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.
San Simon - cow's milk smoked hard cheese - 1 lb/454 gr, Spain. Surrounded in the west and north by the Atlantic Ocean and mountains from the Atlantic to the Mediterranean, Galicia has always been a remote region of Spain. This isolation fostered an ancient cheese culture. Here the Galacia cows graze on the lush green pastures and bear milk that its people have been making into cheese for generations in the town of Villalba. San Simon is aged 2-4 weeks, lightly pressed and then gently smoked for 2 weeks after leaving the mold. Inside its red, polished brown rind, San Simon has a creamy, buttery, smoky flavor that ranges from mild to piquant. Compliments: San Simon can be enjoyed with fruit and raw vegetables and is also excellent served with fruity desserts like pies and tarts. Appropriate wines: Rioja Alta, Penedes, young cabernet. You can also try with beer.
Boursin with Garlic and Herbs - cow's milk soft cheese - 5.2 oz/146 gr, France. Boursin cheese, mild, smooth and creamy, was originally created in 1957 by Mr. Francois Boursin in the Normandy region of France. Boursin Herb and Garlic is the traditional choice for a luxurious triple cream cheese, seasoned with premium garlic and fine herbs. It's a traditional favorite for hors d'oeuvres, appetizers, salads, entree salads and also brings a touch of France to meat, poultry, seafood and vegetables. Taste: Creamy, herbaceous. Appropriate wines: Champagne, Chardonnay, Pinot Noir, Zinfandel, Cabernet Sauvignon, Merlot, Pinot Gris, Semillon, Gewurztraminer.
Gourmandise with Kirsch - cow's milk soft cheese - 4.4-4.5 lb/2-2.04 kg, France. This pasteurized processed cheese spread is a creamy cheese with a mild cherry flavor made with Kirsch, a clear brandy distilled from cherries and their pits. Compliments: This spreadable cheese is perfect for making fondue, cherries jubilee, and black forest cake.
Merlemont Reblochon - cow's milk soft cheese - 3 lb/1.3 kg, France. Cow's milk French cheese from the Franche-Comte region. This cheese is similar in style to a reblochon. It is a soft cheese with a natural rind. Appropriate wines: Light or fruity red wines. Percentage of Fat: 55%
Pave d'Affinois - cow's milk soft cheese - 5.3 oz/150 gr, France. This soft ripened cheese is made in a small square shape referred to by its name, pave, meaning square or rectangular paving stone in French. With proper aging this sweet mild cheese will ooze from its rind. Taste: creamy and mild. Compliments: Goes well with a french loaf or multigrain roll. Percentage of Fat: 60%
Pont l'eveque Grain d'Orge - soft washed rind cow's milk cheese - 7.7 oz/220 gr, France. Packed in a nice wooden box. Probably the oldest Norman, it takes two liters of milk to make one Pont l'eveque of 8.8 oz. After washing, the rind is moist and ochre in color. The pate is creamy yellow, fine-textured, and smooth. It sinks under finger pressure but has no elasticity. As the cheese ripens, the rind grows sticky and reddens, and small holes spread through the pate. Further ripening will result in pate that glistens with fat when cut. There are lingering traces of sweetness in the taste. During the affinage, the cheeses are washed, brushed and turned. Compliments: This cheese goes well toasted with walnuts and grapes. Appropriate wines: Burgundy, Bordeaux, Cabernet, Merlot. Percentage of Fat: 45%
Sign In
