BRIDGET'S ABBEY, This raw cow milk cheese is made in CT, USA. The Di Bruno Bros.Mark Gillman produces this trappist style cheese made with rich winter milk. It is great fro melting, but best enjoyed as a table cheese.
Stinking Bishop: Stinking Bishop is a great example of a cheese that displays prickly thorns on the outside and then treats you right if you dare to give it a chance. Use it to surprise your friends that are scared of that stinky edge and get them to discover the sweet, custardy reward at the center of it all.
I have noted before that, for the most part, cheddar has become a homogenized (no pun intended) product offered up to the American public. Fortunately, English cheddars like Keen’s show us the path to cheddar righteousness. If I’ve said it once, I’ve said it a million times: eat cheeses like Keen’s with traditional British ales and you will not be disappointed. Fruity reds will offset the sharpness, or you could go earthy with something like Pinot Noir to fully drum up the musty, earthy…
Cremeux de Bourgogne: This coolly decadent cheese elevates any night (or morning for that matter) into something grand; its luxurious texture takes meals to the next level. Cremeux also makes dessert effortless on its own, or with sweet fruit by its side.