Gourmet Food » Cheese

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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 ...

Isle of Mull Cheese is made on the beautiful Isle of Mull, in the Inner Hebrides, off the West Coast of Scotland. Sgriob-ruadh farm is a family owned dairy and the only dairy farm on the island. The Reade family uses unpasteurized milk from predominantly Friesian, the odd Ayrshire or Jersey, and ...

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, ...

Nestled in the rolling green hills of Borgotaro, Emilia-Romagna (Annibale Giovanni Ferrari's birthplace) this small cooperative produces a limited amount of Parmigiano Reggiano, so few that it took us three years to persuade them to allow us to sell their cheese in the U.S.! Parmigiano is made a ...

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 ...

Crottin de Chavignol should be consumed hard. It has a bluish rind with a glossy texture when young. It is a little slaty and the balance of sourness, sweetness, and the smell of milk enhance the taste. When aged, the smell is strong with a meaty texture and a robust flavor with a rough and hard ...

Mt. Sterling's natural cheddar style goat's milk cheese is made from raw*, not pasteurized milk, and then aged a minimum of 60 days. Four 8 oz. packages. The raw goat milk is not pasteurized in the cheesemaking process, only heat-treated. This cheese is Mt. Sterling's most popular product and ...

This small cheese from the "Dauphine" region is mild, acidic and salty. As it matures from a fresh to dry, ripe cheese, the flavor develops. Affinage takes two to six weeks. Pairs well with a "Chateauneuf du Pape" red wine.