Cheese The Day! New selections arrive at the co-op

All you adventurous curd nerds, keep your eyes (noses!) on the lookout for some new offerings that will be making a limited-time-only appearance in the Cheese Case. We’re just getting in a few wheels of each, so once they’re gone, they’re gone.

From the multi-award winning Blakesville Creamery in Port Washington, (ironic, no?) Wisconsin come two sheep’s milk beauties:

Mariana, a natural rind Tomme style with a milky, citrusy interior, and barnyard-y notes on the rind.

Piedras, a washed rind, with a smooth creamy paste and notes of fermented fruit and cured meats.

And then two from the famed importer, Forever Cheese (probably best known for Drunken Goat):

Casatica di Bufala: a delicate white mold cheese from Italy, made from Buffalo milk, often called “The Cloud Cheese,” and noted to be dangerously spreadable! It's creamy, sweet, slightly earthy with notes of custard.

Leonora: a soft ripened goat cheese with a fluffy center, oozy cream line and a bright, tangy freshness.

And last, but not least, from the wonderful “Adopt an Alp Program,” comes: Musenalp, a raw cow’s milk, Alpine cheese traditionally made high in the Swiss mountains only during the summer, using copper kettles over wood fires. Aged between 11 and 14 months, this semi-hard cheese is rich and creamy, mildly grassy and floral with a nutty finish. It's is a scrumptious way to support the dwindling art of traditional Alpine cheese making!

But most exciting of all, March sees the return of fresh, local goat chèvre from Mystery Bay Farm. Nothing says Spring more than fresh, farmstead goat cheese. Creamy, tangy, spreadable, dipable, mixable! The goat moms have just had their first babies, so it won't be too long!