Humboldt Fog With a central layer and outer covering of ash, this goat’s milk cheese ripens with a soft, white interior. When cut, it is reminiscent of the early morning fog. Humboldt Fog is made by Cypress Grove Chevre, in Humboldt County, California, among the towering redwood trees. Humboldt Fog is moist with a tight texture and exhibits a wonderful clean, lemony taste characteristic of great goat’s milk cheese. Pair this cheese with Chardonnay, Sauvignon Blanc, Gamay, or Muscat. Jarlsberg Jarlsberg is a traditional, creamery, hard, Norwegian cheese. The world’s most famous “Baby Swiss”, Jarlsberg has the consistency, texture and eye pattern similar to Swiss Emmental but its flavor is more nut-like and sweeter. It has a golden yellow paste with holes of various sizes. A full wheel of Jarlsberg weighs about 20 pounds, one tenth the weight of a wheel of Emmental. Jarlsberg can be used as a table cheese, dessert cheese or sandwich cheese. A large quantity of this cheese is exported all over the world, especially to the United States. Kasseri Kasseri is pale yellow in color with a mild, buttery flavor and a springy, kneaded texture. It is a versatile, multi-purpose cheese made from 80% sheep’s milk with the remainder comprised of goat’s milk. There is no rind but the white crust is smooth, creamy and springy. Quite salty and pungent, with a dry feel in the mouth, it has an underlying sweetness due to the sheep’s milk. Kasseri is used in Greece instead of mozzarella and appears in many local dishes. Limburger Almost universally known today as a stinky German cheese, Limburger was originally created by Belgian Trappist monks. The Germans, noted in the dairy world for their mimicry, latched on to the Belgian recipe and made it their own. This pasteurized cow’s milk cheese has a tangy, creamy, Brie-like flavor with an incredibly pungent aroma. This perfume, which is caused by bacteria living in the rind, indicates a strong tasting cheese. However, Limburger is actually fairly tame, especially when you trim the rind. It is best when served with plenty of cold beer. Other good accompaniments are tinned fish, onions, crackers, fruits, and vegetables. Manchego Manchego is a D.O.C. 1 cheese which can be made only from the milk of the Manchega sheep which graze in the provinces of Albacete, Ciudad Real, Cuenca and Toledo, all of which form the region of La Mancha, Spain. “El Trigal” brand is produced by the Corcuera Family, which was the first in all of Castilla, La Mancha to make and commercialize Manchego Cheese. The best cheese is produced when the milk is the richest, which is between August and December. This Manchego is extremely buttery and aged to perfection at 4 months, 8 months or 1 year. Manchego is great on its own or served with membrillo (quince paste), olives and/or a good Serrano ham, or as a dessert with fresh fruit and honey. Fresh Products 2013- 2014 Annual Catalog ~ 121