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(14 Customer Reviews)
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Parmigiano Reggiano (1 Pound) by igourmet.com
By: igourmet
Our price:
- The world's most famous hard cheese
- Often imitated, never duplicated
- Quite versatile, serve it grated or chunked
- Made from unpasteurized milk
- Imported from Italy
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Product Description
The Italians are horrified by our usage of this, the world's most famous hard cheese. Thought of here in the States as purely a grating cheese, the rest of the world savours Parmigiano-Reggiano as a delicious, full-flavored eating cheese. It began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the "Zone Tripica". The local cheese craftsmen took it from there, utilizing a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks... just sweet, fresh milk in its pristine state... then the artisan's ancient skills... and then nature's own good time (aged from 18 to 36 months). What you see today is just what the knights, serfs, saints and kings of old ate! And please, don't compare it to the pre-grated "Parmesan" cheese found in the green can in aisle 4 of the grocery store. Made from raw cow's milk, aged over 18 months.
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(5 Customer Reviews)
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Cheddars of the World Assortment (2 Pound) by igourmet.com
By: igourmet
Our price:
- Assortment of four world-class Cheddars from three continents
- Coombe Farm (England), Red Leaf (Canada) and Dairy Vale (Australia)
- Compare and contrast
- Enjoy with cider or ale
- Serve with apples and crusty bread
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Product Description
Along with their conquering armies, the Romans brought their cheesemaking expertise to England in the first century AD. But it was not until the sixteenth century when the cheese we know today as Cheddar was so named. With such a long history, it's no surprise that Cheddar is one of the world's favorite foods. So popular, in fact, that almost every cheese producing nation makes its own version. This assortment contains excellent examples from three continents: Coombe Farm English Farmhouse Cheddar: Still made by hand on Coombe Farm in Somerset, the county where Cheddar history began. This best-selling Cheddar is rich, tangy and full-flavored. Aged for over 15 months. Red Leaf Canadian Cheddar: This entrant from North America has a firm texture and a sweet, honeyed flavor. Best enjoyed with ale and fruit, this Cheddar is aged for over 12 months. King Island Dairy Black Label Cloth Wrapped Cheddar: Hailing from down under, this award winning truckle style cheddar is aged for a minimum of six months and made in Tasmania. It has a wonderful farmhouse appearance with a brown/grey rind. The cheese interior has a rich yellow buttery colour and a mild yet sweet and nutty flavour and a lingering subtle aftertaste. Shelburne Farms 2 Year Farmhouse Cheddar: Shelburne's award winning cheese is only made from the fresh, raw milk of purebred Brown Swiss cows raised on the farm. This spectacular cheese, is made in Vermont, aged for two full years, is noted for its sophisticated, rich flavor that leaves hints of maple and apple. This assortment contains four 1/2 pound wedges. Please note that any item temporarily out of stock will be substituted with a similar item of equal value.
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Parmigiano Reggiano Stravecchio (3 Year Aged) (1 Pound) by igourmet.com
By: igourmet
Our price:
- Parmigiano-Reggiano is a delicious, full-flavored eating cheese
- Parmigiano Reggiano Stravecchio is aged a full 36 months
- At this age, it has a deeper, golden color, and has even more crunchy crystals
- Full and fruity with a slightly salty tang, this cheese should be served in chunks with figs or pears or as an appetizer with aperitifs
- This item is cut and wrapped by the pound
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Product Description
Parmigiano-Reggiano as a delicious, full-flavored eating cheese. It began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the "Zone Tripica". The local cheese craftsmen took it from there, utilizing a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks. Just sweet, fresh milk in its pristine state, the artisan's ancient skills, and then nature's own good time (aged from 18 to 36 months). Parmigiano Reggiano Stravecchio is aged a full 36 months. At this age, it has a deeper, golden color, and has even more crunchy crystals. Full and fruity with a slightly salty tang, this cheese should be served in chunks with figs or pears or as an appetizer with aperitifs. Made from unpasteurized cow's milk. We cut and wrap this item by the pound.
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(5 Customer Reviews)
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Sap Sago (4 Ounce) by igourmet.com
By: igourmet
Our price:
- imported from Switzerland
- cow's milk
- grate over steamed veggies
- clover added to create a green hue
- conical, sharp tasting grating cheese
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Product Description
This unique cheese, sometimes called Glarner Schabzieger, has a mysterious green hue. This color is due the addition of clover. Not only does this herb add an interesting tint, it also gives the cheese a unique sharpness. Sap Sago is made to be a grating cheese and is not commonly eaten straight. It is excellent grated over steamed vegetables, especially cauliflower, broccoli or potatoes. In Switzerland, this conical cheese is often grated and blended with butter to create a piquant spread for bread or crackers.
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(3 Customer Reviews)
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Mannoni Imported Pecorino Romano - 3lb. Wedge
By: Mannoni
Our price:
- Aromatic and sharp in taste
- Aged 8 - 12 months
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Product Description
Mannoni Pecorino Romano is produced in the Sardinia region of Italy. The taste is aromatic and pleasantly sharp. The sharpness depends on the period of maturation, which varies. Mannoni Pecorino is aged approximately 8 - 12 months.
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(1 Customer Reviews)
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Manchego Reserve (Extra Aged) (1 Pound) by igourmet.com
By: igourmet
Our price:
- imported from Spain
- sheep's milk
- aged 12 months
- herbal aroma and flavor
- pais well with Rioja wine and fresh fruit
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Product Description
This special Manchego is aged for over 12 months, giving it a sharper, nuttier flavor and a firmer, more brittle texture than its younger namesake. It is produced in Central Spain's La Mancha region, a territory known for its fierce winds, violent temperature swings and desert-like aridity. Manchego Reserve is made using traditional methods under strict quality guidelines. We especially love this cheese served with Rioja wine and fresh fruit. Made from pasteurized ewe's milk.
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(3 Customer Reviews)
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Myzithra (1 Pound) by igourmet.com
By: igourmet
Our price:
- Imported from Greece
- Difficult to find
- Dry enough to grate
- Use Like Ricotta Salata
- Bold, assertive flavor
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Product Description
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, especially blended into pasta dishes. Our version of Myzithra is actually the pressed and dried version. It is similar to an Italian ricotta salata and is a popular grating cheese in Greece. The cheese is quite crumbly and salty, so a little bit can add a lot of flavor to your dishes.
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Beemster Classic Extra Aged Gouda (1 Pound) by igourmet.com
By: igourmet
Our price:
- imported from Holland
- cow's milk
- aged 18 months
- intense, butterscotch, nutty flavor
- hard and grateable,yet creamy on the palate
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Product Description
The rarest yet most sought after Dutch cheeses are handmade on the farm. One of these specially cured products has been made in the southern provinces of The Netherlands for over 800 years - Extra Aged Farmer Gouda. Easy to distinguish it from ordinary Dutch cheese, it is the dairy world's equivalent of a Rembrandt or Van Gogh. Our edible masterpiece has matured for eighteen months, allowing its body to develop a muted caramel color, matched by a uniquely intense yet sweet flavor. So versatile, Extra Aged Gouda can be grated as a wonderful alternative to Parmesan or chunked as a perfect crowd pleaser at cocktail time. Our Extra Aged Gouda is aged 18 months and is produced by CONO Kaasmakers under the Beemster brand. CONO is located in Northern Holland, famous for its rich milk and fertile grazing lands. Made from pasteurized cow's milk.
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(2 Customer Reviews)
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Gruyere de Comté (1 Pound) by igourmet.com
By: igourmet
Our price:
- A French Gruyere that is perfect for fondues
- Melt over anything or cube into chef's salad
- Pair with Viognier wine
- Made from unpasteurized milk
- Imported from France
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Product Description
Made from a centuries-old recipe, 70-pound wheels of Gruyere de Comté (Comté, for short) have been produced since the reign of Charlemagne, when there were no separate entities named France and Switzerland. Although Swiss Gruyere may be better known, the French variety is no less special. Created by local villagers in alpine dairies called "Fruiteries", its milk comes only from Montbeliarde and Tachete de L'est cows. Contributing to Comté's unique flavor, morning and evening milkings are mingled before the cheesemaking process. The wheels are aged for six months, resulting in a sweet and nutty masterpiece with less bite than its twin from Switzerland. Comté has a satiny, ivory-colored body and a scattering of holes the size of a hazlenut. A traditional fondue cheese, Comte can also be shredded, sliced, grated, chunked or melted - it can always be called upon and never disappoints. Made from raw cow's milk aged over 60 days
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Piave Vecchio (8 ounces) by igourmet.com
By: igourmet
Our price:
- A truly great cheese
- Serve as a table cheese or dessert cheese.
- Pair with a full-bodied red wine
- Made from pasteurized milk
- Imported from Italy
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Product Description
Created in 1960 by expert dairy master-producers at Lattebusche in Veneto, Italy, this magnificent cheese is well-known and highly appreciated all over the world. Piave Vecchio (meaning Aged) enhances the already sweet, rich flavor of young Piave through the process of maturing. It has the texture of a young Parmigiano-Reggiano, not crystalline yet nor dry enough for grating, but heading in that direction. It has the toasted walnut character of Gruyere and the caramel-like sweetness of an aged Gouda. Produced entirely from milk from the mountainous part of Veneto, this cheese, served as a table cheese or shredded oer polenta, is an ideal choice for anyone who enjoys healthy, all-natural, traditional Northern Italian food.
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Pecorino Romano by Zerto (1 Pound) by igourmet.com
By: igourmet
Our price:
- Grating cheese with a bite
- Excellent over pasta, rice or steamed vegetables
- Original wheel is over 60 pounds!
- Made from pure sheep's milk
- Imported from Sardinia, Italy
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Product Description
Pecorino Romano is Italy's oldest cheese, dating back to ancient Roman times. This hard sheep's milk cheese is typically aged for one year and used as a grating cheese. Zerto Pecorino Romano, like most Pecorino Romano made today, is made in Sardinia where land and sheep are abundant. Romano is an integral part of many southern Italian dishes, especially those that include pasta, tomatoes, potatoes, and other vegetables. A bit drier and saltier than northern Italian "Grana" cheeses (Parmigiano Reggiano and Grana Padano), this cheese is excellent grated over pasta dishes but is not recommended as an eating cheese. For an eating Romano, please try our Pecorino Romano Genuino by Lopez, which is still made in Lazio, the region surounding Rome.
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Gjetost (1 Pound) by igourmet.com
By: igourmet
Our price:
- Sweet and caramel-like
- Packed with energy
- Served for breakfast or midday snack
- Made from pasteurized milk
- Imported from Norway
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Product Description
This Norwegian cheese is made from a mixture of cow and goats milk. It has an unusual, sweet flavor due to the way in which it is processed. The milk is cooked until the sugars in it have caramelized, giving the cheese its distinctive brown color and sweet flavor. The milk is then curded and pressed. The cheese became popular as a skiers snack and thus the label on the whole cheese is emblazoned with the words Ski Queen. It is widely popular among Scandinavians, and children in the United States are drawn to its sweet flavor. Made from pasteurized Cow & goats milk
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(1 Customer Reviews)
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Mimolette Jeune (8 ounces) by igourmet.com
By: igourmet
Our price:
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Product Description
French Mimolette, also called "Boule de Lille," dates back to the reign of Louis XIV, who prohibited the import of Dutch cheeses into France. The residents of Flanders, the northernmost region of France, have strong cultural ties to Holland (many still speak Dutch as their first language today) and dearly loved the banished Dutch specialties. Their alternatives were to either smuggle in the contraband cheeses or make a go at producing their own - with a French twist of course! And so, Mimolette was born. Young Mimolette is a semi-hard cheese that has the same texture and spherical shape as Dutch Edam. It is produced in bowling-ball sized nine pound spheres with a bright orange-colored interior and orange wax rind. Its taste is gloriously sweet yet uncommonly tame for a French cheese. Mimolette Jeune is easy to slice for sandwiches, for melting, or for a snack. Made from unpasteurized cow's milk. Photo depicts whole 9 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.
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Super Sharp Quebec Vintage Cheddar (8 ounces) by igourmet.com
By: igourmet
Our price:
- Imported from Canada
- cheddar
- made in Quebec
- fexible, slightly acid, buttery sweet
- cow's milk
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Product Description
Our Vintage Canadian Cheddar has been aged for over 4 years! Cheddar is a firmly pressed cheese with a hard, homogenous texture. As the cheese matures, more moisture is removed resulting in a greater intensity in flavor. This is because the fat and protein are broken down into their more simple form, releasing a complexity of flavors. The fat, protein, minerals and ashes gradually break down during the process of fermentation and aging. The cheese begins life as flexible, slightly acid and buttery sweet. With age, the flavors intensify and the texture becomes firmer and drier. Made in Quebec, this Cheddar does not contain food coloring, and thus has a lovely off-white color. Enjoy the full-flavored, intense, tanginess of this excellent Canadian Cheddar.
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Gruyere, Cave-Aged (Switzerland) 8 ounce piece
By: Le Gruyere Switzerland
Our price:
- Swiss Gruyere
- Cave-Aged
- Essential Fondue Ingredient
- Perfect melting cheese, Pairs well with red wines
- Imported from Switzerland
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Product Description
Switzerland Cave-Aged Gruyere One of the most essential ingredients to fondue is Swiss Gruyere. It is everything Emmentaler wishes it were. The Swiss-style Gruyere tends to be sweeter than the French version produced in the Jura mountains and have 2x the flavor of Emmentaler. Choose Gruyere for gratins, soups, grilled cheese sandwiches and of course fondue. Can also be paired with red Burgundies, Rhone Reds, and Alsatian Reds. Perishable Product Expedited Shipping Suggested.
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Magnasco Flavored Edam Cheese - Caprese (1 Pound) by igourmet.com
By: igourmet
Our price:
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Product Description
At the beginning of the nineteenth century, three brothers, Luis, Fortunato and Jose Magnasco emigrated from Santa Margherita, Italy, searching for new horizons. Their destiny was going to be in South America, specifically Argentina. Soon after arriving, they got involved with the local dairy industrys retail and production of cheese and butter. By 1855 they began their own commercial activities under the name of Magnasco Hnos. Today, the family tradition continues with the 3rd. and 4th. generations running Magnasco Hnos. Magnasco´s cows are fed all year round on a natural enviroment. The Argentine Pampas allow their cattle to feed from green pastures even in winter. They graze freely upon the land, as a result these natural and non-stress conditions enable them to obtain a high quality milk.Their flavored Edams are aged for two months, hard enough to grate, and make wonderful toppings for any rice, vegetable or pasta dish. We offer three flavors: Fine herbs, 3 peppers, and Caprese. Varieties sold separately.
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Emmentaler by Emmi (1 Pound) by igourmet.com
By: igourmet
Our price:
- imported from Switzerland
- cow's milk
- aged minimum 4 months
- mild, nutty tasting with cherry sized holes
- perfect for desserts, cheese tray, fondue
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Product Description
Soft green hills, romantic villages, farmhouses that hide beneath gigantic roofs, and richly decorated homesteads mark the charming character of the region from which this magnificent cheese originates. Emmenthaler is known for its grand size and its handmade quality. For more than one-and-a-half centuries to date, Emmenthaler has been made in village cheese dairies. The Emmenthaler cheese-making process is an old tradition using pure cows milk and a maturation period of at least four months. This process allows the rind to develop in an entirely natural manner, enclosing an ivory-coloured, mild, slightly nutty tasting cheese with cherry sized holes. Emmenthaler from Switzerland is a delicacy on every cheese platter, a popular dessert cheese, and is a perfect melting cheese for warm dishes. Made from raw cow's milk, aged over 60 days.
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(1 Customer Reviews)
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Extra TRIPLE Aged Gouda (1 Pound) by igourmet.com
By: igourmet
Our price:
- imported from Holland
- cow's milk
- aged 5 years
- intense, butterscotch, nutty flavor
- hard and grateable,yet creamy on the palate
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Product Description
Finally. After scouring the Netherlands for a premium producer with the foresight to seriously age his gouda, we have got our man. Whilst our other 2 aged goudas are incredible products, this one simply has to be tasted to be believed. Aged for a full 5 years, this gouda is both intense and complex. Like a fine wine, maturity has been generous to this gouda, lending it nuances other cheeses only dream of. A beguiling array of flavors tease the taste buds and leave you wanting more of this very special item.
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(10 Customer Reviews)
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Ekte Gjetost (17 Ounce) by igourmet.com
By: igourmet
Our price:
- Sweet and caramel-like
- Packed with energy
- Served for breakfast or midday snack
- Made from pasteurized goat's milk
- Imported from Norway
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Product Description
Ekte Gjestost is a sweet, brown, firm cheese, made solely from pure goat's milk which is boiled under pressure until carmelization occurs. Stronger than regular Gjetost, it is widely popular among Scandinavians, and children in the United States enjoy its sweet flavor and fudge-like texture. Traditionally, this cheese is cut into very thin slices and eaten at breakfast with toast or crispbread. Made from pasteurized goat's milk.
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Asiago Pressato (8 ounces) by igourmet.com
By: igourmet
Our price:
- Fresh, soft and creamy
- Excellent in sandwiches or melted
- Pairs well with Pinot Grigio
- Made from pasteurized milk
- Imported from Italy
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Product Description
Produced in the Po Valley near Treviso, Asiago Pressato is a milder, sweeter Asiago with a springy, pale interior. It is classified as an Italian DOC (Denominiazione di Origine Controllata) cheese, meaning that it is protected by governmental standards regarding where the cheese is produced and the techniques used. Made from pasteurized whole milk and aged only for 20 to 40 days, this young cheese has a full, creamy flavor. We suggest enjoying Pressato with crusty Italian bread and a glass of Pinot Grigio!
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(1 Customer Reviews)
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Ricotta Salata (1 Pound) by igourmet.com
By: igourmet
Our price:
- Hard enough to grate
- A versatile cheese that is called for in numerous recipes
- Enjoy in salads or drizzled with olive oil
- Made from pasteurized sheep's milk
- Imported from Sicily, Italy
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Product Description
A variation of Ricotta, this pure white, firm, rindless cheese originated in the hot, dry island climate of Sicily. It is made from lightly salted sheeps milk curd that is pressed and dried, then aged for a minimum of three months. Ricotta Salata has a supple, mild taste. Its not at all sheepy or salty, but rather has a nutty, sweet milky flavor. Extremely versatile, Ricotta Salata can be used in salads, pasta dishes and is ideal for grating. Made from pasteurized ewe's milk.
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Magnasco Edam (1 Pound) by igourmet.com
By: igourmet
Our price:
- A grating cheese with a distinctive taste
- Grate over pasta, rice, soup or steamed vegetables
- Shave thinly over salads or enchiladas
- Made from pasteurized milk
- Imported from Argentina
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Product Description
A tradition of excellence which dates back to the European immigrants has developed into a burgeoning cheese industry for Argentina. Finally earning the international recognition they deserve, these cheeses are more than the mere replicas that their names suggest. Magnasco Edam balls are especially popular in the USA among our Puerto Rican population. This Edam is an obvious copy of the Dutch original - complete with red wax and cellophane overwrap. It is a touch sharper and a lot harder than the cheese that inspired it. Made from pasteurized whole cow's milk, Magnasco Edam is hard enough to grate and makes a wonderful topping for any rice, vegetarian or pasta dish.
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Edam - 2 lb (2 Pound) by igourmet.com
By: igourmet
Our price:
- imported from Holland
- partially skimmed cow's milk
- Holland's most exported cheese
- red waxed ball with pale yellow interior
- aged 30 days
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Product Description
A cheese that defines Dutch culture, Edam is a mellow, savory, slightly salty cheese that has a pale yellow interior with a red or yellow paraffin coating (the yellow is more common in Holland, the red is intended for export). It is made from part-skimmed milk (30 to 40 percent milk fat) and comes in spheres with flattened ends. Edam, named for a Dutch town, is second only to Gouda as Holland's most exported cheese. It is a great all-purpose cheese, especially good when served with dark beer. Our red waxed two pound Edam is over-wrapped in gorgeous red cellophane, making it the perfect cheese gift. Made from pasteurized cow's milk. Aged for 30 days.
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(2 Customer Reviews)
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Raw Milk Cheese Assortment (1.5 Pound) by igourmet.com
By: igourmet
Our price:
- Assortment of three cheeses made from unpasteurized milk
- Abondance (France), Asiago d'Allevo (Italy) and Sao Jorge (Portugal)
- Each cheese is an 8 ounce package
- great for cooking or as table cheeses
- Please note that any item temporarily out of stock will be substituted with a similar item of equal value
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Product Description
We simply love this unique assortment of 3 half-pound cuts of an international selection of cheeses made from unpasteurized milks... Abondance: From high up in the French Alps, this fruity, aromatic, flavorful classic combines the best of Gruyere and Swiss and brings its own uniqueness to the mix as well. Asiago d'Allevo: Fast becoming a household name, true Asiago d'Allevo comes from the Dolomite Mountains in Northeastern Italy. Wonderfully nutty and clean tasting, Asiago is loved by all. Sao Jorge: A truly rare cheese from the volcanic island of Sao Jorge in Portugal's Azores archipelago, it is one of the few cow's milk cheeses to come out of Portugal. Somewhat cheddar-like in flavor, this undiscovered gem is a must for serious cheese connoisseurs.This assortment ships with one half-pound of each selection.
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(3 Customer Reviews)
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Grana Padano - Stravecchio Oro del Tempo (1 Pound) by igourmet.com
By: igourmet
Our price:
- A world-class hard cheese
- Quite versatile, serve it grated or chunked
- Hints of pineapple and strawberry
- Made from unpasteurized milk
- Imported from Italy
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Product Description
Stravecchio Oro del Tempo is a superior, 22-month aged Grana Padano produced by Agriform near Venice. This masterpiece compares beautifully with its better-known cousin Parmigiano Reggiano. The flavor of Stravecchio is intense and complex, with fruity overtones that evoke pineapple or strawberry, depending on the season. Like all precious things, every Stravecchio cheese is one of a kind, and each wheel is branded with a unique serial number. Agriform tests the quality of each wheel of Stravecchio every week until the twentieth month of aging. The end result of this rigorous testing process is that only the cheeses that deserve to become prime Grana Padano Stravecchio are stamped with the certificate of origin and guarantee. Made from raw cows milk
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Argentine Sardo (8 ounces) by igourmet.com
By: igourmet
Our price:
- A grating cheese with a distinctive taste
- Grate over pasta, rice, soup or steamed vegetables
- Shave thinly over salads or enchiladas
- Made from pasteurized milk
- Imported from Argentina
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Product Description
While this cow's milk cheese from Argentina cheese borrows its name from a Sardinian sheep's milk cheese, it has truly made a name for itself. Argentine Sardo is a hard, sharp, salty grating cheese that enhances any pasta dish, adds flavor to a hearty soup or livens up your favorite medley of steamed vegetables.
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Västerbotten (8 ounces) by igourmet.com
By: igourmet
Our price:
- imported from Sweden
- cow's milk
- aged over 11 months
- rich, full bodied and tangy
- try served with ginger snaps and hot glog
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Product Description
Västerbotten is the traditional Swedish celebration cheese. To many Swedes, it is considered the "emperor of cheeses," either because of its heft (it is made in 40 pound wheels) or its full flavor. Produced in Northern Sweden, Vasterbotten is aged for over 11 months and thus is dry, reminiscent of a young Parmigiano Reggiano or an aged Cheddar. Its flavor is rich and full-bodied with a tangy, bittersweet bite. Serve it in the Swedish tradition with some ginger snaps and a cup of hot glogg.
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(5 Customer Reviews)
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Gruyere (8 ounce) by igourmet.com
By: igourmet
Our price:
- imported from Switzerland
- cow's milk
- individually wrapped portions
- made from Gruyere and Emmental
- easy to snack on anywhere
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Product Description
This extra special delicacy from the Gruyere district of Switzerland is well known as the basic ingredient in fondue. But with its delightfully nutty, spicy, full flavor, it is delicious as a table cheese as well. Upon eating Gruyere, one immediately recognizes the taste of whole milk that is used exclusively in making this grand cheese. We say it is grand because a whole wheel of Gruyere weighs about 80 pounds. In fact, it takes over 100 gallons of milk to make a single wheel of Gruyere! Enjoy this traditional favorite julienned into a chef's salad, melted on a hot open-faced sandwich, or, of course, in a classic cheese fondue. Won the Silver Medal in the World Cheese Awards. - Made from unpasteurized cow's milk.
- Photo depicts whole 70 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.
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