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https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/77d7f8ec-424d-4460-97f9-7cd169347af8/rachel2.jpg Home - Rachel deBerardinis Venissimo Cheese Rachel traded stethoscopes for cheese knives eight years ago and never looked back. Now serving as Director of Operations at Venissimo Cheese in San Diego, she teaches classes and hosts private events. Beyond the cheese counter, Rachel moonlights as an amateur mixologist, frequent flyer, and connoisseur of cozy mystery novels." https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/c9e693a3-6683-4d86-8b93-cadc77925a1a/Tyler+in+CDMX+.jpg Home - Tyler Wilbourne DeLaurenti Tyler is a long-time veteran of the restaurant industry who pivoted to the cheese counter during the pandemic and now works at Delaurenti in Seattle’s famous Pike Place Market. He loves Basque cheeses and culture, the Spanish language(s), and is a voracious reader in the lovely and wet Pacific Northwest. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/847f63f9-6ec6-4c02-9d65-839337c11f9b/alenapic.jpg Home - Alena Douglas Provisions Alena has worked within the small team at Provisions, in the western Massachusetts Connecticut River valley, since the early years of the flagship shop in Northampton. She’s held the roles of lead monger, buyer and is now the department director for all three locations. She has led numerous pairing classes, made it to the top five at CMI, passed her CCP exam and attended as many cheese educational programs as she could. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/5eeaff88-d8da-44ca-8f67-1fc30f7b63ed/Media+%2861%29.jpg Home - Tommy Amorim Di Bruno Bros. When his cheesemonger Grandfather passed in 2008, Tommy took up the mantle to ensure the tradition didn’t get lost. He has worked in countless roles at Di Bruno Bros. where he is currently the Charcuterie and Cheese Merchandiser, Head Cheesemonger, and Educator. Tommy was featured on A Cheese Course, The Big Cheese, and participated in The Cheesemonger Invitational. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/bfd299f8-c1a7-41e0-9bcd-22530b7c1c30/Emily+Briggs.jpg Home - Emily Briggs Greenwich Cheese Emily’s love for artisan cheese began in 2016, when she worked as an intern on a tiny goat farm in Connecticut. She worked as a cheesemonger at Fairfield Cheese Company before coming to Greenwich Cheese Co. She’s a supporter of independently-owned farms, ethical animal husbandry, and sustainable agriculture. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1f186a44-2350-47b7-bdcd-4c8574c1085b/aden.jpg Home - Aden Cavalcanti The Cheese Parlor Aden is a first-generation American who was born and raised in California. He’s worked behind the counter at The Cheese Parlor since it opened, almost 4 years ago. He loves cheese, hiking with my dog, exploring new places, and trying new foods! https://essexcheese.com/essex-comte daily 0.75 2026-01-23 https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/a2c3f33d-5d4f-4275-9ddb-544ac230fb68/ACP2016_EssexAmsterdam-4915.jpg Essex Comté https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1504294075157-5GKWFNTSZVDLUFVBQEZ8/ACP2016_EssexAmsterdam-7201.jpg Essex Comté - Fruitère Gellin Fruitières are the creameries where Comté is made. Gellin is one of the smallest suppliers for Marcel Petite. Their cheesemaker, James, pictured, makes about fourteen wheels per day. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1504294044445-8IHFNQ7KEUN7G4SZBYES/ACP2016_EssexAmsterdam-6627.jpg Essex Comté - Curd cutting This is Gellin’s make vat for Comté. After the Montbéliarde cows’ milk is warmed in the copper lined wooden vat, rennet is added, curds form, and they’re cut with a slowly spinning metal harp (submerged in this picture). https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516308819880-Y2YWMYSBHJMGF9MA0QYA/ACP2016_EssexAmsterdam-7062.jpg Essex Comté - Hooping Comté’s curds are vacuumed across the small make room in heated pipes to fill hoop molds. At this point the curd is full of moisture and the wheels are three times as tall as they’ll end up being after aging. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1504294068298-2LKPV8NI7NCGWUKRKXTY/ACP2016_EssexAmsterdam-7123.jpg Essex Comté - Release the whey The Comté curds naturally weep whey through perforated hoop molds. Some whey is captured for tomorrow’s starter, much like how a baker saves a bit of bread dough for tomorrow’s loaves. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1504294058536-T20MEBB6FVRMXQ73KR28/ACP2016_EssexAmsterdam-7101.jpg Essex Comté - Whey butter Comté whey drips out of the perforated mold. Some is captured to make butter. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516308669843-QU4GSN8RXFI9K7TE0DSO/ACP2016_EssexAmsterdam-6772.jpg Essex Comté - Preparing to press The official green Comté PDO date stamp is slipped into the fluffy curds. Perforated panels are laid on top so the cheese can be pressed to expel more whey. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1504294050707-5ZI2TMZT1IJLYBDQEWIZ/ACP2016_EssexAmsterdam-6850.jpg Essex Comté - Girdled The Comté is girdled with a spring-form pan, much like the one you’d use to make cheesecake, except it’s perforated to allow whey to escape. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516308771038-KJW6K5RSY93DWFQ5P6MD/ACP2016_EssexAmsterdam-7144.jpg Essex Comté - First aging The wheels are salted to further dry them on the Norwegian pine. You can see the date mark: this cheese was made May 25, 2016. A finished wheel of Comté’s first home is on the cheesemaker’s own shelves. They hold the cheese for at least a couple days, sometimes up to a few weeks. At that point these wheels will head off to Fort St. Antoine for the rest of their aging lives. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1504316119337-V3M43ELNVMYXKBHH317H/Montb%C3%A9liarde+cows+Comt%C3%A9+France+Jura Essex Comté - Comté and Gruyère What’s the difference? Comté and Gruyère are very similar cheeses: the same size, the same shape, the same look. Until recently Comté was even called Gruyère de Comté. They are in the same family but more like cousins than siblings. There are two key differences. One is the breed of cow. Comté comes from Montbéliarde, Gruyère from Fribourgeois, AKA Holsteins. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1525835734986-UFZTXQMH3JJUL87ZU8DX/Essex+ComteJPG Essex Comté - Comté Subtle Savory The second is the wash. Comté is rubbed with dry salt, Gruyère is immersed in brine. That, combined with a slightly different make recipe, creates two rather differently flavored cheeses. While Gruyère emphasizes sweetness and strength. Comté is more savory, more subtle. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1504895470148-MK8QPQG0JISI34K613MO/ACP2016_EssexAmsterdam-4807.jpg Essex Comté - Selecting Essex Comté Rachel Juhl travels to Marcel Petite’s caves at Fort St. Antoine regularly to taste with the Chef du Cave, Claude Querry, pictured. Taste, record, repeat. She selects wheels not just for flavor, but flavor that lasts, as the wheel travels across the ocean. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/9947fbc9-7f3b-40f9-8e5c-9fc462359b16/ACP2016_EssexAmsterdam-5470.jpg Essex Comté - Fort St. Antoine Marcel Petite's Fort St. Antoine is renowned as the aging vault for much of France’s best Comté. It's a temple of cheese, an underground fort housing over a hundred thousand wheels of cheese. We’re not the only importer sourcing Comté from this location. But no other importer comes to taste at all, let alone ten times per year. No other importer gets cheeses that are as consistent, as balanced, and as deeply flavored. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1537753739535-OCQRX69SWX3V69H2YIZ6/ACP2016_EssexAmsterdam-4735.jpg Essex Comté - COMTé DETAILS Chef du Cave Claude Querry Selection Rachel Juhl Unpasteurized cow’s milk Cow breed Montbéliarde Summer milk Comté sold April through January Winter milk Comté sold February through March Wheels sold as 75 lbs whole, 18 lbs quarters, 9 lbs eighths https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1580944418873-CDT5JSK8KZ97QUALHAZC/Recipe+Card+Essex+Comt%C3%A9+Gouge%CC%80res.jpg Essex Comté - Recipe: Gougères with Essex Comté https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1580945333272-OFCM19DLRZTNL8AIQ91J/Recipe+Card+Essex+Comt%C3%A9+Tartine.jpg Essex Comté - Recipe: Warm tartine with Essex Comté https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/6bc3f94f-abea-41ba-b736-2a8a6950cc07/essex+comte+fondue+recipe Essex Comté - Recipe: Fondue with Essex Comté https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/96073760-219d-4802-ae5f-fbdf05bcf709/Recipe+Card_l%27amuse+comte+fondue.png Essex Comté - Recipe: Fondue with L’amuse Signature Gouda https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1b47753a-dfc8-48a6-b0ad-1d3bf1178a20/Recipe+Card_brabander+comte_fondue.png Essex Comté - Recipe: Fondue with L’amuse Brabander Goat Gouda https://essexcheese.com/cravero-parmigiano-reggiano daily 0.75 2025-05-31 https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1506711041321-BRCI4BUKCBDSKEA96YW7/ACP2016_EssexAmsterdam-8164.jpg Cravero Parmigiano Reggiano https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1506713046937-0795PM46SKD9Y1429TF8/Cravero+family+tree.jpg Cravero Parmigiano Reggiano - Cravero History Six generations of Cravero have aged Parmigiano-Reggiano in Bra, Italy. There are a lot of great details in this family tree, I’ll leave you to discover them. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1506712857950-VGAZ4IMCZT6PY26VAOWG/ACP2016_EssexAmsterdam-9479.jpg Cravero Parmigiano Reggiano - Three Craveri Left to right Giacamo, Giacamo and Giorgio Cravero. The 4th, 5th and—eventually—6th generation to lead the firm. Giorgio took over from his father in the early 2000s. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1506712981947-JLMKFR8NLKQP5LH1WX2W/ACP2016_EssexAmsterdam-7832.jpg Cravero Parmigiano Reggiano - Cheese flippjng In one of Cravero’s few nods to modernity, they have a mechanical cheese flipper. Most Parmigiano agers flip their cheeses once a month to even out moisture in the cheese. Cravero does it every two weeks because they feel it makes the texture better. They also rub every cheese by hand to remove some of its weeping oil. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1606953499049-1F6NSIDG11D2UUJ68CX3/1.JPG Cravero Parmigiano Reggiano https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1506712957505-OQJ68YGZDJPPQMQEMC6V/ACP2016_EssexAmsterdam-8213.jpg Cravero Parmigiano Reggiano - Tapping the cheese Here, Giorgio is tapping a wheel with a T-shaped cheese tryer. It’s done when the cheese arrives at Cravero and again just before it departs to a customer. He’ll listen for high pitched reverberations that indicate internal cracks. Too many of those sounds and the wheel will be opened to see and taste whether it is OK to sell. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1606953519293-P0S4T5HGCS6OUTAV4Z1M/2.JPG Cravero Parmigiano Reggiano https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1606953516809-X023694XF9L00RB5T1KN/3.JPG Cravero Parmigiano Reggiano https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1506713057762-H3HJZTQDBBRNU069S8V5/ACP2016_EssexAmsterdam-9734.jpg Cravero Parmigiano Reggiano - Affinatori The affinatori —aging masters—at Cravero, Ivo and Sergio. Above right you can see the date stamp on a wheel labeled 2659 which is the number for latteria San Pietro, the creamery that makes the cheese we import. “14” means 2014, “AGO” means August.: the wheel was made August, 2014. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516825430324-0GWSPRLBE6YJOKF7YRLR/Parmigiano+Reggiano+Cravero.jpg Cravero Parmigiano Reggiano - Commodity Conundrum A consorzio unites Parmigiano Reggiano makers. It has, by almost any measure, done an amazing job. Thanks to its work parmesan is the single most admired—and eaten—cheese in the world. But there is a gnawing flaw. The consorzio does not mention the maker and ager so it gives the impression that the cheese is a commodity, that there is no real difference from one wheel to the next. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1530144705652-2T1G61PI7VWRAAHTI3LL/Cravero+Parmigiano+Reggiano.JPG Cravero Parmigiano Reggiano - Cheesemongers know better People may have a sense that Parmigiano Reggiano is an interchangeable cheese, one wheel no better than another. But while its production is controlled by a strict PDO, there’s nothing in the rules that says farmers, makers and agers can’t try to do better. Some do—and you can taste it. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1606953619491-VVMPEC63G6MJ5PJXJSDH/4a.JPG Cravero Parmigiano Reggiano - Mountain Pasture The milk for Cravero Parmigiano Reggiano comes exclusively from cows that eat flora harvested from the nearby mountains of Benedello di Pavullo, a radius of 5km from the creamery. Not all Parmesans are made in the mountains, but it makes a difference. The diverse mountain ground cover gives these cheeses a distinct terroir, a flavor that can’t be replicated from lowland grass. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1606953714879-8YTX6E8G15IU06ITUCWE/5.JPG Cravero Parmigiano Reggiano - Massimo's Marvel Head cheese maker, Massimo pictured here, makes just ten wheels of cheese per day. His dairy is called Caseificio Sociale San Pietro and it’s one of the smallest makers in the Parmigiano Consorzio. Plus he's one of only a few dozen of the 300 Parmigiano Reggiano cheesemakers who make a cheese from exclusively mountain pastures. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1540953895110-Y69VHDVSF7AL57YYQT3L/Cravero+Parmigiano+Reggiano+Essex+St.+Cheese.jpg Cravero Parmigiano Reggiano - Parmigiano details Cheesemaker Massimo Libra Latterie 2659 in Benedello di Pavullo, est. 1973 Unpasteurized cow’s milk Affineur Giorgio Cravero in Bra, est. 1855 Wheels sold as 90 lbs whole, 11 lbs eighths https://essexcheese.com/lamuse-gouda daily 0.75 2023-03-27 https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1606953825380-JIF9LROENTUZXSD19KI5/1.JPG L'amuse Goudas https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516291364740-9LX0DIZ9VFUL73JXJTTQ/ACP2016_EssexAmsterdam-1054.jpg L'amuse Goudas https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1606953890275-D17MALOIU6KDBQS28DSM/2.JPG L'amuse Goudas https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516291638743-M69IS37M7XX2XTH6XPVP/ACP2016_EssexAmsterdam-2227.jpg L'amuse Goudas - Sheep at Terschelling farm L'amuse Essex St. Cheese https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1606953916059-F381VLCEK3T5NXV00I8E/3.JPG L'amuse Goudas https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516291952723-4K18GT2CFJBTUF81R71T/ACP2016_EssexAmsterdam-4145.jpg L'amuse Goudas - Canals in Amsterdam Fromagerie L'amuse Essex St. Cheese https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516291851105-ZI5THHK1S046PM9DVU3D/ACP2016_EssexAmsterdam-0066.jpg L'amuse Goudas - Fromagerie L'amuse Amsterdam cheese shop https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1539190018375-XA1344VBCP0DIIJD03SO/ACP2016_EssexAmsterdam-1205.jpg L'amuse Goudas - Terschelling make vat cheese Essex L'amuse https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1539190120771-93X28EILSRX6TGZI0I6Q/ACP2016_EssexAmsterdam-1736.jpg L'amuse Goudas https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1506715300181-6F1JPIRJQ6KTAS7KXMO7/ACP2016_EssexAmsterdam-0117.jpg L'amuse Goudas - Fromagerie l'Amuse Betty and Martin have two retail shops in Holland. One in the city and one northwest of Amsterdam, in Ijmulden, just off the Vissershaven docks. If you happen to be around there, make sure to stop by and say hi (“hoi”). https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1522027908411-4E3SXK2A38014ZTDUVA3/Terschelling+cheese+sheep.jpg L'amuse Goudas - Betty's Finds Betty specializes in finding small production cheese gems in Holland. We import a limited selection of her discoveries, including Nylander organic gouda, Terschelling sheep's milk gouda (sheep pictured), and the once-a-year extra-aged Brabander goat gouda blockbuster we call Brabander Reserve. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516291992216-YD0SSNSMYW9BBK2TKO7U/Essex+Terschelling+Oplegger+Affinage.jpg L'amuse Goudas - Opleggers Dutch cheese affinage is managed by an oplegger who operates as a milk middle-man, buying cheese when it’s young, selling cheese when it’s older. The word comes from the Dutch verb “to lay something on a shelf,” which is a lovely understatement of the work these craftsmen cheese agers do. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1522028170096-URBXAOEPZ3SJIEU4PCZY/L%27amuse+signature+gouda.JPG L'amuse Goudas - The Rewards of Risky Aging Betty's opleggers sometimes age wheels at warmer-than-normal temperatures. It’s a high wire act of affinage, one that can produce off flavors if not done carefully. But when it works, as it does with L’amuse Signature, it creates a cheese with a distinctive roasted hazelnut and burnt caramel flavor that retains its velvety texture. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1554483940363-50M7LRPLCWB16R9FAH10/L%27amuse+Signature+GoudaJPG L'amuse Goudas - SIGNATURE GOUDA Pasteurized cow’s milk Holstein Friesian breed Made in a cooperative dairy in Westbeemster Aged about two years Wheels sold as 30 lbs whole, 7 lbs quarters, 8 oz pieces https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1554483409076-IV0SIJUFDT6VDZG6UEV8/Brabander+goat+gouda.JPG L'amuse Goudas - Brabander GOUDA Pasteurized goat’s milk Saanen breed Made in a cooperative dairy in Zijerveld Aged about six to nine months Wheels sold as 20 lbs whole, 5 lbs quarters, 8 oz pieces https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1554484828353-DAC5PMQ3RK2N795NWIPB/Wilde+Weide+cheese.JPG L'amuse Goudas - WILDE WEIDE GOUDA Unpasteurized organic cow’s milk Montbeliarde and Friesian breeds Made on farmstead dairy in Warmond Aged about fifteen months Wheels sold as 25lbs whole, 6 lbs quarters https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1618077036790-RWUG5I8UR6G0AVK18OCH/rispens+glam+shot.JPG L'amuse Goudas - rispens gouda Pasteurized sheep’s milk Lacaune breed Made in a creamery in Friesland Aged about nine months Wheels sold as 10lbs whole https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1582422126722-VU9KWZCYS80X656N9JT6/Recipe+Card+Essex+L%27amuse+Gouda+Snow.jpg L'amuse Goudas - Recipe: l’Amuse Gouda Snow https://essexcheese.com/essex-manchego daily 0.75 2022-04-25 https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516129260863-4PYWVCZZ3FBNOZN6TQMF/Manchega+sheep+at+Fina+Sierra+de+la+Solana.jpg Essex Manchego https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516129675397-JLMMYFL2DZX8PPYXLLTS/ACP2015_Essex_Greece-7037.jpg Essex Manchego https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516129737207-3LR3HLS6OMEBE0MJ4TTX/ACP2015_Essex_Greece-6330.jpg Essex Manchego https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516131545877-53ODJR7RBVXT9FA5KVYQ/ACP2015_Essex_Greece-6875.jpg Essex Manchego https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516129804617-616HR7PSN0QAM5GCDG8D/ACP2015_Essex_Greece-6540.jpg Essex Manchego https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516129876822-575S3ZHJR65TTOET8BKE/ACP2015_Essex_Greece-6782.jpg Essex Manchego https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516130285770-R2222TYTX3JP6PPX33XS/ACP2015_Essex_Greece-7227.jpg Essex Manchego https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516129718263-NDVHEPY5WTC1GELE7VD2/ACP2015_Essex_Greece-7434.jpg Essex Manchego https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516130189626-DKRRHPMGK7QG9BHAAZJ1/ACP2015_Essex_Greece-5381.jpg Essex Manchego https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516130391675-UIMNWD063IMVNT3BKP1C/Essex+Manchego+Selection.jpg Essex Manchego - Manchego Selection José Luis Martin, head down in the picture, spent two decades as a cheesemaker on the wild edges of Extremadura in remote Southwest Spain. He helped design the cheesemaking rooms at Finca Sierra de la Solana and visits the farm to select cheese exclusively for Essex. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1530155950799-5296YO2H901GDOYRAIEO/Essex+Manchego+1605.JPG Essex Manchego - Tender Together they seek batches that have a tender, juicy sweetness and a long, gentle finish. The cheese we import has none of the fierce mouthburn present in so many other Manchegos. In its place are flavors of lush pineapple and warm, toasty brioche. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516131026281-WTW6WOTBP35QZNTXJ8CI/Essex+Manchego+Lambs.jpg Essex Manchego - Musical Lambing Lambs are born on the farm in spring and fall to the quiet playing of Mariachi music on speakers throughout the nursery. They listen to it until they are three weeks old and then they go to graze—out of doors when temperatures are moderate, and when La Mancha bakes under summer's sun, they retire to a barn built with louvered windows where they enjoy a diet of what I call sheep muesli, a mix of native grains grown on the farm. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1530156297412-J1F5WXXQVJ7F3X5HTLY2/Finca+Sierra+de+la+Solana.jpg Essex Manchego - La Mancha Finca Sierra de la Solana is a century and a quarter year old ranch in the heart of La Mancha, a couple hours southeast of Madrid. Manchega sheep have been part of its landscape for much of its existence, as they are through Mancha. They're adapted to their high plains life, scorching in summer, chilly in winter, arid, rugged and open. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1540955015769-V7H76TQ2V7KZO3JJRWFV/Essex+Manchego+1605+Finca+Sierra+de+la+Solana.jpg Essex Manchego - MANCHEGO DETAILS Cheesemaker Maria José Gonzalez Farmstead Finca Sierra de la Solana in Mancha, est. 1878 Unpasteurized sheep’s milk Sheep breed Manchega Selector José Luis-Martin Wheels are sold 6.5 lbs whole 2 per case, 8 oz pieces https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1582422509826-36YZ6L4TG9XTHDDLT6XH/Recipe+Turron+with+Essex+manchego.jpg Essex Manchego - Recipe: Turrón with Essex Manchego https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1582422668313-SVGM13L3PVJYK6WGERXH/Recipe+hornazo+salamanca+with+Essex+manchego.jpg Essex Manchego - Recipe: Hornazo of Salamanca with Essex Manchego https://essexcheese.com/essex-feta daily 0.75 2024-06-15 https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516132092010-3YSS8JJ4L6L1Q9IF7KRV/Essex+Feta+Lesbos+Sheep.jpg Essex Feta https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516132757190-AZPG0TH2VQ7QMQQDC698/ACP2015_Essex_Greece-2762.jpg Essex Feta https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516132983471-BH5V2VS928HPNMCUFD2U/ACP2015_Essex_Greece-3168.jpg Essex Feta https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516132769573-IOMBT3MZEJ6M99FA5P8X/ACP2015_Essex_Greece-3321.jpg Essex Feta https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516132790009-55WR1DN3L8J8Y6PDWTRO/ACP2015_Essex_Greece-3384.jpg Essex Feta https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516132821063-ORIAFI0942BIIX4DVFMK/ACP2015_Essex_Greece-3866.jpg Essex Feta https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516133087618-9TZXTG53Y9U83313T61C/ACP2015_Essex_Greece-3874.jpg Essex Feta https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516132955381-Q4WT3NGHWBGPJNKPPE1W/ACP2015_Essex_Greece-3069.jpg Essex Feta https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516132918276-IZU666RVAFYZT330C2KM/ACP2015_Essex_Greece-3038.jpg Essex Feta https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516133144339-3RAAO7OVJUDJROZRWEJ2/Essex+Feta+M.+Tastanis.jpg Essex Feta - M. Tastanis and his amazing Feta Panagiotis Tastanis, pictured, is the second of three generations behind Essex Feta. His daughter works alongside him in the creamery every day. They make traditional brine-bathed feta, using just sheep's milk from the hills nearby and sea salt from the four hundred year old salt pans at Kalloni. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1523972162369-Q0Z5MO2FMII0I4672UVK/Essex+feta+on+a+cutting+board.jpg Essex Feta - Softer Texture Feta's texture can be hard, soft and everywhere in between. How it's made and how long it's aged changes its texture. In the U.S. we're used to harder, crumblier feta. Essex feta will be much softer by comparison. This is gentle, pillowy feta, more like what the Greeks eat every day. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1523972413791-8RQK0Q1JKJT8FOT04E3Z/Lesbos+Greece+near+Agra.jpg Essex Feta - The Caldera of Agra The village of Agra, where Essex feta is made and where the sheep graze, sits on the rim of a volcanic caldera that's been home to sheep for ages. There's never been any industry here, it's idyllic. The lush hills are covered in herbs and flowers. The flocks of sheep are small, usually not more than four dozen. You can hear their bells tinkling on the hills. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516133709482-81VMIB35D1CCQC8308NR/Essex+feta+sheep+and+shepherd.jpg Essex Feta - The Shepherds of Lesbos The town of Agra, near the western edge of Lesbos, has a population of about one thousand. People that is. When it comes to sheep there are several times that many. The shepherds work collectively, grazing their flocks in the cool mornings and evenings on the sea-sprayed hills. The shepherds deliver milk to Tastanis twice per day, after the morning and evening milkings. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1540955800857-WO4PKLPR1MIXPYFU63XY/Essex+Feta+Lesbos.JPG Essex Feta - FETA DETAILS Cheesemaker Pangiotis Tastanis Dairy M&D Tastanis, est. 1980 Fixer Danae Tsekoura Made December through July Pasteurized sheep’s milk Sheep breed Lesbian Cheese sold in 2.5 kilo lb tubs, 2 per case https://essexcheese.com/who-we-are daily 0.75 2025-12-18 https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516135034093-97GDDL2LZD8VYX5KHGNC/Essex+Comte+Marcel+Petite+Claude+Querry.jpg Who we are https://essexcheese.com/what-wedo daily 0.75 2025-12-18 https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516136168355-BP9NV1L7TXE86BLY2VK7/Essex+Cravero+Parmigiano+Reggiano.jpg What we do https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1555530767499-JA8S4H23FGYDWWK2ZOOX/Essex+St.+Cheese+cheesemonger+travel+to+the+sourcejpg What we do Sean Hartwig formerly of Zingerman’s, Malachy James formerly of Di Bruno Bros and John Fancey of Bi Rite Market, visiting the source by traveling with us to Terschelling. https://essexcheese.com/wholesale daily 0.75 2025-12-18 https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516158791230-TCG3VUB2UBXU1E6MN4B6/Essex+Agra+Greece.jpg How To Buy Wholesale The village of Agra on Lesbos, home to the creamery where Panagiotis Tastanis makes his magical feta. https://essexcheese.com/contact daily 0.75 2026-02-05 https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516309123789-49F5A83OD59YEP215RGM/ACP2016_EssexAmsterdam-2499.jpg Contact us https://essexcheese.com/where-to-buy daily 0.75 2026-02-25 https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1516220881122-QQEJ7PPTPZSS7O4MLJWQ/L%27amuse+Goudas.jpg Where to buy https://essexcheese.com/cheeseresourcedownloads daily 0.75 2026-03-19 https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/2ec57236-7f2e-45af-8d67-e4a418ad391a/Screenshot+2026-03-06+at+10.12.16%E2%80%AFAM.png Cheesemonger Resource Downloads - Cheese Book Our latest catalog of cheeses makes a good training introduction for mongers. Download a PDF copy. Email us and we'll mail you some proper staple-bound copies. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1520981235843-OB2S5H7GQ8ZBBHV2X4FR/Essex+Feta+Lesbos+Brine+Recipe.jpg Cheesemonger Resource Downloads - Essex Feta Brine Recipe Make brine the way the feta makers do on Lesbos. Easy enough to make at home. Download this 5 x 7 inch postcard and pin it up at your cheese counter. Feel free to give copies away to customers. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1520982756279-MHP0XMWRH0UJX3DJOFMU/Comte+Flavor+Wheel.jpg Cheesemonger Resource Downloads - Comté Flavor Wheel The vocabulary of Comté's flavors. When you just don't know the right word to describe what you're tasting, here are several dozen of them. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/850f2d1b-3a5f-468c-8c01-0f0c299d1e18/cravero+parmigiano+reggiano+shelf+talker Cheesemonger Resource Downloads - Cravero Shelf Talker Details that set Cravero Parmigiano Reggiano from San Pietro in the Appenine mountains apart from other parmigiano reggianos. 6 x 8 inch PDF to download and print for training and reference. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/baeb8596-39c2-4960-875b-df7b9bfd65d8/Feta+Voras+6x8+inch+shelf+talker+postcard+PNG.png Cheesemonger Resource Downloads - Feta Voras Shelf Talker Details that set Feta Voras apart from other Greek fetas. 6 x 8 inch PDF to download and print for training and reference. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/0409f542-7d86-43d1-a9c7-6ba7a9337182/Essex+St+Cheese+wine+pairings Cheesemonger Resource Downloads - Wine Pairings Teaching a class and want help with the research? Looking to cross sell with your wine department? We worked with a sommelier to develop ideal wine pairings tips for all of our cheeses. 8.5 x 11 inch PDF to download and print for training and reference. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/e5d05b9c-d6b6-4665-bf3b-ac0c3a8827aa/lamuse+gouda+tea+cheese+pairings Cheesemonger Resource Downloads - Tea Pairings Looking for new pairing inspiration? Looking to teach a non-alcoholic pairings class? Betty Koster is a tea expert who has developed principles for pairing tea with cheese. 8.5 x 11 inch image for training and reference. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1544473734850-WJ9EHXAQV1DOYSL3B7WG/Screen+Shot+2018-12-10+at+3.28.32+PM.png Cheesemonger Resource Downloads - Traceability Log A handy template for any shop to use for organizing the process of receiving cheeses from your various vendors. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/2b94c938-04ff-4792-979d-fbce10146725/How+to+Cut+Comt%C3%A9+5x7.pdf Cheesemonger Resource Downloads - How to Cut Comté Handy “how-to” card for breaking down whole wheels into retail cuts. Great for new and experienced mongers. Download this 5 x7 inch card. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/c297631c-7fe9-49c2-a9cc-4f4680b5ff88/lamuse+cut+card+front.jpg Cheesemonger Resource Downloads - How to Cut l’Amuse Signature Gouda Handy “how-to” card for breaking down whole wheels into retail cuts. Great for new and experienced mongers. Download this 5 x7 inch card. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/9404f239-e2a3-46b6-b555-82805cc8c455/brabander+cut+card+front.jpg Cheesemonger Resource Downloads - How to Cut Brabander Gouda Handy “how-to” card for breaking down whole wheels into retail cuts. Great for new and experienced mongers. Download this 5 x7 inch card. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/8fa5b0ec-ad6a-4653-beed-d67a01127a3f/How+to+cut+Rispenes+gouda+front.jpg Cheesemonger Resource Downloads - How to Cut Rispens Gouda Handy “how-to” card for breaking down whole wheels into retail cuts. Great for new and experienced mongers. Download this 5 x7 inch card. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/2ce57a3a-c7c5-4948-b11f-f3bf2fafa952/Customer+Handbook Cheesemonger Resource Downloads - New Customer Handbook Download this short pamphlet on helpful things to know when you start working with us. https://essexcheese.com/social daily 0.75 2024-02-29 https://essexcheese.com/internship daily 0.75 2026-02-04 https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1523547605758-8BEXUHBO0E0PDZZ4K26Q/Betty+Koster+L%27amuse+Intership.jpg Essex St. Cheese Internship L'amuse - Essex & l'Amuse Internship The Netherlands The annual internship program for cheese mongers to learn about Dutch cheese in its homeland. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/4ecdfbb1-8569-430a-bdb0-0bdfd7ec30eb/Sophia+Matt+Montbeliarde.jpeg Essex St. Cheese Internship L'amuse - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/af076255-37f7-460b-9540-fe6113f673e6/Juliette+and+Dana+terschelling.jpg Essex St. Cheese Internship L'amuse - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1570413687012-ZNX7EL5ZZ53CR68G4BP4/Jessica+Lawrenz+Essex+L%27amuse+internship.jpg Essex St. Cheese Internship L'amuse https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1535594418249-PCGW996EH8LHI4UWD2K4/Katie+Park.jpg Essex St. Cheese Internship L'amuse https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1535669319136-QELQUM13A5NAFIXG1E77/Kara+Chadbourne.JPG Essex St. Cheese Internship L'amuse https://essexcheese.com/quality-assurance daily 0.75 2026-01-17 https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1576011023969-F7LD1FWR2MUT18ZJGANX/ACP2015_Essex_Greece-6687.jpg Quality Assurance https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1576011976369-77AWXXSKP8M963P3UF46/Essex+St.+Cheese+Allergen+Statement.jpg Quality Assurance - Allergen Statement Download a copy of our Allergen Statement. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/cdbd309d-c4d0-4a5d-8205-2a3d940639f1/Essex+Cheese+Display+Care+Statement+-+Website+2025.png Quality Assurance - Cheese Display Care Statement Download a copy of our Cheese Display Care Statement. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/9856ec9d-ef5e-430a-9d75-7303bba8e1cc/Essex+FSVP+Compliance+Letter+-+Website.png Quality Assurance - Foreign Supplier Verification Program (FSVP) Compliance Letter Download a copy of our FSVP Compliance Letter. https://essexcheese.com/internship-queseria-1605 daily 0.75 2026-02-04 https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/8567050e-74cd-4312-830e-be1908321768/1605+flat+lo+res+cropped.jpg Internship Queseria 1605 - Essex & Queseria 1605 Internship La Mancha, Spain The internship program for cheese professionals to learn about Manchego cheese in its homeland. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/eeb963db-5509-4b0c-acac-cced6edb837c/20240311_111130.jpg Internship Queseria 1605 - Make it stand out 2024 interns Austin Banach and Joe Karasch making a batch of Manchego. Austin was interviewed after the internship by Culture. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/9314d0f2-988b-4958-b2c3-1ad66b14008c/Matthew+and+Alex+on+the+Mountain+%281%29.jpeg Internship Queseria 1605 - Make it stand out Alex Brown of Gourmet Imports and Matthew Rose of Fairfield Cheese, 2023 interns. Matthew wrote about his experience on the Fairfield Cheese Co blog. https://essexcheese.com/training-videos daily 0.75 2023-10-19 https://essexcheese.com/feta-voras daily 0.75 2023-04-02 https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/7a98d184-be4d-4da8-a9af-cb653d425cc3/Feta_Voras_sheep_panorama_1.jpg Feta Voras - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1680469788416-68GWW5QI9WKS8X4BQN9W/001.jpg Feta Voras Springtime in Florina, neart Mount Voras. The hills are thick with green. This photo was taken in May. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1680469860713-0AWS1V85HE437UFXD0UI/002.jpg Feta Voras In fall, the once-green hills of Florina turn umber. This photo was taken in November. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1680469405921-T3D10AWG6CPC7MV3A2Q4/003.jpg Feta Voras Sheep in Florina eating their springtime diet of herbs and flowers. Thousands of species flourish on these hills and mountains, making for an incredibly diverse diet. This picture was taken in May. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1680469408699-2FCMC9M2T5DGKR2RGBC5/004.jpg Feta Voras Cheesemaker Andreas stands in front of one of his long, rectangular make vats. The milk is set and he’s about to harp the curd—i.e. cut it into pieces so it can release its whey. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1680469410766-7H0OZ78J7SDO88OJLFBG/005.jpg Feta Voras Feta Voras’s curd, once cut, drains whey in loaf-shaped molds. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1680469412414-5D6IH8WXWYMAH7K1CP4Z/006.jpg Feta Voras Feta Voras’s curd is cut into relatively large chunks compared to many other cheeses. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1680469414647-WSDWXYGKDE77U37P3SJ7/007.jpg Feta Voras The two bothers, Sokratis and Andreas, are the third generation making traditional Feta in this corner of Greece. Sokratis is the engineer, Andreas the cheesemaker. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1680469417811-V91CTVGH4ZXX011Q262T/008.jpg Feta Voras The shepherd brings in his sheep at the end of the day, spring in Florina. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/01b4f4c7-2f85-4ac1-965f-ca4f5230b6d8/Feta+Voras+shepherds.jpg Feta Voras - Making Shepherding a Growth Industry If you raise sheep you have to shepherd. God bless sheep but they need help. Dogs and humans have been there for millenia and they’re still a key part of cheese chain. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/f883676b-54b0-4054-8cef-70d678445c51/Bear+sign.jpg Feta Voras - Feta of the North Mount Voras is one of Greece’s highest peaks and its nearby slopes make up the grazing ground for the sheep whose milk becomes Feta Voras. This is a wild land with bears on the prowl. Watch out! https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/8afb7e79-e5b4-4801-a7a9-5b4183626875/Feta_Voras_curd.jpg Feta Voras - PDO Feta Florina is one of the seven regions that can make traditoinal PDO feta. It’s made in small blocks, sprinkled with sea salt from the port of Patras, aged for about three months, then sliced into wedges and packed up for shipment to New York. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/4bd8f1da-39b5-43a8-a890-96526c046f90/Feta_Voras_Open_Here_flat.jpg Feta Voras - FETA VORAS DETAILS Cheesemaker Andreas Dmitriu Dairy Achilles & Sokratis est. 1952 Fixer Danae Tsekoura Made all year Pasteurized sheep and (a tiny amount of) goat’s milk Sheep breeds Florian primarily, also Chiu, East Fresian, Cargunico Cheese sold as 7 oz package, 12 per case https://essexcheese.com/send-me-a-sample daily 0.75 2023-03-30 https://essexcheese.com/cheese-information-sheets daily 0.75 2025-11-06 https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1521510370770-BCXQSN1Y9BQIT6O4B8TS/Essex+Comt%C3%A9+Specifications+Download.jpg Cheese Information Sheets - Essex Comté Specifications Deep details on Essex Comté from Marcel Petite, Fort St. Antoine. 8.5 x 11 inch PDF to download and print for training and reference. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/bca05b91-e982-4c66-a762-2ea4b3ed7bd5/Essex+Comt%C3%A9+Fleur+crib+sheet Cheese Information Sheets - Essex Comté Fleur Specifications Deep details on Essex Comté Fleur from Marcel Petite, Granges Narboz. 8.5 x 11 inch PDF to download and print for training and reference. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/f5c9ef31-f0ef-4ed1-b6d0-93a6b1f77465/Essex+Comte+Legacy+Reservation+Cheese Cheese Information Sheets - Essex Comté Legacy Specifications Deep details on Essex Comté Legacy from Marcel Petite, Fort St. Antoine. 8.5 x 11 inch PDF to download and print for training and reference. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/410415e4-a1e7-498d-8f63-0693056d51b8/Gourmet+Imports+664+Reservation+Comte+Information+Sheet.png Cheese Information Sheets - Gourmet Imports Comté Reservation Specifications Deep details on Gourmet Imports Reservation Comté from Marcel Petite, Fort St. Antoine. 8.5 x 11 inch PDF to download and print for training and reference. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/24c839b1-71d1-4f4f-9101-d6c0275bf92a/tbf+image.png Cheese Information Sheets - Tomales Bay Foods Comté Reservation Specifications Deep details on Tomales Bay Foods Reservation Comté from Marcel Petite, Fort St. Antoine. 8.5 x 11 inch PDF to download and print for training and reference. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/95899f4e-b1b4-4b4b-ae38-a8767dee2cce/Essex+Cravero+San+Pietro+Parmigiano+Reggiano.png Cheese Information Sheets - Cravero Parmigiano Reggiano San Pietro Specifications Details on Giorgio Cravero's Parmigiano Reggiano from San Pietro. 8.5 x 11 inch PDF to download and print for training and reference. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/2e777160-8a76-4f17-bf6c-250d8715a48b/Essex+Manchego+1605+crib+sheet.png Cheese Information Sheets - Essex Manchego Specifications Our raw milk, unwaxed, farmhouse Manchego specs. 8.5 x 11 inch PDF to download and print for training and reference. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/62dcfd72-3704-47bd-ba9e-593840d331d3/Essex+Feta+Lesbos Cheese Information Sheets - Essex Feta Lesbos Specifications Details about the Essex Feta from Lesbos. 8.5 x 11 inch PDF to download and print for training and reference. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/ce76ada7-f952-4aab-a954-7cb499ce3636/Essex+Feta+Voras.jpg Cheese Information Sheets - Feta Voras Specifications Details about the Feta Voras from the North of Greece. 8.5 x 11 inch PDF to download and print for training and reference.. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/79ecf7dc-2e5a-402a-993d-77ae12110392/Screenshot+2023-11-21+at+12.12.37+PM.png Cheese Information Sheets - L'amuse Signature Gouda Specifications Our top-selling gouda's intimate details. 8.5 x 11 inch PDF to download and print for training and reference. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/833bc5a4-e4f8-43e3-a987-341a911d968b/Lamuse+Pril+Gouda+crib+sheet.png Cheese Information Sheets - L'amuse Pril Gouda Specifications The younger sibling to our top-selling gouda's intimate details. 8.5 x 11 inch PDF to download and print for training and reference. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/3a9e7c29-52e4-4402-8e8c-224c469f999d/Screenshot+2023-09-12+at+4.39.55+PM.png Cheese Information Sheets - Brabander Goat Gouda Specifications The gouda that's as tasty as a milk shake. 8.5 x 11 inch PDF to download and print for training and reference. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/3dbbd3d7-f4c2-42cc-a009-670f62614c60/L%27amuse+Rispens+Sheep+Gouda+information+sheet Cheese Information Sheets - Rispens Sheep Gouda Specifications Details on brioche and cherry toast sheep gouda. 8.5 x 11 inch PDF to download and print for training and reference. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/e92fa8e0-448e-46ba-9548-b1efaceb922c/wilde+image.png Cheese Information Sheets - Wilde Weide Gouda Specifications The one-of-a-kind gouda made on a 300 year old island farm. 8.5 x 11 inch PDF to download and print for training and reference. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1523545816460-SI0N1WP9J41KDSR3B04J/Terschelling+Gouda+Specifications+Download.jpg Cheese Information Sheets - Terschelling Sheep Gouda Specifications Details on the organic sheep's milk gouda from the island of Terschelling. 8.5 x 11 inch PDF to download and print for training and reference. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1523545917997-0KTIQ0LMYO5772NP39KS/Salty+Dunes+Specifications+Download.jpg Cheese Information Sheets - Salty Dunes Sheep Gouda Specifications Details on the organic cow and sheep's milk gouda from Terschelling island. 8.5 x 11 inch PDF to download and print for training and reference. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/59fbdc2d-50fb-4fb0-ad13-2b521a496f84/Essex+Mandala.png Cheese Information Sheets - Essex Mandala Cheese Specifications Details on the raw cow’s milk cheese from Sao Paolo, Brazil. 8.5 x 11 inch PDF to download and print for training and reference. https://essexcheese.com/classes-we-teach daily 0.75 2026-01-22 https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/2a60c6f5-dd10-45fa-a622-fc17a7d38168/Comte%CC%81+Reservation+with+Benoit.jpg Classes We Teach - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://essexcheese.com/swag daily 0.75 2025-02-13 https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/e29050e6-4ea3-4b99-8164-1218163aae6f/BBR+long+sleeve+shirt+back.png Swag - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://essexcheese.com/internship-queseria-1605-copy daily 0.75 2025-06-01 https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/8567050e-74cd-4312-830e-be1908321768/1605+flat+lo+res+cropped.jpg Internship Queseria 1605 (Copy) - Essex & Queseria 1605 Internship La Mancha, Spain The internship program for cheese professionals to learn about Manchego cheese in its homeland. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/eeb963db-5509-4b0c-acac-cced6edb837c/20240311_111130.jpg Internship Queseria 1605 (Copy) - Make it stand out 2024 interns Austin Banach and Joe Karasch making a batch of Manchego. Austin was interviewed after the internship by Culture. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/9314d0f2-988b-4958-b2c3-1ad66b14008c/Matthew+and+Alex+on+the+Mountain+%281%29.jpeg Internship Queseria 1605 (Copy) - Make it stand out Alex Brown of Gourmet Imports and Matthew Rose of Fairfield Cheese, 2023 interns. Matthew wrote about his experience on the Fairfield Cheese Co blog. https://essexcheese.com/internship-cravero daily 0.75 2026-02-04 https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/c305cd5c-e7d7-4e32-b5c1-d328ef007d9b/Cravero+final+2659.jpg Internship Cravero - First ever! Essex & Cravero Internship Bra, Italy The internship program for cheese professionals to learn about Parmigiano Reggiano cheese in its homeland. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/a9de627a-4564-4b41-8c8b-ef3d33c8ad8d/ACP2016_EssexAmsterdam-8372.jpg Internship Cravero - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://essexcheese.com/essexmandala daily 0.75 2026-03-16 https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/62073c13-9000-4e65-86ee-64334c79ba54/PHOTO-2022-09-22-23-46-35.jpg Essex Mandala - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1751074103225-EEHQN8V0HY58HK9NXTEH/IMG_1404.jpg Essex Mandala - Bela Vista Fazenda The farm has been in the Mineiro family for three generations. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1751046514205-NRXAGUHHQLHSHZ0WW9Y4/DSC03844.jpg Essex Mandala - Girsey The Gir Zebu from India — with its iconic neck hump — has been cross bred with the classic Jersey milking breed. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1751046463180-Y4F9LA93TA8K33Q8RLN6/DSC04335.jpg Essex Mandala - Vats The raw milk is warmed to 33 degrees celsius in copper vats and the curds are cut to the size of quinoa and semi-cooked. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1751046414573-0ZTVKUPY86X23I72LDK8/DSC04656.jpg Essex Mandala - Molds The cheese is set in wide plastic molds. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1751047413904-LIO67G64C0ZF5PPDPMZR/IMG_1240.jpg Essex Mandala - Pressing These freshly molded cheeses are stacked to expel whey. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1751046328889-YJRMRK5NHQWFOHKKEUWZ/washed+rind.png Essex Mandala - Washed Mandala is washed with morge every week to develop its rind, similar to alpine cheeses. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1751046482082-99D24PL9UW1GT85A73A4/_TGB4000.jpg Essex Mandala - Aging The wheels are aged on pine in underground cellars for just under a year, then hand selected by Essex. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/1751073904682-7VNL2DOH6CYS400XLWB8/24-11-27-Essex-Cheese_Mondala-Cut-On-Wood_162_RT.jpg Essex Mandala - Mandala The cheese is firm but not dry, and has a smattering of holes. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/a06f6f0f-f042-4d92-9fac-b216f586623e/DSC03845+crop.jpg Essex Mandala - Girsey The Gir Zebu cow was bred in India and can handle tropical heat, just like that found in Brazil. Bento and his family cross bred Gir with Jerseys, renowned for their milk. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/6ce22d1e-18ad-4bf5-a4a8-5ca22f6b4b03/IMG_1403+cropped.jpg Essex Mandala - Bela Vista Fazenda The hilly farm has been in the Mineiro family for three generations. It’s located in Pardinho, Brazil, about 200 kilometers from Sao Paolo. https://images.squarespace-cdn.com/content/v1/59a9a56ebebafb3c52c4b42f/c957c527-1fd8-47e7-bd6a-e926629f84c1/DSC04703.jpg Essex Mandala - Mandala details Chesese maker Vanessa Alcoléa Selection Jason Hinds Raw cow’s milk Farmstead Cow breed Girrsey (Gir zebu + Jersey) Wheels sold as 20-25 lbs https://essexcheese.com/new-page daily 0.75 2026-03-24 https://essexcheese.com/store daily 0.75 2025-02-14