Max Hansen Carversville Grocery’s Cheese World 2016

“Poets have been mysteriously silent on the subject of cheese.”

G.K. Chesterton

At Max Hansen Carversville Grocery we search the world for the very best ingredients and take pride in introducing these fine products to our clientele.  In many cases very best ingredients come from our food producers in our own river valley.  Sometimes we find great products come from special places around the world.  In a little corner of the Carversville Grocery there is a special place we like to call “Cheese World.” Here you can try the best cheese from Vermont, New Jersey, Pennsylvania, France, Italy, England, Denmark and the whole world.  When it comes to describing these cheeses, let’s just say, “they should have sent a poet!”  Each cheese is unique and truly special. Let us know how you enjoy them.  See you at the Grocery.

Brillat-Savarin

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Brillat-Savarin is a triple cream dessert cheese that was created by cheese-maker Henri Androuët in the 1930s.

According to cheese.com Brillat-Savarin is a triple cream dessert cheese that was created by cheese-maker Henri Androuët in the 1930s. It is named after 19th century gastronome and epicure, Jean Anthelme Brillat-Savarin.

It is an industrial cheese produced by three dairies situated in the Ile de France region. Since classified as a triple cream cheese, Brillat-Savarin has a fat content of at least 75% achieved by adding rich, luscious cream to whole milk.

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A matured Brillat-Savarin has a typical white, bloomy rind with an interior that is buttery-white in color. Flavors are of butter, salt and cream with hints of mushroom, nuts and truffles.

Young cheeses taste similar to fresh cheese but usually they are matured for about four to five weeks to develop more complex flavors.

A matured Brillat-Savarin has a typical white, bloomy rind with an interior paste that is buttery-white in color. The texture is dense, moist, and slightly chalky with enough lusciousness and creaminess for a triple cream cheese. Flavors are of butter, salt and cream with hints of mushroom, nuts and truffles.

Brillat-Savarin pairs well with Pale Ale and Champagne and sometimes with a Domaine Chandon Rosé or a Viognier.

 

  • Made from pasteurized cow’s milk
  • Country of origin: France
  • Region: Ile de France
  • Type: semi-soft, artisan
  • Fat content: 75%
  • Texture: creamy and dense
  • Rind: mold ripened
  • Colour: white
  • Flavour: buttery, nutty, sour
  • Aroma: milky
  • Vegetarian: no
  • Producers: Fromagerie Lincet, Fromagerie Rouzaire

 


Willoughby

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Willoughby is an exclusive Jasper Hill Farm creation, a creamery that not only makes cheeses but also offers cheese maturing caves for other Vermont based producers.

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Willoughby is a washed rind cheese made from pasteurized cow’s milk. It has a semi-soft, buttery texture.

Willoughby is an exclusive Jasper Hill Farm creation, a creamery that not only makes cheeses but also offers cheese maturing caves for other Vermont based producers. The cheese was originally created by Marisa Mauro’s Ploughgate Creamery, but after a fire in 2011, Jaspers resurrected the recipe and continue to make it at their farm.

This washed rind cheese is made from pasteurized cow’s milk. It has a semi-soft, buttery texture with occasional eyes and pale yellow-caramel paste. Flavors range from delicate milky, herbal, ripe-peach that advance into peat, roasted beef and onions aromas imparted by the rind.

Willoughby pairs perfectly with a Rose, Saison beer or raw floral honey.

  • Made from pasteurized cow’s milk
  • Country of origin: United States
  • Region: Vermont
  • Type: semi-soft, artisan
  • Texture: buttery, creamy and open
  • Rind: washed
  • Colour: brownish yellow
  • Flavour: fruity, herbaceous, milky, pungent, savory
  • Aroma: herbal, milky
  • Vegetarian: no
  • Producers: Jasper Hill Farm

Blue Stilton

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Long Clawson Blue Stilton is made in the heart of the Vale of Belvoir by Master Cheesemakers who began crafting cheese over 100 years ago

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Each individual Stilton is individually graded and hand-selected by our Master Cheesemakers to ensure finest quality

Long Clawson Blue Stilton is made in the heart of the Vale of Belvoir by Master Cheesemakers who began crafting cheese over 100 years ago. Each individual Stilton is individually graded and hand-selected by our Master Cheesemakers to ensure finest quality. Our Stilton will be ready at around eight weeks old and is crumbly and creamy with a bold and expressive flavor. The perfect Stilton will have the telltale blue veins radiating from the centre and a distinctive tangy flavor. The milk for our Stilton comes only from local farmers ensuring low food miles. Long Clawson is only one of five dairies in the world able to make Stilton due to its PDO status.


 

Beemster Extra Aged

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Beemster Extra Aged (X-O) is a rich Dutch cheese made from pasteurised cow’s milk. It is an extremely old cheese, matured for no less than 26 months in Beemster’s historic warehouses.

Beemster Extra Aged (X-O) is a rich Dutch cheese made from pasteurised cow’s milk. It is an extremely old cheese, matured for no less than 26 months in Beemster’s historic warehouses. The matured cheese develops deep, long-lasting flavors of butterscotch, whiskey and pecan. Its pate is deep golden with a crumbly and granular texture. Moreover, it has 20% less salt than other Dutch cheeses.

Sample this cheese with French or Italian pumpernickel or rye bread as well as fruits like grapes, pears, pineapple and cherries. This extra hard cheese goes well with Dry reds, Dry whites and most dessert wines.

  • Made from pasteurized cow’s milk
  • Country of origin: Holland and Netherlands
  • Family: Gouda
  • Type: hard
  • Texture: brittle, crumbly and grainy
  • Rind: natural
  • Color: golden yellow
  • Flavor: butterscotch, nutty
  • Aroma: aromatic
  • Vegetarian: no
  • Producers: Beemster Cheese, CONO Kaasmakers / Beemster
  • Synonyms: Beemster X-O, Beemster Extra Old

 

Ballarini Gorgonzola

Ballarini Gorgonzola is a prestigious, distinctive Italian cheese that comes from the Lombardy region. Beloved for its unmistakable tangy creaminess and its subtle flavor, it is the most imitated blue cheese in the world. Authentic Italian Gorgonzola cheese is made from pasteurized cow’s milk and comes in two varieties: Dolce – meaning mild, and Piccante – the sharper and firmer version. DSC08915Gorgonzola Dolce’s pale white interior is laced with streaks of blue, giving it a striking appearance to match its piquant flavor. Spread thickly on a piece of crusty baguette or add it as an ingredient in your favorite salad dressing. Comes in a quarter wheel wrapped in foil to keep it moist.

 

 

 


Cotswold

Long Clawson Cotswold is a variation of Double Gloucester, DSC08929which has been supplemented with chopped onions and chives for added flavor. A whole milk cheese that can be either pasteurized or unpasteurized; Cotswold originates in Gloucestershire County of England. The color varies from golden yellow to orange and is a firm cheese similar to cheddar but not as hard. Shop owners usually sell pieces cut away from the hard and grey rind.

DSC08932The taste of Cotswold is creamy, buttery, sweet and mild yet full-flavored like cheddar. The savory taste of chives and onions gives it that extra zing. This variation of Double Gloucester pairs well with beer, Zinfandel or Shiraz and is popular as a pub cheese in England.

 

  • Made from pasteurized cow’s milk
  • Country of origin: England, Great Britain and United Kingdom
  • Region: Gloucestershire County
  • Type: semi-hard
  • Texture: crumbly, dense and firm
  • Rind: natural
  • Color: yellow
  • Flavor: buttery, full-flavored, savory, sweet, tangy
  • Vegetarian: no
  • Producers: Ilchester Cheese Company, Long Clawson Dairy Limited
  • Synonyms: Double Gloucester with Chives, Double Gloucester with Onion and Chives, Double Gloucester with Onion & Chives, English Cotswold

Comte

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Comté (also called Gruyère de Comté or Comte Fort Saint Antoine) is a French cheese produced in the Jura Massif region of Eastern France.

Comté (also called Gruyère de Comté or Comte Fort Saint Antoine) is a French cheese produced in the Jura Massif region of Eastern France. The unpasteurised cow’s milk used is mainly from Montbeliarde Cattle or French simmental (or cross breeds of the two). This hard mountain cheese is matured to perfection in the silence and darkness of special caves where the cheese gets its unique taste, texture and color. There are several maturing cellars in the region where Comté is ripened for a minimum of 4 months to 18 or 24 months. A few times, Comté gets its name from the cellar where it has ripened such as Comté Fort Saint-Antoine.

Comté was one of the first few cheeses to receive an AOC (Appellation d’origine controlee) status in 1958. It is one of the most popular AOC cheeses in France with around 40,000 tones of annual production.

Considered one of the finest cheeses in the world, a wedge of Comte reveals a pale yellow interior and a texture that can vary from silky, flabby to crystalline.

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Considered one of the finest cheeses in the world, a wedge of Comte reveals a pale yellow interior and a texture that can vary from silky, flabby to crystalline.

There are practically 83 flavors, which can be savored while tasting Comté. But the main aromatic flavors that delicately linger on the palate are a balance of brown-butter and roasted-nut aromas and a sweet finish.

Its ability to melt easily means Comté goes well with many recipes right from fondues to Croque Monsieur. The cheese pairs well with Rhone reds, a Palo Cortado or off-dry Amontillado sherry from Spain.

Fromageries Arnaud, the winner of Super Gold medal at the 2014 World Cheese Awards, is one of the top-notch groups in the world to make French certified-origin cheeses. Today, the Fromagerie counts for roughly 12% of the total Comté production. The cheese is distributed worldwide by British supplier Anthony Rowcliffe & Son. This celebrated cheese has been judged as one of the world’s 62 best cheeses.

In addition, Comte produced by Entremont also won a silver medal for its great taste and impeccable texture. Entremont makes Comte in three varieties – 1 year matured Prestige, fruity flavored Fruité and Vieille Reserve made using traditional methods in 50 small village cheese dairies.

  • Made from unpasteurized cow’s milk
  • Country of origin: France
  • Region: Jura Massif
  • Type: semi-hard, artisan
  • Fat content: 45%
  • Texture: dense, firm, grainy, open, smooth and supple
  • Rind: natural
  • Color: pale yellow
  • Flavor: fruity, nutty, salty, savory, smokey , sweet
  • Aroma: nutty
  • Vegetarian: no
  • Producers: Anthony Rowcliffe & Son Ltd, Entremont, FROMAGERIES ARNAUD, President Cheese
  • Synonyms: Gruyère de Comté, Gruyere de Comte
  • Alternative spellings: Comté, Comte Fort Saint Antoine, Comté extra

Danish Blue

King’s Choice® Danish Blue cheese is distinguished by its marbled, blue-veined appearance and delicate, crumbly texture. Its strong, rustic flavor makes it one of the most versatile and most consumed cheeses in the world. When you’re looking for a sharp and spicy topping for salads, steaks and chicken, remember that King’s Choice® Danish Blue is America’s best-selling Danish Blue cheese.

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King’s Choice® Danish Blue cheese is distinguished by its marbled, blue-veined appearance and delicate, crumbly texture.

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