Breakfast Menu "The Cheese Company" Narberth

Abbaye De Belloc

Unpasteurized with a firm, dense, yet creamy texture. Its fruity flavor is rich, nutty, and buttery with caramelized undertones.

Aged Provolone

Allgauer Bergkase

This is the only d.o.p. (designation of origin protected) cheese from germany. It is handmade from raw, free milk from the cows grazing in the allgaur mountain.

Appenzeller Extra Aged

Made with unpasteurized cow's milk, it has a texture that is smooth, dense, and supple. Its flavor is fruity, spicey, and tangy, becoming more piquant with age.

Asiago

Beemster With Wasabi

Beemster- Goat Gouda

Blue Shropshire

An artisan and farmstead pasteurized blue that is moist and creamy when young, yet firm and crumbly when aged. Its flavor is mild, creamy and caramel-like with a piquant touch.

Brillat Savarin

A triple-cream, brie-style cheese that is buttery and decadent with a rare, natural rind. It is the cheese equivalent to ice cream, and is incredible on its own, or when served with fruit, hearty artisanal bread, and champagne. A great dessert cheese.

Bruder Basil

Bucheron

Orignated in france (loire valley), it is a firm-textured goat's milk cheese with a bloomey, natural rind that is sweet and mellow when it is young. As it ages, its flavor will become more pronounced and its texture will become dry and crumbly.

Buffalo Taleggio

Camembert

A mild and creamy cow's milk that is brie -like, but with a soft, ripened rind.

Capra

A dense and creamy goat cheese with a hint of sweet honey.

Cashel Blue

Made from pasteurized cow's milk, this farmstead blue has a natural rind, which encases a sweet, milky, and pleasantly acidic flavor.

Cave - Aged Gruyere

Chaubier

Chaumes

A mild, washed - rind cheese with hints for the raw and nutty flavor of french munster, complimented by a smooth, semi - soft texture.

Chimay

An artisan cheese with a rind that is washed in chimay beer, which lends nuances of hops and malt. Its texture is smooth and creamy with a mild, yet richly nutty flavor.

Clochette

Has a medium salt level, and is creamy with a slightly sharp finish.

Comte

A raw, aged cow's milk with a sharp, nutty, and distinctive flavor.

Cotswold

Delice De Bourgogne

One of the classic triple cream cheeses from france, it has a delicate, yet edible natural rind and a snowy, white interior. Slightly salty, and with a tangy taste, it is delicious with strawberries and champagne.

Emmentaler

A traditionally unpasteurized, part-skimmed cheese that is supple and smooth; also delicately sweet with earthy and fruity undertones.

Epoisses

Etorki

A pasteurized cheese from the french basque region of the pyrenees. It has a firm texture that is supple, and faintly oily. Its flavor is mildly sweet, creamy, and rich with a slightly nutty and burnt caramel finish.

Ewephoria

Farmer's Gouda

Fiscalini Farmstead

Fleur Verte

A fresh and milky white goat cheese, dusted with dried herbs that beautifully highlight the tangy sweetness of the cheese.

Fol Epi

Fourme D' Ambert

An unpasteurized cow's milk cheese with a mild, earthy, and slightly pungent flavor, and a texture that is moist and creamy.

Fromage D'Affinois

A double cream brie-type with a smooth, rich and delicate flavor that is high protein and calcium.

Fromage De Meaux

A pasteurized milk version of brie de meaux with a long history that dates back to the 18th century. Its rich, sweet, and nutty flavors are complimented by smoke and wild mushroom nuances.

Goat Brie

A creamy and tangy goat cheese that is perfect for spreading on crackers or crusty bread.

Gorgonzola

One of the worl's finest blues is savory and pungent with a sharp, spicy, and intensely rich flavor.

Gran Queso

Grayson

Made from the raw milk of new jersey cows, it is rich with a texture and taste that is similar to livarot and taleggio, but more aged.

Great Hill Blue

A crumbly, raw milk blue from massachusetts that has a natural rind and a texture that is creamy and moist. Its flavor is comprised of buttery and tangy notes.

Humboldt Fog

A pasteurized artisan goat's milk cheese with a soft and creamy texture that oozes near the rind, yet is firm and crumbly near the middle. A fine layer of ash runs through the center, which attributes to its mild, tangy, clean, and lemon flavors.

Huntsman

Double glouster layered with stilton.

Idiazabal

This firm and slightly dry unpasteurized cheese has a robust and rich buttery and nutty flavor with overtones of smoke and balsam.

Jarlsburg

Le Bleu De Basque

Le Marechal

Locatelli

Mahon Curado Reserva

From minorca, it has a hard, smooth texture with intensely nutty, sharp, salty, buttery, and fruity flavors.

Manchego

Mimolette

Montagnolo

From bavaria, this triple cream is a soft ripened blue cheese with a buttery texture and a rich and piquant taste.

Moody Blue

A rich and creamy cow's milk with a smoked blue flavor.

Morbier

An elastic and springy unpasteurized cow's milk with a lightly piquant and nutty flavor that is both yeasty and fruity with fresh grass traits.

Munster

A piercingly sharp cow's milk with a deliciously pronounced and powerful aroma. It has a complex and rich array of sweet, beefy, savory, and tangy flavors.

Naked Goat

Oakvale Farmstead Gouda

Old Amsterdam

Parmigiano Reggiano

Pecorino Romano

Petit Basque

An extraordinarily mild 100% sheep's milk cheese with a subtle nutty flavor, and a texture that is smooth and tender.

Piave

Stravecchio- meaning extra aged) originated in piave river valley (region of belluno, italy). A pasteurized cow's milk, which is collected in two milkings, one of which is skimmed. The texture is dense, hard, and resembles a young parmigiano reggiano.

Prima Donna

Queso Leonora

A semi-soft goat cheese that is handmade in the mountains of leon, spain.

Raclette

Reblochon

This unpasteurized cow's milk cheese has a washed rind and a softer-than-brie texture. It is creamy with a nutty flavor, sweet taste, and a strong herbal aroma.

Red Dragon

Roaring Forties Blue

A full - flavored australian blue cheese with a sweet, yet slightly nutty flavor and aftertaste.

Romao

Roquefort

An unpasteurized, profusely veined blue with a deep, intense, complex, and spicy flavor.

Roquefort Gabriel Coulet

An unpasteurized, deeply veined blue that has a rich, buttery flavor and a tangy and zesty spiciness that intensifies as it ripens. It is accompanied by an incredibly creamy and moist, yet crumbly texture.

Saint Agur

A triple cream blue with an unforgettably rich, buttery, and creamy taste.

Saint Andre

A delicious triple cream cow's milk that has a smooth and buttery texture that is rich and sublime, especially when spread on crackers.

Serena Farmstead

Smoked Applewood Cheddar

Stilton

A pasteurized blue with rich and creamy cheddar undertones; it is moist and crumbly with a spicy aroma.

Taleggio

Tomma De Savoie

An unpasteurized artisan cow's milk with a mild flavor that is nutty and savory.

Truffle Tremor

An aged goats milk from california that is specked with earthy truffles.

Vacherin Fribourgeois

An unpasteurized blend of savory, nutty, and caramel - like flavors.

Valdeon

Originated in spain (picos de europa). Made from mixed cow's and goat's milks. Cave-aged with rich, intense, and salty flavors with a natural rind that is wrapped in chestnut leaves.

White Stilton With Ginger And Mango

A sweet and creamy dessert cheesewith spicey specks of ginger and sweet pieces of mango running throughout.

Zamorano