Gourmet Food » Cheese

Roucoulons is a camembert of unusual quality. It is made using pasteurized milk, following traditional methods resulting in a cheese that approaches the taste, texture and appearance of the great raw milk camembert of France. It has a smooth and creamy texture and a rich, creamy, earthy flavor ...

Piquant, full, earthy flavor. A firm, crumbly texture with blue mold in veins and pockets. extremely creamy.

Looking for some extra zest in your cheddar? Smoked Black Pepper White Cheddar will give the palate the smooth texture of the white cheddar combined with a burst of smokey black pepper.

This cheese from the "Normandy" region is very strong. Its rind sticks to the finger and is washed and colored with annato; A red dye extracted from the seed of the American annato tree. The texture has no elesticity and feeld heavy and moist on the tongue. It dissolves in the mouth, with a spicy ...

Manchego is Spain's most famous cheese. Produced in La Mancha in Central Spain, true Manchego is made from 100% sheep's milk. Cheeses from Spain are commonly made from sheep's milk because most of the territory is rocky and dry, unfriendly to cows but suitable to raising goats and sheep. The ...

The only true Wensleydale cheese in the world comes from the milk drawn from cows that graze the sweet limestone pastures on farms in Upper Wensleydale, England. First made there during the Norman invasion, when French monks from the Roquefort region were brought over to practice their ...

In southwestern England, the Gloucester cow, a handsome black beast with a broad white stripe running down its back, produces the creamy, rich milk from which this fabulous cheese is made. Quickes makes its Farmhouse Double Gloucester by hand in impressive, sixty-pound wheels. The adjective ...

The Beemster Cheeses come from the quiet, canal-lined pastures of North Holland. This remarkable landscape, located 20ft below sea level, was reclaimed from the sea in the year 1612. In search of more pastures farmers moved north and found a lagoon stretching into the sea. Using dykes and 106 ...

By World War II, cheese production in Wales had nearly ceased; run out of business by large cheese making factories in England. Fortunately for us, there has been a revival of old ways by a new generation of cheese makers. They have saved Caerphilly (the only traditional Welsh cheese still made) ...

Give them a taste of the unexpected this year. Tangy natural Cheddar gets even better when blended with flecks of flavorful Bleu cheese. Aged 6 to 10 months for outstanding texture and flavor, it's a tantalizing topper on baked potatoes, salads, or grilled burgers. Net wt. 1 lb.