Hoja Santa was created by cheese maker Paula Lambert, owner of the Mozzarella Company in Dallas, Texas. Paula was careful to create a cheese that reflects its origins, and each of these young goat's milk rounds is wrapped in a velvety, heart-shaped leaf from the local (and eponymous) Hoja Santa plant. The Hoja Santa leaf imparts subtle tones of sassafras to this soft, fresh, young chevre. Here in the Artisanal Cheese Caves, we dry the wet Hoja Santas, flip them daily, and wait until a few spots of perfectly edible mold grow on the rind. This guarantees that the leaf has lost its chewiness and infused the white paste with a light grassy note. Pair Hoja Santa with Sauvignon Blanc or Saison Dupont.
Toma Maccagno - 7.5 ounce wedge
Toma Maccagno is a cow's milk mountain cheese from the Valle Cervo in Biella, Italy and was the favorite of the queen of Savoy. This toothsome toma is made in the alpine pastures from the whole milk of the rare Pezzata Rossa d'Oropa cow during the summer months and in the valley itself in the fall. Silky and sharp with rich buttery flavors, this semi-soft cheese is washed with saffron which colors the young rind a vivid red. Delicious eaten unaccompanied with a light fruity wine.
Madawaska - 4 ounce piece
This wonderful cheese surrounds your taste buds. Under its orange, sticky rind, a mushrooms aroma meets a soft, creamy center to deliver a delightful mouthful. This cheese is addressed formally as Magie de Madawaska, a contraction of the dairy owner’s names - Mario and Ginette - and the local Indian name meaning "country of lake and river." A sophisticated companion to Quebec Ice Apple Cider Neige or Frimas, Madawaska deserves to be shown on the plate of all North American cheese lovers.
In August, our selection will be: Willow Hill Summer Tomme, Laguiole Vieux, and Fleuron. Click Here for the upcoming cheese schedule, as well as detailed tasting notes." class="bodytext">Cheese Of The Month Collection
