Cheese

DESCRIPTION

Sharper and richer in flavor then it's younger version, the crumbly texture makes this a popular cheese both for cooking and cheese plates.  Originally a Sardinian recipe, it's very name comes...

DESCRIPTION

Gouda is the creamier, richer uncle that cheddar cheese always wanted to be!  Crunchy and flaky like a Parmesan Reggiano, this caramel-colored has specks of salt and notes of butterscotch in...

DESCRIPTION

Imagine if cream cheese was reincarnated as a fromage and you would have Saint Angel.  This triple crème cheese has a unique, square shape.  Made from the milk of cows grazing in the mountain...

DESCRIPTION

This California classic is a goat's milk cheese split down the middle with a line of edible ash (much like Morbier).  Creamy yet light in flavor with an acidic undertone and...

DESCRIPTION

This washed rind, semi-soft Italian cheese has a thin crust and strong aroma.  Invented over 1,000 years ago, each square is brushed with salt water giving it a sticky, orange outer skin.  With a...

DESCRIPTION

One of the most famous cheeses to come out of England, it must be made in 1 of the 3 approved regions in northern England (Derbyshire, Leicestershire and Nottinghamshire).  With a strong, spicy flavor...

DESCRIPTION

With a beautiful rust color, this barnyard flavored, brine washed echo from the past is a very special French cheese.  Unlike most cheeses it is not turned over and over during aging, resulting in...

DESCRIPTION

Usually aged for 1 to 3 months, this semi-soft and flattened wheel of cheese is known for its buttery yet sweet flavor and rubbery texture.  This cheese is ideal to use in sandwiches and...

DESCRIPTION

This soft, white delicacy has been traditionally made from sheep's milk for thousands of years.  Soaked in a salty brine, its' crumbly texture makes it equally suitable for the table or cooking.  With a...

DESCRIPTION

This soft-ripened, mixed milk is truly unique among Italian cheeses.  It uses a longer, lower temperature type of pasteurization called thermalization.  This "burns" the milk less and allows more of its natural flavor to...