Gourmet Food » Cheese

A cheese that defines Dutch culture, Edam is a mellow, savory, slightly salty cheese that has a pale yellow interior with a red or yellow paraffin coating (the yellow is more common in Holland, the red is intended for export). It is made from part-skimmed milk (30 to 40 percent milk fat) and comes ...

Roquefort is the ancient blue cheese from the Rouergue, a small region of southern France. It ranks with Stilton and Gorgonzola as the three musketeers of blue cheese, setting the gold standard for all other blues. Roquefort is made from raw sheep's milk, as opposed to the pasteurized cow's milk of ...

Tillamook Vintage White Extra Sharp Cheddar is aged for over two years, the longest of all our cheddars. This patience makes possible the cheeses strikingly mature, award-winning flavor. This is the sharpest of our cheeses, and slightly crumbly, its a perfect companion to fruit and wine.

Barrel-aged feta is produced in December through April from a blend of all natural sheep and goat's milk taken from free-ranging herds. The curd is molded in large round molds, which are turned frequently by hand while they drain; as the whey drains the cheese maker adjusts the timing to get the ...

Ireland is a rich, green and fertile land, home to five times as many cattle as humans. Butter and milk have been valued since ancient times and a new generation of cheese makers are now rediscovering old recipes and valuing cheese again. To make their Shamrock Cheddar, cows milk curd is scalded ...

While this cow's milk cheese from Argentina cheese borrows its name from a Sardinian sheep's milk cheese, it has truly made a name for itself. Argentine Sardo is a hard, sharp, salty grating cheese that enhances any pasta dish, adds flavor to a hearty soup or livens up your favorite medley of ...

Tillamook Medium Cheddar is aged over 60 days to develop its rich, creamy, smooth flavor. Enjoy it as a quick and delicious snack, layered in your favorite sandwich or as a tasty addition to your favorite main dish.

For those who like a little zest with their cheese, try these creative combinations. Once shy Monterey Jack spices things up with three snappy flavors. In half-pound, hand-pressed wheels, the blazing Habanero partners nicely with Jalapeno and Salsa. Net wt. 1 lb. 8 oz.

We simply love this unique assortment of 3 half-pound cuts of an international selection of cheeses made from unpasteurized milks...Abondance: From high up in the French Alps, this fruity, aromatic, flavorful classic combines the best of Gruyere and Swiss and brings its own ...

Provolone that is produced from pasteurized cow's milk with a 3% milkfat content.