The Surbridge Cheese & Chocolate Cheese Guide

Key: (C) Cow’s Milk / (G) Goat’s Milk / (S) Sheep’s Milk

Great Hill Blue, Marion, MA (C) Located on the shores of Buzzard’s Bay, Great Hill Dairy is known for its outstanding herd of Guernsey cows as well as its prize winning Acacia and Orchid collections. Great Hill Blue is an internally ripened variety made with raw, unhomogenized milk resulting in a full flavored, smooth tasting gourmet quality blue cheese. Sold in pre-wrapped wedges.

Smith’s Country Cheeses, Wichendon, MA (C) This is our go to source for an array of Farmstead Cheddars, Goudas and Havarti Cheeses. Best sellers include Sharp Cheddar, Havarti with Dill, Smoked Gouda, and Gouda with Sundried Tomatoes & Basil. The wrappers are a bit plain but these are delicious local cheeses and some of our best values. Pre-Wrapped pieces plus store cut.

Nettle Meadow Kunik, Thurman, NY (G & C)
Kunik is Nettle Meadow’s triple crème wheel made from goat’s milk and Jersey cow cream. Sold by the small wheel. The blend makes Kunik far richer and more flavorful than a brie-type cheese yet more subtle and sumptuous than similarly ripened goat cheeses. It has a white rind and a tangy buttery flavor.

Thistle Hill Farm Tarentaise, North Pomfret, VT (C) An aged alpine raw milk cheese handmade from the certified organic milk of grass-fed Jersey cows. Cut in store. Made in the tradition of the Tarentaise Valley in the Savoie region of the French Alps. Tarentaise cheese is made with a copper vat using traditional methods reserved for the finest cheeses in the world. This unique cheese is smooth textured, subtly nut-flavored and naturally rinded. It is ideal both for the table and for melting. A staff favorite.

Long Clawson Stilton White w/Cranberry, England (C) This is a fresh white version of Stilton completely different from the famous blue cheese. Cut in store. A pale creamy base cheese with obvious pieces of dried cranberries which have a rich, sweet, fruity flavor.

Long Clawson Stilton White w/ Ginger & Mango, England (C) Cut in store. A mild white Stilton cheese with refreshing mango and spicy ginger. The mango leads this cheese in a sweet direction.

Ford Farm Cotswold, England (C) Cotswold is the traditional name of this tasty cheese named after a picturesque area of English countryside. We label it Double Gloucester with Chives and Onions. Double Gloucester is an orange cheddar traditionally made using the cream from the overnight milking added to the following morning’s milk. Cut in store. It tastes like it sounds and is a very popular favorite at our shop.

Brie Nangis, France (C) We are told that production of this well-known cheese disappeared during World War II and was revived by Robert Rouzaire in 1980 using the original recipe. Cut in store. Brie Nangis is a soft-ripened cheese with a white mold rind with a soft and creamy interior. It is beautifully buttery with aromas and flavors hinting of fresh mushrooms. This mild and very smooth cheese has crowd appeal.

St. André, France (C) A triple creme with 70% butter fat made in Coutances in the Normandy region in Northwest France. Sold in boxed wheels. Soft-ripened, the downy white outer layer offers a complex counterpoint to the wildly rich and silky center. As dense as pure butter with a tongue-pleasing salty tang derived from the ocean air of the Normandy coast.

Port Salut Entier, France (C) This is a hugely popular semi-soft cheese created by the monks at Notre Dame du Port-du-Salut in the northwest of France. Port Salut has an orange-colored washed rind and is sold in pre-cut wedges. The paste is soft, and springy with a hint of smoky, nuttiness. The taste is smooth with a mild, lightly acidic edge.

P’Tit Basque, France (S) An outstanding Sheep’s milk cheese of Basque origin made on the French side. 100% pure ewe’s milk & aged 70+ days. It comes in small wheels of 2+ lbs. that we cut into quarters. A distinctive aroma of sheep’s milk & a smooth, sweet flavor w/ a nutty finish & a unique creaminess for a semi-hard cheese.

Murcia al Vino, Spain (G) Made in the region of Murcia. Cut in store. This goat cheese is aged for a minimum of 45 days. It is then bathed in red wine which makes the rind smooth and gives it a reddish and purple color. Smooth goat cheese flavors with a firmer texture than local crumbly versions so perfect for slicing.

Iberico, Spain (C,G & S) Made with cow’s milk, goat’s milk and sheep’s milk, Iberico is similar in shape, size and texture to a young Manchego. Cut in store. The mixture of milks creates an interesting balance of creaminess from the cow’s milk, richness and nuttiness from the sheep’s milk and a hint of tangy and piquant flavor from the goat’s milk.

Idiazabal, Spain (S) One of Spain’s first cheeses still produced by the same family in Navarra. An unpasteurized smoked sheep’s milk cheese which is aged in 6 months. Cut in store. Idiazabal gets it’s distinctive flavor from being smoked over hawthorne and cherry wood. Full flavored with a pronounced finish due to the raw milk. The smoke component is well balanced in each bite and the texture is smooth.

Artesano Manchego, Spain (S) Not all versions of this popular cheese are the same and most are pasteurized. We buy only the finest raw milk Manchego. It is aged for 8 months which in when Manchego has it’s best firm texture without getting too hard. Cut in store. The flavors from the raw milk makes this one of the bolder flavored Manchegos with a hint of creaminess and a lasting finish.