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Old Amsterdam (8 ounces) by igourmet.com
: :The Dutch Masterpiece is here at last! Made in Holland from local pasteurized cow's milk and imported Italian cultures, gold medal winner Old Amsterdam tastes like a young Parmigiano-Reggiano crossed with an Aged Dutch Gouda. It is well-known for its rich, nutty, robust flavor and firm texture, both the result of it being perfectly matured for over twelve months. Excellent in salads, shredded over soups or chili, and on sandwiches, hot or cold, Old Amsterdam is perfect with a glass of fine wine or ...
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Bulgarian Feta (1 Pound) by igourmet.com
: :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 ...
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Red Dragon (8 Ounce) by igourmet.com
: :By World War II, cheese production in Wales had nearly ceased; run out of business by large cheese making factories in England. Fortunately for us, there has been a revival of old ways by a new generation of cheese makers. They have saved Caerphilly (the only traditional Welsh cheese still made) from the factory-made processed form it had become in England to its original farmhouse character. Now they are creating other fine cheeses such as Red Dragon, also known as Y-Fenni. This smooth, firm ...
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Quicke's Farmhouse Double Gloucester (8 ounces) by igourmet.com
: :In southwestern England, the Gloucester cow, a handsome black beast with a broad white stripe running down its back, produces the creamy, rich milk from which this fabulous cheese is made. Quickes makes its Farmhouse Double Gloucester by hand in impressive, sixty-pound wheels. The adjective 'double' refers to the fact that the traditional recipe for the cheese relies upon the milk from both morning and evening milkings. Double Gloucester has a flavor somewhere between Cheshire and Aged Cheddar. It has a hard, close, satiny ...
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72 Layer Cream Cheese Biscuits, One Dozen
: :These 72 Layer, hand cut Cream Cheese Biscuits are wonderful. Can be served as dinner rolls, warm with butter or honey, or taken from the freezer one at at time for breakfast. They are also wonderful when used as shortcake.
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Appenzeller by Emmi (1 Pound) by igourmet.com
: :This Swiss cheese is made mostly in the canton of Appenzell, which is near the Austrian border. It is made from raw cows milk and aged for approximately three months. Appenzeller is a pressed, cooked-curd, brushed-rind cheese with occasional pea-size holes. It has a pleasing, smooth texture, but this cheeses real charm is its fruity tang. Appenzeller makes a great snack with a piece of fruit, and it also melts well. Made from raw cow's milk, aged 90 days.
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Smoked Mozzarella Cheese 3 lb.
: :This Swiss cheese is made mostly in the canton of Appenzell, which is near the Austrian border. It is made from raw cows milk and aged for approximately three months. Appenzeller is a pressed, cooked-curd, brushed-rind cheese with occasional pea-size holes. It has a pleasing, smooth texture, but this cheeses real charm is its fruity tang. Appenzeller makes a great snack with a piece of fruit, and it also melts well. Made from raw cow's milk, aged 90 days.
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Ile De France Goat Cheese. Garlic & Fine Herbs Buchette
: :Ile de France offers its traditional fresh Goat Cheese in many delicious variations. This one is with chives and a dash of garlic. Delicious !
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Crottin de Chavignol
: :Crottin de Chavignol should be consumed hard. It has a bluish rind with a glossy texture when young. It is a little slaty and the balance of sourness, sweetness, and the smell of milk enhance the taste. When aged, the smell is strong with a meaty texture and a robust flavor with a rough and hard rind which should be removed by grating. Hot crottin on salad with wine vinegar makes a good appetizer. Pairs well with a 'Sancerre' white wine.
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Banon (4 Ounce) by igourmet.com
: :Banon is a northern Provençal cheese that comes in a 3.5-ounce mini wheel, traditionally wrapped in chestnut or grape leaves and tied with raffia. Predominantly a goat's milk cheese, Banon also has small amounts of cow's and sheep's milk blended into its recipe. It is best after having ripened for a few weeks, during which time it develops a smoother texture and richer flavor. Ripening often results in a small amount of edible blue mold under the wrapper. This mold helps to develop the ...
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