L’Etivaz is made essentially as Gruyère was one hundred years ago, made only when cows do their summer grazing in Alpine pastures filled with wildflowers and herbs. Also keeping with age old practices, this Alpine cheese is made in traditional copper cauldrons, and only over old-style, open wood fires. The result is a Gruyère cheese that is a bit creamier, less sharp yet exceptionally smooth and flavorful. A beautiful alternative to Gruyère if you would like to try something different. The rich flavours of l’Etivaz hold up well to cured meats or dry style salami and would be great for a stay-at-home picnic in your living room. Pair with Pinot Gris, Chardonnay, Chablis or aged Port.

Morbier

Morbier is a pressed French cheese named after the village of Morbier in the Jura Mountains. Its distinction comes from a symbolic layer of ash that runs through the middle representing the long-ago practice of separating morning and evening milk. This cow’s milk cheese has a mild, nutty flavour and a creamy texture. It is very nice by itself with fruit and a white Jura wine, Beaujolais or a Chablis, however, it also melts very well and is versatile in the kitchen. Much like the Alpine cheeses mentioned last week, when taking advantage of its great melting capabilities think…Croque Monsieur – Quiche – Raclette – Scalloped Potatoes – Poutine – Cheese Burger – Pizza.

Other Cheese of Special Mention

Our special kind of winter blues…Colsten Bassett Shropshire Blue (UK) – Tiger Blue (BC) – Saint Agur (France) – Roquefort Carles (France)

Cheese suggestions for game day…Irish Porter Cheese, Smoke Flavoured Applewood Cheddar, Coombe’s Castle Fiery Spice, Smoked Gouda and Herma’s Signature Beer Cheddar Spread

NEW at Herma’s

In our freezers…Olive Ciabatta Rolls – Black Pepper Buns – Butter Croissants

For snacking…Enercheez Crunchy Cheddar Bites – Picard’s Chocolate Covered Raisins and Chocolate Covered Crispy Potato Chip Peanuts – Feridies Honey Cheddar Snack Mix, Mixed Nuts and Cashews

Creme Fraiche D’Isigny