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Huntsman (1 Pound) by igourmet.com
: :Huntsman is the marriage of two delicious British classics; Double Gloucester and Blue Stilton, brought together through a complex layering process. Creamy, forceful Stilton is sandwiched between an exterior of mellow, satiny Double Gloucester. The result is an excellent flavor combination that is as delicious as it is beautiful. While some purists may turn their noses up at modern creations like Huntsman, one taste led us to appreciate this English application of technology and innovation. Made from pasteurized cow's milk.
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Brie En Croute, Baked
: :Ile de France offers its warm and melting signature Brie covered in a crisp, flaky pastry crust. Brie en Croute is a great and easy way to enjoy Brie cheese as a fine entree or dessert.
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Cabrales Blue Cheese, D.O.
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Tintern (8 ounces) by igourmet.com
: :The Cistercian abbey of Tintern is one of the greatest monastic ruins of Wales. Erected in 1131, it was the second Cistercian abbey in all of Great Britain, and the first in Wales. This blended Welsh cheese is named after the Tintern Abbey. With loads of chives and shallots mixed throughout its cheddary body, it makes a great pub cheese, especially appreciated when served with your favorite beer or ale. Its exterior is protected by a generous coating of bright green wax, which serves ...
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Idiazabal (8 ounces) by igourmet.com
: :This handmade, unpasteurized sheep's milk cheese comes from the Spanish Pyrenees. Idiazabal is naturally smoked with a hard but edible orange-brown rind. In the old days, Basque shepherds lived in small mountain huts and had no space to store and age their cheeses other than inside their stone chimneys. As it turned out, people enjoyed the smoky flavor that the cheese acquired from aging inside the chimneys, and Idiazabal spread throughout Spain. Today, Idiazabal is produced in more modern facilities, but the process is ...
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Black Mountain (1 Pound) by igourmet.com
: :Black Mountain is a new creation from the makers of Tintern and Red Dragon. A combination of garlic, herbs and wine blended with their creamy cheddar makes this a potent, assertive cheese. Try melted on baked potatoes, stuffed in chicken or on its own with crusty bread and washed down with a pint of ale. Suitable for Vegetarians.
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Farmer Gouda Cured (8 ounces) by igourmet.com
: :Slotted between with our young Farmer Gouda and the Extra Aged classic is Cured Gouda. Aged for 6 months, it has more zip and less creaminess than the young Gouda and more cream and less zip than the Extra Aged. The often ignored 'middle child' in this family, Cured Gouda is a wonderful snacking cheese and is an all-around crowd pleaser. It has a semi-soft, yellow-orange body with irregular holes and a yellow wax rind.
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Parmigiano Reggiano - 1/8 Wheel
: :Forget processed supermarket parmesan cheese; authentic Parmigiano Reggiano is a whole story altogether. Classified as DOP cheese, Parmegiano's methods of production are strictly controlled by a consortium. Traditionally, Parmigiano is used shaved over pastas and salads, or dipped into aged Aceto Balsamico. Dry and hard due to its extremely long aging, Parmegiano has a granular texture that easily breaks into slivers - irresistible to pop into the mouth.
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Cashel Blue (8 ounces) by igourmet.com
: :Ireland's Beechmount Farm makes this superb blue cheese. Louis and Jane Grubb own this farm in the rolling hills of Tipperary. This county is the heart of horse country and a center for outdoor activity, including pony rides, treks on horseback, fishing, riding, and bird watching. The folks in Tipperary enjoy the good things in life, including their cheese. Cashel Blue is a young, somewhat mild and extra creamy cheese that, unlike inferior blues, is not too salty. It is a fabulous alternative to ...
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Crater Lake Blue (8 Ounce) by igourmet.com
: :From The Rogue Creamerys inauspicious beginnings in 1935 has come one of the finest artisan cheese operations in the world today. In 2002, Ig (Ignazio 'Ig' Vella, affectionately known as the Godfather of artisan cheese) hand selected Cary Bryant and David Gremmels as the new owners of what is now known as The Rogue Creamery. Of utmost importance was to carry on the tradition of hand-milled cheese. Bryant and Gremmels hit the ground running. Within a year they were producing award-winning cheeses, one of ...
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