There are, of course, exceptions and as much as we love our Marike Gouda in its original form, it's such a delicious cheese and we eat it so often that sometimes we like the little something extra. We carry a cumin and extra-aged version but this week we're featuring the smoked variety. It's amazing a little bit melty on burgers or mixed into a mac n' cheese.
Our cheddar from the Veldhuizens this week also has some extra flair in the form of caraway seeds. If you yourself are purist, then we recommend the Pawlet from Vermont. Raw Jersey milk is the basis for this Italian-style toma, which is aged four to six months. It's versatile with broad palate appeal.
Other than that, our special non-cheese treat that we're sampling is the ever seductive Taza chocolate.
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