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.
Price: $28.30
French Cheese Roquefort 'Cosse Noir" 1 lb. Roquefort 'Cosse Noir'- half wheel, sheep's milk blue cheese. 1 lb/454 gr by GabrielCoulet, France. Probably the world’s greatest blue cheese. It is produced entirely from the milk of the ewes that feed on the vast plateaus found in the Aveyron. It is the quality of the milk, the processing of the curd, the adding of "penicillium roqueforti" and finally the ripening in natural caves that give us this unique and remarkable French cheese. The exterior aspect of a Roquefort should be white and faintly shiny. Texture: Uncooked, unpressed soft cheese with veins of blue mold. The "pate" should be cohesive, at the same time slightly crumbly. The texture is buttery with blue veins of mold extending to the edges. The smell has a subtle register of sheep’s milk. Taste: The taste is complex, but quite outstanding... soft, creamy, slightly salty, with an after taste that leaves the palate craving for more. A good Roquefort should never be aggressive. Compliments: This cheese goes well with sauces, canapes, salads and in puff pastry pies. Appropriate wines: Sauternes or Porto.
Price: $48.90
German Cheese Cambozola Triple Cream 1 lb. Cambozola Triple Cream - cow's milk blue-veined semi soft cheese. 1 lb/454 gr, Germany. Cambozola is a mild and creamy blue cheese that is a combination of French Camembert and Italian Gorgonzola. It was developed in Germany during the 1970's. It is made from the same blue mold used to make Gorgonzola. Cream is added to the milk, giving Cambozola a rich consistency. The rind of the cheese is similar to the Camembert rind. Cambozola is considerably milder than either Gorgonzola or Camembert. Appropriate wines: Beaujolais. Great for a German gourmet food gift.
Price: $27.00
Spanish Goat Cheese Cabrales 6 lb. Cabrales (DO) - goat's milk soft blue cheese - 6 lb/2.8 kg, Spain. Queso Cabrales is a natural cheese made in the artisan tradition by rural dairy farmers. Cabrales is aged from two to six months in natural caves in the mountains nearby. In these caves, the relative humidity is 90% and the temperature varies between 45°F and 55°F. These conditions favor the development of penicillin molds, yielding veins of blue-greenish color. Unlike its cousins - Danish Bleu and French Camembert - the blue mold is not artificially injected, it occurs naturally. Cabrales is sharp and tangy. Like Gorgonzola and Roquefort, it is a famous blue cheese whose name is often copied by inferior wannabees. Contrary to popular belief, authentic Cabrales is wrapped in aluminum foil, not leaves. Serving suggestions: Toss a handful into your favorite Mediterranean salad. Makes a beautiful and flavorful addition to a tapas plate. Compliments: Goes well melted over meals or with salami. Approprate wines: Kronendal Ruby Port, Marques de Vitoria Rioja Gran Reserva, Quinta de Roriz Porto.
Price: $164.40
Cheese
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Camembert & Brie
French Cheese Brie 'Mon Sire' 1 lb. French Brie 'Mon Sire' - cow's milk soft cheese - 1 lb/454 gr, France. A classic French cheese, this delectable Brie is creamy, smooth and superbly rich. It is covered with its traditional moldy, bloomy rind emanating a pungent aroma. A staple for your cheese board, a sandwich favorite. Pair with a full bodied red wine.
Price: $14.60
French Cheese Brie 'Mon Sire' 2-2.4 lb. Brie 'Mon Sire' - cow's milk soft cheese - 2-2.4 lb/0.9-1.1 kg, France. Mon Sire Brie is a well known cheese from east of France. This particular Mon Sire Brie is creamy, supple and flavorful, with the traditional moldy rind. Pair with a full bodied red wine.
Price: $37.00
Cheese
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Gift Sets & Samplers
French Cheese Sampler - 5 Gourmet Cheeses from France Specially selected by our gourmet experts - enjoy! ~~ French Cheese Delice de Bourgogne 7 oz. ~~ French Cheese Fromage des Alpes 10.6 oz. ~~ French Cheese Doux de Montagne 1 lb. ~~ French Cheese Tomme de Savoie 1 lb. ~~ French Goat Cheese Buchette Jacquin 5.4 oz. ~~ ~~ ~~ ~~ ~~ ~~ Please note: picture does not necessarily show exact items, sizes, quantities, or packaging. If an item is out of stock, we will substitute a similar item of equal or greater value.
Price: $101.20
Spanish Cheese Sampler - 5 Gourmet Cheeses from Spain 5 fabulous cheeses from the best cheese makers in Spain ~~ Spanish Cheese Tetilla Campolbello 1 lb. ~~ Spanish Sheep Cheese Manchego 1 lb. ~~ Spanish Sheep Cheese Manchego El Trigal 8-10 oz. ~~ Spanish Goat Cheese Monje Blue 1 lb. ~~ Spanish Cheese San Simon 1 lb. ~~ ~~ ~~ ~~ ~~ ~~ Please note: picture does not necessarily show exact items, sizes, quantities, or packaging. If an item is out of stock, we will substitute a similar item of equal or greater value.
Price: $105.10
Cheese
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Hard
French Cheese Abondance Fermier AOC 1 lb. Abondance Fermier - cow's milk cooked, pressed hard AOC cheese - 1 lb/454 gr, France. The name of this cheese comes from the breed of cows (abondance) from which milk is taken on the Swiss border, in Avignon. The blue label fixed on the rind indicates that the cheese is a member of the AOC family since 1990. Texture: The texture of the ivory/yellow pate is supple and velvety. Its rind is smooth with an amber color showing canvas marks. Taste: Its taste is direct, but at the same time subtle; a complex alliance between a slightly acidic and soft initial taste followed by a lingering after taste. The cheese gives off an aroma of nutty vegetation. Appropriate wine: Wine of Savoie.
Price: $25.90
Italian Cheese Cacciocavallo Silano DOP 1 lb. Caciocavallo Silano - cow's milk hard cheese DOP - 1 lb/454 gr, Italy. We cut each Cacciocavallo into quarters, making four 1 pound cuts. This elite Italian DOP cheese is firm and stringy, made from cow milk. The traditional technique involves hanging the molds astride horizontal rods, which leaves characteristic grooves on the cheese's rind. It delivers a smooth, mild salty taste, and is excellent for pasta dishes. This specialty hails from the Southern Italian provinces of Abbruzo, Calabria, Campania and Sicilia. Caciocavallo is a traditional pasta filata (stretched curd) cheese made from cow's milk. Other pasta filata type cheeses are Mozzarella and Provolone. Caciocavallos are gourd-shaped and come to us in pairs, tied together by a rope that loops around the "neck" of each cheese. After an aging period of three months, this ancient cheese takes on a tangy, meaty flavor with hints of anise and almonds. Uses: Table cheese, grated, grilled, melted.
Price: $22.20
Italian Cheese Fontina Val d'Aosta 1 lb. Fontina Val d'Aosta - cow's raw milk fondue cheese. 1 lb/454 gr, Italy. Firm, thin, dark yellow or reddish-brown in color. Genuine Italian Fontina comes only from the Val d'Aosta mountains near the Swiss border. Made from unpastuerized raw milk, it is a pressed, cooked medium-ripened hard cheese with a delicate, nutty, almost honeyed flavor, somewhat like a Swiss Gruyere but more buttery and sweeter. Great in fondues. Taste: A delicate nuttiness with a hint of mild honey. When melted, the flavor is earthy, with a suggestion of mushrooms and a fresh acidity. Appropriate wines: Friuli Merlot; German Riesling; Dolcetto; Red & White Rhones; Urquell Pilsner. Compliments: This cheese goes well cooking fondue and melts well for pastas. Can also be enjoyed as a table cheese.
Price: $30.50
Italian Goat Cheese Capra Valtellina 1 lb. Capra Valtellina wheel - goat's milk hard cheese - 1 lb/454 gr, Italy. High in the mountains dividing Italy from Switzerland lie shepherds who have been herding goats and making cheese for centuries. Most of the goat's milk is available throughout the spring, but cheese is produced in small quantities throughout the year. Capra Valtellina is a 4-6 month aged cheese which is flavorful and complex.
Price: $25.60
Italian Sheep Cheese Fiore Sardo 1 lb. Fiore Sardo wheel - sheep's milk hard cheese. 1 lb/454 gr, Italy. Sheep are very important to Sardinia, the island north of Sicily off the Italian coast. The landscape there is dotted with sheep everywhere you look. The sheep found on Sardinia are from ancient stock and live in the wild. Fiore Sardo is a straw-colored cheese with a brown rind. The Italian word Fiore means Flower. Thus this cheese is named the "Flower of Sardinia." A bit more forceful than Pecorino Toscano, a famous sheep's milk cheese from Tuscany, this Sardinian pecorino has a slightly salty flavor and a long finish. The Pecorino cheese is hard and grainy and has a wonderfully rich flavor, with caramel sweetness, salty tang and a hint of fruit. Compliments: Can be enjoyed unadorned at the table or used to liven up a simple pasta dish. Makes a memorable pesto. Appropriate wines: Brunello.
Price: $21.80
Italian Sheep Cheese Pecorino Ginepro 1 lb. Pecorino Ginepro wheel - sheep's milk hard cheese - 1 lb/454 gr, Italy. An unusual and arresting cheese made of raw sheep milk. Each 6 pound wheel of Pecorino Ginepro is soaked in an aromatic bath of balsamic vinegar and juniper before it is aged for a minimum of four months. The dark brown rind is created by the vinegar, though the lingering finish is kissed with gin-juniper rather than acerbic acid. Wrapped in paper, which contains moisture, the Pecorino cheese is always moldy, and benefits from a few hours 'breathing'.
Price: $41.20
Italian Sheep Cheese Pecorino Toscano Stagionato 1 lb. Pecorino Toscano Stagionato DOP - sheep's milk hard cheese - 1 lb/454 gr, Italy. This traditional Italian Pecorino Toscano is firm and dense in texture with complex nutty flavor. Unlike our other Pecorino's, this one is not aged. Pecorino Toscano is a young 100% sheep cheese, only about 40 days old when it arrives on our shores. Because it is a young cheese it is somewhat discreet, almost shy. As the cheese first hits your tongue, you detect a hint of Tuscan herbs, grass and wildflowers. The aftertaste it leaves on your palate is a wonderfully complex flavor that is hard to describe but easy to enjoy. Appropriate wines: Pecorino cheese goes best with Chianti (Sangiovese). Authentic Pecorino Toscano is name-protected by the Italian Government. This one is truly a special item.
Price: $21.60
Spanish Goat Cheese Garrotxa 1 lb. Garrotxa - goat's milk hard cheese - 1 lb/454 gr, Spain. This goat’s milk cheese was once produced solely in the Garrotxa area of Catalonia. This is the area of the Pyrenees region of Spain that is furthest to the East, lying right on the shores of the Mediterranean Sea. Spanish Garrotxa cheese has a white interior with a very creamy texture that is surrounded by a natural mold rind. It has an unusual but mild flavor with a light acidity and a hint of hazelnuts. It melts very smoothly, but we like to eat it out of hand. It is sure to become a new Spanish favorite. Appropriate wines: Garrotxa is delicious with young fruity white wines, such as the white Albarino from Galicia, Oloroso Sherries from Jerez, Muscatels produced in Navarra and Valencia, Spain.
Price: $30.60
Swiss Cheese Emmental Francais 1 lb. Emmental Francais - cow's milk hard cheese - 1 lb/454 gr, Switzerland. Emmental is a hard, pale yellow Swiss cheese. It has a sweet smell, with a fruity taste and delicate aroma. The most prominent feature of Emmental is the walnut-sized holes it contains. Emmental is probably the origin of the sterotypical holey cheese image. Cheese is originally from Emmental in the Swiss canton of Bern. Uses: Table cheese, grilling, fondue. In Switzerland Emmental is combined with Gruyere and Swiss white wine to make fondues. A glass of the same white wine forms a perfect complement. When served on the table, a crisp dry white wine, such as Sauvignon Blanc or Shiraz, is preferred by most.
Price: $18.40
Swiss Cheese Emmentaler 1 lb. Emmentaler - cow's milk hard cheese, cut - 1 lb/0.45 kg, Switzerland. Emmentaler is a hard, pale yellow Swiss cheese. It has a sweet smell, with a fruity taste and delicate aroma. The most prominent feature of mmentaler is the walnut-sized holes it contains. Emmentaler is probably the origin of the sterotypical holey cheese image. Cheese is originally from Emmental in the Swiss canton of Bern. Uses: Table cheese, grilling, fondue. In Switzerland Emmentaler is combined with Gruyere and Swiss white wine to make fondues. A glass of the same white wine forms a perfect complement. When served on the table, a crisp dry white wine, such as Sauvignon Blanc or Shiraz, is preferred by most.
Price: $18.70
Cheese
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Popular
Danish Cheese Havarti Creamy 1 lb. Havarti Creamy - cow's milk, semi-soft cheese - 1 lb/454 gr, Denmark. Havarti Creamy is Denmark’s most popular cheese. Traditionally the cheese is aged on rye straw and occasionally brine washed, which contributes to it's 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. Appropriate wines: Bordeaux, Saint Estephe and Californian Cabernet.
Price: $10.30
Dutch Chesse Gouda Smoked 1 lb. Smoked Processed Gouda - cow's milk semi soft cheese - 1 lb/454 gr, Holland.The smoked version of the world-famous Dutch Gouda cheese. Delightfully smoky and full of taste. It keeps all the subtle textures, with the pleasant addition of a hearty smoked taste. Smoked cheese Gouda is produced in Holland in some of the world's most modern, computerized dairy plants. Yet, the Gouda cheese is still smoked in ancient brick ovens over smoldering hickory chip embers. The brown, smoky rind is not only edible, it's the best part of the cheese! Compliments: Melt it atop your favorite sandwich. Serve as an appetizer with crusty french bread or crackers or as an excellent addition to the cheese tray, cubed with a toothpick. Appropriate wines: Pairs well with a rich earthly Cote du Rhone (Syrah), a fruity Sauvignon Blanc from California or New Zealand, or an inexpensive morio-muskat. Smoked Gouda pair with a dark beer for an enjoyable cheese experience.
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