For Culture Magazine's Entertaining Issue Cheese Plate, Culture's team takes flavor inspiration from the cocktail parties of the late 50s and early 60s, but with better cheese. To recreate the “Atomic, Aged” spread: Pair El Trigal 12-month Manchego with Ritz crackers and chili and salt-dried pineapple rings; Sartori Bellavitano Rum Runner with Grilled Spam and Bonne Maman cherry preserves; Point Reyes Original Blue with gin-marinated olives; and Ski Queen Gjetost with Beyond Meatballs and rye bread.
We are thrilled to partner with Culture to bring you this incredible collection of cheeses, each cut to order by our ACS Certified Cheesemongers the day of your shipment. (With the exception of the Ski Queen Gjetost, which comes individually wrapped from the cheesemaker).
El Trigal Manchego (8 ounces) - True Manchego cheese can be made only from the milk of the Manchega sheep that graze in the region of La Mancha. This incredible example of the classic Spanish cheese from El Trigal, has won many awards for it's rich flavor. The Corcuera family makes this cheese using traditional methods that have been passed down in the family for generations.
Rum Runner Bellavitano (8 ounces) - This excellent and decadent cheese takes the very popular BellaVitano cheese which is similar to a young parmesan, and enhances the flavor by soaking it in Wisconsin made Heath rum. The sweet and boozy flavor is the perfect compliment for this cheese, making a balanced and elegant flavor combination. A fantastic cheese for a dinner party or cheese board.
Point Reyes Original Blue (8 ounces) - Point Reyes Farmstead Original Blue is a beautiful, aged, blue farmstead cheese made from raw cow's milk. The paste is chalky white and the blue-grey veins give an appearance of marble. The cheese is dense and soft, moist and creamy. The flavor is slightly tangy and not too sharp; the cheese will not be overwhelming to the inexperienced; when Roquefort or Stilton are too strong, try the Original Blue.
Ski Queen Gjetost (8.8 ounces) - Gjetost (pronounced YAY-toast) is a traditional Norwegian cheese, most commonly eaten for breakfast. This extremely unique cheese has quite a presence. Gjetost is made from the cow's milk, goat's milk, and whey, and heated very slowly until the water evaporates and the milk sugar caramelizes. The result is a reddish-brown cheese with a soft, fudgy texture and a very sweet caramel flavor.