Feta
Buy soon only 8 left at this price. Was $6.98 Sale Price:
$4.54
Feta is a classic and famous Greek cheese whose tradition dates back thousands of years and is still made by shepherds in the Greek mountains. Mt Vikos has an outstanding feta cheese made according to authentic tradition in Greece.
This gourmet cheese is a mixture of sheep’s and goat’s milk and made by a small family dairy in central Greece. The dairy was started by three brothers who have always made the cheese in small batches.
The shepherds, who tend the herds, do the actual milking, and bring the fresh milk to the dairy every day.
The cheese is aged in brine for 2 months, resulting in a firm, slightly crumbly and creamy texture. The flavor can be described as creamy, slightly tangy, c...
|
Fetiri
From:
$8.98
Fetiri cheese is a Mt. Vikos exclusive! They start with their authentic traditional Greek sheep and goat's milk feta and dress it up with the finest herbs and spices. Mt Vikos Fetiri is creamy, flavorful, and versatile.
Fetiri is made in two varieties: Fetiri with Greek Herbs, feta flavored with local wild oregano and hand picked sweet mint. The flavor is aromatic and delicious.
Fetiri with Cracked Pepper, feta enhanced with cracked black, red and green peppercorns. This cheese has zip.
Both cheeses are perfect as part of an appetizer or cheese plate, or added to a salad, omelet or for topping a savory pizza. We recommend that you serve Mt Vikos Fetiri at room temperature. Drizzle with ex...
|
Flagship
Was $9.72 Sale Price:
$8.26
The first wheel of Flagship, Beecher's signature cheese, was handcrafted in November of 2003. Flagship is a semi-hard cow's milk cheese with a uniquely robust, nutty flavor. It is made with pasteurized milk, carefully aged for 1 year under the watchful eye of the cheesemaker to fully develop its complex flavor and ever-so-slight crumble.
At the first annual American Cheesemaker Awards in California in 2007, Flagship was awarded 'Best Semi-Hard Cow's Milk Cheese'....
|
Flavored Cheddars Grafton Village
From:
$9.78
The flavored cheddar cheeses from Grafton Village Cheese Company are made their superior cheddars with the addition of three different flavors. For these cheddars whole, raw milk from Vermont Jersey cows is used and the herbaceous hint of sage and the lively spark of garlic is added. After aging, the cheese is hand cut, double-coated with wax to seal it and then labeled.
The Sage Cheddar is sealed with green wax and is a great combination in French and Italian dishes.
The Garlic Cheddar has the flavor of pure garlic, the warmth of the Mediterranean.
The Maple Smoked Cheddar is bathed in the cool smoke from smoldering hard maple wood for 4-6 hours and will enrich your cheese sauces but tas...
|
Florette
Buy soon only 6 left at this price. Was $6.65 Sale Price:
$3.66
Florette is a French octagonal shaped gourmet cheese made from 100% goat's milk. The cheese stays particularly soft and creamy even as it ripens. The rind is white or ivory and will turn beige with ripening, remaining gentle in scent.
The interior is soft, rich and silky, not unlike thick cream in appearance. It releases its exquisite softness in a paste that melts in the mouth. Florette is a deliciously simple pleasure just waiting to be tasted. Being so soft, Florette can be used for all occasions with a broad range of food, on a slice of bread or on a skewer, accompanied with salads, fresh or dried fruits and many more combinations....
|
Fog Lights
Was $14.69 Sale Price:
$12.49
Fog Lights is an 8-ounce cheese that is similar to Humboldt Fog, without the center layer of ash. This artisanal Cypress Grove creation is disk shaped, ash-covered and mold-ripened.
Fog Lights has an earthy flavor and a lovely texture. It's perfect for a cheese plate after dinner with toasted nuts and fresh fruit.
Fog Lights was an award winner during the 25th Annual Conference of the American Cheese Society....
|
Fol Epi
From:
$12.60
Fol Epi is enrobed in a golden brownish rind made from toasted wheat flour. This pressed uncooked French gourmet cheese is produced in Pays de Loire, an area long known for its dairy produce.
In French, Fol Epi means 'wild wheat stalk', a fitting name for this unique loaf with perfect eye formation.
Fol Epi is matured for 3 months and is decoratively embossed and has a pleasant, nutty and fruity taste. Although similar in taste to a Swiss Emmental, Fol Epi is sweeter and less bitter, making it a ideal for a sensitive palate.
We cut and wrap this cheese in wedges of 8 ounces and 1 pound....
|
Fontina d'Aosta
Not For Sale - for Informational Purposes Only
Genuine Fontina is made only in the steep-sided Val d'Aosta in the Italian Alps. Fontina has a creamy brown rind which is thin and oily. The paste is smooth and buttery, when young. It has a pale straw color and a few small holes.
As the cheese matures for 7 months it becomes darker and much drier. Sweet and nutty, Fontina has a complex, balanced taste and a light aroma.
The preparation of this fine Italian gourmet cheese is a recipe that has been handed down over the centuries. It is made exclusively with raw, full-cream milk, from the Valdaostan breed of cows, fed on grass during the summer and local hay throughout the rest of the year.
The milk is made into cheese within 2 hours of mil...
|
Fontina Fontal
From:
$8.04
Fontina Fontal is a cow's milk Italian cheese that is less assertive than the classic mountain cheese Fontina Val d'Aosta.
Fontain Fontal is made with pasteurized milk, is semi-soft and elastic, it offers a nutty sweet flavor, is very meltable, its best use is for cooking, where it will form a dense layer of melted gooeyness; a great alternative for mozzarella or provolone.
We cut and wrap this Italian cheese in wedges of 8 ounces and 1 pound....
|
Fougerus
Your Price:
$11.85
Fougerus belongs to the Brie group of gourmet cheeses; it is very similar in texture and taste to Coulommiers, Brillat-Savarin and Pierre Robert. Originally, this artisan cheese was produced on a farm in the Ile-de-France for personal use, but as it was quite popular among the villagers, it has been produced in higher quantities since the beginning of the 20th century.
The scent of the fern blends with the fragrance of the mold, but does not migrate into the cheese. The paste is very creamy, sweet with just a hint of salt; a remarkable gourmet cheese in flavor and looks that will certainly not disappoint you when you like creamy soft-ripened cheese....
|
Fourme d'Ambert
From:
$6.55
Fourme d'Ambert is an ancient French gourmet cheese from the Auvergne that was being made long before English Stilton, which it somewhat resembles.
Fourme d'Ambert is a raw cow's milk gourmet cheese with light blue veining. The cheese has a rough gray-brown rind and the cheese is firm, has an ivory color with greenish-blue veining. It has an interesting aroma of roasted nuts and a fruity flavor and is aged for over 60 days.
'Fourme' comes from the Latin 'forma' (form), referring to the container used to hold the curd. Afterwards, the name 'forme' was retained in the mountains of Forez and Auvergne to refer to cheeses from the region. Fourme was sold primarily at the market in the village o...
|
Frisian Clove Cheese
Not For Sale - for Informational Purposes Only
Frisian Clove Cheese is one of the Dutch cheese specialties. The cheese contains cloves and cumin as flavorful additions. Cloves are called kruidnagels in Dutch, 'spicy nails' as they resemble nails. The cheese is locally known as 'Nagelkaas' which is Dutch for Nail cheese as a direct translation.
The cheese is made from skim milk, with only 23% butterfat, giving it a firm texture. The color is like many other Goude type cheeses yellow, that turns darker by age. The flavor of the Clove Cheese is rather special and pronounced; a combination of cloves and cream....
|
Fromager des Clarines
Sold out, more expected soon
Fromager des Clarines is made from Mountain milk, yielding a smooth, very creamy cheese that is a must to serve as close to room temperature as possible, to release it's fresh white truffle butter flavors.
Fromager des Clarines is packed in a woodchip box like L'Edel de Cleron but is less pungent and more appealing to the less trained palette.
Serve it right inside the box, lifting off the edible top rind with a spoon. Scoop out the gourmet cheese with a crisp bread stick or onto your favorite water cracker or baguette.
...
| |