Leicestershire Red $8
Pasteurized Cow’s milk cheese from Thomas Hoe Dairy in Leicestershire England. A cheddar style cheese named after the county in which it was produced, the cheese is traditionally colored with annato seeds in the hopes of distinguishing itself from other local cheeses. Leicestershire Red like cheddar is clothbound and rubbed with butter to seal in moisture. Leicestershire Red is formed into smaller and flatter disks than cheddar allowing for aging to progress more rapidly. Similar to a cheddar the cheese is sweet and sharp with some caramel notes.
Beato de Tabara $7
Raw Goat’s milk cheese from Zamora in Spain. Beato de Tabara is a manuscript written by monks of the Tabara Monestary in 975. Within this manuscript are instructions for cheese making. One Spanish Family has decided to revive that tradition and begain making this tomme style cheese based on the instructions found in that manuscript. Aged for three months the cheese has a natural rind and is grassy and bright with earthy undertones.
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