CO-OP WEST MAIN
908 W. Main, Bozeman, Montana, 406-587-4039
Mon–Sat 7:30am–9pm, Sun 8am–9pm
Flying C: Mon-Sat 7:30am–7pm, Sun 8am–7pm
44 E. Main, Bozeman, Montana, 406-922-2667
Mon–Sat 8:30am–8pm, Sun 8:30am–3pm
Amsterdam Reserve, an 18 month aged gouda that has a little sweetness to the flavor. Serve on baked squash or salad. Goes well with hazelnuts, pecans, pears and apples.
|Porter or Zinfandel|
|Gouda: Cablanca Goat||
Perfectly aged with a mild, tangy flavor. Has a firm and smooth texture that is often used for grating and melting. Serve with fresh fruit.
|Cotes du Rhone|
A traditional creamy, hard cheese. The flavor is sweet and fruity. It is both a table cheese and dessert cheese. Excellent with apples, grapes and olives. Serve on a sandwich or with pears and apples.
|Pinot Noir or Shiraz|
Wonderful melting cheese in which liquid smoke is used to bring out the rich flavor. Serve with nuts, pears and apples. Try melted on an apple pie.
|Amber or Porter|
A sheep and goat mild cheese that is soft and springy. It’s a mild yet tangy cheese. Serve it marinated or grilled and eaten plain. Goes well with fruits and vegetables.
|Pinot Grigio or Shiraz|
Havarti has an ivory interior patterned with a myriad of tiny holes and is mild, creamy and mellow. It comes in a variety of flavors. Excellent as an hors d’oeuvre and great on sandwiches.
|Merlot or Sauvignon Blanc|
|Ile de France Brie||
This brie has an exceptionally rich creamy flavor.
|Chardonnay or Pinot Gris|
Made from pasteurized cow’s milk, Jarlsburg is famous for its wide-eye holes and sugary sweet flavor. It is made into 20-pound wheels and defines the baby Swiss category of cheeses. Try sliced thinly and placed on buttered dark whole wheat bread garnished with parsley.
Jarlsburg Lite is a rindless 40% less fat and 50% less calories. It has the same characteristic large, round holes as the regular. The taste is rich, slightly sweet and nutty. Perfect diced and put into salads.
|Gewurztraminer or Pinot Grigio|
A raw milk cheese with a sweet nutty and rich flavor. An absolute when serving fondue. Makes a great after dinner cheese when served with a Cabernet Sauvignon.
|Cabernet Sauvignon or Chardonnay|
A delightful herb flavor and a dryer cheese. It’s made with caraway and cumin seed and has a rich subtly spicy flavor and creamy texture. Serve with dark bread and beer.
A creamy wash-rind cheese that has hints of sweetness but the taste is spicy and aromatic, almost meaty. Legendary aroma which is due enzymes, breaking down proteins.
|Manchego Gran Maestre||
A sheep cheese that has a very potent, nutty flavor that is unforgettable. The wheel is smeared with olive oil. Serve with pears, apples or almonds.
|Malbec, Rioja or Zinfandel|
|Manchego with Rosemary||
A mild and interesting nutty sheep cheese. Aged four months with a mild to sharp flavor. Serve with almonds, fig spread and crackers. The cheese is rolled in rosemary to give it an exquisite flavor.
|Malbec or Pinot Noir|
A cow’s-milk cheese that has a grey crust and orangeflesh. The orange color comes from the natural colorant, achiote. Due to its appearance, this cheese is often mistaken at first glance for a cantaloupe. It is made from mixed herbs containing equal numbers of French & Dutch cows. It has a salty, buttery flavor.
A semi-soft cows’ milk cheese of France named after the small village of Morbier in Franche-Comté. It has a complex, bold flavor. It’s yellow-ivory interior is a smooth texture, wrapped inside a creamy-brown crust. The two layers have a complex fruity flavor with each being slightly different. The ash not only separates the two layers of the cheese, it also serves an aesthetic.
Mountain Gorgonzola is mild yet tangy, creamy and firm with a pale white interior laced with streaks of blue. Melt onto burgers, on top of rice or chicken breast, or melted in a hot ham sandwich.
Cold smoked with apple pulp and hardwood to achieve the perfect taste. It has a buttery taste that can be served with ham, mushrooms, fruit, salami and char-grilled vegetables.
|Merlot, Shiraz or Syrah|
|No Woman: Beechers||
Jamaican Jerk spices give this cheese a warm nutty spicy flavor. It is smokey and earthy with a touch of brown sugar and cloves. Goes well with dried mango and roasted almonds. Melt on shaved pork or turkey sandwich.
|Chardonnay or Hefeweizen|
Made in Holland from local pasteurized cow’s milk and imported Italian cultures, Old Amsterdam tastes like a young Parmigiano-Reggiano crossed with an Aged Dutch Gouda. It is well-known for its rich, nutty, robust flavor and firm texture, both the result of it being perfectly matured for over 12 months. Try shredded over soups or chili.
Indian style cheese similar to ricotta, but with a fragrant hint of cumin. Serve as a topper for curries, vegetables, flat bread in pita wraps, soups, or grilled dishes.
|Pinot Grigio or Shiraz|
This is a rich, full cheese with a hard, granular texture. When young it is fruity and mild and the cheese can age up to 5 years. Serve on bread, salads or any pasta dish. Try with pineapple.
This slightly spicy, sharp, tangy cheese gets increasingly robust with age. Its obvious uses are for grating over pasta, soups, vegetable dishes, and salads. It is also a treat with ripe pears and honey.
|Marsala or Tawny Port|
A semi-soft cheese that is easily recognized by its orange rind. It is rather mild and sweet in flavor, smooth and velvety in the mouth. The pliable pale orange interior, colored with beta-carotene, has a smoky aroma, lightly acidic taste, and a pleasant sweet-sour balance.
|Burgundy, Chardonnay or Chimay|
|President Herb Brie||
New: This brie is a mild and delicately flavored soft-ripened cheese recognized for its snowy-white, edible rind and creamy texture. Mild herb flavors make it really tasty with a water cracker. You can serve President Brie as an appetizer or dessert and use it as an ingredient. It can easily be enjoyed with fresh or dry fruits, French or Italian bread, crackers, champagne, red and dry white wines.
|Beaujolais or Pinot Noir|