Bestsellers
Cheese of the World
-
Mozzarella, Buffalo's Milk Cheese - 7-8.8 oz/200-250 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.
Approximately 7 - 8.8 oz each
-
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%.
-
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%
-
Parmigiano Reggiano - cow's milk hard cheese - aged 24 months - 8 oz/226 gr, Italy.
Italian Parmigiano Reggiano cheese is a prestigious cheese, unique for its inimitable quality originating eight centuries ago in the area between Parma and Reggio Emilia. It contains a concentration of highly nutritious substances. Seven quarts of milk are needed to make each pound of cheese. Slow, natural aging produces an unparalleled taste, easy digestion and substantial nourishment.
Compliments: This cheese goes well as an addition to soups, salads, pasta dishes and veal/chicken.
Appropriate wines: Strong Merlot from Napa or Tokay from Hungria.
Approximately 8 oz each
-
Spanish 4 Cheese Sampler, Assortment - 2 lb/908 gr, Spain.
· Manchego 0.5 lb - sheep milk, hard cheese
· Mahon 0.5 lb - cow milk, semi-soft cheese
· Idiazabal 0.5 lb - sheep milk, semi-soft cheese
· Murcia al Vino 0.5 lb - goat milk, semi-soft cheese
We will substitute similar or comparable items if the cheese is unavailable.
-
French 4 Cheese Sampler, Assortment - 30.2 oz/857 gr, France.
· Camembert 8.8 oz - cow milk, soft cheese
· Comte 0.5 lb - cow milk, semi-hard cheese
· Tomme de Savoie 0.5 lb - cow milk, semi-hard cheese
· Buchette Nostalgie 5.4 oz - goat milk, soft cheese
We will substitute similar or comparable items if the cheese is unavailable.
-
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.
-
French 4 Cheese Sampler, Connaisseur - 2 lb/908 gr, France.
· Pont Leveque 7.7 oz - cow milk, stinky cheese
· Comte 0.5 lb - cow milk, semi-hard cheese
· Foume D'Ambert Blue 0.5 lb - cow milk, blue cheese
· Bucherondin 0.5 lb - goat milk, aged cheese
We will substitute similar or comparable items if the cheese is unavailable.
-
Mimolette - cow's milk uncooked, pressed semi-hard cheese, aged 12 months - 7 oz/200 gr, France.
This cheese is also known under the name of Boule de Lille. The method of production of the Mimolette is the same as the Dutch cheese Edam. It was only in 1935 under a treaty between France and Holland that the Mimolette was officially recognized.
Texture: The pate is semi-hard, pressed and has a color of orange due to the natural Roucou coloring.
Taste: The Mimolette cheese is at its best after 18 months of maturing: the pate becomes hard and crumbly with a salty, perfumed taste.
Compliments: Goes well on a savory appetizer or in salads either grated or in cubes.
Appropriate wines: Sherry, Porto, strong beer. ...
-
Gorgonzola Dolce - cow's milk soft cheese - 3 lb/1.4 kg, 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.
-
Italian 4 Cheese Sampler, Assortment - 2 lb/908 gr, Italy.
· Provolone 0.5 lb - cow milk, semi-hard cheese
· Grana Padano 0.5 lb - cow milk, hard cheese
· Gorgonzola 0.5 lb - cow milk, blue cheese
· Pecorino Toscano Stagionato 0.5 lb - sheep milk, hard cheese
We will substitute similar or comparable items if the cheese is unavailable.
-
Kosher Manchego - sheep's milk hard cheese, cut cheese - 7 oz/200 gr, Spain. Manchego has a firm and compact consistency and a buttery texture, and often contains small, unevenly-distributed air pockets. The color of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish beige. The cheese has a distinctive flavor, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep’s milk.
|
Cart is empty
|
