Cow’s Milk

Yancey's Fancy Cheddars
Yancey’s Fancy artisan cheeses are all hand-crafted with exceptional body and texture, using special curing techniques developed to emphasize taste which no longer is commercially available in cheddar types from most of the large cheese makers today.
Castello Blue
Castello Blue is an imported soft cheese made from cow’s milk in Denmark. The taste is delectably rich and buttery, with mild spicy accents. The aroma is of mushrooms. It is complimented by white wine.
Cashel Blue
Cashel Blue is an imported hand-made, semi-soft, mildly blue veined and slightly acidic blue cheese with a creamy texture, made from cows milk from Ireland. It goes well with sweet wines.
Cambozola is an in imported soft cow’s milk cheese from Germany. It is a mild and subtle blue-veined creation that is perfect for those looking for a blue cheese that is neither pungent nor crumbly. It goes well with a mild red wine or zinfandel.
Cacciocavallo is a type of firm stretched-curd cheese made out of sheep’s or cow’s milk. It is imported from Italy. Generally mild in taste with a somewhat salty bite, the texture and flavor are similar to a mature provolone. It goes well with red wine.
Bruder Basil
Bruder Basil is an imported semi-soft cheese made from cow’s milk in Germany. The cheese is smooth, firm, yellow with small holes. The taste is creamy and smoky. Dry white wine compliments this cheese.
Black Diamond Cheddar
Black Diamond Cheddar, from Canada, is aged a minimum of two years and is made from cow’s milk. This semi-firm white cheddar has a sharp, robust, tangy flavor. Its’s wine pairing would be California Syrah and Chilean Carmenere.
Beemster Lite
Beemster Lite, is an imported cow’s milk soft cheese is made from using 50 percent less fat than other aged Dutch cheeses. Aged for 5 Months, BeemsterLite has a slightly nutty taste with a fresh floral aroma. Red and Port wine compliment this cheese.
Appenzeller, is an imported classic Swiss Alpage firm cow cheese, has a nutty flavor and a smooth, milky finish. This cheese should be paired with Merlot or an Alsatian white wine.

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