Wensleydale
If you ever watched and episode of Wallace & Gromit this is the cheese they crave and eat much of the time with cream crackers. Wensleydale is a historic fresh, mild cheese that has been made in Wensleydale, North Yorkshire since 1150 by Cistercian monks. The flavour is mild, clean, and slightly sweet with hints of wild honey savour and fresh acidity. As it ages the cheese develops a fuller, deeper flavour as well becomes firmer.
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Comte Cheese
Comte is wonderful melting cheese and you will often see it in recipes for the Ultimate Grilled Cheese Sandwich or Croque Madame Sandwich. Comte cheese is made from unpasteurized cow’s milk and is produced in Franche-Compte region of France. Production of this cheese has been going on since the 12th century and is currently the most popular cheese in France, even taking its surprised by its strong nutty flavor and the sweet hints of caramel running through it.
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Vacherin Mont d’Or
The history of making Vacherin dates back to around 200 years, but only since 1981, it has been controlled officially. Swiss people call this soft, washed-rind cheese as Vacherin du Mont d’Or, in France it is called Vacherin du Haut Doubs. Vacherin is made from pasteurised cow’s milk, which offers a full-flavoured and slightly acidic taste. Cheese becomes almost liquid after maturation.
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Fromager D’Affinois Cheese
Fromager d’Affinois is similar to Brie in production, appearance, and flavor. However, before production, the cows milk used for Fromager d’Affinois undergoes a process called ultrafiltration before the cheese is made. While removing the water from the milk, it concentrates the other components. This speeds up the cheese making process from eight weeks with Brie to two weeks for Fromager d’Affinois. The result is a stronger, more pronounced flavor. Fromager D’Affinois is luscious and tends to be marketed as a double-aged Brie-type cheese from the Rhone-Alpes of France. This is a wonderfully stinky cheese. However, if that does not fit into your evening plans, you may want to consider another option.
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Roquefort, Societe Sheep’s Milk Cheese (1 lb)
The secret of Roquefort’s manufacture lies in the cellars built-in the 17th century. Thanks to the fleurines that allow the air to circulate in the cellars, Societe’s master cheese-makers are able to keep up the relative humidity near to saturation point. These are the ideal conditions for the development of the subtle and unequalled flavor of Roquefort Societe. In accordance with the AOC Roquefort regulations, the production of Roquefort requires whole, raw sheep’s milk. In order to be used in Roquefort production, this milk must come from within the Roquefort region, and from the ewe’s of the Lacaune breed. Roquefort Societe is delicious on a baguette, salad, or melted on a steak. Enjoy with your favorite bottle of Sauternes, Port or Calvados for a delicious ending to any memorable meal.
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Le Chatelain Camembert Cheese, 8.8 Oz
This is my wife’s favorite cheese. Le Chatelain Camembert is a cow’s milk cheese that has been in production in Normandy France since the late 18 th century. This cheese is made with gently pasteurized milk with a light salty flavor and an enjoyable mouth feel. If you plan to include this Camembert as a part of your cheese platter, be sure to include fruit, nuts and lots of crispy baguette for ushering the goodness into your mouth. If you are looking for a wine pairing, try a light red or champagne. In its home town of Normandy, this cheese is normally paired with an apple liqueur called Calvados (Apple Brandy).
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Brillat Savarin Creamy Cheese – 17.5 Oz Imported France
Brillat Savarin is one of my go to cheeses when making a cheese plate for a party. I’m always asked about what it is and where it’s from. Brillat Savarin is a French soft, white-crusted cow milk cheese. It’s a triple cream brie w/ a creamy texture, slight sharpness and is also faintly sour. When left to ripen at room temperature before a party it is simply delicious and has wide appeal.
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PIEDMONTESE RIBEYE LOIN
Piedmontese Beef originally comes from the Alpine Hills of Northern Italy. Blessed with a unique genetic structure, they have more, smaller muscle fibers which require minimal force to cut or chew. This premium beef from the Midwest comes from cows who are humanely raised, 100% all natural and are part of the “Never Ever Program” where antibiotics, hormones and steroids are never used. The result is an incredible flavor profile because the cows are pasture raised and then fed source-verified vegetarian grain.
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ELK, GROUND
With a lean to fat ratio of 95% lean and 5% fat, it is a healthy alternative for red meat. Ground Elk can do anything Ground Beef can do, only healthier. Try cooking Elk meatballs, Elk chili or the all American Hamburger. Since again this meat is so lean for best results cook a little less than you normally would with beef.
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ELK TENDERLOIN (2-3 lb. average)
Elk Tenderloin is the ultimate cut, also known as the backstrap or filet mignon of Elk. This is a premium cut if you are looking for something for a celebration or special occasion. Use this cut as you would the best quality filet mignon cut of beef. Wrap in bacon and grill over a wood or gas fire. Sear and roast for a unforgettable holiday feast.
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ELK OSSO BUCO 2 EACH (1 LB. PER PIECE, AVERAGE)
Osso Buco is traditionally made with Veal. Considering the ethical conclusions for some about Veal, this is a delicious alternative. It’s very easy to prepare and super tender and delicious. This Elk comes from farms in Canada or New Zealand and both are antibiotic and hormone free. It’s just delicious healthy alternative red meat.
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Elk Medallions 4 EACH (4OZ STEAK)
A delicious and healthy alternative to that age-old question, “What’s for dinner?” New Zealand Elk (Wapiti) is ethically raised as antibiotics, steroids and hormones are never used. Elk has more protein and less cholesterol than beef, pork and even chicken. Being a good source for iron, phosphorus and zinc, Elk is a great red meat alternative. With a similar color, Elk tastes like a cross of venison and beef. Conveniently packed to try out at 1 lb. Get a taste of the mountains.
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