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Reblochon Merlemont
: :A cross betweena 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.
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Smoked Cheese Assortment (1.5 Pound) by igourmet.com
: :If you love the taste and aroma of smoked cheese, this assortment is right for you. It includes three 1/2 lb. cuts of delicious smoked cheeses imported from around the world. (clockwise from top-right) Idiazabal - This naturally smoked sheep's milk cheese from hails from the Spanish side of the Pyrenees Mountains. Originally smoked in peasants' chimneys, Idiazabal has become one of the most noteworthy cheeses from Spain. Bruder Basil - This soft cheese comes to us from Bavaria, Germany, and is made in ...
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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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Great Hill Blue (8 ounces) by igourmet.com
: :Located on the shores of Buzzard's Bay, 50 Miles south of Boston, Great Hill Dairy in Marion, Massachusetts has been known for its outstanding herd of Guernsey cows, as well as for its prize-winning Acacia and Orchid collections. Great Hill produces a unique tasting blue cheese in its turn-of-the-century barn. Great Hill Blue is an internally ripened variety made with raw, unhomogenized milk resulting in a full-flavored smooth tasting cheese. The cheese has a rather dense and yellow curd, as no bleach or food ...
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Artisan Raw-Milk Manchego -Select Cut by igourmet.com
: :A genuine cheese from the La Mancha region of Spain, this artisan Manchego is made from raw sheep's milk taken from a flock of La Mancha sheep that graze on one small hillside farm established in 1940. The small-scale, artisan production of this Manchego yields an exquisite cheese that is hand-formed, hand-wrapped and hand-salted over a 24 hour period. Dry cured for six months in an Eighteenth century cave, this Manchego has a robust flavor that is reminiscent of the rugged Spanish countryside. Enjoy ...
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Istara Ossau-Iraty (8 Ounce) by igourmet.com
: :From the same company that makes our ever-popular P'tit Basque comes Istara. The generic name for this cheese is Ossau-Iraty, which refers to two rivers in the Basque region of France - the homeland of this spectacularly delicious cheese. Also called Brebis Pyrenees, which is simply French for Sheep Cheese from the Pyrenees, Istara has a smooth, slightly oily texture and a wonderfully sweet flavor with hints of olive, hazelnut and fig. Aged for 90 days.
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Magnasco Flavored Edam Cheese - Caprese (1 Pound) by igourmet.com
: :At the beginning of the nineteenth century, three brothers, Luis, Fortunato and Jose Magnasco emigrated from Santa Margherita, Italy, searching for new horizons. Their destiny was going to be in South America, specifically Argentina. Soon after arriving, they got involved with the local dairy industrys retail and production of cheese and butter. By 1855 they began their own commercial activities under the name of Magnasco Hnos. Today, the family tradition continues with the 3rd. and 4th. generations running Magnasco Hnos. Magnasco´s cows are fed ...
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Basiron Pesto (Gouda with Pesto) (8 ounces) by igourmet.com
: :This cheese is every bit as good as it sounds! Basiron is a creamy-tasting, Gouda-style Dutch cheese jazzed up with pesto. Perfectly balanced and extremely addictive, this glitzy cheese 'shows off' for Christmas, St. Patrick's Day, or almost any occasion. Its ingredients include pasteurized cows milk, vegetarian rennet, and pesto (basil and garlic). It has 50% fat in dry matter and is aged approximately 5-6 weeks for a firm, yet youthful texture. The Veldhuyzen family in Holland, whose cheese making tradition dates back to ...
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Marmottino Piccolo (10 Ounce) by igourmet.com
: :The mountainous area of Valle dAosta is situated between Piemonte, France, and Switzerland. The least populous area of Italy, Valle dAosta is fiercley independent in language, cuisine, in fact they speak the local Savoy dialect as well as French and Italian. It is in Valle Gran Paradiso that we found this lovely little wheel of cheese called Marmottino. Made from cows milk, this cheese has a tangy well rounded flavor with a gentle saltiness and springy texture. Its pure milky flavor is a testament ...
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Aged Cheddar Cheese (1.5 lb.) - Wisconsin Cheeseman
: :Rarely found in stores, our premium cheddar is made for those who appreciate a rich, tangy cheese. It has the character and flavor that can only come from careful aging and curing...an art for which Wisconsin is famous. A customer favorite for generations! Net wt. 1 lb. 8 oz.
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