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(1 Customer Reviews)
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Brie Cheese - Soft Ripened Cheese - 2.2 Lb Wheel
By: Rouzaire
Our price:
- 35.3oz / 1kg
- Cow's milk cheese
- Pairs well with red Bordeaux
- Imported from France
- Requires Expedited Shipping
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Product Description
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.
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Queso Manchego Cheese 'El Trigal'
By: EL TRIGAL
Our price:
- Imported from Spain
- Fresh and mild, cured 30 - 90 days
- Traditionally served as tapas or as a snack with olives
- Also served as desert with membrillo, fresh fruit and honey
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Product Description
Our mild young Manchego has a very smooth flavor. Packaged in a handy 2 lb. wheel, this Manchego is small enough to handle and big enough to share. This quality cheese has Queso Manchego D.O. seal of authenticity, attesting to its high quality. Because this young cheese has been cured only 30 to 90 days, it is fresh and mild. Serve slices or wedges of this pleasant cheese as tapas or snacks with olives, accompanied by sherry, beer or sangría. It is also great served as a light dessert accompanied by traditional membrillo -- quince preserve -- fig wheels, fresh fruit or honey.
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Stella Fontinella -1lb. Wedge in Black wax
By: Stella
Our price:
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Product Description
Aged four to six months, it is a highly versatile and very popular cheese with a rich sharp flavor. Without a doubt, one of our favorite cheeses.
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(3 Customer Reviews)
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French Raclette (1 Pound) by igourmet.com
By: igourmet
Our price:
- An aromatic melting cheese from the Alps
- Melt over boiled potatoes and cured meats
- Enjoy while sipping a glass of Beaujolais
- Made from unpasteurized milk
- Imported from France
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Product Description
The worlds most famous melting cheese, Raclette is made in the Alps on both sides of the French-Swiss border. The French version is perhaps a bit softer than Swiss Raclette, but the two taste very similar. Raclette has a semi-soft interior dotted with small holes and a rosy inedible rind. Eaten as a table cheese, Raclette has a smooth, creamy taste that is neither too salty nor sharp. However, it does tend to have a strong, pungent aroma that is not for the timid. This cheese is traditionally melted (a half wheel is placed in a fireplace, then the melted top surface is continuously scraped off) and layered atop boiled potatoes, pickles, fresh vegetables and sliced meats. Check out our recipes and try it for yourself!
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(2 Customer Reviews)
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Cheese Curds & Batter - Wisconsin Cheeseman
By: The Wisconsin Cheeseman
Our price:
- Tender bite-size cheese chunks
- So deliciously fresh they ''squeak'' when you bite them
- Dusted with batter and deep-fried, they become irresistible
- Yellow and white, plus garlic dill curds with batter and instructions
- Since 1946, Our Promise - Your 100% Satisfaction
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Product Description
Considered a delicacy in these parts, now you can share the unique sensation of deep-fried cheese curds with family and friends. Easy-to-make kit arrives with three kinds of curds (yellow, white and garlic dill), a package of batter mix and instructions. Net wt. 1 lb. 12 oz.
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(1 Customer Reviews)
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Switzerland Raw-Milk Raclette (1 Pound) by igourmet.com
By: igourmet
Our price:
- imported from Switzerland
- unpasteurized cow's milk
- once known as Valais
- aged 3-4 months
- firmer than French Raclette
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Product Description
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 3-4 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.
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Bethmale (8 Ounce) by igourmet.com
By: igourmet
Our price:
- Firm textured goat cheese from the Pyrenees
- Serve with ham, olives and nuts before the meal
- Pairs well with Rioja or Beaujolais
- Made from unpasteurized goat's milk
- Imported from France
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Product Description
Bethmale is the most famous of the goat's milk cheeses from the Pyrenees. It is named after the village where it is made, located in the Couserans region of the Comte de Foix. Its flavor is tangy and somewhat spicy yet mild. Legend has it that Bethmale was a favorite of Louis VIs in the 12th Century. It is semi-hard, uncooked with a pressed curd and has few pea-sized holes. Its naturally forming rind is brushed and turned for 2 to 3 months to assist in its hardening. Serve this popular French cheese with ham, olives, almonds and rustic bread for the perfect picnic. Surprisingly, Bethmale is a great melting cheese too.
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(2 Customer Reviews)
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Smokey Blue by Rogue Creamery (8 Ounce) by igourmet.com
By: igourmet
Our price:
- first blue cheese recipe made on the west coast
- classic Roquefort style
- cold smoked for 16 hours with Oregon Hazelnut shells
- Best New Product in the World Award
- Made in Oregon
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Product Description
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! "Oregon Blue" is a classic Roquefort style blue cheese that is cold smoked 16 hours with Oregon Hazelnut shells. The smoking process releases a sweet creamy Smokey flavor that balances both the sharp blue flavor and sweet creamy flavor of the 100% natural full cream sustainable milk from Bonanza View Dairy. Made from Unpasteurized cow's milk. Oregons Rogue Creamery scored the coveted Best New Product in the World Award at the National Association for the Specialty Food Trade (NASFT) Food Show in New York (2005) for their Smoky Blue.
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Gouda Cheese - Caraway 8 Oz
By: Eichtens Hidden Acres
Our price:
- All Natural
- Cow's Milk
- No Coloring, artificial flavors or preservatives (our milk contains no growth hormones.)
- Handmade on our Farm
- Flavor - Caraway
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Product Description
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.
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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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Muenster Cheese 3 lb. - Wisconsin Cheeseman
By: The Wisconsin Cheeseman
Our price:
- Everyone loves mild natural Munester Cheese.
- Delightful on crackers or toasted cheese sandwiches.
- Excellent for cooking - one of the best melting cheeses.
- Since 1946, Our Promise - Your 100% Satisfaction
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Product Description
Everyone loves this mild natural cheese with the traditional red rind. Muenster is perfect for using in cooked dishes because it is one of the best melting cheeses available. Net wt. 3lb.
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(1 Customer Reviews)
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Crater Lake Blue (8 Ounce) by igourmet.com
By: igourmet
Our price:
- American Cheese Society's 2004 gold medal winner
- Made in the U.S.A.
- Robust and sweet with a rich buttery finish
- Made from unpasteurized cow's milk
- Suitable for vegetarians
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Product Description
From The Rogue Creamerys inauspicious beginnings in 1935 has come one of the finest artisan cheese operations in the world today. In 2002, Ig (Ignazio "Ig" Vella, affectionately known as the Godfather of artisan cheese) hand selected Cary Bryant and David Gremmels as the new owners of what is now known as The Rogue Creamery. Of utmost importance was to carry on the tradition of hand-milled cheese. Bryant and Gremmels hit the ground running. Within a year they were producing award-winning cheeses, one of which is the gorgeously named Crater Lake Blue. Crater Lake Blue, the American Cheese Society's 2004 gold medal winner, is a contemporary blue cheese. Robust and sweet with a rich buttery finish. It is best described as a blend of Roquefort and Danish blue cheese recipes. Versatile on a cheese plate or in a special recipe. Its complexity of flavor makes it one of the rare blues that can pair perfectly with both Ruby and Tawny ports. Simply an outstanding cheese, Crater Lake Blue is a terrific example of the craftmanship exhibited by today's American cheesemakers.
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(4 Customer Reviews)
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Humboldt Fog (14 Ounce) by igourmet.com
By: igourmet
Our price:
- An amazing goat cheese - creamy near the rind and crumbly in the center
- Great with toasted walnuts
- Makes a striking presentation on the cheese tray
- Enjoy with a glass of unoaked Chardonnay
- Made in California from goat's milk
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Product Description
As Americans have developed a deeper appreciation for great cheese, a change in American cheese making has occurred. Across the country, small-scale dairy farmers and cheese makers are making wonderful cheeses to rival those of Europe. One of these cheeses is Humboldt Fog. With a central layer and outer covering of ash, this goats milk tome ripens with a soft, white interior. When cut, it is reminiscent of the early morning fog. Humboldt Fog is made by Cypress Grove Chevre, which is owned and operated by mother and daughter team, Mary Keehn and Malorie McCurdy, in Humboldt County, California, among the towering redwood trees. These amazing women have an enviable passion for their work that has been rewarded by national award, reputation, and a steadily growing business. American farmstead cheeses often command a hefty price due to their limited production, but one bite will convince you that the luxury is worth the cost. This striking cheese comes in a 14-ounce mini-wheel with a charming paper wrapper. · Made from pasteurized Goats Milk
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Port Salut by SAFR (8 ounces) by igourmet.com
By: igourmet
Our price:
- A satiny smooth texture
- Perfect for sandwiches or cubed into salads
- Pair with any light-bodied red wine
- Made from pasteurized milk
- Imported from France
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Product Description
The origin of Port Salut is closely linked to the French Revolution of 1789. Fleeing from the persecutions of the "Terror", a congregation of Trappist Monks set themselves up abroad and, in order to survive, learned how to make cheese. When they returned to France in 1815 they built a new abbey and continued to make their cheese. Port Salut is a semi-soft natural cheese that is easily recognized by its orange rind. Unlike many other French cheeses, it is rather mild and sweet in flavor. Smooth and velvety with a lightly acidic taste, Port Salut has universal appeal. Made from pasteurized cow's milk.
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For The Ladies Cheese Assortment (2 Pound) by igourmet.com
By: igourmet
Our price:
- Most popular among women
- White Stilton with Mango and Ginger, Regina Blue, Malagon, and Marygold
- Each cheese is an 8 ounce package
- great for a party
- 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
After exhibiting at hundreds of wine and food festivals every year, we have acquired firsthand knowledge of the types of cheeses women enjoy. Whereas the majority of men seem to prize bold, assertive cheeses such as Cheddar and Gouda, it hasn't escaped our attention that the ladies prefer subtler, more delicate flavors. The four cheeses we have selected for our Ladies' Cheese Assortment are undoubtedly among the most popular we have served nationwide. Four countries are represented, as are three varieties of milk and a whole host of unique flavors. White Stilton with Mango and Ginger: Our favorite White Stilton variety, the mango and ginger flavors set this delightful cheese apart. Serve it chilled after the meal with a delicate dessert wine. Maytag Blue: This wonderful, tangy blue cheese hails from Newton, Iowa. Its wonderful flavor, moist yet crumbly texture, and lemony finish make Maytag one of the world's great blue cheeses. Malagon with Rosemary: A specialty from the La Mancha region of Spain, this Manchego-type cheese is covered in fragrant rosemary. The rosemary impregnates the cheese with an unmistakable herb flavor that perfectly complements the nutty sweetness of the Manchego. Marygold: Made from the milk from her herd of 500 goats in Eindhoven, Holland, Anna has added a unique ingredient marigold to this great cheese. Like Cornelia, Anna has achieved the perfect balance of flavors in her new concoction Marygold. The presence of marigold not only gives a slightly floral hint that compliments the flavor of the cheese, but also creates a distinctive presentation with the creamy white color of the cheese sprinkled with orange and yellow flecks of petals.Please note that any item temporarily out of stock will be substituted with a similar item of equal or greater value.
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Chimay Grand Cru (8 ounces) by igourmet.com
By: igourmet
Our price:
- Imported from Belgium
- pasteurized milk
- Abbey matured
- Pleasantly pungent
- Serve with Dark Beer
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Product Description
Covered with forests and pastures and crossed by numerous rivers, the countryside of Chimay has always been a livestock-rearing area. And dairy herds mean cheese! Since 1876, the Trappist monks of Scourmont have known the secrets of making this semi-hard cheese made from good milk from their farm and matured in the vaulted cellars of the abbey. Chimay Grand Cru is a semi-hard pressed cheese, the rind is natural, non-coloured, without preservatives and slightly flowery. After maturing for six weeks, its creaminess and fine taste of good, fresh, creamy milk give it all its flavour.
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Roucoulons
By: Le Village
Our price:
- 8.8oz / 250g
- Cow's milk cheese
- Freshly flown in every week
- Imported from France
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Product Description
Roucoulons is a camembert of unusual quality. It is made using pasteurized milk, following traditional methods resulting in a cheese that approaches the taste, texture and appearance of the great raw milk camembert of France. It has a smooth and creamy texture and a rich, creamy, earthy flavor taste. Pairs well with a red Burgundy.
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Beemster Gouda with Cumin (8 ounces) by igourmet.com
By: igourmet
Our price:
- Best milk comes from the Beemster Polder
- Uses classic Beemster recipe with the addition of cumin
- Beemster is more aged than the traditional Leyden
- Goes great with a glass of ale
- Cut and wrapped in a one pound piece
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Product Description
The Beemster Cheeses come from the quiet, canal-lined pastures of North Holland. This remarkable landscape, located 20ft below sea level, was reclaimed from the sea in the year 1612. In search of more pastures farmers moved north and found a lagoon stretching into the sea. Using dykes and 106 windmills this area, referred to as a Polder, was drained and soon became inhabited by farmers and their herds. When farmers began to till the soil, they discovered blue sea-clay, which had been at the bottom of the lagoon for millions of years. Pastures thrived in this newly-found soil and cows loved grazing on the lush grasses. It soon became known throughout The Netherlands that the best milk came from the Beemster Polder. To preserve their much sought-after milk, they formed a cheese cooperative in 1901. Today Beemster is crafted using the original techniques employed by the founders of the co-op. The Master Cheesemakers that create Beemster Cheeses all are local residents in the polder and have inherited generations of experience in crafting cheese. The Beemster recipe still remains a closely guarded secret that has been handed down since 1901. Their latest cheese uses their classic recipe with the addition of cumin. Spices such as cumin, caraway, and cloves are fixtures in Dutch cuisine, the most well-known cheese being Leyden (with cumin or caraway). Beemsters version is more aged than traditional Leyden, and with their spectacular milk as a base, the result is better than other commercial spiced cheeses from Holland. A glass of fine ale makes a fine complement to this savory gouda. Made from pasteurized cow's milk. Photo depicts 24 lb. wheel, we cut and wrap this cheese by the pound. This is the only cheese to receive the Appointment to the Royal Court of The Netherlands.
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(5 Customer Reviews)
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Roquefort (8 ounces) by igourmet.com
By: igourmet
Our price:
- The world's most famous blue cheese
- Sheep's milk blue aged in ancient caves
- Accept no substitute - this is the authentic French Roquefort
- Made from unpasteurized sheep's milk
- Imported from France
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Product Description
Roquefort is the ancient blue cheese from the Rouergue, a small region of southern France. It ranks with Stilton and Gorgonzola as the three musketeers of blue cheese, setting the gold standard for all other blues. Roquefort is made from raw sheep's milk, as opposed to the pasteurized cow's milk of its chief rivals. It is aged naturally in the caves of Cambalou for a minimum of three months, developing an intense flavor profile. The Roquefort Association, Inc. protects the quality of Roquefort and marks all genuine Roqueforts with a red sheep seal (it is made from the milk of Red Lacaune sheep). This world renowned cheese is soft, rindless, and a bit crumbly. Made from raw sheep's milk
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Authentic Barrel-Aged Feta (8 ounces) by igourmet.com
By: igourmet
Our price:
- Imported from Greece
- Incomparbly smooth
- Rich and complex
- Perfect blend of sheep and goat's milk
- Perfect in a Greek Salad
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Product Description
Barrel-aged feta is produced in December through April from a blend of all natural sheep and goat's milk taken from free-ranging herds. The curd is molded in large round molds, which are turned frequently by hand while they drain; as the whey drains the cheese maker adjusts the timing to get the desired texture. After dry salting to the proper degree, the wheels are placed in birch barrels for aging and preservation. By the end of the four month aging period, a wonderfully creamy, rich, complex flavor is fully developed. This is one special feta.
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Authentic Barrel-Aged Feta (8 ounces) by igourmet.com
By: igourmet
Our price:
- Imported from Greece
- Incomparbly smooth
- Rich and complex
- Perfect blend of sheep and goat's milk
- Perfect in a Greek Salad
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Product Description
Barrel-aged feta is produced in December through April from a blend of all natural sheep and goat's milk taken from free-ranging herds. The curd is molded in large round molds, which are turned frequently by hand while they drain; as the whey drains the cheese maker adjusts the timing to get the desired texture. After dry salting to the proper degree, the wheels are placed in birch barrels for aging and preservation. By the end of the four month aging period, a wonderfully creamy, rich, complex flavor is fully developed. This is one special feta.
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Crottin de Champcol (2 Ounce) by igourmet.com
By: igourmet
Our price:
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Product Description
If you love a rich and creamy French goat's milk cheese, this button-shaped goat cheese is truly special. From Sancerre in the Loire region, Crottin de Champcol, a pasteurized version of Crottin de Chavignol AOC, has a natural rind which ranges from pale ivory to light brown. These color gradations demonstrate how the cheese is delicious at every stage of its aging. After eight days of life it is ready to be eaten, having a gentle, aromatic, yeasty taste and a fine, moist texture. At this point Crottin weighs about 140g. After two weeks, the interior softens, the taste is nuttier and full bodied and is weighing in at 110g. After about 20 days, the cheese will change again into a fruitier, denser and creamier cheese. After five weeks, the cheese is dry and has really shrunk! The smell gets stronger and develops a meaty texture and a robust flavor. After four months, just grate off the rind that has formed. By this time the rind will be blue-gray and looks most like its literal translation, "horse droppings". By this time the cheese will have reduced to a mere 40g. Crottin de Champcol is rich and varied at every stage and it is a pleasure to enjoy the complexities of this cheese. Crottin is very popular grilled, making the base of a chevre salad. This is also a great table cheese. Use this cheese differently according to its age, from baking to salads, it will never quite be the same, but always scrumptious.
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Valdeon (8 ounces) by igourmet.com
By: igourmet
Our price:
- imported from Spain
- cow's milk
- Blue
- made in Castille Leon region
- bold and creamy
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Product Description
This Spanish blue cheese is often sold as Cabrales in the United States because its flavor is similar to that bold blue, but is slightly tamer. It, therefore, appeals to a wider range of palates. The cheese is made in the Castille-Leon region of the northwestern Spain and is wrapped in chestnut leaves before being sent to market. The cheese has a very intense blue flavor, but is not as yellowed or as biting as true Cabrales.
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(1 Customer Reviews)
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Mountain Gorgonzola (1 Pound) by igourmet.com
By: igourmet
Our price:
- This is the authentic Gorgonzola
- Often imitated, never duplicated
- Melt into sauces or cube into salads
- Made from pasteurized milk
- Imported from Italy
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Product Description
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. Intensely delicious, Mountain Gorgonzola is mild yet tangy, creamy and firm with a pale white interior laced with streaks of blue. Enjoy Mountain Gorgonzola as a table cheese or as an ingredient in your favorite salad. Or try it the Italian way - on a plate drizzled with honey. Made from pasteurized cow's milk.
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Marmottino Piccolo (10 Ounce) by igourmet.com
By: igourmet
Our price:
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Product Description
The mountainous area of Valle dAosta is situated between Piemonte, France, and Switzerland. The least populous area of Italy, Valle dAosta is fiercley independent in language, cuisine, in fact they speak the local Savoy dialect as well as French and Italian. It is in Valle Gran Paradiso that we found this lovely little wheel of cheese called Marmottino. Made from cows milk, this cheese has a tangy well rounded flavor with a gentle saltiness and springy texture. Its pure milky flavor is a testament to the freshness of the milk and the pristine alpine conditions that these lucky cows reside in. We are very pleased to offer this small artisan cheese to our igourmet customers. Pasteurized cow's milk.
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Cambozola (8 ounces) by igourmet.com
By: igourmet
Our price:
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Product Description
Cambozola, which is made by Kasseri Champignon in Bavaria, is a rich and creamy Camembert-type cheese with a bloomy white rind. Beneath its crust one finds streaks of tangy blue. Hence its name: the marriage of Camembert and Gorgonzola gives us 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. Made from pasteurized cow's milk. Photo depicts whole five 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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(2 Customer Reviews)
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Assortment of Romantic Cheeses (2 Pound) by igourmet.com
By: igourmet
Our price:
- A collection sensual cheeses
- Brillo di Treviso, Chocolate Capri, White Stilton with Apricot, Explorateur
- Gourmet cheeses from around the globe
- Wonderful for a romantic evening for 2
- 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
An assortment of the most sensual cheeses known to man. The perfect collection to kick off a romantic evening for two includes the following cheeses: Brillo Pecorino Di Vino: A sheep's milk variety bathed in Tuscan wine. Perfect before or after the meal. Cocoa Cardona: From Wisconsin, this 100% goat's milk cheese is coated with pure cocoa. The pairing is harmonious! White Stilton with Mango and Ginger: Our favorite White Stilton variety, the mango and ginger flavors set this delightful cheese apart. Serve it chilled after the meal with a delicate dessert wine. Explorateur: A cheese so rich and creamy, it begs to be served for dessert with a bubbly Champagne. Please note that any item temporarily out of stock will be substituted with a similar item of equal value. Gift Box not included.
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Tartufino Speziato (8 Ounce) by igourmet.com
By: igourmet
Our price:
- soft-textured cheese
- surface is coated with a treatment of extra virgin olive oil
- also coated with a blend of spices including cinnamon
- flavored with black truffles
- great for entertaining
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Product Description
From the artisan cheesemakers who created Brillo di Treviso and Sottocenere with Truffles comes Tartufino Speziato. It is a soft-textured cheese whose surface is coated with a treatment of extra virgin olive oil, natural black truffle flavoring and many spices, especially cinnamon and nutmeg. Its aromatic characteristics and delectable flavor make it an excellent cheese for entertaining.
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