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DOMESTIC & INTERNATIONAL CHEESE

Wine and Cheese! Nothing quite like the delicious combination. We proudly Offer only the best domestic and International cheese.  We don’t stop their! Grab gourmet cracker and cured meats to accompany your cheese. Let us help you choose the best cheese to pair with your wine.

Looking for a specific cheese? No problem, let us know and we would happy to bring in special orders just for you!

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cheese

Storage

For optimal storage of your cheese, keep your cheeses wrapped in wax paper. The best place to store your cheese is in a cool, damp place such as a wine cellar, larder or wine cabinet, otherwise in the vegetable drawer of your refrigerator.Try to consume your cheeses within days of receiving them so that you can enjoy them at peak flavor, particularly the softer types. If properly stored, most cheeses will last several weeks. As a general rule, aged hard cheeses last longer than softer, fresher types.

Rewrap left over cheese in wax paper or packaging

If you have thrown away your paper or packaging or if it has been torn, follow these guidelines:

  • Bloomy rind, cheeses with harder and drier rinds, wrap only the cut surface in light weight plastic, leaving the rind exposed so the cheese can breathe.
  • Blue cheeses should be wrapped securely in foil.
  • Washed rind cheeses should be wrapped in wax paper or grease proof paper.
  • Small cheeses, a goat’s milk crottin, for example, should also be wrapped in wax paper or grease proof paper.
  • Soft cheeses store well in waxed paper or sealed containers.
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*Crottin

A French term used to describe a small round, molded cheese made from goat's milk. Translated into the word ``dung or horse droppings``, the term Crottin is used mainly in reference to the shape and finished appearance as small round forms of cheese

At what temperature should I serve cheese?

Room temperature—between 67 and 70 degrees—is ideal. “If it's too cold, it mutes the flavor, and if it's too warm, you compromise the texture of a lot of cheeses

Tips for making

the ultimate Charcuterie Board

Start with your cheese, have a variety of soft and hard cheeses. Leave the soft cheese for your guest to cut with a cheese knife, the hard cheese cut into shapes (triangles or squares) If serving wine make sure to choose cheeses that will complement the wine.

Cured meats such as summer sausage, parmesan crusted salami, or prosciutto. Fold or lay them out onto your tray or wood board. Be careful of using spicy meats! They can intensify the tannins of your wine.

Dried fruits such as figs, apricot’s and cherries are just a few great dried options to add color to your board. (fresh fruit is great too! Raspberries, blackberries, and apples to name a few!)

Chocolate! This one is over looked most times but I promise It will go over well with your guest. Make sure it is at least 80% dark chocolate. Break into small bite size pieces.

Olives and nuts are also a great touch for your board.

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