Firm Texture Cheese Page 6

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Dedicated farmer-owners of Cabot's Creamery provide fresh milk and the cheese makers skillfully craft into an award-winning cheddar in the 2007 American Cheese Society Competition. Private Stock Cheddar was awarded a third place in the category Aged... read more
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As you may have guessed, this aged Gouda is named after the famous Dutch painter Rembrandt van Rijn. This award winning Dutch gourmet cheese is aged for one year in a classic natural way.The cheese is hard, but you will still be able to slice it and the... read more
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Reypenaer cheese, one of the great Dutch cheeses, is carefully matured for about 1 year. This Dutch gourmet cheese is aged less than the Reypenaer VSOP, although it is already very old as cheeses go. It does not have the sharper tangy taste of the... read more
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Rosemary and Olive Oil Asiago Cheese is a pasteurized cow's milk that has been hand-rubbed with rosemary and Italian olive oil. This award-winning Sartori cheese offers the sharp notes of an Asiago cheese with the warming flavors of the Rosemary and... read more
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Sage Derby is a mild cheddar aged for 12 weeks resulting in a gourmet cheese with pizazz and charm. It has a festive in color with a subtle sage enhancement for flavor; created by using leaf sage herb, and colored using spinach powder to give a green... read more
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San Andreas is an artisanal sheep milk farmstead cheese from Bellwether Farms in Sonoma County, California. It is a great American version of the Italian Pecorino. The flavor is smooth, creamy, and mild with a refreshingly sour finish. It's a delicious... read more
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There is a lot you can do, once you have a excellent quality cheddar called Flagship cheese. Beecher's created a smoked version of their signature cheese. Flagship cheese is first aged for a period of 15 months, and then smoked over a mix of apple and... read more
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Tillamook took a few simple ingredients to make this cheddar, but they seem to be pretty proud of it, hence the name Special - Reserve - Extra. This yellow cheddar is aged over 15 months and the flavor is complex and strong; more robust than most yellow... read more
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Tete de Moine means 'monk's head'. This Swiss gourmet cheese was originally invented by the monks of Belleray Abbey in the Bernese Jura, and they taught the local farmers how to make it.Unlike most other mountain gourmet cheeses which tend to be very... read more
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At Point Reyes Farmstead Cheese Co. they call their Toma Cheese 'the most versatile, any time, any table cheese'. Toma, meaning cheese made by the farmer himself, is Point Reyes' award winning, all natural, semi-hard table cheese. It is gluten-free and... read more