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.
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.
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.
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.
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.
This stunning cheese by Clawson features layers of their famous Windsor Red, with prime Blue Stilton, long known as the King of Cheeses, sandwiched between. The name Royal Windsor Red, then, is only fitting for this fabulous savory combination. The marbled red color of the Windsor Red is produced by the addition of port and brandy to a pale cream cheddar cheese. Blue Stilton is one of a handful of British cheeses granted the status of a ˘protected designation origin÷ (PDO) by the European Commission. Only cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire, and made according to a strict code, may be called Stilton. Royal Windsor Red is a masterpiece which could only be created by Clawson Dairy, one of the UK's most successful and progressive dairies, and a leading innovator and producer of blended cheeses.
Montagnolo is a triple cream soft ripened blue cheese, carefully crafted by the master cheese makers of Kaserei Champignon in the alpine mountain region of Bavaria, Germany. The buttery texture and rich, piquant flavor intensifies as it ripens. This cheese was inspired by delicacies of the Renaissance and a time when cheese making was performed by cottages and families in this region.
Another delightful creation from the superlative fromagerie Henri Hutin, this French brie with pepper is a delicately seasoned version of the French classic. Here is a piquant complement to your favorite French white wine.
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!
Perfect for slicing soft cheeses! This knife is specially designed with a unique 5 1/2" open surface blade and a sharp serrated edge. The open surface blade releases surface tension so the cheese won't stick to the knife. And just because it's so good at cutting soft cheeses doesn't mean you can't use it for firm cheeses as well - the piked tip allows easy spearing of your selected slice. And excellent knife that will produce a perfect slice, thick or thin, every time.