Bosina Robiola
The Alta Langa is an agricultural region located in the southern part of Piedmont, Italy. This region is famous for Barolo, Barbaresco and Asti wines and also produces a wide variety of wonderful cheeses. Bosina is a small town in the center of the Alta Langa, where this cheese of the same name is produced by hand from milk of the region's lush, green pastures. Bosina (the cheese) is produced from an old recipe using modern equipment. Only 100% natural ingredients are used, without adding preservatives, food dyes, or any artificial additives. Bosina is typically Piedmontese with a scent of the countryside. One bite of this cheese takes you right back to its homeland. It is straw-colored with a white exterior, offering delicate and harmonious flavors and rich fragrances. It is important to eat this cheese at room temperature to experience its full potential.
Boursin
Made from the finest fresh milk, cream, herbs and spices, Boursin Spiced Gournay Cheese is 100% natural and Kosher certified. Boursin's rich, full flavor and creamy, smooth texture are perfect for snacking, baking and broiling. This beautifully packaged product is also ideal for gift baskets. Gourmet chefs from around the world use Boursin as a pivotal ingredient in dishes that range from appetizers to entrees. One bite and you'll taste why! Made from cow's milk. Suitable for Vegetarians.
Buche de Chevre
This wonderful goat's milk cheese from Poitou in the Loire Valley comes to us in handcrafted wooden crates containing two four pound logs of the most exquisite chevre we have ever tasted! Each Buche de Chevre is aged for two months, during which time it develops a hard, edible crust complete with a bloomy white mold coating. It is sharp and tangy near the rind and gets progressively richer and creamier toward the center. When enjoying this cheese, you savor a delightful combination of flavors and textures in each bite. Buche de Chevre is a true delicacy that begs for a warm, crusty French baguette and a glass of robust red wine from neighboring Bordeaux. Made from pasteurized goat's milk
Bulgarian Feta
Many of us are familiar with feta as the white, slightly salty cheese that is crumbled into Greek salads in 24-hour diners across America. Feta is truly a great cheese for salads, but it is also a delicious table cheese that should not be overlooked. Feta is Greek for "slice" because feta is made in very large blocks, then sliced. A saltwater brine is then poured over the pieces to arrest the ripening process. Feta is sold in jars, tins or tubs, submersed in its brine in order to keep it young and fresh.Tangra Bulgarian Feta, also known as Brindza, is made from pure sheep's milk from free-grazing ewes in the Rhodope Mountains. The name Tangra comes from ancient Bulgarian mythology, in which a deity named Tangra protected animals and promoted agriculture. Both creamy and crumbly, and not too salty, we are sure you will find it to be one of the best fetas you have ever eaten.
Made from pasteurized sheep's milk.
Cahill's Farm Cheddar
Located in County Limerick and recognized as the originator of fine Irish cheese, Marion Cahill of Cahill's Farm has developed an interesting range of flavored cheddars. Using a base of tangy Irish cheddar, she has experimented with a variety of flavors and has come up with some very popular combinations. We offer three types of Cahill's Farm Cheddar: Elderberry, Porter and Irish Whiskey. These semi-soft cheddars are made from pasteurized cow's milk and vegetable rennet. Varieties sold separately.Made from pasteurized cow's milk. Suitable for vegetarians.
Cheddar with Thai Curry
If you've ever enjoyed the delicious, spicy flavor of the cheese Paneer, cooked in a rich Thai curry sauce, you are sure to love this new cheese from Coombe Castle of England. Coombe Castle starts with their award winning English Cheddar, then adds a vibrant green Thai curry to add some extra zest! While it might sound like an unusual combination, the sharp English cheddar easily carries the savory, spicy flavor of the curry. The spices used are coriander, turmeric, salt, allspice, ginger, fenugreek, garlic, pepper, cumin, and bay leaves. It also doesn't overwhelm you with heat, making this a great snacking cheese!Apart from eating this cheese on its own, this cheese is also good when melted on mashed potatoes or on toast providing an interesting savory taste. Its electric green color is sure to stand out on any cheese plate, or on a salad. Made from pasteurized cow's milk. Suitable for Vegetarians.
Classic Chevre by Vermont Butter & Cheese Company
The Vermont Butter and Cheese Company story begins with this mild goat's milk cheese. It was on a farm in Brittany where young Allison Hooper, working for room and board, learned the time-honored traditions of European artisanal cheesemaking. Working as a dairy lab technician in Vermont a few years later, she produced a ch?vre for a banquet organized by Bob Reese, then marketing director of the state agriculture department. Ch?vre was still largely unavailable in Vermont at the time — but not for much longer. Inspired by the response to her ch?vre, Allison teamed up with Bob to found Vermont Butter & Cheese Company.Since then, Vermont Ch?vre has earned an honored place among chefs and consumers alike. Distinguished by a simple, mild, fresh goat's milk flavor, the cheese is highly versatile — an excellent ingredient in many dishes as well as on its own. While ch?vre continues to grow in popularity, Vermont Ch?vre maintains its reputation for quality through superlative taste, freshness, and lower salt. Made from pasteurized goat's milk.Suitable for vegetarians.
Dodoni Greek Feta (PDO)
Recognized worldwide for its premium quality, DODONI Feta is made in Greece's Epirus region from a blend of pasteurized goat and sheep's milk. Flavorful and nutritious, with a pure white color and delicate scent, DODONI Feta has conquered the high end of the Greek feta market and has won numerous Greek and international awards.In Greece, feta accompanies each meal, providing splendid flavor that pairs beautifully with lamb, poultry, beans, and rice. It is often served as a first course drizzled with olive oil and sprinkled with oregano. It can also be used in salads, pies and omelettes. One traditional Greek dish, called 'saganaki' can also be made with feta. Protected by its PDO registration, this feta cannot be immitated.
Made from pasteurized sheep's milk. Photo depicts whole 40 lb. container of cheese, we stock this item by the 1/2 pound.
Fontina Val d'Aosta
Fontina is the symbol of agriculture in Italy's tiny, French speaking Aosta Valley region. The cows that produce the milk for Fontina Val d'Aosta graze on high-altitude Alpine pastures dotted with wildflowers and native herbs. Fontina is a great cooking cheese, as it melts evenly without losing any flavor. Extremely aromatic (some might say "stinky"), Fontina is best noted for its value as a savory and fruity table cheese. Its slightly grassy flavor embodies the taste of a true raw milk cheese.Made from unpasteurized cow's milk, aged 90 days. Photo depicts whole 19 lb. form of cheese. We stock this item by the 1/2 pound. Please contact us if you would like to purchase the whole form.
Graskaas by Beemster
A seasonal cheese, this limited availability product is only produced in the summer. Beemster's world famous milk becomes even more coveted during the last two weeks of March. The milk taken from the Beemster cows during this period is the creamiest milk of the year. This is the only milk used to create Graskaas, an exceptional Gouda-type cheese enrobed in a vibrant, green rind. During the limited "first grazing" period, enough milk is collected to craft just 2,000 wheels of Graskaas; only half of which are exported to the U.S. Made in the beginning of April and aged for one month, the recipe for Graskaas dates back to 1901.Made from pasteurized cow's milk. This item is only available seasonally. Photo depicts whole 28 lb. form of cheese. We stock this item by the 1/2 pound. Please contact us if you would like to purchase the whole form.
Juustoleipa (Bread Cheese)
Pronounced HOO-stah-lee-pah or you-stoy-lay-PA, its name means "bread cheese" in Finnish. Juustoleipa has been produced for more than 200 years in northern Finland and Sweden, originally from reindeer milk! Our variety comes from Wisconsin. This cheese is unusual in that it is baked during the cheesemaking process. The heat from baking caramelizes the sugars on the outside of the cheese to form a tasty crust similar to brown bread. Juustoleipa is an important cheese in its homeland; crucial to holiday celebrations and even marriage traditions. Mothers of eligible women used to offer suitors a cup of coffee with the cheese and, if the man liked the cheese, he married the girl!This cheese doesn't melt, but can be warmed (put in the microwave for 10 or 20 seconds until it glistens). It has a sweet flavor, especially toward its brown crust where it has been caramelized. We recommend it served as a dessert with honey or lingonberry jam. For an unusual treat, try it dipped in hot coffee!
Locatelli Pecorino Romano
Dating back to ancient Roman times, Pecorino Romano is one of the world's oldest recorded cheeses. Pecorino is an Italian word meaning from sheep's milk, and Romano indicates that this cheese is of Roman descent. All Pecorino Romano is made in either Lazio, Tuscany, or Sardinia during the months between November and June. These three regions have very similar pastures and breeds of sheep, ensuring consistent flavor and quality. Pecorino Romano is a name protected (DOC) cheese; its production overseen by the Consorzio per la Tulela del Formaggio Pecorino Romano. There are numerous Pecorinos made throughout Italy, but only one Pecorino Romano. Perhaps the most famous brand for Pecorino Romano in the U.S. is Locatelli. Aged for a minimum of nine months, this cheese is hard and dense; strong and sharp in flavor. It is pale yellow in color, with a black paper rind bearing the name Locatelli. Grate this cheese and serve it over pasta, soups, and salads. As a dessert, serve it chunked, drizzled with honey, and paired with ripe pears.
