Gourmet Food » Cheese

In an abbey in Notre Dame around the year 1830, a group of Trappists monks invented this tangy cheese. It became commercial in 1873 and their ancient methods of production are still followed today in abbeys and monasteries across France. Made from cow's milk, Port Salut has a soft consistency and ...

Taragañu Crema de Cabrales is all natural Cabrales blue cheese blended with traditional sidra / Asturian apple cider: a match made in heaven! This creamy blue cheese spread is an elegant appetizer - full of sharp Cabrales flavor with a suave creamy consistency! Serve with fine crackers or crusty ...

Provolone is a northern Italian cheese that can be thought of as Mozzarellas older brother. Take some Mozzarella, form it into your favorite shape and rub it down with brine, bind it with rope and hang it from the ceiling for a few months and Voila! - you have just made Provolone. There are two ...

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Rogue Creamery's "Oregon Blue" is the first blue cheese recipe made on the west coast and they thought it only fitting that this classic recipe become the first blue cheese ever smoked. The result is magic! "Oregon Blue" is a classic Roquefort style blue cheese that is cold smoked 16 hours with ...

An 8 oz. wedge, of a all natural sweet-curd cheese which has a nut-like flavor, with an open body and is semi-soft to hard in texture. This is our Dutch Gouda with our Caraway seasoning. We add no coloring, artificial flavors or preservatives (our milk contains no growth hormones). May be used in ...

Fondue is a traditional Swiss specialty, blending the distinct flavors of three classic melting cheeses: Emmentaler, Gruyere, and Appenzeller. Careful amounts of white wine, Kirsch brandy and special spices are then added to create a delicious hot meal. With its bold flavor and creamy texture, ...

Produced in the Po Valley near Treviso, Asiago Pressato is a milder, sweeter Asiago with a springy, pale interior. It is classified as an Italian DOC (Denominiazione di Origine Controllata) cheese, meaning that it is protected by governmental standards regarding where the cheese is produced and the ...

Signature Cheese This cheese is made by Phil Mueller our 4th Generation Master Cheesemaker/Owner, and bears his signature on each piece. This is his pride and joy. As Phil would say while taste testing "It doesn't get any better than this."

After an affinage of four weeks, the surface of this cheese is very knobby with a dry rind covered with a blue-grey mold, under which is a layer of powdered charcoal. Its texture is slightly hard at first, then moist, heavy, and claylike as it blends and melts in the mouth. The taste is slightly ...