Bestsellers
Cheese of the World
-
Saint Andre - cow's milk soft cheese - 7 oz/200 gr, France.
-
Fontina Val d'Aosta - cow's raw milk fondue cheese, cut 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 ...
-
Smoked Processed Gouda - cow's milk semi soft cheese, cut 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.
App...
-
Manchego El Trigal - aged 6 months, sheep's milk hard cheese, cut cheese - 1 lb/454 gr, Spain.
Manchego is Spain’s most popular sheep's milk cheese. The sheep come from the plains of La Mancha, the home of the famous Don Quixote. The area is extremely hot and the sheep graze on dry pastures and grain stubble fields. When it comes time to mature, like many other Spanish cheeses, Manchego is smeared with olive oil. It has a very potent, nutty flavor that is unforgettable. The amount of time this cheese matures varies.
Appropriate wines: Rioja Alta, Penedes, young cabernet. You can also try with a beer.
Fat in Cheese: 55%.
-
Caciocavallo Silano - cow's milk hard cheese DOP, cut cheese - 1 lb/454 gr, Italy.
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 ...
-
Jarlsberg - cow's milk semi soft cheese, cut cheese - 1 lb/454 gr, Norway.
Jarslberg - the world’s most popular variety of “Baby Swiss” cheese. Jarlsberg cheese is a hole-ridden, mild cheese that resembles Emmentaler and Gruyere in flavor and texture, but with a splendidly sweet, nutty and fruity aftertaste, perfect for a table cheese or a superb sandwich.
-
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.
Compliments: Tastes great on tapas or fried with tomato sauce.
Apropriate wines: Recommended...
-
Emmentaler - cow's milk hard cheese, cut cheese - 1 lb/454 gr, 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 Emmentaler 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.
-
Toledo with Paprika - semi-hard cheese rubbed in paprika - 8 oz/228 gr, Portugal.
This Portuguese cheese is made from a blend of cow's, sheep's and goat's milk. It is creamy, bitter, with a full finish.
Appropriate wines: Rioja Alta, Penedes, young Cabernet.
Fat in Cheese: 45%.
-
Banon Feuille - cow's milk soft cheese - 2.8 oz/80 gr, France.
Soft cow's milk cheese, with paste not too elastic (wrapped in a chesnut leaf).
Beige or blue-mold-covered crust, soft, runny beige interior, intensively rustic, nutty, and fruity (slightly winey) flavor. The leaves keep the young, slightly acidic cheese moist and impart fresh vegetable flavor with a hint of wine.
Appropriate wines: White roses, reds from the Cotes de Provence, France.
-
Picandou Frais - fresh soft goat's milk cheese - 1.4 oz/40 gr, France.
This dazzling milk cheese is an altered version of Cabecou. Wrapped in a walnut or plane leaves, Picadou has natural goat cheese flavor and it becomes creamier the more it ripens. It is created in the Midi-Pyrenees and is crushed with peppers, adding a perfect taste.
Soft, pasteurized goat cheese, fresh and milky. It can be eaten with chives or honey, in olive oil and spices.
Texture: The hard rind is covered with touches of blue, white or yellow mold. The pate is firm and homogeneous.
Taste: Its pungent odor, with a sweet and sour taste, gives this cheese a light sourness that is delicious.
Compliments: Goes well with olive oil on a salad and tastes great grilled.
...
-
Chabis Feuille - fresh goat's milk soft cheese - 4.7 oz/134 gr, France.
Fresh, milky and soft taste, with a mild flavor, fresh and genuine thanks to the perfume of the chesnut leaf. It is marvellous used as the highlighter of your cheese tray.
Compliments: Goes well on a dessert tray or shaved into salads.
Appropriate wines: Sauvignon, Chardonnay, white Bordeaux.
Fat in Cheese: 45%
-
French Brie 'Mon Sire' - cow's milk soft cheese, cut 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.
-
Gorgonzola Dolce - cow's milk soft cheese, cut cheese - 1 lb/454 gr, Italy.
Dolce Gorgonzola is a younger, therefore milder, version of aged Gorgonzola. It has a soft, spreadable texture and slightly salty aftertaste. Its texture makes it perfect for spreading on bread and crackers. It is also excellent in risotto and polenta, mixed into vinaigrette, melted on pizza or used as a dip.
Try with berries, pears, peaches and plums.
-
Ibores - Extramadura - semi-hard goat's raw milk cheese, rind rubbed with paprika, cut cheese - 1 lb/454 gr, Spain.
Spanish Ibores cheese made with unpasteurized goat's milk, small in size, cylindrical and irregular in shape, with a smooth reddish yellow rind.
Inside it is compact, soft and wide and, above all, extremely tasty and aromatic, with a noticeable flavor, somewhat acidic and salty, very pleasant and buttery. It may be mature or mild to medium mature and varies between fatty and very fatty. It is eaten as an appetizer, or dessert.
Compliments: It is hard enough to shave over salads and hot dishes and delicious as a table cheese when served with fresh fruits and vegetables.
Appropriate wines: young Roja wines.
Fat in Cheese: 45%
-
Grana Padano Parmesan - cow's milk hard cheese DOP, cooked, aged 18 months, cut cheese - 1 lb/454 gr, Italy.
Grana Padano is classified as a DOP cheese meaning it is one of the elite cheeses in Italy. It has a tangy, fruity flavor.
-
Havarti Creamy - cow's milk, semi-soft cheese, cut 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 t 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.
Appropriate wines: Bordeaux, Saint Estephe and Californian Cabernet.
-
Morbier - Montboisse - cow's milk semi soft cheese, cut 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.
Fat in Cheese: 45%
-
Mozzarella, Buffalo's Milk Cheese - 8.8 oz/250 gr, Italy.
In the world of cheese, Mozzarella is the ideal supporting character, content to stay out of the spotlight, but confidently aware of its crucial role in making a scene complete. The origins of the No. 1 cheese in the food industry are muddled with time, but we do know that monks in the Italian region of Capua were making versions in the Medieval period. In those days, Mozzarella was made with rich buffalo milk. Mozzarella di bufala is still made today, but the milder cow’s milk version, known as Fior di Latte, now makes up the vast bulk of Mozzarella made around the world.
-
Fiore Sardo wheel - sheep's milk hard cheese, cut 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...
-
Manchego Mini "El Trigal" - aged sheep's milk semi soft cheese - 2.2-2.4 lb/1-1.1 kg, Spain.
El Trigal is produced by the Corcuera Family, which was the first in all of Castilla La Mancha to make and commercialize Manchego cheese. The best cheese is produced when the milk is the richest, which is between August and December.
This Spanish cheese Manchego is extremely buttery and aged to perfection at either 3 months, 6 months (semi-curado) or 1 year (anejo).
Appropriate Wines: Rioja Alta, Penedes, young cabernet. You can also try with a beer.
-
Caciotta al Tartufo - semi soft cheese with truffles pieces, cut cheese - 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.
Fat in Cheese: 50%
-
Ubriaco del Piave - cow's milk semi soft cheese, cut cheese - 1 lb/454 gr, 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.
-
Campo de Montalban - mixed milk semi-soft cheese, cut 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.
|
Cart is empty |
