Toma Piemontese

The origin of the Italian Toma Piemontese, a gourmet cheese from Italy’s Piedmont region, dates back to Roman times. Toma Piemontese can be made in the plains or the mountains, from the milk of several races of cows. The milk may be whole or partly skimmed, raw or pasteurized.

Our Toma Piemontese is made of whole pasteurized cow’s milk and has a semi-soft to firm paste, and a smooth and supple, pale yellow to brownish rind. The cheese is aged for 90 days and developed a sweet creamy full flavor and pleasant and the smell is delicate. The rind is natural and rustic and accrues mold. A lovely Italian gourmet cheese and typical of the Piedmont’s traditional cheeses.

Montegrappa

Montegrappa is an Italian gourmet cheese that comes from the mountain area of Mount Grappa in the regio of Veneto. The same are that we know from the Asiago, polenta, wine and prosciutto.

The cheese is firm  cheese, a cheddar-like texture, made from cow’s milk. The Montegrappa has a nutty flavor with a sweet finish; the result of eight months of aging. The rind has a golden color with the name brandished into the rind.

Explorateur

This unbelievable cheese, made in the Isle de France region, is the most decadent and indulgent cheese experience you will ever encounter. Explorateur was created by the French in honor of the first US satellite, Explorer One. Such acute differences in cultural expressions always amaze me! In America, surely we named something after Explorer One. Please let us know if you aware of anything that commemorates this extraordinary milestone here in our country! On the other hand, the French who simply appreciated our efforts, created a magnificent cheese in honor of Explorer One, a high point of human achievement.

A full pound of Explorateur will easily serve 12 people. Triple Crème cheeses are the creamiest, and most luxurious of all French Cheeses. They are made by adding extra crème to the fresh curd used to make soft-ripened cheeses. By law these cheeses must contain at least 75% butterfat… not a good thing if you are watching your weight, but enjoy anyway. A little cheese won’t sabotage your resolve. Triple crème cheeses are cured for about three weeks before they develop a very thin, downy rind. Among the most famous are French Saint Andre, Explorateur, Brilliat Savarin, and Pierre Robert.

When ripe, Explorateur’s ivory interior has a delicate aroma, and a salty, mushroomy tang… a delicately piquant flavor that reminds me of buttery baked hazelnuts. Explorateur is usually served as an appetizer with Champagne, Bordeaux, or dry, fruity white wines, and crusty French bread. Often it’s served at the end of a meal as a dessert accompanied by a medley of ripe, fresh fruit.

Tome De Savoie

Tomme de Savoie is a semi-firm cow’s milk cheese made in the valley of the Savoie in the French Alps. It has a delightfully nutty flavor and a smooth paste that melts in your mouth. The hard, powdery rind has an earthy aroma and is usually speckled with many types of indigenous and beneficial molds. Tomme de Savoie is delicious with wine from the Côtes de Beaune region as well as Alsatian Rieslings.

Roaring 40s

Roaring 40′s Blue Cheese hails from King Island, located south of Melbourne at the Western end of Bass Strait. This small island in the Great Southern Ocean is one of the few lasting remnants of the land bridge that at one time linked the island of Tasmania to the Aus-tralian mainland. King Island is an exceptionally pictures-que spot on a fine day, but ferocious westerly winds which blow directly down the 40°S Longitude can, and do, create treacherous seas. These winds came to be known as the Roaring 40′s, and are the basis for the mys-tique inherent in King Island’s history. Hundreds of ships and thousands of souls have been lost in shipwrecks on its rocky shoreline. All around the island, you can find memorial cairns which tell about the lives of those shipwrecked, their brave rescuers, and the lighthouse keepers who worked tirelessly through the night. As you follow the maritime trail, youll find yourself transported back to the days when travel by ship was a very risky adventure.

It was these very tragedies that gave the island its unique ambiance, and literally seeded the foundation upon which the island’s dairy industry now rests. During the 15th and 16th centuries, as the Roaring 40′s swept their fury across the trade routes causing shipwrecks, straw mattresses from many parts of the world drifted ashore. Their seeds germinated in the rich island soils and created the lush pastures that set the King Island dairy industry apart. The dairy herds graze on these verdant, dense pastures, supplementing their rich diet occasionally with a helping of kelp washed up after heavy storms. There is no need for the artificial feed supplements and stock growth additives that other farmers have come to rely on. And so, King Island cows have become renowned for producing the sweetest, creamiest, purist milk, leading to an array of fine dairy products and award-winning cheeses many of which are acclaimed throughout Australia, and rapidly building extraordinary reputations in the international market place.

Cabrales

Cabrales is a among the most distinguished blue cheeses and has a reputation for being one the most stalwart of the blues, thanks to its intensely strong, spicy flavor. Traditionally it is made with a mixture of cow, sheep, and goat’s milk. Cabrales has a semi-firm, slightly granular and crumbly texture; its flavor is biting and persistent. The Cabrales is best enjoyed with Cider or a Pedro Ximenez sherry, or with aged Madeira, Porto, or Sauternes.

Burrata

This rare Italian delicacy is now available in the United States from BelGioioso.

Silky on the outside and creamy on the inside, Burrata boasts a richly sweet, milky flavor that is sure to please the palate.  This made-to-order cheese is hand-formed into 8 oz. balls and packaged in water for an extended shelf life.

Awards

2009 – American Cheese Society (1st Place) Best of Class

2008 – World Cheese Awards (3rd Place) Bronze Award

2007 – American Cheese Society (2nd Place)

Fromage Blanc

Fromage frais (also known as fromage blanc, maquée and similar to some kinds of quark) is a dairy product, originating from Belgium and the north of France. The name literally means “fresh cheese” (with fromage blanc meaning “white cheese”).

Fromage frais is a creamy soft cheese made with whole or skimmed milk and cream. It has the consistency of cream cheese, but with fewer calories and less cholesterol. Where available, low-fat cream cheese is an acceptable substitute for fromage frais.^[1]

Pure fromage frais is virtually fat free, but cream is frequently added to improve the flavor, which also increases the fat content, frequently to as high as 8 percent of total weight.

Fromage frais can be served either as a dessert similar to yoghurt, frequently with added fruit, or used in savory dishes. It is often served with honey in restaurants, as fromage blanc au miel.

Tete de Moine

Tête de Moine is a firm, milky Swiss cow’s milk cheese with an exceptionally strong, nutty flavor. While comparable to Gruyère and other Swiss cheeses used for raclettes and fondues, Tête de Moine is a relatively small-format cheese, each wheel weighing a pound and a half to two pounds. Using a traditional cutting tool called a girolle, you can create beautiful Tête de Moine florets! Pair this cheese with Chardonnay or Rielsing.

Widmer’s 10 year Cheddar

Prior to 1850, nearly all the cheese produced in the United States was Cheddar. Cheddar production in Wisconsin began in the mid 1800′s and by 1880, more Cheddar was produced in Wisconsin than any other cheese variety. Today it accounts for a large percentage of the cheese made in the state, which makes Wisconsin the leader in U.S. Cheddar production.

Rich, nutty flavor becomes increasingly sharp with age. Smooth, firm texture becomes more granular and crumbly with age. Usually golden; also available white. Slice for sandwiches, snacks; shred into casseroles, soups, sauces.

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Cheese Shop Locations

Destin – (850) 269-2902
Grand Boulevard – (850) 622-0802
WaterColor – (850) 231-1323