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Mantia's Cheeses
We have a great cheese collection both imported and domestic, and would love to help you find your favorites. We make our own fresh mozzarella. We also have a number of Italian-, Spanish- and French-style sausages and meats. Anything sold cut or sliced can be tasted before buying.
OUR CHEESES
This is not a compete listing of our cheeses! We have around 150
cheeses on our permanent list, with somewhere around 110-125 in
stock at any time. If there is a cheese you would like to find, let us
know and we will do our best to find it...if we don’t have it already!
ASIAGO (DOMESTIC)
Made by the Auricchio family in Wisconsin, this cheese is a bit softer than Parmigiano, with a slightly sharper, saltier flavor. It makes a delicious table cheese, but is also firm enough to be suitable for grating over pastas, soups and stews.
BEL PAESE PLAIN OR WITH SUN-DRIED TOMATO
This domestic cheese is much like its Italian counterpart: mild, smooth and soft, and is available plain, or flavored with sun-dried tomatoes and basil. Good on its own as an appetizer, or in a selection of antipasti, as well as on sandwiches. We like it with smoked turkey.
BOURSIN
A very popular imported French herbed fresh cream cheese, which is excellent as an appetizer
cheese with crackers. Melted into cream and poured over potatoes, it makes a truly decadent gratin!
BREBIS
Sheep’s milk cheese from the Pyrénées area of France, it is said to be the oldest cheese in the world. Considered by some to be also among the best cheeses in the world, it is nutty, fruity and firm. This makes an excellent “picnic” cheese with raw or pickled vegetables, olives, ham and salamis, or slivered over a salad of tomatoes in a vinaigrette dressing, but it also teams well with pears for a dessert course.
BRIE
Our Brie de Meaux is an excellent version of the French “prince of cheeses.” Made in Ile-de-France, this soft-ripened cheese is excellent on its own, or with grapes, pears or apples, and big red wine.
CABOT CHEDDAR
Made in Vermont, and available in both white sharp and extra-sharp, this is one of America’s most popular cheeses. Very versatile, it is great for sandwiches, for pairing with fruit, or for cooking.
CABRALES
A Spanish import, made from a mixture of cow, goat and sheep’s milk. A blue cheese with intensely colored veining, the flavor is rich, intense and lingering. Considered by some to by “one of the world’s most remarkable cheeses.” Try it with either a big red wine or a dry Spanish sherry, and a handful of walnuts.
CACCIOTTA (PECORINO DEL MONTE)
This sheep’s milk cheese from Sardinia is slightly piquant, firm but not rock-hard, so it can
be used either as a grating cheese, or as a table cheese. It makes a particularly good cream sauce, and is also very good in pesto.
CAMBOZOLA
A very popular soft-ripened cheese, made in Germany. A hearty Brie-like cheese, but shot with bits of blue. Good alone or sprinkled with a bit of brown sugar and run under a broiler until the sugar melts.
CARR VALLEY AGED CHEDDAR
Another great American artisan cheese, a seven-year old cheddar from Lavalle WI, this is very sharp, tangy and delicious: everything a well-aged cheddar should be. The supply is limited and we usually sell out quickly! Try it with pickles, sausage and olives, or with an apple or pear, and a rich red wine or dark beer.
CHEDDAR WITH SUNDRIED TOMATOES AND BASIL
Made by Cabot, a premium Vermont cheese maker, this aged cheese makes a wonderful sandwich, and although a bit crumbly due to the aging, is a good addition to a cheese appetizer tray.
COLOROUGE
From MouCo Cheese Company in Fort Collins, CO, this is a washed rind “red” cheese. Semi-soft, it is highly aromatic and full flavored with natural lactic overtones, making it an excellent balance for a crisp sauvignon blanc wine, or it goes beautifully with port.
CREAM HAVARTI
Made in Wisconsin, this version is virtually indistinguishable from the Danish original, a mild flavored, rindless cow’s milk cheese. Good in sandwiches or in omelets.
CROTTIN DE CHAVIGNOL
One of the tastiest of chèvre cheeses, this comes from the Sancerre area of France, known for its “flinty” white wines, which go well with Crottin. A light beige, it becomes touched with blue as it ages. Try it with roasted garlic spread on lightly toasted French bread!
CYPRESS GROVE GOAT CHEDDAR
From California, this cheddar is aged for a full year, giving it a rich, nutty flavor without being too sharp. Fabulous with pears and apples, or with a mug of dark beer.
DON ENRIQUE AL ROMERO
From Spain, this artisan sheep’s milk cheese is made in the Manchego style, covered with rosemary, then slowly cave-aged in its own basket container. The careful aging results in a full rich flavor, good for tapas, cheese trays, or in any way that Manchego is used.
“DRY JACK”
This California cheese is made by the Vella Cheese Company. Their Monterey Jack cheese is aged for two years. Hard, pale yellow and with a sharp nutty flavor, it is good both for eating with fruit, or for grating. Many say it rivals Parmigiano Reggiano in flavor. This has a real core of admirers locally!
FETA (Sheeps’ Milk)
Although most associated with Greek food, this cheese is widely made throughout the Balkan countries and in the Mediterranean area. This one, from Corsica, is lightly salted and creamy. Feta is good as an appetizer with olives, ham, salami, and pickled veggies.
FETA (Goats’ Milk)
This version is a bit tangier than the sheeps’ milk feta, and also more crumbly, making it an excellent choice for the classic Greek salad, as well as for an appetizer cheese.
FONTINA (Domestic)
A mild cheese, with a firm texture and a lightly herbal flavor. It is an excellent cheese for eating, but also for cooking, since it melts well without getting stringy. Wonderful with fruit, but also good for cooking. Toss linguine with a bit of browned butter, and then with grated Fontina for a real treat!
FONTINA VAL D’AOSTA
From the Piedmont area of Italy, this semi-firm cow’s milk cheese has a fruity aroma, but an earthy herbal flavor. Perfect anytime, it is excellent with a lunch of prosciutto, salami or pâté, or with fruit and wine. It also makes an excellent grilled cheese sandwich. It needs a big tannic red wine to really match it.
FORME AU SAUTERNES
From the same Belgian affineur, Jacquy Cange, who brings us “Bassigny au Porto,’ all I can say about this cheese is “WOW.” A cow’s milk cheese, lightly blued, washed in Sauternes as it ages... Good as an after-dinner cheese, with good bread and a rich red wine...or any time with pears or apples.
FROMAGER D’AFFINOIS
A rich creamy cheese (although not a triple cream) it is a soft-ripened cow’s milk cheese. Try it instead of Brie or St. André on a cheese platter, or topped with a tangy chutney or jam. Excellent with almost any fruit and complements both red or white wines.
GJETOST
This Norwegian cheese is sweet, firm and caramel colored, an 8.5 ounce cheese. Try it for breakfast on toast, or as snack cheese. We like thin slices on sandwiches with smoked ham, too.
GORGONZOLA (Domestic)
An aged blue cheese, a bit sweet, but still very earthy and assertive in both flavor and aroma. Excellent with pears or apples, or sprinkled on salad dressed with a simple vinaigrette. Or stuff veal chops with it, and grill.
GOUDA
A delightful example of Gouda, this Dutch import is aged for several months longer than the “red wax” version. A perfect choice for a snack, or for lunch with bread and sausage.
GOUDA - VERY OLD - “MONA LISA”
Aged for at least two years, and more flavorful than the young Gouda widely available, this cheese is firm and amber-colored, both sharp and sweet at the same time. Good both as an appetizer, or with fruit as dessert. Try it grated over baked potatoes. Goes with either red wine or beer. A truly delicious cheese.
GOUDA WITH BLACK PEPPERCORNS
A domestic version, very true to the Dutch original in flavor and texture, with the added zip of black peppercorns. Very good as an appetizer cheese with grapes and water crackers.
GOURMANDISE WALNUT OR KIRSCH
This is a delicious soft cheese from France. With white cream cheese layered with chopped walnut paste, or infused with cherry liqueur, it is excelling on dessert cheese trays, with brunch dishes, in tea sandwiches or with berries.
GRANA PADANO
Sharp with a nutty parmesan flavor, this Italian cheese is similar to Parmigiano Reggiano, but is aged less and can be made anywhere in Italy (although it is mostly made in the north). It can be used in any way that Reggiano can, especially in dishes with strong flavors.
GRUYERE
This Swiss cheese is the classic for fondue. Creamy and nutty, it is also an excellent cheese with fruit, or as a snack cheese, on sandwiches, or in gratins.
HUMBOLT FOG
With a central layer and outer covering of ash, this tome ripens with a soft white exterior mold. When cut, it is reminiscent of our early morning fog. This cheese won 1st Prize for American Original Cheese at the most recent American Cheese Society competition in Washington, D.C.
IDIAZABAL
From the Pyrénées or Basque region of Spain, this handmade, un-pasteurized sheep’s milk cheese is lightly smoked. It has a rich buttery flavor. Great as a table cheese, and very popular as part of a tapas selection, or as a dessert cheese. Try grating it into the breading for sautéed chicken or pork...Yummy!
MANCHEGO
A Spanish import, this is a mild, nutty, slightly briny flavored cheese. It is frequently served as tapas, with a few olives and crusty bread, or grated over baked vegetables. It is also served as a dessert choice with either fresh fruit or honey. It is often served with Spanish sparkling wine (cava) or fino sherry. We have both a young and an aged ("curado") version.
MIRABO
A soft-ripened cheese from the same manufacturer as our popular Cambozola. In a very attractive
shape, with walnuts, this makes a wonderful addition to a cheese tray, particularly with fruit and a big red wine.
MONTEREY JACK
Made in California, this cow’s milk cheese is soft and mild. Its gentle flavor, with just hint of acidic tang, is due to the short ripening time. Chopped jalapeno peppers are sometimes added to the curd during the cheese making process; we stock it both ways.
MORBIER
This cheese, from the Jura mountain area in the east of France, has a rich fruit/nut flavor. The yellowish-ivory interior is cut by a horizontal layer of ash. Although a good table cheese, it is great with just some good bread and saucisson. It also melts nicely, and makes a tasty potato gratin.
MOZZARELLA
A domestic version, best known as “pizza cheese.” With its mild flavor, it is also used in other Italian dishes calling for melted cheese, such as lasagne. It also slices well for sandwiches.
MOZZARELLA - SMOKED
A sliceable smoked domestic cheese, good on sandwiches and excellent with sausages
MOZZARELLA - FRESH
This very delicious cheese will be made, usually daily, in our own shop. At its best within a few days of making it, it is excellent on its own, but our favorite way to eat it is with ripe tomatoes, fresh basil, and a drizzle of good olive oil. Sundried tomatoes make a good substitute when fresh ones are out of season. If you’ve never had TRULY fresh mozzarella, you’re in for a treat!
MUNSTER
Not the mild supermarket variety, this Alsatian cheese is characterized by a bright orange-red, moist rind, a supple interior and a distinctively strong aroma. Because most cheeses will pale in comparison, it is best consumed alone, with a hearty red wine or dark beer and some crusty bread.
PARMIGIANO-REGGIANO
The “genuine” article--the best available! Only a small amount of Parmigiano, from Emilio-Romagna, is allowed to be called “reggiano.” Although best known as a grating cheese, the spicy flavor of this authentic version is also a good table cheese, or shaved over salads or even grilled meat. We won’t grate this ahead of time, and suggest that if we do grate it for you, you get only what you can use in a short time.
PARMIGIANO (DOMESTIC)
This Wisconsin version is a bit saltier than the Reggiano, but still nutty and spicy. Very good as a first course with melon or shredded over prosciutto, but also good on salads, and, of course. grated to accompany a tomato- or cream-sauced pasta.
PARRANO
“The Dutch cheese that thinks it’s Italian!” It has the rich flavor of an Italian cheese, but is not pungent or sharp. With a texture similar to Gouda, and a slightly sweet taste, it is great on a cheese tray, with olive and sausages, on sandwiches or in recipes, especially gratins. Or try it shredded over salads!
PECARINO ROMANO
The classic grating cheese of Southern Italy. It is a very sharp sheep’s milk cheese, with an almost peppery taste, and saltier that Reggiano. It is grated over pasta,, combined with vegetables, or just broken off in chunks and nibbled on its own.
PROVOLONE
A mild Italian-style cheese, lightly smoked to enhance its delicate flavor. It goes much better with olives, peppers, pickled vegetables, salami, etc., than with fruit, and with a rough red wine or a cold beer.
PURPLE HAZE
From Cypress Grove, the makers of the popular “Humbolt Fog,” this is an irresistible goat cheese. Lavender buts and wild fennel pollen give it an addictive flavor. Try it with almonds and a drizzle of honey for dessert, or in a main course with lamb.
QUESO FRESCO DE OVEJA
Another great American artisan cheese: From Shepherd’s Wya in Minnesota, this is a pasteurized fresh sheep’s milk cheese, wonderfully soft and creamy. With a slightly tangy flavor, infused with garlic and herbs, this makes a wonderful companion to a lively crisp wine, such as Pinot Grigio
RACLETTE
From the Alpine region of either France or Switzerland, this is the basis for one of the simplest dishes imaginable: just melt it and eat with boiled potatoes, sausages, crusty bread and pickles.
RICOTTA SALATA
A Sicilian cheese made from lightly salted sheep’s milk that is pressed and dried before aging. It has a sweet milky, totally agreeable flavor. Try it served with grilled vegetables, with salami and prosciutto, or with fruit and bread. It is also good diced into salads. Many folks prefer it to feta, to which it might be considered to be related.
ROQUEFORT
The “king of blue cheeses,.” this is a raw sheep’s milk cheese. It is very piquant and saltier than most blue cheeses. Aged only in caves in the southwest of France, it is wonderful with champagne, but the classic accompaniment is a lovely rich Sauternes dessert wine. Often crumbled over salads with a simple vinaigrette dressing, and makes a great topping for baked potatoes!
ST. ANDRE
This French soft-ripened cheese is a “triple cream,” extremely smooth. It has been described as “lush, creamy, and rich as ice cream.” Semi-firm and very white when young, it ages to become soft, slightly runny, with a sort of “mushroomy” aroma. It needs a big Bordeaux or Burgundy.
SAN SIMON
From Spain, this cow’s milk cheese is young and mild. Smoked for about two weeks, it has a flavor similar to Italy’s smoked scamorza. It melts well, and makes a good table cheese with either meats or fruit.
SAP SAGO
This Swiss cheese comes in 4 ounce cones. It is a completely dried cheese, with an herbal flavor that matches its pale green color. Meant for grating, a little goes a long way. Blend with butter, cream cheese or ricotta for an unusual spread, or thin with a bit of milk for a salad dressing or veggie dip.
STILTON
Full, rich and creamy, this English cheese is often considered one of the world’s best blue cheeses. It is at its best at the end of a meal with a glass of vintage port and fruit or nuts, but also marries well with celery at lunch or as a snack. Try scattering the leftover crumbs over a just-grilled steak for a treat.
STILTON, FLAVORED WHITE
Our white stilton with lemon has been such a great success that we’ve brought in more! Now try ginger or apricot. All are wonderful for dessert cheeses, or try the lemon or ginger in vegetables, or the apricot in a sauce for grilled pork or chicken!
TETE DE MOINE
From Switzerland, this is a washed rind, full flavored, very aromatic cheese. The name (“monk’s head”) comes from the shape, and is often served from a specially made platter with an apparatus that shaves thin ruffles from the top. If you like Alsatian muenster, or Colorouge, you’ll love this one!
TETILLA
From Spain, this mild cow’s milk cheese gets its name from the shape (ask to see it...!). With a natural rind, it has a taste similar to a true Monterey Jack. Although good with raw vegetables or olives, it is also often served alongside fruit-based pastries.
TOMME DE SAVOIE
French cow’s milk cheese with a natural moldy rind. With a rich beefy, nutty flavor, it is a rustic cheese, excellent with sausages, pâté and fruit, with a light fruity red or white wine.
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