Budding Gourmet Cheese Blog

Cheese Selections for August 26, 2008:

noreply@blogger.com (Budding Gourmet Cheese Log) — Tue, 26 Aug 2008 22:22:00 +0000

Get some great cheese for your Labor Day get-togethers!

* Brie de Nangis- Soft French cow’s milk cheese; buttery, grassy and smooth
* Brillat Savarin- Soft French cow’s milk cheese; triple-crème, buttery, rich, creamy and decadent
* Camembert, Hudson Valley- Soft NY sheep and cow’s milk cheese; buttery smooth with a hint of mushroom flavor
* Chabichou du Poitou- Semi-firm French goat’s milk cheese; dense, melts in your mouth, tangy finish
* Cheddar, Cabot Clothbound- Semi-hard VT cow’s milk cheese; limited edition specially aged cheddar, sharp and caramelly
* Cheddar, Grafton 4year- Semi-firm VT cow’s milk cheese; aged 4 years, sharp with smooth finish, dry and slightly crumbly
* Comté Saint Antoine- Semi-firm French cow’s milk cheese; aged for 15 mos., rich, buttery with hints of pineapple & hazelnuts
* Coulommiers- Soft French cow’s milk cheese; mushroomy flavor, brie like
* Dry Jack- Hard CA cow’s milk cheese; rubbed with soybean oil, pepper and cocoa, nutty and sweet
* Gouda 4-year- Hard Dutch cow’s milk cheese; salty and sweet, crunchy and flaky, smooth
* Humboldt Fog- Mild California goat’s milk cheese; moist, clean, lemony, coated in vegetable ash
* La Tur- Soft Italian mixed milk (cow, sheep & goat) cheese, fresh milky taste, firm but creamy texture
* Monte Enebro- Semi-soft Spanish goat’s milk cheese; intense, pungent flavor, covered in same mold as Roquefort
* Nettle Meadow Kunik- Soft NY mixed milk (goat and cow) cheese; triple crème with bloomy rind, tangy and buttery
* Ossau Iraty- Semi-hard French sheep’s milk cheese; aroma of toasted hazelnuts, sweet, buttery and firm
* Pecorino Tartufo- Hard Italian sheep’s milk cheese; nutty with shavings of black truffle
* Piave- Hard Italian cow’s milk cheese; intense, full-bodied flavor similar to a Parmigiano Reggiano
* Point Reyes Blue- Soft CA cow’s milk cheese; creamy, sweet and salty, Roquefort mold
* Purple Haze- Soft CA goat’s milk cheese; fresh, smooth and creamy, flavored with wild fennel pollen and lavender
* Robiola Rocchetta- Soft Italian mixed milk cheese- cow, goat and sheep’s milk; creamy and balanced, buttery and smooth
* Roncal- Semi-firm Spanish sheep’s milk cheese; nutty and piquant, similar to Manchego
* Roquefort Petit Cave- Firm French goat’s milk cheese; tangy and salty, pockets =of blue cheese, extremely creamy, aged for 3-6 months
* Saint Marcellin- Soft French cow’s milk cheese; creamy texture, slight mushroom aroma
* Tomme Crayeuse- Semi-firm French cow’s milk cheese; creamy and buttery with a tangy finish
* Tomme de Savoie- Semi-firm French cow’s milk cheese; nutty and smooth that melts in your mouth, earthy
* Ubriaco Gran Riserva- Semi-firm Italian cow’s milk cheese; aged in crushed grape skins of Raboso wine, sweet and nutty

Cheese Selections for August 21, 2008:

noreply@blogger.com (Budding Gourmet Cheese Log) — Thu, 21 Aug 2008 20:30:00 +0000

Call us anytme for special orders or to make the perfect cheese plate for your party!

* Brie de Nangis - Soft French cow’s milk cheese; buttery, grassy and smooth
* Brillat Savarin - Soft French cow’s milk cheese; triple-crème, buttery, rich, creamy and decadent
* Camembert, Hudson Valley - Soft NY sheep and cow’s milk cheese; buttery smooth with a hint of mushroom flavor
* Chabichou du Poitou - Semi-firm French goat’s milk cheese; dense, melts in your mouth, tangy finish
* Cheddar, Cabot Clothbound - VT cow’s milk cheese; limited edition specially aged cheddar, sharp and caramelly
* Comté Saint Antoine - Semi-firm French cow’s milk cheese; aged for 15 mos., rich, buttery with hints of pineapple & hazelnuts
* Coulommiers - Soft French cow’s milk cheese; mushroomy flavor, brie like
* Coupole - Soft VT goat’s milk cheese; dusted with vegetable ash, creamy and delightful)
* Dry Jack - Hard CA cow’s milk cheese; rubbed with soybean oil, pepper and cocoa, nutty and sweet
* Gouda 4-year - Hard Dutch cow’s milk cheese; salty and sweet, crunchy and flaky, smooth
* Humboldt Fog - Mild California goat’s milk cheese; moist, clean, lemony, coated in vegetable ash
* La Tur - Soft Italian mixed milk (cow, sheep & goat) cheese, fresh milky taste, firm but creamy texture
* Nettle Meadow Kunik - Soft NY mixed milk (goat and cow) cheese; triple crème with bloomy rind, tangy and buttery
* Ossau Iraty - Semi-hard French sheep’s milk cheese; aroma of toasted hazelnuts, sweet, buttery and firm
* Pecorino Tartufo - Hard Italian sheep’s milk cheese; nutty with shavings of black truffle
* Piave - Hard Italian cow’s milk cheese; intense, full-bodied flavor similar to a Parmigiano Reggiano
* Point Reyes Blue - Soft CA cow’s milk cheese; creamy, sweet and salty, Roquefort mold
* Purple Haze - Soft CA goat’s milk cheese; fresh, smooth and creamy, flavored with wild fennel pollen and lavender
* Robiola Rocchetta - Soft Italian mixed milk cheese- cow, goat and sheep’s milk; creamy and balanced, buttery and smooth
* Roncal - Semi-firm Spanish sheep’s milk cheese; nutty and piquant, similar to Manchego
* Tomme Crayeuse - Semi-firm French cow’s milk cheese; creamy and buttery with a tangy finish
* Tomme de Savoie - Semi-firm French cow’s milk cheese; nutty and smooth that melts in your mouth, earthy
* Ubriaco Gran Riserva - Semi-firm Italian cow’s milk cheese; aged in crushed grape skins of Raboso wine, sweet and nutty

Cheese Selections for August 14, 2008:

noreply@blogger.com (Budding Gourmet Cheese Log) — Wed, 13 Aug 2008 19:40:00 +0000

Stop in to see what we have left or call us to special order cheese for you!

* Affidelice - Soft French cow’s milk cheese; rind is washed in Chablis wine, satiny texture
* Brie de Nangis - Soft French cow’s milk cheese; buttery, grassy and smooth
* Camembert, Hudson Valley - Soft NY sheep and cow’s milk cheese; buttery smooth with a hint of mushroom flavor
* Chabichou du Poitou - Semi-firm French goat’s milk cheese; dense, melts in your mouth, tangy finish
* Cheddar, Grafton 4-Year - Semi-firm VT cow’s milk cheese; aged 4 years, sharp with smooth finish, dry and slightly crumbly
* Chevre, Pepper - Soft CA goat’s milk cheese; fresh disk, covered with pepper
* Comté Saint Antoine - Semi-firm French cow’s milk cheese; aged for 15 mos., rich, buttery with hints of pineapple & hazelnuts
* Coulommiers - Soft French cow’s milk cheese; mushroomy flavor, brie like
* Coupole - Soft VT goat’s milk cheese; dusted with vegetable ash, creamy and delightful
* Dry Jack - Hard CA cow’s milk cheese; rubbed with soybean oil, pepper and cocoa, nutty and sweet
* Fleur du Maquis - Semi-soft French sheep’s milk cheese; covered in rosemary, fennel and juniper berries, mild creamy
* Humboldt Fog - Mild California goat’s milk cheese; moist, clean, lemony, vegetable ash through the middle
* La Tur - Soft Italian mixed milk (cow, sheep & goat) cheese, fresh milky taste, firm but creamy texture
* Nettle Meadow Kunik - Soft NY mixed milk (goat and cow) cheese; triple crème with bloomy rind, tangy and buttery
* Ossau Iraty - Semi-hard French sheep’s milk cheese; aroma of toasted hazelnuts, sweet, buttery and firm
* Piave - Hard Italian cow’s milk cheese; intense, full-bodied flavor similar to a Parmigiano Reggiano
* Point Reyes Blue - Soft CA cow’s milk cheese; creamy, sweet and salty, Roquefort mold
* Purple Haze - Soft CA goat’s milk cheese; fresh, smooth and creamy, flavored with wild fennel pollen and lavender
* Robiola Rocchetta - Soft Italian mixed milk cheese- cow, goat and sheep’s milk; creamy and balanced, buttery and smooth
* Roncal - Semi-firm Spanish sheep’s milk cheese; nutty and piquant, similar to Manchego
* Saxon Green Fields - Semi-soft German cow’s milk cheese; earthy and elegant, washed rind, tangy and creamy
* Tomme Crayeuse - Semi-firm French cow’s milk cheese; creamy and buttery with a tangy finish
* Tomme de Savoie - Semi-firm French cow’s milk cheese; nutty and smooth that melts in your mouth, earthy
* Ubriaco Gran Riserva - Semi-firm Italian cow’s milk cheese; aged in crushed grape skins of Raboso wine, sweet and nutty

Cheese Selections for July 30, 2008:

noreply@blogger.com (Budding Gourmet Cheese Log) — Thu, 31 Jul 2008 15:52:00 +0000

As always, please call the store to make sure we still have what you want! (203) 254-8020

* Affidelice - Soft French cow’s milk cheese; rind is washed in Chablis wine, satiny texture
* Banon - Soft French cow’s milk cheese; wrapped in chestnut leaves that are steeped in brandy, earthy, creamy
* Brie de Nangis - Soft French cow’s milk cheese; buttery, grassy and smooth
* Camembert, Hudson Valley - Soft NY sheep and cow’s milk cheese; buttery smooth with a hint of mushroom flavor
* Chabichou du Poitou - Semi-firm French goat’s milk cheese; dense, melts in your mouth, tangy finish
* Cheddar, Grafton 4-Year - Semi-firm VT cow’s milk cheese; aged 4 years, sharp with smooth finish, dry and slightly crumbly
* Chevre, Assorted Herb - Soft CA goat’s milk cheese; fresh disks, covered with pepper or plain
* Coulommiers - Soft French cow’s milk cheese; mushroomy flavor, brie like
* Coupole - Soft VT goat’s milk cheese; dusted with vegetable ash, creamy and delightful
* Dry Monterey Jack - Hard CA cow’s milk cheese; rubbed with soybean oil, pepper and cocoa, nutty and sweet
* Fleur du Maquis - Soft French sheep’s milk cheese; covered in rosemary, fennel and juniper berries, mild creamy
* Grayson - Semi-soft VA cow’s milk cheese; washed rind, pungent savoriness, tangy, fresh and smooth
* Humboldt Fog - Mild California goat’s milk cheese; moist, clean, lemony, vegetable ash through the middle
* Nettle Meadow Kunik - Soft NY mixed milk (goat and cow) cheese; triple crème with bloomy rind, tangy and buttery
* Ossau Iraty - Semi-hard French sheep’s milk cheese; aroma of toasted hazelnuts, sweet, buttery and firm
* Piave - Hard Italian cow’s milk cheese; intense, full-bodied flavor similar to a Parmigiano Reggiano)
* Point Reyes Blue - Soft CA cow’s milk cheese; creamy, sweet and salty, Roquefort mold
* Roncal - Semi-firm Spanish sheep’s milk cheese; nutty and piquant, similar to Manchego
* Saxon Green Fields - Semi-soft German cow’s milk cheese; earthy and elegant, washed rind, tangy and creamy
* Seal Bay - Soft Australian cow’s milk cheese; triple crème, rich, smooth and buttery
* Tomme Crayeuse - Semi-firm French cow’s milk cheese; creamy and buttery with a tangy finish

Cheese Selections for July 11, 2008:

noreply@blogger.com (Budding Gourmet Cheese Log) — Thu, 10 Jul 2008 21:44:00 +0000

Please call the store for up-to-the-minute cheese inventory! (203) 254-8020

Weekly Cheese Tasting - EVERY Saturday 1-4pm...stop in!

* Banon - Soft French cow’s milk cheese; wrapped in chestnut leaves that are steeped in brandy, earthy, creamy
* Brillat Savarin - Soft French cow’s milk cheese; triple-crème, buttery, rich, creamy and decadent
* Chabichou du Poitou - Semi-firm French goat’s milk cheese; dense, melts in your mouth, tangy finish
* Cheddar, Grafton 4-Year - Semi-firm VT cow’s milk cheese; aged 4 years, sharp with smooth finish, dry and slightly crumbly
* Chevre, Assorted Herb - Soft CA goat’s milk cheese; fresh disks, covered with chives, dill, mixed herbs or pepper
* Chimay Grand Cru - Semi-soft Belgium cow’s milk cheese; washed in Chimay ales, heady, rich aroma, clean, smooth finish
* Comté Saint Antoine - Semi-firm French cow’s milk cheese; aged for 15 mos., rich, buttery with hints of pineapple & hazelnuts
* Coulommiers - Soft French cow’s milk cheese; mushroomy flavor, creamy
* Fleur du Maquis - Semi-soft French sheep’s milk cheese; covered in rosemary, fennel and juniper berries, mild creamy
* Gouda 3-year - Hard Dutch cow’s milk cheese; salty and sweet, crunchy and flaky, smooth
* Grayson - Semi-soft VA cow’s milk cheese; washed rind, pungent savoriness, tangy, fresh and smooth
* Great Hill Blue - Semi-firm MA cow’s milk blue cheese; zesty, full-flavored and sharp yet smooth, slightly sweet
* Humboldt Fog - Mild California goat’s milk cheese; moist, clean, lemony, sprinkled with vegetable ash
* Langres - Soft French cow’s milk cheese; creamy and rich flavor, strong and pungent yet delicate
* Monte Enebro - Soft Spanish goat’s milk cheese; intense, pungent flavor, covered in same mold as Roquefort
* Nettle Meadow Kunik - Soft NY mixed milk (goat and cow) cheese; triple crème with bloomy rind, tangy and buttery
* Ossau Iraty - Semi-hard French sheep’s milk cheese; aroma of toasted hazelnuts, sweet, buttery and firm
* Pecorino Foglie di Noce - Hard Italian sheep’s milk cheese; wrapped in walnut leaves and rubbed with olive oil, satisfying
* Piave - Hard Italian cow’s milk cheese; intense, full-bodied flavor similar to a Parmigiano Reggiano
* Purple Haze - Soft CA goat’s milk cheese; fresh, smooth and creamy, flavored with wild fennel pollen and lavender
* Robiola Rocchetta - Soft Italian mixed milk cheese- cow, goat and sheep’s milk; creamy and balanced, buttery and smooth
* Rosso di Langa - Semi-soft Italian cow’s mixed milk (cow & sheep) cheese; smooth, tangy, washed rind
* Saxon Green Fields - Semi-soft German cow’s milk cheese; earthy and elegant, washed rind, tangy and creamy
* Seal Bay - Soft Australian cow’s milk cheese; triple crème, rich, smooth and buttery
* Tomme Crayeuse - Semi-firm French cow’s milk cheese; creamy and buttery with a tangy finish

Cheese Selections for June 24, 2008:

noreply@blogger.com (Budding Gourmet Cheese Log) — Sat, 14 Jun 2008 18:42:00 +0000

* Affidelice - Soft French cow’s milk cheese; rind is washed in Chablis wine, satiny texture
* Camembert, Hudson Valley - Soft NY sheep and cow’s milk cheese; buttery smooth with a hint of mushroom flavor
* Chabichou du Poitou - Semi-firm French goat’s milk cheese; dense, melts in your mouth, tangy finish
* Cheddar, Grafton 4-Year - Semi-firm VT cow’s milk cheese; aged 4 years, sharp with smooth finish, dry and slightly crumbly
* Chevre, Assorted Herb-Soft CA goat’s milk cheese; fresh disks, covered with chives, dill, mixed herbs or pepper
* Comté Fort Saint Antoine- Semi-firm French cow’s milk cheese; aged for 15 mos., rich, buttery with hints of pineapple & hazelnuts
* Coulommiers -Soft French cow’s milk cheese; mushroomy flavor, brie like
* Gouda 4-year -Hard Dutch cow’s milk cheese; salty and sweet, crunchy and flaky, smooth)
* Great Hill Blue- Semi-firm MA cow’s milk blue cheese; zesty, full-flavored and sharp yet smooth
* Humboldt Fog -Mild California goat’s milk cheese; moist, clean, lemony, sprinkled with vegetable ash
* Lancashire-Semi-firm British cow’s milk cheese; delicate, lemony flavor with butter crumble texture
* Langres -Soft French cow’s milk cheese; creamy and rich flavor, strong and pungent yet delicate
* La Tur -Soft Italian cheese; combination of cow, sheep and goat’s milk, fresh milky taste, firm but creamy texture
* Monte Enebro-Soft Spanish goat’s milk cheese; intense, pungent flavor, covered in same mold as Roquefort
* Munster, Petite-Soft French cow’s milk cheese; rich tangy flavor, washed in beer
* Piave-Hard Italian cow’s milk cheese; intense, full-bodied flavor similar to a Parmigiano Reggiano
* Pierre Robert-Soft French cow’s milk cheese; decadent triple-crème, buttery, smooth and mild
* Purple Haze-CA goat’s milk cheese; fresh, smooth and creamy, flavored with wild fennel pollen and lavender
* Robiola Rocchetta -Soft Italian mixed milk cheese- cow, goat and sheep’s milk; creamy and balanced, buttery and smooth
* Seal Bay-Soft Australian cow’s milk cheese; triple crème, rich, smooth and buttery
* Tomme Crayeuse-Semi-firm French cow’s milk cheese; creamy and buttery with a tangy finish

Cheese Selections for June 4, 2008:

noreply@blogger.com (Budding Gourmet Cheese Log) — Wed, 04 Jun 2008 19:07:00 +0000

Please call the store (203) 254-8020 for up to the minute cheese inventory!

Affidelice (7oz) - Soft French cow’s milk cheese; rind is washed in Chablis wine, satiny texture
Camembert, Hudson Valley (5.5oz) - Soft NY sheep and cow’s milk cheese; buttery smooth with a hint of mushroom flavor
Chabichou du Poitou (5oz)-Semi-firm French goat’s milk cheese; dense, melts in your mouth, tangy finish
Cheddar, Artisanal 2Year-Hard, Vermont cow’s milk cheese; balance of creamy and sharpness, focused flavors, caramelly
Chevre, Assorted Herb (4oz)-Soft CA goat’s milk cheese; fresh disks, covered with chives, dill, mixed herbs or pepper
Chimay Grand Cru-Semi-soft French cow’s milk cheese; heady, rich aroma, sweet with a clear, smooth finish
Coulommiers (16oz)-Soft French cow’s milk cheese; mushroomy flavor, brie like
Gouda 4-year-Hard Dutch cow’s milk cheese; salty and sweet, crunchy and flaky, smooth
Great Hill Blue-Semi-firm MA cow’s milk blue cheese; zesty, full-flavored and sharp yet smooth
Humboldt Fog-Mild California goat’s milk cheese; moist, clean, lemony, sprinkled with vegetable ash through the middle
Lancashire-Semi-firm British cow’s milk cheese; delicate, lemony flavor with butter crumble texture
Langres (8oz)-Soft French cow’s milk cheese; creamy and rich flavor, strong and pungent yet delicate
La Tur (8oz)-Soft Italian cheese; combination of cow, sheep and goat’s milk, fresh milky taste, firm but creamy texture
L’Edel de Cleron0-Soft French cow’s milk cheese; encircled by thick spruce bark, runny and sweet nutty interior, deep woodsy
Monte Enebro-Soft Spanish goat’s milk cheese; intense, pungent flavor, covered in same mold as Roquefort
Nettle Meadow Kunik-Soft NY mixed milk cheese; goat and cow’s milk, triple crème tangy, buttery flavor
PecorinoTartufo-Hard Italian sheep’s milk cheese; nutty with shavings of black truffle
Piave-Hard Italian cow’s milk cheese; intense, full-bodied flavor similar to a Parmigiano Reggiano
Pierre Robert-Soft French cow’s milk cheese; decadent triple-crème, buttery, smooth and mild
Purple Haze (4oz)-Soft CA goat’s milk cheese; fresh, smooth and creamy, flavored with wild fennel pollen and lavender
Robiola Rocchetta (8.8oz)-Soft Italian mixed milk cheese- cow, goat and sheep’s milk; creamy and balanced, buttery and smooth
Seal Bay-Soft Australian cow’s milk cheese; triple crème, rich, smooth and buttery
St. Felicien (5.3oz)-Semi-firm French cow’s milk cheese; nutty and smooth that melts in your mouth, earthy)
Tomme Crayeuse-Semi-firm French cow’s milk cheese; creamy and buttery with a tangy finish
Zamorano-Hard Spanish sheep’s milk cheese; sharp, nutty, a cousin of Manchego, melts in your mouth

Cheese Selections for May 12, 2008:

noreply@blogger.com (Budding Gourmet Cheese Log) — Mon, 12 May 2008 21:40:00 +0000

Apologies for not posting the cheeses for the last few weeks...we are back on track now! As always, please call the store (203-254-8020) for up-to-the-minute cheese inventory!

Affidelice - Soft French cow’s milk cheese; rind is washed in Chablis wine, satiny texture
Camembert, Hudson Valley - Soft NY sheep and cow’s milk cheese; buttery smooth with a hint of mushroom flavor
Chabichou du Poitou - Semi-firm French goat’s milk cheese; dense, melts in your mouth, tangy finish
Chevre, Assorted Herb - Soft CA goat’s milk cheese; fresh disks, covered with chives, dill, mixed herbs or pepper
Chimay Grand Cru - Semi-soft Belgian cow’s milk cheese; washed in ale, heady rich aroma, smooth finish, sweet and pleasant
Comté Saint Antoine - Semi-firm French cow’s milk cheese; aged for 15 mos., rich, buttery with hints of pineapple & hazelnuts
Coulommiers - Soft French cow’s milk cheese; mushroomy flavor, brie like
Double Gloucester - Semi-firm British cow’s milk cheese; traditional English-style cheddar, bold orange color, bright, eggy and sharp
Fontina Val D’Aosta - Semi-firm Italian cow’s milk cheese; earthy, mushroomy, smooth in your mouth, woody
Fourme d’Ambert - Soft French cow’s milk blue cheese; rich and creamy, earthy aroma, but mild flavor and slightly nutty
Grayson - Soft US cow’s milk cheese; washed rind, pungent savoriness, starts off tangy, fresh, sweet and finishes smooth
Humboldt Fog - Mild California goat’s milk cheese; Fog, moist, clean, lemony, sprinkled with vegetable ash through the middle
L’Edel de Cleron - Soft French cow’s milk cheese; encircled by thick spruce bark, runny and sweet nutty interior, deep woodsy flavor
Manchego El Toboso - Semi-firm Spanish sheep’s milk cheese; nutty, sweet and tangy with a firm texture
Monte Enebro - Soft Spanish goat’s milk cheese; intense, pungent flavor, covered in same mold as Roquefort
Munster, Petite - Soft French cow’s milk cheese; rich tangy flavor, washed in beer
Nettle Meadow Kunik - Soft NY mixed milk cheese; goat and cow’s milk, triple crème tangy, buttery flavor
Pecorino Tartufo - Hard Italian sheep’s milk cheese; nutty with shavings of black truffle
Piave - Hard Italian cow’s milk cheese; intense, full-bodied flavor similar to a Parmigiano Reggiano
Purple Haze - Soft CA goat’s milk cheese; fresh, smooth and creamy, flavored with wild fennel pollen and lavender
Robiola Rocchetta - Soft Italian mixed milk cheese- cow, goat and sheep’s milk; creamy and balanced, buttery and smooth
Rogue Crater Lake - Semi-soft CA cow’s milk cheese; vibrant and robust, silky, complex and bold, creamy
Roomano - Hard Dutch cow’s milk cheese; made with skim milk, aged six years, intense caramel and butterscotch flavors
Seal Bay - Soft Australian cow’s milk cheese; triple crème, rich, smooth and buttery
Tomme de Savoie -Semi-firm French cow’s milk cheese; nutty and smooth that melts in your mouth, earthy

Cheese Selections April 11, 2008:

noreply@blogger.com (Budding Gourmet Cheese Log) — Fri, 11 Apr 2008 15:14:00 +0000

Affidelice - Soft French cow’s milk cheese; rind is washed in Chablis wine, satiny texture
Brie de Nangis - Soft French cow’s milk cheese; buttery, grassy and smooth
Camembert, Hudson Valley - Soft NY sheep and cow’s milk cheese; buttery smooth with a hint of mushroom flavor
Chabichou du Poitou - Semi-firm French goat’s milk cheese; dense, melts in your mouth, tangy finish
Cheddar, Quicke’s - Semi-firm English cow’s milk cheese; clothbound, spicy, caramelly flavor
Comte St. Antoine - Semi-firm French cow’s milk cheese; aged for 15 mos., rich, buttery with hints of pineapple & hazelnuts
Coulommiers - Soft French cow’s milk cheese; mushroomy flavor, brie like
Fleur de Maquis - Semi-soft French sheep’s milk cheese; covered in rosemary, fennel and juniper berries, mild flavor
Fourme d’Ambert - Soft French cow’s milk blue cheese; rich and creamy, earthy aroma, but mild flavor and slightly nutty
Gouda 4-year - Hard Dutch cow’s milk cheese; salty and sweet, crunchy and flaky, smooth
Grayson – Soft US cow’s milk cheese; washed rind, pungent savoriness, starts off tangy, fresh and sweet and finishes warm and smooth
Hoch Ybrig - Semi-firm Swiss Cow’s milk cheese; slightly granular and full flavored, washed in white wine brine
Humboldt Fog – Soft California goat’s milk cheese; moist, clean, lemony, a layer of vegetable ash through the middle
Monte Enebro - Soft Spanish goat’s milk cheese; creamy, lemony and slightly acidic, dense middle with intense flavor
Munster, Petit - Soft French cow’s milk cheese; rich tangy flavor, washed in beer
Nettle Meadow Crane Mountain - Soft NY goat’s milk cheese; bloomy white rind, feta-like when young, runny as it ages
Pecorino Tartufo - Hard Italian sheep’s milk cheese; nutty with shavings of black truffle
Piave - Hard Italian cow’s milk cheese; intense, full-bodied flavor similar to a Parmigiano Reggiano
Pierre Robert - Soft French cow’s milk cheese; decadent triple-crème, buttery, smooth and mild
Saint Marcellin - Soft French cow’s milk cheese; creamy texture, slight mushroom aroma
Tomme de Savoie - Semi-firm French cow’s milk cheese; nutty flavor with smooth paste that melts in your mouth
Cheese Fondue - Based on the signature recipe served at the NYC restaurant, blend of three mountain cheeses

Cheese Selections for March, 27, 2008:

noreply@blogger.com (Budding Gourmet Cheese Log) — Thu, 27 Mar 2008 15:30:00 +0000

Affidelice - Soft French cow’s milk cheese; rind is washed in Chablis wine, satiny texture
Ardrahan - Soft Irish washed rind cheese; earthy mushroom flavor with a pungent aroma
Brie de Nangis - Soft French cow’s milk cheese; buttery, grassy and smooth
Camembert, Hudson Valley - Soft NY sheep and cow’s milk cheese; buttery smooth with a hint of mushroom flavor
Chabichou du Poitou - Semi-firm French goat’s milk cheese; dense, melts in your mouth, tangy finish
Cheddar, Quicke’s - Semi-firm English cow’s milk cheese; clothbound, spicy, caramelly flavor
Coulommiers - Soft French cow’s milk cheese; mushroomy flavor, brie like
Fleur de Maquis - Semi-soft French sheep’s milk cheese; covered in rosemary, fennel and juniper berries, mild flavor
Fourme d’Ambert - Soft French cow’s milk blue cheese; rich and creamy, earthy aroma, but mild flavor and slightly nutty
Gouda 4-year - Hard Dutch cow’s milk cheese; salty and sweet, crunchy and flaky, smooth
Hoch Ybrig - Semi-firm Swiss Cow’s milk cheese; slightly granular and full flavored, washed in white wine brine
La Tur - Soft Italian mixed milk cheese; cow, sheep and goat, milky taste with a creamy texture
Monte Enebro - Soft Spanish goat’s milk cheese; creamy, lemony and slightly acidic, dense middle with intense flavor
Munster, Petit - Soft French cow’s milk cheese; rich tangy flavor, washed in beer
Nettle Meadow Kunik - Soft NY mixed milk cheese; cow and goat triple cream, tangy, buttery flavor
Pecorino Tartufo - Hard Italian sheep’s milk cheese; nutty with shavings of black truffle
Piave - Hard Italian cow’s milk cheese; intense, full-bodied flavor similar to a Parmigiano Reggiano
Saint Marcellin - Soft French cow’s milk cheese; creamy texture, slight mushroom aroma
Zamorano - Hard Spanish sheep’s milk cheese; sharp, nutty, a cousin of Manchego, melts in your mouth
Cheese Fondue

Come see our New Cheese Cooler!

noreply@blogger.com (Budding Gourmet Cheese Log) — Thu, 27 Mar 2008 15:27:00 +0000

We are very excited at Budding Gourmet as we just received our new cheese cooler! Now you can see the cheese you are buying and hopefully try some new things. As always, we are happy to give you a sample of our great artisanal cheeses before you buy. We will continue our Saturday tastings of cheese that we recommend with the wine selections from Harry's Wine and Liquor from 1-4pm.

Please stop in and say HI!

Cheese Selections for March 10, 2008:

noreply@blogger.com (Budding Gourmet Cheese Log) — Mon, 10 Mar 2008 20:43:00 +0000

We have some great cheeses from Ireland (in green) for your St. Patrick's Day party!!! My personal recommendation is the 4-year Gouda with a pint of Guinness....yummy!

Affidelice - Soft French cow’s milk cheese; rind is washed in Chablis wine, satiny texture
Ardrahan - Soft Irish washed rind cheese; earthy mushroom flavor with a pungent aroma
Bonne Bouche - Soft VT goat’s milk cheese; ash covered, smooth and creamy
Brie de Nangis - Soft French cow’s milk cheese; buttery, grassy and smooth
Cashel Blue - Soft blue Irish cow’s milk cheese; mild and creamy, caramel and cedary flavor
Chabichou du Poitou - Semi-firm French goat’s milk cheese; dense, melts in your mouth, tangy finish
Cheddar, Quicke’s - Semi-firm English cow’s milk cheese; clothbound, spicy, carmelly flavor
Comté Fort Saint Antoine - Semi-firm French cow’s milk cheese; aged for 15 mos., rich, buttery with hints of pineapple & hazelnuts
Coulommiers - Soft French cow’s milk cheese; mushroomy flavor, brie like
Fleur de Maquis - Semi-soft French sheep’s milk cheese; covered in rosemary, fennel and juniper berries, mild flavor
Gouda 4-year - Hard Dutch cow’s milk cheese; salty and sweet, crunchy and flaky, smooth
Great Hill Blue - Semi-firm MA cow’s milk blue cheese; zesty, full-flavored and sharp yet smooth
La Tur - Soft Italian mixed milk cheese; cow, sheep and goat, milky taste with a creamy texture
Le Moulis - Semi-firm French cow’s milk cheese; distinctive earthiness, dominant buttery, eggy flavors
Munster, Petit - Soft French cow’s milk cheese; rich tangy flavor, washed in beer
Nettle Meadow Kunik - Soft NY mixed milk cheese; cow and goat triple cream, tangy, buttery flavor
Piave - Hard Italian cow’s milk cheese; intense, full-bodied flavor similar to a Parmigiano Reggiano
Saint Marcellin - Soft French cow’s milk cheese; creamy texture, slight mushroom aroma
Seal Bay - Soft Australian cow’s milk cheese; triple crème, rich, smooth and buttery
Truffle Tremor - Soft CA goat’s milk cheese; fresh flavor, studded with black truffles
Zamorano - Hard Spanish sheep’s milk cheese; sharp, nutty, a cousin of Manchego, melts in your mouth

Cheese Selections for February 26, 2008:

noreply@blogger.com (Budding Gourmet Cheese Log) — Wed, 27 Feb 2008 19:55:00 +0000

Please call the store to get up-to-date selections! (203) 254-8020

Affidelice - Soft French cow’s milk cheese; rind is washed in Chablis wine, satiny texture
Brie de Nangis - Soft French cow’s milk cheese; buttery, grassy and smooth
Brillat-Savarin - Soft French cow’s milk cheese; triple crème, buttery, rich and creamy, great champagne cheese!
Chabichou du Poitou - Semi-firm French goat’s milk cheese; dense, melts in your mouth, tangy finish
Cheddar, Shelbourne 2-Year - Semi-firm Vermont cow’s milk cheese; farmstead cheddar, sharp but not peppery, milky and pleasant
Comté Fort Saint Antoine - Semi-firm French cow’s milk cheese; aged for 15 mos., rich, buttery with hints of pineapple & hazelnuts
Gouda 4-year - Hard Dutch cow’s milk cheese; salty and sweet, crunchy and flaky, smooth
Great Hill Blue - Semi-firm MA cow’s milk blue cheese; zesty, full-flavored and sharp yet smooth
Humboldt Fog - Mild California goat’s milk cheese; moist, clean, lemony, sprinkled with vegetable ash
Majorero Pimenton - Semi-firm Spanish goat’s milk cheese; smokey, spicy flavor, sprinkled with paprika
Nettle Meadow Kunik - Soft NY mixed milk (goat and cow) cheese; , triple crème tangy, buttery
Pecorino Tartufo - Hard Italian sheep’s milk cheese; nutty with shavings of black truffle
Piave - Hard Italian cow’s milk cheese; intense, full-bodied flavor similar to a Parmigiano Reggiano
Seal Bay - Soft Australian cow’s milk cheese; triple crème, rich, smooth and buttery
Tomme Crayeuse - Semi-firm French cow’s milk cheese; creamy, buttery with a slightly tangy finish
Valdeon - Blue Spanish mixed (cow & goat) milk cheese; wrapped in Sycamore leaves, complex flavor, salty and earthy
Zamorano - Hard Spanish sheep’s milk cheese; sharp, nutty, a cousin of Manchego, melts in your mouth

Cheese Selections for February 1, 2008

noreply@blogger.com (Budding Gourmet Cheese Log) — Fri, 01 Feb 2008 23:58:00 +0000

Welcome to this week's "Super" Cheeses! The highlighted cheeses are matched with the wines that Harry's will be tasting in store Saturday 1-4pm...come on in!

Affidelice - Soft French cow’s milk cheese; rind is washed in Chablis wine, satiny texture
Brescianella Stagionata - Soft Italian cow’s milk cheese; washed rind, smooth, sweet paste, grassy aftertaste
Brie de Nangis - Soft French cow’s milk cheese; creamy and smooth, buttery and delicious
Brillat- Savarin - Soft French cow’s milk cheese; triple crème, buttery, rich and creamy, great champagne cheese!
Camembert, Hudson Valley - Soft NY sheep and cow’s milk cheese; buttery smooth with a hint of mushroom flavor
Chabichou du Poitou - Semi-firm French goat’s milk cheese; dense, chalky paste that melts in your mouth, tangy finish
Cheddar, Cabot Clothbound - Hard VT cow’s milk cheese; aged 12 months, sharp, caramelly notes, aged by Jasper Hill for Cabot
Coulommiers - Soft French cow’s milk cheese; soft, mushroomy with hint of almonds
Emissaire de Notre Dame - Semi-firm Canadian goat’s milk cheese; fresh, lemony flavor, sprinkled with vegetable ash, fudgy texture
Gouda 4-year - Hard Dutch cow’s milk cheese; salty and sweet, crunchy and flaky, smooth
La Peral - Blue Spanish mixed milk cheese; strong olive flavor, pungent aroma
Majorero Pimenton - Semi-firm Spanish goat’s milk cheese; smokey, spicy flavor, sprinkled with paprika
Pecorino Tartufo - Hard Italian sheep’s milk cheese; nutty with shavings of black truffle
Piave - Hard Italian cow’s milk cheese; intense, full-bodied flavor similar to a Parmigiano Reggiano
Pierre Robert - Soft French cow’s milk cheese; decadent triple-crème, buttery, smooth and mild
Purple Haze - Soft CA goat’s milk cheese; flavored with wild fennel and lavender, creamy and smooth
Robiola Rocchetta - Soft Italian mixed milk cheese; creamy and smooth texture, goat, sheep and cow’s milk
Roncal - Semi-firm Spanish sheep’s milk cheese; nutty and piquant with a chewy texture
Valdeon - Blue Spanish mixed (cow & goat) milk cheese; wrapped in Sycamore leaves, complex flavor, salty and earthy
Fondue, Artisanal Restaurant Cheese Blend

Please call (203) 254-8020 for the latest selections and any special requests!

Cheese Selections for week of January 21, 2008

noreply@blogger.com (Budding Gourmet Cheese Log) — Fri, 25 Jan 2008 15:15:00 +0000

Affidelice (7oz) - Soft French cow’s milk cheese; rind is washed in Chablis wine, satiny texture
Camembert, Hudson Valley (5oz) - Soft NY sheep and cow’s milk cheese; buttery smooth with a hint of mushroom flavor
Cheddar, Cabot Clothbound - Hard VT cow’s milk cheese; aged 12 months, sharp, caramelly notes, aged by Jasper Hill for Cabot
Comte St. Antoine - Semi-firm French cow’s milk cheese; aged for 15 mos., rich, buttery with hints of pineapple & hazelnuts
Coulommiers (18oz) - Soft French cow’s milk cheese; soft, mushroomy with hint of almonds
Gouda 4-year - Hard Dutch cow’s milk cheese; salty and sweet, crunchy and flaky, smooth
La Peral - Blue Spanish mixed milk cheese; strong olive flavor, pungent aroma
Majorero Pimenton - Semi-firm Spanish goat’s milk cheese; smokey, spicy flavor, sprinkled with paprika
Pave d’Auge (16oz) - Soft French cow’s milk cheese; smooth, silky, grassy with aromas of mushrooms
Pecorino Tartufo - Hard Italian sheep’s milk cheese; nutty with shavings of black truffle
Piave - Hard Italian cow’s milk cheese; intense, full-bodied flavor similar to a Parmigiano Reggiano
Pierre Robert - Soft French cow’s milk cheese; decadent triple-crème, buttery, smooth and mild
Purple Haze (5oz) - Soft CA goat’s milk cheese; flavored with wild fennel and lavender, creamy and smooth
Robiola Rocchetta (8oz) - Soft Italian mixed milk cheese; creamy and smooth texture, goat, sheep and cow’s milk
Roncal - Semi-firm Spanish sheep’s milk cheese; nutty and piquant with a chewy texture
Tomme de Savoie - Semi-firm French cow’s milk cheese; nutty and smooth that melts in your mouth, earthy
Valdeon - Blue Spanish mixed (cow & goat) milk cheese; wrapped in Sycamore leaves, complex flavor, salty and earthy

Week of 1.21.08 Cheese Selections

noreply@blogger.com (Budding Gourmet Cheese Log) — Sun, 20 Jan 2008 22:04:00 +0000

Banon
Soft French cow’s milk cheese; wrapped in chestnut leaves that are seeped in brandy, fresh flavored

Bianco Sardo di Moliterno
Hard Italian sheep’s milk cheese; dense earthy paste with a slight tang, well rounded

Bleu d’Auvergne
Blue French cow’s milk cheese; grassy, herbaceous and with age spicy and pungent

Blue del Moncenisio
Soft Italian cow’s milk blue cheese; firm, moist, smooth and dense with a peppery finish

Brescianella, Stagionata
Soft Italian cow’s milk cheese; similar to Taleggio, washed rind, smooth rich paste with grassy aftertaste

Cambridge Reserve
Hard Vermont cow’s milk cheese; traditional clothbound cheddar aged for one year, carmelly and smooth