What do you do with all that cheese? You know, the cheese that isn't selling fast enough and starts to develop what we call in the trade, a 'secondary mold', you know the kind you cut off the chedder after it's been in the 'fridge for a week, which is not a bad thing mind you, just sort of ugly. We, the lovers of cheese, who cannot stand to see any cheese go to waste do something creative...we devise
Gourmet Cheese Spreads

Here are some of the flavors we have devised in our Secret Cheese Lab-ra-ma-tory:

Bûche d'ail (french for "garlic log"; frommage blanc, sharp cheddar, triple cream, with fresh garlic and sundried tomatoes with Almond-Herb crust)

Cyclop's Crumble (a blend of sheep and goat's milk cheeses with rosemary and walnuts)

Chedder 'n Chive (pretty much what it sounds like)

Creamy Blue (ditto)

My Big Fat Greek Cheese Spread (Kasseri, Feta, Olive Tapenade, Thyme, Olive Oil)

¡Olé! (Spanish sheep and goat's milk cheeses with rosemary, almonds and black pepper)

'Atsa Gouda Blue! (Parmesean and/or Grana Padano, Gouda, Blue Cheeses)

Mild Curry Cheese Spread swirled with Chutney Cream Cheese

Fresh Basil and Sundried Tomato Hearts aka Little Italy