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
Bleu D'Auvergne - blue cow's milk AOC cheese - 1 lb/454 gr, France. Uncooked, unpressed, soft French cheese with veins of blue mold. The making of this cheese is relatively recent, only appearing in the markets in the middle of the last century. The story goes that an Auvergnat farmer sprinkled mold from rye bread on his milk curd and then pierced the curd with a needle. This allowed the air through and the curd developed blue veins. Texture: The pate is uncooked and not pressed, with a sticky, moist and crumbly texture and veins of blue mold. Taste: The smell is strong and attests to its pungent taste. The taste is pastoral, grasses and wild flowers... delightful. Appropriate wines: Jurancon (mellow white), Maridan (red).
Fourme D'Ambert Blue - cow's milk blue cheese. 1 lb/454 gr, France. Fourme d'Ambert is one of France's oldest cheeses (dating from the Roman period). Today production is with pasteurized milk. The maturing process takes place in aerated, humid cellars. The maturing period lasts 2 to 3 months. In the Tours region of France the local cheese mongers allow the cheeses to mature by adding a little "mellow Vouvray wine". Texture: The rind is dry and yellow and wrapped in a grey velvet. Inside, the pate is creamy, moist, with faint hints of blue mold. Taste: This cheese still has the cave odor and has a lasting taste of wine and fruits, extremely pleasant. Appropriate wine: Vouvray mellow.
La Roche - cow's milk blue-veined cheese - 7 oz/200 gr, France. La Roche is a smooth, creamy blue cheese and the latest addition to the family. Under its thin, La Roche produces a generously veined creamy paste. Its delicate aroma and balanced flavor give it an unusual, authentic character. An irresistibly flavorful blue cheese, La Roche can be combined with a broad range of scrumptious ingredients. It goes best with firm bread, walnuts, almonds, raisins and dried apricots or even fresh fruit are all worth trying. Appropriate wines: Port-wine, Muscat, Banyuls, sweet wines.
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.
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.
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.
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.
Camembert du Bocage - cow's milk soft cheese - 8.8 oz/250 gr, France. Has typical Camembert characteristics such as white rind and creamy yellow pate. Tends to be a little salty sometimes. This version of Camembert does tend to be stronger than you would expect from a Camembert. Compliments: Serve simply with a fresh country white or peasant bread. Percentage of Fat: 45%
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.
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.
Comte - cow's milk hard AOC cheese aged 6 months - 1 lb, France. The AOC had designatedthat Comte is one of France's elite cheeses. Century-old techniques are used to make Comte, which is the most produced and consumed gourmet cheese in France. The combination of sweetness and saltiness give this cheese an intriguing flavor. Comte is traditionally sold in huge blocks and matures for a year before it is ready for sale. Older wheels will have a rich, nutty, fruitier and more flowery taste. The AOC designated regions include the Franche-Comte, eastern Burgundy, parts of Lorraine, Champagne and the Rhone-Apls. Comte is highly controlled for quality and 5% of the cheeses fail to meet AOC standards. Taste: The flavor is complex, nutty and caramelized with a lingering but not sharp flavor.Appropriate wines: Cotes du Rhone, red Burgundy, Beaujolais Gamay. Percentage of Fat: 45%
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.
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.
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.
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.
Pecorino Foglie di Noci - sheep's milk hard cheese - 1 lb/454 gr, Italy. A hard aged sheep's milk Italian cheese wrapped in leaves, perfect with bread and red wine (and not at all like Pecorino Romano, another Italian sheep cheese most people are familiar with). It is not salty and best enjoyed slivered, with olives on a hot day. A farmhouse sheep's milk cheese from Emilia Romagna that is aged in walnut leaves in ventilated caves to enhance its flavor. Since walnut leaves ripen just twice a year, this Pecorino cheese is available seasonally. Compliments: Foglie di Noci pairs nicely with artichokes and raw vegetables. Appropriate wines: Chianti, Cabernet, Petite Syrah, Riesling, Gewurztraminer, Chardonnay.
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'.
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.
Ricotta Marzolina - sheep's milk hard cheese cone - 1 lb/454 gr, Italy. A hard sheep's milk cheese from Southern Italy. It is excellent for cooking and salad tossing, or even for grating. Individual serving sizes come in the shape of yellowish cones. A very pleasantly-flavored, rather sweet and rich taste, but not pungent.
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