45 results for "Farmhouse Cheese" between $5.00 and $100.00

Pages: 392, Hardcover, Collins Pr

A genuine cheese from the La Mancha region, this artisan Manchego originates on small Spanish hillsides where La Mancha sheep flocks graze. The small- more...

Kilchurn Estate Traditional Cave-Aged Farmhouse Cheddar Cheese, 16 oz

When people rhapsodize about the earthiness or nuttiness of cheese, they are savoring a cheese like one of these award-winning American gems. This gift features handmade cow, goat and sheep cheese, each selected to reflect the season's finest offerings. The cheese are accompanied by fresh fruit, crackers, a cheese knife, and quince paste from Spain.

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ISBN-10: 0684870029 ISBN-13: 9780684870021. Edition: .

Farmhouse Culture MA4001, Many Cheese types (5DCU). Use for 50 - 100 liters of milk. This cheese starter culture is composed of Lactococcus Lactis, Lactococcus Cremosis, Lactococcus Lactis susp. Diacetylactis, and Streptococcus Thermophilus. Acidification rate is moderate, diacetyl production is low to moderate, with some gas production. Recommended for use with chevre, fromage blanc, camembert, most soft cheeses. Temperature range spans mesophillic and thermophillic ranges.

Brebicet is a great idea at any time for a little treat, with special kinds of bread (farmhouse, walnut, currant loaf) or with fresh or dried fruits. Its delicate aroma and balanced flavor give it a an unusual, authentic character.

Fourme d'Ambert: This creamy blue cheese is a lovely French treasure. (8 oz). Artisan Raw-Milk Manchego: A hand-formed Spanish cheese that is dry cured for one year in an eighteenth century cave. (8 oz). Parmigiano Reggiano Stravecchio: One of the world's most popular cheeses, aged for a full three years. (8 oz). Beemster X.O.: 26 month old gouda from Holland! (8 oz). Dorset Drum Farmhouse Cheddar: One of England's most prized cheddars. Boschetto al Tartufo Bianchetto: Blended throughout are...

The cheese is made with raw milk from the venerable Manchega breed of sheep, tended by shepherds in the hills surrounding the village. This healthy free ranging life allows them access to a diet of fresh grasses and herbs that add an unparalleled flavor to their milk. This fresh milk is fashioned by hand into farmhouse cheeses within hours of milking, a key step in creating a great cheese.

Cashel Blue is a semi-soft blue cows milk cheese. It is unique, as it is Irelands first farmhouse blue cheese. It is all made on the dairy farm of Jane and Louis Grubb nr Cashel in Co. Tipperary Ireland. While some milk is purchased, the majority of the milk comes from the pedigree Friesian dairy herd on the farm. Much of the cheese is sold young, while it is firm and crumbly, but for a fuller flavor it is best eaten at about three months of age, when it has a softer texture and more mature flavor.

Mount Callan Cheese & Red OnionMount Callan Farmhouse Cheese is an award winning cheese made in Co. Clare using traditional cheddar methods. By allowing their cheese to mature for 9- 12 months it adds to the full flavour of O’Donnells crisps.

Product Description The award-winning cheddar cheese is made from the fresh, untreated milk of the Shelburne farms purebred Brown Swiss cows, together with salt, rennet, and starter culture. It is made on the Shelburne Farms property using only milk from Their cows, earning it the "farmhouse" distinction. In describing this cheddar by its age, we embrace an old English tradition of distinguishing cheeses. The aging of cheddar is so critical to the development of its characteristic flavor, that...

Traditionally Produced Cheese or ‘ artisanal ’ cheese: Many prefer their cheese made from farmhouses due to the delicate and precious craftsmanship that goes into its production. The process tends to be lengthy and involved, and carefully monitored. The production is also more limited due to workmanship, so these artisan cheeses are harder to find…but well worth it. The farms or fromagerie tend...

Mount Callan Cheese & Red OnionMount Callan Farmhouse Cheese is an award winning cheese made in Co. Clare using traditional cheddar methods. By allowing their cheese to mature for 9- 12 months it adds to the full flavour of O’Donnells crisps.

Written by people in love with farmhouse cheeses, and with everything small, local, slow, and traditional represented, this book celebrates a rich, rural European tradition.

Wisconsin wins more national and international cheese awards than any other state or country, and you can be sure that its residents have invented just as many ways of enjoying that cheese. With more than 100 recipes--from farmhouse favorites to sophisticated cuisine from top chefs--and packed with cheese trivia, profiles of cheesemakers, and cheese tips, Wisconsin Cheese is the ultimate cheese lover's resource and a fitting homage to Wisconsin's rich cheesemaking history. Celebrate Wisconsin Cheese...

Chevre Kit includes one packet of MA4001 Farmhouse Culture (treats multiple batchs) and four food-grade plastic draining molds (reuseable). Step-by-step recipe is included. Uses 2 quarts of goat milk. Pairs with our Universal Base Cheese Kit (CH130) to complete your cheesemaking supplies.