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Premium cheeses are hard to find in the
marketplace. We strive to offer you the finest and freshest
selection possible. And, as with any other product in the
store, if there is an item that you are looking for and we
dont have it in stock, we will make every effort to special
order it for you. Enjoy!!! |
Some of the products we carry:
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Black Diamond Extra Old Cheddar
(Canada)
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Made in the same time honored fashion as Black Diamond's
aged yellow cheddar, the white variety is a rich-flavored
sharp cheese. Aged for more than a year, this hand crafted
cheddar is considered among the finest cheddars in the
world. It is almost too good to use for anything but eating
without much more than some crusty bread or a crisp cracker.
But we know you won't be able to resist using it to elevate
a simple macaroni and cheese to a gourmet's comfort food
delight.
Cabernet Sauvignon, Merlot, Petite Syrah, Syrah or Port |
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Bourdin
Garlic and Herb Goat Cheese
(France)
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This style of fresh goat log is a staple in French markets,
and for very good reason. It has a soft and moist texture
and a gentle but creamy flavor. While this wonderfully
versatile cheese may be eaten by itself, it is the perfect
backdrop to let your culinary imagination run wild! It can
be paired with fruit, honey or preserves and is perfect to
add depth into any salad. A traditional European way of
serving fresh goat cheese is alongside olives and/or olive
oils.
Pinot Noir, Beaujolais and Champagne |
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Boursin
Garlic & Fine Herbs
(France)
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The welcome
addition to any cheese platter, made with cow's milk and
cream, garlic, salt, pepper, parsley and chives.
Boursin Garlic & Fine Herbs is
an ideal cheese to enjoy as an appetizer or aperitif.
Our favorite way
to serve Boursin is smothered on
a baguette, although it is delightful with almost any fresh
bread or cracker. Boursin also
adds a special flair to fruits, vegetables, meats, and
seafood.
Boursin,
like most cheeses, is best served at room temperature. You
should remove Boursin from the
refrigerator at least a half-hour before you plan to serve
it, keeping it wrapped all the while. To serve, cut
Boursin into triangle wedges,
from center to edge, as if slicing pie. You'll find that one
package of Boursin yields
approximately six one-ounce portions.
Pinot
Noir, Beaujolais and Champagne
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Cotswood
Double Gloucester with Onion & Chives
(England)
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From England, Gloucestershire County. This is a whole milk
cheese that is pasteurized. Cotswold is a variation of
double glouster to which chopped
onions and chives have been added. It is golden yellow to
orange in color. This is a firm cheese, similar to cheddar,
but not quite as hard.
Tasting Notes: This
is a full-flavored, creamy, mild cheese, similar to cheddar.
The onions and chives provide a distinctive, flavorful
enhancement.
Shiraz, Zinfandel, Riesling,
Gewurtztraminer or Port |
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Henri Hutin
Valfrais (France)
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Imported from France this fresh cow's milk triple cream
cheese is delicately flavored with garlic and herbs. Smooth
and mild it is wonderful as a spread for bread and
vegetables, or coupled with fresh spinach and ham for
stuffing chicken breasts.
Riesling or Beaujolais |
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Ile
De France Le Brie
(France) |
Below a downy
white rind, Ile de France Le
Brie offers a deliciously creamy texture and hazelnut
aftertaste for a true French flair. To stimulate your taste
buds, you can find Ile de France
Le Brie in original flavor, with fine herbs or crushed
peppercorns. Try also Ile de
France Camembert.
Ile
de France Le Brie and Camembert make a fresh baguette
extraordinary. They also serve as party staples with fresh
fruits, nuts or pistachios to be savored in good health with
friends.
Pinot
Noir, Beaujolais and Champagne |
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Kaukauna Gouda
(Wisconsin) |
Gouda, made with whole milk, has a
rich, buttery, slightly sweet flavor and smooth, creamy
texture. Slice for sandwiches; shred in baked dishes; dice
in salads and vegetable dishes.
This cheese is
great for eating with crackers and fruit. It also
substitutes well for cheddar in macaroni and cheese recipes.
The Dutch make a gouda fondue called
kaasdoop with this cheese.
Champagne, Riesling
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Kesus
Halloumi
(Cyprus)
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Besides being a tangy blend of sheep and goat's milk, this
flavorful cheese from Cyprus is fun to eat. It is served
"fried", as it holds it's shape
in the pan. It needs no added fat,
just throw it in the pan or on the grill. One may eat it on
crusty breads, salads or as an accompaniment to grilled
foods. It never fails to delight people.
Zinfandel and Syrah |
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Tillamook Pepperjack
(Oregon)
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Tillamook Pepper Jack cheese is the result of blending the
mellow flavor of Monterey Jack with the "zing" of jalapeno
peppers. Tillamook Colby Cheese Tillamook Colby, like
Monterey Jack, is a stirred curd cheese made with
pasteurized milk. With a slightly
higher moisture content than cheddar, Colby has a softer
texture with a mellow buttery flavor.
Riesling or Champagne |
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Zerto
Parmigiano
Reggiano (Italy) |
This is a cooked and unpressed,
semi-fat hard cheese made from cow's milk. The cheese is
encased within a yellowish-golden and slightly oily rind on
which the brand name Parmegiano
Reggiano is stenciled in small
dots.
This very flaky and highly soluble cheese is very finely
grained and renges in
colour from ivory white to
to straw yellow.
Chardonnay,
Cabernet Sauvignon, Amarone and
Chianti
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Columbus Italian Dry Salami
(San Francisco)
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Sure, Tuscany is famous for its works of art. Michelangelo
had a fine time there. But nothing quite compares to its
regional creation -- toscano
salame.
Toscano epitomizes the allure of simplicity. Lean
pork, a handful of spices and a slow aging process lend our
authentic version its distinctive bite, taste and aroma.
Cabernet Sauvignon, Merlot or Zinfandel |
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Molinari
Genoa Salami
(San Francisco) |
A
finely minced mixture of pork and beef, E-Z peel casings and
dry cured. Small diameter natural casing which gives it an
old-fashioned flavor.
INGREDIENTS: Pork, beef, nonfat dry milk, salt, sugar,
lactic acid starter culture, spices, sodium
erythorbate, garlic, sodium
nitrite, sodium nitrate.
Cabernet Sauvignon, Merlot or Zinfandel |
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please contact us if you have any special requests or
comments |
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11 S. Washington Oxford, MI 48371
(248)236-9881
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