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Saint Agur (8 Ounce) by igourmet.com
: :St. Agur is made in the village of Monts du Velay in the Auvergne region of France. Made from cow's milk and ripened for at least 2 months, this is a rich creamy blue with a spicy blue flavor. Mild in flavor and not too salty in comparison to more traditional blues, St. Agur appeals to many palettes. Perfect spread on pear or apple slices, or just on some French bread or raisin bread. Because of it's creamy nature, it ...
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Camembert Le Châtelain (8.8 Ounce) by igourmet.com
: :Unlike our other French Camembert, this one comes from Normandy, where Camembert was first created in 1791 by Marie Harel. During the French Revolution, a recalcitrant priest from Brie (the village, not the cheese) arrived at the Manor of Beaumoncel in the village of Camembert and was hidden there by Marie Harel, a farmer. Following the direction of this priest, she created Camembert. The recipe was a success and her children and grandchildren continued the family tradition. Over time, word ...
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Harlech (8 Ounces) by igourmet.com
: :The Welsh are continuing to create new and exciting cheeses, showing the world that there is more to them than the simply delicious Caerphilly. Harlech is a zesty, smooth cheese named after Harlech Castle in Northern Wales. They chose one of their most picturesque treasures to name this hardy cheese. Built in the 13th century, Harlech Castle sits atop a cliff, keeping a watchful eye over the sea and Snowdonia, the land below.Harlech is a mature cheddar blended with horseradish ...
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Casina Rossa Sundried Tomato with Ricotta - 3oz.
: :Casina Rossa artisanal products are made with the finest small market produce, herbs and spices to create what is fondly referred to as 'art in a jar'. This unique product is nicknamed 'pizza in a jar' because this irresistible blend of ripe red tomato, dry ricotta cheese, and Mediterranean spices turns a toasted slice of bread into a 'mini pizza'.
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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 ...
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Pont l'Eveque
: :This washed-rind cheese is probably the oldest cheese from the 'Normandy' region still in production. It takes three quarts of milk to make one Pont l'Eveque. After washing, the rind is moist and gold in color. Its fine smooth texture is creamy yellow and sinks under finger pressure but has no elasticity. As it ripens, the rind grows sticky and reddens while small holes spread through its texture. Thre are lingering traces of sweetness in the taste. Usual affinage takes ...
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igourmet Dutch Cheese Assortment
: :Treat your taste buds to the full flavor of Dutch cheeses. This fine assortment includes a 0.5 lb. cut (each) of extra aged gouda, leyden and van dijk aged. Scrumptious by themselves, they also complement these treats perfectly: finely sliced ham, celery, apples and nuts, along with beaujolais, pinot or sauvignon blanc (not included). Please note: if the item is temporarily out of stock, it will be substituted with a similar item of equal value.
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Kasseri (1 Pound) by igourmet.com
: :In early Greek mythology, the ability to make cheese was referred to as 'a gift of everlasting value.' In modern Greece, the most basic sheep cheeses are called Kasseri. They are made in large wheels of fairly firm cheese. Kasseri is made from a careful blend of 75% sheep's and 25% goat's milk. It is a subtle cheese with a hint of olives in its flavor. Its texture is at first waxy and becomes oily as it reaches room temperature. ...
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Myzithra (1 Pound) by igourmet.com
: :Because of Greeces less-than-fertile terrain, most of its cheeses are made from sheeps milk. Feta is, of course, the best-known Greek cheese, but fresh sheeps milk cheeses are common, as well. One of the most common of these ricotta-style cheeses is Myzithra. It has a much more interesting flavor and texture than most of the ricotta available in this country. The flavor is rather nutty, and the texture is cottony and drier than ricotta. This cheese works wonderfully in cooking, ...
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Old School Cheddar - 4 Year (2 Pound) by igourmet.com
: :There's efficiency and strength when we work together. That's the principle on which the Cabot Creamery Cooperative was founded by the farmers of Cabot, Vermont in 1919. Dedicated farmer-owners provide the fresh milk that their cheese makers skillfully craft into award-winning cheddar. The Cheddar Master keeps a careful eye on the aging process, taking core samples along the way. When he gives the nod, we know our cheese has reached perfection.There's an old school of thought among cheddar scholars - ...
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