Jalapeno Havarti
Your Price:
$5.42
Jalapenos do give this Havarti a spicy experience that you will appreciate. This piece is 8 ounces....
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Jarlsberg
Your Price:
$8.40
The Norwegian Jarlsberg cheese is known for its distinctive sweet and nutty taste, and of course, those large, round holes.
As early as in 1830 the Swiss came to Norway's Jarlsberg to teach the Norwegians to make cheese. These foreign master cheese makers were famous for making cheese with holes, Emmental.
There was active production in Norway until 1832 after which the cheese disappeared and in 1956 the cheese recipe was revived, combining the cheese-making traditions with modern technologies....
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Jarlsberg Lite
Your Price:
$6.30
Jarlsberg Lite is obvisouly the low-fat variety of Jarlsberg. Jarlsberg Lite also has the characteristic large, round holes. It is pliable and can be cut with a cheese slicer. The taste is mild, slightly sweet and nutty.
Jarlsberg Lite is only available in a rindless variety, and is not well suited for cooking, unlike the standard Jarlsberg variety....
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Jensen's Red
Your Price:
$28.98
Jensen's Red is a wash rind cheese with a beautiful dark cream color, rich and soft and creamy wrapped in a moist orange rind that is the result of brushing the rind, with a light brine solution containing brevi bacterium each week for three months while it matures.
Australian Jensen’s Red is similar to Port Salut and adds to the uniqueness of any cheese board....
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Just Jack
Your Price:
$9.80
Just Jack is a classic Monterey Jack with a creamy, slow-cooked flavor; it's like going to the next level.
Just Jack is an artisanal cheese made of pure whole milk from a single herd of cows. Enjoy Just Jack in a sandwich, a snack, or grate and melt it over any of your dishes, your own macaroni and cheese....
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Kasseri
Your Price:
$11.48
Kasseri is the melting cheese of Greece. Kasseri is made only in the months when the milk is creamy and sweet, making the cheese consistently rich. After the curd is warmed, it is hand stretched and kneaded and then put into special molds. The cheese rounds are placed in special aging rooms for 6 months. The flavor continues to develop and improve even after it has been packed.
Mt. Vikos Kasseri is made from fresh milk of free-ranging sheep and goats. The texture of the cheese is firm and creamy and the flavor is rich and buttery. Kasseri is a fine table cheese, and excellent when melted in sandwiches, omelets, pizza, and casseroles, grated onto vegetables and/or pasta....
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Kefalotiri
For Reference Only
Kefalotiri is a well-flavored sheep's milk gourmet cheese which is made throughout Greece and the Greek Islands. Most Kefalotiri cheese sold outside Greece is a toned-down version of the cheese, often made with cow's milk, and should be called Kefalograviera.
Versions of the cheese are also made in Cyprus and throughout the Middle East. The Greek has a close-textured creamy white paste with a scattering of little holes and a definite aroma of milky nuts but very little flavor except salt....
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Kernhem
For Reference Only
Kernhem is a cream-added gourmet cheese that is named after the Netherlands estate Kernhem. This cheese is different from many other Dutch cheeses; it has some similarities with the French Port Salut.
The paste is gooey and it has a pronounced flavor. The cheese has an orange-red sticky rind that is washed frequently during the maturation period, which takes 4 weeks. It is during that period that the specific aroma and the nutty flavor develops....
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La Roche
Your Price:
$13.98
La Roche is a smooth, creamy blue cheese. This gourmet cheese is full of pleasure and mystery; under its thin rind La Roche produces a generously veined creamy paste. Its delicate aroma and balanced flavor give it an unusual, authentic character.
This gourmet blue cheese has an irresistibly flavor that can be combined with a broad range of scrumptious ingredients.
It goes best with firm whole wheat bread. Walnuts, almonds, raisins and dried apricots or even fresh fruits are all worth trying....
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La Serena
For Reference Only
La Serena cheese is one of the great gourmet cheeses of the Extremadura region of Spain, the South Western mountainous part. The cheese is covered by a semihard rind that is yellowish in color. The sides are smooth or might be covered with the pattern of the belt used to mold it. The paste is soft, has a waxy ivory color and can have small, shiny holes.
The milk of the Merino sheep is used to make this exquisite cheese. The breeding of this sheep is quite frequent in order to take full advantage of the three products it offers us: wool, meat and milk.
The fully ripe cheese has a creamy consistency in the center, and is traditionally eaten by slicing off the top and scooping out the inside....
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La Tur
Sold out, more expected soon
La Tur is another lovely creation of mixed milk cheeses of the Italian cheese manufacturer Caseificio dell'Alta Langa from the Piedmont region. La Tur is a small 8-oz. cheese that almost looks like a pastry in its own little paper cup.
This gourmet cheese is made from a mixture of cow's, goat's and sheep's milk, has a mousse interior and a mushroomy aroma. The cheese has a straw color, a soft surface and a delicate and harmonious flavor....
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Lacey Baby Swiss
Sold out, more expected soon
Lacey Baby Swiss is a semi soft cheese made with part-skim milk. This is a pale ivory colored cheese with numerous small holes called 'eyes', creating an attractive lacy appearance. With a flavor that is mild, nutty, and buttery, it is great for slicing and melting.
Lacey Baby Swiss is one of Heini's Cheeses made at the Bunker Hill Cheese Company from 100% Amish Farm Milk from a local community in Ohio. This milk is purchased from over 270 Amish Farms located throughout the area. These are typically small family farms with an average herd size of 8-10 cows. The milk purchased to be used in the making of the cheese is certified to be Artificial Growth Hormone Free....
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Laguiole
For Reference Only
In the past, Laguiole was made on the Aubrac highlands. Its French gourmet quality is now guaranteed by an AOC label. It owes its name to Laguiole city in Aveyron which is also very famous for its knives.
Laguiole cheese has a thick brown rind and a firm pale-yellow paste and has a rustic taste that will remind some people of the Aubrac highlands. Its maturing process lasts from 4 to 12 months.
This gourmet cheese shows similarities with Cantal and Salers. Laguiole has a flowery, sweet and mildly sour flavor; strong but without a bite....
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Lamb Chopper
Was $14.16 Sale Price:
$10.62
Cypress Grove's Lamb Chopper is a firm and creamy cheese. This 10-pound wheel of Lamb Chopper is made from pasteurized Dutch sheep's milk and aged in The Netherlands and for three months. Before imported into the U.S. the cheese is waxes and then it is aged for another month or two, here in California
Lamb Chopper is a smooth, creamy and firm Gouda-style cheese that has a delicious sweetness. The color and flavor are buttery; in totality a lovely cheese for cooking, as a sandwich cheese and special enough to serve on a cheese board....
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Lanark Blue
For Reference Only
Lanark Blue is hand-made farmhouse cheedse made from raw ewe's milk; rennet suitable for vegetarians is used.
Humphrey Errington began farming in 1982 on a small farm called Walston Brahead at Ogcastle near Carnwath in Scotland and in 1985 the first Lanark Blue was produced and sold. The sheep Humphrey has 400 sheep grazing on hillsides rich in herbs and clover a thousand feet above sea level, overlooking the valley of the upper Clyde.
The cheese varies throughout the year which is said to be due to the seasonal changes in the animals diet; the cheese is creamy and medium flavored in the spring and becomes very full flavored and wild in the winter. The paste is a mottled ivory white with b...
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Lancashire
For Reference Only
This traditional handcrafted Lancashire Cheese has been produced on the Beesley Farm in Goosnargh, for 3 generations. The cheese is known as Mrs Kirkham's Lancashire Cheese as she has made it herself for the past 25 years as part of a small family business.
The raw milk used in our cheese is produced on the farm from their own herd of Friesian Holstein cows. The cheese is matured for at least 6 weeks before it leaves the farm, this produces a cheese that is mild, creamy and slightly crumbly. The cheese continues to mature for up to 12 months which produces a fuller and more rounded flavor.
All the cheeses are cloth bound and butter finished. This helps to develop a unique rind which encaps...
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Langres
For Reference Only
Langres is sticky on the outside, firm and supple on the inside. It is a relatively mild cheese that melts in the mouth. The paste is very creamy with a pretty pale yellow color and a sweet aroma of lemons and a touch of bacon. The flavor is strong, not sharp but creamy.
This is a cheese that has been made for at least 300 years, but one that until recently could only be found in Champagne. Langres is a slowly-maturing gourmet cheese: it can take up to 3 months before it is ready to be sold.
The so-called well on the top of the cheese results from the fact that the Langres, unlike most other cheeses, is not turned during the maturing phase. It is a relatively small cheese and it usually co...
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Laura Chenel's Chevres
Your Price:
$18.07
Laura Chenel's lovey pillows of soft, creamy goat cheese, made in Sonoma County in California are best know as Laura Chenel's Chevre or Chabis.
The cheese is white as chalk and has a tang that identifies its origin being goat, but very subtle. We offer a small assortment of 3 different flavors; plain, pepper and herbs, each of 5 ounces....
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Lavender Cheddar
Was $16.58 Sale Price:
$12.44
Lavender Cheddar combines organic lavender blossoms with a creamy, buttery cheese curd for a Cheddar that is mild and sweet with a floral back note.
Rogue Creamery may be best known for its blue cheese, the company is creative with Cheddars....
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Lavort
For Reference Only
The sheep's gourmet milk cheese Lavort or Brebis du Lavort is still relatively unknown outside the Auvergne in France; it was only created in 1989.
This gourmet cheese has a rare shape; it has a sunken center and a rustic exterior that just says 'handmade at the farm'. Lavort has a highly mould-covered rind, needs at least 120 days of maturing, perhaps even 180 and is matured in the humid cellars of an old water tower.
The taste of the Lavort is rich and it has a subtle flavor of fresh milk. The paste has a white and yellow color and yields a sweet, nutty flavor. Lavort has a Parmesan-like consistency and is a good match with fruits. Lavort is a popular breakfast cheese in France....
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Le Bleuet
Your Price:
$25.23
Le Bleuet is a specialty made by Fromagerie P. Jacquin that reflects the natural outdoors conditions. The cheese is mild as cream and the taste remains soft with a goat flavor; the strength lies in the shape, which resembles a long pyramid. Le Bleuet matures for 8 weeks.
The pyramid-like shape makes it easy to slice the cheese into very decorative triangles that will do well on your cheese board....
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Le Brin 5.3 oz.
Was $10.17 Sale Price:
$5.09
A small individual Le Brin cheese of 5.3 ounces is ideal to use as a dessert presentation or on sandwiches....
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Le Brin 8 oz.
Your Price:
$14.16
8 ounces of a semi-soft French washed-rind Le Brin, cut from a larger wheel....
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Le Cabrie
Your Price:
$9.83
Montchevre has combined 2 rich ideas -Brie and Chevre- to make the delicious and creamy 'Le Cabrie'.
This cheese will steal the heart of any cheese lover. This mild and creamy goat brie is handcrafted and slowly aged to achieve a smooth delicate yet mild goat flavor....
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Le Chevrot
Your Price:
$18.90
Le Chevrot is a live ladled 'moulded' cheese made from goat's milk. This small gourmet cheese is made by Sevre et Belle; a small cooperative in the village of Celles-sur-Belle in the West of France, founded in 1893. Throughout the generations, Sevre et Belle has changed and adapted, creating products of consistently exquisite taste.
Le Chevrot is not wrapped and can thus ripen slowly gaining in character, when kept in the fridge. Serve Le Chevrot at the end of a meal with a white wine when the cheese is young or with a red wine when it has matured....
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Le Grain d'Orge affine au Calvados
Was $19.44 Sale Price:
$9.72
Le Grain d'Orge affine au Calvados is very similar to Livarot. This gourmet cheese is made in the Pay d'Auge region of France according to Normandy tradition. The rind is removed from a semi-cured Camembert and then soaked in Calvados (eau de vie).
The cheese is not as pungent as a Livarot, but it will get more so during aging. Le Grain d’Orge has a fruity and milky flavor with a hint of mushrooms...
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Le Petit Chevre
Your Price:
$8.77
Le Petit Chevre is a relatively new artisanal cheese made by Marin French Cheese Company, known for its production of soft-ripened cow's milk cheeses.
This completely natural soft-ripened cheese, made from milk from local Sonoma County goats, is like a combination of the soft flowing texture of Brie combined with an irresistible and delicately refined flavor. A really nice cheese to try!...
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Le Petit Dejeuner
Your Price:
$8.83
Le Petit Dejeuner is a fresh cheese is according to its name ideal for breakfast. This small artisanal Marin French cheese is a soft cheese, with the old-fashioned ripened butter flavor.
Since not everybody will like this type of cheese early in the morning, it is also delicious after dinner or as an hors d’oeuvre, served with a fruity white wine....
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Le Vache de Chalais
Sold out, expected delivery date unknown
Le Vache de Chalais looks like a Banon, and is made from cow's milk, as the name indicates. It is truly a gourmet cheese, wrapped in chestnut leaves or grape leaves that has been soaked in white wine (eau de vie), and tied with raffia.
This lovely cheese comes from the Provence, which is the same region as Saint Marcellin. When the cheese is young, it is chalky and crumbly, with a sweet-tart tang, but during ripening, when the leaves become more brittle and turn brown, the cheese becomes creamier.
The rind will be covered with a blue-yellow mold crust and is slightly chewy. The flavor is complex and you might need a couple of bites to really appreciate all the flavors. We therefore offer y...
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Leerdammer
Sold out, expected delivery date unknown
The Leerdammer brand officially saw the light of day in 1977, but its history is much older. The name Maasdammer is also used.
In 1914 Cees Boterkooper bought a small dairy in Schoonrewoerd, a rural town not far from Leerdam, and a tradesman named Bastiaan Baars had a small cheese shop in a nearby village. The paths of the cheese-maker and the shopkeeper finally crossed in 1970, when together they decided to develop a new type of cheese differing from the famous Goudas and other Emmentals; Leerdammer was born.
It is a cow's milk cheese with holes and a natural, delicate crust. It is also naturally rich in calcium and contains less salt and fat than traditional Gouda....
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Leyden Cheese
Was $8.66 Sale Price:
$6.50
Leyden Cheese is the cheese for you if you like cumin or caraway seeds, because one or the other is always mixed into the curd.
This authentic cheese is in The Netherlands knows and 'Leidse kaas' (cheese from the city of Leiden). The cheese is made in flat wheels of varying sizes and carries the city's symbol of two crossed keys.
It has a natural yellow rind which may be waxed or be rubbed with annatto to give a deep orange-red color.
The paste is similar to Gouda cheese but scattered with seeds. It smells and tastes strongly of cumin or caraway, intensifying as it matures....
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Limburger
Was $10.11 Sale Price:
$5.06
Strictly speaking this is a Belgian, not German, cheese. It was originally made in the monasteries near Limburg in Belgium but it was adopted, and indeed largely taken over, by the German cheesemakers more than a hundred years ago.
Limburg has the typically pungent aroma of a washed-rind cheese, but you will be surprised by its mild texture and taste. It seems that it is the rind that is doing all the work. If you want to have Limburger with a stronger taste to match the smell, just choose one in a more ripened stage. A creamy cheese that is mostly an acquired taste, Limburger continues to be a popular favorite and a staple for every cheeseboard.
The cheese is produced in small loaves with...
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Lincolnshire Poacher
For Reference Only
Simon and Tim Jones produce the Lincolnshire Poacher Cheese at their Ulceby Grange Farm from the milk of their herd of 230 Holstein cows. The farm is situated on the edge of Lincolnshire Wolds on the English East Coast.
Lincolnshire Poacher is made from raw milk making use of traditional methods. The recipe for Lincolnshire Poacher cheese is loosely based on that of traditional West Country cheddar, but like all farmhouse cheddars, the cheese has its unique texture and flavor, however there may be daily and seasonal variations.
In summer, Lincolnshire Poacher is fruity, with rich sweet flavors whereas in winter, the flavor tends to be more savory, sometimes almost meaty. Each day only one ...
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Livarot
For Reference Only
Even well-wrapped Livarot is apt to remind you that it is there! This small cheese from Normandy's Pays d'Auge is certainly a qualifier for the top ten most pungent French cheeses.
Livarot is known as 'the colonel' because of the five strips of raffia which are wrapped round it to stop bulging. It has a glossy orange-brown washed rind which can become very dark and rustic looking. The golden paste has little holes and is soft and springy.
The aroma from the rind is very strong with farmyard like bacon and ammonia but the paste is more subtle, though still with meaty overtones. The taste is also full and strong with farmyard flavors and a strong, salty lemon tang which bites the tongue.
Si...
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Llangloffan
For Reference Only
Llangloffan Farmhouse Cheese is renowned around the world. Leon and Joan Downey settled in Llangloffan in Wales from Cheshire in the spring of 1977. Both decided to face the challenge of making cheese from a run-down, allegedly non-viable Welsh smallholding. Their ambition to build an enterprise which produced high quality handmade traditional raw cow's milk cheese was fulfilled and the Downeys received the 'Best Welsh Cheese' Award more than once.
Llangloffan Farmhouse Cheese is full fat yet dry, almost crumbly. The rind color is yellowish and the imprint of the cloth in which the cheese is bound is visible. The firm cheese melts on your tongue. The cheese ripens maximally for 10 months an...
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