Welcome to Uncorked Wine & Cheese

HALLOUMI: Greece

Pastuerized sheep's milk, firm & briney with a bit of spring to it. This lovely cheese hails from the Mediterranean and was first made on the island of Cyprus. Slice , grill, bake, fry and eat!! The perfect cheese to serve as an aptzr or as part of dinner!

FARMHOUSE GOAT GOUDA: Holland

Organic goat's milk. Creamy white & mild this is a lovely alternative to stronger goat's milk cheeses. Semi-hard.

MANGO & GINGER WENSLEYDALE: England

Classic dessert cheese. The traditional Stilton creamy cheese base filled with generous chunks of mango & ginger that will leave you feeling like you've just eaten a piece of cheesecake!

CASATICA d'BUFALA: Italy

Water Buffalo milk. White boomy rind, soft ripened stracchino-style cheese is plump & creamy, bursting with earthy and slightly mushroomy tones. Water buffalo milk is considered to be the richest & sweetest of all milks

TALEGGIO: Italy

Semi-soft, washed rind pasteurized cow's milk cheese with a strong aroma but a relatively mild flavor. Extre.mely creamy

CAVE AGED GRUYERE:  Switzerland

Unpasteurized cow's milk. This amazing cheese has a delightfully nutty, full flavor combined with complex musty & mushroomy tones. Aged a minimum of 16months.

CRANBERRY WENSLEYDALE: England

Cow's milk. Creamy, crumbly & full of flavor highlighting a bit of tartness. Beautiful to serve on a cheese plate or simply to nibble on.

COLSTON BASSETT STILTON:  England

Pasteurized cow's milk.  Made the 'old school' way by using hand laded curd & rennet, not to be found at any  other Stilton maker. This results in a texture that is amazingly luscious, creamy & full-bodied in flavor with a much richer, deeper & more complex. Colston Bassett is one of the smallest dairies in the United Kingdom.

PILOTA: France

Cow & sheep's milk. Produced by a medium-sized dairy in the French Pyrenees, The rind in medium dark and not intended to eat. The cheese inside is creamy, butter -colored and smells of nuts and sizzled butter, reminding you of  grilled cheese. Mellow, sweet, milky & nutty. #1 selling cheese at Uncorked

GRAND CRU 4YR AGED GOUDA: Holland

Cow's milk. Deep amber in color, with plenty of protein crystals  throughout. Hard consistency.  A range of flavors including a sweet caramel-butterscotch note, a savory nuttiness and a considerable sharpness. 

COTSWOLD DOUBLE GLOUCESTER with CHIVE & ONION: England

Cow's milk. This creamy double Gloucester (texture of mild cheddar) is laced with flakes of chive & onion packing a flavor punch. Often referred to as 'pub cheese'. Truly, a favorite!

SCHORREN JERSEYKASS GOUDA: Netherlands

Pasteurized Organic Jersey  cow's milk made from a herd of only 80 cows on the island of Goeree Overflakkee. Jersey milk is higher in protein and butterfat therefore makes a richer cheese. Very buttery profile. Hard cheese with plenty of protein crystals throughout.

MOLITERNO al TARTUFO: Italy

Sheep's milk. Semi-hard cheese with abundant ri: bbons of black truffle creating a flavor full of grassy tang with an earthy & mushroomy finish. 

PATACABRA: Spain

This unusual goat's milk cheese brings a slightly earthy flavor showcasing hay & citrus withva creamy texture. Washed rind.

HEXAIRE ALSACE MEUNSTER: France

This is not the Munster with which most Americans are familiar. Alsatian Munster is another animal altogether. Munster is virtually the only regional cheese native to Alsace. It has a very pronounced, powerful aroma that is oddly reminiscent of fried eggs. Munster is smelly due to its washed rind. Made from cow's milk.

OVELHA AMANTEIGADO: Portugal

A stupendous cheese from Queijos Tavares, these plush pale yellow rounds of amanteigado (buttery soft) cheese have an irresistible oozing softness. The use of thistle rennet imparts a slight sour tang that along with hints of lanolin from the raw sheep’s milk make for a heady combination. Yet, the overall flavor of the pudding-like paste remains more delicate than overwhelming, with floral notes at the finish. Sheep's milk cheese.

FOURME au MOELLEUX: France

This amazing dessert blue cheese starts with a very famous cow’s milk blue cheese, Fourme D’Ambert. It’s creamy and dense, with a bold blue cheese taste that’s perfectly balanced and offset by the sweet wine (injected), which turns a great cheese into a something very special. Complex and delicious, serve this buttery cheese as a dessert cheese, or crumbled over a fresh spring green salad.