Venissimo Cheese

Enjoy a deliciosa plate with @ginafreize and @professor_mccheese tomorrow 10/21 live at 5 on the #venissimo YouTube channel.

Making oodles of custom plates for gifts and special occasions - pick up or delivered! Email [email protected] #venissimo #foodgifts #cheese

To makers of raw milk cheeses everywhere, #venissimo says THANK YOU today on #rawcheeseday and every day @ilove_comte

Ready to cuddle up with warm dip? We used Red Devil alpine for this recipe, but any alpine or cheddar will do! #venissimo #sdeats #cheese

Check out our super scary (good) selection for this month's Cheese Lovers Club (https://www.venissimo.com//cheese-of-the-month-club-p/268) ! Not a member? No problem. We always have extra. ... Stop by or call your neighborhood shop (https://www.venissimo.com/locations) to reserve. Scream Cheese | Vermont, USA Scream Cheese from Jasper Hill (https://www.jasperhillfarm.com/cellars) in Vermont is a frightfully delicious edition of Weybridge. This little organic wheel of Halloween-inspired heaven is colored with natural annatto and covered with ash. The flavor is toasty, mushroomy, and screams for fresh baked bread. No trick here, just one tasty treat. Red Devil | Switzerland From high in the Swiss Toggenburg alps, this "roter teüfel" (https://www.schweizerkaese.ch/schweizer-kaes//roter-teufel) has a huge aromatic aroma and powerful flavor, partly from bathing in salt water brine for six months before aging. It's devilishly delish melted on bread, over potatoes, or in mac-and-cheese. See our recipe for Red Devil queso dip below. Fromager Pumpkin | France A fall twist on a best-selling favorite! From the Rhone Valley, this classic double creme brie (http://www.fromagerdaffinois.com/en/fromager-daffinois-gb/) is filled with chopped toasted pumpkin seeds, the perfect treat to usher in autumn. The flavor is nutty with just the right amount of butter cream. Serve with butternut squash ravioli or alongside turkey and stuffing. Arrope | Spain Mitica makes this delicious Arrope (https://www.spanish-food.org/desserts-arrope.html) , a true Spanish delicacy. New to Arrope? It is made with fresh grape juice that has been cooked down and concentrated into a sweet and thick syrup. This version is a bend of grape must (derived from grape skins, seeds and stems) and pumpkin marmalade. The bold, raisin-like flavor makes it the perfect partner for your favorite salty cheese. Recipe of the month... Red Devil Queso Dip - 2 tbsp. extra-virgin olive oil - 1 small onion, chopped - 3 cloves garlic, minced - 1 jalapeño, minced - 16 oz. Red Devil, shredded - 1 cup milk - kosher salt - freshly ground black pepper - 1 medium tomato, diced - 1/4 cup freshly chopped cilantro Heat oil in large skillet over medium heat. Add the chopped onion and cook until soft and opaque, about 5 minutes. Add the minced garlic and jalapeño and cook until fragrant, about 1 minute. Add the milk and heat until just simmering, then reduce the heat to low. Add the shredded Red Devil cheese and stir until melted. Season with salt and pepper, stir in tomatoes, sprinkle with cilantro and devour with crackers, crostini or crudité. It's easy being cheesy!

Delicious double creme Fromager d'Affinois filled with toasted pumpkin seeds. Perfect for welcoming in pumpkin season!

Double creme Fromager d’Affinois with roasted pumpkin seeds? Yes please!! Featured in this month’s cheese lovers club #venissimo #cheeseofthemonth

What is popular during a pandemic? MASKarpone, of course! #cheesy #venissimo #gottalaugh

A step in the cheddar making process @beecherscheese - flipping the large bricks of curd so that they drain evenly and stacking them so they can stitch together #blessedarethecheesemakers #venissimo #cheddarisbetter