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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, ...
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Smoked Vermont Cheddar Cheese 3 lb.
: :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, ...
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String Cheese Plain, 4 OZ
: :This all natural lower fat cheese is slightly firm, but elastic texture. Fantastic!
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'Villajos' Young Manchego Cheese
: :On a recent trip to Spain, we happened upon a small cheese fair in Trujillo. We tasted several fine cheeses, but the discovery of the day was this family-made Manchego cheese from La Mancha.This pasteurized young sheep's milk cheese is creamy and mild. Because it is an artisan product there is no waxy texture like industrial cheeses, just a rich silkiness. The Queso Manchego D.O. seal of authenticity assure you that the cheese is 100% ewe's milk from ...
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Bosina Robiola (8 Ounce) by igourmet.com
: :The Alta Langa is an agricultural region located in the southern part of Piedmont, Italy. This region is famous for Barolo, Barbaresco and Asti wines and also produces a wide variety of wonderful cheeses. Bosina is a small town in the center of the Alta Langa, where this cheese of the same name is produced by hand from milk of the region's lush, green pastures. Bosina (the cheese) is produced from an old recipe using modern equipment. Only ...
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Dorset Drum English Farmhouse Cheddar (14 Ounce) by igourmet.com
: :It took us a while to find a Cheddar that could live up to iGourmet's standards. But while visiting the English countryside, we discovered a worthy candidate. This aptly named drum-shaped delight from Dorset sets a new standard for Cheddar excellence. Perfectly aged, hand-dipped in a black wax and packaged in a decorative box, Dorset Drum makes an excellent gift. Exceptionally sweet and tangy, it tastes nothing like any mass-produced Cheddar you have ever sampled. This quality product ...
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Chabis Feuille
: :A fresh goats cheese from France, Chabis Feuille is mild and superbly creamy, very agreeable to all palates. An excellent cheese to pair with bold red wines.
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Organic Parmigiano Reggiano (8 Ounce) by igourmet.com
: :Dairy Co-op Santa Rita consists of eight family farms located at Pompeano and Selva of Serramazzoni in the Modena Apennini Mountain. All of the farmers belonging to the Co-op have been applying the methods of biological agriculture and zootechnics for the last ten years. Proper tillage, scrupulous feeding, care and wellbeing for the cattle, and the refusal of any genetically modified nourishment are basic for the daily management of the farms. The eight farms in the Co-op are ...
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Pecorino in Walnut Leaves (Foglie di Noce)
: :A hard Italian sheep's milk cheese wrapped in walnut leaves for an earthy nutty flavor.
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Rauchkase (8 ounces) by igourmet.com
: :Rauchkäse is a smoked cheese typical of Bavaria. This specialty was originally produced by Trappist Monks in the abbey of Rotthalmunster. Today, there are many versions of Rauchkase being produced in Bavaria. The most well known version is Bruder Basil. Like Bruder Basil, Rauchkase is also smoked over select beechwood embers. But, Rauchkase is a more artisanal cheese with more body and texture in comparison to the smoothness of Bruder Basil. The rich, buttery Bavarian cows milk complements ...
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