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Iavarone Bros. Specially Selected - Danish Bleu Cheese
Danish Blue cheese, also known as Danablu in Denmark, is a light, blue-veined cheese. This semi-soft creamery cheese is typically drum or block shaped and has a white to yellowish, slightly moist, edible rind. Made from cows' milk it is aged for eight to twelve weeks. Danish blue has a milder, less complex flavor characterized by a sharp, salty, almost metallic taste. Danish Blue is often served crumbled on salads or as a dessert cheese with fruit. Eaten alone, dry fruity red wines complement the flavor nicely.
Iavarone Bros. Specially Selected - English Stilton
This superb English blue cheese is tangy and flavorful. Serve as an accompaniment to a fine port, with bread or crackers, on salads, or with fruit. This superb English blue cheese provides a tangy and flavorful counterpoint to numerous dishes. Only seven British dairies are authorized to produce Stilton, and the care they take is evident in every bite.
Iavarone Bros. Specially Selected - Huntsman Gloucester with Stilton
A combination of double Gloucester cheddar cheese and alternating inner layers of Stilton blue cheese. Gloucester cheese is English cheddar that historically was made only with the milk from Gloucester cows. The Stilton cheese is an English blue cheese that is made from the whole milk of cows. It may be aged four to five months and longer, becoming more flavorful with age. During the aging process it is pierced with stainless steel needles periodically to encourage the growth of mold that creates the yellow interior with blue-green veins and a crusty rind. Stilton is rich and creamy but a little crumbly, with a light tangy nutty flavor that becomes stronger with age. Gloucester Stilton is a highly valued cheese for its superior flavor that goes well with Port wines. The flavors of both cheeses complement each other to provide a distinctive tasting appetizer or dessert cheese to be served with beer, hard cider, or wine. This cheese is also referred to as Huntsman English Cheese or Double Gloucester and Stilton.
Iavarone Bros. Specially Selected - Imported French Roqueforte
Considered to be one of the worlds finest cheeses made from pasteurized milk of Lacaune sheep, which graze on the thin, yet rich grass of the Chausses in the heart of France. Roquefort has a pale, creamy interior with blue-green veins of mold running through it. This cheese possesses an intense flavor and is very aromatic. For salads and steaks, this is the top choice.
Iavarone Bros. Specially Selected - Imported Mountain Gorgonzola
Gorgonzola is the “blue cheese” of Italy and is named for the town where the cows and their herdsmen stopped on the way to their treks to seasonal mountain pastures. Mountain Gorgonzola called ("sharp" or "spicy") is also known as "Naturale" because; unlike its more familiar sibling (Dolce or "sweet") this cheese is aged, usually in a mountain cave for at least ninety days and often up to a year. The result is a drier, more crumbly, more flavorful blue cheese. Repeated brine washings produce a thick dry rind, which many cheese aficionados consider the best part. The interior of an aged Gorgonzola will have a whiter paste and more pronounced blue veining than a younger version. Along with Roquefort and Stilton, one of the worlds most important blues.
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