Choosing from over 850 of our cheeses can be a daunting task, even for the most accomplished cheese connoisseur. While we all have our traditional favorites, there is something special about discovering a great new cheese. And, the best way to experience a new cheese is to try it. For those of you looking to expand your cheese repertoire, we have crafted a four cheese sampler from four continents of some little-known gems to serve at your next get-together. This assortment includes:

• Volendam (Europe): If you are a gouda lover, then Volendam is a must have! Inspired by the scenic Dutch fishing village of the same name, Volendam has a butterfat content of 55%, making it especially smooth and creamy. (8 oz.)
• Hard Grana Provolone (South America): Originally from Lombardia, Italy, this cow's milk cheese was brought by Italian immigrants to Argentina. The cheese is recognized by its particular pear shape. During the aging stage, the cheese is hung (wrap and secure with a rope). This hard Provolone cheese develops a sharp, piquant flavor with age. (8 oz)
• Great Ocean Road Cheddar (Australia): This sharp white cheddar hails from Australia, where it joins Stokes Point and Mainland Cheddar as a new favorite from down under. A buttery flavor separates this cheese from it's English inspiration. (8 oz.)
• Atalanta Blue (North America): Atalanta is the Greek goddess of hunt, travel, and adventure. The name Atalanta is thus appropriate for this new blue cheese from Wisconsin. It's a bold , crumbly cow's milk cheese that took several years to perfect. Enjoy it crumbled over salads, stirred into sauces, or on crackers. (8 oz.)Please note that any item temporarily out of stock will be substituted with a similar item of equal or greater value.
  

Originating in historical Limburg, which is now divided between modern-day Netherlands, Belgium, and Germany, this cheese is often associated with its pungent aroma. It has a creamy textured body and strong slightly bitter flavor. It is often served on rye bread with onions. This cheese is sold in 6 ounce bricks.

Soft texture, powerful slightly salty taste with a powerful aroma

Soft texture, powerful slightly salty taste with a powerful aroma

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...

Royal Blue Stilton: This special Stilton, still produced in Leicestershire, is full, rich and creamy. Its shocking blue veins radiate outward from a natural, crinkly brown crust, revealing layers and folds of honeyed, cheddary flavor. (8 oz.)

Paladin Blue: This specialty from German Cheesemaker Paladin has an extremely mild and creamy flavor. Paladin does crumble, but has enough moisture to slice as well. Take it along with you on a picnic, or add it to your favorite green salad. (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.

About 100 years ago, a farmer's wife who lived in North Zealand (one of Denmark's most romantic islands -- a trysting place for lovers) became interested in the art of cheesemaking. She traveled through Europe to learn the secrets of this craft. Upon her return, she began to experiment with her newly acquired techniques. She named her finest creation after her farm, "Havarthi". Today's Cream Havarti is a direct descendant. It has an ivory interior patterned with a myriad of tiny holes and is mild, creamy and mellow. We are featuring five of our favorite varieties: garlic and herb, dill, jalapeno, caraway and chive. Varieties sold separately.

• Made from pasteurized 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.

When you think of the finest red wines in the world, you often are thinking of wines made with Cabernet Sauvignon. This grand grape is the basis for most of California's superb red wines as well as the predominant grape used for blending in France's famed Bourdeaux's. Flavor characteristics often include deep cherry, currant, mint and tobacco.

• Aged Mimolette: This very special semi-soft cheese comes from the Asiago region of the Italian Alps. A cheese that is easy to fall in love with, Trugole's fruity character is the result of rich milk from Alpine cows that graze on wild foliage and grasses in mountain meadows. The uniqueness of Trugole impressed us in both its flavor and texture when paired with Cabernet. (8 oz.)
• San Joaquin Gold: This is a new artisan cheese made by Fiscalini Farms of Modesto, California. It is semi-hard with a natural rind and a sweet, salty, buttery taste. Made from unpasteurized milk from Fiscalini's own herd of 1400 Holstein cows, it is a wonderful cheese for snacking, but can also be used as a topping for soups or salads. (8 oz.)
• Smokey Blue: Rogue Creamery's "Oregon Blue" is the first blue cheese recipe made on the west coast and they thought it only fitting that this classic recipe become the first blue cheese ever smoked. The result is magic when paired with Cabernet! "Oregon Blue" is a classic Roquefort style blue cheese made with unpasteurized cow's milk that is cold smoked 16 hours with Oregon Hazelnut shells. (8 oz.)

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

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

Murcia, a Spanish Queso de Cabra, is produced in the Murcia region. Murcia's rich variety of grasses, shrubs, and abundant wild herbs give this cheese a taste and aroma that could only come from the Spanish heartland. One could never imagine the harsh climate of the Spanish interior could produce much at all, let alone such an extraordinary cheese. Its distinctive lemony-peppery flavor and supple satiny body have earned Murcia a place among Spain's elite cheeses.

• Made from pasteurized goat's milk.
• 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.

After presenting at food shows across the country, we found a handful of crowd favorites that never cease to elicit a wow response from the guys. These cheeses are big and bold, perfect for snacking on whenever hunger calls. If you want to treat your favorite man to a sample of gourmet food (and what better gift for a guy?), these four cheeses are sure to satisfy! This assortment includes:

• Red Leaf Cheddar: The result of 150 years of cheddar-making experience, aged over 12 months, this Canadian cheddar is soft on the palate, yet bursts with a tangy finish. (8 oz.)
• Whiskey Blue:Whiskey Blue is aged with bourbon whiskey, which adds a smoky flavor. A spectacular unpasteurized Wisconsin Blue makes up the base of this cheese, which is then repeated washed down with sweet, smooth bourbon. (8 oz.)
• Rauchkase: This German specialty was originally produced by Trappist Monks in the abbey of Rotthalmunster. A creamy cow's milk cheese is smoked over select beechwood embers, a process that lends the cheese its unique flavor. Smoked gouda fans will have trouble going back after tasting Rauchkase! (8 oz.)
• Beemster Classic Extra Aged Gouda: Ripened for a full 18 months to develop a nutty, caramel-like flavor, this is the Gouda the Dutch keep for themselves! This pasteurized cow's milk Gouda is always a crowd pleaser. (8 oz.)

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

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

The flavor of this popular, factory-made cheese is the product of a marriage between Camembert and Gorgonzola, hence, the name. It has a white, Brie-like, white, bloomy rind surrounding a rich, buttery triple crème (70% butterfat) interior with blue veining. Recommended wines are light- to medium-bodied Burgundies and Bordeaux.

The Brie is a soft cheese with an unwashed rind. After an affinage of eight weeks, it has a fine rind dotted with orange spots and a smooth, pleasantly fragrant consistency. With its creamy texture and distinctive flavor, it is the most prized and celebrated of all French cheeses. Pairs well with a red Bordeaux.

Often referred to as a sweet take on Swiss Emmental, this nutty, mild cheese gets its characteristic appearance of large "eyes" (holes) and a domed top from a special beneficial bacteria which emits carbon dioxide during the maturation process. Marketed under numerous brand names such as Leerdam and Mondrian, Maasdam is a perfect complement for salads and sandwiches and is ideal for melting.

• Made from pasteurized cow's milk.
• Photo depicts whole 28 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.

Just thinking about this assortment of four half-pound cuts of wonderful Dutch cheeses makes our mouths water. The Dutch are world famous for their cheesemaking prowess and these selections will show you why.

• Extra Aged Gouda: Ripened for a full 18 months to develop a nutty, caramel-like flavor, this is the Gouda the Dutch keep for themselves! Beemster is always a crowd pleaser.
• Leyden: Dotted with cumin seeds, this pasteurized cow's milk cheese has a warm, beefy flavor. A wonderfully firm texture makes this cheese perfect for slicing.
• Dorothea: A real specialty and an igourmet.com exclusive, this wonderful goat's milk cheese flavored with potato skins and basil oil will send your taste buds into fits of pleasure! Even people who claim to dislike goat cheeses love this goat gouda.
• Maasdam: Originally created in Norway, then perfected in Holland, "Maasdam" is Dutch for "baby Swiss." This young cow's milk cheese offers a sweet, nutty flavor with a wonderfully tangy aftertaste.

This assortment ships with one half-pound of each cheese selection.

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.

A Wisconsin form of a danish cheese. Horseradish and chives added to give it that extra bite.

On a recent trip to Spain, we happened upon a small cheese fair in Trujillo. We tasted several fine cheeses, but the discovery of the day was this family-made Manchego cheese from La Mancha.This pasteurized young sheep's milk cheese is creamy and mild. Because it is an artisan product there is no waxy texture like industrial cheeses, just a rich silkiness. The Queso Manchego D.O. seal of authenticity assure you that the cheese is 100% ewe's milk from sheep that graze on La Mancha in central Spain. Traditionally slices or wedges of this celebrated cheese are served as tapas or snacks with olives, accompanied by manzanilla, fino sherry or beer. Sometimes manchego is served as a light dessert accompanied by membrillo, fig wheels, fresh fruit and honey.

Until the 19th Century this perennial favorite was known as Valais. Taking its modern name from the French verb racler (to scrape), Raclette is now one of the most popular mountain cheeses worldwide. Made from whole, unpasteurized cow's milk, this raclette is typically aged three to four months. Smoother than gruyere, Raclette has a creamy and supple texture with fruity undertones that intensify when melted. A little firmer than its French counterpart, our Swiss Raclette is great served with Bunderfleisch or cured ham. Traditionally served with kirsch or beer.

• Made from unpasteurized cow's milk.
• Photo depicts half of a 10 lb. wheel.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

Feta is a fresh cheese whose curd is preserved in a salt brine, which gives it a characteristic flavor and a specific texture. Originally created in Romania, Feta is now best known as a Greek cheese. However, this staple is made all around the circumference of the Mediterranean, including in southern France. Valbreso Feta is made from sheep's milk that is left over from the production of Roquefort, the famous French blue cheese. While typically eaten as a table cheese around the Mediterranean, in the USA it is most often added to mixed salads, and best appreciated in the summer.

• Made from pasteurized sheep's milk
• Whole form of cheese is 18 lbs.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

Brown butter and caramel aromas rise from this cheese hinting at the sweet and flavorful flesh which is creamy with both sweet and salty flavors. Both nutty, and fruit influenced, Ptit Basque has a delightfully soft texture. Sheep's milk.

An 1# wedge, of a all natural sweet-curd cheese which has a nut-like flavor, with an open body and is semi-soft to hard in texture. We add no coloring, artificial flavors or preservatives (our milk contains no growth hormones). May be used in cheese trays, hot and cold salads and casseroles, sandwiches and as a dessert cheese that complements fruit as well as your favorite wine. This cheese is aged from 2-4 months old. This cheese has been aged for 1 Year.

Unlike our other Pecorino's, this one is not aged. Pecorino Toscano is a young 100% sheep's milk cheese, only about 40 days old when it arrives on our shores. Because it is a young cheese, it is somewhat discreet; almost shy. As the cheese first hits your tongue, you detect a hint of Tuscan herbs, grass and wildflowers. The aftertaste it leaves on your palate is a wonderfully complex flavor that is hard to describe, but easy to enjoy. Authentic Pecorino Toscano is name-controlled by the Italian Government, meaning that in order for a cheese to bear the name, it must be made to exact specifications and only in defined locales. This one is truly a special item.

• Made from pasteurized sheep's milk.
• Photo depicts whole 4.5 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.

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.

For centuries, Clotted Cream has been an essential element in a great British tradition -- High Tea. Spoon it over fresh scones or tea cakes already spread with strawberry jam, accompanied by a pot of piping hot tea. With a butterfat content of 55%, Clotted Cream has a supple, buttery flavor that is not overpowered by the flavor of the jam. Made in a traditional manner, Clotted Cream from Devonshire is a natural and delicious source of Riboflavin, Folic Acid, Vitamins A, B12 and D, Calcium, Magnesium, Phosphorus and Zinc. Available for the first time in the United States, we know you will you enjoy our Clotted Cream.Must be consumed within 5 days after opening

Shropshire Blue cheese is a cow's milk cheese originating in Scotland, and has nothing to do with the county of Shropshire. Somewhat similar way to Stilton, it is a soft cheese with a sharp, strong flavour and a slightly tangy aroma. It is slightly sour but sharper than Stilton and generally creamier. Shropshire Blue cheese is a cow's milk cheese originating in Scotland, and has nothing to do with the county of Shropshire.Somewhat similar way to Stilton.

Royal Morbier Jura Valley. Raw milk cheese. Black streak running horizontally through middle of cheese distinguishes morning and afternoon milking.

Tilsit is a surface ripened cheese first made by Dutch settlers in East Prussia, near the town of Tilsit, in the mid-19th Century. They were trying to recreate their beloved Gouda, but the cheese became infected with moulds, yeasts, and bacteria in a damp cellar and so, Tilsit was born. Also known as Tilsit Havarti, this cheese has a fuller and more intense flavor than Havarti, but is milder than German Tilsit. Made of partially skimmed milk with a brownish-orange washed rind, Danish Tilsit is more yellow in color than Havarti but has a similar springy, elastic, semi-firm texture, ideal for slicing. Danish Tilsit also has a piquant flavor, making it a great table cheese to enjoy with a Danish beer. Try this versatile cheese cubed in salads, melted in sauces, on potatoes, flans, or on burgers.

• Made from pasteurized cow's milk.
• 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 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.

Lubelski is a town in the Lublin region of Eastern Poland. This region is mainly agricultural and lies between the Vestula and Bug rivers. The soil is rich and sandy because the region had been an inland sea 200 million years ago. Mild and somewhat dry, Lubelski is an excellent basic for your kitchen. It melts easily and has a flavor and texture similar to Mozzarella. Eat as a table cheese with beer,or use for melting, cubing in a salad, or for Poland's famous cheesecake, Sernik, served at Easter time. Lubelski also makes an excellent pizza topping.

• 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.

An 8 oz. wedge, of a all natural sweet-curd cheese which has a nut-like flavor, with an open body and is semi-soft to hard in texture. This is our Dutch Gouda with our Caraway seasoning. We add no coloring, artificial flavors or preservatives (our milk contains no growth hormones). May be used in cheese trays, hot and cold salads and casseroles, sandwiches and as a dessert cheese that complements fruit as well as your favorite wine. This cheese is aged from 2-4 months old.

Zamorano is a traditional farm-house sheep's milk cheese, noticeably nuttier and richer than its Spanish cousin, Manchego. Many cheese lovers prefer it to the Manchego cheese. It is an unsung hero in our family. The nomadic shepherds of Castilla-Leon have been hand-crafting Zamorano cheese for centuries. It is aged for six months in a cold and humid environment where the curing cheeses are turned often and rubbed with olive oil. It bears the quality D. O. designation. Zamorano cheese is made exclusively from milk taken from the Churra ewes, which yield the creamiest milk of any breed of sheep. This is what gives Zamorano a wonderful, smooth texture that is far less grainy than Manchego, its more popular cousin from La Mancha. Zamorano tastes so good on its own that we enjoy it with crackers, olives and a good bottle of red crianza wine from Ribera del Duero. Zamorano cheese is a good companion to grilled or roasted meats, hamburgers and robust salads. It makes the worlds greatest macaroni and cheese, and perks up omelets.