67 results for "Washed Rind Cheese" between $5.00 and $75.00

Probably the oldest Norman, it takes two liters of milk to make one Pont l'eveque of 8.8 oz Isigny French Normandy cheese. The pate is creamy yellow, fine-textured, and smooth. It sinks under finger pressure but has no elasticity. As the cheese ripens, the rind grows sticky and reddens, and small holes spread through the pate. Further ripening will result in pate that glistens of sweetness in the taste. During the affinage, the cheeses are washed, brushed, and turned. Appropriate wines:

Piquant and spicy, with hints of wood mold and mushrooms and a bite that gently surprises the tongue. The aroma is perhaps stronger than the flavor, and an almost alcoholic tang comes from the washed rind. Firmer and sharper than its sweet cousin, Dolce. A gourmet delight from Italy.

A cross between a Brie, a Camembert and very similar to the original Reblochon (now unavailable in the United States), Merlemont is a soft, unpressed cheese with a thin bloomy rind washed with brine. Made by the Cooperative of Paturages Comtois, this small disc-shaped cheese is made of cow's milk (55% fat content makes it creamy) and comes wrapped (very much like Brie in that sense). From the region of Franche-Comté, pair Le Merlemont with light, fruity red wines and serve at room temperature.

Made for those cheese lovers with a taste for robust flavors and aromatic cheeses. Our French Cheeses for the Connoisseur is perfect for a Francophile-centric fromagier, or anyone looking to enjoy some bold selections of French cheese classics. We have included four of our favorites (a virtually impossible decision).<br><br>Cheeses include:<br><ul><li><b>Pont L'Eveque</b>: One of the world's ancient cheeses, Pont L'Eveque is a small washed-rind cheese that dates back to the Thirteenth Century....

Castello, also called Castello Blue, is a French cheese that is a triple-cream, blue-veined gourmet cheese with a washed-rind. This gourmet cheese has a rich and buttery taste, mildly spicy flavor, and a smooth, rich texture much like Brie. It is appreciated by those who like a little blue flavor without being blown away by its sharpness or saltiness. For more wine recommendations please view our Wine and Cheese Pairing Guide >> Origin: Denmark Storage: refrigerate Shelf Life: 2 weeks Availability...

This is a soft table cheese carrying a denomination of protected origin certification. It is a white straw color with a slightly creamy taste. Buttery, delicate, semi soft and subtly sweet, it is made in Italy from pasteurized milk. It is an edible washed rind cheese. The ripening period is 50 days. Taleggio is an excellent dessert cheese that goes especially well with robust wine.

Item Description: Il Villaggio Taleggio PDO is a washed rind cows milk cheese. The cheese paste is compact, yellowish in color and springy to the touch. It has a strong, pungent aroma and a velvety texture.Il Villaggio Taleggio is a sophisticated Italian cheese because of its complex flavor, texture and aroma.

From the French Pyrenees, Petite (P'tit) Basque is a popular, firm, wax-covered, washed-rind cheese that has the sweet flavor for which sheep's milk is renowned. Favored by many, its smooth texture is perfect for shaving and cubing. It has a beautiful basket-weave casing and displays well on cheese platters. Fruity wines are recommended, such as Spanish Ribera del Duero Reserva, full-fruited French reds and richer California Cabernet. Net Weight: 1.55 lbs.

Havarti is a traditional, creamery and semi-soft. It is a simple, washed-rind cheese with irregular holes throughout. There is an enriched version, with added cream which is softer and feels more luxurious in the mouth. There is also a version with caraway seeds. Havarti is named after the farm in Denmark where Hanne Nielsen first made it.

Taleggio Cheese DOP. Price per 5/lb Approx. This Italian Cheese Taleggio Primaluna DOP is a semi-soft, washed-rind cheese from the Valtaleggio region in northern Italy, near Lombardy. This Gourmet Cheese is characteristically aromatic yet mild in flavor and features tangy, meaty notes with a fruity finish. The texture of this Italian cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel. The combination of the soft texture, pungent aroma, and buttery flavors has proven to be addictive...

APPROPRIATE WINES: Tokay late harvest, young Pomerol. Port-wine, Muscat, Banyuls, sweet wines. ADDITIONAL PRODUCT INFO: Livarot a spicy red-bacteria-ripened cheese, named after a town in Normandy. The rind is washed and coloured with annatto, and sticks to the fingers. The ripe paste has no elasticity and feels heavy and moist on the tongue. The cheese dissolves in the mouth, with a spicy flavour, close to that of hung meat. During maturing, the cheese is washed in water or light brine and turned...

North Carolina's Looking Glass Creamery incorporates distinctive local flavors into this trio of unique artisan cheeses. Pack Square, a semisoft cow's milk cheese with a bloomy rind, an earthy flavor and a texture that softens, from firm to creamy, as it ripens; 6 oz. Chocolate Lab is a washed-rind cow's milk cheese finished with a rub of dark cocoa and Chocolate Stout from the Lexington Ave. Brewery in Asheville, North Carolina; 12 oz. Ellington is chic French-style ripened goat cheese with a light...

4 c. cubed yellow squash. 1 medium onion, chopped. 2/3 c. milk. 2 eggs. 2/3 c. melted butter. 1 lb. wedge Stripling's Old Fashioned Red Rind Hoop Cheese, grated. 1 c. crushed Ritz crackers. Salt and pepper to taste. 1 clove garlic, minced.

Serve this cheese on crackers alongside snack meats like summer sausage, salami, and pepperoni. Its characteristically mild flavor will offset the spices in the meats deliciously. Pair this snack with a white fruity wine, like Pinot Gris or Pinot Noir. Because of its consistent creamy texture, even when melted, muenster cheese makes a great ingredient for grilled cheese sandwiches and patty melts. Some muenster cheese, if aged long enough, may take on a more pungent aroma and a stronger taste.

Spreadables — cream cheese, cottage cheese, ricotta, mascarpone. Stretched cheeses — mozarella, bocconcini, provolone. Mold-ripened cheeses — Brie, Camembert, Valencay. Blue cheeses — Roquefort, Stilton, Gorgonzola. Washed rind cheeses — St. Paulin, Oka, brick. Hard cheeses — cheddar, Gruy?re, Parmesan. Ethnic and specialty cheeses — haloumi, queso blanco, paneer, feta.

2 lbs. Stripling’s Old Fashioned Black Rind (Sharp) Hoop cheese, grated. 8 oz. (minimum) pimiento from jar. 1/2 c. chopped, roasted pecans. Duke’s brand mayonnaise (enough to make mixture creamy or to desired consistency). Salt and pepper as needed.

We’ve pulled out all the stops for this decadent starter of melt-in-your-mouth rich cheeses; in our humble opinion, the only way to embark upon a feast of rib-eye steaks. Included is a zesty and versatile goat’s milk cheese, a smooth washed rind cheese, and a creamy American blue. Each having a unique full-bodied flavor, enjoy them as a first-course or as an accompaniment to the steaks.

With its orange washed rind and buttery consistency, this decadent triple-cream soft-ripened cheese provides an attractive appearance on any table with its distinct orange tint on the outer edge and the white brie mold on top. But Rougette has a taste all its own, ready to be discovered. When served on your next gathering, your family and friends will love the sweet, buttery taste spread on crackers or bread! Treat yourself and your guests to this lush, spreadable cheese!