Award Winner Gourmet Food

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AleHouse Cheddar is, according to the makers, Vermont Farmstead Cheese Company, a tipsy traditional classic cheddar with a hint of earthy, rich artisan ale. This gourmet cheddar has a fragrant ale nose, a more open, flavorful balance of nuts, hops and sweet notes. Two distinct types of beer are added – Harpoon Munich Dark and Harpoon IPA. The dark beer gives a distinct striation to the curd and the IPA adds even more complex hop flavor. Not surprisingly, this cheese has been a favorite of many a... MORE INFORMATION
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Maybe the only thing you need in addition to this cracker is tomato soup. You have you artisan hand-made cracker and the cheese; just an alternative to the traditional grilled. cheese. This Castleton cheese cracker is made with AleHouse Cheddar from Vermont Farmstead Cheese Company; an award-winning ingredient in an award winning cracker. Whitney Lamy’s Castleton crackers are hand-made, hand cracked and thus rustic in appearance and a great complement to soups salad, dips, sauces, pate or just... MORE INFORMATION
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Apple Smoked Cheddar Cheese made by Carr Valley Cheese Company is a white cheddar that is apple smoked and then hand rubbed with paprika. This artisanal, all natural gourmet cheese has a light smoky flavor that balances very well with the paprika. Carr Valley's Apple Smoked Cheddar Cheese won a first place at the 2005 American Cheese Society in its category and a third place at the 2006 World Cheese Competition. Furthermore a 3rd Place at the 2006 and a second place in the Smoked Cheddars Catego... MORE INFORMATION
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New Zealand-made fruit pastes have a range of tangy and intense flavors using real fruit and natural ingredients. Rutherford Y Meyer's fruit pastes will freshen and cleanse the palate and are ideal accompaniments to cheese and can be used to make nice fruity sauces as well. They are free from wheat, dairy, fat and cholesterol, but rich in flavor and fiber. The Apricot Fruit Paste combines fantastic with soft-ripened cheeses, like Camembert and Brie, but this award winning fruit paste will go wel... MORE INFORMATION
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Each jar of Harvest Song preserves begins with the fertile ground of the Ararat Valley; the most succulent fruits, vegetables and natural ingredients are vacuumed sealed in glass containers to preserve the taste and the nutritional value and quality of the food and each jar has its own sun-dried, handmade rice paper from Kathmandu, Nepal. Apricot Preserve is made with sweet sun-ripened apricots and is a NASFT Award Winner for 2006. This preserve pairs well with Italian Parmiggiano Reggiano or wi... MORE INFORMATION
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Bathing BellaVitano Gold in balsamic vinegar Sartori's cheesemaker Mike Matucheski has given this gourmet cheese a sweet coating that paid of in a fantastic cheese with multiple awards, among which a first place in the 2010 American Cheese Society Competition. Imagine the sweet, nutty, fruity flavors of a BellaVitano Gold blessed with a few prized drops of Modena balsamic vinegar. Sound delicious doesn't it. Pair this cheese with Chardonnay, Pinot Noir, Asti Spumanti, Sherry or various beers: We... MORE INFORMATION
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Barely Buzzed is a full bodied gourmet cheese that is hand-rubbed with a mixture of ground Turkish espresso coffee and French lavender buds. This rub is diluted with oil and adheres to the cheese beautifully, resulting in a dark warm deep brown color. The flavors of the rub delicately migrate into the cheese, resulting in notes of butterscotch and caramel which are prevalent near the rind, but find their way to the center of the cheese as well. Barely Buzzed is an artisanal cheese hand-crafted b... MORE INFORMATION
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Vibrantly green and explosive in flavor. These Basil & Potato Gnocchi are a wonderful accompaniment to a seafood entree. Nuovo's Gnocchi are all natural, artisan Italian dumplings. Traditionally gnocchi are served with tomato sauce, pesto and melted butter and cheese and are typically homemade in Italian and Italian-American households. These gourmet gnocchi are created by hand in the tradition of fine chefs and held to exacting standards that have earned Nuovo national awards and critical a... MORE INFORMATION
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The BellaVitano Gold is an original of the Wisconsin Sartori-family. It is one of many cheese varieties inspired by traditional, Italian farmstead cheese that won many awards in various international competitions. This gourmet cheese is rich, creamy with a nutty, fruity flavor; it begins in the mouth like a premium Parmesan and finishes in style with hints of melted butter. It is another award winning creation of Sartori. Pairs well with Chianti, light Italian reds, Port wine or India Pale Ale,... MORE INFORMATION
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Bergenost is an exclusive from Yancey's Fancy New York's Artisan Cheese. It is a triple creme Norwegian-style cheese. The Norwegian cultures are imported and give this award-winning cheese it's unique flavor. The cheese has a pale white-yellow interior that is very creamy and semi-soft; a nice contrast with the dark green wax. The taste is rich and milky and somewhat different from other Scandinavian cheeses, but at the same time you will enjoy the similarities with Swedish Farmer Cheese or a Da... MORE INFORMATION
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Big John's Cajun is a handmade cheese that is made from the milk of local Jersey cows in Northern Utah, the combination of sweet creaminess and spice make it a great addition to any cheese plate. Beehive Cheese hand-rubs the cheese with a rub developed by local Ogden, UT chef John Dearmin using only the finest ingredients. Big John uses cayenne pepper instead of paprika; more of the recipe Beehive won't reveal as they want to keep the key to the spicy kingdom, but the cheese packs a heated punch... MORE INFORMATION
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American Bijou is like a small French Crottins de Chavignol cheese that you can find on many French market places. This very small, 2-inch in diameter and 1 inch high, gourmet goat cheese is made from pasteurized milk and has a very smooth and creamy texture; a sweet and mild rind and the taste reminds you of fresh flowers, citrus, hazelnuts and yeast Bijou (French for jewel) can be kept for approximately 45 days. In its own wrapper the cheese will continue to age and the interior becomes soft a... MORE INFORMATION
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By adding just the right pinch of cracked black peppercorns, Sartori imparts a spicy zestiness that’s nothing to sneeze at. The fruit of the black pepper vine, used since antiquity in European cuisine, is present here again to accent Sartori's finest creation — rich, nutty, creamy BellaVitano. Pair this cheese with Chianti, Chardonnay, light red wine, or various beers: Indian Pale Ale, American Pale Ale or Trappist-style ale. Food pairings seem easy as cheese and pepper combine just fine and not... MORE INFORMATION
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This Black Truffle Butter is made from Beurre de Baratte and is the perfect and simplest addition to any red meats, fish or lobster, pasta, risotto, baked and mashed potatoes, steamed or sauteed vegetables as well as the finish touch to any sauce.... MORE INFORMATION
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Blue Stilton or just Stilton is England's only name-protected cheese. The name-control law stipulates that the cheese can only be manufactured in a specific area with milk from that area. Recipe and aging guidelines are laid down by the Stilton Cheese Makers' Association. The finished product is however not controlled and therefore Stilton's of various qualities can be found. The interior of our high quality Blue Stilton is crumbly when young, softening and darkening at the rind as it matures. I... MORE INFORMATION
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Bonne Bouche, French for 'tasty morsel', is an ashed-ripened, hand-crafted goat cheese made from a traditional French recipe by the Vermont Butter & Cheese Company. It is the flagship of their signature line, consisting of Bijou, Bonne Bouche and Coupole, all aged artisanal cheeses. The flavor of the Bonne Bouche is fresh and lemony, the texture is soft and smooth. As the cheese ages, it becomes creamier with notes of hazelnuts, while the rind becomes more dry and piquant. It can be enjoyed ... MORE INFORMATION
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Juustoleipa is the Finish name for Cheese Bread or Bread cheese. Carr Valley Cheese Co. makes their own Bread Cheese from cow's milk and oven bake it to get a browned crusty top. Bread Cheese, like its original, does not melt, but you can warm it up; place it in your oven or microwave until it glistens. Serve it with your favorite dip or experiment with jam, honey or syrup or dip it in your breakfast coffee. Carr Valleys version of Juustoleipa reached the first place in the category 'Fresh unrip... MORE INFORMATION
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Rich, decadent, velvety white would be a description of the French Brillat-Savarin many will share. This triple cream gourmet cheese is one of the richest French cheeses. Henri Androuet created the Brillat-Savarin and named it after the famous 18th century French gastronome, Jean-Anthelme Brillat-Savarin, the author of the 'Physiologie du gout' (Physiology of Taste), published in 1826; 'Tell me what you eat and I will tell you what you are.' Brillat-Savarin is made from pasteurized cow's milk an... MORE INFORMATION
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Buttermilk Blue is one of the great big blue cheeses of the United States. The Roth Kase cheesemakers begin with the freshest raw milk from herds of predominantly Jersey cows. The homogenized raw milk is inoculated with a secret blend of cultures and cured for at least 2 months while being rotated regularly to insure a perfect cheese. The first cut of a Buttermilk Blue wheel reveals abundant yellowish-green veins that blossom quickly into deep royal blue. This gourmet cheese is creamy with even... MORE INFORMATION
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Cashel Blue was the first Irish blue cheese, named after the Rock of Cashel overlooking the pastures close to the cheese farm of the family Grubb. This great gourmet cheese is wrapped in gold foil. Cashel Blue has a beige rind, which develops a pinkish cast as it matures, and the paste moves from firm to soft texture. At six weeks of age, when the cheese is first available in the shops, the ivory paste is quite crumbly with a tangy flavor. Over the next six weeks the gourmet cheese develops a mu... MORE INFORMATION
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