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This soft ripened creamy and mild cheese is made in a small square shape referred to by its name, pave, meaning square or rectangular paving stone in French. With proper aging this sweet, mild cheese will ooze from its rind. We will substitute similar or comparable items if the cheese is unavailable.
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Cut Cheese. Italys Veneto region is the home of this exemplary table cheese. Extra-aged, it boasts naturally occurring amino acid "flavor crystals" in the smooth, firm, straw-colored pâte. It's a zinger, full of tangy sweetness and the taste of almonds; the finish is a burst of pineapple and citrus. We will substitute similar or comparable items if the cheese is unavailable.
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Based upon traditional Trappist-style cheeses, this has proven to be one of the most popular of the modern French cow cheese varieties. This soft rind is bright tangerine-orange and the interior is smooth, supple and quite rubbery. Although it looks as though it is about to run, the cheese is actually fairly dense and feels wonderfully rich and creamy on the tongue.
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An ancient mountain cheese from the Savoie, made in winter when the herdsmen have returned from the summer pastures. Don't be put off by the appearance of the rind. Inside, the pale yellow cheese with its few small holes will be firm, yet supple with a gentle flavor hintting at a meadow flowers, milk and walnuts. Cheese type: Hard Cheese Shelf Life in Refrigeration: 35 Days Source: Cow Milk Maturing : 6 Months Percentage of Fat: Less than 50 % of Fat Region of Origin: France Recomended Wine: Strong Burgundy, wines from Savoie
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A blue cheese, such as the Cashel Blue from Ireland, a cows milk cheese with penicillium roqueforti mold.
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Montasio is creamery, unpasteurized, hard cheese made from cow's milk. The yellow-brown rind is smooth and springy at first, later becomes darker and harder. This cheese was developed in the thirteenth century in monastery of Maggio. Originally, it was made only from sheep's milk. The cheese has the same shape as Fontina, but in texture it resembles a young Asiago. The body is firm with small holes. It is creamy, rich and fruity, with a hint of pineapple. As it matures, the rind becomes very hard...
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Parmigiano cheese has always played an important role in fine Italian cuisine and in the more widespread Mediterranean diet, thanks to its marked versatility that sets it among the most classic table cheeses. Pasta and rice dishes are rarely served without it; Italy's famous minestrone owes much of its special aroma to this cheese. Every Italian housewife thinks of Parmigiano cheese as a basic ingredient in her own personal repertoire of recipes, which can include anything from antipasto dishes to...
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Cut Cheese. The softest, creamiest member of the famous Italian Stracchino cheeses, Taleggio was first made in the valley of the same name, located in the historic province of Bergamo. Its rough, rosy crust (inedible), pale yellow interior, and rich and buttery, fruity, slightly salty flavor are what give Taleggio its individuality. Taleggio's soft, incredibly flavorful interior is creamy in texture and has a pungent aroma. The cheese imparts the essence of the Italian countryside. We will substitute...
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SKU: 8690767002045 Price: $9.49 In stock: 85 item(s) Quantity: Add to Wish List
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Many of you think of Spain and her cheeses as coming from her thousands of sheep grazing on hot arid plains. But this cheese is quite different. The Province of Lugo is filled with rolling green hills punctuated with patches of granite, and many contented cows. (more info)
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Southcoast Farms Roquefort Crusted Cows Milk Cheese is truly extraordinary. Made with 100% pure pasteurized Ayrshire cows milk and crusted with Roquefort. A camambert-type soft and creamy cheese that is unique and delicious in every way.
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Cut Cheese. Its gorgeous loosely-curded ivory pâte is infused throughout with blue-gray veining, and this cheeses texture is so moist its almost spreadable. While its not the strongest bleuout there, Fourme dAmbert can surprise with its spiciness, especially as it matures, but the dominant flavors are milky, nutty and mushroomy. Named for the French market town of Ambert, where peasants traditionally sold this cheese. We will substitute similar or comparable items if the cheese is unavailable.
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Italian Cow Milk Cheese, Fontina Val d'Aosta - 1 lb
Cut Cheese. Dont confuse Val dAosta, the genuine, Denominazione di Origine Protetta (Protected Designation of Origin) cheese, with rubbery, inferior specimens. This one, the Real Deal, is made twice daily in the high altitudes of the Italian Piemontes from the milk of happily grazing Valdostana cows. The rustic, brine-brushed rind surrounds a springy, semi-firm cheese with floral-sweet, nutty, barnyardy flavors; its not strong, but there is a gentle pungency to it. We will substitute similar or...
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Cheese : cow milk - Venissimo - all the best cheese from all over the world
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Every score over 90 points, awards all around: a half-bottle of Chardonnay dessert wine that will amaze. Read More .
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Cut Cheese. This semi soft cheese is made from blend of cow's and sheep's milk, and aged about one month. The paste is mild and gentle and the flavor of truffles is an original delicacy to match with sharp wines. We will substitute similar or comparable items if the cheese is unavailable.
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Italian Cow Milk Cheese, Gorgonzola Piccante - 1 lb
Cut Cheese. Gorgonzola "Piccante" is an aged version also referred to as naturale, stagionato or mountain Gorgonzola. It is firm and crumbly with a Dry, thick rind and sharp flavor. Gorgonzola Piccante is renowned for its lush consistency, penetrating aroma, and complex taste. By law and tradition, Piccante can be made in just two Italian regions - Piemonte and Lombardi. Aged at least 90 days, it is sharper than its younger counterpart, Gorgonzola Dolce. We will substitute similar or comparable items...
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white cheddar made with goats milk. perfect for those with cows milk alergies
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Campo de Montalban is the cheese Manchego would be if someone accidentally dropped a pail of cow and sheep's milk to the mix. In most of their characteristics, Campo de Montalban and Manchego are almost identical: dry and firm but buttery and oily. However, Campo de Montalban has a more complex flavor palate thanks to the mixture of milks that adds nuances to the taste.
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Cut Cheese. Any old cheese can call itself "parmesan," but by Italian law, only the Real Deal - made in Emilia Romagna using the same exacting recipe for at least eight centuries - can call itself "Parmigiano-Reggiano." Aged for at least two years, it is unrepentantly fruity with minimal, balanced salinity and the distinct flavor of toasted nuts. Sure its the perfect grating cheese, but save enough of it to nibble. We will substitute similar or comparable items if the cheese is unavailable.
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Cut Cheese. Dolce Gorgonzola is a younger, therefore milder, version of aged Gorgonzola. It has a soft, spreadable texture and slightly salty aftertaste. Its texture makes it perfect for spreading on bread and crackers. It is also excellent in risotto and polenta, mixed into vinaigrette, melted on pizza or used as a dip. We will substitute similar or comparable items if the cheese is unavailable.
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Hard Cheese. DOP Parmigiano Reggiano is a prestigious cheese, unique for its inimitable quality originated eight centuries ago in the area between Parma and Reggio Emilia. It contains a concentration of highly nutritious substances. Seven quarts of milk are needed to make each pound of cheese. Slow, natural aging produces an unparalelled taste, easy digestion and substanzial nourishment. Approximately 18 to 21 lbs. We will substitute similar or comparable items if the cheese is unavailable.
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It is a soft creamy blue cheese made with cow's milk (roquefort and bleu cheese combined). It comes from the mountains but it is not an old cheese. It was created a few years ago for the pleasure of people who like blue cheese and sweet cow's milk. The rind is colored with vegetable ash. Try to melt it and use it in different recipes.
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(US)
