Buedel Food Products Co. Specialty Cheeses, Meats & Groceries ...

Buedel Food Products Co. 708-496-3500
Chatel Mini #964309 5/200 gr
Chatel is a soft, mould ripened cow's milk cheese made at our creamery in Cornwall. It is made using full fat
cows milk produced on local farms. To make this cheese the company adds Cornish double cream, salt,
vegetable rennet and starter cultures. It is a mild and creamy cheese with a soft, melting texture. It is ripened
for 10 days in special ripening rooms. As the cheese matures it develops its golden straw colored body and
velvety texture. Chatel is Cornish for 'Cattle'. Chatel is a versatile cheese which can be enjoyed by everyone.
Ideal for the cheeseboard, in a sandwich or for cooking.
Cheshire Colored #203054 1/9 lb Coombe Castle
This dense, crumbly cheese derives its mild saltiness from the pastures of the Cheshire plain. England's oldest-known
cheese, it is reddish-orange in color and has a slightly tangy flavor. Cheshire is ripened for two to three months, more
aged than a typical Double Gloucester but less than most Cheddars. Immensely popular and widely copied, a true
cheese lover should be quite familiar with this longtime classic. Made from pasteurized cow's milk.
Also available retail pack #203702 10/200 gr (7 oz) Tray wedge #203748 8/200 gr
Cheshire Cloth Wrap 203791 1/3.25 kg
Above type of cheese aged in cheese cloth.
Cheshire Fruit Twist w/ Fig & Apricot #204577 2/1.5 kg
A delicious blend of extra creamy Cheshire cheese with a unique twist of chopped fig
and apricots. Wonderful served either as part of a sweet cheeseboard or crumbled over
fish and melted under the grill.
Cheshire Fruit Twist w/Orange and Clementine #204578 2/1.5 kg
A delicious blend of extra creamy Cheshire cheese with a unique twist of fresh
Clementine's and orange marmalade. Fabulous served as a dessert cheese with
wholemeal biscuits.
Celtic Brie #203798 1/1 kg
Celtic Cornish Brie, Organic #203729 1/1 kg
Cornish Brie is made using full fat, pasteurised cow’s milk sourced from Cornwall.
Celtic Brie is a beautifully smooth and creamy example of this style of cheese. Cornish
milk is rich and creamy and gives this soft ripened Brie a characteristic yellow, buttery
color.
Garlic Yarg #964305 1/4 lb
Cornish Yarg was invented by Welsh cheese makers, Mr. and Mrs. Gray, 15 years ago based on a 13th century
recipe. The name itself is their name spelt backward. The curds are cut, turned, and then cut and turned again until
the acidity level is good. Then they are milled, lightly pressed overnight, and brined for a few hours. A semi-hard,
pasteurized cow's milk cheese from Cornwall which is covered in wild garlic leaves to produce a distinctive rind
and flavor, as well as an unusual and attractive cheese. The distinct flavor of garlic runs throughout for a unique,
yet subtle, flavor
Cornish Yarg w/ Nettles #964306 2/3.5 lb
As above but covered in nettle leaves to produce a distinctive rind. The nettles were
originally used as a preservative, but also lend a mushroomy flavor to the cheese. In 2 weeks the nettle coating turns
a spidery gray. In 4-6 weeks Cornish Yarg mellows out and gives off a grassy, honey-like, slightly citrusy flavor. Yarg
is aged for about 2 months and possesses a moist, supple texture and a fresh, clean, creamy, tangy flavor.
Gevrik Goat Cheese #964322 7/70 gr
Gevrik is a full fat goat's milk cheese made in Cornwall. It has a clean and fresh taste with a wonderful nutty flavor. It
develops a creamy, melting texture as it matures. Gevrik is made using 100% English goat's milk sourced from the
producer's own regular supply farms. Gevrik is a healthy and versatile cheese. Weighing in at a convenient 70 gr, they
are ideally sized for individual portions. ideal for the cheeseboard, in a salad, on a sandwich, or for grilling. This
cheese is pasteurized and suitable for vegetarians.
Dorset Blue Vinney #964303 1/6 kg
Dorset Blue Vinney is a genuine regional cheese made in the Sherbourne Valley. It is a hard cheese made from
skimmed cow's milk with 40 to 46% fat in dry matter. Maturing lasts up to 12 months or even 18. The word "Vinney" comes from "vinew," an
old English word which meant mould. It was in common use all over the country until the 16th century when it became confined to the dialect
of the southwest and was, in particular, associated with the Dorset cheese.
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