Roelli Cheese Haus Select Cheddar: This
new creation from award-winning cheese-
maker Chris Roelli is a 20-pound bandage-
wrapped Cheddar with a twist. Roelli adds
some non-Cheddar cultures to produce
nutty, mellow flavors and he tints the inte-
rior the color of butterscotch with annatto.
"People gravitate to it because of the color,"
says Burns, "but then they try it and it's deli-
cious. It's a little more fudgy and earthy, not
a bitey Cheddar."
Roth Cellars Monroe: A double-cream,
washed-rind cow's milk cheese, Monroe has
a tender, open texture and a yeasty, eggy
aroma. It's a lovely new creation from the
experts at Roth but in limited distribution.
Landmark Creamery Anabasque: The
two partners behind Landmark specialize
in sheep's milk cheese and the washed-rind
Anabasque is their flagship. Modeled after
Ossau-Iraty, the aged French Basque tomme,
Anabasque smells of caramel and warm but-
ter and has a firm yet creamy texture.
From Wisconsin
Deer Creek Cheese The Blue Jay: This
rindless cow's-milk blue wheel is scented
with juniper berries. Ignore the quintuple-
crème claim on the label. Triple crème would
be more accurate. In any case, the cheese
is luscious and the juniper scent does not
overwhelm.
Hook Triple Play Extra Innings: Tony and
Julie Hook developed Triple Play in 2014,
then decided to give a few batches of this
three-milk cheese (cow, goat, and sheep)
some extra age. Made in 40-pound rind-
less blocks and matured about 15 months,
Extra Innings develops a Gouda-like caramel
sweetness, a nutty aroma typical of Swiss
alpine wheels and some mellow Cheddar
character, too.
Janet Fletcher writes the email newsletter
"Planet Cheese" and is the author of
Cheese & Wine and Cheese & Beer.
Our hand-crafted,
twice-baked CheeseCrisps
are ready for your show.
sales@johnwmmacys.com
You want a star? You want a wingman? These are the ones.
Summer Fancy Food Show Booth #1968
cheese focus
PHOTO: LANDMARK CREAMERY
Landmark Creamery Anabasque
SPRING 2019 41
