Saturday, February 13, 2016

Featured cheeses...

Each store stocks a different selection, come in for some FREE tastes of cheese....

Rock Hill location cheese feature
Reny Picot Americna Morbier
Each wheel of American Morbier is handcrafted by our Cheesemakers with only the freshest possible milk and then carefully smeared and aged by our Curing Managers in a temperature and humidity controlled cellar. These extraordinary efforts result in a delectable creamy soft cheese with a tangy flavor that melts in your mouth. Plus just as the American Morbier will melt in your mouth, so will this unique cheese melt beautifully with every dish you create. The Cheesemakers at Reny Picot have also added a layer of vegetable ash in the middle of the American Morbier wheel following French Tradition creating a cheese that is as visually stunning as its taste…

Ballwin location cheese feature
Aged Provolone Piccante
Provolone is one of the most famous Italian cheeses and is made from cow’s milk whose origins lie in Southern Italy.  Most Provolone is produced in the Po valley region, particularly Lombardy and Veneto. Provolone is grandted DOP designation by the European Union to ensure that cheese is produced under strict supervision using specific methods to guarantee the finest quality.  We have a delicious 6 month aged version in stock now at our Ballwin location.

New Ballas location cheese feature
Cave Aged Gruyere

Matured for 8 months. Gruyere has an unmistakably assertive, musty flavor. Recognizable by its dark brown to black rind. This cheese has a sharpness not found in other Gruyeres. Gruyere is a classic cheese from Switzerland. Great for melting. This one is cave aged to give it more sharpness and flavor. 

Forsyth location cheese feature
Cypress Grove Lamb Chopper
Award winning cheese.  Aged just 3-6 months, this cheese develops a deep buttery color and smooth texture. Made in Holland exclusively for Cypress Grove Chevre, Lamb Chopper is a sure crowd pleaser and a favorite with kids!
Pasteurized sheep milk, salt, cheese cultures, and vegetarian rennet.

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