Featured Cheeses

At The Cheese Shop you will find many classic cheeses from around the world! The same quality you find in Europe imported to Indianapolis for you to enjoy at home.
ewephoria

Ewephoria!

Made in Holland, Ewephoria is a hard earthy Gouda style cheese made from pasteurized sheep’s milk (hence the spelling).

The process for making Ewephoria is traditional to Gouda but the use of sheep’s milk gives it a softer sweeter flavor thought by the importer, CheeselLand, Inc. to be more suitable to the American market. Many people describe tasting pineapple or butterscotch and caramel.

Hunstman

huntsman-cheeseOne of our featured cheeses is this visually impressive cheese from the UK called Huntsman. Huntsman is made by combining in layers, two legendary English cheeses, Stilton and Double Gloucester.

It is a fairly labor intensive process to make Hunstman cheese as the cheese is hand layered. The contrasting of both flavors and textures of the two cheeses combines for a salty and nutty result! The Stilton portion of Hunstman cheese is pasteurized, the yellow Gloucester portion is not.

Big John’s Cajun

This spicy hand-rubbed cheese packs a heated punch as you near the rind. Made from the milk of local Jersey cows in Northern Utah, the combination of sweet creaminess and spice make it a great addition to any cheese plate. Quality Ingredients The spice is right! Our Cajun rub was developed by Ogden, UT chef John Dearmin using only the finest ingredients. Unlike typical Cajun rub, Big John uses cayenne pepper instead of paprika. Sorry, the rest of the recipe is top secret. The spiciness of the rub is a nice compliment to the creamy texture of the cheese. Watch out, this cheese packs a heated punch as you near the rind.

Brillat Savarin

This cheese was created in 1930’s by Henri Androuet and was named after the renowned 18 century French food writer Brillat-Savarin. It is a soft-white cheese of round shape with a thick, velvety, white crust.

Stilton

The history of Stilton can be traced back to the early 18th century and although it is clear that the recipe used has changed quite dramatically over the years it remains one of the world’s best known and much loved cheeses.

Quintessentially English, Stilton has its own Certification Trade Mark and is an EU Protected Food Name. This means that:

  • it can only be produced in the three Counties of Derbyshire, Nottinghamshire and Leicestershire
  • it must be made from locally produced milk that has been pasteurised before use
  • it can only be made in a cylindrical shape
  • it must be allowed to form its own coat or crust
  • it must never be pressed and
  • it must have the magical blue veins radiating from the centre of the cheese

Stilton’s unique flavour makes it suitable not only for those special occasions when only the best will do , but also but for perking up everyday recipes and snacks. With its slightly open texture and creamy background it melts and crumbles easily and is one of the few cheeses that freezes well.

Smokey Blue Cheese

Rogue Creamery’s “Oregon Blue” is the first blue cheese made on the West Coast, so we thought it only fitting that it be the first blue ever smoked. Cold smoked it for 16 hours over hazelnut shells from the Pacific Northwest. The result is a balance of sweet caramel and hazelnut flavors that magically contrast the sharpness of our blue cheese. Crumble on top of a grilled burger or simply layer slices on rustic white bread. We recommend pairing with a Cabernet Franc or Zinfandel wine.

 

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