Gourmet Washed Rind Cheese

Tilsit, also called Tilsiter, was the invention of Dutch immigrants to the town of Tilsit in East Prussia, now Lithuania. Since then it has been widely copied and is made all over Germany. In the east of the country it is also known as Tollenser. The traditional shape for Tilsit is a large wheel but, increasingly, the cheese is being produced in large loaf shapes, so is the one we offer you. This... read more

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 It was originally made in the monasteries near Limburg in Belgium but it was adopted, and indeed largely taken over, by the German cheesemakers more than a hundred years ago. Our Limburger cheese is made by Kaserei Champignon in Germany. Limburg has the typically pungent aroma of a washed-rind cheese, but you will be surprised by its mild te... read more

Taleggio D.O.P. is a soft Italian gourmet cheese that is considered a delicacy when served in dishes or when served on its own as a delightful Italian taste treat. It is a gourmet cheese of very old origins, perhaps even before the 10th century. Its regional origin was the Val Taleggio, in the province in Bergamo, from which derives the name of the cheese. Currently the area of production and ripe... read more

Saint Nectaire is an ancient French gourmet cheese from the mountains of the Auvergne. This is a raw milk cheese in France and is brought into the USA made with pasteurized milk of mostly Salers cows. The cheese is made in round flat discs. It has a grayish rind with light yellow or reddish patches. The supple paste is pale gold in color and becomes almost runny as it matures and has a sweet and ... read more

Red Hawk is a triple-cream, washed-rind, fully-flavored cheese made from organic cow's milk. This small cheese is aged for 6 weeks and washed with a brine solution that promotes the growth of a bacteria that tints the rind a sunset red-orange. Red Hawk is named after a raptor that circles the skies in northern Marin County where this gourmet cheese is made and it has like all washed rind cheeses a... read more

Chimay with Trappister beer receives a very personal preparation and maturing, resulting in an exclusive, authentic gourmet cheese. Its natural rind is bathed in Chimay Trappister beer so that its flavor flatters the palate and the nose; the rind is sticky. The Trappist monks of Scourmont have known the secrets of making cheese since 1876. Cheese was made from good milk from their farm and mature... read more

Munster Gerome is produced in an area that not only makes very pungent cheeses, but also excellent spicy wines. Its production center is the pretty village of Munster, set amid pastures and vineyards. A young Munster cheese has a thin but firm pinkish-red rind with white paste. As it matures the rind turns to a darker russet color with a deep straw-colored interior. The paste is soft and supple wi... read more

Rougette is a German washed rind cheese with a buttery consistency; a decadent triple-cream soft-ripened cheese. This gourmet cheese has a distinct orange tint on the outer edge, a white Camembert mold on top and a taste of its own, which gives it an unusual and interesting appearance. Like any other cheese, it is best eaten at room temperature; it is easy to spread and pairs well with fruits and... read more

Chimay Grand Cru is made according to an ancient recipe, and produced from pasteurized cow's milk. The rind of this Belgian gourmet cheese is natural and the cheese matures for six weeks which gives it its pure and mellow flavor. We cut and wrap this cheese in wedges of 8 ounces and 1 pound.... read more

Grayson is a soft, finely textured cheese with a orange-brown sticky rind, a golden semi-soft paste, a pungent aroma and a rich, beefy taste with nutty overtones. Virginia's Feete family says it is reminiscent of an Italian Taleggio or a French Livarot. Grayson is made with raw milk of Jersey cows and aged longer than their Italian and French counterparts, around 60 days; no pesticides or herbicid... read more