Bestsellers
Semi-Soft Cheese
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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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Murcia Al Vino - Drunken Goat - goat's milk semi soft cheese, cut 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: Recomme...
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Idiazabal - smoked raw sheep's milk semi-soft cheese, cut 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.
Appropr...
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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.
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Romao - artisan sheep’s milk cheese cured in rosemary (cuenca), cut cheese - 1 lb/454 gr, Spain.
This Spanish cheese from Cuenca is hand-rubbed with oil and fresh rosemary and aged in caves for eight months. Estanislao and his brother have been making the cheese for many years. It is chewy and complex with a long finish that highlights the rosemary.
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Cacio De Roma - sheep's milk semi soft cheese, cut 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.
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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...
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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%
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Boschetto al Tartufo Bianchetto - cow & sheep's milk semi-soft cheese - 1.5 lb/680 gr, Italy.
An Italian semi-soft cheese made from cow’s and sheep’s' milk. It is combined with truffles and aged for a few months. The cheese and truffles complement each other. The mixture of a sweet, pleasantly briny cheese, with a garlicky, forest truffle is perfect. Neither overpowers the other.
Approximately 1.5 lbs
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Rustico Peperoncino - sheep's milk semi soft cheese with red pepper, cut cheese - 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.
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Appenzeller - cow's milk semi soft cheese, cut 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.<...
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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.
We will substitute similar or comparable items if the cheese is unavailable.
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