Rauchkäse is a German semi-soft smoked cow's milk cheese that was originally crafted by Trappist Monks in the Abbey of Rotthalmunster. Still produced in accordance with the monks' old traditions, the cheese is cold smoked over beech wood which gives it a rich, creamy texture and special, smoky flavor. The yellow cheese has small holes and a dark orange natural rind. Rauchkäse is an ideal cheese for sandwiches, grilling, and would add a special smokey flavor to your raclette. Dry white wine or a soft red wine both make incredible pairings!
Papillon Roquefort ~3.5oz
This Roquefort is characterized initially by its white paste and the generous streaks of intense blue in its broad and numerous cavities. Its rich and flexible texture develops a delicious fondant accompanied by a typical balanced and long-lasting taste. This world-famous Roquefort is a noble, all-natural ewe's milk blue cheese from the Auvergne region of France. Aged for over 4 months in the natural Combalou Caves. The taste of a good Roquefort is balanced and fairly salty, with a big personality. It is great for melting!
Made from fresh whole cow's milk, the cheese is enclosed by a firm yellow rind and boasts a pale to straw yellow paste, embellished with scattered round holes. Soft and milky, the flavor is intense and nutty. Enjoy on an antipasto platter with thinly sliced ham for a regional tasting tour of Italy's mountain regions.