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New on the Market for Winter 2018


Cottage Cheese

Photo Credit Cowgirl Creamery

We’ve rounded up six hot products that you should look out for on your next shopping trip.

Baked Brie en Croûte from Marin French Cheese

This holiday season, Marin French Cheese has wrapped up its Traditional Brie—in pastry. Baked Brie en Croûte, made with flaky dough from La Boulangerie de San Francisco, is pre-cooked and ready to be popped into the oven for a quick reheat right before guests arrive.  

 


Ground Pancetta and Pesto Bianco from La Quercia

Two words: “meat butter.” The ham pros at Iowa’s La Quercia are now mixing up pieces of their carefully-cured meats and fats along with spices, and selling the blends in compact tubes. Spread on bread or dollop into just about any recipe in place of butter to up the umami factor; we’re sautéing the Ground Pancetta with our veggies and baking the fat-based Pesto Bianco into our biscuits. 


Organic Kingdom Cheddar from Somerset, England

Hailing from the homeland of cheddar in Somerset, England, Organic Kingdom Cheddar is a flavorful version that manages to stay super-creamy as it ages from mild (three months) to extra mature (over a year). A recent US debut makes it the only British cheese on the market with USDA organic certification; melt it into a batch of mac and cheese or savor it solo to appreciate those subtle notes of grass and clover.  

 


 Clabbered Cottage Cheese from Cowgirl Creamery

After a 20-year hiatus, California’s Cowgirl Creamery brought back its beloved Clabbered Cottage Cheese. With a creamery expansion now completed in Petaluma, the company has enough space to make the cheese —and it’s no small feat. The tender curds are formed via a slow lactic coagulation before being cut, cooked, washed, and mixed with “clabbered” (cultured) cream and milk; the process takes multiple days. 


Cheddar Pop from COWS Creamery

Cheddar Pop is a bite-size dehydrated cheese snack created by decorated Canadian cheddar maker COWS Creamery. The adorable pops look like mini cheddar curds; on the palate they yield a dense crunch that melts into mouth-coating butteriness.  

 


Amber Kunik from Nettle Meadow Farm

How do you make a triple-cream cheese even better? Add booze. Amber Kunik, a new release from Nettle Meadow Farm, is a case in point. It starts out as Kunik, the farm’s famed mixed-milk disk, but this one is washed in beer and whiskey while aging, giving it a rosy hue and a savory boost.  

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