SWEET VIDALIA ONION & PILOTA DIP: this wonderful dip made with sweet Vidalia Onion & Pilota cheese can be used on grilled burgers, as a 'sauce' on a flat bread pizza or simply enjoyed on crackers or toast points.
CORMIER'S GOLD COOKING SAUCES: wheat & gluten free sauces that can be used to marinate, roast or as a dipping sauce. Flavors include: Garlic & Ginger, Double Garlic, Orange, Cracked Black Pepper and Garlic & Jalapeño .
ASS OVER TEAKETTLE BLOODY MARY MIX, KETCHUP, COCKTAIL SAUCE & BBQ SAUCE: Whether you are looking for hand crafted batches of this incredible bloody mix or wanting to try locally made ketchup, cocktail sauce or BBQ sauce (which are made right over in Cornville, Maine) you'll find it all here at Uncorked! What better way to start your weekend?
FABBRI AMARENA CHERRIES: made in Italy using an old family recipe. You'll never eat a maraschino cherry again!
MITICA SABA: Made in Italy, this is thick, syripy sauce that will forever replace your balsamic glaze in any recipe. You can even use this on ice cream. Saba is made by reducing the must from grape juice (which typically becomes wine).
PERDRO XIMENEZ SHERRY VINEGAR: this amazing vinegar is so delicious, you may be tempted to drink it with a spoon or better yet mis it with Saba and the Esporao EVOO for amazing salad dressing!
ESPORAO EVOO: made in Portugal, this EVOO has exceptional quality. This level of quality translates in to an oil that showcases just how scrumptious EVOO can be. Well worth your attention. Come by to sample it along with the PX Sherry Vinegar & Saba!
CRACKERS: Elki Water Crackers & Petit Toasts along with Effie's Oatcakes
OLIVES SOAKED IN DOHLIN VERMOUTH
KOPKE White Port Cocktails:
KOPKE White Port
Fresh Lime Wedge
Haagan Dazs Zesty Lemon Sorbet
In a glass filled with ice, add equal parts tonic water & KOPKE White Port along with a fresh lime wedge. Now add a a 'melon ball amount' of Haagan Dazs Zesty Lemon Sorbet and stir to beak up sorbet.
THE CHEESE CASE, Winter 2018
SHROPSHIRE BLUE: made from pasteurized cow's milk in Britain. It is a full flavored unpressed cheese with remarkable blue veining throughout its orange color which comes from the use of annato, a natural food coloring which imparts no flavor. Intense yet distinctively different from other blue cheeses.
YORK COUNTY RESERVE CHEDDAR: this British cheddar has all of the sharp tang any 'New Englander' could ask for but with a gorgeous full flavor we don't often find. Made from 100% grass fed cow's milk & aged to perfection.
ROMAO: an artisanal sheep's milk cheese from Spain is rubbed with Iberico lard & fresh rosemary, then aged in it's own cellar for 8mo. This is quite like Manchego with the rosemary added. Full-bodied, perfect with any wine but especially reds, the nutty essence is enhanced by the rosemary and yet not overpowered by it
STILTON WITH MANGO & GINGER: this dessert cheese from Britain will remind you of eating cheesecake from the very first nibble. Made from cow's milk using the same white creamy base used for traditional blue Stilton but with generous chunks of mango & ginger spread throughout the cheese.
PILOTA: a blend of pasteurized cow & sheep's milk combine to create a wonderfully gentle yet complex semi-hard cheese from France with subtle hints of sizzling butter and a nuttiness that keeps people coming back for more. This is Uncorked's #1 selling cheese!
COTSWOLD WITH ONION & CHIVE: this is a Double Gloucester cheese from Britain and is often referred to as 'pub cheese'. Cotswold is a region in Southwestern England where the cow's milk comes from to make this cheese. The yellow to orange color comes from a natural food-coloring called annatto... This flavorful cheese is amazingly creamy, and yet not overpowering.
PARM: this Parm is a hard cow's milk cheese from Italy. Just as you would expect, nutty, salty & perfect to cook with or just eat alone.
BUCHERON CHEVRE: this French goat's milk cheese is a truly unique experience with a two texture 'magic' that every slice has to offer. A fat, sometime inch thick creamline forms beneath the downy, edible white rind. Where the smooth creamy rim ends, a fresh fluffy & somewhat lemony chevre resides.
MAHON: hails from Spain where cow's milk cheeses are less common than goat's milk cheese. Mahon is one of the few cow's milk cheeses made. Basically this is an aged gouda but just a bit smoother & creamier but still offering those 'flavor crystals' that everyone is looking for. Orange in color with a hand-rubbed rind, so it is 100% edible.
RED DRAGON: this Welsh soft cheddar is packed full of mustard seeds and plenty of ale was blended in during the production. Packing a whole lot of flavor, perfect for beer lovers & anyone who enjoys a super flavorful cheese.
TOLEDO: this is a terrific cheese made from a combination of cow, sheep & goat's milk. It is quite hard with a rind rubbed with spices and EVOO. This time, the spices adding a rustic appearance, a slightly peppery edge and just enough heat, all working together to add to the complexity of this cheese from Portugal.
CASATICA d'BUFALA: this is a soft-ripened water buffalo milk cheese from Italy. Water Buffalo milk is considered to be the sweetest of all milks so this cheese is a perfect example of cheese other than traditional mozzarella to be made. This is milky, tangy, buttery with a gorgeously round finish. The texture is soft, but not too gooey or runny. Perfect with a baguette, some sliced apples and a bottle of Gavi.
BRILLAT SAVARIN: this is a decadent triple cremé cheese from France that may drive you a bit mad. The texture is of fresh creamery butter but the palate is a salty robust cheese which delivers everything you'd want and expect from this cow's milk beauty.
CHEBRIN: this lovely sheep & goat's milk blended cheese is a 2-3month aged tomme from France. You'll find it to be nutty, somewhat sweet and herbal with a firm texture. Made by the same producers as the Pilota.
d'AFFINOIS: a French double-cream soft cheese made from cow's milk. Looks like a brie but is actually much creamier. The mild, buttery flavor is enhanced by subtle hints of wildflowers & lavender. This gorgeous cheese may remind you of a triple-creme, so loaded it is with silky fat. Amazing to serve with champagne & fresh fruit!
Le GRUYERE, 2YR CAVE AGED: born in Switzerland (the region of Gruyere) in 1115. Made of cow's milk & truly a 'Swiss' cheese - definitely not that at all like that cheese we call 'Swiss' here in the US. A fairly hard cheese full of nutty character with a pleasant saltyness. Because this is aged, it has developed a mature flavor profile & full body.
LOU BLAU: blue cheese from Italy
FREDRIKSON FARM: local Chevre
OVELHA AMANTEIGADO: sheep's milk cheese from Portugal
PIMENTINO: goat's milk from Spain
PATACABRA: goat's milk from Spain