Hoch Ybrig by Artisanal Premium Cheese

Hoch Ybrig by Artisanal Premium Cheese Review

Hoch Ybrig by Artisanal Premium Cheese

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Hoch Ybrig by Artisanal Premium Cheese Feature

• Country: Switzerland
• Milk Type: Cow
• Cheese Type: Semi-Firm
• Pairing: Riesling
• CheeseClock: Bold

Hoch Ybrig is a mountain cheese made from cow's milk in Canton Schwyz, Switzerland, during the summer months. It is in the Alpage family of cheeses, developing its unique character from being washed in a white wine brine. Our Hoch Ybrig is aged by master affineur Rolf Beeler near Zurich; it has a slightly granular texture and wonderful, full-flavored nuttiness.

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Prima Donna by Artisanal Premium Cheese

Prima Donna by Artisanal Premium Cheese Review

Prima Donna by Artisanal Premium Cheese

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Prima Donna by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves

Prima Donna is a mild cow's milk cheese made in the style of a Dutch Gouda and age for one year. As compared to a four- or six-year Gouda, Prima Donna has a distinctly softer, subtler flavor. It has an ivory rind with slight rose blush; bright, crunchy texture; and sweet, nutty flavor with a distinct caramel aftertaste.

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Roncal by Artisanal Premium Cheese

Roncal by Artisanal Premium Cheese Review

Roncal by Artisanal Premium Cheese

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Roncal by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves

Roncal comes from the rich sheep's milk of the legendary Lacha and Aragonesa breeds of oveja sheep. Depending on the season, these herds graze in the high Pyrenees or the Bardena area of Navarra, the province that was the setting for Ernest Hemingway's "The Sun Also Rises." Roncal, made in one of seven villages in the Valle de Roncal, has nutty and piquant flavors with a firm, chewable texture.

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Bianco Sardo di Moliterno by Artisanal Premium Cheese

Bianco Sardo di Moliterno by Artisanal Premium Cheese Review

Bianco Sardo di Moliterno by Artisanal Premium Cheese

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Bianco Sardo di Moliterno by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves

Bianco Sardo, from Saridinia, Italy, is also known as Canestrato, after the baskets in which this hard sheep's milk cheese is matured. These unique molds are made from Apulian reed and greatly influence the flavor and complexity of the end product, all while giving the cheese a beautiful exterior that reinforces its handmade appeal.

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Garrotxa by Artisanal Premium Cheese

Garrotxa by Artisanal Premium Cheese Review

Garrotxa by Artisanal Premium Cheese

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Garrotxa by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves

Garrotxa is a goat's milk cheese produced in the Catalonia region in northern Spain. Our Garrotxa is made in a traditional manner by a small artisanal creamery known for its consistently high quality, and it shows! These beautiful wheels have a semi-soft and compact texture and a light but noticeable coating of velvety, blue-grey mold. The flavor is milky and delicate with a hint of nuttiness and a clean, smooth finish.

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Tarentaise by Artisanal Premium Cheese

Tarentaise by Artisanal Premium Cheese Review

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Tarentaise by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves
• 25th Annual Conference, American Cheese Society's Winner.

Vermont Tarentaise has been made by John Putnam from organic cow's milk at Thistle Hill Farm in Vermont since July 2002. Based on the Alpage-style cheese Abondance, Tarentaise is fairly firm and aged for at least six months. The flavor is grassy, nutty and buttery; as the wheels age in our caves, the flavor becomes more assertive.

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Idiazabal by Artisanal Premium Cheese

Idiazabal by Artisanal Premium Cheese Review

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Idiazabal by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves

Idiazabal hails from the Basque country in Spain. During production, the wheels are lightly smoked over beechwood, hawthorn, or cherry for 10 days, imparting a slight smokey quality that adds wonderfully to the rich, nutty flavor of this sheep's milk cheese.

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Zamorano by Artisanal Premium Cheese

Zamorano by Artisanal Premium Cheese Review

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Zamorano by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves

Zamorano is a hard sheep's milk cheese, noticeably nuttier and richer than its Spanish cousin, Manchego. The nomadic shepherding families of Castille-Léon have been hand-crafting Zamorano for centuries. Zamorano has a sharp, moderately gamey, sheep's milk flavored bite and texture that melts in the mouth.

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Ibores by Artisanal Premium Cheese

Ibores by Artisanal Premium Cheese Review

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Ibores by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves

Ibores is a zesty, warm-flavored goat's milk cheese from the rugged province of Extremadura in Spain. It is firm, with a pleasant, lingering tangy finish. Rubbed with paprika and olive oil during the two month aging process, the wheels are visually striking and offer a great alternative to fresh goat cheeses.

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Mahon by Artisanal Premium Cheese

Mahon by Artisanal Premium Cheese Review

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Mahon by Artisanal Premium Cheese Feature

• Country: Spain
• Milk Type: Cow
• Cheese Type: Semi-Firm
• Pairing: Tempranillo
• CheeseClock: Bold

Mahon, from the island of Menorca, is one of a few cow's milk cheeses from Spain. Mahón boasts a certain sharpness, and its lemony, salty flavors evince the rural Mediterranean seascape. Its rind contains a hard, crumbly cheddar-like texture and darkens as the wheels age. At peak, Mahón is tangy, intense and delicious.

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Barely Buzzed by Artisanal Premium Cheese

Barely Buzzed by Artisanal Premium Cheese Review

Barely Buzzed by Artisanal Premium Cheese Feature

• Country: United States
• Milk Type: Cow
• Cheese Type: Semi-Firm
• Wine: Sangiovese
• CheeseClock: Bold

Barely Buzzed is produced by Tim Welsh and Pat Ford at the Beehive Dairy in Utah, one of the only dairy farms in that state. This rind of this cheese is rubbed with a blend of espresso and lavender, and the flavors permeate gracefully to the core of the cheese as it ages. The Barely Buzzed won a Blue Ribbon at the American Cheese Society in 2008 and 2011.

Piave by Artisanal Premium Cheese

Piave by Artisanal Premium Cheese Review

Piave by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves

Piave is named after the river Piave, whose source is found at Mount Peralba in Val Visdende, in the northernmost part of the province of Veneto, Italy. The land surrounding the ancient river is integral to the character of the cheese: it is where the milk is collected, the curd cooked, and the cheese aged until hard. Piave has an intense, full-bodied flavor, reminiscent of Parmigiano Reggiano, that intensifies with age and makes this cheese absolutely unique.

Tomme Fermiere D'Alsace by Artisanal Premium Cheese

Tomme Fermiere D'Alsace by Artisanal Premium Cheese Review

Tomme Fermiere D'Alsace by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves

Tomme Fermiere d'Alsace is a firm, washed-rind (smear) cow's milk cheese made in the Alsace region of France. We receive this cheese into our caves and continue the maturing process for an additional two to four months, washing each wheel several times with a light fruity Alsatian wine. This dramatically accentuates the lactic flavors and develops long, fruity notes with hints of mushrooms, grass, and butter.

Sbrinz by Artisanal Premium Cheese

Sbrinz by Artisanal Premium Cheese Review

Sbrinz by Artisanal Premium Cheese Feature

• Country: Switzerland
• Milk Type: Cow
• Cheese Type: Hard
• Pairing: Champagne
• CheeseClock: Bold

Sbrinz is considered the "Father of Hard Cheeses" that first received its international legal protection for its making in 1957. This raw milk cheese comes in huge 90-pound wheels and, while similar to Parmigiano Reggiano, Sbrinz is made with whole milk rather than skimmed milk. This gives this magnificent cheese a smoother, nuttier and less salty taste. Sbrinz can age gracefully for eight years or more giving the cheese an increasingly graceful and expansive flavor profile and a fine granular texture.

Prattigauer, Alpage by Artisanal Premium Cheese

Prattigauer, Alpage by Artisanal Premium Cheese Review

Prattigauer, Alpage by Artisanal Premium Cheese Feature

• Country: Switzerland
• Milk Type: Cow
• Cheese Type: Semi-Firm
• Pairing: Merlot
• CheeseClock: Bold

Prattigauer is a washed-rind, raw cow's milk Alpage-style cheese aged by master affineur Rolf Beeler near Zurich, Switzerland. Much like Appenzeller in texture, Prattigauer has an intensely robust flavor that is nutty, rich and lingering.