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"Champignon" German Brie with Mushrooms

Champignon German Brie with Mushrooms is a double cream, soft-ripened cheese enhanced by the addition of the finest handpicked mushrooms. It has a mild and distinctly "mushroomy" flavor, which develops as it ripens.

$100 Cheese Kit

Our $100 cheese kits combines $100 worth of cheese, 3 boxes of Carr's Biscuits and crackers for cheese. And whichever cheese accessories you choose. We will select different cheese every time this is ordered. This is the perfect way to sample the many great cheeses of the world, or a great gift.

$25 Cheese Kit

Our $25 cheese kits combines $25 worth of cheese, a box of Carr's Biscuits for cheese. And whichever cheese accessories you choose. We will select different cheese every time this is ordered. This is the perfect way to sample the many great cheeses of the world, or a great gift.

$300 Cheese Kit

Our $300 cheese kits combines $300 worth of cheese, 5 boxes of Carr's Biscuits for cheese. And whichever cheese accessories you choose. We will select different cheese every time this is ordered. This is the perfect way to sample the many great cheeses of the world, or a great gift.

$50 Cheese Kit

Our $50 cheese kits combines $50 worth of cheese, 2 box of Carr's Biscuits for cheese. And whichever cheese accessories you choose. We will select different cheese every time this is ordered. This is the perfect way to sample the many great cheeses of the world, or a great gift.

$50 Diet Cheese Kit

Our Diet Cheese Kit is an assortment of delicious low fat and vegetarian cheeses from around the world. Each kit includes portions of Laughing Cow Light (featured in the New South Beach Diet Book), Cheddar Light, Jarlsberg Light, Laughing Cow Light Herb and Garlic, and Jack Light. Also included in this kit is a box of Carr's Assorted Biscuits for Cheese. These are fine cheeses, and even though they have a lower calorie content, you will be sure to find them wonderfully decadent. Additionally, we offer upgrade options for you, so you can have a cheese slicer, knife, or cutting board included with your cheese assortment!

1 Gallon Of Chymostar Classic

Chymostar Classic is the latest development in cheese coagulants. It allows the cheesemaker the ability to have a coagulant that performs identically to natural calf rennet, while containing no actual animal products. This product lasts up to one year if refrigerated.

1 lb Of Black Cheese Wax

Cheese Wax is especially made for coating cheeses. It helps prevent unwanted mold growth while retaining moisture in the aging cheese. The wax is flexible and will not become brittle as will paraffin. 1 pound will be enough to get you started and will cover at least 12-20 cheeses when brushing.

1 lb Of Red Cheese Wax

1 lb Of Yellow Cheese Wax

10 lb Quarter Wheel Of Parmigiano Reggiano

10 lb Wheel Of Agour Pyrenees Brebis AOC

This authentic Ossau-Iraty-Brebis-Pyrenees is made in the Basque area from pure sheep's milk. Brebis, of Course, is French for sheep and the sheep cheeses of this region in particular are some of the oldest in production. The Basques insist that their cheeses are around 4000 years old and often call them ardi-gasna, meaning "ewe or local cheese" in The local dialects. The Agour Company, located next to Baigura Mountain is in the heart of the Basque country. This artisan Producer is committed to providing cheese of the highest quality and according to strict rules of tradition. About 1000 Shepherds from around the village of Helette provide milk daily. Generations of shepherds continue to breed small flocks of The Manech breed, recognized by their red or black head and thick wool. Some of the AOC rules include that milk production Must be done in the Basque Country from local herds; milk must be transformed within 48 hours after milking; only natural Rennet maybe e used and the resulting flavor and texture must adhere to regular inspections by experts. This cheese is firm in Texture with a rich, aromatic and nutty aftertaste.

10 lb Wheel Of Le Bleu de Basque

This is a wonderful sheep's milk blue with rustic style and great flavor. Semi-firm in texture, both creamy and Slightly crumbly, this cheese is well veined with blue but not overpowered by it. The Onetik Company uses traditional animal Rennet to create this blue alternative. The flavor is rich and complex without being overly sharp or salty.

10 lb Wheel Of St. Loup Tomme de Chevre

This semi-firm wheel of goat cheese is mild and very pleasant. It is a great substitute for a cheese of Gouda style.

11 lb Slab Of Cantal Montagne AOC

One of the oldest of the French cheeses, Chantal was reportedly enjoyed over 2000 years ago in ancient Rome. This AOC Cheese named for the mountains of the Auvergne region is often referred to as the "French cheddar", though recipes for Cantal And cheddar is very different, and so are the resulting textures. When young, it has a mild, buttery flavor that over timeDevelops into a pleasant bite that is reminiscent of sharp cheddar. The Cantal Montagne (meaning mountain) has been aged to reveal a Firm texture and full, aromatic flavor with a tangy finish.

11 lb Wheel Of Pecorino "Grand Old Man"

This large wheel of aged sheep cheese develops an intense, rich flavor. It is nutty and sharp with a dry, flaky or grating texture. Nice for cooking, shaved over dishes or on the cheeseboard.

12 Portion 2.5 lb Case Of Mini Chevrot

Chevrot is a small cylindrical artisan goat cheese with a dense, semi-soft texture and generous, complex flavors typically foun din well-aged goat cheeses. It is great to eat at many stages, ages particularly well and will prove to be popular with goat cheese fanatics.

13 lb Wheel Of Montasio DOP

Montasio is one of Italy's oldest table cheeses, named after a mountain in the northeast corner of the country. It is a Simple, rustic cheese with subtle, mild flavor -- slightly nutty and caramelized -- that is perfect for a Cheeseboard.

13 lb Wheel Of Raclette Jura

A Raclette with good flavor can be hard to come by, but this one definitely fills the gap. Authentic and rich, full flavor Comes through in this raw milk version. Raclette, made on both the Swiss and French sides of the Alps, is the name of the Cheese as well as its famous dish. Raclette is derived from the term "racler", meaning to scrape, describing how the dish is Traditionally prepared. Fill a bowl with boiled potatoes, thick pieces of ham, cornicho pickles and then scrape the melting Cheese off the face of the wheel. This, of course, requires that the cheese is heated over a fire, in the half-wheel, but There are ways of getting around that!

15 lb Wheel Of Appenzeller

This specialty from the tiny, Appenzel area is guaranteed to be matured for at least 6 months and is treated with the extra spicy herbal brine. Appenzeller is a full fat semi-hard cheese, selected and matured to high standard. Therefore, the wheels are supplied at the height of their maturity just like a great "cru" in the wine industry. Made from unpasturized cow milk this semi-hard cheese has a firm texture and a full spicy flavor.

15 lb Wheel Of Morbier Perrin AOC

For complexity and intensity of flavor, it is genuinely hard to beat the Morbier from Perrin. The raw milk contributes Great depth and the cheese making are flawless. They succeed with a Morbier that is fruity and aromatic with hints of earth and A perfect salt balance. The texture is unctuous and supple. Please refer to the history and legends of Morbier detailed in the Description of Morbier Jura.

16 lb Wheel Of Le Marechal a Gruyere

Le Marechal is a raw cow's milk cheese produced in small batches in the town of Corcelles-aux-Payernes. Aged for 5 months, at the beginning of the third month the cheese is rubbed with Herbes de Provence (a blend of thyme, oregano and other country herbs) giving it a beautiful appearance and spicy flavor. The texture of this farmhouse cheese is that of a Gruyere-style cheese, firm and dense. Its exceptional flavor is herbaceous and nutty with great depth.

17 lb Wheel Of Bleu de Gex AOC

This wheel of blue when young is very mild and pleasant and with more age shows greater blue veining with more Intensity of flavor. Raw milk to start contributes greatly to its complexity. Use this cheese in recipes in the same manner as Raclette as it melts very nicely and the balanced blue flavor is more enhanced. It is a great one for the cheeseboard as well Since its texture is different from many available blues.

2 oz Bottle Of Calcium Chloride

Calcium Chloride is used with store-bought milk and goats milk to give a firmer setting curd for easier cutting in the making of hard cheeses. You will use 1/4tsp per 2 gallons of milk. It comes in a 2oz. bottle and will keep indefinitly. (Note: Do not use this in Mozzarella it will keep the curds from stretching) 2oz bottle

2 oz Bottle Of Capilase Powder

Capilase produces a strong flavor in Romano, Provolone and other Italian cheeses. It comes in a 2ounce package and will last 4 months stored in the freezer.

2 oz Bottle Of Italase Powder

Italase is an enzyme which adds a mild flavor to Blue, Mozzarella, Parmesan and other Italian cheeses. This comes in a 2ounce package and lasts up to 4 months in the freezer.

2 Yards Of Butter Muslin

To be used in cheese making for draining of the curds of your soft cheeses, or bandaging your finished cheeses. This is a heavy-duty cloth, which can be rinsed in cold water, boiled to sterilize, and re-used again and again. It is 2 square yards and 100% cotton.

2 Yards Of Coarse Cheesecloth

This 100% cotton cloth is used for draining large curd cheeses and lining hard cheese molds when pressing your cheese. This cloth can be rinsed with cold water after use adn washed in the machine to be reused over and over. 2 yards

2.5 lb Case Of Limburger

Limburger is creamery, washed-rind cheese. The smooth, sticky, washed rind is reddish-brown with corrugated ridges. The yellow interior hints at sweetness but the taste is spicy and aromatic, almost meaty. Milk is pasteurized at a temperature of 161 degrees F, then cooled to 86 degrees F. The milk is then inoculated with cultures, then rennet is added for curdling. Curd is cut up, then heated to 95 degrees F. The cheese is formed in rectangular moulds, then it is salted and left to ripen in high-humidity conditions for two weeks. The temperature is lowered to 50 degrees F and the cheese matures for several months. Limburger has a legendary aroma which is due to enzymes, breaking down proteins on the surface of the cheese. The cheese ripens in 6 to 12 weeks and has a fat content that fluctuates between 20 and 50 per cent.

20 lb Wheel Of Cantelet Dore

One of the oldest of the French cheeses, Cantal was reportedly enjoyed over 2000 years ago in ancient Rome. This AOC cheese Named for the mountains of the Auvergne region is often referred to as the "French cheddar", though recipes for Cantal and Cheddar is very different, and so are the resulting textures. When young, it has a mild, buttery flavor that, over time, Develops into a pleasant bite, reminiscent of sharp cheddar. This Cantalet Dore is a smaller version of a Cantal wheel. The Cheese is similar but more manageable.

20 lb Wheel Of Fontina Val d'Aosta DOP

This cheese has been the victim of becoming known by it's imposters. Danish "Fontina", Fontinella, Fontal and Fontella all aspire to the richness and quality fo the real thing but really come nowhere close. Real Fontina is marked with a Consorzio stamp of a mountain and FONTINA inside a circle. Fontina is the traditional cheese for Fonduta; a rich whipped fondue-style dish with eggs and cream. Accordingly it is a wonderful melting cheese as well as table cheese. The texture is semi-firm and supple with rich, herbaceous and fruity flavor. It is much enjoyed when paired with fruits.

20 Portion 2 lb Case Of Soreda Cabecou Feuille

This small disk of fresh goat cheese is dipped in plum brandy and sprinkled with coarse-ground black pepper before it is put into a chestnut leaft to age. It is smooth and creamy with aromatic brandy flavors and a tangy bite.

21 lb Wheel Of Abondance AOC

The town of Abondance lies on the river of the same name in the French Alps, close to the Swiss border. Abondance is an AOC Cheese requiring, among other restrictions, that the animals not be fed on silage. The result is a very flavorful cheese Expressing the bounty of rich pastures. The cheese is pressed, brine-soaked and ages, during which time it is rubbed with salt And wiped with a cloth soaked in a morge (made by mixing the sticky, brown rinds of old cheese with saltwater.). This cheese May replace or combine with a gruyere-style or mountain cheese for melting purposes to add extra dimensions of flavor. The Texture is firm with a tight paste and the flavor full, nutty with a nice sharp tang.

24 Portion 2.25 lb Case Of Chevre d'Or fresh

As fresh a a little goat cheese can get, without being impertinent, these are perfect for marinating, tossing in fresh herbs and spices, and also perfect to melt.

26 lb Wheel Of Gorgonzola "Naturale"

One gorgonzola legend is an example of mistake leading to the invention of a cheese that has become very long-lived. The story claims that an innkeeper in the town of Gorgonzola had too much Stracchino cheese (made from the tired or stracca Cows returning to the valleys from mountain pastures) that didn't get used up quickly enough. After developing mold on and Throughout the cheese, he questioned whether they were still any good. Unable to absorb the potential loss, he served the Cheese anyway. Coincidentally, the customers liked it so much, they had to increase production and give them time to mold. A More likely history is that the overall production from the stracca cows was too much milk to hold, so it was made into cheese And stored in caves where they would naturally go blue over time. The method (still used today) starts with producing curd From an evening milking, allowing it to settle overnight and topping it with curd from the morning milking. Cheeses are now Pierced to accelerate the veining (referred to as parsley or erborinato) of the Penicillium glaucom bacteria. Gorgonzola "Bebiverde" is a dolce-style cheese, with a wet, fragile rind. It is young and creamy with a relatively mild, sweet flavor. Gorgonzola "Piccante" is an aged version also referred to as naturale, stagionato or mountain Gorgonzola. It is firm and Crumbly with a dry, thick rind and sharp flavor.

28 lb Wheel Of Asiago Pressato DOP

Asiago pressato is a fresh cheese, semi-soft in texture and very mild in flavor. Works well for a mild table or metlign cheese or for use in sandwiches.

3-Drum Grater

With it's 3 easy to use, and easy to change drums you can do anything from grating cheese, and shredding carrots to slicing fresh cucomber.

3.3 lb Wheel Of Munster AOC

An ancient cheese from those industrious monks, whose name, Munster, is a derivative of "monastery".Technically, the AOC designated name for this cheese may be Munster of Munster-Gerome form Alsace and Lorraine respectively. Munster undeniably takes its own place in the cheese world. It is strong and pungent in both aroma and on the palate, thou its concentrated rich, spicy and earthy flavor tends to make fans out of the skeptical.

3.5 lb Portion Of Bleu Chevre

This is an unusual triangular shaped large log with a white mold rind and generous blue vein. And on top of all that, it is Also a goat cheese! The texture is thick and smooth, while the flavor at its peak can be rich, like a goat Gouda with a Distinct blue sharpness and tang. This cheese needs special attention when storing -- the rind must have room to breathe or it Will turn on it and ammoniate quickly. The payoff is an absolutely unique piece of cheese that is well worth the careful Handling.

3.5 lb Portion Of Grand Pont L'Eveque AOC

This is another ancient Norman cheese made in the area of its namesake in town. Though still a washed rind Cheese, it is much more restrained that Livarot. The rind is generally not as moist and smelly, but rather with a grassy and Mellow bouquet. The flavor is savory, reminiscent of Camembert, with a rich, creamy texture.

3.5 lb Wheel Of Explorateur Maxi

Easily recognizable by the rocket on the label, explorateur is sinful, a buttery smooth indulgence to say the very Least!

4 lb Wheel Of Saint~Nectaire "L'Or des Domes" AOC

This cheese is made in the north part of Auvergne, in the mountainous area of Mont-Dore, a popular Skiing area. Traditionally the cheese is aged on rye straw and occasionally brine washed, which contributes to its Characteristic aroma of an old, humid cellar. The rind may show many colorful molds (white, yellow and red), a result of the Wild grasses that the Salers cows eat during summer and autumn. The texture is semi-soft often with small eyes in the paste. The flavor is a wonderful combination of a summer pasture and sweet, fruity milk flavors.

4.4 lb Chimay Grand cru Wheel

Grand cru is a little bit stronger than the Classique due to different ferments. Its rind is a little bit darker and its texture a bit harder.

4.5 lb Wheel Of Chimay Laves

This Trappist cheese comes to us from the Abbey of Chimay. It is washed with the well-known beer from Chimay giving it a characteristic aroma - the attributes of a pungent washed rind cheese filled out by the yeast and hops of a great beer. Despite being a washed rind cheese, it is gentle in flavor with a supple smooth texture.

42 lb Block Of Cheddar Mild

This is milder version of traditional cheddar cheese. This cow's milk cheese has a creamy texture and a very mild and sweet taste. It goes well in a sandwich or melted.

5 lb Portion Of Cahil Porter

Produced by Dave and Marion Cahill in County Limerick, Ireland, the unique mosaic pattern of this cheese is created when Guiness Stout is blended with tangy Irish Cheddar. Each cheese, made from the milk of a Friesian herd, is individually made using no artificial ingredients It is sure to please any crowd with its unique look and flavor experience.

5 Yards Of Disposable Cheesecloth

This cloth is made of sanitary poly webbing. It is used for lining cheese molds during the pressing stage. It is easy to use and handy if you don't want to go through the washing process. 5 yards.

5.5 lb Brick Of Maredsous

Monastery cheeses hit again, this time in the form of a large brick. The Maredsous has been in production for a long time and that might be because it is such a pleasant, unassuming cheese appropriate for any time of the day. The texture is semi-soft with a durable, well-formed rind that protects the dense, buttery texture of the interior. Flavors are grassy, butter and decidedly cheesy!

6 lb Wheel Of Fromage de Meaux

Cheese dates back through legend to the 5th century. Charlemagne in 774 was said to love this now world-renowned cheese. Most Domestic Brie is factory made while fermier or farmhouse production tends to be named after the region in which it is made. There are two name controlled Brie types: Brie de Meaux and Brie de Melun. Both are raw milk according to their AOC Guidelines, which means we are not able to import them (FDA rules require that raw mild cheeses must be aged for at least 60 Days to be imported). The Fromage de Meaux is an acceptable substitute under the circumstances with flavor that is remarkably Close. The texture is soft and smooth while the flavor conveys more earth and richness than much milder Brie on the market. The wheel, packaged in a traditional wood box, is dramatic in display, as are the wedges on a cheeseboard. Want to start a Little smaller? Then try our Brie de Nangis.

6 Portion 4.5 lb Case Buffalo Mozzarella

Buffalo milk mozzarella can be considered the queen of mozzarella cheese, with a tradition started in ancient Egypt and continued, in different forms, in the ancient Rome of the Emperors. We need 1-2 weeks notice to get this item. Warning Buffalo Mozzarella is imported in a light salt water solution in order to give it the best possible freshness when it arrives to you. As such it will be slightly saltly and squishy when removed from containers, this is natural and to be expected. Also note as this cheese is made from buffalo milk the flavor is different from standard U.S. cow's milk mozzarella.

6.6 lb Wheel Of Brie Isifrance

A well made, double crFme with great texture, stability and flavor. And the price makes it that much more attractive. As in All of its products, Isigny Ste Mere lets the quality of its milk shine. This Brie has a smooth texture and an appealing ivory Color.

7 lb Wheel Of Vieux Chimay

This is an aged cheese from the Abbey of Chimay made in a domed shape. It is a semi-firm textured cheese with mild, medium-aged gouda-style flavor. The coloring of the interior is a nice rosy-orange that provides good color and shape to a display and cheeseboard.

8 lb Tub Of Barrel Aged Greek Feta

Authentic Barrel-Aged Feta from Greece is very rare in the USA, and this may be the best feta in the world. Mt. Vikos Barrel Aged Feta is made in a traditional manner by a small family dairy in central Greece. The feta is molded into large round forms, which is then stacked into 120 lb barrels. The cheese ages in these wood barrels for four months allowing the cheese to become complex and rich in flavor. Made from fresh milk of free-ranging sheep and goats, this feta cheese is made during months when grasses are green for a sweet flavor. No antibiotics are given the animals. Mt. Vikos contains no preservatives, additives, or calcium chloride.

8 oz Package Of Cheese Salt

This salt melts easily, does not cake, contains no iodine. Iodine will kill the lactic bacteria in the aging process, it is this lactic bacteria that is so important to the proper aging of your cheese. . Cheese salt is used to help in flavor production, preservation and brining your cheese. It comes in an 8oz. package and lasts indefinitly.

8 oz Package Of Citric Acid

Citric acid is used for making the 30 minute Mozzarella and Ricotta cheeses. It comes in an 8oz. package and lasts indefinitly in a cool dry place.

8.8 lb Tub Of Handmade Greek Basket Feta

Basket feta from Greece is very rare in the USA. Mt. Vikos Basket Feta is made in a traditional manner by a small family dairy in central Greece. The shape of the small basket allows the brine to create a rich flavor and extra creamy texture. Made from fresh milk of free-ranging sheep and goats, this feta cheese is made in months when grasses are green for a sweet flavor. No antibiotics are given the animals. Mt. Vikos contains no preservatives, additives, or calcium chloride. The feta is hand molded into individual basket forms before aging.

80 lb Wheel Comte AOC (Green Band)

This big wheel of cheese is also known as Gryere de Comte or French Gruyere. Originally, Gruyere was neither Swiss Nor French. The root of the word stems from Charlemagne's reign, inclusive of France, Switzerland and parts of Germany, where The forests were termed gruyeres. Wood from those forests fired the kettles for the cheese makers as they traded cheese for Firewood. Comte is aged 6 months to a year, whereas Swiss Gruyere is sometimes only aged for 3 months. It takes as many as 530 Liters of milk, which is about the daily production of 30 cows, all to make 1 wheel of Comte, which weighs approximately 80 pounds. The cheese is Regularly wiped and rubbed with brine to encourage the development of the rind mold. The eyes of the Comte are the result of Proper affinage and should be the size of a pea to a small cherry. If affinage is prolonged at too low of a temperature, the Result will be that no eyes form. The AOC designated regions include the Franche-Comte, eastern Burgundy, parts of Lorraine, Champagne and the Rhone-Alps. Comte is highly controlled for quality and 5% of the cheeses fail to meet AOC standards. The Flavor is complex, nutty and caramelized with a lingering but not sharp flavor.

9 Portion 1.6 lb Case Of St. Marcellin Earthware Crocks

Hailing from the Dauphine, between Provence and the southern Rhone, this splendid little soft-bodied cows milk cheese runs a gamut of flaves as it ages. When young it is mild with a yeasty flavor and slightly tart finish. If properly aged until it is runny and soupy the flavor is much more pronounced and pungent.

A cheese from the plains where Don Quixote of legend tilted at windmills, Manchego has been made in

A cheese from the plains where Don Quixote of legend tilted at windmills, Manchego has been made in La Mancha since the Time of the Romans. This true aged raw milk manchego is made only from the mild of the Manchega sheep from the La Mancha Plateau region, more than 600 meters above sea level. The flavor is slightly acidic and piquant, the persistent taste of the Sheep�s milk gives it a nutty finish.

A special treat exclusively from Wensleydale Creameries, its Wallace & Gromit's Wensleydale! Enjoy o

A special treat exclusively from Wensleydale Creameries, its Wallace & Gromit�s Wensleydale! Enjoy our cheeky friends' favorite nibble. Real traditional Wensleydale Cheese is a natural food, free from additives and made from fresh milk drawn from cows grazing on the sweet limestone pastures of Wensleydale, an environmentally sensitive area where the use of chemicals is restricted. The cheese is firm, but not dry or hard. It has a mild, yet full, creamy flavor, unique to authentic Wensleydale. And this very special Wensleydale arrives wrapped in a red wax rind with Wallace and Gromit on the label.

According to old documents, Aosta farmers have been producing Fontina since 1270. The cheese is prod

According to old documents, Aosta farmers have been producing Fontina since 1270. The cheese is produced twice a day from a single milking of cow�s milk. Farmers age the cheese for three months, dusting it with marine salt to assist curing. Unfortunately, this cheese has been the victim of becoming known by its imposters. Danish "Fontina", Fontinella, Fontal and Fontella all aspire to the richness and quality of the real thing but really come nowhere close. Real Fontina is marked with a Consorzio stamp of a mountain (the Matterhorn) and FONTINA inside a circle. Fontina is the traditional cheese for Fonduta; a rich whipped fondue-style dish with eggs and cream. Accordingly it is a wonderful melting cheese as well as table cheese. The texture is semi-firm and supple with rich, herbaceous and fruity flavor. It is much enjoyed when paired with fruits.

Also known as Mitzithra, this is a ewe's milk cheese made from whey of Feta and Kefalotyri. Ours is

Also known as Mitzithra, this is a ewe�s milk cheese made from whey of Feta and Kefalotyri. Ours is an aged Myzithra by Mt. Vikos, shaped like an ostrich egg, and is firm and pungent. Myzithra has a nutty flavor and a cottony texture.

American Brie 50%

Our 100% American brie is delicious substitute to French brie. It has a deliciously sweet and creamy taste. With a soft and spreadable texture, this cheese is addition. It is siold in a case containg 6 8 oz wheels.

And ancient and simple cheese, agreeable Feta appeals to a varied pallet. The distinctive, tangy tas

And ancient and simple cheese, agreeable Feta appeals to a varied pallet. The distinctive, tangy taste of our reduced fat Athenos brand Feta cheese adds zing to salads, pasta, pizza, burgers, and more. It�s a great source of calcium and protein, and each + cup serving has only 60 calories and 4 grams of fat. And yet, it�s just so yummy!

Argentinian Reggianito

The vast grazing pastures of Argentina revealed themselves to be ideal for immigrant Italians wishing to produce Parmesian cheeses in the new world. Reggianito translates to little Reggiano, so called because instead of a massive 80 lb. drum, the Reggianito cheese is produced in 15 lb wheels. Reggianito is cured longer than any other South American hard cheese which enhances its flavor. This cheese tastes a little saltier than its namesake, but the white crystals in the Grana are not salt grains, they are due to the lactose in the milk which breaks down into free amino acids. This is why it has this lovely grainy texture. Reggianito is perfect for cooking or grating over pasta. A delightful alternative to traditional Italian Parmigiono-Reggiano.

Arguably the best blue cheese in the world, our Roquefort, cave-aged by the Societe fromagerie, is p

Arguably the best blue cheese in the world, our Roquefort, cave-aged by the Societe fromagerie, is produced entirely from ewe�s milk that has been grazing on the vast plateaus of the Aveyron. The ripening of the cheeses is in the naturally damp caves found under the village of Roquefort-sur-Soulzon. The incomparable Societe are expert creators of cave-aged Roquefort http://www.roquefort-societe.com.

Asadero

Asadero is a Mexican name of semi-soft, white, string-type, Hispanic-style cheese. This kind of cheese is used on sandwiches or melted on cooked foods, including pizza and nachos. It is a stretched curd cheese, kneaded then formed into a ball-shape which is plunged in brine for several minutes. It's name comes from the name of state in which it originates. It is a kind of pasta filata cheese and it is produced in different shapes and weights. This cheese belongs to the group of fromage forts cheeses made from mixed, fresh or riped cheese blended with herbs and spices.

Asiago Pressato 1/4 Wheel Cuts

Asiago pressato is a fresh cheese, semi-soft in texture and very mild in flavor. Works well for a mild table or melting cheese or for use in sandwiches.

Baby Brie

Produced by Il de France, this baby brie is so called because the diameter is a bit smaller than an AOC brie. Its aroma is much stronger, more robust and more salty than that of its larger counterpart.

Babybel is a small cow's milk cheese that is the French version of Dutch Edam. Like its Dutch count

Babybel is a small cow�s milk cheese that is the French version of Dutch Edam. Like its Dutch counterpart it is known for its bright red wax covering. Made famous by being served in lunches and transatlantic flights.

Baked Brie

Our Baked Brie is a high-quality appetizer that is perfect for holiday entertaining. Delicious creamy Brie cheese is combined with specially seasoned fillings and wrapped in savory brioche dough and baked to perfection. Only reheating is necessary! It can be frozen until needed, or kept refrigerated for up to 45 days.

Baked Brie With Apricots

Baked Brie With Cranberries

Baked Brie With portabella Mushrooms

Baked Brie With Roasted Garlic

Basic Hard Cheese Kit

Our Basic Hard Cheese Kit makes nine delicious, homemade cheeses: Farmhouse Cheddar, Gouda, Monterey Jack, Feta, Cottage Cheese, Colby, Parmesan and Ricotta. This Kit Makes 30 lbs of cheese, and you will need to purchase cheese wax to age this cheese. This Kit Contains12 Page Recipe Booklet, 1 Cheese Mold, Vegetable Cheese Rennet, Mesophilic Starter, Thermophilic Starter, Dairy Thermometer, 1/2 oz, Calcium Chloride, Reusable Cheesecloth.

Basic Mold

6-1/4"Wide x 3-1/4"High basket. Made From food grade polypropylene cheese molds imported from France. Easy to clean and machine washable.

Bavarian Swiss

While Kaserei Bavarian Swiss cheese is ageing for over 120 days in special ripening cellars, a beautiful cherry sized whole pattern is developing. The end result is a wonderfully aromatic and creamy colored Swiss with a deliciously mellow and nutty flavor. While maintaining its firmness, it has a slightly softer consistency.

Bermuda Triangle

Made in a 1 lb triangular log, this aged goat cheese is a double rind cheese. It is covered with a layer of ash, and then allowed to bloom with an edible white mold of Penicillium candidum. When young, the interior will be slightly fudgy and firm. As it ages, the cheese ripens from the exterior towards the center, becoming creamy and smooth in texture. When ripe, it should have a combination of both these characteristics, runny toward the rind and firm toward the interior. The flavor when fresh is tangy and light, growing more complex and strong with age, well balanced, with full and even sharp but not pungent flavors.

Bleu d'Auvergne AOC

Blue d'Auvergne is produced from milk from the area of Auvergne, where the cheese has been made for a very long time. The milk is inoculated with Penicillin Roquefort, and later as the cheese develops, it is pierced with needles with the strain on them. This cheese has an intense pattern of bluing with a moist, crumbly texture. The flavor is a balanced spicy and salty combination.

Bleu des Causses AOC

A version of Roquefort, made in the same area but with raw cow's milk. The texture is crumbly and creamy and it is well Patterned with blue veins. The flavor shows great character - lots of sharp tang and a lingering blue savory finish.

Boule de Quercy

This is a simple fresh ball, or "boule", of goat cheese prettily topped with mulberry leaves. It is soft with a Tangy flavor. With age it will develop white and ivory molds that contribute to its flavor and complexity. Each portion is 4.5 ounces.

Boursin Light

Boursin cheese, mild, smooth and creamy, was originally created in 1957 by Mr. Frantois Boursin in the Normandy region of France. Boursin Light has the same savory taste of the original garlic & herb Boursin, but with 70% less fat and 60% less calories.

Boursin, Herb and Garlic

Boursin cheese, mild, smooth and creamy, was originally created in 1957 by Mr. Frantois Boursin in the Normandy region of France. Boursin Herb & Garlic, certified Kosher, is the traditional choice for a luxurious triple crFme cheese, seasoned with premium garlic and fine herbs. It's a traditional favorite for hors d'oeuvres, appetizers, salads, entree salads and also brings a touch of France to meat, poultry, seafood and vegetables.

Boursin, Pepper

Boursin cheese, mild, smooth and creamy, was originally created in 1957 by Mr. Frantois Boursin in the Normandy region of France. Boursin Pepper, certified Kosher, is a triple crFme cheese mixed with cracked black pepper for a distinctive, smooth yet sharp taste.

Brebiou

This little pillow of sheep cheese hails from the Bearn region of Southwest France towards the Basque border. It is made in a Mound-shaped wheel with tall sides creating a fluffy, thick interior and a layer just under the rind that will become runny With age. The flavor is mild and delicate, with a sweet, milky flavor and slightly savory bite.

Brie de Nangis

A specialist of soft ripened cheeses, the Rouzaire Company puts out a commendable line of cheeses that due to low temperature Pasteurization is allowed to enter the US. We are certainly lucky to have them as they give many of the nuances of the real Thing. Brie de Nangis was originally an artisan cheese made around the town of the same name. Though no longer produced there, it remains true to the original style. It is much smaller than its bigger sibling, Fromage de Meaux, but shares many of the Same texture and flavor characteristics. When young it is milky and sweet with just a hint of earthiness that over time Will becomes more pronounced and pungent.

Brillat~Savarin Affinee

The cheese Brillat~Savarin was created in the 1930s by Henri Androuet, father of Pierre Androuet who is French Cheese expert. It was named for Billat~Savarin, a famous writer in 18th century France, whose book "The Physiology of Taste" Has become required reading for anyone in the food industry. This aged version has a milky, slightly sour, and sometimes tangy Flavor and a sweet cream smell.

Bucherondin

Bucherondin is a typical log shaped soft ripened goat's milk cheese. It is coated with a fluffy bloomy rind. We like its Texture as well as its slightly tangy taste. Easy to cut and portion, it is a favorite to many caterers, restaurants and Retailers.

By World War II, cheese production in Wales had nearly ceased; run out of business by large cheese m

By World War II, cheese production in Wales had nearly ceased; run out of business by large cheese making factories in England. Fortunately for us, there has been a revival of old ways by a new generation of cheese makers. They have saved Caerphilly (the only traditional Welsh cheese still made) from the factory-made processed form it had become in England to its original farmhouse character. Now they are creating other fine cheeses such as Red Dragon, also known as Y-Fenni. This smooth, firm tasty Cheddar is made with Welsh brown ale and mustard seeds. Red Dragon is a buttery and spicy cheese with plenty of bite, but is not too hot. Not only do the mustard seeds give Red Dragon its marvelous flavor, but also its texture. The brown ale makes the cheese moist and tangy. Red Dragon is aged for 3 months, made from cow�s milk and is vegetarian.

Camembert Mold

4-1/4"Wide x 4-1/4"High with an open bottom. This food grade polypropylene cheese is mold imported from France. Easy to clean and machine washable.

Carr's biscuits for cheese allow you to savor the flavor and texture of your favorite cheese, be it

Carr�s biscuits for cheese allow you to savor the flavor and texture of your favorite cheese, be it a rare and exotic treat, or a household standard.

Carre du Berry

This Small Square, or "carre", of goat cheese is fresh and tangy with aromatic herbs and juniper berries. Very Festive! The cases contain half lb portiions.

Cashel Blue

The Cashel Blue really started it all for this beautiful farmhouse surrounded by fields of rich pasture. Made from Their own "closed" herd of Friesian cows since 1986, this blue reflects other blues of the world but retains its own unique Character - a result of the personal attention paid to their animals and pursuit of the highest quality of cheese making. The Texture of Cashel is thick and creamy with a healthy buttery color. The flavor when young is sweet and delicate with the Slightest tang. It ages beautifully becoming more pronounced, earthy, very creamy while still balanced.

Chaource AOC

This delicate, ethereal cheese melts on the palate with a sweet, milky and sometimes fruity flavor. It is good to eat at any stage of ripeness, from young, not fully fured and slightly chalky to fully ripe with a bite and the texture of soft butter. As with most cheese and wine, its perfect pair is generally made with the same region. It is not surprising then that Chaource is a wonderful compliment to Champagne. Each wheel is 8 ounces.

Cheddar Cheese Ball

A strong cheddar taste

Cheese and Wine of the Month Club (1lb & 2 Bottles of Wine)

Our cheese of the month club offers our best cheese each month, which we will send to you so you can try the widest variety of the most quality cheeses we offer. This product makes a wonderful gift, but for the cheese lovers of the world, you can't beat purchasing one of these for yourself.

Economically priced, you can enjoy a wide variety of the highest quality and most popular cheeses we sell. Additionally, we will only send to cheese in the winter that is best in the winter, and cheese in the summer that is best in the summer. Most cheeses will include serving ideas (wine and food pairings), and when applicable, a recipe as well. For the true cheese connoisseur, this is a must have!

IMPORTANT CHEESE OF THE MONTH CLUB DETAILS:The quantity ordered (in the Qty box below) specifies how many pounds of cheese you will be shipped each month. For example, if you specify a quantity of 1, you will be shipped one pound of cheese each month. If you specify a quantity of 6, you will be shipped 6 pounds of cheese each month.

Prices listed below for the Cheese of the Month Club do not include shipping costs. Cheese of the Month Club ships out only 2nd day air.

Our Cheese of the Month Club will show as a recurring charge on your credit card each month. You will be charged the price of the Cheese of the Month Club (currently 16.95) plus shipping. Cheese of the Month Club ships out 2nd Day Air only. You will continue to receive the cheese of the month until such time as you cancel your subscription. Note: Not available in AK, FL, GA, HI, KY, MD, TN, and UT. Must be 21 years or older to sign for package when delivered.

Cheese connoisseur's 80 lb Wheel Of Parmigiano~Reggiano "Vacche

This relatively rare Parmigiano is available from only a small number of dairies. The "Vacche Rosse" cows, also referred to as "Razza Reggiana", produce much lower milk yields than the Holstein and Fresian cross, Risona Italiana" those are the primary producers of Parmigiano. The protein content of the "Vacche Rosse" is said to be higher, producing a richer, fuller cheese. The color shows that tendency, a buttery yellow in tone. When young it is fruity and mild and the cheese could certainly age as long as 5 years. This makes a great artisan additional to a Parmigiano selection.

Cheese Of The Month Club (1lb)

Prices listed below for the Cheese of the Month Club do not include shipping costs. Cheese of the Month Club ships out only 2nd day air.

Cheese Plane

Quality stainless steel, heavy duty nylon and the unique handle make our cheese plane a long lasting and dependable part of any kitchen.

Cheesemaking 101 Video

Now you can watch and learn the process of cheesemaking right in your own home. Farmhouse Cheddar, Queso Blanco, Mozzarella, Whole Milk Ricotta, Fromage Blanc, Creme Fraiche and Mascarpone. Learn methods of cheesemaking from Ricki that have even gotten the experts started. We include our complete KRB-Recipe Booklet Series with the price of this video.

Cheshire

One of the oldest English cheeses, invented during the 12th century. There are three types of Cheshire: White, Red (colored with annatto) and Blue which is punctured during the curing process, resulting in blue veins. This white Cheshire is firm in texture and a bit more crumbly than Cheddar. It is rich, mellow and slightly salty with an excellent aftertaste. It requires two to six months to mature and the taste sharpens during that process.

Chestnut Leaf Aged Cow Cheese

Made in 2 to 3 pound wheels, this Guernsey cow's milk cheese is wrapped in sturdy chestnut leaves. The texture is semi-soft with rich, buttery yellow color from the fat content of the cow's milk. The flavor is rich and complex and may range from a pleasant medium strong flavor to quite intense. A wonderful showcase for Sally's natural talents, this little cow cheese is sure to please many palates. Every batch is strictly graded for flavor and texture to ensure the highest standards of quality.

Chevre d'or aged

Chevre d'or is an aged disk with an ivory colored rind and spots of white mold. It is given time to develop a smooth Texture as well as Powerful flavor. If kept humid, it will soften up to a runny texture and a tasty mess.

Chevre Log

Couturier Chevre, made from fresh, pasteurized goats milk, is a delightfully mild-mannered chevre. This brand of chevre is particularly fresh and moist, with a slightly sharp and subtly acidic flavor which makes is so very popular in the United States. The fresh curd, hand-molded into logs, keeps is rich goaty flavor without being overpowering. Couturier Chevre Original (plain) flavor is excellent for appetizers, and especially suited for fresh pears. It is well suited for use in cooking, or just spread on crusty breads.

Chevre Log Ash

Couturier Chevre, made from fresh, pasteurized goats milk, is a delightfully mild-mannered chevre. This brand of chevre is particularly fresh and moist, with a slightly sharp and subtly acidic flavor which makes is so very popular in the United States. The fresh curd, hand-molded into logs, keeps is rich goaty flavor without being overpowering. Historically used to keep cheese fresh while traveling and before refrigeration, rolling a fresh cheese in ashes from a fire was an alternative to covering it in salt or wrapping it in wax. Ash covered cheeses today are a nod to traditions of old. Today, instead of fire ashes, vegetable ash is used.

Chevre Log Herb

Couturier Chevre, made from fresh, pasteurized goats milk, is a delightfully mild-mannered chevre. This brand of chevre is particularly fresh and moist, with a slightly sharp and subtly acidic flavor which makes is so very popular in the United States. The fresh curd, hand-molded into logs, keeps is rich goaty flavor without being overpowering. Couturier Chevre Garlic & Herb is a flavorful, earthy variety of chevre, excellent on cheese boards, sprinkled on salads or spread on crusty breads.

Chevre Log Pepper

Chevre Logs Assorted Case

Couturier Chevre, made from fresh, pasteurized goats milk, is a delightfully mild-mannered chevre. This brand of chevre is particularly fresh and moist, with a slightly sharp and subtly acidic flavor which makes is so very popular in the United States. The fresh curd,hand-molded into logs, keeps is rich goaty flavor without being overpowering. Our assorted case comes with 3 logs of each of the following flavors, Original (plain) flavor, Ash Covered, Crushed Pepper, and Garlic & Herb. This is an excellent choice for lovers of chevre.

Chevre Mold

3"Wide at top x 3-3/4"High with a solid bottom. Made From food grade polypropylene cheese molds imported from France. Easy to clean and machine washable.

Chipotle Cheddar

Basically unknown in the United States until a few years ago, chiptole peppers are dried and smoked jalepeno peppers. This creates a smokey sweet taste with plenty of heat. Which is combined with a classic cheddar cheese to provide a perfect medly of flavors.

Classic Reserve Cheddar

The Classic Reserve is aged for 24 months and is the signature product of the Grafton Village Cheese Company. This raw milk cheddar is aged to release moisture while concentrating and developing its intense, complex flavor. The high butterfat from the Jersey cows provides a smooth creaminess to the tangy sharp bite of real Vermont cheddar. The texture is firm with fissures and cracks throughout the paste. The flavor is an outstanding example of acidic, biting cheddar with full flavor.

Coeur a la Creme Mold

3-1/2" Wide x 1-/12" High with a closed bottom. This is a heart shaped food grade polypropylene cheese mold made in the US. Easy to clean and machine washable.

Colby

Colby cheese was originally produced in Colby Wisconsin; it is a lot like cheddar. The difference is it is produced through a washed rine process. This washed rine process gives Colby cheese a soft and creamy pleasant flavor.

Comte 10 lb cut, 1/8 Wheels

This big wheel of cheese is also known as Gruyere de Comte or French Gruyere. Originally, Gruyere was neither Neither Swiss nor French. The root of the word stems from Charlemagne's reign, inclusive of France, Switzerland and parts of Germany, Where the forests were termed gruyeres. Wood from those forests fired the kettles for the cheese makers as they traded cheese For firewood. Comte is aged 6 months to a year, whereas Swiss Gruyere is sometimes only aged for 3 months. It takes as many as 530 liters of milk, about the daily production of 30 cows, to make 1 Comte, weighing approximately 80 pounds. The cheese is Regularly wiped and rubbed with brine to encourage the development of the rind mold. The eyes of the Comte are the result of Proper affinage and should be the size of a pea to a small cherry. If affinage is prolonged at too low of a temperature, the Result will be that no eyes form. The AOC designated regions include the Franche-Comte, eastern Burgundy, parts of Lorraine, Champagne and the Rhone-Alps. Comte is highly controlled for quality and 5% of the cheeses fail to meet AOC standards. The Flavor is complex, nutty and caramelized with a lingering but not sharp flavor.

Cotija

It is a Hispanic-style cheese, known as the "Parmesan of Mexico". It was originally made with goat's milk but today cow's milk is preferred. This cheese is strongly flavored, firm and perfect for grating. It is used in Hispanic cooking, in a manner similar to the way Parmesan is used in Italian cooking. Cotija is commonly used to add a lively garnish to common dishes: simply sprinkle on top of refried beans, salads, chili or lasagna. In Mexico, it is also widely used to enhance the flavor of many savory dishes by mixing directly into the casserole or recipe. In the U.S. it is increasingly popular on pasta. See for yourself how much zestier any pasta or even simple macaroni and cheese will taste with a sprinkle of Cotija. It is typically shredded onto cooked foods, also in salads and with fruit.

Couronne French Brie 60%

This excellent Brie is made with 60% cream, which gives it a rich, smooth flavor. Not too fat, not too lean, just right, our Henri Hutin Couronne is mild, sweet, and perfectly ripe, a natural companion to crusty baguettes and crisp champagne. Try it with berries or sweet chutneys. Serve at room temperature or bake for a tasty appetizer.

Creamy Havarti

Creamy Havarti is is a cows milk cheese that has cream added for an extra smooth texture. It is semisoft and laced with pin-sized holes. It has a mild sweet and creamy taste and is perfect on bread or as a melting cheese.

Creamy Havarti Light

This Light version of Creamy havarti is made with the same washed rind process and infused with extra cream for delighfully creamy sweet flavor. You won't blieve this is a lite cheese!

Creamy Havarti, Dill

Creme Fraiche

This culture is added to light cream to produce a delicious CrFme Fraiche that may be served fresh or used in cooking. Each packet will set up to one quart with a yield of app. 1 pound. When drained slightly it will even produce a creamy mascarpone cheese. culture includes: s.lactis, s.cremoris, l.b.diaetylactis, rennet

Crottin de Champcol

So many uses for this versatile goats milk cheese. As close as you are going to get to an "AOC crotting de Chavignol" in the U.S. Pascal Jacquin put a lot of effort into this cheese so that it can be enjoyed from young, for salads And crostini, to old, for grating. Crottin de Champcol is made in the Loire around Sancerre and Berry, and is named for the Tiny village of Champcol. Crotin in French means horse or mule dung. Not a particularly appetizing description but nonetheless A rich a flavorful cheese. Crottin Jacquin are produced in Berry, near Cher. After 2 weeks of affinage the rind begins to Take on the molds that define this cheese and after 4 months it will be gradable and still very tasty. With age, the rind Thickens with mold while the interior begins to transform from the outside in. Distinct age layers are seen throughout this Process. The flavor will be complex, grassy and nutty with a great salty balance. The rind, except when young, should always Have mottled blue, white and gray mold. For serving, simply dust off the excess and then dig in. They may be ugly but they are Worth it!

Crottin Mold

2-1/2"Wide x 4-3/4"High with a solid bottom. Made from grade polypropylene cheese molds imported from France. Easy to clean and machine washable.

Danish Blue

Danish Blue Castello

Our Blue Castello, from Tholstrup, maker of fine cheeses since 1893, is a triple-cream, blue-veined cheese with a washed-rind. The surface has a unique combination of blue-green and reddish molds. These molds give Blue Castello its distinct aroma and flavor. It has a delectably rich and buttery taste accented by its tangy blue veins. The mild flavor develops steadily as long as it keeps, but it never becomes strong.

Danish Blue, Crumbled

Also called Danablu cheese, Danish Blue cheese is a rich cow's-milk cheese, milder and less complex than Roquefort, and not quite as moody. Ideally, it is a semi-soft cheese with a milk-white look but with a delicate network of blue-green veins, with a creamy, spreadable texture with unevenly spaced holes. It cuts easily and can become rather crumbly at times. Hence this crumbled version, which will save you vital seconds and eliminate many a tense moment which you otherwise would have spent in the crumbling process.

Danish Esrom

Danish Esrom (Ess-rum), also known as Danish Port-Salut, is full flavored, semi-soft, with a big aroma. A Trappist style cheese, it is made from partially skimmed cow's milk, and under the foil wrap which it is commonly packaged in, the rind is orange from the occasional rubbing with brine. This cheese has a tiny whole structure and a yellow pate.

Direct Set Chevre

This is a direct set culture which will give you a rich and creamy tasing fresh cheese from your own goats milk. Each packet will set up to one gallon of milk and will yield approximately two pounds of fresh cheese. The cheese may be used as is on bagels or in cooking your favorite dishes.culture includes: s.lactis, s. cremoris, s lactis biovar diacetylactis, rennet.

Direct Set Fromage Blanc

This starter culture has to be one of the most sensational finds we have made in our years of cheesemaking. It is so simple even your children can make it. Everything you need to make your own cheese except for the milk is in the packet. It is similar to cream cheese with a delightfully rich flavor. Fromage Blanc can be used in cooking or simply spread on your morning toast. Each packet will set up to one gallon of milk and will yield approximately two pounds of fresh cheese. culture includes: s.lactis, s.creamoris, l. biovar diacetylactis, rennet

Direct Set Fromagina

Here is a new cheese culture which is a cross between Fromage Blanc and Mascarpone. Fromagina is excellent in cooking or may be served by itself as a delightful creamy rich spread. This is an easy cheese to start out with and we highly recommend it for both beginners and advanced cheesemakers. Each package will set up to one gallon of milk and will yield approximately two pounds of cheese.culture includes: s.lactis, s.cremoris, s. lactis biovar diacetylactis, rennet

Direct Set Thermophillic

Each packet will set 2 gallons of milk. This culture is used in making Parmesan, Romano and Swiss and other Italian style cheeses. These are added directly to your milk and take all the muss and fuss out of the culturing process.

Double Gloucester

Double Gloucester is crafted using a mixture of morning and evening milk, hence the name, Double Gloucester. It is a traditional, unpasteurized, semi-hard cheese which has been made in Gloucestershire since the sixteenth century. Ours is by the inimitable Ford Farms on the south coast of england, and is aged in a traditional cloth binding for 6 months.

Drunken Goat from Spain

From the village of Jumilla in the Murcia region of Spain, Drunken Goat is a semi-soft artisan goat cheese with a smooth violet rind which has been soaked in Doble Pasta wine for 48-72 hrs. Aged about 75 days, it has a sweet, smooth flavor. This is a very difficult cheese to find.

Dry Jack

Dry Jack is Monterey Jack cheese made from skim or part-skim milk that has been aged from six to nine months or as long as several years. It has a sharper flavor than young Jack. Dry Jack cheese was produced accidentally in 1915 when a San Francisco wholesaler found himself overstocked with Monterey Jack. He salted it in hopes of preserving it, and later found that the cheese had become fruity, rich, and hard, much like fine Italian.

Dutch Edam

The spherical shape and bright red wax coating make Edam one of the most recognized imported cheeses. Made from skimmed cow's milk, Edam is smooth and supple with a slight aftertaste.

Ekte Gjetost 100% Goat Cheese

Ekte Gjetost means pure goat cheese in Norwegian. Ekte Gjetost is a unique Norwegian whey cheese made from 100% goat's whey, its colour is darker than Ski Queen's and the flavour, richer. Its texture is firm and it is served in thin slices on bread or biscuits.

English Cotswold - Double Gloucester with Chives

Sometimes called "Double Gloucester with Chives", our Clawson Cotswold is a delicious blend of Double Gloucester cheese with chopped chives and onions. This cheese is called after the picturesque Cotswold shire of Britain. It is wonderfully cheddary and smooth, powerfully flavored. Cotswold is also well known in Britain as "Pub Cheese." Do not worry about small amounts of white mold it is natural.

English Huntsman - Double Gloucester and Stilton

Hunstman is an English cheese, consisting of a layer of Stilton cheese between two layers of Double Gloucester cheese. The creamy, forceful Stilton is sandwiched between layers of mellow, satiny Double Gloucester. The result is an excellent flavor combination that is as delicious as it is beautiful. Our Hunstman is by Ford Farms of southern England, creators of tratitional farmhouse style cheeses. We also carry their Stilton and Double Gloucester each sold separately.

English Stilton

Stilton is named for the little village of Stilton, but is has never been made there. It was, however made nearby and is still made locally within the counties of Derbyshire, Leicestershire (now including Rutland), and Nottinghamshire. Known in Britain as the "king of cheeses", Stilton has been protected by a copyright invested in the Stilton Cheese Makers' Association. There are currently five members of the association and one other producer. Stilton cheeses are drum shaped with a thick, hard, un-cracked crust, which is usually grayish brown and slightly wrinkled with whitish powdery patches. The paste is crumbly when young, softening and darkening at the rind as it matures. It is a lovely creamy ivory color with well spread blue veining growing from the center outward. The veining increases in area and turns a bright blue-green with maturity. The aroma is sharply nutty and the flavor is full of mellow nuts and fruit. The flavor strengthens as it matures. Stilton is not sold until it is at least three months old and a few cheeses are sold when they are more mature. The best Stilton, made from the summer milk, is in the shops from September to Christmas. The age at which Stilton should be eaten is very much a matter of personal preference. But much of the cheese sod in supermarkets is fairly immature. More mature cheeses are to be found in specialty cheese shops. Stilton is a good after dinner cheese. It was traditionally served with Port. At one time it was fashionable to slice the top off a whole cheese and to spoon or scoop out the past with a special scoop. Sometimes the cheese was also pierced with knitting needles and Port was poured over the cut surface and encouraged to penetrate into the cheese. Our Stilton comes from the incomparable Ford Farms, producers of artisan farmhouse style cheeses.

English Wensleydale

The most famous of all the Yorkshire Dale cheeses and a cheese with history, the recipe for Wensleydale can be traced back to the Cistercian monks who came over to England with William the Conqueror in the 11th century. Eaten comparatively young, usually between one month and three months of age, Wensleydale tastes delicious when complimented by a nice slice of apple pie for an alternative dessert or afternoon snack. Wensleydale is a moist, crumbly and flaky textured cheese with a mild and slightly sweet flavor.

Epoisses de Bourgogne AOC

Epoisses de Bourgogne is a famous cheese, well known to any well traveled cheese enthusiast. The Texture can be very runny and it might be wise to serve this sinful cheese with a spoon. The aroma is powerful and a good Prelude to an outstanding flavor. Epoisses de Bourgogne is a favorite to most "washed rind" aficionados.

European Cheese Sampler 2

This cheese sampler combines four more world renowned cheeses from Europe. The first is a creamy with Dill it combines the smooth sweet taste of Havarti with dill for a great mixture of flavors. The Greek Mzithera is a ewe's milk cheese that has a nutty flavor and an almost rubber texture. We also offer a Dutch Edam which is has a mellow flavor and goes great with just about anything. The final cheese in this sampler is Swiss Gruyere this cheese is a delicious sliced cheese and makes a great sandwich.

Farmers

A staple on the Sedish farmer's breakfast table, Farmer is a semi-soft, mild Swiss cheese called "hushsllsost" which means "household" or farm cheese. Slices and melts well for sandwiches, gourmet pizzas, and casseroles. This make Farmers a nice all-occasion cheese.

Farmhouse Cheddar

Cheddar is the most widely made cheese in the world and as a result it is often known by the derogatory title of mousetrap cheese. In fact top-quality Cheddar, both farmhouse and factory made is very good indeed but much of the mass-produced cheddar cheese is bland and rubbery, bordering on tasteless. A small amount of real is still made in the Cheddar area and in other parts of the southwest region of England. The cheese is traditionally drum-shaped and weighs up to 61 lbs, and is bound with a bandage to ensure a good hard grayish brown rind. Cheeses may be matured for anything from six to 18 months. Cheddar had a smooth and fairly hard texture, which should neither bend nor crumble. The paste is golden yellow in color, darkening a little with age. The flavor starts off fairly mild and meadow sweet with nutty tones, often with a light salty tang. It matures to a strong full, wonderfully nutty taste with a real piquancy to it. Older cheeses attack the tongue with their salty acidity.

Fermier Agour

This raw milk cheese from Agour is made from the milk of one specific farm. The texture is slightly drier and more crumbly Than the others and the flavor packs a little more intensity. Its orange rind is due to the rubbing of the Basque "piments d'Hespelette".

Finnish Lappi

Lappi is so named because its recipe was developed in the Lapland region of Finland. It is made from partially skimmed cow's milk, which results in a cheese nearly identical to Emmental except that it is pasteurized, and so is slightly less flavorful. It is also similar to swiss cheese, but with smaller holes and a slightly firmer texture. Lappi is a favorite among those who prize a mild nature and sweet taste. It is a classic melting cheese and can be substituted in nearly all Fondue recipes.

Florette

This goat cheese from the Guilloteau family of cheeses continues to round out their impeccable line of soft ripened selections. Besides its unique octagonal shape it is also unique in that it very rarely develops a sharpness that is a potential downfall In a goats milk brie style cheese. Instead, it is characterized by subtle, delicate flavors with a slight goat cheese aroma. The texture is satisfyingly creamy and spreadable. This is a must for any goat cheese lover!

Fondue Pot

Fondue as we know it today originated in Switzerland as a way of using up hardened cheese and surviving the bitingly cold winters when fresh food was scarce. Peasant villagers would prepare a mixture of Emmenthaler and/or Gruyere cheese and wine, melted in a communal pot. Today, we have the luxury of fresh cheese and freshly baked bread all year round, and we have a more varied selection of cheeses to drop into our fondue pots! Our stainless steel fondue pot comes with 8 color-coded fondue forks, and a built in burner to keep your fondue warm and creamy. For a list of cheeses that you'll want to try in this pot, visit our Fondue category on the left hand category menu.

Fourme d'Ambert AOC

Traditionally this cheese was produced from milk only around the town of Ambert but now the AOC status includes the Montbrison region as well as others. The word fourme refers to the wooden mold or form that shapes the cheese into a small Cylindrical shape. It is a smooth, creamy cheese with sweet, fruity flavor.

French Brie with Herb & Garlic

Our 60% French Brie Couronne with Herbs and Garlic, by the superlative fromagerie Henri Hutin, is made of 60% Cream and topped with a light dusting of herbs and garlic.