This authentic Ossau-Iraty-Brebis-Pyrenees is made in the Basque area from pure sheeps milk. Brebis, of Course, is French for sheep and the sheep cheeses of this region in particular are some of the oldest in production. The Basques insist that their cheeses are around 4000 years old and often call them ardi-gasna, meaning ewe or local cheese in The local dialects. The Agour Company, located next to Baigura Mountain is in the heart of the Basque country. This artisan Producer is committed to providing cheese of the highest quality and according to strict rules of tradition. About 1000 Shepherds from around the village of Helette provide milk daily. Generations of shepherds continue to breed small flocks of The Manech breed, recognized by their red or black head and thick wool. Some of the AOC rules include that milk production Must be done in the Basque Country from local herds; milk must be transformed within 48 hours after milking; only natural Rennet maybe e used and the resulting flavor and texture must adhere to regular inspections by experts. This cheese is firm in Texture with a rich, aromatic and nutty aftertaste.
One of the oldest of the French cheeses, Cantal was reportedly enjoyed over 2000 years ago in ancient Rome. This AOC Cheese named for the mountains of the Auvergne region is often referred to as the French cheddar, though recipes for Cantal and Cheddar are very different, and so are the resulting textures. When young, it has a mild, buttery flavor that over time develops into a pleasant bite. The Cantal Montagne meaning mountain has been aged to reveal a firm texture and full, aromatic flavor with a tangy finish.
Chevrot is a small cylindrical artisan goat cheese with a dense, semi-soft texture and generous, complex flavors typically foun din well-aged goat cheeses. It is great to eat at many stages, ages particularly well and will prove to be popular with goat cheese fanatics.
This specialty from the tiny, Appenzel area is guaranteed to be matured for at least 6 months and is treated with an extra spicy herbal brine. Appenzeller is a full fat semi-hard cheese, selected and matured to high standard. The wheels are supplied at the height of their maturity just like a great cru in the wine industry. Made from unpasturized cows milk this semi-hard cheese has a firm texture and a full spicy flavor.
For complexity and intensity of flavor, it is genuinely hard to beat the Morbier from Perrin. The raw milk contributes Great depth and the cheese making are flawless. They succeed with a Morbier that is fruity and aromatic with hints of earth and A perfect salt balance. The texture is unctuous and supple. Please refer to the history and legends of Morbier detailed in the Description of Morbier Jura.
One of the oldest of the French cheeses, Cantal was reportedly enjoyed over 2000 years ago in ancient Rome. This AOC cheese named for the mountains of the Auvergne region is often referred to as the French Cheddar, though recipes for Cantal and Cheddar are very different, and so are the resulting textures. When young, it has a mild, buttery flavor that, over time, develops into a pleasant bite. This Cantalet Dore is a smaller version of a Cantal wheel.
This small disk of fresh goat cheese is dipped in plum brandy and sprinkled with coarse-ground black pepper before it is put into a chestnut leaf to age. It is smooth and creamy with aromatic brandy flavors and a tangy bite.
As fresh a a little goat cheese can get, without being impertinent, these are perfect for marinating, tossing in fresh herbs and spices, and also perfect to melt.
Asiago Pressato is a fresh cheese, semi-soft in texture and very mild in flavor. Works well for a mild table or melting cheese or for use in sandwiches.
The family of Banon cheeses traditionally comes from the Provence area and may be made from cows milk, vache, Goats milk or a combination. The cheeses are immersed in eau-de-vie then allowed to age in a chestnut leaf. This cows milk version develops a rustic woodsy character from the leaf, and with age will become strong and soft.
This Trappist cheese comes to us from the Abbey of Chimay. It is washed with the well-known beer from Chimay giving it a characteristic aroma - the attributes of a pungent washed rind cheese filled out by the yeast and hops of a great beer. Despite being a washed rind cheese, it is gentle in flavor with a supple smooth texture.
Hailing from the Dauphine, between Provence and the southern Rhone, this splendid little soft-bodied cows milk cheese runs a gamut of flavors as it ages. When young it is mild with a yeasty flavor and slightly tart finish. If properly aged until it is runny and soupy the flavor is much more pronounced and pungent.
Asiago pressato is a fresh cheese, semi-soft in texture and very mild in flavor. Works well for a mild table or melting cheese or for use in sandwiches.
Made in a 1 lb triangular log, this aged goat cheese is a double rind cheese. It is covered with a layer of ash, and then allowed to bloom with an edible white mold of Penicillium candidum. When young, the interior will be slightly fudgy and firm. As it ages, the cheese ripens from the exterior towards the center, becoming creamy and smooth in texture. When ripe, it should have a combination of both these characteristics, runny toward the rind and firm toward the interior. The flavor when fresh is tangy and light, growing more complex and strong with age, well balanced, with full and even sharp but not pungent flavors.
This is a simple fresh ball, or boule, of goat cheese prettily topped with mulberry leaves. It is soft with a tangy flavor and lingering aftertaste. With age it will develop white and ivory molds that contribute to its flavor and complexity. Each portion is 4.5 ounces.
This raw milk cheese from Agour is made from the milk of one specific farm. The texture is slightly drier and more crumbly than the others and the flavor packs a little more intensity. Its orange rind is due to the rubbing of the Basque piments dHespelette.
This is definitely the authentic alternative to many of the goats milk logs, or buche, available that are often Made from frozen curds. This cheese is always made from fresh curd in a large, striking log. It is generously padded in Penicillium Candidum mold as in Brie or Camembert and left to age. Over time the cheese just next to the rind will soften And begin to ooze while the interior is chalky and flaky in texture. It is like having two cheeses in one. And the flavor heightens the experience; it is a lovely balance of a complex aged goat cheese with a lingering finish that begs for another bite.
Bucherondin is a typical log shaped soft ripened goats milk cheese. It is coated with a fluffy bloomy rind. We like its texture as well as its slightly tangy taste. Easy to cut and portion, it is a favorite to many caterers, restaurants and retailers.
Poitiou is the most important goat breeding region in France and consequently produces many goats milk cheeses. Chabichou du Poitou AOC is a small cylindrical drum of goat cheese that packs a lot of flavor and character into a small package. At any age it is a well-made addition to a cheese selection. When fully mature, it is dense and smooth with a distinct layer next to the rind. The paste of this section will sometimes be runny or very dense depending on the aging technique. The flavor, a delicate and slightly sweet flavor with little salt and a faint acidity, carries rich, goaty aromas with a sometimes pungent bite to the finish. The rind contains white yellow and blue natural molds which are expected, and add to the wonderful flavor of this aged goat cheese.
This delicate, ethereal cheese melts on the palate with a sweet, milky and sometimes fruity flavor. It is good to eat at any stage of ripeness, from young, not fully cured and slightly chalky to fully ripe with a bite and the texture of soft butter. As with most cheese and wine, its perfect pair is generally made with the same region. It is not surprising then that Chaource is a wonderful compliment to Champagne. Each wheel is 8 ounces.
Made in 2 to 3 pound wheels, this Guernsey cows milk cheese is wrapped in sturdy chestnut leaves. The texture is semi-soft with rich, buttery yellow color from the fat content of the cows milk. The flavor is rich and complex and may range from a pleasant medium strong flavor to quite intense. A wonderful showcase for Sallys natural talents, this little cow cheese is sure to please many palates. Every batch is strictly graded for flavor and texture to ensure the highest standards of quality. currently unavailable
Made in a 2.5 pound wheel, this exceptional sheeps milk cheese is carefully wrapped with sturdy chestnut leaves to create a rind and protect the cheese while it ages. The resulting texture is semi-soft with a rich, buttery feel from the high butterfat content of the sheeps milk. The flavor, at first delicate with a pleasant tangy bite and full, complex flavor, is reminiscent of the grasses and hay that the sheep eat. When well aged, this cheese may develop a decidedly earthy, strong, unforgettable character.currently unavailable
Chevre dor is an aged disk with an ivory colored rind and spots of white mold. It is given time to develop a smooth texture as well as powerful flavor. If kept humid, it will soften up to a runny texture and a tasty mess.
Couturier Chevre, made from fresh, pasteurized goats milk, is a delightfully mild-mannered chevre. This brand of chevre is particularly fresh and moist, with a slightly sharp and subtly acidic flavor which makes is so very popular in the United States. The fresh curd, hand-molded into logs, keeps is rich goaty flavor without being overpowering. Couturier Chevre Original plain flavor is excellent for appetizers, and especially suited for fresh pears. It is well suited for use in cooking, or just spread on crusty breads.
Couturier Chevre, made from fresh, pasteurized goats milk, is a delightfully mild-mannered chevre. This brand of chevre is particularly fresh and moist, with a slightly sharp and subtly acidic flavor which makes is so very popular in the United States. The fresh curd, hand-molded into logs, keeps is rich goaty flavor without being overpowering. Our assorted case comes with 3 logs of each of the following flavors, Original plain flavor, Ash Covered, Crushed Pepper, and Garlic & Herb. This is an excellent choice for lovers of chevre.
Creamy Havarti is is a cows milk cheese that has cream added for an extra smooth texture. This cheese is semi-soft and laced with pin-sized holes. It has a mild, sweet, and creamy taste and is perfect on bread or as a melting cheese.
There are so many uses for this versatile goats milk cheese It is as close as you are going to get to an AOC crottin de Chavignol in the U.S. Pascal Jacquin put a lot of effort into this cheese so that it can be enjoyed from young, for salads and crostini, to old, for grating. Crottin de Champcol is made in the Loire around Sancerre and Berry, and is named for the tiny village of Champcol. Crottin in French means horse or mule dung. Not a particularly appetizing description even if it is due to the shape, not the taste of the cheese, but nonetheless a rich and flavorful cheese. Crottin Jacquin are produced in Berry, near Cher. After 2 weeks of affinage the rind begins to take on the molds that define this cheese and after 4 months it will be gratable and still very tasty. With age, the rind thickens with mold while the interior begins to transform from the outside in. Distinct age layers are seen throughout this process. The flavor will be complex, grassy and nutty with a great salty balance. The rind, except when young, should always have mottled blue, white and gray mold. For serving, simply dust off the excess and then dig in. They may be ugly but they are certainly worth trying
Danish Esrom Ess-rum, also known as Danish Port Salut, is full flavored, semi-soft, with a big aroma. A Trappist style cheese, it is made from partially skimmed cows milk, and under the foil wrap which it is commonly packaged in, the rind is orange from the occasional rubbing with brine. This cheese has a tiny whole structure and a yellow pate.
Double Gloucester is crafted using a mixture of morning and evening milk, hence the name, Double Gloucester. It is a traditional, semi-hard cheese which has been made in Gloucestershire since the sixteenth century. Double Gloucester is made from whole milk, colored with annatto to give it a warm orange color. The crumbly consistency is reminiscent of a good farmhouse Cheddar.pOurs is by the inimitable Ford Farms on the south coast of England, and is aged in a traditional cloth binding for 6 months.pIf you enjoy our Double Gloucester, you might also be interested in trying the a hrefhttp://www.cheesesupply.com/product_info.php?products_id290uCheshire/u/a or a hrefhttp://www.cheesesupply.com/product_info.php?products_id184uEnglish Huntsman/u/a.
From the village of Jumilla in the Murcia region of Spain, Drunken Goat is a semi-soft artisan goat cheese with a smooth violet rind which has been soaked in Doble Pasta wine for 48-72 hrs. Aged about 75 days, it has a sweet, smooth flavor. This is a very difficult cheese to find.
Dry Jack is Monterey Jack cheese made from skim or part-skim milk that has been aged for an additional 7 to 10 months. It has a sharper flavor than young Jack. Dry Jack cheese was produced accidentally in 1915 when a San Francisco wholesaler found himself overstocked with Monterey Jack. He salted it in hopes of preserving it, and later found that the cheese had become fruity, rich, and hard, much like fine Italian cheeses.
The spherical shape and bright red wax coating make Edam one of the most recognized imported cheeses. Made from skimmed cows milk, Edam is smooth and supple with a slight aftertaste.
Ekte Gjetost means pure goat cheese in Norwegian. Ekte Gjetost is a unique Norwegian whey cheese made from 100 goats whey, its colour is darker than Ski Queens and the flavour richer. Its texture is firm and it is served in thin slices on bread or biscuits.limited supply on sale, sell by date 3/27/10
This French cows milk cheese was invented in the 1950s, named for the first US launched satellite, Exploror. Though delicate, its wonderful aroma and creamy taste will stand out, even served with other cheeses or appetizers. A superb triple cream cheese similar to Brie, with a soft rind and spreadable texture, yet this wonderful cheese is even creamier Perfect for parties and events, excellent for displayed appetizers, served with fruit, or crusty bread and crackers.
This is a wonderful sheeps milk blue with rustic style and great flavor. Semi-firm in texture, both creamy and slightly crumbly, this cheese is well veined with blue but not overpowered by it. The Onetik Company uses traditional animal rennet to create this blue alternative. The flavor is rich and complex without being overly sharp or salty.
A Raclette with good flavor can be hard to come by, but this one definitely fills the gap. Authentic and rich, full flavor Comes through in this raw milk version. Raclette, made on both the Swiss and French sides of the Alps, is the name of the cheese as well as its famous dish. Raclette is derived from the term racler, meaning to scrape, describing how the dish is traditionally prepared. Fill a bowl with boiled potatoes, thick pieces of ham, cornichon pickles and then scrape the melting cheese off the face of the wheel into the bowl. This, of course, requires that the cheese is heated over a fire, in the half-wheel, but there are ways of getting around that
Le Marechal is a raw cows milk cheese produced in small batches in the town of Corcelles-aux-Payernes. Aged for 5 months, at the beginning of the third month the cheese is rubbed with Herbes de Provence a blend of thyme, oregano and other country herbs giving it a beautiful appearance and spicy flavor. The texture of this farmhouse cheese is that of a Gruyere-style cheese, firm and dense. Its exceptional flavor is herbaceous and nutty with great depth.
Limburger is creamery, washed-rind cheese. The smooth, sticky, washed rind is reddish-brown with corrugated ridges. The yellow interior hints at sweetness but the taste is spicy and aromatic, almost meaty. Milk is pasteurized at a temperature of 161 degrees F, then cooled to 86 degrees F. The milk is then inoculated with cultures, then rennet is added for curdling. Curd is cut up, then heated to 95 degrees F. The cheese is formed in rectangular moulds, then it is salted and left to ripen in high-humidity conditions for two weeks. The temperature is lowered to 50 degrees F and the cheese matures for several months. Limburger has a legendary aroma which is due to enzymes, breaking down proteins on the surface of the cheese. The cheese ripens in 6 to 12 weeks and has a fat content that fluctuates between 20 and 50 per cent.
This cheese has been the victim of becoming known by its imposters. Danish Fontina, Fontinella, Fontal and Fontella all aspire to the richness and quality of the real thing, but really come nowhere close. Real Fontina is marked with a Consorzio stamp of a mountain and FONTINA inside a circle. Fontina is the traditional cheese for Fonduta; a rich whipped fondue-style dish with eggs and cream. Accordingly it is a wonderful melting cheese as well as table cheese. The texture is semi-firm and supple with rich, herbaceous and fruity flavor. It is much enjoyed when paired with fruits.
The town of Abondance lies on the river of the same name in the French Alps, close to the Swiss border. Abondance is an AOC cheese requiring, among other restrictions, that the animals not be fed on silage. The result is a very flavorful cheese expressing the bounty of rich pastures. The cheese is pressed, brine-soaked and aged, during which time it is rubbed with salt and wiped with a cloth soaked in a morge made by mixing the sticky, brown rinds of old cheese with saltwater.. This cheese may replace or be combined with a gruyere-style or mountain cheese for melting purposes to add extra dimensions of flavor. The texture is firm with a tight paste and the flavor full, nutty with a nice sharp tang.
One gorgonzola legend is an example of mistake leading to the invention of a cheese that has become very long-lived. The story claims that an innkeeper in the town of Gorgonzola had too much Stracchino cheese made from the tired or stracca Cows returning to the valleys from mountain pastures that didnt get used up quickly enough. After developing mold on and Throughout the cheese, he questioned whether they were still any good. Unable to absorb the potential loss, he served the Cheese anyway. Coincidentally, the customers liked it so much, they had to increase production and give them time to mold. A More likely history is that the overall production from the stracca cows was too much milk to hold, so it was made into cheese And stored in caves where they would naturally go blue over time. The method still used today starts with producing curd From an evening milking, allowing it to settle overnight and topping it with curd from the morning milking. Cheeses are now Pierced to accelerate the veining referred to as parsley or erborinato of the Penicillium glaucom bacteria. Gorgonzola Bebiverde is a dolce-style cheese, with a wet, fragile rind. It is young and creamy with a relatively mild, sweet flavor. Gorgonzola Piccante is an aged version also referred to as naturale, stagionato or mountain Gorgonzola. It is firm and Crumbly with a dry, thick rind and sharp flavor.
An ancient cheese from those industrious monks, whose name, Munster, is a derivative of monastery. Technically, the AOC designated name for this cheese may be Munster of Munster-Gerome from Alsace and Lorraine respectively. Munster undeniably takes its own place in the cheese world. It is strong and pungent in both aroma and on the palate, though its concentrated rich, spicy, and earthy flavor tends to make fans out of the skeptical.
This is an unusual triangular shaped large log with a white mold rind and generous blue vein. And on top of all that, it is also a goat cheese The texture is thick and smooth, while the flavor at its peak can be rich, like a goat Gouda with a distinct blue sharpness and tang. This cheese needs special attention when storing -- the rind must have room to breathe or it will turn on it and ammoniate quickly. The payoff is an absolutely unique piece of cheese that is well worth the careful handling.
This is another ancient Norman cheese made in the area of its namesake in town. Though still a washed rind cheese, it is much more restrained than Livarot. The rind is generally not as moist and smelly, but rather has a grassy and mellow bouquet. The flavor is savory, reminiscent of Camembert, with a rich, creamy texture.
This cheese is made in the north part of Auvergne, in the mountainous area of Mont-Dore, a popular skiing area. Traditionally the cheese is aged on rye straw and occasionally brine washed, which contributes to its characteristic aroma of an old, humid cellar. The rind may show many colorful molds white, yellow and red, a result of the wild grasses that the Salers cows eat during summer and autumn. The texture is semi-soft often with small eyes in the paste. The flavor is a wonderful combination of a summer pasture and sweet, fruity milk flavors.
Produced by Dave and Marion Cahill in County Limerick, Ireland, the unique mosaic pattern of this cheese is created when Irish Whisky is blended with tangy Irish Cheddar. Each cheese, made from the milk of a Friesian herd, is individually made using no artificial ingredients. Cahills Whiskey Cheddar is a golden color with a less obvious flavor then the ever-popular Cahill Porter, but is still delightfully tangy.7oz truckle 14.86; 5lb wheel 118.35
Produced by Dave and Marion Cahill in County Limerick, Ireland, the unique mosaic pattern of this cheese is created when Elderberry Wine is blended with tangy Irish Cheddar. Each cheese, made from the milk of a Friesian herd, is individually made using no artificial ingredients. Cahills Wine Cheddar is a rose color and has the signature Irish cheddar tang.
Cheese dates back through legend to the 5th century. Charlemagne in 774 was said to love this now world-renowned cheese. Most Domestic Brie is factory made while fermier or farmhouse production tends to be named after the region in which it is made. There are two name controlled Brie types: Brie de Meaux and Brie de Melun. Both are raw milk according to their AOC Guidelines, which means we are not able to import them FDA rules require that raw mild cheeses must be aged for at least 60 Days to be imported. The Fromage de Meaux is an acceptable substitute under the circumstances with flavor that is remarkably Close. The texture is soft and smooth while the flavor conveys more earth and richness than much milder Brie on the market. The wheel, packaged in a traditional wood box, is dramatic in display, as are the wedges on a cheeseboard. Want to start a little smaller? Then try our Brie de Nangis.
Buffalo milk mozzarella can be considered the queen of mozzarella cheese, with a tradition started in ancient Egypt and continued, in different forms, in the ancient Rome of the Emperors. We need 1-2 weeks notice to get this item. Warning Buffalo Mozzarella is imported in a light salt water solution in order to give it the best possible freshness when it arrives to you. As such it will be slightly saltly and squishy when removed from containers, this is natural and to be expected. Also note as this cheese is made from buffalo milk the flavor is different from standard U.S. cows milk mozzarella. PbDue to the weight and fragile nature of this cheese we do not offer free shipping on this product./b
A well made, double crme with great texture, stability and flavor. And the price makes it that much more attractive. As in all of its products, Isigny Ste Mere lets the quality of its milk shine. This Brie has a smooth texture and an appealing ivory color.
This is an aged cheese from the Abbey of Chimay made in a domed shape. It is a semi-firm textured cheese with mild, medium-aged gouda-style flavor. The coloring of the interior is a nice rosy-orange that provides good color and shape to a display and cheeseboard.
Authentic Barrel-Aged Feta from Greece is very rare in the USA, and this may be the best feta in the world. Mt. Vikos Barrel Aged Feta is made in a traditional manner by a small family dairy in central Greece. The feta is molded into large round forms, which is then stacked into 120 lb barrels. The cheese ages in these wood barrels for four months allowing the cheese to become complex and rich in flavor. Made from fresh milk of free-ranging sheep and goats, this feta cheese is made during months when grasses are green for a sweet flavor. No antibiotics are given the animals. Mt. Vikos contains no preservatives, additives, or calcium chloride.
This big wheel of cheese is also known as Gryere de Comte or French Gruyere. Originally, Gruyere was neither Swiss Nor French. The root of the word stems from Charlemagnes reign, inclusive of France, Switzerland and parts of Germany, where The forests were termed gruyeres. Wood from those forests fired the kettles for the cheese makers as they traded cheese for Firewood. Comte is aged 6 months to a year, whereas Swiss Gruyere is sometimes only aged for 3 months. It takes as many as 530 Liters of milk, which is about the daily production of 30 cows, all to make 1 wheel of Comte, which weighs approximately 80 pounds. The cheese is Regularly wiped and rubbed with brine to encourage the development of the rind mold. The eyes of the Comte are the result of Proper affinage and should be the size of a pea to a small cherry. If affinage is prolonged at too low of a temperature, the Result will be that no eyes form. The AOC designated regions include the Franche-Comte, eastern Burgundy, parts of Lorraine, Champagne and the Rhone-Alps. Comte is highly controlled for quality and 5 of the cheeses fail to meet AOC standards. The Flavor is complex, nutty and caramelized with a lingering but not sharp flavor.
Our 100 American Brie is a delicious, inexpensive substitute for French Brie. It has a deliciously sweet and creamy taste. With a soft and spreadable texture, this cheese is a wonderful addition to any cheese board. It also goes great on a Ham & Brie sandwich It is also sold in a case containing 6 8-oz wheels.
The vast grazing pastures of Argentina revealed themselves to be ideal for immigrant Italians wishing to produce Parmesian cheeses in the new world. Reggianito translates to little Reggiano, so called because instead of a massive 80 lb. drum, the Reggianito cheese is produced in 15 lb wheels. Reggianito is cured longer than any other South American hard cheese which enhances its flavor. This cheese tastes a little saltier than its namesake, but the white crystals in the Grana are not salt grains, they are due to the lactose in the milk which breaks down into free amino acids. This is why it has this lovely grainy texture. Reggianito is perfect for cooking or grating over pasta. A delightful alternative to traditional Italian Parmigiono-Reggiano.
Asadero is a Mexican name of semi-soft, white, string-type, Hispanic-style cheese. This kind of cheese is used on sandwiches or melted on cooked foods, including pizza and nachos. It is a stretched curd cheese, kneaded then formed into a ball-shape which is plunged in brine for several minutes. Its name comes from the name of state in which it originates. It is a kind of pasta filata cheese and it is produced in different shapes and weights. This cheese belongs to the group of fromage forts cheeses made from mixed, fresh or ripened cheese blended with herbs and spices.
Our Baked Brie is a high-quality appetizer that is perfect for holiday entertaining. Delicious creamy Brie cheese is combined with specially seasoned fillings and wrapped in savory brioche dough and baked to perfection. Only reheating is necessary It can be frozen until needed, or kept refrigerated for up to 45 days.
Our Baked Brie is a high-quality appetizer that is perfect for holiday entertaining. Delicious creamy Brie cheese is combined with specially seasoned fillings and wrapped in savory brioche dough and baked to perfection. Only reheating is necessary It can be frozen until needed, or kept refrigerated for up to 45 days.
While Kaserei Bavarian Swiss cheese is ageing for over 120 days in special ripening cellars, a beautiful cherry-sized hole pattern is developing. The end result is a wonderfully aromatic and creamy colored Swiss with a deliciously mellow and nutty flavor. While maintaining its firmness, it has a slightly softer consistency.
Flagship was created at Beechers Handmade Cheese in Seattles historic Pike Place Market. A combination of cheddar and gruyere, Flagship has a sweet creamy finish unlike the traditional tangy finish of most cheddars. This cheese is all natural and contains no rBST. Excellent for snacking, or making a deliciously decadent grilled cheese sandwich. Great for any cheese plate, you will not be disappointed with this wonderful cheese.PBeechers donates 1 of all proceeds to the Flagship Program, supporting non-profit organizations providing education about the benifits of pure, all natural food.
Ranked by experts alongside the otherwise incomparable English farmhouse cheeses, Black Diamond Cheddar is made from raw milk. Established in 1933 by Robert F. Hart, Black Diamond Cheese Limited has over 65 years experience of excellence in cheese making. Their famous cheddar, aged 18 months to 2 years, comes out extra smooth. This is a world class cheese, and is awarded the blue ribbon prize yearly. Today, Black Diamond is probably Canadas most well known cheddar. Made from raw milk, this white cheddar encased in black wax has a sharp, robust, tangy flavor.
This mouth watering, mature Welsh Cheddar is sure to please. Semi-soft white cheddar perfectly made with white wine, its delicious creamy taste is perfectly combined with garlic and fresh herbs for a unique cheese that will liven up any meal. Try melted on potatoes, or used in your favorite recipes to bring a new taste to the table. This piquant cheddar also makes an excellent appetizer on crusty bread or crackers.
Blue dAuvergne is produced from milk from the area of Auvergne, where the cheese has been made for a very long time. The milk is inoculated with Penicillin Roquefort, and later as the cheese develops, it is pierced with needles with the strain on them. This cheese has an intense pattern of bluing with a moist, crumbly texture. The flavor is a balanced spicy and salty combination.
A version of Roquefort, made in the same area but with raw cows milk. The texture is crumbly and creamy and it is well Patterned with blue veins. The flavor shows great character - lots of sharp tang and a lingering blue savory finish.
Boursin cheese, mild, smooth and creamy, was originally created in 1957 by Mr. Franois Boursin in the Normandy region of France. Boursin Herb & Garlic, certified Kosher, is the traditional choice for a luxurious triple crme cheese, seasoned with premium garlic and fine herbs. Its a traditional favorite for hors doeuvres, appetizers, salads, entree salads and also brings a touch of France to meat, poultry, seafood and vegetables.
Boursin cheese, mild, smooth and creamy, was originally created in 1957 by Mr. Franois Boursin in the Normandy region of France. Boursin Pepper, certified Kosher, is a triple crme cheese mixed with cracked black pepper for a distinctive, smooth yet sharp taste.
A specialist of soft ripened cheeses, the Rouzaire Company puts out a commendable line of cheeses that due to low temperature Pasteurization is allowed to enter the US. We are certainly lucky to have them as they give many of the nuances of the real thing. Brie de Nangis was originally an artisan cheese made around the town of the same name. Though no longer produced there, it remains true to the original style. It is much smaller than its bigger sibling, Fromage de Meaux, but shares many of the same texture and flavor characteristics. When young it is milky and sweet with just a hint of earthiness that over time will becomes more pronounced and pungent.
Produced by Dave and Marion Cahill in County Limerick, Ireland, the unique mosaic pattern of this cheese is created when Guinness Stout is blended with tangy Irish Cheddar. Each cheese, made from the milk of a Friesian herd, is individually made using no artificial ingredients It is sure to please any crowd with its unique look and flavor experience.
Legend has it that during the French Revolution women named Mary Harel who lived in the village of Camembert took in a Roman Catholic priest who was in exile. The priest had spent some time in the Brie region of France, which is famous for cheese and told her the secret of making Camembert. Whether the story is true or not Camembert remains one of the worlds most treasured cheeses. It has a white, downy rind and a rich buttery interior. It should be soft to the touch, and ooze thickly when cut into.
This small square, or carre, of goat cheese is fresh and tangy with aromatic herbs and juniper berries. Very Festive The cases contain 6 half lb portions.
The Cashel Blue really started it all for this beautiful farmhouse surrounded by fields of rich pasture. Made from Their own closed herd of Friesian cows since 1986, this blue reflects other blues of the world but retains its own unique character - a result of the personal attention paid to their animals and pursuit of the highest quality of cheese making. The texture of Cashel is thick and creamy with a healthy buttery color. The flavor when young is sweet and delicate with the slightest tang. It ages beautifully, becoming more pronounced, earthy, and very creamy while still balanced.
Champignon German Brie with Mushrooms is a double cream, soft-ripened cheese enhanced by the addition of the finest handpicked mushrooms. It has a mild and distinctly mushroomy flavor, which develops as it ripens.
One of the oldest English cheeses, invented during the 12th century. There are three types of Cheshire: White, Red colored with annatto and Blue which is punctured during the curing process, resulting in blue veins. This white Cheshire is firm in texture and a bit more crumbly than Cheddar. It is rich, mellow and slightly salty with an excellent aftertaste. It requires two to six months to mature and the taste sharpens during that process.
Couturier Chevre, made from fresh, pasteurized goats milk, is a delightfully mild-mannered chevre. This brand of chevre is particularly fresh and moist, with a slightly sharp and subtly acidic flavor which makes is so very popular in the United States. The fresh curd, hand-molded into logs, keeps is rich goaty flavor without being overpowering. Historically used to keep cheese fresh while traveling and before refrigeration, rolling a fresh cheese in ashes from a fire was an alternative to covering it in salt or wrapping it in wax. Ash covered cheeses today are a nod to traditions of old. Today, instead of fire ashes, vegetable ash is used.
Couturier Chevre, made from fresh, pasteurized goats milk, is a delightfully mild-mannered chevre. This brand of chevre is particularly fresh and moist, with a slightly sharp and subtly acidic flavor which makes is so very popular in the United States. The fresh curd, hand-molded into logs, keeps is rich goaty flavor without being overpowering. Couturier Chevre Garlic & Herb is a flavorful, earthy variety of chevre, excellent on cheese boards, sprinkled on salads or spread on crusty breads.
Couturier Chevre, made from fresh, pasteurized goats milk, is a delightfully mild-mannered chevre. This brand of chevre is particularly fresh and moist, with a slightly sharp and subtly acidic flavor which makes is so very popular in the United States. The fresh curd, hand-molded into logs, keeps is rich goaty flavor without being overpowering. Couturier Chevre Pepper is created with four varieties of fresh, crushed pepper giving it a sparky zest.
Basically unknown in the United States until a few years ago, chipotle peppers are dried and smoked jalepeno peppers. This creates a smokey sweet taste with plenty of heat. Which is combined with a classic cheddar cheese to provide a perfect medley of flavors.
The Classic Reserve is aged for 24 months and is the signature product of the Grafton Village Cheese Company. This raw milk cheddar is aged to release moisture while concentrating and developing its intense, complex flavor. The high butterfat from the Jersey cows provides a smooth creaminess to the tangy sharp bite of real Vermont cheddar. The texture is firm with fissures and cracks throughout the paste. The flavor is an outstanding example of acidic, biting cheddar with full flavor.
Coastal is its very own variety of Cheddar which is different from any other Cheddar because it has a crunch The calcium in the cheese crystallizes making it crunchy although many people mistake this for salt. Part of the reason this cheese tastes so good is because it is made so very close to the sea. Not only is the air fresh and clear, and the scenery very beautiful, but it is such a natural environment for the cows. This cheese will amaze your taste buds.
Colby-Jack, or Cojack, is an orange and white marbled cheese produced from a mixture of Colby and Monterey Jack. The cheese has a semi-hard texture. This cheese is very popular with Mexican dishes, and due to the fact that it melts very well, a great cooking cheese.
This big wheel of cheese is also known as Gruyere de Comte or French Gruyere. Originally, Gruyere was neither neither Swiss nor French. The root of the word stems from Charlemagnes reign, inclusive of France, Switzerland and parts of Germany, where the forests were termed gruyres. Wood from those forests fired the kettles for the cheese makers as they traded cheese for firewood. Comte is aged 6 months to a year, whereas Swiss Gruyere is sometimes only aged for 3 months. It takes as many as 530 liters of milk, about the daily production of 30 cows, to make 1 Comte, weighing approximately 80 pounds. The cheese is regularly wiped and rubbed with brine to encourage the development of the rind mold. The eyes of the Comte are the result of proper affinage and should be the size of a pea to a small cherry. If affinage is prolonged at too low of a temperature, the result will be that no eyes form. The AOC designated regions include the Franche-Comte, eastern Burgundy, parts of Lorraine, Champagne and the Rhone-Alps. Comte is highly controlled for quality and 5 of the cheeses fail to meet AOC standards. The flavor is complex, nutty and caramelized with a lingering but not sharp flavor.
It is a Hispanic-style cheese, known as the Parmesan of Mexico. It was originally made with goats milk but today cows milk is preferred. This cheese is strongly flavored, firm and perfect for grating. It is used in Hispanic cooking, in a manner similar to the way Parmesan is used in Italian cooking. Cotija is commonly used to add a lively garnish to common dishes: simply sprinkle on top of refried beans, salads, chili or lasagna. In Mexico, it is also widely used to enhance the flavor of many savory dishes by mixing directly into the casserole or recipe. In the U.S. it is increasingly popular on pasta. See for yourself how much zestier any pasta or even simple macaroni and cheese will taste with a sprinkle of Cotija. It is typically shredded onto cooked foods, also in salads and with fruit.p Shown here with our a hrefhttp://www.cheesesupply.com/product_info.php/products_id/400ufont color3366CC Hand Grater/a/u/font.
This excellent Brie is made with 60 cream, which gives it a rich, smooth flavor. Not too fat, not too lean, just right, our Henri Hutin Couronne is mild, sweet, and perfectly ripe, a natural companion to crusty baguettes and crisp champagne. Try it with berries or sweet chutneys. Serve at room temperature or bake for a tasty appetizer.
Creamy Havarti is is a cows milk cheese that has cream added for an extra smooth texture. It is semisoft and laced with pin-sized holes. It has a mild sweet and creamy taste and is perfect on bread or as a melting cheese. This cheese combines all that with the delightful dill taste.
Also called Danablu cheese, Danish Blue cheese is a rich cows-milk cheese, milder and less complex than Roquefort, and not quite as moody. Ideally, it is a semi-soft cheese with a milk-white look but with a delicate network of blue-green veins, with a creamy, spreadable texture with unevenly spaced holes. It cuts easily and can become rather crumbly at times.
Our Blue Castello, from Tholstrup, maker of fine cheeses since 1893, is a triple-cream, blue-veined cheese with a washed-rind. The surface has a unique combination of blue-green and reddish molds. These molds give Blue Castello its distinct aroma and flavor. It has a delectably rich and buttery taste accented by its tangy blue veins. The mild flavor develops steadily as long as it keeps, but it never becomes strong.
Also called Danablu cheese, Danish Blue cheese is a rich cows-milk cheese, milder and less complex than Roquefort, and not quite as moody. Ideally, it is a semi-soft cheese with a milk-white look but with a delicate network of blue-green veins, with a creamy, spreadable texture with unevenly spaced holes. It cuts easily and can become rather crumbly at times. Hence this crumbled version, which will save you vital seconds and eliminate many a tense moment which you otherwise would have spent in the crumbling process.
Arguably the best blue cheese in the world, our Roquefort, cave-aged by the Societe Fromagerie, is produced entirely from ewes milk that has been grazed on the vast plateaus of the Aveyron. The ripening of the cheeses is in the naturally damp caves found under the village of Roquefort-sur-Soulzon. The incomparable Societe are expert creators of cave-aged Roquefort http://www.roquefort-societe.com.
Also known as Mitzithra, this is a ewes milk cheese made from whey of Feta and Kefalotyri. Ours is an aged Myzithra by Mt. Vikos, shaped like an ostrich egg, and is firm and pungent. Myzithra has a nutty flavor and a cottony texture.
Epoisses de Bourgogne is a famous cheese, well known to any well traveled cheese enthusiast. The texture can be very runny and it might be wise to serve this sinful cheese with a spoon. The aroma is powerful and a good prelude to an outstanding flavor. Epoisses de Bourgogne is a favorite to most washed rind aficionados.
Defined by its AOC status, the quality of Roquefort is never an issue. It dates back to 79 AD and by 1411, Charles VI granted the people of Roquefort the monopoly over ripening the cheese in their caves. It ws granted AOC in 1925, the first in France, and because of the demand allows the for use of milk from all over the Aquitaine, Languedoc, the Pyrenees, Provence and Corsica. However it may only be ripened in the natural caves of Mont Comblaou in the commune of Roquefort-sur-Soulzon. Affinage must be at least 3 months in the caves that are noted for the natural fissures known as fleurines that provide perfect ventilation, a temperature of about 50 degrees Celcius, and 95 humidity. The mold, Penicillium Roqueforti, must be made in France from traditional sources. Traditionally, wheat and rye breads were left to mold in the caves. When the bread is thorougly covered, the mold is dried and will be added to the curd. It also exists naturally in the caves and when the wind blows through the fleurines the spores fill the air. After cheese production the young cheese is transferred to the caves, pierced with needles and salted. The spore-laden air interacts witht he cheese encouraging the bloom of the Penicillium roqueforti mixed into the curds earlier. Soon theyll be placed on old oak planks for a minimum of 3 months. They are then wrapped in foil to eliminate air contact. Roquefort Papillon has a simultaneously creamy and crumbly texture and is mottled with fragrant, spicy blue mold. The flavor is sharp and salty with impeccable balance.
Hunstman is an English cheese, consisting of a layer of Stilton cheese between two layers of Double Gloucester cheese. The creamy, forceful Stilton is sandwiched between layers of mellow, satiny Double Gloucester. The result is an excellent flavor combination that is as delicious as it is beautiful. Our Hunstman is by Ford Farms of southern England, creators of traditional farmhouse style cheeses. We also carry their Stilton and Double Gloucester each sold separately.
Another delightful creation from the superlative fromagerie Henri Hutin, this French brie with pepper is a delicately seasoned version of the French classic. Here is a piquant complement to your favorite French white wine.
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