Over 30 Varieties of Gourmet, Artisanal Cheese
Cork & Bottle sells over 30 varieties of gourmet, artisanal cheese from soft to hard to mild to bold and stinky to rich and creamy and everything in between from Europe and the USA. Come on in to see what's fresh and stay tuned for our newest arrivals. |
Welcome to
Cork & Bottle's
Cheese Corner. |
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| Humboldt Fog. Humboldt Fog is a goat milk cheese made by Cypress Grove Chevre of Arcata, California in Humboldt County. Named for the local ocean fog which rolls in from Humboldt bay, this is a mold ripened cheese. It contains a central line of edible ash and a soft bloomy white rind. For a simple yet elegant dessert or snack: serve with honeycomb, pears, and a crisp white wine! Wine pairing suggestions: Chenin Blanc, Pinot Grigio, Sauvignon Blanc, Sancerre, and sparkling wine. Cork & Bottle's all-time best selling cheese! |
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| Idiazabal Cheese. Idiazabal cheese is a pressed cheese made from unpasteurized milk that usually comes from the latxa breed of sheep in the Basque region of Spain. It has a somewhat smoky flavor, but is usually unsmoked. The cheese is handmade and covered in a hard, dark brown, inedible rind. It is aged for a few months and develops a nutty, buttery flavor, eaten fresh, often with quince jam. If aged longer, it becomes firm, dry and sharp and can be used for grating. If you love Manchego, you must try this cheese! It is nutty and delicious! It can be paired with either white or red wine. For the whites, try with a Spanish Verdelho or Albarino. For the reds, a Spanish Rioja would be lovely. |
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| Robiola. Robiola is an Italian soft-ripened cheese of the Stracchino family, made with varying proportions of cow's, goat's milk and sheep's milk. One theory is that the cheese gets its name from the town of Robbio in the province of Pavia. Luscious and creamy with a little funk, this is one of our favorite Italian cheeses. Pair with Italian whites, such as Vernaccia, Gavi, and Vermentino. |
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| Saint-André Cheese. Saint-André cheese is a high (75%) milk-fat (“triple crème”) cow's milk French cheese with a soft buttery texture in a powdery white bloomy skin of mold, like an intense version of Brie. Extra heavy cream is added to the cheese during manufacture. Pair with sparkling wine. |
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| Reggianito. The vast grazing pastures of Argentina revealed themselves to be ideal for immigrant Italians wishing to produce Parmesan cheeses in the new world. Reggianito translates to little Reggiano, so called because instead of a massive 80 lb. drum, the Reggianito cheese is produced in 15 lb wheels. Reggianito is cured longer than any other South American hard cheese, which enhances its flavor. Reggianito is perfect for cooking or grating over pasta. A delightful alternative to traditional Italian Parmigiano-Reggiano. Wine suggestions? Try a big Italian Supertuscan or Sangiovese based red. |
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| Brillat-Savarin. “Tell me what you eat, and I will tell you what you are.” Brillat-Savarin is a heavenly soft cow's milk cheese named after the 18th century French gourmet and political figure Jean Anthelme Brillat-Savarin who spoke those sage words. Brillat-Savarin is produced all year round, mainly in Normandy. It is a triple cream brie that is luscious, creamy and absolutely decadent. Fat content? You don't want to know. It pairs beautifully with champagne. |
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| Colston Bassett Stilton. Colston Bassett, a rural village in the heart of the English countryside, has become famous to lovers of fine cheese worldwide. Smooth and creamy with distinctive blue veins which become more strongly defined as the cheese matures, Stilton has deep and complex flavors. This cheese is delicious in salads, atop steaks, or on its own with a fine port. |
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| Port Salut. Port Salut is a semi-soft pasteurized cow's milk cheese from Brittany with a distinctive orange crust and a mild flavor. The cheese was originally invented by Trappist monks during the 19th century at the abbey of Notre Dame du Port du Salut in Entrammes. The monks, many of whom had left France to escape persecution during the French revolution of 1789, learned cheese-making skills as a means of survival. Wow! This mild cheese is a crowd pleaser, and can be served with practically anything, even melted on burgers. |
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| Florette. Made in the Southern Rhone of France, this delectable cheese has a brie-like consistency with a mild creamy flavor. A favorite of Cork & Bottle and its customers, this cheese sells out so fast, we can hardly keep it in stock! Pairs well with flinty, mineral laden whites, so try with a Loire Valley Chenin Blanc, a white Bordeaux, or a Riesling from Alsace. |
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