Cheese

Lindley Farms Creamery Mozzarella Cheesecake

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Snow Camp, NC

Locally made, farm fresh, no preservatives or additives

Lindley Farms is a small 100 cow (Holstein and Guernsey) dairy in Snow Camp, North Carolina. The farm has been operational since the early 1940’s, has been passed down from generation to generation and is operated almost entirely by family members.
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New NC Goat Cheeses

Goat

Fresh & Delicious

From Goat Lady Dairy, Randolph County, NC
Chevre Marinated in Olive Oil & Fresh Herbs
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Parmigiano-Reggiano

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The King of Cheeses for over 900 years

Once you've tried the real thing, you'll never be satisfied with that powdery stuff that comes in a round green box. We sell only Parmigiano-Reggiano that we cut from a 10 kilo (22 lbs) quarter wheel.

The name "Parmigiano-Reggiano" is a Protected Designation of Origin...just like "Chianti Classico" or "Rioja Reserva" in wine or "Siurana" on olive oil.
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Sometimes it's Good to Have the Blues

Cabrales

...blue cheese, that is. Don’t be scared! Tangy, salty, pungent blue cheese is not everyone’s taste, I know. But in order to stimulate some blue sales (and turn you on to something mighty tasty), we’ve decided to Feature some of the blues we have in stock, offering samples, recipes, wine pairings...and a 20% discount from the regular sale price.
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Can You Say "Queso"? - Some Cheeses of Spain

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One of our favorite foods from Spain is cheese, or as we say when we order there..."queso" (KAY-so). Since most of Spain is dry and mountainous, most Spanish cheeses are made from the milk of the sheep and goats that can handle the scrubby provender and rugged terrain. The exceptions are in the northern foothills of the Pyrenees, the Atlantic coast ("green Spain") and the Balearic Islands in the Mediterranean. This month, to go with our featured Spanish wines, we have chosen to highlight some of the various styles of cheese to be found in this cheese-loving nation.
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American Cheeses for July

America is a country of immigrants. Our forefathers and mothers brought their food traditions with them. This month we celebrate American cheesmaking with American versions of cheeses from England, France and Italy.

This Month's Cheese Feature -- 3 milks, 3 countries, 3 cheeses

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This month we're featuring three classic cheeses from the milk of three different animals who graze in three different countries in Europe.
 
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Gruyere

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This extra special delicacy from the Gruyere district of Switzerland is well known as the basic ingredient in fondue. But with its delightfully nutty, spicy, full flavor, it is delicious as a table cheese as well. Upon eating Gruyere, one immediately recognizes the taste of whole milk that is used exclusively in making this grand cheese. We say it is grand because a whole wheel of Gruyere weighs about 80 pounds. In fact, it takes over 100 gallons of milk to make a single wheel of Gruyere!
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