Cotswold Cotswold is a classic blend of chives and onion, coupled with a quality Double Gloucester cheese, this cheddar-like, smooth cheese is a modern rendition of an old British favorite. It is named after a very picturesque area of Britain. A powerfully flavored cheese, Cotswold is also well known in Britain as “Pub Cheese.” Double Gloucester In southwestern England, the Gloucester cow, a handsome black beast with a broad white stripe running down its back, produces the creamy, rich milk from which this fabulous cheese is made. The adjective “double” refers to the fact that the traditional recipe for the cheese relies upon the milk from both morning and evening milkings. Double Gloucester has a flavor somewhere between Cheshire and Aged Cheddar. It has a hard, close, satiny texture and a pronounced but mellow taste that holds up well in cooking. Doux de Montagne Although most cheeses from the Pyrenées are made from sheep’s milk, this French cheese is made with pasteurized cow’s milk. Doux de Montagne is ripened in the tradition of the Monts du Velay region and is usually shaped in large, slightly squashed spheres and coated with brown wax. This cheese is mild, semi-soft, and fruity and has a distinctive buttery flavor. Great for sandwiches. Edam Edam hails from Holland. This mellow, savory cheese has a pale yellow interior with a red or yellow paraffin coating (the yellow is more common in Holland). It’s made from part-skimmed milk and comes in spheres that weigh anywhere from 1 to 4 pounds. Edam is second only to Gouda as Holland’s most exported cheese. It’s a great all-purpose cheese, especially good when served with dark beer. Emmenthal Emmenthal is made in Emme valley on small family farms, where the art of making these huge (200 pound) cheeses is passed on from fathers to sons. Emmenthal is made from part-skimmed milk and brine. The cheeses are brought to a specially built “cave” to age, and be turned and washed weekly. The result is a richer, nuttier flavor than the standard wheels aged for 6 months. Emmenthal (also spelled Emmental or Emmentaler) may be served a variety of ways, sliced or melted. It is a perfect cheese for any cheese course and pairs with a variety of fruity wines, meats, vegetables and with beer. It is also one of the main ingredients in a classic Swiss fondue. Fresh Products 2013- 2014 Annual Catalog ~ 117