Along with their conquering armies, the Romans brought their cheese making 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:

• Denhay Mature English Cheddar: Denhay Cheddar is carefully matured and monitored until it is 11 months old when it is sold as premium West Country Farmhouse Cheddar. (8 oz.)
• Grafton Classic Reserve Cheddar: Grafton Classic Cheddar is an outstanding mature cheddar cheese selected for its pronounced flavor and smooth finish. This two year aged cheese is excellent when accompanied with dried fruits and nuts, crusty breads, and big wines. (8 oz.)
• Great Ocean Road Cheddar: This sharp white cheddar hails from Australia, where it is made from pure milk taken from cows that graze on lush pastures swept by winds from the Southern Ocean. (8 oz.)
• Red Leaf 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. (8 oz.)

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

The Italians are horrified by our usage of this, the world's most famous hard cheese. Here in the States, it is thought of 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; the artisan's ancient skills and then nature's own good time (aged from 18 to 20 months). What you see today is just what the knights, serfs, saints and kings of old ate!

America's Test Kitchen and Cook's Illustrated have both voted igourmet.com's Parmigiano Reggiano #1 in their quest to find the best Parmesan in America today. "We preferred the igourmet regular and Vacche Rosse Parmigiano-Reggiano by a landslide, ranking them significantly higher than the other cheeses for complexity of flavor and appealing texture. And when we tasted the regular Parmigiano from igourmet against our supermarket cheeses, it was an easy winner."

• Made from unpasteurized cow's milk.
• Photo depicts whole 80 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.

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 unpasteurized cow's milk.
• Wheel is 80 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.

Tiger combines the taste of carefully ripened Swiss Gruyere with the velvety consistency and nutty flavor of Swiss Emmenthaler to create this quality processed cheese. Packed in brightly colored rounds, you'll find six easy-to-open foil-wrapped wedges. Tiger Portions are the perfect food for snacking or entertaining. Kids love them and they are great to take along while traveling.

• Sold as a six-pack.
• Each pack is 4 oz.

Mimolette Aged 6-9 Months is a hard cheese with a natural rind that becomes hard, dry, yellow/orange to greyish and pockmarked over time. It is buttery, nutty and salty with a slight caramelized after taste.

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.

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.

Ekte Gjetost is a sweet, brown, firm cheese, made solely from pure goat's milk which is boiled under pressure until caramelization occurs. Stronger than regular Gjetost, it is widely popular among Scandinavians. Children especially 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.
• Photo depicts whole 17.5 ounce form of cheese.

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.

• Photo depicts whole 4 oz. form of cheese.

Gjetost, a uniquely Norwegian cheese, has a slightly sour flavor that tastes like sweet caramel with a smooth texture. This cheese can be enjoyed sliced wafer thin with coffee for breakfast and is ideal for a sweet fondue.

Our Vintage Canadian Cheddar has been aged over four years! Cheddar is a firmly pressed cheese with a hard, homogenous texture. The cheese begins life with a flexible texture and slightly acidic, buttery sweet taste. The fat, protein, minerals and ashes gradually break down during the fermentation and aging process, which intensifies the flavors and firms and dries the texture. Made in Quebec, this cheddar does not contain food coloring. Instead, it showcases a lovely, off-white color. Enjoy the full-flavored, intense, tanginess of this excellent four year Canadian Cheddar.

• Made from pasteurized cow's milk.
• Photo depicts whole 5 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 6-month-old Tuscan Pecorino serves well as a table cheese and a grating cheese. With a red wax seal and cocoa-colored rind, its hard, glossy crust is created by a continual greasing of olive oil. Its firm, ivory paste is sweet and milky, indicative of the great Tuscan pecorinos. Enjoy with beautiful Chiantis, Brunello di Montalcinos and Vino Nobile di Montepulcianos

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 had strong cultural ties to Holland and dearly loved the banished Dutch specialties. Their alternatives were to either smuggle in contraband cheeses or produce their own.

Thus, Mimolette was born. Aged Mimolette is a hard cheese that has the same texture and spherical shape as Dutch Edam, but with a natural rind. It is produced in nine pound spheres containing a bright orange interior. Because of its hue, it is sometimes called "Halloween Cheese." It tastes gloriously sweet, yet uncommonly tame for a French cheese.

Aged Mimolette, popular throughout France, is a dense cheese, hard enough to be grated. Enjoy it chunked or served with a hearty bread and fruit.

• Made from unpasteurized cow's milk, aged for 12 months.
• Photo depicts whole 7 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.

We experienced a moment of culinary divinity when we first sampled this double-aged Gouda. Previously, we doubted that any cheese could be more flavorful than Beemster's 18-month Aged Gouda, but their X.O. indeed sets a new bar. With this 26-month gouda, we first noticed its delicate, brittle texture. After we tasted it, the flavor of butterscotch permeated the palate, followed by alternating waves of whiskey and pecan.

• Made from pasteurized cow's milk.
• Photo depicts whole 24 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.

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.

• Made from pasteurized sheep's milk.
• Whole form is 45 lbs.
• We cut and wrap this item by the pound.
• Please contact us if you would like to purchase the whole form.

This Norwegian cheese is made from a mixture of cow and goat's 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 and goat's milk.
• Photo depicts whole 5.5 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.

One of France's classics. Made in the Alps in gigantic 80-pound wheels. Very versatile.

Manchego Riserva -ÿRaw Milk has a meaty, nutty flavor, finished off with a hint of a peppery taste that results from its year long aging. The cheese is very fully flavored due to the fact that raw milk is used to make it.

Dating back to ancient Roman times, Pecorino Romano is one of the world's oldest recorded cheeses. Pecorino is an Italian word meaning from sheep's milk, and Romano indicates that this cheese is of Roman descent. All Pecorino Romano is made in either Lazio, Tuscany, or Sardinia during the months between November and June. These three regions have very similar pastures and breeds of sheep, ensuring consistent flavor and quality. Pecorino Romano is a name protected (DOC) cheese; its production overseen by the Consorzio per la Tulela del Formaggio Pecorino Romano. There are numerous Pecorinos made throughout Italy, but only one Pecorino Romano. Perhaps the most famous brand for Pecorino Romano in the U.S. is Locatelli. Aged for a minimum of nine months, this cheese is hard and dense; strong and sharp in flavor. It is pale yellow in color, with a black paper rind bearing the name Locatelli. Grate this cheese and serve it over pasta, soups, and salads. As a dessert, serve it chunked, drizzled with honey, and paired with ripe pears.

• Made from pasteurized sheep's milk.
• Photo depicts whole 15 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.

Finally, after scouring the Netherlands for a premium producer with the foresight to seriously age his gouda, we have found our man. Though our other two aged goudas are incredible products, this one simply has to be tasted to be believed. Aged for a full five 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.

• Made from pasteurized cow's milk.
• Photo depicts half of a 20 lb. wheel of cheese.
• We cut and wrap this item by the pound.
• Please contact us if you would like to purchase the whole form.

A delicacy originally from the Gruyere district of Switzerland, Gruyere is best known as a key fondue ingredient. This Austrian version offers all you'd expect in an Alpine Gruyere. It is delightfully nutty, spicy, full-flavored, and aromatic when melted. A whole wheel weighs approximately 80 pounds, and it takes over 700 pounds of milk to make a single wheel. We recommend this cheese be diced into salads, melted in a hot sandwich, or blended into a piping-hot pot of cheese fondue.

• Made from pasteurized cow's milk.
• Photo depicts whole 80 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.

Argentina is home to endless miles of grazing pastures, where pasture fed cows produce 5,100 million liters of milk per year.

During its 50 years of independence, Argentina became a new home to many Italian farmers, who migrated in order to earn extra money for their families during the off-season. Some chose to stay, but missed their precious Parmigiano Reggiano and began making it locally using traditional methods.

Reggianito means little Reggiano because the wheel has been reduced to 15 lbs. from the enormous 80 lb. drum the Italians produce. The Argentinian wheels are smaller because it was too difficult for oxen to move enormous wheels great distances. Reggianito is cured longer than any other South American hard cheese, resulting in a rich, bountiful flavor. This cheese is slightly saltier than its namesake, but the white crystals in the cheese are not salt grains; they are crystallized free amino acids, which give the cheese its lovely grainy texture. Reggianito is perfect for cooking or grating over pasta. If you like Parmigiano Reggiano, be sure to try the Argentinian version.

• Made from pasteurized cow's milk.
• Photo depicts whole 15 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.

* Whole number only

Comte WheelÿReserveÿ18 Month Aged: The taste of this cheese is variable depending on the age and the season of the milk. It is typically described as salty, and fruity with subtle hints of nutmeg. From Fromageries Marcel Petite, Fort Saint- Antoine.

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.
• Whole form is 10 lbs.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

Cheese from Argentina has been gaining attention as of late, due to Argentina's unique cultural upbringing. While the recipes used to form the cheese are descended from Western European settlers, the cheese itself shows off the beautiful and flavorful taste inherent in the milk from grass-fed cows. Following in this tradition is this parmesan imported from Argentina, which showcases the milk's unique terroir.

This hard table cheese has a salty, nutty, and slightly tangy flavor, due to its careful aging. Produced by the legendary cheese makers at Zerto, this cheese is enrobed in black wax once it has aged to its peak perfection. This seal keeps the cheese from continuing to age and lose moisture as it makes its way up the coast from South America. Somewhat crumbly, this cheese grates easily and is the perfect topping for pastas, soups, or hors d'oeuvres.

• Made from cow's milk.
• Photo depicts whole 15 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 Dutch Masterpiece is here at last! Made in Holland from local pasteurized cow's milk and imported Italian cultures, gold medal winner Old Amsterdam tastes like a young Parmigiano-Reggiano crossed with an Aged Dutch Gouda. It is well-known for its rich, nutty, robust flavor and firm texture; both the result of it being perfectly matured for over twelve months. Excellent in salads, shredded over soups or chili, and on sandwiches, hot or cold. Old Amsterdam is perfect with a glass of fine wine or port.

• Made from pasteurized cow's milk.
• Photo depicts whole 12 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.

Brinata, a true Tuscan pecorino treasure, is a treat of a lifetime. This 20-day-old, pure, fresh sheeps milk pillow is soft-ripened with a white, downy rind similar to a Brie, yet unlike any other sheeps milk cheese. Its heavenly texture of resilient sweet cream is unforgettable. Ideal for dessert, this cheese is best eaten on a cheese board or in mashed potatoes and risotto. Can be served with St. Emilion, good Chiantis and light ports.

Rambol is a creamy, textured cheese from Annecy, France. It begins life as Gruyere de Comté, which is de-rinded, cooked, then slowly smoked over hickory coals. The result is a rich, delicate smoky fondue-style cheese that is spreadable at room temperature. Enjoy it melted or served with crackers and raw vegetables.

• Made from pasteurized cow's milk.
• Photo depicts whole 2.4 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.