This sampler features four cheeses that are typical of four distinct regions of Italy:

• Provolone Piccante - The piccante (sharp) version of this classic Italian cheese is more complex and great on sandwiches or chunked. (8 oz.)
• Grana Padano Stravecchio - The original hard Italian cheese, Grana Padano is a firm, dry, fruity cheese from the Po Valley of Northern Italy. Stravecchio is aged for an optimal 20 months. Grate it over pasta, vegetables or soup, or serve it as a table cheese drizzled with extra virgin olive oil. (8 oz.)
• Mountain Gorgonzola - Italy's famous blue cheese comes from Lombardy. Made from cow's milk taken from local herds that graze on beautiful rolling pastures, no Italian Cheese Assortment would be complete without a cut of authentic Gorgonzola. (8 oz.)
• Pecorino Toscano - This soft, sheep's milk cheese is made in the hills of Tuscany. It is young, sweet and springy. We find that this combination well represents the wide variety of flavors and textures found in Italian cheeses. (8 oz.)

• Please note that any item temporarily out of stock will be substituted with a similar item of equal value.

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The 4 cheese sampler plus: Malagon with Rosemary, Dorothea, Camembert & White Stilton with Mango-Ginger

What could be better than to break out that prized bottle of wine you've been saving, served with some of the world's greatest cheeses? This Four-Cheese Sampler was created with everyone's palate in mind. The cheeses in the sampler are:

• Blue - From Italy's famed Lombardy region comes superb Mountain Gorgonzola. It is mild yet tangy, creamy yet firm, with a pale interior laced with streaks of blue. Delicious served the Italian way (drizzled with honey), it is a real treat for connoisseurs.
• Nutty - Beemster Classic Exta Aged Gouda is ripened for a full 18 months to develop its nutty, caramel-like flavor. It is always a crowd pleaser.
• Aged - Gruyere de Comte Black Label Reserve has been produced since the reign of Charlemagne, when there were no separate entities named France and Switzerland. Contributing to Comté's unique flavor, morning and evening milkings are mingled before the cheese making process. The wheels are aged for a full year, resulting in a sweet and nutty masterpiece.
• Tangy - No holiday cheese assortment would be complete without authentic cheddar, and this one from Denhay of England is as good as it gets.

Whether entertaining or having an intimate night in by the fire, our selection of favorites is sure to be a winner.

• Please note that any item temporarily out of stock will be substituted with a similar item of equal value.

This item is not packaged as a gift. If you would like the gift packaged version of this item please click here.

Maytag blue cheese is a cow's milk cheese produced in small volumes in Newton, Iowa.It has a crumbly texture and a very spicy flavor.Nestled in among the rolling hills of central Iowa is the Maytag appliance factory. Down the road and arou nd the corner is the Maytag Dairy, which produces Maytag Blue cheese, among other, lesser-known cheeses. Yes, the two are related.

From Italy's Lombardy region comes the most imitated blue cheese in the world. Many cheeses falsely claim to be gorgonzola, but they always leave you singing the blues. Authentic Italian Gorgonzola comes in two varieties; Dolce - meaning sweet; and Mountain - the sharper and firmer version. Dating back to ancient times, this member of the stracchino family is one of the world's classic cheeses.

Almost spreadable, Gorgonzola Dolce is supple and luxurious with an unmistakable tangy creaminess. Its pale white interior is laced with streaks of blue, giving Gorgonzola Dolce a striking appearance to match its piquant flavor. Enjoy Gorgonzola Dolce as a table cheese; spread thickly on a piece of crusty baguette; or as an ingredient in your favorite salad dressing.

• Made from pasteurized cow's milk.
• Photo depicts whole 3 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

The award-winning Buttermilk Blue Cheese from Roth Kase USA Ltd. Is made with the freshest raw milk from herds of predominantly Jersey cows, which is then homogenized, inoculated with a secret blend of cultures, hooped by hand, pierced, salted then cured for at least 2 months while being rotated regularly to insure a perfect cheese. You won't find a more delicious blue cheese. The Buttermilk Blue Cheese wheel is approx. 6 lbs. Shipping notes:To ensure freshness, must be shipped expedited. Available October - April. Ships Monday-Wednesday. Orders received after 10:00 a.m. Wednesday will be shipped the following Monday.

The extraordinary flavor of mature Stilton comes from careful aging for a minimum of three months. This mature Stilton is a pure table (eating) cheese; it is too precious and delicious to submerge in a dressing or dip.

Dolce is Italian for mild or pleasant, and Gorgonzola Dolce is known for being both mild and creamy, with a slightly salty aftertaste. This younger version of aged Gorgonzola is also beloved for its soft, spreadable texture, which makes it perfect for spreading on bread and crackers.

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 two 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 its creamy nature, it melts well in sauces or just on top of chops.

• Made from pasteurized cow's milk.
• Photo depicts whole 4.4 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

With Roquefort's fine, milky-white body veined with emerald green, and its well-balanced flavor, this cheese has been appreciated for generations. The secret of Roquefort's manufacture lies in the cellars built in the 17th century. Thanks to the fleurines that allow the air to circulate in the cellars, Société's master cheese-makers are able to maintain the relative humidity near to saturation point. These are the ideal conditions for the development of the subtle and unequalled flavor of Roquefort Société.

In accordance with the AOC Roquefort regulations, the production of Roquefort requires whole, raw sheep's milk. In order to be used in Roquefort production, this milk must come from within the Roquefort region, and from the ewe's of the Lacaune breed. Roquefort Société is delicious on a baguette, salad, or melted on a steak. Enjoy with your favorite bottle of Sauternes for a delicious ending to any memorable meal.

• Made from unpasteurized sheep's milk.
• Photo depicts whole 3 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

Bleu d'Auvergne is a name-protected (Denomination Origine Protected, DOP) cheese from the Auvergne region in south-central France, where it has been made since the middle of the 19th century. Bleu d'Auvergne is made in the traditional manner from cow's milk and features blue veining throughout. Its moist, sticky rind conceals a soft paste possessing a grassy, herbaceous, and (with age) spicy, pungent taste. Here at the Artisanal Premium Center, we allow this cheese to drain until it reaches the creamy consistency we desire.

Roaring Forties Blue Cheese is made by the Kings Island Dairy, on an island just north of Tasmania, Australia. The cheese is named after the infamous Roaring Forties gales which frequently bring westerly winds of more than 100 kms per hour to the island which lies on 40 degrees latitude. This gourmet cheese is a handcrafted cow's milk cheese made from milk from Australian cows. The Roaring Forties Blue is a full flavored blue with a sweet, mild, creamy and slightly nutty character, a rich mouth feel and good aftertaste. The rindless cheese is matured in its thick darkblue wax coating, which cuts off the oxygen supply, promoting its sweet and fruity flavor. The wax also assists in retaining the blue's moisture, creating a smooth and creamy texture. The most recent award the Roaring Forties Blue received was the 2006 Champion at the Annual British Empire Cheese Show in Ontario, Canada. We cut and wrap this cheese in wedges of 8 ounces and 1 pound.

igourmet.com is saluting blue cheese by offering this International Blue Cheese Assortment, containing four of the world's greatest blue cheeses. For creating blue cheese in the first place, we owe thanks to a micro-organism named penicillium roqueforti. This microscopic spore attaches itself to a young cheese and, assuming the cheese is laced with small cracks, multiplies and spreads blue mold throughout as the cheese matures. By the way, this little microbe is also the principal agent used in creating penicillin, the world's first antibiotic. And now, back to the cheese...

• Roaring Forties: A modern blue from King Island, Australia. We are astounded by its creamy, delicious flavor every time we sample it. (8 oz)
• Regina Blue: This new specialty from German Cheesemaker Paladin has an extremely mild and creamy flavor. Its extravagant richness is due to the fact that the cheese has a 65% fat content. (8 oz)
• Mountain Gorgonzola: With its white interior laced with streaks of blue, Mountain Gorgonzola is an attractive table cheese and a savory ingredient in your favorite salad. Or- try it the Italian way - on a plate drizzled with honey. (8 oz)
• Fourme d'Ambert: This AOC (name controlled) creamy blue cheese is a lovely French treasure. Fourme d'Ambert is cave-aged for a minimum of two months, made from raw cow's milk and has a tremendous, creamy, full-bodied flavor. (8 oz)

• Please note that any item temporarily out of stock will be substituted with a similar item of equal value.

This item is not packaged as a gift. If you would like the gift packaged version of this item please click here.

Cambazola is part of the Blue cheese family. It is a rich and creamy Camembert-type cheese with a bloomy white rind. Beneath its crust, one finds streaks of tangy blue. It is a cheese that is derived from combining Camembert and Gorgonzola (which is one of the oldest known Blue cheeses), hence its name Cambozola. Very popular all over the world, Cambozola is the perfect addition to the after-dinner cheese course and pairs well with fruit and nuts.

This pungent French cheese comes pressed and unpressed. Wist a pastoral taste of grass and wild flowers, it's balance of spicy and salty flavors perfectly complements it's sticky, moist and crumbly texture. Accented with blue veins of mold, as well as a strong smell and taste, this is a cheese that won't disappoint!

Huntsman, or Stilchester cheese is a combination of layered English Double Gloucester cheddar and Stilton (English Blue cheese).This creamy, cow's milk cheese is a modern marriage of two classics.

One of France's oldest cheeses, Fourme d'Ambert is high in moisture and compact in texture. It has a milder, more delicate taste than other blue cheeses and is superb when included on a cheeseboard accompanied by a medium-bodied red wine , or in salads and souffls.

Nestled in among the rolling hills of central Iowa is Maytag Dairy, which produces Maytag Blue cheese. Shortly before World War II, F.L. Maytag II began working with scientists at Iowa State University to begin making a great American blue cheese, modeled after those of Europe. The result was one of the first American farmstead cheeses of superior quality. Maytag cheese makers, however, are still hand making the same cheese that they created in the 1930's. Maytag Blue's popularity has taken off with the growing interest in American farmstead cheeses, and this wonderful, tangy blue cheese is now featured on menus across the country. Its wonderful flavor, moist yet crumbly texture, and lemony finish make Maytag one of the world's great blue cheeses.

• Made from unpasteurized cow's milk.
• Photo depicts whole 4 lb form of cheese.
• We cut and wrap this item by the pound.
• We sell this item in whole form. (item 098W)

Societe Roquefort is an exquisite French blue cheese made from unpasteurized ewe's milk. It has a firm, smooth white paste with uniform bluish-green veining. Virtually rindless, with fruity notes of nuts and raisins, its flavor is salty, with delicate complexity and a tangy finish. Pair with full-bodied dessert wines. Approximate Net Weight: 16 oz.

This is a contemporary robust blue cheese made with a blend of molds from Rogue Creamery and around the world. It is refreshing, moist, complex, sweet and creamy, all at the same time.

Butlers? Blacksticks Blue is a soft, blue veined cheese, made in small batches and tended with great care, particularly during the temperamental eight week maturation stage. Only milk from the Butlers family herd of pedigree cows is used t o make this new blue cheese, resulting in an outstanding creamy, smooth yet tangy flavored.

Crater Lake Blue from Oregon >2003 Bronze Medalist is robust in Flavor.Silver Medalist - Open Class IMPA Cheese Competition '03 the vibrant blue-green color of Crater Lake is mirrored in the veins of this blue. It has a silky texture.

This creamy and spreadable cheese is still made, as it has been for 300 years, in the same three counties in England. As compared to other blue cheeses, Stilton Blue is lighter than Gorgonzola and richer than Danish Blue. Salty, with a very spreadable con

Gorgonzola is a prestigious, distinctive Italian cheese, beloved for its utterly delicious creamy textures and salty tangy flavor produced by the blue mold used in its production. Gorgonzola Dolce is a younger cheese, not as pungent, more subtly sharp and

Long known as "The King of Cheeses", Blue Stilton is one of a handful of British cheeses granted the status of a "protected designation origin" (PDO) by the European Commission. Only cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire and made according to a strict code may be called Stilton. There are just six dairies licensed to make Stilton, each being subject to regular audit by an independent inspection agency accredited to European Standard EN 45011.

To be called Stilton, a cheese must:

• be made only in the three counties from local milk which is pasteurized before use.
• be made only in a traditional cylindrical shape.
• be allowed to form its own crust or coat.
• be un-pressed.
• have delicate blue veins radiating from the center.
• have a taste profile typical of Stilton.

Made by the Long Clawson dairy, this product is perfect for snacking and as a part of the cheese course, but also is a wonderful cheese for salads and cooking.

• Made from pasteurized cow's milk.
• Photo depicts whole 8 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

This cheese has a slightly misleading name as it has nothing to do with the county of Shropshire. In fact, it originated in Scotland in the 1920s before its production was transferred to Leicestershire. Shropshire Blue came about from a man named Dennis Biggins, who actually made his living grading another famously orange cheese, Cheshire. Made in a similar way to Stilton, it is a soft cheese with a sharp, strong flavor that takes between six to eight weeks to mature. Orange in color with blue veining, it enjoys a slightly tangy aroma. A delicious accompaniment to Shropshire Blue worth trying is a simple cup of tea - making it ideal for an afternoon or early evening snack. Made from pasteurized cow's milk. Suitable for vegetarians. Photo depicts whole 9 lb. form of cheese. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form.

The secret to Point Reyes Original BlueTM lies in its unique combination of three ingredients. First, grade A unpasteurized milk is taken from a closed herd of Holstein cows that graze on the green pastured hills overlooking Tomales Bay, California. Next, the coastal fog and salty Pacific breezes common to Point Reyes, California conspire in lending the cheese a unique character. Finally, time influences the recipe too. Original BlueTM is made within hours of milking, and then ages for a minimum of six months. The result? A creamier style, full-flavored blue cheese with definite hints of lemongrass and sea salt. For those of us who have fallen in love with Maytag Blue, sample Point Reyes Original BlueTM for a familiar yet distinctly different experience!

• Made from unpasteurized cow's milk.
• Photo depicts whole 6 lb form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

Dolcelatte is a blue veined Italian soft cheese. The cheese is made from cow's milk, and has a sweet taste. Its name translates from Italian to 'sweet milk' in English. Dolcelatte was developed for the British market to provide a milder smelling and tasting alternative to the famous traditional Italian blue cheese, Gorgonzola. It is sometimes referred to as Gorgonzola Dolce. The production method for dolcelatte is similar to the methods used to make Gorgonzola. One difference is that it is made from the curd of only one milking. It takes about two to three months to produce and age this cheese. The fat content of dolcelatte is higher than Gorgonzola at about 50%. Dolcelatte is comparable in taste and texture to dolceverde and torte gaudenzio cheese.

Unlike typical French blue cheeses made from ewe's milk, Roaring Forties Blue Cheese is made from cow's milk which gives it a milder taste. Roaring Forties is a full bodied blue with a honeyed, slightly nutty quality and great aftertaste. It is a rindless cheese, matured in wax, which helps it retain moisture and creates a smooth and creamy texture.

From Italy's Lombardy region comes the most imitated blue cheese in the world. Many cheeses falsely claim to be gorgonzola, but they always leave you singing the blues. Authentic Italian Gorgonzola comes in two varieties; Dolce - meaning sweet; and Mountain - the sharper and firmer version. Dating back to ancient times, this member of the stracchino family is one of the world's classic cheeses.

Almost spreadable, Gorgonzola Dolce is supple and luxurious with an unmistakable tangy creaminess. Its pale white interior is laced with streaks of blue, giving Gorgonzola Dolce a striking appearance to match its piquant flavor. Enjoy Gorgonzola Dolce as a table cheese; spread thickly on a piece of crusty baguette; or as an ingredient in your favorite salad dressing.

• Made from pasteurized cow's milk.
• Photo depicts whole 3 lb. form of cheese.
• We cut and wrap this item by the pound.
• Please contact us if you would like to purchase the whole form.