Cheese

Tuxford & Tebbutt English Mature Cheddar

tuxford tebbutt cheddar.jpg

Historically, in the world of cheese, the use of black wax was reserved for premium products. For example, in the 1970s, black waxed Gouda was the top of the line. Nowadays, a rainbow of wax colors is used across the quality spectrum. Some of the more traditional producers have maintained the tradition of coding quality by wax color, one of which is England's Tuxford & Tebbutt.
Read more ››

French Raclette

French Raclette

The world's most famous melting cheese, Raclette is made in the Alps on both sides of the French-Swiss border. The French version is perhaps a bit softer than Swiss Raclette, but the two taste very similar. Raclette has a semi-soft interior dotted with small holes and a rosy inedible rind. Eaten as a table cheese, Raclette has a smooth, creamy taste that is neither too salty nor sharp. However, our French Raclette tends to have a strong, pungent aroma that is not for the timid.
Read more ››

Royal Blue Stilton

Royal Blue Stilton

Long known as "The King of Cheeses", 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. There are just six dairies licensed to make Stilton, each being subject to regular audit by an independent inspection agency accredited to European Standard EN 45011.

To be called Stilton, a cheese must:
Read more ››

BelGioioso Mascarpone

BelGioso cheeses.gif

In 1979, BelGioioso Cheese Company President Errico Auricchio moved his family from Italy to America to start a cheese company like the one his grandfather had founded in Italy over a century ago. The result -- the complete line is made with the freshest milk and from authentic Italian recipes.
Read more ››

Cambozola

Cambozola

Cambozola, which is made by Kasseri Champignon in Bavaria, is a rich and creamy Camembert-type cheese with a bloomy white rind. Beneath its crust, one finds streaks of tangy blue. Hence its name: the marriage of Camembert and Gorgonzola gives us Cambozola. Very popular all over the world, Cambozola is the perfect addition to the after-dinner cheese course and pairs well with fruit and nuts.

* Made from pasteurized cow's milk.

Beemster X.O. Extra Double Aged Gouda

Beemster Aged Gouda

We experienced a moment of culinary divinity when we first sampled this double-aged Gouda. Previously, we doubted that any cheese could be more flavorful than Beemster's 18-month Aged Gouda, but their X.O. indeed sets a new bar. With this 26-month gouda, we first noticed its delicate, brittle texture. After we tasted it, the flavor of butterscotch permeated the palate, followed by alternating waves of whiskey and pecan.

* Made from pasteurized cow's milk.

Serving Suggestions: Beemster X.O. Extra DOUBLE Aged Gouda
Read more ››

Super Sharp Quebec Vintage Cheddar

Quebec Vintage Cheddar

Our Vintage Canadian Cheddar has been aged over four years! Cheddar is a firmly pressed cheese with a hard, homogenous texture. The cheese begins life with a flexible texture and slightly acidic, buttery sweet taste. The fat, protein, minerals and ashes gradually break down during the fermentation and aging process, which intensifies the flavors and firms and dries the texture. Made in Quebec, this cheddar does not contain food coloring. Instead, it showcases a lovely, off-white color. Enjoy the full-flavored, intense, tanginess of this excellent Canadian Cheddar.
Read more ››

Manchego

Manchego

Manchego is Spain's most famous cheese. Produced in La Mancha in Central Spain, true Manchego is made from 100% sheep's milk. Cheeses from Spain are commonly made from sheep's milk because most of the territory is rocky and dry; unfriendly to cows but suitable for raising goats and sheep. The abundance of wild herbs on Central Spain's grazing lands gives Manchego a special taste and aroma. Its flavor is zesty and exuberant ,while its texture is firm but not dry. Manchego can be recognized by the zigzag pattern etched into its rind.
Read more ››

Syndicate content
adjustments