What I call a "Pub Cheese" is one
that has something in it, like mustard seeds, garlic, onions, etc.
These would tend to go better with beer than wine. I have them with wine
anyway, since I am
not a beer fan. This is just my interpretation of what is a pub cheese and
not necessarily a
standard definition. I have found that my customers tend to really enjoy
the pub cheeses,
they are very different and have distinctive flavors. Click on the banner below
to order any
of these fantastic cheeses.
Austrian Pumpkin Seed Cheese
Die Kaesmacher cheese is produced in the untouched nature of the Waldviertel
Lower Austria. This region is well known for its high alpine areas,
deep meadows, and
Die Kaesmacher is well known in Austria for its wide selection of cheeses
traditional recipes. One of their more unique offerings is a semi-hard cow’s
cheese with chopped pumpkin seeds. The chopped pumpkin seeds give this
cheese an intriguing texture. The tangy flavor lends itself well to its
smooth, almost buttery
finish. This is not such a traditional pub cheese, but I
it fits in this category best.
I love to take it out on Halloween and at
parties for Little League.
It is good anytime and works well in sandwiches.
Chimay Trappiste with Beer
Just north of the French border lies Chimay, a town in the Belgian forest of
Mont du Secours.
In 1850, Trappist monks built a Cistercian Abbey there as a
place to study, pray and work.
In 1862, the monks added a dairy and a brewery to
the Abbey to help generate funds for their
livelihood. Soon thereafter, they
started making cheese from milk produced at the dairy that
became quite popular
at the local marketplace. Our Chimay cheese is a variation of their original
recipe, but is even more special, as the rind is washed with their already
beer rather than ordinary spring water. This new variety developed
an incomparable flavor
that delighted the nose as well as the palate. The cheese
is semi-soft and has a nutty,
well-finished flavor with just a hint of hops and
malt. While its aroma is quite strong, the
taste of the cheese itself is
somewhat mild but not at all bland. This cheese is made with
scalded cow milk. This is a very good Super Bowl cheese since it is
redolent of strong beer
The Panquehue (pan-KAY-way) region is a fertile plain
in the Aconcagua valley that is full of
local aromas and flavors. This is where Panquehue, one of Chile's finest cheeses, is born.
Although it is reminiscent of Tilsit, Panquehue has a character all its own. Available plain or
mild red pepper or chives, this cheese is a must-have for the cheese fanatic.
like this one with eggs, either scrambled or in an omelet. Our friend, the
Rick, likes it on his pastrami sandwich.
About 100 years ago, a farmer’s wife who lived in North Zealand (one of
romantic islands -- a trysting place for lovers) became
interested in the art of cheese
making. She traveled through Europe to learn the
secrets of this craft. Upon her return,
she began to experiment with her newly
acquired techniques. She named her finest creation
after her farm, "Havarthi".
Today’s Cream Havarti is a direct descendant. It has an ivory interior
with a myriad of tiny holes and is mild, creamy and mellow. This comes in garlic
and herb, dill, jalapeno, caraway and chive. These make
outstanding grilled cheese sandwiches
and cut in chunks to go with a frosty
beer, they are perfect.
The nice thing about Havarti is that almost everybody likes it. From picky
kids to grandma,
serve it to anyone.
Cotswold, also known as "Pub Cheese," is the name given to this hearty cheese
Double Gloucester with flavorful bits of chive and onion. A harmonious blend of
cheese and powerful vegetables. In England, it is a notoriously
popular pub cheese that is
commonly served with hard-crusted bread and a strong, dark ale. Wonderful melted
on grilled chicken or chops, and atop burgers. This is the standard bearer for
of cheeses. It is always a hit at cheese tastings and sports gatherings.
English Cheddar with Caramelized
From the historic Wensleydale Creamery in England. Creamy, buttery cheddar is
blended with tangy, caramelized onions to produce a new English
favorite. As versatile as it is
addictive, this new cheddar can liven up
everything from simple sandwiches to hot dogs and
grilled portabellas. It just gets eaten with crackers or alone at our house
we get a chance
to cook with it.
This is a classic English cheese with a twist. Butler’s Lancashire is a creamy
textured cheese with a mild flavor, made by hand using traditional
methods then matured
by hand for 2-3 months. Peppadews are the first truly new
and unique fruit to be launched
since the kiwi in the
1970's. These sweet piquant peppers come from South Africa's northern
of old and new complements each other perfectly. With a generous
peppadews throughout the cheese, the result is a creamy textured
cheese with a
Wonderful as a snack, on sandwiches, and for melting.
It seems a year can't go by without the British creating a wild new cheese.
Royal Revenge is a
layered cheese combining smooth and supple Sage Derby with
brash and flavorful Shropshire
Blue. A cheese that is green and orange had
better be good, and believe us, this one is going to
become quite popular
indeed. The two cheeses combine to offer a strong visual statement and a
pleasing flavor. Be the first in town to serve some up - it will be the hit of
your next party.
I had to add a
picture of this one because you have to see this. A great conversation
starter at any
party. I would
not cook with this one.
Royal Windsor is a British creation, combining three
wonderful flavors into one of the most
visually striking cheeses the world has
ever seen. The base cheese is cheddar, which is
marbled with bright red, fruity
Elderberry wine. Inside is a layer of veiny Blue Stilton,
offering its tangy,
distinctive flavor. The taste combination is extraordinary and the presentation
will certainly draw many oohs and aahs at your next party.
This one is layered similarly to Royal Revenge.
Mass-production of this product has led to the
deterioration of the quality of most Sage Derbies.
iGourmet's Sage Derby is still the real thing. The coloring is done using
Sage Derbies, but this dairy mixes actual chopped sage leaves into the cheese
curd rather than
mixing sage powder into the milk like most companies do. This results in
fresher sage flavor,
and it is this flavor that lends Sage Derby its charm. This
is a very
mild cheese and goes well
in a turkey sandwich.
If imitation is the sincerest form of flattery, then
English Cheddar has been extremely
complemented by every dairy-producing country
in the world. This particular luscious, tangy,
authentic English Cheddar has an
additional allure. It blends sweet Farmhouse Cheddar with
a whisper of extra
fine single malt Scotch Whisky, giving the cheese a slight smoky bite. The
flavors work together so well, you'll wonder why all Cheddars don't come this
Encased in a protective and attractive black wax, this item makes a very
to the cheese board. Pair this with a
malt scotch for a memorable gift.
Made from the finest fresh milk, cream, herbs and spices, Boursin Spiced Gournay
100% natural and Kosher certified. Boursin's rich, full flavor and
creamy, smooth texture are
perfect for snacking, baking and broiling. This
beautifully packaged product is also ideal for
gift baskets. Gourmet chefs from
around the world use Boursin as a pivotal ingredient in
dishes that range from
appetizers to entrees. This comes in peppercorn and garlic and
flavors. This is nice
mixed on top of
a chicken salad or spread on a bagel.
Known in Auvergne for at least 1,200 years, Gaperon comes from the word “gap” or
Gape” meaning “buttermilk” in the local dialect. This soft cow’s milk cheese was
from the liquid that was left in the butter churn (buttermilk) and mixed
with fresh milk. Today
it is usually made with partially skimmed milk and
inoculated with penicillium candidium to
create a white mold on the rind and
allow it to ripen from the outside in. Garlic is plentiful in
Auvergne hence the
generous addition of garlic. Cracked black pepper is also liberally mixed
into Gaperon. This cheese has an almost Brie-like texture and can be eaten at any
ripening, it is all a matter of taste. Gaperon is a tender, tangy treat
that can stand up to beer
and even vodka. This is one of my all time favorites,
garlic cheeses sometimes taste a little
strange, but this one is outstanding.
Spread some on top of your garlic bread and you will
be in for a real treat.
From our friends at Klaver Kaas come these three wonderful flavored all natural
cheeses. Klaver Kaas has their own herd of cow's, which they milk daily to
scrumptious cheeses. Using Holland's most famous export as the base, the skilled
Klaver Kaas have created two Italian inflected cheeses with deep, satisfying
Try the Italian Spices or the pesto. Grate the pesto over risotto or a
steaming bowl of
Rouveen's Walnut Gouda turns plain old boring Gouda into something fantastic and
A cheese you will crave endlessly, Walnut Gouda is everything you expect it to
be and more.
Subtle yet flavorful, the walnut adds a sensual warmth to the basic
Gouda cheese, whose
texture is not gummy like many Goudas on the market. A truly
surprising cheese, we
recommend serving Walnut Gouda at your next party or get
together. This selection goes
nicely with port.
Kadurim Fresh Goat's Milk Cheese
Hailing from Israel, Kadurim is a tantalizing assortment of fresh goat's
cheeses. Starting with
pure fresh goat cheese, the cheesemasters at Barkanit hand-form the cheese into
and coat them with some of the finest flavors of the Mediterranean. The flavors
Herbs de Provence, sesame, cracked black pepper, raspberry and sundried tomato.
Kosher assortment is great for entertaining or just for snacking. If you are in
the mood for
a wonderful bite-sized goat cheese bursting with flavor, look no further than
This is so unique and easy that it is a must for discriminating entertaining.
Chili Pepper Pecorino
Pecorino is the generic name for Italian sheep's milk cheeses. This special
dotted with red peperoncino flakes that give it a moderate
spiciness that tickles the back of
your throat without setting your mouth on
fire. The peperoncino is an Italian red chili pepper that is
shaped like a
finger and about as hot as a jalapeno. Aged for over three months, the cheese
has a firm texture that makes it a good candidate for slicing or grating. People
who like spicy
cheeses like PepperJack might find our Chili Pepper Pecorino to
be a sophisticated alternative.
It nicely blends the herbaceous flavor of
sheep's milk with the spice of Italian chili peppers.
I like this grated on a
bowl of chili.
Pepato is a Pecorino (Italian sheep's milk) cheese studded with whole black
A Sicilian specialty, the official name of this cheese is actually Pecorino
This cheese has survived over the centuries despite long periods of drought that
difficult to find sufficient grazing pastures, forcing the people of Sicily to
the production of wheat and dairy.
An aged, hard pecorino combined with whole black peppercorns, Pepato is matured
perfection. Like many of the world's classic cheeses, Pepato originated as a
of the peasant's diet. Today, it is enjoyed by all people - rich and poor.
This is just spicy
enough to please those that like something a little different.
Rutulin - Select Cut
This little-known cheese from the hills of Cuneo in the Piedmont is one of only
pure goat's milk cheeses to come from Italy. It is made today using the same
techniques that were used in bygone eras. A very soft, fresh cheese, Rutulin
best French chevres we have enjoyed. In fact, our first note was how uncommon it
to find a cheese like this in the States. Each log of Rutulin is coated with
seeds or fresh (not dried) wild herbs and aged in natural wine cellars, adding
essence of the cheese. Rutulin is a very special product, one that has been made
centuries and whose recipe has not changed over the years. I gave this
cheese as a gift
to the goat cheese lovers on my list and they are still raving about it.
In Poland, the town of Suwalski is where small-scale production of cheese takes
to Poland’s mild summers that are often accompanied by frequent
showers, the green pastures
retain their healthy glow. Vegetable Suwalski with
Paprika is one of the most popular cheeses
of this fresh crop. A smooth, creamy
cow’s milk cheese, it is packed with assorted vegetables
and loaded with flavor.
The whole brick is then coated with fine ground paprika, encasing the
adding a little extra bite to an already savory and flavorful cheese. When you
you will most certainly be surprised that such a masterful cheese
originates from Poland, a
country not well known for its gourmet cheeses. This
is a good melting cheese and it is affordable.
This is a "spreadable" cheddar. It's unique blend of Fiscalini's world acclaimed
Cheddar, with feathery horseradish and sour cream formulates this tasty treat.
is great for snacking with crackers or raw vegetables, as a dip or sandwich
spread, or paired
with prime rib or baked potatoes. Many cooking applications abound such as
It is packaged in 8 ounce containers with a whimsical label. This just has to
tasted to be
believed. I have to order it sparingly, because it gets eaten all at once.
Also known as "Japanese Horseradish," real Wasabi paste is
made from the rhizome of the
wasabi plant. Rather than using cheap substitutes, Westfield Farm's Wasabi Goat
100 percent pure Wasabi and a touch of chives. It is a hot and handsome taste
clears the palate.
Christian Cheese, founded by George and LaWanna Christian, is located in
Oklahoma. Kingfisher is locally referred to as the "Buckle of the Wheat Belt."
LaWanna make their cheese from grade A milk produced on their very own dairy
A true small-scale producer, Christian Cheese produces about 50 pounds of cheese
Featured on the television show Food Finds, which airs on the Food
Cheese has acquired some recent notoriety. Their Cowboy Cheddar is a special
incorporates 10 different spices in one tasty cheese from the
Black Mountain is a new creation from the makers of Tintern and Red Dragon. A
of garlic, herbs and wine blended with their creamy cheddar makes this a potent,
cheese. Try melted on baked potatoes, stuffed in chicken or on its own with
and washed down with a pint of ale.
The Welsh are continuing to create new and exciting cheeses, showing the world
there is more to them than the simply delicious Caerphilly. Harlech is a zesty,
cheese named after Harlech Castle in Northern Wales.
Harlech is a mature cheddar blended with horseradish and parsley. This
is perfect as a table cheese to add a contrast to any cheese course , paired
with a beer
or a Rioja, and adds a new piquancy to cheese based dishes.
This is one of my
favorites, we have Harlech around the house regularly. Great on crackers,
a burger or a sandwich.
By World War II, cheese production in Wales had nearly ceased; run out of
by large cheese making factories in England. Fortunately for us, there has been
of old ways by a new generation of cheese makers. They have saved Caerphilly
(the only traditional Welsh cheese still made) from the factory-made processed
it had become in England to its original farmhouse character. Now they are
fine cheeses such as Red Dragon, also known as Y-Fenni. This smooth, firm tasty
is made with Welsh brown ale and mustard seeds. Red Dragon is a buttery and
with plenty of bite, but is not too hot. Not only do the mustard seeds give Red
marvelous flavor, but also its texture. The brown ale makes the cheese moist and
Red Dragon is aged for 3 months, made from cow’s milk and is vegetarian. Along
Harlech, this is also a staple at our house. Every year we have to send
some to our
friends in Montana.
The Cistercian abbey of Tintern is one of the greatest monastic ruins of Wales.
1131, it was the second Cistercian abbey in all of Great Britain, and the first
This blended Welsh cheese is named after the Tintern Abbey. With loads of chives
shallots mixed throughout its cheddary body, it makes a great pub cheese,
appreciated when served with your favorite beer or ale. Its exterior is
protected by a
generous coating of bright green wax, which serves to highlight the green flecks
inside the cheese and completes an outstanding presentation. Tintern completes
of Welsh cheeses that we keep along with Red Dragon and Harlech. They are
great for a quick snack.
The year 2001 saw the launch of 'Snowdonia Cheese Company'
- wholesome fresh
milk - ripened, pitched, cheddared and pressed – into the finest cheese – in a
class creamery, in the Vale of Clwyd. This area is home to heavy rock, lush
and neighbored by rolling vales and landscapes. Green Thunder is produced from
areas rich cow's milk.
Green Thunder is a mature cheddar with the addition of garlic and fresh garden
Wonderful as a simple lunch with a crusty baguette and a flavorsome addition
This is the newest of the Welsh "pub cheeses" and I haven't
had the pleasure of trying
this one yet-I can't wait.