Cheese & Wine Shop Selections

TGIT !! (Thank goodness its Thursday)
Every Thursday is Cheese Delivery Day at Laguna Culinary Arts Gourmet Cheese and Wine Shop. Come on in to see what new selections we have in store for you to sample.
In addition to our weekly specials, we carry a large variety of cheeses, such as ...

Our Favorite Cheeses

COW MILK CHEESES

• English Cotswald: double Gloucester with onion & chives.  Ideal for a cheese sandwich with a pint of ale!
• Tome Pyrenees: French cow milk cheese with fresh green peppercorns
• Dubliner: a hard Irish cheddar-like cheese that is sweet, nutty & piquant
• Barely Buzzed: from the Beehive Cheese Company in Utah, coated with ground coffee & lavender – sublime!
• 4-year Vermont Cheddar: tart, crumbly full-flavored, a typically great American cheddar
• Keen’s Cheddar: classic, firm-bodied English cheddar, cloth wrapped for a minimum of 10 months; nutty & sharp
• Montgomery Cheddar: a magnificent cheddar from Neal’s Yard in England; one of the oldest farmstead cheddars in the world
• Wensleydale: from the gentle rolling hills of England’s Yorkshire Dales, slightly tart & crumbly
• Italian Provolone: an authentic, big, medium-aged Italian cow milk cheese with palate-tingling sharpness
• Aged Mimolette: firm textured French cheddar-style cheese from northern France
• Parmigiano Reggiano: one of the world’s finest cheese; it’s rich complex flavor has inspired a whole cuisine
• Piave Vecchio: aged cow milk cheese from Italy
• Emmenthal: Traditional “holey” Swiss cheese, mild & nutty, great complement to Gruyere in fondue
• Tintern: semi-soft with chives & shallots from Wales
• Red Dragon: made with mustard seeds & ale, Wales
  
  

GOAT MILK CHEESES

• Crottin de Champcol: from France’s Loire Valley made by premier chevre producer P. Jacquin; very tangy with medium-full flavor
• Humbolt Fog: this unique, mold ripened goat cheese from the Cypress Grove Chevre Co. of California has a great texture & layers of flavor; try a bit of the rind too!
• Midnight Moon: the ever-inventive cheese makers at Cypress Grove import high quality goat milk from Holland to make this delicious, gouda-style cheese
• Purple Haze: another favorite from Cypress Grove; it’s a simple fresh chevre enlivened with lavender
• Bucheron: tangy, dry-aged goat cheese from France; full-flavored and crumbly
• Garrotxa: aged Spanish goat cheese with buttery finish
• Le Chevrot: this surprisingly scrumptious French goat cheese is mild, with an intense nutty flavor as it ages
• Bicorne Chevre: superb fresh goat cheese from the Perigord region of France, herbed with fresh tarragon
• Cabra Romero: semi-hard goat milk cheese covered with rosemary
• Truffle Tremor: from Cypress Grove, classic flavor of truffles meets ripened goat cheese; earthy & elegant

SHEEP MILK CHEESES

• Brin D’Amour: also called Fleur de Maquis, referring to the arid valleys & plateaus of Corsica, France where this delicious herb-covered cheese is made
• Il Boschetto: blended sheep & cow milk cheese made with white truffle oil & infused with black truffles – incredibly rich and earthy in flavor
• Lamb Chopper: from the folks at Cypress Grove, this 100% organic sheep milk cheese is aged 3-4 months; very buttery, nutty & creamy with a sweet & fruity aroma
• Etorki: raw sheep milk semi-soft cheese from the French Pyrenees
• Roncal: from Spain’s Basque country, this aged sheep milk cheese comes from a herd of sheep whose geneology can be traced back 900 years
• Idiazabel: a smoked medium-aged sheep milk cheese from the Spanish Pyrenees
• Maese Miguel Manchego: a wonderful, 12-month aged example of Spain’s most famous cheese
• Manchego al Romero: delicious, rosemary-cured sheep milk cheese from Spain’s La Mancha plains
• Cacio de Roma: yummy little young Pecorino; mild, creamy & fruity, imported from Italy
• Pecorino Toscano: Pecorino is the name given to all sheep milk cheese made in Italy; this one from Tuscany is firm & slightly flaky, yet oily & rich in flavor
• Pecorino Pepato: well aged, hard, salty Italian Pecorino studded with black peppercorns
• Serrat: a fabulous dry, textured sheep milk cheese from Catalonia, Spain
• Ossau-Iraty: raw sheep milk cheese from the French Pyrenees

GOUDA

• Amsterdam Reserve Gouda: the rich, nutty caramel flavor of this extra-aged Dutch favorite is a revelation to the uninitiated
• Winchester Jalapeno Gouda: a real, Dutch cheese maker in California fashions this tasty cheese with just the right level of spiciness
• Winchester Herbed Gouda: another excellent cow milk Gouda from Winchester, laced with herbs & spices
• Leiden: unusual but tasty Dutch Gouda style cheese spiced with cumin seeds
• Arina Goat Gouda: mild & creamy goat milk Gouda; an ideal snacking cheese

WASHED RIND CHEESES

• Cave Aged Gruyere: this classic Swiss mountain cheese has a stunningly fruity & nutty flavor derived from careful maturation in mountain caves
• Gruyere de Comte: a smooth, nutty tasting French cheese from the French side of the Alps
• Tete de Moines: “Monk’s Head” is one of the more flavorful Swiss cheeses – sharp & tangy, traditionally served in curves from a girolle
• Taleggio: our favorite soft Italian cheese – creamy, earthy, complex flavor
• Chimay Grand Cru: a Belgian washed rind cheese from the Trappist monks that make the famous beer of the same name; creamy & characterful
• Morbier, au lait cru: a line of vegetable ash separates this raw milk cheeses’ morning curd from the evening curd; grassy, rustic flavored semi-soft cheese
• Raclette, au lait cru: the definitive melting cheese, a raw cow milk example from the French alps
• Queso de Cabra al Vino or “Drunken Goat”: popular washed rind goat milk semi-soft cheese from Murica, Spain
• Fontina Val D’Aosta: the original, authentic Fontina from the foothills of the Italian Alps; huge, raw flavor and great melting texture
• Wynendale: a semi-soft, wine-washed cow’s milk cheese from Belgium
• Spanish Mahon: from the Spanish island of Menorca; pressed cow’s milk with a beefy, well rounded flavor

Triple Crème & Soft Ripened

• Pierre Robert: creamy, delectable cow milk cheese from France
• St. André: soft ripened cow milk from France with a buttery, smooth & very creamy finish
• Chaource: from France’s Champagne region, a fabulous soft-ripened cow milk cheese with a delicate mushroom flavor
• Mt. Tam: sensational bloom ripened triple crème from the award winning Cowgirl Creamery in northern Cal
• L’Explorateur: full, tangy flavored triple crème cow milk cheese from the Ile de France region
• Brie de Meaux: authentic rendition of farmstead brie; lower in fat with a full, rustic flavor
• Gaperon: soft ripened, delicious cow milk cheese from the Auvergne region of France, flavored with pepper and a touch of garlic
• Fougerus: traditional brie from master cheese-maker Fouzaire of the Ile de France – lower in fat, high flavor
• Epoisse: very full-flavored name-controlled French washed rind cow milk cheese from northern Burgundy
• St. Nectaire: name-controlled French washed rind cow milk cheese from the Auvergne region – fruity & earthy
• Cremier de Chaumes: washed rind, runny, fairly mild French cow milk cheese
• Elk Creamery Red Gold: organic goat milk cheese from California, coated with organic chili flakes
• Brillat Savarin: a rich, decadent French triple crème made of cow milk
• Alta Cravinzina: creamy Italian sheep milk cheese
• Reblochon: velvety light brown rind with a bone-white paste, it has a sweet, beefy, nutty flavor
• Gratte Paille: a double crème that thinks it’s a triple with a sublime, decadent, rich creaminess
• Le Chatelaine Camembert: well-ripened, authentic camembert from Normandy, France
• Pave D’Affinois: delightful, bloom-ripened, semi-soft, cow’s milk cheese from France
• Stinking Bishop: the latest cult cheese – soft ripened cow milk from England and yes, quite stinky!
• Vacherin du Jura: French cow milk cheese with a satiny-smooth texture & subtle flavor

WE'VE GOT THE BLUES

• Point Reyes Blue: crumbly full flavored cow milk blue from California
• Shropshire Blue: from the guys that brought you Stilton, this is a cheddar style blue that’s crumbly & flavorful
• Roquefort: no other blue cheese comes close to the vibrant flavor of this French sheep milk classic
• Dolce Gorgonzola: Italy’s most famous blue cheese, mild and sweet, creamy in texture
• Spanish Cabrales: a Spanish blend of goat, cow & sheep milk wrapped in chestnut leaves; very intense, moist & crumbly interior with a deep earthy aroma
• English Stilton: Colston Basset makes the best raw-milk Stilton, the UK’s most famous blue
• Maytag Blue: an American classic; crumbly, sharp, limited production blue from Iowa
• Roaring Forties Blue: from King Island, Australia, named for the powerful winds that rip across the 40th parallel, this creamy pungent cheese is a cult classic
• St. Agur: very popular French cow milk blue, creamy & medium sharp
• Fourme d’Ambert: Bleu d’Auvergne, one of France’s name controlled blues, medium sharp cow milk
• Cashel Blue: artisinal, raw milk blue cow milk cheese from Ireland
• Bleu de Chevre: blue-veined, creamy goat cheese from the Loire Valley, France
• Oregonzola: a smoky blue from the Rogue Cheese Co. in Central Point, Oregon
• Valdeon: a Spanish blue cheese made of cow & goat’s milk wrapped in Sycamore leaves

Laguna Culinary Arts, Inc.
845 Laguna Canyon Road, Laguna Beach, CA 92651
949-494-4006
www.LagunaCulinaryArts.com