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Specials
| Manchego |
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| A cheese from the plains where Don Quixote of legend tilted
at windmills, Manchego has been made in La Mancha since the Time
of the Romans. This true aged raw milk manchego is made only from
the mild of the Manchega sheep from the La Mancha Plateau region,
more than 600 meters above sea level. The flavor is slightly acidic
and piquant, the persistent taste of the SheepÆs milk gives it a
nutty finish. |
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| Farmhouse Cheddar |
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| Cheddar is the most widely made cheese in the world and
as a result it is often known by the derogatory title of mousetrap
cheese. In fact top-quality Cheddar, both farmhouse and factory
made is very good indeed but much of the mass-produced cheddar
cheese is bland and rubbery, bordering on tasteless. A small
amount of real is still made in the Cheddar area and in other
parts of the southwest region of England. The cheese is traditionally
drum-shaped and weighs up to 61 lbs, and is bound with a bandage
to ensure a good hard grayish brown rind. Cheeses may be matured
for anything from six to 18 months. Cheddar had a smooth and
fairly hard texture, which should neither bend nor crumble.
The paste is golden yellow in color, darkening a little with
age. The flavor starts off fairly mild and meadow sweet with
nutty tones, often with a light salty tang. It matures to a
strong full, wonderfully nutty taste with a real piquancy to
it. Older cheeses attack the tongue with their salty acidity.
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| Danish Blue |
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| Also called Danablu cheese, Danish Blue cheese is a rich
cow's-milk cheese, milder and less complex than Roquefort,
and not quite as moody. Ideally, it is a semi-soft cheese
with a milk-white look but with a delicate network of blue-green
veins, with a creamy, spreadable texture with unevenly spaced
holes. It cuts easily and can become rather crumbly at times.
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| Royal Windsor Red |
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| This stunning cheese by Clawson features layers of
their famous Windsor Red, with prime Blue Stilton, long
known as the King of Cheeses, sandwiched between. The
name Royal Windsor Red, then, is only fitting for this
fabulous savory combination. The marbled red color of
the Windsor Red is produced by the addition of port and
brandy to a pale cream cheddar cheese. Blue Stilton is
one of a handful of British cheeses granted the status
of a ôprotected designation originö (PDO) by the European
Commission. Only cheese produced in the three counties
of Derbyshire, Leicestershire and Nottinghamshire, and
made according to a strict code, may be called Stilton.
Royal Windsor Red is a masterpiece which could only be
created by Clawson Dairy, one of the UK's most successful
and progressive dairies, and a leading innovator and producer
of blended cheeses. |
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| Soft Cheese Knife |
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| Perfect for slicing soft cheeses! This knife
is specially designed with a unique 5 1/2" open
surface blade and a sharp serrated edge. The open
surface blade releases surface tension so the
cheese won't stick to the knife. And just because
it's so good at cutting soft cheeses doesn't mean
you can't use it for firm cheeses as well - the
piked tip allows easy spearing of your selected
slice. And excellent knife that will produce a
perfect slice, thick or thin, every time. |
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