|
|
|
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 mold ...
|
|
|
Chaumes (8 ounces) by igourmet.com
: :Characterized by a unique, full-bodied flavor, Chaumes is a washed-rind variety. It has a delightfully soft, springy texture and is rich and creamy. Chaumes can be spread and is excellent on crusty French bread. Hailing from the fertile meadows of the Dordogne region of France, Chaumes is a modern French classic.
|
|
|
Super Sharp Quebec Vintage Cheddar (8 ounces) by igourmet.com
: :Our Vintage Canadian Cheddar has been aged for over 4 years! Cheddar is a firmly pressed cheese with a hard, homogenous texture. As the cheese matures, more moisture is removed resulting in a greater intensity in flavor. This is because the fat and protein are broken down into their more simple form, releasing a complexity of flavors. The fat, protein, minerals and ashes gradually break down during the process of fermentation and aging. The cheese begins life as flexible, slightly acid and buttery sweet. With ...
|
|
|
Chilarti (8 ounces) by igourmet.com
: :Chilarti is a cow's milk havarti-type cheese from the Los Lagos region of Chile. This cheese is made 40 miles inland from the Pacific Coast in Osorno, the heart of the Chilean Lake District. Like Havarti, Chilarti is quite creamy, to the point where it sticks to your knife. It can be cubed or sliced and melts well too. Try it in a salad, on a sandwich or melted on a baked potato.
|
|
|
Cotswold (1 Pound) by igourmet.com
: :Cotswold, also known as 'Pub Cheese,' is the name given to this hearty cheese that combines Double Gloucester with flavorful bits of chive and onion. A harmonious blend of mellow, crumbly cheese and powerful vegetables, Cotswold is a terrific complement to the softer, more mild flavors on your cheese board. In England, it is a notoriously popular pub cheese that is commonly served with hard-crusted bread and a strong, dark ale.Wonderful melted on grilled chicken or chops, and atop burgers. Made from pasteurized cow's milk.
|
|
|
Merlot Cheese Assortment (1.5 Pound) by igourmet.com
: :Merlot is a red wine grape widely planted in Bordeaux and to a lesser extent on California and the Pacific Northwest. It is known for its soft, smooth, plummy finish. Here are some cheeses we enjoy with Merlot: Beemster Classic Extra Aged Gouda: Ou Gouda is produced by CONO Kaasmakers under the Beemster brand. CONO is located in Northern Holland, famous for its rich milk and fertile grazing lands. This edible masterpiece has been matured for eighteen months, allowing its body to develop a muted ...
|
|
|
Perail de Brebis
: :This artisanal cheese is made according to traditional methods of the 'Midi-Pyrenees' region. It has a smell of ewe's milk and a smooth texture like very thick cream. The falvor is soft and velvety. Pairs well with a 'Saint Chinian' red wine.
|
|
|
Explorateur (8 Ounce) by igourmet.com
: :In the 1950s, a category of cheeses called triple creams was created and defined as any cheese containing at least 75% butterfat. (Keep in mind that butter typically has about 80% butterfat.) This level is achieved by adding pure cream to the milk used to make these cheeses. Explorateur is one of these cheeses with its 75% butterfat content. We have chosen to carry a very small size of this cheese. Because it is so rich, a little bit goes a very long way, and ...
|
|
|
Cheese Logs - Wisconsin Cheeseman
: :There's something special about Cheese Logs... their crunchy coating offers only a hint of the dairy goodness hidden inside. These unique quarter pound logs make a thoughtful gift, indeed. You'll get two each: Cheddar with Pecan, and Swiss with Almond. Net wt. 1 lb.
|
|
|
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. And ...
|
|
