CHEESES OF THE WEEK | 10/11-10/17!
An authentic, natural product, Swiss Raclette cheese is still manufactured in accordance with the original recipe. Produced from creamy cow's milk, Raclette incomparable flavor is due to the rich flora of the lush, Swiss countryside. A full-bodied savory cheese, Raclette is usually eaten hot, but can also be enjoyed in cold slices; whatever your style, this cheese makes for a wonderfully authentic family meal or dinner with friends.
As you can probably guess, butterkäse comes from Germany, and means "butter cheese." Most Americans would pronounce it "butter case," but it's pronounced more like "booter-keh-zuh."Butterkäse is traditionally made near the Swiss border in Germany as well as in Austria, where it is equally beloved for its creamy texture and buttery taste.
Sifor Pistachio Pecorino
The pistachio is one of the most important foods in Sicily. Naturally, the Sicilian people would combine it with their favorite cheese! Primo Sicilian Pecorino with
Pistachio is a semi-soft sheep's milk cheese made with the best pistachios in the region. This nutty Sicilian Pecorino Cheese is aged for 30 days to achieve the best possible taste. It is delicious accompanied by red wine, brown ales, and honey or red onion jams.