavor. A wonderful Tuscan cheese delicious on a cheese board or melted on focaccia.
Midnight Moon
Aged six months or more, this pale, ivory cheese is firm, dense and smooth with the slight graininess of a long-aged cheese. The flavor is nutty and brown-buttery, with prominent caramel notes. The wheel is finished in a beautiful black wax. Made in Europe exclusively for Cypress Grove Chevre out of California. Midnight Moon is made from goat's milk, fashioned into a Gouda and then aged longer than usual for a goat's milk Gouda. This cheese has won many awards and is wonderful with charcuterie and fresh fruit. Enjoy it with a shmear of fig preserves instead of bread or crackers, you'll love it! Midnight Moon makes a good grilled cheese sandwich and would also add some character to your favorite macaroni and cheese. Try it today!
- Half Pound $17.82
Mobay
A U.S. artisan cheese with a split personality, Mobay contains one layer of goat's milk cheese and one layer of sheep's milk cheese pressed together and separated by a very thin layer of edible ash. Made in Wisconsin by Carr Valley, the cheese is formed into small round wheels that are typically cut and served as slices. Each slice will contain a layer of the sheep and goat cheese, which complement each other; providing a very earthy and mellow flavor. This cheese is a good snacking or appetizer cheese that goes well with a sweet, port wine.
- Half Pound $12.30
Murcia al Vino (Drunken Goat)
Also known as 'Drunken Goat', this wine bathed cheese is made from pasteurized goat's milk in the Muricia region of Spain. This region has a rich variety of grasses, shrubs and wild herbs which give the goat's milk its distinctive taste and aroma. The unique feature of this cheese is that it's washed in red wine during the aging process. This deeply tints the rind of the cheese, giving it the characteristic burgundy color and strong floral bouquet. It has a stark white interior with a smooth, creamy texture. This cheese is a real gem with a bold delicious flavor and the intoxicating aroma of a good bottle of red wine.
- Half Pound $11.90
Pastorale
A new cheese made in Wisconsin, Pastorale is cow and sheep milks blended together into a large wheel that is then rubbed liberally with smoked paprika. Aged for a few months, it is a firm and delicious addition to your cheese course.
Pyrenees Green Pepper
This is a cow's milk cheese from the French Pyrenees. It can also be called 'Fromage de Pyrenees'. The cheese is very creamy in texture with a firm but supple ivory paste with lots of small holes scattered through it, very much like Havarti. This variety has ample green peppercorns sprinkled throughout the pate. It's a wonderful, simple eating cheese that won't disappoint. It comes in wheels that have been dipped in wax to preserve the cheese.
- Half Pound $8.76
Red Hot Dutch
When we say HOT, we mean RED HOT! The master cheesemakers of K.H. De Jong in The Netherlands have melded a traditional edam ball with fiery, hot chili peppers. This is a cheese that is NOT for the faint of heart. The first bite will slowly explode into a cacophony of flavor. Try at your own risk. Not for children or the risk averse. A special treat for the adventurous cheese explorer.
- Half Pound $8.90
Red Leicester
Created by the renowned Taw Valley Creamery in Devon, England, and made with milk from their own British farmers, The Red One is an award winning Red Leicester with a mellow, tangy flavor. The flavors are a cross between Cheddar and Colby. It's perfect for snacking and sandwiches, melted in toasties or grated on spuds. It is the perfect family cheese.
- Half Pound $6.67
Ricotta Salata
A variation of Ricotta, this pure white, firm, rindless cheese is originally from the island of Sicily but is now made throughout Italy. It is made from pasteurized sheep's milk. The curd is lightly salted, pressed, dried and aged for at least 3 months. Ricotta Salata is not at all sheepy or salty in taste, but rather has a nutty, sweet milky flavor. It is extremely versatile and can be used in salads, pasta dishes and is ideal for grating. Try it as a substitute for Feta.
Smoked Cheddar
Wisconsin is known for its Cheddar and this version is no exception. This is a medium aged Cheddar that has been naturally smoked over hard wood. It is terrific on sandwiches, but would add interesting flavor to your favorite fondue or macaroni and cheese recipe. Enjoy!
- Half Pound $4.75
Smoked Gouda
The natural Gouda is a world famous cheese. Without any spices added, this cow's milk cheese has a mild, creamy taste that has not changed since Gouda cheese was first made several centuries ago in The Netherlands. Our smoked gouda starts with this wonderful cheese, naturally smoked for a short time. The result is a creamy rich gouda with a hint of smoke, just perfect for your cheese board.
- Half Pound $6.74
Ticklemore Cheddar
England makes some of the best Cheddars in the world and Ticklemore is one of them. Aged for over two years, this white cheddar has a pleasing sharpness, but is still creamy in texture. It melts beautifully, so cooking with it or melting it on your best sandwich is a breeze. "Tickler" is certainly worth a try!
- Half Pound $8.25
Ticklemore Cheddar with Chilies
England makes some of the best Cheddars in the world and Ticklemore is one of them. Aged for over two years, this white cheddar has a pleasing sharpness, but is still creamy in texture. It melts beautifully, so cooking with it or melting it on your best sandwich is a breeze. This version has jalapeno peppers and hot chilies mixed throughout the cheese for an extra kick of spice. "Tickler" is certainly worth a try!
- Half Pound $9.38
Tilsit
Named after a town in East Prussia, Tilsit was invented by homesick Dutch immigrants trying to recreate Gouda. Their unsuccessful attempts left them with a wonderful new cheese. Our Tilsit is made in Germany from partially skimmed pasteurized cow's milk and is semi-firm with a springy texture. The rind is washed and brushed regularly for the first two months of aging to form an outer crust that keeps its supple, smooth interior from drying out. Tilsit has a mildly pungent aroma and a tangy taste that is delicate and fruity with spicy undertones; kind of like Havarti with attitude. Tilsit is excellent in cold or grilled sandwiches, on chicken or burgers and can also be enjoyed melted over potatoes.
- Half Pound $10.56
Tomme de Savoie
The term Tomme implies that a cheese is made from the milk of more than one herd. Made from unpasteurized cow's milk and aged for over 60 days, Tomme de Savoie comes from the Savoie region of France and is always of exceptional quality. It has a beautifully rustic, gray-brown, fuzzy, inedible crust. The cheese inside is robust with slight overtones of salt and an unmistakably raw yet buttery flavor. It is absolutely great paired with sausages, fruit, bread and wine (Chardonnay), all the best things in life!
Trugole
This very special semi-soft cheese comes from the Asiago region of the Italian Alps. A cheese that is easy to fall in love with, Trugole's fruity character is the result of rich milk from Alpine cows that graze on wild foliage and grasses in mountain meadows. It is here where they make Trugole cheese, a distant cousin to the world famous Asiago cheese, but with a more accentuated and pleasing taste precisely due to the variety of herbs and grasses that its cows graze upon. The cheesemaker uses only carefully selected cultures and a method of production that faithfully follows the traditional method from the mountains. Its curing and aging is also carried out in a very special manner. Each day the wheels are turned and treated with water and salt to preserve the soft texture of the paste (interior). After 60 days the cheese reaches an ideal state for consumption. Enjoy it with a fruity red, fresh grapes and some sausages, you'll be in heaven!
- Half Pound $8.19
Wensleydale with Cranberries
The only true Wensleydale cheese in the world comes from the milk drawn from cows that graze the sweet limestone pastures on farms in Upper Wensleydale, England. These pastures give this cheddar its renowned unique, refreshing flavor. It has a clean, milky, slightly sweet flavor with a honey aftertaste. The superb texture of fresh Wensleydale is perfectly complimented by the addition of dried cranberries. After three weeks in the aging cellar, the wheels are cut in half and sent to market. The red cranberries set against the stark white cheese offer a superb visual experience. This cheese is great for dessert and with fresh fruit.
- Half Pound $12.99
White Stilton with Mango & Ginger
Stilton comes in more than the color blue. This white Stilton has had Mango and Ginger added to create a dry/creamy/crumbly cheese with the desert quality you want on your cheese plate. It's almost like cheesecake and goes well with fresh grapes and a sweet dessert wine. Made in England; suitable for vegetarians. Very eye catching and popular.
- Half Pound $12.78
Beemster Goat Gouda
Henri Willig was the first who discovered that Gouda could be made of goat's milk. Nowadays Goat Gouda is quite common in The Netherlands and it is made in several cheese farms. Made in the same famous polder as our Beemster XO, the goat gouda has a pure white pate, smooth texture and such a mild flavor that it almost melts on the tongue. Goat Gouda goes very well with a glass of port wine and fresh fruit.
- Half Pound $10.89
Beemster Wasabi Gouda
Yes, you read it right. This is a young cow's milk Gouda with just the right amount of wasabi mixed throughout the pate. This gives the cheese a light green color and a hint of heat like horseradish. You know it's there, but it's not enough to clear your sinuses. This cheese is great on sandwiches and on its own, but it would also work well in macaroni and cheese!
- Half Pound $8.74
Bellavitano Gold
This is a fabulous artisan cheese from Sartori in Wisconsin. It is based on northern Italian farmstead cheeses and is creamy and rich with fruity notes. It's kind of a cross between Irish Cheddar, Parmesan and aged Provolone with fruity overtones. Enjoy it with a nice glass of red wine, but also try it in your favorite recipes. This cheese is worth trying!
- Half Pound $9.49
Cahill Porter
The Cahill farm is located in the County Limerick of Ireland. It is here where Irish Cheddar comes together with rich Porter Ale for an aesthetic marbleized presentation. The white cheddar chunks and brown ale create a mottled paste that is beautifully preserved in brown wax. This cheese has a beefy taste, offering an interesting and diverse taste sensation. Pair it with your favorite beer, try it on onion soup or crumbled into your favorite English meat dish. You can't go wrong.
- Half Pound $10.44
Cheddar-Somerset Sheep's Milk
$16.69
Somerset is a classic Wisconsin 100% sheep milk white cheddar. Aged for just a short time, it is very clean tasting with just the right amount of cheddar tang. You'll get the sweetness from the sheep's milk right away with a pleasant aftertaste. Try it on its own, but don't hesitate to use it as your workhorse Cheddar; even the kids will love it!
Evalon
Evalon is a raw goat's milk cheese made by LaClare Farms in Wisconsin. The cheese is aged about 90 days, giving it a firm, full bodied texture. The flavor is wonderful; a little of the typical goat "tang" with a little sharpness from the aging. This is truly a farmstead cheese worth trying! Evalon won best cheese in the nation at the US Cheese Championship and best Open Category Goat Cheese at the American Cheese Society Competition in 2011.
- Half Pound $15.33
Evalon Cumin
Evalon is a raw goat's milk cheese made by LaClare Farms in Wisconsin. The cheese is aged about 90 days, giving it a firm, full bodied texture. Evalon Cumin has a line of cumin seeds through the center of the wheel. The flavor is wonderful; a little of the typical goat "tang" with a little sharpness from the aging and the savory kick from the cumin. This is truly a farmstead cheese worth trying! Evalon won best cheese in the nation at the US Cheese Championship and best Open Category Goat Cheese at the American Cheese Society Competition in 2011.
- Half Pound $13.14
Evalon Fenugreek
Evalon is a raw goat's milk cheese made by LaClare Farms in Wisconsin. The cheese is aged about 90 days, giving it a firm, full bodied texture. Evalon Fenugreek has a line of fenugreek seeds running through the center of the wheel. The flavor is wonderful; a little of the typical goat "tang" with a little sharpness from the aging and the sweet overtones of maple syrup from the fenugreek. This is truly a farmstead cheese worth trying! Evalon won best cheese in the nation at the US Cheese Championship and best Open Category Goat Cheese at the American Cheese Society Competition in 2011.
- Half Pound $13.14
Fontina Val d'Aosta
This is the real Fontina, made from the raw milk of cows grazing in 6,500 foot high Alpine pastures. This semi-firm, cooked and pressed cheese is a washed rind cheese which develops its signature funk and keeps the paste plump. The uniquely rich and nutty flavor is reminiscent of truffles, with a subtle fruity, grassy aroma and supple texture. A central ingredient in Piedmont's famed fondutta, similar to Swiss fondue, blended to orgiastic rapture with cream, eggs, and shaved white truffle. Regional wisdom recommends you grab a glass of Barbaresco or other Nebbiolo-based wine. Try it with a big Chardonnay, or a bold Piemonte red.
- Half Pound $8.74
Manchego-Aged 3 Months
Manchego is Spain's most famous cheese. Produced in La Mancha in Central Spain, true Manchego is made from 100% sheep's milk. The abundance of wild herbs on Central Spain's grazing lands gives Manchego a special taste and aroma. Its flavor is zesty and exuberant while its texture is firm but not dry. Manchego is prized for its rich, complex flavor and its satisfyingly grainy texture. It pairs beautifully with fruity Beaujolais. Try it spread with quince paste!
- Half Pound $9.29
Montasio-Aged 5 Months
Italian cheese is as diverse as the areas that produce them. Although Mozzarella, Ricotta and Parmigiano may be better known, Montasio cheese is an admirable choice to expand your Italian cheese experience. Similar to Swiss, Montasio cheese has a mild, delicate, somewhat fruity flavor with just a hint of nuts. It resembles the flavors exhibited in the Italian cheese, Asiago. It's most popular usage is in Frico, but it's equally good used anywhere you would use Swiss or Parmigiano. Give it a try!
- Half Pound $7.75
Ossau-Iraty
Ossau-Iraty is a sheep's milk cheese made in the Pyrenees region of France. It is from unpasteurized milk that the Agour company (a family company steeped in tradition) creates this magnificent cheese. Aged for a minimum of 6 months, this AOC protected cheese is of a quality and complexity rarely seen. A slightly dry texture gives way to a creamy, buttery quality and the flavors hint at both herbs and fruit with some nutty undertones. Ossau-Iraty is a real gem and one you'll be sure to enjoy!
- Half Pound $15.47
Pleasant Ridge Reserve
Pleasant Ridge Reserve is an artisanal cheese made from the raw milk of a single herd of Wisconsin cows fed and managed using natural, 'old world' practices. Named U.S. Champion in 2003 and Best of Show at the American Cheese Society conference in 2001 and 2010, Pleasant Ridge Reserve is an original cheese inspired by farmstead cheeses from the Alpine provinces of southeastern France. Made in the Beaufort style, its taste and texture rival the best gruyeres made. Each wheel is hand turned daily and washed with a culture solution that creates a natural rind and develops a delicate flavor profile. The cheese is aged 60 days before going to market. Pleasant Ridge is a wonderful eating cheese, one you'll be glad you learned about.
- Half Pound $15.85
Provoleta
Provoleta is a provolone style cheese from Argentina. It is a simple dish, yet it makes a wonderful appetizer to start off a meal from the grill or a tailgate party. The cheese develops a nice smoky flavor, and is delicious spread on grilled toast. Take a slice of the cheese, about 1/2" or so, coat it with olive oil and season it with your favorite herbs and spices. Keep it in the freezer until the grill is ready. When the grill is hot, place the cheese directly on the grate and grill for about 2 minutes per side until hot and slightly browned but still holding its shape, serve with grilled bread. You'll love this treat!
Smoked Gouda-Marieke from Wisconsin
This raw cow's milk Gouda comes to us from award winning Holland's Family Cheese in Wisconsin. Marieke Penterman makes many award winning Goudas and this one is tops in its class. The young Gouda is smoked over hardwood, imparting a wonderful, bacon essence to the cheese. This cheese just won Best in Class at the US Cheese Championship for 2013. Aged for 2-4 months, this would be a wonderful addition to any cheese plate, sandwich or Mac and Cheese recipe.
Hard/Aged Cheeses
Who can resist Parmigiano Reggiano or Locatelli Romano? These are probably the most well known of this type of cheese, but don't miss out on Bra Duro, Piave, Asiago or Midnight Moon, they are equally delicious!
Aged Provolone
Provolone is a northern Italian cheese that can be thought of as Mozzarella's older brother. Take some Mozzarella, form it into your favorite shape and rub it down with brine, bind it with rope and hang it from the ceiling for a few months and Voila! - you have just made Provolone. There are two varieties of Provolone. Dolce (meaning sweet) is the mild version and Piccante (meaning sharp) is its spicy, more aged counterpart. We love this aged version which is much more interesting than the mild Provolone most Americans have come to know. One of the great sandwich cheeses, Aged Provolone is also an excellent melting cheese that is perfect in omelets or atop a toasted baguette.
- Half Pound $7.77
Asiago d'Allevo DOP
This reserve stock, slow ripened Italian Asiago is aged for a full year as opposed to regular Asiago d'Allevo's six months. Made in small batches from partially skimmed raw cow's milk, the additional aging gives this cheese a distinct but pleasant sharpness with hints of butterscotch. It has a texture that is firm enough to grate yet allows you to use it as a table cheese as well. Try it grated over risotto, polenta or pasta. It's also great in salads or by itself with a drop or two of Balsamic vinegar.
- Half Pound $11.71
Bra Duro
Bra Duro is a longer-aged version of Italy's Piedmont favorite Bra Tenero. We love this variety of this cow's milk cheese because it's a little more flamboyant, more piquant than the milder Tenero, also with a more noticeable hint of nuttiness. The texture is heartier, darker, and more robust, which makes Bra Duro cheese excellent for grating or shaving over hot dishes, especially pastas. Bra Duro also bears the DOP label since 1996. Pair this rustic cheese with a Piemontese wine, or a full-bodied red wine.
- Half Pound $11.53
Locatelli Romano
Dating back to ancient Roman times, Pecorino Romano is one of the world's oldest recorded cheeses. Pecorino is an Italian word meaning from sheep's milk, and Romano indicates that this cheese is of Roman descent. All Pecorino Romano is made in Lazio, Tuscany, or Sardinia during the months between November and June. These three regions have very similar pastures and breeds of sheep, ensuring consistent flavor and quality. Pecorino Romano is a name protected (DOC) cheese; there are numerous Pecorinos made throughout Italy, but only one Pecorino Romano. Perhaps the most famous brand for Pecorino Romano in the US is Locatelli. Aged for a minimum of 9 months, this cheese is hard and dense; strong and sharp in flavor. It is pale yellow in color with a black paper rind bearing the name Locatelli. Grate this cheese and serve it over pasta, soups and salads. As a dessert, serve it in chunks, drizzled with honey and paired with ripe pears.
- Half Pound $10.87
Mahon Curado
Mahon is produced on the Mediterranean island of Menorca in the Balearics. Although it is a small island, Menorca produces enough cheese to make Mahon Spain's second most popular cheese next to Manchego. Made from pasteurized cow's milk, Mahon comes in large squares of about 6 pounds. Ripened in underground caves for at least 60 days, it has a bold, magnificent flavor that could never be called mild. The yellowish-orange rind conceals a soft, slightly salty and decidedly spicy interior. Our Mahon is the curado version, aged for at least one year. This unique cheese is a must try for any cheese lover!
- Half Pound $11.87
Mimolette
Mimolette, also called 'Boule de Lille', dates back to the reign of Louis XIV, who prohibited the import of Dutch cheeses into France. The residents of the northernmost region of France loved the banished cheeses and were left with the choice to smuggle in the contraband or make a go at producing their own. And so, Mimolette was born. Mimolette is a pasteurized cow's milk cheese that is aged for 12 months. It is a hard cheese that has the same texture and spherical shape as Dutch Edam, but with a natural light brown rind. It is produced in bowling ball sized 9-pound spheres with a bright orange interior. It looks a lot like a cantaloupe. Its taste is gloriously sweet yet uncommonly tame for a French cheese. Enjoy it chunked or grated, served with hearty bread and fruit.
Myzithra
Most cheeses of Greece are made from sheep's milk due to the less than fertile terrain of the country. One of the most common of these cheeses is ricotta-style Myzithra. It has a much more interesting flavor and texture than most of the ricotta available in this country. The flavor is rather nutty and works well in cooking, particularly when blended into pasta dishes. Our variety of Myzithra is the pressed and dried version. It is similar to Italian Ricotta Salata and is a popular grating cheese in Greece. It is quite crumbly and salty, so a little bit goes a long way in adding flavor to your dishes. Try it on pasta with browned butter.
- Half Pound $8.87
Old Amsterdam
Made in The Netherlands from local pasteurized cow's milk and imported Italian cultures, gold medal winner Old Amsterdam tastes like a young Parmigiano Reggiano crossed with an Aged Dutch Gouda. It is well known for its rich, nutty, robust flavor and firm texture, the result of it being aged for over twelve months. Old Amsterdam is excellent in salads, shredded over soups or chili, on hot or cold sandwiches, or alone with a glass of fine wine or port. It is truly one of the Dutch Masterpieces!
- Half Pound $12.70
Piave
Piave is named after the river Piave, whose source is found at Mount Peralba in Val Visdende in the northernmost part of the province of Veneto, Italy. The land surrounding the ancient river is integral to the character of the cheese: it is where the milk is collected, the curd is cooked, and the cheese is aged until hard. Piave has an intense, full-bodied flavor reminiscent of Parmigiano Reggiano that intensifies with age and makes this cheese absolutely unique. Pair Piave with Zinfandel.
- Half Pound $12.54
Sarvecchio
Sarvecchio is a specialty parmesan product solely produced by the Antigo Cheese Company of Sartori in Wisconsin. It is made from pasteurized part-skim cow's milk and double aged for 20 months to achieve its wonderful flavors and texture. The pate is deep pale yellow in color with a slightly nutty, pleasant and clean taste, very much like Parmigiano Reggiano. In fact, this cheese won first place from the American Cheese Society in 2005 and has been considered the best domestic parmesan for years. Serve it like you would any great Parmesan; in pastas, salads, soups, etc. Don't hesitate to try it on its own with a robust red wine. You'll love this award winner!
- Half Pound $10.57
Beemster XO
Beemster Gouda is made from the Beemster breed of cows familiar to the Netherlands. Aging for a minimum 24 months, this Gouda has the grainy texture true connoisseurs look for. It is wonderful with a full bodied red wine, Scotch or Bourbon. The flavors are sharp with sweet, butterscotch overtones and a great aftertaste. I eat this when ever I can! Nala
- Half Pound $11.49
Boorenkaas Gouda-Aged 4 Years
Boorenkaas is a farmstead cheese, made by hand in small batches with the pure, unpasteurized milk from farmer's own dairy cows. It has rich, complex flavor which compliments every dish from soup to nuts, as an appetizer, cooked in recipes or on a dessert plate! Boorenkaas is available in a variety of ages. This version is 4 years old, giving it a texture similar to Parmigiano with a rich, nutty flavor. This will be your new favorite!
- Half Pound $10.70
Cacio di Bosco-Aged Pecorino with White Truffles
Cacio di Bosco is an aged sheep's milk cheese from Italy with white truffles mixed throughout the wheel. Earthy and garlicky, this is fantastic on its own, but can really jazz up your risotto or pasta dishes; definitely worth a taste!
- Half Pound $17.05
Cheddar-Aged 10 Years
If you have a passion for cheddar, this is the cheese for you. Made from cow's milk, this is wonderful cheddar made in Wisconsin the traditional way, then aged for at least 10 years. Not as crumbly as you would expect, this cheese melts in your mouth with salt crystals throughout the cheese. It has a sharp flavor without being too overpowering, one of Wisconsin's best. For you purists out there, it is a white Cheddar. This is Nala's second favorite cheese, well worth a try!
- Half Pound $17.00
Cheddar-Aged 6 Years
If you have a passion for cheddar, this is the cheese for you. Made from cow's milk, this is wonderful cheddar made in Wisconsin the traditional way, then aged for at least 6 years. Not as crumbly as you would expect, this cheese melts in your mouth with some salt crystals throughout the cheese. It has a sharp flavor without being too overpowering, one of Wisconsin's best. This is Nala's second favorite cheese, well worth a try!
- Half Pound $10.00
Cheddar-Bandage Wrapped, Aged 2 Years
If you have a passion for cheddar, this is the cheese for you. Made from raw cow's milk, this is wonderful cheddar made in Wisconsin the traditional way, bandage wrapped and then aged for at least 2 years. Not as crumbly as you would expect, this cheese melts in your mouth with a few salt crystals throughout the cheese. It has a sharp flavor without being too overpowering, one of Wisconsin's best. For you purists out there, it is a white Cheddar. You'll want to keep some of this on hand at all times.
- Half Pound $5.50
Parmigiano Reggiano
True Parmigiano Reggiano can be made only in the Italian provinces of Parma, Reggio Emilia and Modena. In times past, they could only make this cheese between April 15 and November 11 each year but, with improved animal husbandry, milk quality now allows for year round production. This practice ensures that the milk used comes from fresh grass fed cattle from that specific region of the world. Made from raw cow's milk, this cheese is aged for a minimum of 18 months, but most are aged far longer than this. Each wheel comes with Parmigiano Reggiano stamped into the rind, a sure sign you're getting the real thing. This cheese is a delicious, full flavored eating cheese that goes far beyond the grating cheese most Americans consider it to be. Considered the world's greatest cheese, it is marvelous as a first course with fresh figs, melon or any fruit. It is wonderful slivered over a salad with a mild vinaigrette. It marries well with prosciutto drizzled with olive oil. Don't forget dessert; pair Parmigiano Reggiano with fresh fruit and any dessert wine! It goes far beyond pasta and, once you've tried the real thing, you'll forget the green can in the grocery store...
- Half Pound $14.29
Pecorino Fondatore
Pecorino Riserva del Fondatore is aged for about one year. It is a sheep's milk cheese from the Tuscany region of Italy. The rind is formed by routinely rubbing the cheese with olive oil while it's aging in a cave. The paste is white, friable, and lightly rough. Fondatore is very tasty, with a complete and complex flavor. If you like Pecorino Re Nero, you'll love Fondatore! Enjoy it with robust Italian red wines, fresh fruit and olives.
- Half Pound $17.75
Blue Cheese
We pride ourselves on our blue cheese selection. Looking for the usual suspects like Roquefort, Gorgonzola or Stilton? We've got it. Want something a little out of the ordinary like Cashel Blue, Smokey Blue or Cabrales? We've got those, too. Nala's carries over twenty blue cheeses; anything from triple creme Cambozola Black Label to Huntsman, Covadonga or Blue Shropshire. Start browsing now, you'll find something you need.
Black River Blue
Black River Blue is a cow's milk blue cheese made in Wisconsin. It has a premium, piquant taste. In fact, this earthy, full-flavored cheese won first place in the Blue Cheese category at the 2002 Wisconsin State Fair, receiving a 99.4 on a 100-point scale. Cheesemaker Gary Humboldt was awarded the State Fair contest's highest honor, the title of Grand Master Cheesemaker, when Black River Blue was judged best among all first-place winners. This is certainly a blue to try!
- Half Pound $5.38
Blue Shropshire
Blue Shropshire is a blue cheese from England. The easiest way to describe this cheese is a Cheddar that has been blued. It is sharp in flavor and crumbly in texture, similar to Stilton. It would be an eye-catching addition to your cheese board.
- Half Pound $11.05
Cabrales Blue
Cabrales is a natural blue cheese made in the artisan tradition by rural dairy farmers in Spain. It is primarily made with cow's milk, but a blend of cow, sheep and goat are often used depending on milk availability. It is aged from two to six months in natural caves where the relative humidity is 90% and the temperature varies between 45 and 55F. Cabrales is sharp and tangy with earthy undertones, probably one of the strongest blues made. It always comes wrapped in aluminum foil for market. Try it with Port or Pedro Ximenez Sherry, Scotch or hard cider.
Cambozola Black Label Blue
Cambozola Black Label is a Masterpiece from the German company Käserei Champignon and was inspired by delicacies of the Renaissance; a time when cheese making was performed by cottages and families in this region. This gourmet cheese is a triple cream soft-ripened blue cheese that is matured in special cold cellars (cold ripened). The cheese has a unique natural gray mold on the outside and an equisite blue veining on the inside. The flavor can be characterized as nutty with a sweet note. The buttery texture and rich, piquant flavor intensifies as it ripens. Serve the Cambozola Black Label with warm Truffle Honey or a Balsamic Reduction. It can also be enjoyed with honeydew, dried cranberries or any other type of fruit.
- Half Pound $12.55
Cashel Blue
Ireland's Beechmount Farm in the rolling hills of Tipperary makes this wonderful blue cheese. Cashel Blue is a young, somewhat mild and extra creamy cheese that, unlike inferior blues, is not too salty. It is made from pasteurized cow's milk from one herd owned by the Grubb family. Cashel Blue is an excellent starting point for those not used to blue cheeses and is a fabulous alternative to Gorgonzola or Stilton.
- Half Pound $13.45
Gorgonzola Dolce
The most imitated blue cheese in the world comes from Italy's Lombardi region. Many cheeses claim to be gorgonzola but they usually pale in comparison. Authentic Italian Gorgonzola, made from pasteurized cow's milk, is one of the world's classic cheeses. Almost spreadable, Gorgonzola is supple and luxurious with an unmistakable tangy creaminess. Its pale white interior is laced with streaks of blue, giving the cheese a striking appearance. Enjoy it as a table cheese, spread thickly on crusty bread, in a salad or with pasta and a big Italian red wine or Marsala.
- Half Pound $10.57
Huntsman
Huntsman is the combination of two delicious British classics, Double Gloucester cheddar and Blue Stilton, brought together in a complex layering process. Creamy, forceful Stilton is sandwiched between layers of mellow, satiny Double Gloucester. The result is an excellent flavor combination that is as delicious as it is beautiful. Both cheeses are made from pasteurized cow's milk. Very popular for the holidays, Huntsman makes a statement when entertaining, but it would be a shame to reserve it only for company!
- Half Pound $10.93
Maytag Blue
About an hour east of Des Moines is the Maytag appliance factory. Down the road and around the corner is the Maytag Dairy which produces Maytag Blue cheese. Shortly before WWII, Fritz Maytag, son of the founder of the appliance company, began working with scientists at Iowa State University to begin making a great American blue cheese modeled after those of Europe. The result was one of the first American farmstead cheeses of superior quality named Maytag Blue. Its popularity has taken off with the growing interest in American farmstead cheeses. This wonderful, tangy blue cheese is now featured on menus across the country. Its wonderful flavor, moist yet crumbly texture and lemony finish make Maytag Blue one of the world's great blue cheeses.
- Half Pound $11.74
Montforte Gorgonzola
This is the World Champion Blue made in Wisconsin. It's a wonderful Gorgonzola made from cow's milk with a slightly crumbly texture and a melt in your mouth taste; more of a mountain style of Gorgonzola. One bite and you'll know why it won the award!
- Half Pound $6.63
Roquefort-Gabriel Coulet
This award winning Roquefort is a creamy, delicious version made by a family that is now in its fifth generation of making cheese. As with all Roqueforts, this blue cheese is made from raw sheep's milk and aged in special caves in the Roquefort region of France. Enjoy this on your favorite crispy bread with a great Port, you'll be in heaven!
- Half Pound $13.53
Roquefort-Le Papillon
Roquefort is the ancient blue cheese from the Rouergue, a small region of southern France. It ranks with Stilton and Gorgonzola as the gold standards for all other blues. Roquefort is made from raw sheep's milk. It is aged naturally in caves for a minimum of three months, developing an intense flavor profile. All genuine Roqueforts are marked with a red sheep seal, so look for that on the label. This world renowned cheese is soft, rindless and a bit crumbly.
- Half Pound $16.24
Smokey Blue
Rogue Creamery's 'Oregon Blue' is the first blue cheese recipe made on the west coast of the United States and they thought it only fitting that this classic recipe become the first blue cheese ever smoked. The result is magic! 'Oregon Blue' is a classic Roquefort style blue cheese that is cold smoked 16 hours with Oregon Hazelnut shells. The smoking process releases a sweet creamy smokey flavor that balances both the sharp blue flavor and sweet creamy flavor of the 100% natural full cream sustainable cow's milk used for this cheese. Smokey Blue won the 'Best New Product in the World' Award in 2005.
- Half Pound $16.73
Stilton
Blue Stilton comes from the Leicestershire and Nottinghamshire regions of England and is the only name protected cheese from this country. It is made from pasteurized cow's milk and is aged for a minimum of six months. Stilton has a rough, brownish rind that gives way to an ivory colored interior with liberal blue veining. Blue Stilton has a pronounced full, rich cheesy flavor with a moist firm yet crumbly texture. The aroma is huge and spicy. Stilton is great with robust red wines and excellent with sherry and port. Serve it as a table cheese with dried apricots and walnuts.
- Half Pound $11.67
Valdeon Blue
Valdeon is a Spanish blue cheese slightly tamer than its big brother, Cabrales. In fact, it is often sold as Cabrales in the United States because it appeals to a wider range of palates. Valdeon is made in northwestern Spain with cow, sheep and goat's milks and has a very intense blue flavor. The blue in Valdeon is found in small holes throughout the cheese and is not as biting in flavor as Cabrales. It's a drier, crumbly blue perfect for salads or eating with dried apricots and walnuts. It is wrapped in Sycamore leaves before going to market, which makes it easy to distinguish from Cabrales. For blue cheese lovers, this one deserves a taste.
- Half Pound $12.03
Bleu d'Auvergne
If you like blue cheese, this is an excellent one for you to try. Bleu d'Auvergne is a raw cow's milk cheese made in the central part of France. It's relatively strong in blue flavor with a creamy feel to the pate. This would make a great addition to any cheese plate you put together.
- Half Pound $9.67
Blu di Bufala
This semi-firm buffalo milk blue is from Bergamo, a small town in the center of Lombardy, Italy. Rare to find an aged buffalo milk cheese, this one is a distinctive, full-bodied blue. Bruno Portoni and his brother, Quattro, decided to raise water buffalo in 2001 and moved onto making cheese in 2005. Luckily for us, the brothers did not focus on the most popular use of buffalo milk in Italy, mozzarella di bufala. Instead, the blue cheese is a balance of sweetness with a slight tang in its lingering finish. It is delicate and will often turn grey early on and will not be the same each time. Make sure to eat the rind, it is as flavorful and wonderful as the center of the cheese. A must have.
- Half Pound $18.24
Blu Imperiale
Blu Imperiale is a creamy yet spicy aged blue cheese from the area of Italy known for Gorgonzola and Taleggio. This is a traditional Gorgonzola Piccante, a strong cheese with intense flavor, that has been aged for 6 months. The long aging process gives this cheese, which is generally very compact and dense, a creamier texture. This creaminess releases all the flavors of the cheese in a more complete way and tones down the spicy notes. This is a great cheese for those who may not normally like blue cheese; a life changing culinary experience with a luscious dessert wine like Moscato or Pineau des Charentes.
Buttermilk Blue
Here's a cheese that proves once and for all that not all great Blue cheeses come from overseas. Drawing on the pristine natural resources of northwestern Wisconsin, the master cheesemakers begin with the freshest raw milk from herds of predominantly Jersey cows. The homogenized (not pasteurized) milk is inoculated with a secret blend of cultures, hooped by hand, pierced, salted then cured for at least 2 months while being rotated regularly to insure a perfect cheese. You won't find a more delicious blue cheese. This award-winning blue has already received wide-spread acclaim from several leading retail specialists and chefs, for its creaminess and evenly distributed blue veins. This cheese deserves to have a place in your refrigerator.
- Half Pound $9.49
Covadonga
Covadonga is a fairly new blue cheese from Spain. It won best new cheese the year it was released and, with one taste, you'll know why. Made from a mixture of cow and sheep milk, the cheese is creamy and rich without being too soft. Roquefort mold is used to give it just the right bite of blue. This will be your new favorite blue, give it a try!
- Half Pound $10.69
Dunbarton Blue
Like Sharp Cheddar? Sharp Blue? Why not have both! From the great state of Wisconsin comes one of the most exciting new cheeses in a long time! Cheesemaker Chris Roelli set out to make a traditional farmhouse cheddar in the English tradition. This means open air shelf-curing, not aging the cheese in a vacuum-sealed bag or dipped in wax. As a complement to the earthy flavor of the cheddar, Chris inoculates the curd with Penicillium roqueforti to create the blue mold and then ages the cheese for four months in the Roelli cheese caves. This isn't a heavily blued cheese, but the blue veining is the perfect accent to the farm-fresh milk and careful aging of this artisan cheese. Roelli Cheese has a family tradition of making handcrafted specialty cheese for nearly 100 years. Adolph Roelli came to this area of Lafayette County, Wisconsin, from Switzerland in the 1920s. From that time, four generations of the Roelli family have been in the cheese business at this location, building on Adolph's commitment to quality, service, and customer satisfaction. This long-standing commitment continues to be the cornerstone of the Roelli family business. Dunbarton Blue is named after a neighboring local township between Shullsburg and Darlington, Wisconsin.
- Half Pound $16.09
Moody Blue
Made in small batches from fresh, local Wisconsin milk, this rich, creamy blue is delicately smoked over fruit wood to create subtle smoky undertones. Beautifully balanced, sultry, and seductive, Moody Blue won a second place ribbon in the 2009 U.S. Cheese Championship and is excellent on a cheese plate and delicious for cooking. Try crumbling it on steak, pizza, flatbread and classic Cobb or Waldorf salads. Stir it into fondue, mac 'n cheese, or polenta; use it in your favorite recipes for creamy dressings, vinaigrettes, or dipping sauces. Pair this great cheese with roasted mushrooms, asparagus, red peppers; bacon, salami, pancetta, soppressata; maple syrup, honey, dark chocolate. Enjoy Merlot, Zinfandel, Porter, Stout, or Bock beer with it.
- Half Pound $10.30
Red Rock
Red Rock is an American original made here in Wisconsin. Made from the finest cow's milk, the cheese is made like a cheddar but with a blue twist. It is colored with annato, giving it a bright orange hue with just a few blue veins in it that develop during its aging in a local cave. This cheese makes a real statement on your cheese board and on your palate. If you like blue cheeses and Cheddars, you'll love Red Rock.
- Half Pound $11.74
Rogue River Blue
After decades of award winning production, the newest owners of Rogue River Dairy in Oregon decided to take it up a notch. For a special edition of the company's classic 'Oregon Blue', they start with pastured, raw summer cow's milk and create their wonderful Oregon Blue; a dense, vegetal, smoky blue after several months of aging. A fruity nuance is added to the cheese by wrapping the wheels with grape leaves that have been soaked in a local pear brandy from a neighboring vineyard. Due to the highly seasonal milk supply and remarkable demand, availability is limited. Pair this amazing cheese with walnuts, pears and your favorite brandy, port, sweet sherry or icewine. You won't be sorry...
Flavored Cheeses
Throughout the centuries, cheese makers have added flavors to their cheeses either as a way to differentiate themselves or to extend the life of the flavoring agent. Whatever the reason, it has led to some outstanding cheeses for us to enjoy today. Work your way through Abbots' Gold, Gouda with Garlic and Basil, Cacio di Bosco (pecorino with white truffle), Stilton Mango Ginger or Ticklemore with Chilies, an English Cheddar with loads of chilies and jalapenos; the list is endless!
Caciotta dei Boschi Tartufo
Caciotta Dei Boschi, an elegant table cheese made from scarce Roman sheep's milk and rare black truffle shavings, is made by the highly regarded Lopez Company, a family owned and operated business that has been making cheese in the Roman countryside for several generations. Caciotta is a name used all over Central Italy that denotes a farmhouse sheep's milk cheese. This caciotta is quite tangy and sharp, as are all sheep's milk cheeses, and highly aromatic with a distinctive, lingering aftertaste, thanks to the truffles. Caciotta Dei Boschi also contains bits of Porcini mushrooms, which serve to further augment the earthy character of this Italian masterpiece.
- Half Pound $12.18
Cremosa Tartufo
As the name implies, this is a wonderful fresh cheese with black truffle flakes dusted on the top. The Cremosa is a fresh goat cheese from Italy, smooth and creamy in texture with tang of the goat cheese and the earthy flavor of the truffles. Truly a cheese to be tasted.
Fresh Chevre with Truffles
Made by Bass Lake Cheese Factory in Wisconsin, this is a chevre style fresh goat cheese with lots of black truffle pieces mixed in. Earthy and mushroomy in flavor, this would be a nice change to your usual plain goat cheese. This is a 6 ounce package.
Gouda with Garlic & Basil
This Gouda from The Netherlands would be a wonderful addition to any cheese tray. Made from cow's milk, this is a traditional Gouda, soft and creamy, with just the right amount of garlic and basil mixed throughout the curd before forming the cheese. The tastes meld together to form a cheese perfect for eating on its own or adding to your favorite recipe or sandwich.
- Half Pound $9.18
Gouda with Fenugreek
This is a raw cow's milk gouda made in Wisconsin. The cheesemakers emigrated from The Netherlands and opened up shop here in the early 2000's. Since that time, Marieke has won numerous awards and this cheese is no exception. The Gouda with Fenugreek won an award at the recent American Cheese Society Awards. It's a young gouda with a creamy, milk flavor and the fenugreek adds a nutty, maple syrup overtone. This is really an interesting cheese to try.
- Half Pound $10.92
Red Hot Dutch
When we say HOT, we mean RED HOT! The master cheesemakers of K.H. De Jong in The Netherlands have melded a traditional edam ball with fiery, hot chili peppers. This is a cheese that is NOT for the faint of heart. The first bite will slowly explode into a cacophony of flavor. Try at your own risk. Not for children or the risk averse. A special treat for the adventurous cheese explorer.
- Half Pound $8.90
Ticklemore Cheddar with Chilies
England makes some of the best Cheddars in the world and Ticklemore is one of them. Aged for over two years, this white cheddar has a pleasing sharpness, but is still creamy in texture. It melts beautifully, so cooking with it or melting it on your best sandwich is a breeze. This version has jalapeno peppers and hot chilies mixed throughout the cheese for an extra kick of spice. "Tickler" is certainly worth a try!
- Half Pound $9.38
Truffle Tremor
Cypress Grove in California makes some of the best goat cheeses around and Truffle Tremor is no exception. Fresh goat cheese heavily laced with pieces of black truffle, formed into a large disk with a white bloomy rind; how can you resist? Enjoy it with your favorite white wine, some crusty bread and sausages; all the great things in life!
Wensleydale with Cranberries
The only true Wensleydale cheese in the world comes from the milk drawn from cows that graze the sweet limestone pastures on farms in Upper Wensleydale, England. These pastures give this cheddar its renowned unique, refreshing flavor. It has a clean, milky, slightly sweet flavor with a honey aftertaste. The superb texture of fresh Wensleydale is perfectly complimented by the addition of dried cranberries. After three weeks in the aging cellar, the wheels are cut in half and sent to market. The red cranberries set against the stark white cheese offer a superb visual experience. This cheese is great for dessert and with fresh fruit.
- Half Pound $12.99
White Stilton with Mango & Ginger
Stilton comes in more than the color blue. This white Stilton has had Mango and Ginger added to create a dry/creamy/crumbly cheese with the desert quality you want on your cheese plate. It's almost like cheesecake and goes well with fresh grapes and a sweet dessert wine. Made in England; suitable for vegetarians. Very eye catching and popular.
- Half Pound $12.78
Abbot's Gold Cheddar
The English have a unique way of adding things to their cheeses. This cheese is no exception, with caramelized onions added to the cheddar. Taste the sweet onions and think about that steak you have on your grill, this is becoming very scarce in the store.
- Half Pound $13.82
Cacio di Bosco-Aged Pecorino with White Truffles
Cacio di Bosco is an aged sheep's milk cheese from Italy with white truffles mixed throughout the wheel. Earthy and garlicky, this is fantastic on its own, but can really jazz up your risotto or pasta dishes; definitely worth a taste!
- Half Pound $17.05
Cahill Porter
The Cahill farm is located in the County Limerick of Ireland. It is here where Irish Cheddar comes together with rich Porter Ale for an aesthetic marbleized presentation. The white cheddar chunks and brown ale create a mottled paste that is beautifully preserved in brown wax. This cheese has a beefy taste, offering an interesting and diverse taste sensation. Pair it with your favorite beer, try it on onion soup or crumbled into your favorite English meat dish. You can't go wrong.
- Half Pound $10.44
Fromager d'Affinois Truffle
Originating from the Rhones-Alps region of France, Fromager d'Affinois with truffle contains actual pieces of shaved black truffle. Despite this, d'Affinois truffle has a subtle earthy flavor in addition to the creamy and a buttery richness, it melts on the tongue as the flavor of earthy, pungent truffles and sweet cream carress the palate. Enjoy this wonderful cheese with bubbly and your favorite crusty bread. It's great for entertaining!
Havarti Peppadew
Traditional cheesemaking methods, the freshest milk from local family farms, and premium quality ingredients distinguish this award-winning creamy Havarti. It takes extra time and effort to craft double-cream Havartis without cutting corners, but the resulting freshness and depth of flavor are well worth it. Buttery, rich, and flavorful; outstanding for slicing, cubing, cooking, and snacking. This version has sweet hot Peppadew peppers mixed throughout the body of the cheese, adding a little zip to the flavor profile. It would be great on sandwiches, melted into your favorite mac & cheese or fondue or just eaten as a snack; you'll enjoy it! This Havarti is made in Wisconsin.
- Half Pound $8.74
Smoked Gouda-Marieke from Wisconsin
This raw cow's milk Gouda comes to us from award winning Holland's Family Cheese in Wisconsin. Marieke Penterman makes many award winning Goudas and this one is tops in its class. The young Gouda is smoked over hardwood, imparting a wonderful, bacon essence to the cheese. This cheese just won Best in Class at the US Cheese Championship for 2013. Aged for 2-4 months, this would be a wonderful addition to any cheese plate, sandwich or Mac and Cheese recipe.
Classes/Events
Looking for a great place for a bridal shower, business party or other special event? & can help, just give us a call at (920)347-0337. We'd love to see you!
Wine 101.2-What to Look for on a Wine Label
Date: Aug. 6, 2014; Time: 6:30 pm - 9:00 pm; Location: & Wine and Tapas Bar; Address: 2633 Development Drive, Suite 30; Green Bay, WI, 54311. We've all been there; you stop at a wine shop and want to try something new so you grab a bottle, look at the label and think...what the heck? Some labels are so busy, it's hard to find the information you need to decide whether you want that bottle or not. Not only that, each country has it's own way of naming their wines, so if you're not up on it, you may not know you have a Pinot Noir in your hand. Tonight, we'll spend some time looking at labels from around the world and help you read them more easily and quickly so you'll be able to find what you want in the shop. Of course, we'll be tasting some of the wines while we try to decipher the labels; maybe it'll be easier as we go? Come with any questions you might have, we'll try to answer them for you.
- This class is (per person) $20.00
Focus on Sauvignon Blanc and Pinot Noir
Date: Aug. 27, 2014; Time: 6:30 pm - 9:00 pm; Location: & Wine and Tapas Bar; Address: 2633 Development Drive, Suite 30; Green Bay, WI, 54311. Tonight the focus is on two grape varietals, Sauvignon Blanc and Pinot Noir. We'll taste four of each of these wines from around the world. This side by side tasting will let you see, smell and taste the differences in wines made from the same grapes but from different climates and terroire. We hope you'll enjoy this tour;
- (per person) $20.00
Mozzarella Making Class
Date: Sept. 17, 2014; Time: 6:30 pm - 8:30 pm; Location: Nala's fromagerie; Address: 2633 Development Drive, Suite 30; Green Bay, WI, 54311. Join us for a Mozzarella Making Class that will get you ready to make your own fresh mozz all summer. During this event you will taste several types of fresh mozzarella and watch Nala demonstrate how to make this wonderful cheese. Then it's your turn, you'll pull your own fresh mozzarella to take home with you. Wine will be available, first glass is on us! Space is limited, reserve your spot now!
- (per person) $20.00
Mozzarella Making Class
Date: Sept. 18, 2014; Time: 6:30 pm - 8:30 pm; Location: Nala's fromagerie; Address: 2633 Development Drive, Suite 30; Green Bay, WI, 54311. Join us for a Mozzarella Making Class that will get you ready to make your own fresh mozz all summer. During this event you will taste several types of fresh mozzarella and watch Nala demonstrate how to make this wonderful cheese. Then it's your turn, you'll pull your own fresh mozzarella to take home with you. Wine will be available, first glass is on us! Space is limited, reserve your spot now!
- (per person) $20.00
Just Desserts
Date: Oct. 8, 2014; Time: 6:30 pm - 9:00 pm; Location: Nala's fromagerie/& Wine/Tapas Bar; Address: 2633 Development Drive, Suite 30; Green Bay, WI, 54311. Just desserts is designed for you to enjoy four different dessert wines with four different desserts. Mrs. Nala will be pairing Poached Pears with Stilton and Caramelized Walnuts with Port, Pedro Ximenez Sherry in a Chocolate Cup with X Cookies, Vin Santo or Ice Wine with Panna Cotta drizzled with Balsamic Vinegar, and Madiera with a Brioche Tart with Fruit Compote. It happens to be Mr. and Mrs. Nala's anniversary, come celebrate with us!
- The event is (per person) $20.00
Cheese of the Month
Shipping and Handling charges are $20 each month to the continental United States. For shipments to Alaska and Hawaii, please call us at 920-347-0334.
Nala's Cheese of the Month Club let's you sample extraordinary cheeses from around the world.
You'll discover an enormous range of tastes, aromas, textures and ways to serve and use each cheese. Hand selected for quality, each cheese is hand formed or cut from wheels that have been vigilantly tended.
The shipments include anywhere from one to three cheeses, specially selected by Nala to complement the season and each other.
You might receive Fougerus from France, Red Dragon cheddar infused with mustard seed from England or Ubriaco from Italy. When you join our club for just $29.95 a month plus shipping and handling, you'll also receive information on the selection, its history, serving suggestions or recipes and what to look for as you taste it. You'll also receive cheese accompaniments, where appropriate, to maximize your cheese tasting experience. All selections will be "new" cheeses not currently carried by Nala. Your feedback each month will help us determine our future stocking of that cheese!
Our Cheese of the Month Club makes a great gift for anyone with an appreciation for rare, bold and flavorful cheeses.
Memberships are available for any number of months at $29.95 a month plus shipping and handling. For the true cheese connoisseur, this is a must have. Sign up today!
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General Info
Payment Types
All Major Cards
Hours
Monday:
10:00am - 6:00pm
Tuesday:
10:00am - 6:00pm
Wednesday:
10:00am - 6:00pm
Thursday:
10:00am - 6:00pm
Friday:
10:00am - 6:00pm
Saturday:
10:00am - 6:00pm
Sunday:
Closed
About Us
We are a specialty cheese shop, wine shop and wine/tapas bar that concentrates on items you can't find anywhere else. Tasting is mandatory...stop in!
Nala's fromagerie is your destination for specialty cheeses, charcuterie, olives and wines. "&" Wine/Tapas bar is open Wednesday, Friday and Saturday. Stop in for a glass and a little bite!