Cheese

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This pecorino is a Sardinian cheese aged for about 6 months.   Made using the same pasta filata ("spun paste") technique that makes Caciocavallo and Provolone.   This stretching of the curds gives the...

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With a beautiful grey mold, this natural rind cheese is aged for roughly 3 weeks.  It's unique in that it uses the same Penicilium Roqueforti that's injected into blue cheeses however in the case...

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This semi-soft cheese is made in the town after which it's named.  It's pale yellow, has a slightly elastic texture and creamy flavor.  Back in the day farmers would milk their cows once in...

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This washed rind cheese is pale yellow with an orange rind.  Since the 7th century, Muenster is repeatedly coated with salt water and cave-aged for a period of several months.  With an edible, pink...

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One of the oldest cheeses ever made, this Basque mountain cheese is one of the few AOC sheep's milk cheeses in France.  The local shepherds still take their flock of sheep to the upper...

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This semi-hard cheese is made from the milk of sheep that roam the mountains of the southwestern Pyrenees mountains.  Aged for 2 months with a rind that has a basket weave pattern normally associated...

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These 80 lb. wheels of cheese are made using only milk from the Parma, Reggio Emilia, and Modena regions.   Heated in copper kettles and aged for at least 2 years, high quality Reggiano is...

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The King of Italian cheeses, Parmesan Reggiano is one of the most remarkable cheeses made today.  And even more special are the Parmesan's made using only the milk of the Vacche Rosse breed of...

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Translated as "goat's leg", each of these brick-shaped, washed rind cheese is hand-made by Julian Cidraque in northeastern Spain.  Aged for 2 months, this cheese ripens from the outside in so slightly gooey near...

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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...