Port Salut is a smooth, delectable cheese made in the province of Brittany on the west coast of France. The rind of the cheese is slightly moist and colored, with traces of the cloth used in its production. Creamy and soft, with a mellow flavor it is excellent with fresh fruits, cubed onto a cheese tray, or used as a melting cheese on a pizza, pasta, or a sandwich.
Red Hawk is for the bold! Beyond its rough and rowdy aroma, this cheese has a rich and meaty flavor with balanced notes of cured meats, wild sage, and a kiss of ocean air. This special cheese is made exclusively in our original Point Reyes Station creamery to capture the terroir. Each piece is delicately washed with a simple brine for four weeks, developing a glistening sunset-hued rind.
During cheese making, the acidic milk is brought to the lab and kept on the wood shelves in the chambers as well in caves according to tradition. In order to prevent the cheese from mold infestation, it is washed with seawater once a week. Taleggio has been granted a PDO designation and contains 48% fat. The cheese has a strong smell, but the taste is relatively mild with an unusual fruity tang. An excellent melting cheese!
Washed rind cheeses are robust in flavor and are great with fresh fruits such as tangy honeycrisp apples and dried cherries or apricots. Sprinkle some marcona almonds and roasted walnuts alongside.
Try a few different types of salami with these cheeses such as a spicy calabrese or an italian wine salami.
Washed rind cheeses most often have an oozy center which begs for a chunk of crusty bread. Make sure to include some freshly sliced artisan baguette and crackers on your board. For the best of both worlds, find a cracker that has dried fruit in it such as Raincoats crisps (avaiable in our deli).
Find a fruit forward preserve to match with washed rinds, and if you are feeling adventurous, one with a spicy kick to cut through the richness of these cheeses.