Brush Creek Creamery makes yogurt with pasteurized cows milk and then drains it through a cheesecloth until it is thick. They spice it with fresh garlic, parsley and salt and then shape it in balls and drop it in olive oil with peppercorns, fresh herbs and dried red pepper for garnish. This soft cheese is delicious on pita bread, crackers, or used as a vegetable dip or use the flavored oil on salads.
The Marinated Labneh won first place at the 2016/2017 American Cheese Society awards and wins first place with ABUF customers too!
A common first reaction to eating Meredith Dairy Marinated Feta is, “Oh, this is really good”and then, a few moments later: “Wait, wow. This is incredible.” It is beloved by both connoisseurs and casual snackers alike, the kind of cheese that you want to eat a bunch of, and then a bunch more. It’s easy to understand why this is. Meredith Dairy does everything “from milk to make” right there on their Australian farm, fifty miles west of Melbourne. By the early afternoon, the morning’s milk has already been turned into cheese, and it is then cubed and bathed in premium olive oil alongside sprigs of herbs and spices. This results in a cheese that is both ultra-fresh and super flavorful, with a creamy, garlicky, righteously herbaceous tang.
Serving tips: Serve with roasted vegetables, salads, on crusty bread or with antipasto accompanied with a crisp dry white wine. (from Meredith Dairy)
Made with whole raw cow milk and aged 60 days, this feta has a bold aroma with a firm but delicate texture. The aged feta provides a unique combination of complementary flavors and textures. Dripping in extra virgin olive oil, red wine vinegar, fresh garlic and an assortment of herbs, the perfect and fastest salad dressing for salads or on our french baguette.
Nothing is so (awesomely) all-American as Vermont Cheddar, from postcard-pretty Grafton, Vermont. The Grafton Village Cheese cooperative has been making cheese from neighboring farms since the 19th Century.
Their two-year Cheddar is all about mellow tartness and creamy mouthfeel, with flavors of fresh hay and sweet milk. A friend to apple pie; a cheeseburger essential. Break out a California Merlot, or a Vermont farmstead ale.
Add some heat to your cheese plate with our Habañero Cheddar. This artisan cheese’s natural tang is elevated with a kick of habanero. It’s the perfect choice for heat-loving grilled cheese fans and is fantastic over nachos and burgers.
Made at the ”Farm of rejuvenation” in Northern France, this brie is the best Murray’s has found yet. Mushroomy and fungal, gooey and creamy, you’ll get hints of fresh shucked oysters and a tiny bit of iron.
The Original American Original®. Conceived in a dream (yes, really!) by founder Mary Keehn, this masterpiece paved the way for soft-ripened goat cheese in America. Each handcrafted wheel features a distinctive ribbon of edible vegetable ash. You’ll enjoy buttermilk and fresh cream, complemented with floral notes, herbaceous overtones, and a clean citrus finish. As Humboldt Fog matures, the creamline develops and the flavor intensifies.
Subtly sweet with the tangy brightness of fresh goat cheese.
The distinct and unexpected marriage of lavender and hand-harvested fennel pollen makes Purple Haze® utterly addictive — and unforgettable. Cypress Grove uses the finest ingredients they can get their hands on, and always start with the highest quality milk — the building block for our entire line of cheese.
Maybe it was another one of those farmhouse accidents: a little too much vino, a wheel of cheese rolls of the table into a barrel, two days later somebody finds themselves decanting the first wheel of Cabra al Vino! Literally meaning “goat with wine” this unique, semi-firm pasteurized goat cheese from Spain’s Mediterranean coast is cured for 48 to 72 hours in Doble Pasta red wine. The paste remains nearly pure white and the rind absorbs a lovely violet hue. The paste is sweet and smooth, delicately grapey, with a gentle, pliable texture and mild fruity flavor. Try it with a medium fruity red wine.
Wijngaard gouda is both spectacular and special. This creamy cheese is aged for four months in a cave in the Netherlands. Then, it is seamlessly merged with black peppercorns using a secret process known only to select few Wijngaard artisans.
This versatile cheese has a unique and interesting flavor profile. It is perfect for snacking or as an hors d’oeuvre with beer or wine.
Wijngaars’s Affine cheeses are traditionally matured in their special cheese caves. There are superior cheeses, aged for four months. Affine with Mustard and Dill is a taste sensation of soft and creamy cheese offset by the crunch of the mustard seeds.
This versatile cheese has a unique and interesting flavor profile. It is perfect for snacking or as an hors d’oeuvre with beer or wine.
The creamy texture of Brush Creek’s blue cheese, is like none elsewhere. They dip the newly-made wheels in apple cider daily for 3 days. This 2-3 month-old, raw cow milk cheese has a moist yet semi-firm texture and finishes with a tangy, blue flavor.
This cheese won first place at the 2016 American Cheese Society awards.
Imported Italian DOP cheese. Aged a minimum of 12 months and made with raw cow’s milk, it is a hard, granular cheese, perfect for grating over pasta or shaved into a salad or on a cheese board with a drizzle of our balsamic vinegar.
If you haven’t tried bread cheese, you’re in for a tasty treat! This oven-baked delight, with a browned, cheesy crust on top will instantly be your favorite snack. Pop it in your oven or pan saute until it glistens. Serve it with your favorite dip or enjoy as is!
This Black Truffle Salami (6.5oz) is a favorite among our customers. This unique salami is made using 100% Berkshire Pork meat and 5% Black Truffles that are sourced from Perigord, France. It is dry-cured, fermented, and then aged for three months in a dry room. This is prepared with red wine, Armagnac and spices for an unforgettable taste. Serve with a red or white Burgundy.
What Separates Angel’s Salumi From the Rest?
All meats used for our salumi are certified antibiotic-free, steroid-free, and free of growth hormones. Our game meats are guaranteed to be free range, cage free, or wild. For us to create high-grade products, we start with the finest quality ingredients directly from the source. Our artisanal products are made with the finest natural meats available and enriched with nuances of European and Mediterranean flair. With every taste, you’ll encounter the history of passion and the years of dedicated worldly experience that goes into each product.
