November 2016
 Moser Screamer
(Pasteurized – cow’s milk)
Bon Cas Dairy, Dotzigen, Switzerland
Moser Screamer triple crème is a cows milk cheese with 72% butterfat, giving it a decadent creamy flavor. It is made in the Bon Cas Dairy in Dotzigen, Switzerland. It is a pasteurized cows milk cheese with a delicate thin bloomy rind, and a very rich buttery center. Moser is known for their decadently creamy cheeses, clean taste, and consistent production. Moser Screamer pairs well with Sparkling white wines.
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 Braunwalder
(Raw – cow’s milk)
Alp Braunwald, Switzerland
The Striff family are 4th generation dairy farmers, who make cheese from 2 of the five mountain herds near Tschudiberg. They now produce AOP Glarner Alpkase under their regional name Braunwalder.
The cheese develops slowly, allowing the sweet cream and cool hay notes to join the deep pasture/barn DNA of this essential Alp cheese.
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 Wildspitz
(Thermalized Raw -cow and goats’ milk)
Switzerland
Wild Spitz Bio is an artisanal farmstead cheese from the foothills of the Swiss Alps. This hard cheese is made from a combination of organic cow’s milk (95%) and organic goat’s milk (5%). Not only is the milk organic, but it is sourced from grass-fed animals living naturally on lush mountain pastures.
This cheese has a complex, nuanced flavor that slowly develops under repeated washings with a salt water brine. It has a rich creaminess, herbal notes, and a mouth-watering tanginess. The sharpness on the finish comes not only from the goat’s milk but also the extended aging process.
A must try for fans of Gruyere or Appenzeller.
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 Duck Saucisson
D’Artagnan, New Jersey
Classic duck saucisson sec, handmade with a traditional recipe and dry cured. No nitrates or nitrites added.
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