Abbaye de Belloc
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The gourmet cheese Abbaye de Belloc is made from sheep milk and comes from the southwestern part of France, close to the Spanish border. Abbaye de Belloc has a lot of similiaries with the Ossau-Iraty-Brébris Pyrénées; a traditional farmhouse hard sheep milk cheese.
This gourmet cheese has the shape of a flat wheel with natural, crusty, brownish rind with patches of red, orange and yellow. The rind is marked with tiny craters. The flavors of the Abbaye de Belloc cheese are smooth, buttery, nutty and sweet; a very interesting and caputuring cheese....
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Abondance
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Abondance is an excellent example of a great French artisanal cheese that dates back almost 700 years. This superb gourmet cheese has a smooth surface smeared rind, showing the marks of the cloth with an amber color. Abondance crust should be removed before eating.
Abondance or Tomme Abondance is a French mountain gourmet cheese from Haute Savoie in the Rhone-Alpes and is made exclusively from the whole raw milk from cows of Abondance, Montbeliard and Tarine. The maturation period is a minimum of 90 days. The cheese has been a member of the A.O.C. family since 1990.
Abondance cheese is firm, has a strong smell and a distinct and complex flavor; fruity and with hints of hazelnut. The paste ...
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Aisy Cendre
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The gourmet cheese Aisy Cendré has a soft paste, a washed rind that is covered in ash or 'cendré' and is made from whole cow's milk with a 50% fat content. We consider Aisy Cendré an interesting member of the washed rind gourmet cheeses with the distinction of the ash covering.
This fine French gourmet cheese is similar to the gourmet cheese Epoisses, the gourmet cheese Affidélice and the gourmet cheese Soumaintrain and is shaped into a narrow cylinder.
The ash covering of Aisy Cendré takes some of the stickiness of the rind way. The Aisy Cendré paste is soft and creamy. The heart is almost white, with the texture of plaster. Both the flavor as well as fragrance of Aisy Cendré is relativel...
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Alpe di Frabosa
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The Alpe di Frabosa is a complex Italian gourmet cheese made from fresh full-cream cow's milk. The delicate almond aftertaste recalls the pine-thistle. A slice of the gourmet Alpe di Frabosa, a piece of crusty bread and a glass of wine have always been the ideal repast for the herdsman or the mushroom picker. And a taste that will certainly bring memories flooding back of your last visit to the Italian alps.
The skilled Italian production techniques conserve the aromas and scents of the territory. After 2 months maturation Alpe di Frabosa is already tasty, but further refinement brings out the flavors of porcine mushrooms in the crust and mountain milk and hay in the cheese. The maturation ...
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Ami du Chambertin
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Ami du Chambertin is a soft French gourmet cheese made from raw cow's milk in the small village of Gevrey-Chambertin in Burgundy.
It is an Epoisses-type gourmet cheese and has a moist, red rind washed with Marc de Bourgogne (a type of brandy). The paste is ivory colored and it ripens from the outside in. The French cheese is smooth and creamy with an excellent balance of both salty and milky flavors and it has a strong aroma and will make an interesting addition to your washed rind palette....
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Appenzeller
Your Price:
$15.73
Appenzeller is a semi-hard mountain gourmet cheese that looks a little like Gruyère but is sharper and has a more pungent farmyard aroma and a distinctively fruity taste, which lingers for a while on the palate.
Originally from the mountain canton of Appenzeller, Switzerland, close to Austria, it is also manufactured in the Swiss cantons of Saint Gallen and Thurgau. Small brown Swiss cows graze on the rich pasture of the alpine forelands and the milk they produce is made into a delicious and full flavored Swiss gourmet cheese, of which the recipe is still kept a secret.
Appenzeller's maturation time is 7 to 12 months and usually peaks at around 9 months. Appenzeller has a characteristic li...
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Azeitao
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Azeitão is a gourmet cheese made from raw sheep's milk that is produced at the foot of the Arrabida Mountains in Portugal.
Azeitão has a strong, earthy aroma. The paste is thick, soft, smooth and shiny. When the cheese is ripe it has a rich, creamy flavor with a sour-milk finish and a hint of flowers. Thistle flower is used instead of rennet. A ripe cheese will start to run at room temperature.
The older the cheese the harder and drier the paste will get and the intenser the flavor. The gourmet cheese is at its best when it is full, but still very rewarding when just over the top and flatter in form....
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Baby Swiss
Your Price:
$9.78
The Boggy Meadow’s Baby Swiss is a all natural farmstead cheese. The cheese is based on an old Alpine recipe and is firm in texture and buttery, nutty and sweet in flavor.
Fresh raw milk is as well as natural cultures and vegetarian rennet are used in this American cheese. Farmstead whole milk varies in flavor and texture in a subtle way, throughout the year.
The Boggy Meadow Farm cheese plant is located in the original 18th century barn and farmhouse in the fertile farmland of the Connecticut River, New Hampshire...
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Beaufort
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Beaufort is France's answer to the Swiss Gruyère. Beauforts darkly rich flavor is the result of ripening in the cool and humid caves and cellars of the Haute-Savoie Mountains for at least 6 months and sometimes up to 18 months. The village of Beaufort is situated in a remote part of the Savoie region. Here Tarentaise cattle graze the lush Alpine meadows to give milk which is full in flavor.
Beaufort cheese has a smeared rind, which is rubbed, clean and robust with a uniform yellow to brown color. The paste is smooth and very firm but supple with few holes or cracks called 'oeil de perdrix' or 'partridge eyes' with an ivory to pale yellow color.
The Beaufort paste smells of nuts and toffee ...
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Berkswell Cheese
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Berkswell sheep's milk cheese is hand made at Ram Hall Farm, situated on the edge of Berkswell village, close to Coventry in England, from where the cheese takes its name. In 1989 sheep milking began at Ram Hall with a flock of or East Friesian and Poll Dorset ewes, which has now grown to 900. Ewe's milk is excellent for making quality cheese, with higher solid content than cow's and goat's milk.
Berkswell is a magnificent looking gourmet cheese with distinctive ridges and unusual markings on the thick rind. It weighs around 6 lbs and takes around 4 months to mature. With a wonderfully clean, firm bite, it is sweet and nutty with a hint of caramel with a definite tang on the finish. Its fir...
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Bica de Queija
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Bica de Queija is a raw farmhouse gourmet cheese from Portugal made from a blend of cow, goat, and sheep's milk.
Bica Cheese has a distinctive yet mild, buttery flavor and a satiny texture and weighs approx. 14 ounces. Like most Portuguese cheeses, this gourmet cheese has a distinct flavor, slightly salty because its milk comes from animals that graze on land that sits by the sea....
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Bleu d'Auvergne
From:
$6.97
The French gourmet cheese Bleu d'Auvergne has a wonderful aroma, a rich taste; the saltiness increases with the incidence of veining. The overall flavor is piquant but not overly sharp.
Bleu d'Auvergne started life as an imitation of Roquefort, using cow's milk in place of sheep's milk. Legend has it that a peasant, around 1845, decided to inject his cheese with a blue mold that he found growing on his left-over bread (the motto being, waste not, want not). And thus, the gourmet cheese Bleu d'Auvergne was born.
This French gourmet blue cheese comes from the region of Auvergne and the cheese is made from milk of Salers and Aubrac cows. The rind is very thin and so the cheese is usually wrap...
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Bleu de Bonneval
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Bleu de Bonneval is a French blue gourmet cheese made from raw cow's milk that originates in the Bonneval village in the Haute-Maurienne at an altitude of about 1,800 meters.
After the cheese has matured for 6 to 8 weeks the blue mould in the dough has developed nicely, and the cheese is ready to be consumed. The natural rind is covered with fine mould, and the paste is very smooth. The flavor is fruity and further accentuated through the blue mould....
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Bleu de Gex
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Bleu de Gex and Bleu de Septmoncel are both known under the official name Bleu du Haut Jura. Bleu du Haut Jura is a member of the AOC (Appellation d'Origine Contrôlée) family since 1977.
The area of production for Bleu de Gex is l’Ain and Jura. The milk comes from the Montbéliarde cows and the spores use to come from the local plants eaten by the cows; today the cheese is injected with the bacteria.
Bleu de Gex has a flat wheel shape, the rind is dry, rough, and has a white-yellow color. The gourmet cheese is dense and creamy with a pale ivory color and a marbling of very dark greenish-blue veins. The aroma and flavor are relatively mild but quite definite in character; fruity and nutty. T...
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Bleu des Causses
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Bleu des Causses is made in Les Causses Mountains in the Rouergue, France. The cheeses are matured in the caves where cool, damp air passes through, carrying the mould spores which develop the blue veins.
Bleu des Causses was originally made with a mixture of ewes' and cows' milk, but since it obtained its A.O.C. status in 1953 the gourmet cheese has been made purely from cows' milk.
Maturation lasts from 70 days up to 6 months producing a full and lively flavored gourmet cheese that is similar to Bleu d'Auvergne, but with a creamier texture. The cheese is moist and ivory-yellow, becoming whiter and fuller-flavored in the winter....
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Brin d'amour
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Brin d'Amour is French for 'bit of love'; this Corsican cheese also goes by the name Fleur du Maquis, meaning 'Flower of the Maquis', the wild, brambly groundcover for which Corsica is famous. Brin also means 'sprig' and refers to the gray, ashy dried herbs that cover this elegant gourmet cheese.
Made from raw sheep's milk, the cheese is sweet and gentle with an herbaceousness, lent from the coating of rosemary, thyme, savory, coriander, and juniper berries.
The young cheese offers a snow-white paste which is creamy, soft, and moist. As the cheese matures, the paste takes on a darker color and starts to run. Eventually the paste will harden again.
The pure taste of the young gourmet chees...
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Brique du Forez
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Brique du Forez cheese has the shape of a brick, and comes from the region of Lyon, Monts du Forez.
This gourmet cheese is a combination of raw goat's milk with some added cow's milk. The rind is a natural white with the interior being soft and creamy with a light earthiness in flavor.
Other names for this cheese are Cabrion and Chevreton.
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Buttermilk Blue
From:
$8.88
Buttermilk Blue is one of the great big blue cheeses of the United States. The Roth Kase cheesemakers begin with the freshest raw milk from herds of predominantly Jersey cows. The homogenized raw milk is inoculated with a secret blend of cultures and cured for at least 2 months while being rotated regularly to insure a perfect cheese.
The first cut of a Buttermilk Blue wheel reveals abundant yellowish-green veins that blossom quickly into deep royal blue. This gourmet cheese is creamy with evenly distributed blue veins and can compete with European blues on your cheese board.
We cut and wrap this gourmet cheese in wedge of 8 ounces and 1 pound....
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Cabecou
Your Price:
$7.26
Cabecou, dialect for little goat, is a small 1-oz gourmet cheese. This American cheese is made from fresh, prime quality milk, each cheese is aged 10-12 days in a climate controlled room.
As the yellowish rind forms, a sharp, distinctive goat milk flavor develops. The cheese is then packed in pairs on a plastic tray that will let it age and allow the flavor to develop.
This American gourmet cheese is packed per 2 on a tray and we sell 3 trays in one offering; a total of 6 ounces of cheese and great to serve as an appetizer or mixed in your salad....
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Cabrales
From:
$11.26
Cabrales is a Spanish blue gourmet cheese of great character. It is handmade on farms in the Picos de Europa Mountains of Northern Spain and matured in caves which are aired by cold, damp, and salty winds blowing up from the Bay of Biscay.
Traditionally this gourmet cheese is made with a mixture of cow, sheep and goat milk; the locals say that cow's milk acidifies the cheese, goat's milk gives it its piquancy, and sheep's milk gives it its aroma and buttery texture.
This gourmet cheese has a strong aroma and a lovely tang that is not too salty, but does bite the tongue. It also has a robust flavor of lingering complexity with woody, lemony tones. If you taste Cabrales with other cheeses, m...
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