Each cheese featured on this board has been carefully selected to work in harmony with the others.
Bayley Hazen Blue: this raw cow's milk cheese has a dense and luscious texture comparable to fudge. But don't expect a whole load of sweetness here: traveling this road will be a nutty, tangy, spicy affair, over firm yet creamy paste potholed blue with notes of licorice.
Blue di Bufala:a unique blue-veined cheese made from Buffalo milk, this is dense and full-flavored, with all the silkiness and buttery textures that high butterfat buffalo milk imparts, but also a bold, unrepentant blue taste. This semi-firm aged blue is perfect for a cheese platter. Pair with Muscato or Shiraz.
Fourme au Moelleux is a fabulous French blue cheese injected Vouvray, a sweet white wine from the Loire Valley. Made with Fourme D'Ambert, a cow's milk blue cheese, this creamy, dense cheese is perfectly offset by the sweet wine. Complex and delicious, this is a very special cheese made by one of the best cheesemonger in the world, Rodolphe Le Meunier.
Substitution Note: if a cheese is out of stock we will substitute for something similar or equally delicious!
Usually ships within 1 business days.
Product is perishable and must ship via Overnight service.