Bestsellers
Cheese of the World
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Saint Andre - cow's milk soft cheese - 7 oz/200 gr, France.
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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%.
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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.
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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.
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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.
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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%
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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%
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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%.
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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.
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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%
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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.
Fat in Cheese: 45%
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Roquefort D’argental – sheep’s milk blue cheese – 3.5 oz/100 gr, France.
Made in Aveyron and ripened in the caves of Roquefort sur Soulzon. This cheese has a sharp, rich and pungent taste due to the ideal environment created in the caves. This creates prefect conditions for the development of the penicillium Roqueforti.
Actual items may differ slightly from pictures shown.
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