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.)

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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%. (8 oz.)
• Hard Grana Provolone (South America): Originally from Lombardia, Italy, this 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. (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 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.
  

When the word cheese is mentioned, most of us immediately think of France. We can't help it; it's a knee-jerk reaction. As excellent as are the hundreds of cheeses that originate from all corners of the globe, France is always the first country the comes to mind when discussing cheesemaking.

Our French Cheese Assortment captures a good bit of French cheese culture with the four cheeses listed below.

• Chevre by Couturier: This classic French goat cheese is quite fresh and spreadable. Formed in the shape of a log, enjoy this cheese on salads, as a snack, or with fruit for dessert. (4 oz)
• Camembert: This famous soft-ripened cheese from Normandie has a creamy interior beneath a fluffy (and edible) white rind. (8.8 oz)
• Tomme Brebis by Agour: From the Pyrennes region of France, this Basque cheese has a delicate bouquet, fruity aroma and slightly sweet flavor. Also known as Ossau-Iraty, it is made from 100% sheep's milk. (8 oz)
• Gruyère de Comté: Created by local villagers in alpine dairies called "Fruiteries", its milk comes only from Montbeliarde and Tachete de L'est cows. Each 70+ pound wheel of Comté is aged for at least six months, resulting in a sweet and nutty masterpiece. (8 oz)

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In the proud tradition of St. Patrick's Day, we are thrilled to present four of our favorite Irish cheeses in this carefully selected assortment. For decades, Irish cheeses were a secret; enjoyed only by our friends "across the pond". Now, we are lucky enough to carry these four cheeses.

• Cashel Blue: This wonderful farmhouse blue cheese hails from Tipperary. Using only fresh cows milk from their fresian herd, Louis and Jane Grubb have produced this masterpiece. Ideal for melting or after dinner with some port. (8 oz.)
• Dubliner tastes of a mature Cheddar, with the sweet aftertaste of Reggiano. Created by the Irish company Kerrygold and named after Ireland's capital city, this cheese shares traits with several well-known cheeses, but the combination creates a flavor that is completely unique. (8 oz.)
• Cahill Farm Cheddar with Porter Ale is a visually intriguing cheese. Mixed with dark porter ale during the cheesemaking process, this cheese has a marbled effect with dark brown veins. Imported from Ireland, it has a surprising meaty flavor and is obviously a perfect match for ale. (8 oz.)
• Our Shamrock Cheddar is aged for over 12 months and has a creamy, taut texture and sweet, grassy flavor. The milk for this "bitey" cheddar is taken from cows grazing the green grass of southeast Ireland, an area traditionally known as "The Garden of Ireland". This environment produces rich, creamy milk that is perfect for cheese making.

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

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

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

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

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

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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.

To help you celebrate Oktoberfest, we offer this wonderful assortment of four of our favorite German cheeses.

• Allgau Emmental, commonly referred to as Bavarian Swiss, is arguably the most famous cheese made in Germany. Made from pure Bavarian milk, it is high in protein and has that familiar, yet special flavor.
• Rauchkase is a smoked cheese typical of Bavaria. This specialty was originally produced by Trappist Monks in the abbey of Rotthalmunster. It is smoked over select beechwood embers, a process that lends Rauchkase its unique flavor.
• King Ludwig Beer Cheese is a delicate yellow, semi-hard cheese with small holes ripened in fine King Ludwig dark beer to give it its hearty taste (8 oz.).
• Paladin Bavarian Blue is a tangy, crumbly blue cheese produced in the Bavarian Alpine countryside. Extremely versatile, you'll love it in salad; as part of a recipe; or on a cracker.

You will receive a half-pound cut of each of these cheeses, so grab a selection of your favorite German beers and celebrate this occasion and its time honored tradition.

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Enjoy the finest natural cheeses in 5 oz. bars, for holiday time, any time. Monterey Jack, Brick, Edam, Colby, Mellow American, and Aged Cheddar. Net wt. 1 lb. 14 oz.

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 specialty was originally produced by Trappist Monks in the abbey of Rotthalmunster. It is smoked over select beechwood embers, a process that lends the cheese its unique flavor. (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! It is always a crowd pleaser. (8 oz.)

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

England is a land well suited to dairy farming. Its territory is relatively flat, thus good for grazing, and it has plenty of rainfall. This country produces over 500 distinct types of cheese, including the four we are featuring in this English Cheese Assortment.

• Denhay Mature Cheddar - Arguably the world's most famous cheese name, Cheddar is an authentic English cheese that has been copied all over the world. If you have never tasted authentic English Farmhouse Cheddar, you are in for a wonderful surprise. (8 oz.)
• Royal Blue Stilton - How could such an assortment not include England's beloved blue cheese? Creamy, tangy and eminently satisfying, our Royal Blue Stilton is perfect as a snacking cheese or as an ingredient. (8 oz.)
• Sage Derby - Don't be afraid of the green! Pulverized sage leaves are mixed with water then added to the curd of Derby cheese to create this striking example of English cheesemaking ingenuity. Mild and herbaceous, Sage Derby is the ultimate party cheese. (8 oz.)
• Cotswold - Also known as "Pub Cheese," Cotswold is the name given to this hearty cheese that combines Double Gloucester with flavorful bits of chive and onion. A harmonious blend of mellow, crumbly cheese and powerful vegetables, Cotswold is a terrific complement to the softer, more mild flavors on your cheese board. (8 0z.)

Assortment includes four 1/2 pound cuts of cheese.

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People are drawn to the vibrant, tangy flavors found only in goat cheese. Great goat cheeses capture the essence of their native pastures and often exhibit fresh flavors such as of thyme, tarragon, rosemary, lemongrass and pine. Their ease of digestion, particularly for the lactose intolerant among us, is another reason for the popularity of goat cheese. For many however, goat cheese remains misunderstood. A persistent victim of "milk-prejudice," it is our goal to bring goat cheese to the masses.
Our Great Goat Cheese Assortment includes a selection of cheeses from four distinct countries:

• Ibores (Spain): This raw goat's milk cheese reflects its homeland with its full, simple flavor. It is hard and dense and becomes sharper with age. During its two-month aging period, the rustic cheese is rubbed with a mixture of olive oil and sweet paprika.
• Buche de Chevre (France): This wonderful goat's milk cheese from Poitou in the Loire Valley is aged for two months, during which time it develops a hard, edible crust complete with a bloomy white mold coating. It is sharp and tangy near the rind and gets progressively richer and creamier toward the center.
• Cornelia (Holland): Cornelia is made from a single herd of goats that graze on pastures of natural grasses and wild herbs. This old-world style of raising goats yields a remarkably flavorful milk that gives Cornelia an abundance of character.
• Goat Cheddar by Cypress Grove (USA): Sharp and smooth, this cheddar is aged a minimum of one year, giving it a complex, nutty flavor, with a subtle undertone of classic goat's milk flavor.

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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

Imported from Brittany, France, these caramels are seductive buttery treats made from whole milk, natural butter and authentic fleur de sel (special sea salt). Rich in minerals and low in sodium, they are a healthy indulgence that please both young and old. Each caramel is individually wrapped and hand packed in an attractive round, wooden box. Ideal as a hostess gift, party favor or personal reward, these sweets are the crème de la crème of the candy world.

Nestled in the rolling green hills of Borgotaro, Emilia-Romagna (Annibale Giovanni Ferrari's birthplace) this small cooperative produces a limited amount of Parmigiano Reggiano, so few that it took us three years to persuade them to allow us to sell their cheese in the U.S.! Parmigiano is made a strictly defined zone between Parma, Modena, Reggio-Emilia, Bologna and Mantua, where it has been produced for hundreds of years. A close knit network of 492 local caseificii in Emilia-Romagna and Lombardia has been granted the right to produce the protected Parmigiano-Reggiano. The Caseificio Sociale di Borgotaro, dairy 3090, is widely recognized in Italian food circles as the finest producer of Parmigiano Reggiano. It is situated highest amongst the pre-Appenine grasslands. The dairy's herds graze on nutritious, hearty grasses raised in the mountainous air. After the cows are milked, the cheesemakers at the Caseificio, breaking with tradition, insist on leaving much of the flavor-rich, high-fat cream in the whey, whereas most producers skim it off to sell it in liquid form, where it commands higher prices. Leaving a greater amount of this luscious mountain cream in the cheese creates a creamy Parmigiano with a clean milky palate and 28-month aging lends a pleasantly milky finish.

Rarely found in stores, our premium cheddar is made for those who appreciate a rich, tangy cheese. It has the character and flavor that can only come from careful aging and curing...an art for which Wisconsin is famous. A customer favorite for generations! Net wt. 1 lb. 8 oz.

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 oft en served on rye bread with onions. This cheese is sold in 6 ounce bricks.

You sense it immediately - the heady aromas, the intensely fulfilling textures, and the vibrant flavors of Spain's artisan cheese tradition. Different milks, a diverse terrain, and unique cheesemaking techniques all play a role in the subtle differences in each cheese's color, texture, and flavor. We have selected four of our favorites for this sampler:

• Manchego - Spain's most famous cheese, made entirely from pure La Mancha sheep's milk. Manchego is prized for its rich, complex flavor and its satisfyingly grainy texture.
• Mahon - This firm cow's milk cheese comes from the Balearic Island of Menorca in the Mediterranean. This version has been aged for three months, developing a rich tanginess and fragrant aroma.
• Idiazabal - Smooth, rich and satisfyingly sharp, Idiazabal is a smoked sheep's milk cheese that gives off a warming rustic scent. It is the quintessential cheese of the Basque country in Northern Spain.
• Murcia al Vino - This 100% goat's milk cheese from Murcia is bathed in red Spanish wine, making this product a wine-and-cheese party all by itself!

This assortment includes four 1/2 pound cuts of cheese.

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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 pound.
• Please contact us if you would like to purchase the whole form.

World- Famous Tillamook ® Cheddar Cheese, Medium in popular 2 lb. Baby Loaf ® made in Tillamook, Oregon.

The history of Douwe Egberts starts in 1753, when a husband and wife opened The White Ox, a gourmet shop, in the North of Holland. Their offerings focused on coffee, tea and tobacco-- products that were imported from the Far East and traded in Amsterdam. Sales grew rapidly and soon Douwe Egberts started a wholesaling and distribution business. They built their first coffee roasting plant in 1919 and began exporting their premium quality coffee in 1930. By 1960, Douwe Egberts accounted for more than half of Dutch coffee exports. Few coffees can match the heady power and richness of this popular blend.

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.

Looking for some extra zest in your cheddar? Garlic White Cheddar was created for the true garlic lovers, with distinct flavors of roasted garlic skillfully blended with the creaminess of white cheddar.

Few products in the world are distinguished enough to have their location built into their name, but Parmigiano Reggiano is one of them. Parmigiano-Reggiano is a hard texture cheese, cooked but not pressed. The milk obtained, from cows on a strict regime diet of grass or hay, is exclusively from the territories of Parma, Reggio Emilia, Modena and part of Bologna and Mantova. The cheese is made every day, therefore it has a variability which represents the fruit of nature. You will notice that with age comes perfection characterized by tiny white crystals grains and this 24 month specialty has these markings. The Bertozzi Brand is our preferred brand because it's name is synonomous with Parmigiano Reggiano. Abele Bertozzi S.P.A, based in Parma, founded in 1901, hand picks the finest Parmigiano wheels from all the master parmigiano small and rural cheesemakers, then stamps the Bertozzi brand logo, which has the eye-catching threes nose "il tre nostri" trademark.

Tillamook ® Special Reserve Extra Sharp Cheddar is aged over 15 months to give it the most robust, most complex flavor of the yellow cheddars.

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

This Italian Sheep Ricotta cheese is shipped via AIR from Italy ones week and must be shipped to our customers expedite service to maintain freshness.It arrives from Italy on Thursday and ship to you to arrive Friday

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.