New to Stock!

We added a new Spanish cheese to stock, and moved two cheeses from Milton Creamery from our pre-order list to stock as well. See below for more info.

Gran Capitan Curado  2/6.6 lbs

Love Manchego but want to try something different? Gran Capitan Curado may be your answer. Made with 50% cow’s milk and 50% sheep’s milk, this cheese has notes of olive oil, hay, and a pleasant lemony tang. The addition of cow’s milk balances out the funky barnyard flavors of sheep’s milk, while creating a creamier texture than your typical Manchego. It’s made in Villarrobledo, Spain, right in the heart of La Mancha. As a nod to traditional cheese making practices of the
region, the wheels are formed with the classic basket weave texture. It’s then aged for a minimum of five months so that the flavors have time to develop.  Add it to your next Spanish cheese plate, or shave it over a crisp summer salad!

 

Flory’s Truckle from Milton Creamery – 20# wheel

The makers of Prairie Breeze have teamed up with Homestead Creamery in Jamesport, Missouri to create this Old World clothbound cheddar. The small creamery is run by the Flory family, who started making cheese with their herd of 30 Jersey cows back in 2008. The truckles are wrapped in cloth at Homestead and dried outdoors for ten days. They are then covered with lard to prevent mold penetration and also to slow moisture loss. When the cheese is two months old, it’s sent to Milton Creamery who takes care of the rest. It’s aged for twelve months and turned periodically to keep the mold under control.  The result is a paste that’s crumbly yet has a creamy finish. There are notes of caramelized onions, roasted potato, and a hint of horseradish.

What’s a truckle you ask? It’s an old English word, first used in the 15th century meaning “small wheel.” It became a term used to describe Old World cylindrical shaped cheddars.  Like its name the cheese making process follows tradition.

4 Alarm Cheddar from Milton Creamery – 5# loaf

Four Alarm Cheddar is made from a young Milton cheddar blended dried chiles, jalapeno, chipotle, and ghost peppers. The young creamy cheddar acts a vehicle for the spiciness of the peppers, which can range from moderately hot to mouth burning, depending on the distribution of peppers in the bite. This cheese can work in a variety of cooking applications, or as a table cheese for spicy food aficionados.