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2012 Great American Beer Festival Cheese Samples

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2012 Great American Beer Festival Cheese Samples 2012 GREAT AMERICAN BEER FESTIVAL CHEESE SAMPLES THE ARTISAN CHEESE EXCHANGE (WI) - http://www.cheese-exchange.com Deer Creek Vat 17 World Cheddar: Deer Creek Vat 17 has deep, bold and complex flavors. During the two year aging process, each vat of cheese is continually monitored and inspected to focus on the single combination that produces the body, texture, and most importantly, the flavor that is pleasing to any Cheddar connoisseur. Deer Creek 3 Year Reserve Specialty Cheddar: A team of Wisconsin Licensed Cheese Graders hand-selects only the best vats from the hundreds that are produced for this cheese. As the cheese ages, they continually evaluate and inspect the cheese to ensure that the chosen vats meet the 38 specific standards for flavor, texture, body and finish indicative of a AA Grade Cheddar. Deer Creek “The Fawn”: This cheddar cheese is made in 22-lb bandaged and waxed “daisy wheels.” AVALANCHE CHEESE COMPANY (CO) - www.avalanchecheese.com Cabra Blanca: Cabra Blanca is an aged semi-soft, bloomy rind goat cheese with a snow-white interior with small holes. The texture is delicate and “lacy.” Lemon and other sweet citrus flavors are the lively characteristics of this cheese. Midnight Blue: Midnight Blue has beautiful blue-gray veins running wild in this well-balanced, raw milk, mild, goat blue cheese aged for two to four months. It is slightly sweet and fruity, and is a perfect way to conclude a cheese plate. BAETJE FARMS (MO) - http://www.baetjefarms.com Cherbourg: Cherbourg is a goat and sheep mixed milk cheese with a velvety paste and complex flavor notes of "bread toasted with butter", white wine, and slightly sweet tang. Aromas of fermented beer and earthy floral notes add to this cheese’s complexity. BEECHER’S HANDMADE CHEESE (WA) - http://www.beechershandmadecheese.com Flagship: Flagship has a uniquely robust, nutty flavor. It is a creamy combination of cheddar and gruyere carefully aged for one year under the watchful eye of the cheesemaker to fully develop its complex flavor and ever-so-slight crumble. BEEHIVE CHEESE COMPANY (UT) - www.beehivecheese.com Barely Buzzed: Barely Buzzed is rubbed with French Superior Lavender buds that are ground with coffee. The mixture is diluted with oil to suspend the dry ingredients. The rub imparts notes of butterscotch and caramel, which are prevalent near the rind, but also find their way to the center of the cheese. This is a full-bodied cheese with a nutty flavor and smooth texture. Big John’s Cajun: This spicy, hand-rubbed cheese packs a heated punch. The combination of sweet creaminess and spice make it a great addition to any cheese plate. Unlike typical Cajun rub, Big John uses cayenne pepper instead of paprika. BEEMSTER CHEESE (NJ/THE NETHERLANDS) - http://www.beemster.us X-O: Beemster X-O- is revered for its deep tastes of butterscotch, whiskey and pecan. Its flavors develop through natural aging of no less than 26 months in historic warehouses. Due to the unique milk and craftsmanship used to make each wheel of X-O-, it stays creamy while developing flavor, allowing for a much more enjoyable taste and mouth feel than any other extra-aged Dutch cheese. Vlaskaas: Historically, Vlaskaas was made only once a year to celebrate the Flax Harvest. In 2004, the Vlaskaas recipe was discovered and recreated by Beemster. Since then, it has won gold medals around the world and is now made year-round. BELGIOIOSO CHEESE COMPANY (WI) - http://www.belgioioso.com Asiago: This Asiago is aged at least 5 months, and is a sweet, nutty cheese with a wonderfully pronounced flavor that is perfect for snacking. It is a semi-hard table cheese, made from part skim milk; it is easily shredded into your favorite recipes or served cubed. Fresh Mozzarella, Prosciutto and Basil Roll: Each piece of this award-winning product is formed by hand-rolling fresh mozzarella cheese with the finest prosciutto and fresh basil leaves. Sharp Provolone: This cheese is roped and dipped into a plastic coating and is aged inside a temperature-controlled room for 12 months using the same techniques as cheesemakers in Italy. The plastic coating lets the cheese breathe, allowing more moisture to be released, which in turn creates a stronger rind and a drier cheese. Sheep Gorgonzola: This ivory-colored cheese with blue-gray veins is both firm and crumbly. It adds an earthy flavor to any dish. BONNIE BLUE FARM (TN) - http://www.bonniebluefarm.com Tanasi: Made from whole unpasteurized goat’s milk from animals feeding on natural forage, these wheels are brined and cave- aged. They have a mild flavor with earthy notes that finish long and intensify on the tongue. CABOT CREAMERY (VT) - http://www.cabotcheese.coop Vintage Choice Cheddar: Vintage Choice Cheddar is aged up to 24 months until it reaches perfect maturity. It boasts a rich, full- bodied, extra-sharp flavor that is complex and lingers like a sweet memory. CALYROAD CREAMERY (GA) - http://www.calyroadcreamery.com WayPoint: A traditional French-style Camembert, ripened 4-6 weeks. Red Top: This aged goat cheese features a dusting of smoked paprika before it develops a bloomy rind. The paprika lends a distinct flavor to the cheese, making it a welcome addition to any cheese platter. Little Epiphany: This Crottin-style aged cow’s milk cheese has sharp and sour notes that make it the perfect small bite to pair with fruit, balsamic reduction, or a peach jam. The more it ages, the better it is! CANAL JUNCTION FARMSTEAD CHEESE (OH) - http://www.canaljunctioncheese.com Charloe: Charloe is a washed rind cheese that is smooth and creamy with an aroma that is earthy, with notes of toasted peanuts. CARR VALLEY CHEESE CO (WI) - http://www.carrvalleycheese.com Billy Blue: Made from the milk of pastured Wisconsin goats, Billy Blue is aged four months. It has a distinctive blue flavor and delightful creamy texture. Canaria: Carnaria develops a fruity, nutty flavor from gentle curing in olive oil. It is made with sheep, goat and cow milk. CAVES OF FARIBAULT (MN) - http://www.faribaultdairy.com AmaGorg: This blue veined Gorgonzola is “sweeter” (less acidic) than Caves of Faribault’s blue cheese. It is cave-aged a minimum of 90 days. It is somewhat sharper in flavor but still “cleans up” well with a nice mouth feel and finish. The sweeter flavor profile pairs well with dried fruits and nuts, or cut for a cheese plate or dessert table. St. Mary’s Grass-Fed Gouda: This Gouda is aged in sandstone caves, developing a smooth buttery sharpness with a hint of caramel flavor. The aromatic rind is edible and is best-suited for those who prefer a stronger flavor profile. CELLARS AT JASPER HILL (VT) - www.cellarsatjasperhill.com Bayley Hazen Blue: A big, bold, flavorful blue cheese encased in a soft, natural rind, Bayley Hazen has a drier paste than most American-made blues. The wheels are bursting with deep, dark flavors that hint at tobacco and roasted hazelnuts. Cabot Clothbound Cheddar: This natural-rinded cheddar is bandaged with muslin and aged at least 10 months. It has the characteristic texture of an English-style cheddar with sweet caramel and milky flavors that set it apart from other bandaged cheddars. Weybridge: This certified organic cow’s milk cheese has a delicate bloomy rind that imparts a subtle, earthy aroma to the cream beneath it. The paste has bright citrus notes and a savory, toasted finish. COWGIRL CREAMERY (CA) - http://www.cowgirlcreamery.com Red Hawk: Cowgirl captures the essence of West Marin, CA with its triple-cream, washed-rind, fully-flavored cheese made from organic cow milk from Straus Family Dairy. It is aged four weeks and washed with a brine that tints the rind a sunset red-orange. CRACKER BARREL (WI) - http://www.crackerbarrel.com 2% Extra Sharp Cheddar Limited Edition Sharp Cheddar Sharp Cheddar CROWLEY CHEESE (VT) - http://www.crowleycheese-vermont.com Extra Sharp: Extra Sharp is a tangy and complex cheese, aged 12+ months. Muffaletta: Made using Manzanilla olives, garlic, and pimento, similar to ingredients in the famous New Orleans recipe. Sage: Sage is a classic cheese made just for Christmas by the original Crowleys over a hundred years ago. CYPRESS GROVE CHEVRE (CA) - http://www.cypressgrovechevre.com Humboldt Fog®: Humboldt Fog is an elegant, soft, surface-ripened cheese. The texture is creamy and luscious with a subtle tangy flavor. Each handcrafted wheel features a ribbon of edible vegetable ash along its center and a coating of ash under its exterior to give it a distinctive, cake-like appearance. An American Original! PsycheDillic™: PsycheDillic is fragrant, and rare dill pollen adds a depth of flavor that sends your palate to a heightened state of awareness. Purple Haze™: Purple Haze is an unexpected marriage of lavender and wild fennel pollen distinguishes. Sgt. Pepper™: Sgt. Pepper is a secret combination of four peppers, exotic spices, and pepper threads result in a complex and visually pleasing experience…with a kick! Truffle Tremor™: Truffle Tremor, where the classic flavor of truffle meets the velvety perfection of ripened goat milk cheese. Earthy, elegant, and sophisticated, it's sure to make even the most distinguished taste buds shake. EMMI ROTH USA (WI) - www.emmirothusa.com Grand Cru®: Grand Cru is handcrafted in imported copper vats and carefully cured in the aging cellars, it is a full-bodied, robust cheese. Various degrees of maturity are available: Grand Cru® is aged four to six months. Moody Blue: Moody Blue is made in small batches from fresh, local Wisconsin milk; it is a rich and creamy blue, delicately smoked over fruit wood to create subtle smoky undertones with hints of roasted nuts and coffee.
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