Cashel Blue - cow's milk semi soft cheese, cut cheese - 1 lb/454 gr, Ireland.
This cheese is made in a similar way to Roquefort although it is softer, moister and less salty. When young the cheese is firm and relatively moist with a fresh and slightly sharp flavor. With aging it develops a melt-in-the-mouth creaminess and a rounder, mellower flavor. Cashel Blue can be matured for up to six months. All milk used for the cheese is now pasteurized. The very best cheese is made from April to October when the cows are out to pasture, but Cashel Blue is still excellent throughout the year.
Great for an Irish gourmet food gift.
Origin: Ireland
Packaging: Wrap
Preparation: Cut Cheese
Shelf Life Refrigerated: 2 months
Shipping: Product is perishable and will be shipped via FedEx Priority Overnight
Chaumes - cow's milk semi soft stinky cheese - cut to order - 1 lb/454 gr, France. Based upon traditional Trappist-style cheeses, this has proven to be one of the most popular of the modern French cheese varieties. This soft rind is bright tangerine-orange and the interior is smooth, supple and quite rubbery. Although it looks as though it is about to run, the cheese is actually fairly dense and feels wonderfully rich and creamy on the tongue. Food compliments: Goes well on a mixed wheat roll or crusty french bread
Morbier - Montboisse - cow's milk semi soft cheese - 1 lb/454 gr, France. The rind of Morbier cheese is natural and rubbed, and the paste is supple and sweet. It is a mild cheese, originally made for personal consumption by the cheesemaker of Comte. Today, the black layer is a harmless vegetable product and purely decorative. The shape is round, with building sides and horizontal black furrow through the middle. The paste is uncooked and pressed, the color is ivory to pale yellow. Appropriate wines: Muscat, Jura's wines, some red light Burgundy wines. Percentage of Fat: 45%
Saint Nectaire Laitier - cow's milk semi soft cheese - 1 lb/454 gr, France. The cheese's name comes from the name of a French general, Sir de Sennecterre in the XVIII century. It has a greyish-purple rind, with dots and stains of white, yellow and red molds. The pate is supple with a silky texture, heavy on the tongue, resistant to the bite.
Caciotta al Tartufo - semi soft cheese with truffles pieces - 1 lb/454 gr, Italy. This semi-soft cheese with black truffles is made from a blend of cow's and sheep's milk, and aged about one month. The paste is mild and gentle and the flavor of truffles is an original delicacy to match with sharp wines. Appropriate wines: Strong Merlot from Napa or Tokay from Hungria. Percentage of Fat: 50%
Ubriaco del Piave - cow's milk semi soft cheese - 1 lb/16 oz, Italy. Ubriaco cheese is Italian for drunk or intoxicated, which suits this cheese because it is bathed in Cabernet, Merlot and Raboso must for three months, creating a bruise-colored rind and a very fruity flavor. It has a sweet fragrance, and the cheese itself is semi-soft, white and creamy. The Piave is a river in northern Italy.
Cacio De Roma - sheep's milk semi soft cheese. 1 lb/454 gr, Italy. This is a creamy, semi-soft sheep's milk manufactured in the countryside of Rome and aged for about four weeks. Known as "caciotta" for its small four pound form, Cacio de Roma is a classic table cheese from Italy with a very full, flavorful taste. There are numerous ways to incorporate it into everyday cooking and it can be enjoyed as a snack, melted on pizza or served on a cheese plate.
Rustico Peperoncino - sheep's milk semi soft cheese with red pepper. 1 lb/454 gr, Italy. A creamy, semi-soft sheep's milk cheese from the countryside of Rome with crushed red pepper. The cheese strikes a perfect balance between cheese and pepper and is very versatile. Try melted on pizza, shaved over vegetables or in a salad.
Campo de Montalban - mixed milk semi-soft cheese. 1 lb/454 gr, Spain. This semi-firm to firm Spanish cheese is a blend of cow, sheep and goat's milk harvested in La Mancha. Aged three months, the texture and appearance are similar to Manchego yet the flavor exhibits characteristics of all three milks. Before 1985 this was considered a Manchego cheese. Campo de Montalban is rich and buttery and finishes with a perfect balance in your mouth.
Mahon - pasteurized cow's milk semi-soft cheese. 1 lb/454 gr, Spain. Semi soft cheese of Menorca Island. The flavor is fruity and nutty and becomes more intense with age. Delicious as a snack, in sauces, salads, pasta and fruits. Mahon cheese has a bold, magnificent flavor that could never be called mild. The yellowish-orange rind conceals a soft, slightly salty and decidedly spicy interior. This unique cheese is a must try for any cheese lover and an absolute necessity for the true connoisseur. Compliments: Goes well grated over pasta or as an appetizer with olive oil. Appropriate wines: Rioja Alta, Penedes, young Cabernet. You can also try with a beer. Percentage of Fat: 55%
Mahon DO Reserva - pasteurized cow's milk semi-soft cheese. 1 lb/454 gr, Spain. This firm, sharp cow's milk cheese comes from the Balearic Island of Menorca in the Mediterranean. This exclusive version has been aged for 12 months developing a rich tanginess and fragrant aroma. Traditionally the orange rind on Mahon comes from being rubbed in butter, paprika and oil. When a cheese is aged, the taste intensifies and becomes bolder and nuttier. Typical Queso Mahon is aged in the caves of Menorca for 2 months. Reserva is aged for at least a year. It maintains a slightly briny, sharp taste but now becomes hard and granular, on par with parmesan. Reserva can be grated over pasta or served as a table cheese with olive oil, black pepper and tarragon. Compliments: Traditional tapas fare works well with this outstanding aged mahon, especially Serrano, Marcona Almonds and plump, juicy olives. Appropriate wines: Big red Rioja or a full-bodied Pinot Noir. Percentage of Fat: 55%
Tetilla Campobello - cow's milk semi soft cheese - 1 lb/454 gr, Spain. Tradition lies at the heart of such delights as Spanish Tetilla Cheese, which is made in the farming and dairy producing land of Galicia. The pride of the land where it was created, the secret of this cow's milk cheese has been passed down from generation to generation. This soft cheese is hand formed into the shape of a woman's nippled breast! In Spain, people revere this cheese and assert that it "tastes like kisses." It has an elastic, creamy texture and a mild, tangy flavor. The public image and presence of Tetilla Cheese makes it one of the most original products of the Galician dairy industry. Tetilla is a D.O. cheese, meaning that its production is controlled by the Spanish Government, a status reserved for only select "Quesos Tradicionales." Compliments: Melts beautifully for sandwiches or sauces. Appropriate wines: Rioja Alta, Penedes, young Cabernet. You can also try with a beer. Percentage of Fat: 50%
Murcia Al Vino - Drunken Goat - goat's milk semi soft cheese. 1 lb/454 gr, Spain. This wine-bathed cheese is made from pasteurized goat’s milk in the Murcia region of Spain. This region has a rich variety of grasses, shrubs, and wild herbs on which the goats graze to give the cheese a distinctive taste and aroma. The unique feature of this cheese is that it is washed in red wine during ripening. The wine deeply tints the cheese, giving the rind its characteristic burgundy color and imparting a strong floral bouquet. This wine soaked cheese is a real gem. It not only has a bold, delicious flavor, it has the intoxicating aroma of a good bottle of wine. Compliments: Tastes great on tapas or fried with tomato sauce. Apropriate wines: Recommended with a Spanish red like Rioja or Ribera del Duero.
Murcia Al Vino - Drunken Goat - goat's milk semi soft cheese - 12 oz/340 gr, Spain. This wine-bathed cheese is made from pasteurized goat’s milk in the Murcia region of Spain. This region has a rich variety of grasses, shrubs, and wild herbs on which the goats graze to give the cheese a distinctive taste and aroma. The unique feature of this Spanish cheese is that it is washed in red wine during ripening. The wine deeply tints the cheese, giving the rind its characteristic burgundy color and imparting a strong floral bouquet. This wine soaked cheese is a real gem. It not only has a bold, delicious flavor, it has the intoxicating aroma of a good bottle of wine.
Idiazabal - smoked sheep's milk semi-soft cheese. 1 lb/454 gr, Spain. This handmade, unpasteurized sheep's milk cheese comes from the Spanish Pyrenees. Idiazabal is naturally smoked with a hard but edible orange-brown rind. At that time, people enjoyed the smoky flavor that the cheese acquired from aging inside the chimneys, and Idiazabal spread throughout Spain. Today, Idiazabal is produced in more modern facilities, but the process is still all-natural. The cheese is as delicious as ever, and the quality is more consistent. We love its perfumed bouquet and rich, buttery flavor and enthusiastically recommend Idiazabal as one of Spain's greatest cheeses. Compliments: Goes well as a snack with fresh bread or with jams. Appropriate wines: Rioja Alta, Penedes, young Cabernet. You can also try with a beer. Percentage of Fat: 60%
Torta La Serena - Extramadura - sheep's milk semi soft cheese. 1 lb/454 gr, Spain. A robust sheep's milk cheese produced in Extramadura, Spain. Its name is derived from the Spanish word for cake, "torta", which denotes the shape of this fine creamy cheese. Thistle is used in its manufacturing, infusing it with fresh herbal hints. Aged for 60 days, it is soft, yet firm in texture, and has a slightly bitter taste that marries excellently with an earthy red wine, or Cabernet Sauvignon.
Zamorano - sheep's milk semi-soft cheese - 8 oz/227 gr, Spain. Zamorano is an ancient cheese from Castile y Leon. It is made from raw milk of the region's Churra and Castellano sheep. Its rind has the familiar zigzag pattern of many Spanish cheeses. Its name comes from the city Zamora and has a dry, ungummy texture and distinctly nutty flavor. You can serve it with ham, melon, pears, tomatoes, crusty bread and a solid red wine. Compliments: Goes well with crackers and olives or melted in an omelet. Appropriate wines: RIoja Alta, Penedes, strong cabernet. You can try also with stout beer.
Appenzeller - cow's milk semi soft cheese. 1 lb/454 gr, Switzerland. A traditional cow's milk cheese produced in various sized wheels in the Appenzell region of Switzerland. The cheese has a pale, yellowish-orange color and a firm texture. It is bathed in a mixture of wine, spices, and salt which produces an orange rind that is hard and dry. The flavor of Appenzeller is rich and buttery which sharpens with age. It is excellent for snacks, sandwiches, grilling, or as a melting cheese. This Swiss cheese is made mostly in the canton of Appenzell, which is near the Austrian border. It has a pleasing, smooth texture, but this cheese's real charm is its fruity tang. Compliments: Appenzeller makes a great snack with a piece of fruit, and it also melts well. Great for fondue.
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