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Cheesy Chat with Pastoral

  • ON THE 10TH DAY OF CHEESEMAS MY CHEESEMONGER GAVE TO ME, A WEDGE OF HERBAL FLEUR DU MAQUIS

    day 10 Fleur du MaquisAlso known as "Brin D'Amour", the exterior of this tangy sheep milk cheese is coated with a rosemary, thyme, coriander seed, juniper berries, and sometimes tiny whole chili peppers, all packing a powerful punch!

    Stop by any one of our three retail locations in the city of Chicago, and you could be the random winner of 1/3 lb. of this amazing cheese!

  • ON THE 9TH DAY OF CHEESEMAS MY CHEESE MONGER GAVE TO ME A FARM-STYLE GOUDA FROM SAXON CREAMERY.

    day 9 Big Ed'sThis delicious farm-style young gouda is a trifecta of buttery, melty, cheesy joy! Pair it with dark beer or melt it into one of the best grilled cheeses ever.

    Stop by any one of our three retail locations in the city of Chicago, and you could be...

  • Sweet Blue Dreams for the 8th Day of Cheesemas

    day 8 Blue D'AuvergneOn the 8th day of Cheesemas, my cheesemonger gave to me - a french blue, piquant and dreamy.

    A true French classic, made with the same blue mold used to make the famous French Roquefort, Bleu d’Auvergne is a more buttery, mildly spicy cow’s milk blue. The soft, creamy paste is subtly salty with sweet, grassy notes.

    Stop by any one of our three retail locations in the city of Chicago, and you could be the random winner of 1/3 lb. of this amazing cheese!

  • Ho Ho Ho - Pimento! The 7th Day of Cheese!

    day 7 PimentoOn the 7th Day of Cheesemas, my cheesemonger gave to me - Pimento cheese so sharp and garlicky!

    Our housemade pimento cheese is the crowd-pleasing, cheese spread dreams are made of - featuring Widmer's Cheese Cellars 1 Year Cheddar and Grafton Aged Cheddar from Vermont. The two cheeses are blended with mayo, peppers, garlic and spices for a delightful snack that can't be beat. Top crackers with the flavorful Southern spread, or build the perfect sandwich with salami, tomatoes, pickles and Pimento, of course!

    Stop by any one of our three retail locations in the city of Chicago, and you could be the random winner of 1/3 lb. of this amazing cheese!

  • Celebrate the 6th Day of Cheesemas with this Salty, Spanish Delight!

    day 6 Mahon CuradoOn the 6th day of Cheesemas, my cheesemonger gave to me - a firm washed-rind so robust and salty!

    This cheese has a natural rind and has been washed in its youth with a salt water brine. Made with raw cow milk, the flavor profile is robust, salty and stinky with a lingering taste of salty bacon. Each bite is a little reminder of the cheese's origin, the rocky Mediterranean island of Menorca. The pastures are constantly brushed by sea winds and the high humidity of the area coupled with heavy rainfall give the cheese high acidity and natural saltiness. The salinity of Mahon Curado pairs brilliantly with sweet, nutty Jamon Iberico and sharp, tangy mustards.

    Stop by any one of our three retail locations in the city of Chicago, and you could be the random winner of 1/3 lb. of this amazing cheese!

  • Shhhh...The 5th Day of Cheesemas is a Secret!

    day 5 Secret de CompostelleOn the 5th Day of Cheesemas my cheesemonger gave to me - a firm, basque style cheese!

    Similar to Pastoral crowd-pleasing favorite, Ossau-Iraty, Secret de Compostelle is a firm Basque-style tomme made in the Pyrenees region of France from Spanish sheep milk. The sheep milk imparts a rich, toothsome paste with notes of hazelnut, grass and sweet cream. Its mild and pleasant texture makes an ideal addition to a holiday cheese plate, as it pairs well with condiments and accoutrements both sweet and savory. Try it with tart berry jams and spreads, or melted into quiche or tart!

    Stop by any one of our three retail locations in the city of Chicago, and you could be the random winner of 1/3 lb. of this amazing cheese!

  • Festive and Fruity Cheddar for the 4th Day of Cheesemas!

    day 4 Prairie BreezeOn the 4th Day of Cheesemas my cheesemonger gave to me a fruity cheddar known as Prairie Breeze!

    Milton Creamery was established in 2006 as a partnership between Amish dairy farmers and the Musser Family. The Musser Family in Milton, IA uses milk from local Amish dairy farmers to create some of the most consistently delicious and award-winning cheeses today.

    The Musser family has trusted the cheesemaking to their son Galen, who has been in charge of cheese production since he was 16 years old - winning his first award at 17! The Pastoral favorite, Prairie Breeze not only secured Galen his first U.S. Cheese Championship award, but continues to be an award winning cheese to this day, with its crystalline texture and flaky shards of flavor.

    Stop by any one of our three retail locations in the city of Chicago, and you could be the random winner of 1/3 lb. of this amazing cheese!

  • Yule Love this Log of French Goat Cheese for the 3rd Day of Cheesemas

    day 3 BucheronOn the 3rd Day of Cheesemas my cheesemonger gave to me - a ripened log of classic French cheese!

    “Buche” means log in French and is the root word for the name of this large, log-shaped French goat cheese. Each slice provides a window into the ripening process for this classic, soft-ripened cheese. In the center, the crumbly, chalky interior tastes bright and lemony. As the log ages, the gooey interfacing below the bloomy, edible rind, provides a creamy contrast. Lovely with fresh fruit, spread on crackers or a baguette, or simply on its own, Pair it with sparkling pinks like FRV100 from Jean Paul Brun for a holiday pairing that can't be beat.

    Stop by any one of our three retail locations in the city of Chicago, and you could be the random winner of 1/3 lb. of this amazing cheese!

  • A Snowy, Bloomy Rind for the 2nd Day of Cheesemas

    day 2 Brillat SavarinOn the 2nd Day of Cheesemas my Cheesemonger gave to me - a triple creme from the land of brie!

    Created by Henri Androuet in the 1930S, Brillat-Savarin is a rich and silky triple crème cheese named after 19th century gastronome and epicure, Jean Anthelme Brillat-Savarin.

    Brillat-Savarin is a classic triple crème produced in the Ile de France region by 3 generations of cheesemakers at Fromagerie Rouzaire. Putting the quality and heritage of their product first, the milk is sourced daily from 25 farmers of the Seine and Marne region. After aging the cheese for 4-6 weeks it develops a fluffy, bloomy rind along with a complex taste of butter, salt and cream with a hint of mushroom and hazelnuts.

    Triple crème cheeses are known for their lusciousness, due to their minimum 75% fat content. To achieve this, the cheese is made with heavy cream added to the whole milk during production. Traditionally seen as a dessert cheese, Brillat –Savarin pairs well with pale ales and light fruity white wines like Riesling or Champagne, making it perfect for holiday celebrations.

    Stop by any one of our three retail locations in the city of Chicago, and you could be the random winner of 1/3 lb. of this amazing cheese!

  • Merry Cheesemas - We're Wishing You Gratings of Comte & Joy!

    This time of year, there's nothing we love more than celebrating our home, our family and friends and our wonderful cheese-loving customers! If you dream of melting Raclette over your Yule Log, you're going to LOVE Cheesemas. Cheesemas is a magical (and delectable) celebration of the bounty of beautiful artisan cheeses we've been inspired by this year, and it brings us great joy to share that bounty with you.

    For the next 12 days leading up to December 25th, we will be presenting you with our twelve favorite cheeses for the holidays, as well as gifting them in stores. Each day from December 13th - December 24th, we will give away one piece of cheese to a randomly selected, lucky customer in each of our retail stores.

    day 1 Marinated FetaOn the 1st Day of Cheesemas my cheesemonger gave to me - Goat Cheese Feta from Missouri!

    Baetje Farms is situated in the oldest town in Missouri in Sainte Genevieve County, amidst a land rich in agricultural diversity.

    Steve Baetje prides himself on the great care he takes of his goat herd. The animals are free to do whatever they’d like over acres of land including drinking from an endless supply of natural spring water. During kidding season, all the fresh milk produced is used for fresh goat cheeses and well as beautifully aged ones.

    Baetje Farms Marinated Feta is made from their aged goat cheese feta—salty and firm. Then it’s cut into cubes and marinated in extra virgin olive oil imported from Greece.
    Crumbled and tossed into salad or pasta, marinated feta adds an salty kick. Better yet, try it on it’s own on some crusty bread with a few olives and charcuterie to savor the lusciousness of the olive oil.

    Stop by any one of our three retail locations in the city of Chicago, and you could be the random winner of 1/3 lb. of this amazing cheese!

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