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igourmet's Favorites - 8 Cheese Sampler (4 Pound) by igourmet.com
: :What could be better than to break out that prized bottle of wine youve been saving, served with some of the worlds greatest cheeses? This Eight-Cheese Sampler was created with everyones palate in mind. The cheeses in the sampler are: Blue - From Italys famed Lombardy region comes superb Mountain Gorgonzola. It is mild yet tangy, creamy yet firm, with a pale interior laced with streaks of blue. Delicious served the Italian way (drizzled with honey), it is a real treat for connoisseurs. Nutty ...
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Italian Cheese Sampler (2 Pound) by igourmet.com
: :This sampler features four cheeses that are typical of four distinct regions of Italy: Toma Piedmontese - Made in the Piedmont region of course, this cheese is surface ripened, meaning it ripens from the rind inward. Toma is a delectable mountain cheese that has a thin rind, a custard-like texture, small pores and a sweet lactic flavor with a gentle bite. Piave Vecchio - Similar to Asiago, Piave Vecchio (aged) is a firm, dry, slightly nutty cheese from the valleys of Northeastern Italy. Mountain ...
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igourmet's Favorites - 4 Cheese Sampler (2 Pound) by igourmet.com
: :What could be better than to break out that prized bottle of wine youve been saving, served with some of the worlds greatest cheeses? This Four-Cheese Sampler was created with everyones palate in mind. The cheeses in the sampler are: Blue - From Italys famed Lombardy region comes superb Mountain Gorgonzola. It is mild yet tangy, creamy yet firm, with a pale interior laced with streaks of blue. Delicious served the Italian way (drizzled with honey), it is a real treat for connoisseurs. Nutty ...
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Mountain Gorgonzola (1 Pound) by igourmet.com
: :From Italy's Lombardy region comes the most imitated blue cheese in the world. Many cheeses falsely claim to be gorgonzola, but they always leave you singing the blues. Authentic Italian Gorgonzola comes in two varieties; Dolce - meaning sweet, and Mountain - the sharper and firmer version. Intensely delicious, Mountain Gorgonzola is mild yet tangy, creamy and firm with a pale white interior laced with streaks of blue. Enjoy Mountain Gorgonzola as a table cheese or as an ingredient in your favorite salad. Or ...
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Roquefort (8 ounces) by igourmet.com
: :Roquefort is the ancient blue cheese from the Rouergue, a small region of southern France. It ranks with Stilton and Gorgonzola as the three musketeers of blue cheese, setting the gold standard for all other blues. Roquefort is made from raw sheep's milk, as opposed to the pasteurized cow's milk of its chief rivals. It is aged naturally in the caves of Cambalou for a minimum of three months, developing an intense flavor profile. The Roquefort Association, Inc. protects the quality of Roquefort and ...
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St. Pete's Select by Amablu (8 ounces) by igourmet.com
: :Faribault Dairy Company makes its world renowned Amablu St. Pete's Select blue cheese at the base of a bluff along the Straight River in Minnesota. Aged in underground sandstone cheese caves for over 100 days, Amablu St. Pete's Select is hand made from all natural, non-GMO, raw cow's milk. The first cave was reportedly dug into the bluffs in 1854. However, blue cheese production did not begin there until 1936, when Felix Fredickson purchased the site. Interestingly, this was the first time blue cheese ...
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Danish Crumbly Blue (8 ounces) by igourmet.com
: :Danish blue is the consummate salad cheese, excellent crumbled atop a bed a leafy greens and drizzled with balsamic vinegar and extra virgin olive oil. It is made from cow's milk, producing a white cheese with a delicate network of blue-green veins. Denmark's rich green grazing pastures and fertile soil contribute to the fine, consistent quality of this world famous product. Danish Blue can be used as a special dessert cheese with fresh fruits like strawberries, pears or peaches. It is also great in ...
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San Ignacio Blue (8 ounces) by igourmet.com
: :Blue cheese originated in France, the first being Roquefort. The techniques for producing blue cheese were perfected over the centuries, during which time the recipe for blue cheese spread across the globe. Monks were instrumental in this global learning, as they brought the secrets of cheesemaking with them in their endeavors. Nowadays, the Cheese Masters at San Ignacio in Santa Fe, Argentina make blue cheese with the same passion and expertise as those before them. Made from rich, creamy pasteurized cow's milk, the blue ...
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Blue Cheese Assortment (2 Pound) by igourmet.com
: :igourmet.com is saluting blue cheese by offering this International Blue Cheese Assortment, containing four of the worlds greatest blue cheeses. For creating blue cheese in the first place, we owe thanks to a micro-organism named Penicillium roqueforti. This microscopic spore attaches itself to a young cheese and, assuming the cheese is laced with small cracks, multiplies and spreads blue mold throughout as the cheese matures. By the way, this little microbe is also the principal agent used in creating penicillin, the world's first antibiotic. ...
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Atalanta Blue (8 ounces) by igourmet.com
: :Atalanta is the Greek goddess of hunt, travel and adventure. By ancient standards she was a bold goddess who refused to get married until she finished her education, had seen a bit of the world, and had a few adventures of her own. The name Atalanta is thus appropriate for this new blue cheese from Wisconsin. A bold cheese that took years to perfect, enjoy it crumbled over salads, stirred into a sauce or on a cracker as a snack.
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