Blue Spruce Market has sampled many varieties of cheese, looking for just the right tastes, and textures to compliment your meals. Both domestic and imported cheeses are available.
Artisanal Cheeses are a special breed of cheese made in small batches and using time-honored techniques, recipes and traditions often passed between generations. American Artisanal Cheeses have received a great deal of attention in recent years and it's time we learned more about them! Stop by and visit our Cheese case.
 Our cheese case is loaded with delicious cheeses: from soft Goudas and bries, to hard gruyere, to Casa Bolo Mellage from Carr Valley Cheese Company ( an American original made in a 3 pound barrel) that took first place at the 2004 American Cheese Society Competition.
Want to learn more about different types of cheeses, how to store them, how to serve them? Read "Everything You Need to Know About Cheese (and More)!
Cheese Tastings! Visit our Calendar page to see when we've scheduled our next free cheese tasting.
Some of our Featured Cheeses:
Pont l'Eveque - This cow's milk cheese from from Normandy, France is a beautifully rich and soft cheese with a creamy, full-bodied flavor. Pairing it with a Pinot Noir, Pomerol or a Saint-Emillion wine will bring out it's delicate bouquet and take you instantly to the Norman countryside.
Livarot - Again from Normandy, Livarot is one of the oldest cheeses with monastic origins. It has a washed rind and pungent aroma from its days maturing in a warm, humid cellar for up to two months. Best with a full-bodied red wine, Livarot has a broad and assertive flavor.
Robiola - This soft-ripened cheese is made from a combination of cow's, goat's and sheep's milk in the Lombardy or Piedmont regions of Italy. It has a lovely seasoned rind that protects a cream-colored, full, tangy, mildly sour but pleasing fresh cheese.
Stop by and ask us what will compliment your wine or meal. Don't forget to look in the cool cases! We have a mouth-watering selection of Marcel et Henri patés and Busseto salamis.
|
