Cambozola Cambozola is a hybrid between Camembert & Gorgonzola; hence the name. This German cheese is made in Bavaria, near the Bavarian Alps. Made from cow’s milk with added cream, the cheese is soft & creamy with very mild blue veining. More closely related to Brie than Roquefort, this mild & creamy cheese is great for the less daring, or those beginning to experiment with blue cheese. Camembert Camembert dates back to the 18th century and is named for a Norman village in which there is a statue of the creator of one particular brand, Marie Harel. Originally, this cheese was dry and yellow-brown, but after a few incarnations it became softer and more earthy. In 1855, one of Marie Harel’s daughters presented Napoleon with a piece of that cheese, explaining that it was made by her father in the village of Camembert. Napoleon liked the cheese, and from that moment Camembert became known by its contemporary name. At the beginning stages of ripening, Camembert is soft yet firm, getting creamier and more flavored over time (usually 2-3 weeks). A genuine Camembert has a delicate, slightly salty taste. Chaumes Chaumes is one of the most popular cheeses in France, produced by the “Fromageries des Chaumes”, one of the most famous and the biggest cheese making company. The soft rind is bright tangerineorange and the interior is smooth, supple and quite rubbery. The nutty, almost meaty taste and aroma are mild. Affinage takes four weeks. It is used as a table cheese and also for grilling. Cheshire This genuine cheese owes it salty flavor to the area’s soil, which has a high concentration of underlying bedrock salt, and thus produces grass containing hi salt levels. The interior of real Cheshire is smooth with a dryish texture and is the shade of a cantaloupe. Here in the United States most Chesires are orange in color but in England most range from cream color to golden yellow, so the orange shade of Cheshire makes it stand out on the English cheese counter. Cheshire is organically dyed with annatto, a harmless, flavorless coloring agent made from the pulp of annatto trees. Some say Cheshire began to be dyed to make it stand out from the likes of cheddar and help increase sales. It looks like they have succeeded. Cheshire does come in a white version, which some in Cheshire say is the real thing, but because the annatto does nothing to the flavor the real one is the orange version. The flavor is slightly saline with a rustic, not too strong, tangy flavor. It is neither nutty like Comte, or fruity like Mahon, or sharp like Cheddar. Comté Comté is perhaps the most popular cheese in France, with well over 37,000 tons produced annually. In order to make one wheel of Comté, approximately 150 gallons of milk are required - the daily production of 30 cows. This cheese, whose quality is strictly controlled by the French Cheese Board, is a close cousin of both Beaufort and Emmenthal cheeses. Comté is graded on a scale of 1 to 20. The minimum score for an acceptable cheese is an average score of 12. Scores with 15-20 wear a green casein label; those that score 12-15 wear a brick-red label. 116 ~ Fresh Products 2013 - 2014 Annual Catalog