Comte by Artisanal Premium Cheese

Comte by Artisanal Premium Cheese Review

Comte by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves

Comté is made from the raw milk of red and white Montbeliard cows in the Jura Mountains of France in Franche-Comte. The cheese is produced in small, cooperative dairies, known as "fruitières" which collect the milk from 15 miles around only. Comte is the most popular DOP cheeses in France, and it is claimed that there are more than 83 distinct flavors in Comte, including apricot, chocolate, butter, cream, and grilled bread.

Cantal (8 ounce)

Cantal (8 ounce) Review

Cantal (8 ounce) Feature

• Some call it a French Cheddar
• An ancient cheese dating back to the 1st century
• Pair with Beaujolais or any Gamay wine
• Made from pasteurized milk
• Imported from France

Cantal is one of the oldest French Cheeses, predating both Roquefort (11th Century) and Livarot (13th Century). In fact, Pliny the Elder mentions Cantal in his "Historia Naturalis" written in the 1st Century AD. Cantal was originally produced by putting the curd into "le formage", a wooden cylinder, which is believed to be the origin for the French word for cheese. Named after the Cantal Mountains in Auvergne, this cheese has been dear to the French throughout history. For example, in medieval times it was the courtly custom to send a gift of cheese to impress or to people one admired. Cantal is made from raw cow's milk with the curd being heated before pressing. This AOC cheese has a smooth, grayish-brown rind with a smooth, pale yellow, close-textured interior. Cantal has a milky aroma, a nutty flavor with a hint of tangy butteriness, and a slightly acidic finish. Aged from three to nine months, it is prone to blue mold (fleur de bleu) which the French gladly eat, but can also be cut off if this is not your preference. Try Cantal in a French ploughman's platter, in soups or sauces, or to flavor muffins or gratins. But, ignore this description and take advice from a French poet: "To elaborate on Cantal is an error of taste; it is all simplicity".

• Made from unpasteurized cow's milk.
• Photo depicts whole 20 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

Caciotta Dei Boschi (8 ounce)

Caciotta Dei Boschi (8 ounce) Review

Caciotta Dei Boschi (8 ounce) Feature

• A gourmet experience
• Grate this flavored pecorino over pasta or rice
• Enjoy it thinly sliced to unlock it full flavor
• Made from pure sheep's milk
• Imported from Lazio, Italy

Caciotta Dei Boschi, an elegant table cheese made from scarce Roman sheep's milk and rare black truffle shavings, is made by the highly regarded Lopez Company, a family owned and operated business that has been making cheese in the Roman countryside for several generations. Caciotta is a name used all over Central Italy that denotes a farmhouse sheep's milk cheese. This caciotta is quite tangy and sharp, as are all sheep's milk cheeses, and highly aromatic with a distinctive, lingering aftertaste, thanks to the truffles. Caciotta Dei Boschi also contains bits of Porcini mushrooms, which serve to further augment the earthy character of this Italian masterpiece.

• Made from pasteurized sheep's milk.
• Photo depicts whole 4 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

Hirtenkase (1 pound) by Gourmet-Food.com

Hirtenkase (1 pound) by Gourmet-Food.com Review

Hirtenkase (1 pound) by Gourmet-Food.com Feature

• Imported from Germany
• Cow's Milk
• Hard Texture
• Award Winning
• Picture depicts an 8-oz. wedge

Hirtenkäse is traditionally handmade in the Allgäu mountain region in the South of Germany. Hirtenkäse is a rustic and savory hard cheese. It is an authentic mountain cheese with a rugged, earthy aroma. The rich cow's milk for the Hirtenkäse comes from mountain farmers. Their cows graze in elevations of at least 2600 feet. Our farmers have only about 12 - 15 cows per farm, so they are well cared for, which will result in wonderful, rich milk. The cows enjoy the fragrant grasses on alpine meadows in the summer and spend the winters in their cozy barn, eating aromatic hay. In mid September there is a big festival in the Allgäu. The lead cow is decoreated with flowers and she is herd down from the mountains to the barn. That's where the name Hirtenkäse comes from. It is German for â??herdsmanâ?TMs cheeseâ?TM. Hirtenkäse won two gold medals at the World Cheese Awards in London, England in 2005. We cut and wrap this cheese in wedges of 8 ounces and 1 pound. Don't be surprised when this cheese arrives in crumbles as at times it may be crumbling while cutting.

3" Dog Bone Stuffed with Cheese n Bacon Dog Treat Chew

3" Dog Bone Stuffed with Cheese n Bacon Dog Treat Chew Review

3" Dog Bone Stuffed with Cheese n Bacon Dog Treat Chew Feature

• White, cut femur bones are stuffed with a wholesome, cheesey mixture.
• The resulting treat couples the teeth cleaning advantages of the hard bone with the delicious taste of the stuffing.
• We use real cheddar cheese and bacon bits to provide the taste dogs can't resist! Bones are available in 3" or 6" sizes.

White, cut femur bones and are stuffed with a wholesome, cheesy mixture. The resulting treat couples the teeth cleaning advantages of the hard bone with the delicious taste of the stuffing. We use real cheddar cheese and bacon bits to provide the taste dogs can't resist! Bones are available in 3" or 6" sizes.

Large Knife for Hard Cheeses (5 ounce)

Large Knife for Hard Cheeses (5 ounce) Review

Large Knife for Hard Cheeses (5 ounce) Feature

• A knife well-suited to cut any medium to hard textured cheese
• Quality Dutch construction
• Imported from Holland
• You will never have to buy another cheese knife again
• Cuts hard cheeses with ease

This sturdy knife has Boska's signature raised handle, allowing its user to cut all the way down to the cheese board without his or her hand getting in the way. Like all other Boska knives with wooden handles, its one-piece handle is affixed to the blade with strong metal rivets. Its sharp, pointed end is perfect for piercing and/or scoring a tough rind. Imprinted on its blade is "KAAS KAAS KAAS", which is the Dutch word for cheese. Designed for larger cheeses, this knife is 21cm long.

Testun al Barolo (8 ounce)

Testun al Barolo (8 ounce) Review

Testun al Barolo (8 ounce) Feature

• Imported from Italy
• Made from either sheep or goat's milk depending on availability
• Fabulous with bold red wines
• A perfect accent to any cheese board
• Makes an excellent addtion to a wine or gift basket

The word "testun" means stubborn in Cuneo dialect. This cheese is aptly named, as it is the most difficult to produce among all cheeses from Mondovi (Robiola, Raschera, Ormea, Valcasotto) and it is the one which requires the longest time to ripen (twelve months on average). It is made from pure sheep or goat's milk, depending on availability, although sometimes a little cow's milk is added as well. Whichever milk is used, it all comes animals that graze freely on alpine pastures, lending the cheese the perfumes of wildflowers and grass. Depending on the meadows and the season, the cheese can take on the aromas of thyme, chamomile, mint, liquorice or caramel.

During its aging, Testun acquires extraordinary characteristics and becomes a great cheese. Its color is straw-yellow and its consistency is slightly crumbly. Some Testuns are chosen to be ripened while coated with pressed Nebbiolo grapes, the same grapes used to make Barolo wine. These cheeses are aged in small oak barrels. When this is done, this already excellent cheese is enriched with fruity wine flavors that further enhance its complexity.

• Made from pasteurized sheep, goat or cow's milk.
• Whole form is 15 lbs.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

Swiss Cow Milk Cheese, Emmi - 1 lb

Swiss Cow Milk Cheese, Emmi - 1 lb Review

Swiss Cow Milk Cheese, Emmi - 1 lb Feature

• High Quality & Freshness Guarantee
• Fine Gourmet Foods for Someone Special
• Ideal Corporate & Holiday Gift
• FedEx Overnight Delivery with Ice Packs
• Any Questions Please Call (800) 522-8427

Cut to Order Semi-Hard Cheese. Emmi Swiss Cheese has a mild yet pleasant Swiss cheese flavor. Great for cooking, sandwiches or snacking. We will substitute similar or comparable items if the cheese is unavailable.

Parmigiano Reggiano - 1/8 Wheel (10 pound) by igourmet.com

Parmigiano Reggiano - 1/8 Wheel (10 pound) by igourmet.com Review

Parmigiano Reggiano - 1/8 Wheel (10 pound) by igourmet.com Feature

• Imported from Italy
• Made from unpasteurized cow's milk
• Aged for 18-20 months for maximum flavor and finsish
• A perfect addition to any cheese board or party platter at your next gatherint
• Pairs well with bold red wine, fabulous for antiapasti or to add grate over any dish to add that little something extra

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!

• Made from unpasteurized cow's milk.
• Photo depicts whole 80 lb. form of cheese.
• We cut and wrap this item..
• Please contact us if you would like to purchase the whole form.

Monteo Tavoliere (8 ounce) by igourmet.com

Monteo Tavoliere (8 ounce) by igourmet.com Review

Monteo Tavoliere (8 ounce) by igourmet.com Feature

• Imported from Italy
• Aged for 60 days and made from pasteurized cow's milk
• An authentic table cheese from the Veneto region of Northern Italy
• Soft and buttery, it pairs well with soft sweet whites or red wines
• A must have to add to your antipasta or cheese platter at your next party

Light in color, delicate in texture and sprinkled with an intricate pattern of eyes and holes, Monteo Tavoliere by la Casearia makes an impression on the eyes first, then the palate. Monteo Tavoliere is a table cheese made from cow's milk from select dairies in the Veneto region of Northern Italy. It ages for a minimum of 60 days until it is soft and buttery with an abundance of holes. One attribute of Monteo is its terrific melting ability. Even when heated, it maintains its structure-proof of a good cooking cheese. Monteo Tavoliere is a versatile table cheese that compliments many recipes in a healthy, Mediterranean diet. A must try for fans of Northern Italian mountain cheeses like Asiago and Crucolo.

• Made from pasteurized cow's milk.
• Photo depicts whole 28 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

Piave Vecchio (9 ounces) by Gourmet-Food.com

Piave Vecchio (9 ounces) by Gourmet-Food.com Review

Piave Vecchio (9 ounces) by Gourmet-Food.com Feature

• Imported from Italy
• Cow's Milk
• Hard Texture

Piave Vecchio or Old Piave is made from the pasteurized cow's milk. The cheese is made by a cooperative in the Piave River Valley region of Belluno, Italy in 15-pound wheels with the name impressed in the rind. This gourmet cheese has been aged for about 10 months and has a dense texture and butterscotch aroma and flavor that resembles a young Parmigiano Regiano.

Imported Sicilian Caciocavallo - 1 Pound

Imported Sicilian Caciocavallo - 1 Pound Review

Imported Sicilian Caciocavallo - 1 Pound Feature

• Imported Sicilian Caciocavallo cheese
• Features a spice, yet savory taste
• Grate for pasta or serve with bread and olives
• Offers 1 pound per package

A spicy, yet savory cheese. The Italian choice for cheese. Used as a grating cheese for all pasta dishes or can just be served as an antipasto with bread and olives

Bra Duro Cheese (Whole Wheel) Approximately 12 Lbs

Bra Duro Cheese (Whole Wheel) Approximately 12 Lbs Review

Bra Duro Cheese (Whole Wheel) Approximately 12 Lbs Feature

• Made from Cow's milk
• Flavor: Semi-Sharp
• Recommended Wine: Barolo
• Product of Italy
• Whole Wheel

Taking its namesake from this city are two spectacular D.O.P. cheeses: Bra Tenero and Bra Duro. Bra Duro, made in the Cuneo province from raw cow's milk, is the firmer of the two, as it is aged for at least 180 days. With scattered holes th roughout, it's pale-yellow pate is nutty and aromatic, while its flavor is piquant and salty.

Il Forteto Pecorino Stagionato in Various Flavors - 4 Pound

Il Forteto Pecorino Stagionato in Various Flavors - 4 Pound Review

Il Forteto Pecorino Stagionato in Various Flavors - 4 Pound Feature

• Aged cheese with a firm texture and a nutty and slightly herbaceous flavor
• Crushed red peppers that lend a spicy kick
• Some of Italy's finest specialty cheeses
• Specialty is aged for three months
• Makes the perfect gift idea

In the farming town of Mugello near Florence and Tuscany, Il Forteto makes some of Italy's finest specialty cheeses. "Pecorino" signifies sheep's milk and "Stagionato" indicates that this specialty is aged for three months. The aging gives the cheese a firm texture and a nutty and slightly herbaceous flavor. It has whole black peppers that lend a spicy kick, but nothing too overwhelming to this already wonderful cheese. Forteto Pecorino Stagionato with Black Pepper.

Hirtenkase (8 ounces) by Gourmet-Food.com

Hirtenkase (8 ounces) by Gourmet-Food.com Review

Hirtenkase (8 ounces) by Gourmet-Food.com Feature

• Imported from Germany
• Cow's Milk
• Hard Texture
• Award Winning
• Picture depicts an 8-oz. wedge

Hirtenkäse is traditionally handmade in the Allgäu mountain region in the South of Germany. Hirtenkäse is a rustic and savory hard cheese. It is an authentic mountain cheese with a rugged, earthy aroma. The rich cow's milk for the Hirtenkäse comes from mountain farmers. Their cows graze in elevations of at least 2600 feet. Our farmers have only about 12 - 15 cows per farm, so they are well cared for, which will result in wonderful, rich milk. The cows enjoy the fragrant grasses on alpine meadows in the summer and spend the winters in their cozy barn, eating aromatic hay. In mid September there is a big festival in the Allgäu. The lead cow is decoreated with flowers and she is herd down from the mountains to the barn. That's where the name Hirtenkäse comes from. It is German for â??herdsmanâ?TMs cheeseâ?TM. Hirtenkäse won two gold medals at the World Cheese Awards in London, England in 2005. We cut and wrap this cheese in wedges of 8 ounces and 1 pound. Don't be surprised when this cheese arrives in crumbles as at times it may be crumbling while cutting.

Carmody wheel (3-4 pounds) by Gourmet-Food.com

Carmody wheel (3-4 pounds) by Gourmet-Food.com Review

Carmody wheel (3-4 pounds) by Gourmet-Food.com Feature

• Produced in America with pride
• Cow's Milk
• Firm Texture
• Artisanal
• Picture depicts a wheel of Carmody

Carmody is an artisanal cow's milk cheese made with the milk from Jersey cows. The cheese is aged for at least 6 weeks at the Bellwether Farms in Sonoma County in California. This gourmet cheese has a golden color, a smooth texture and a wonderful flavor with butterly intensity. As it ages the flavor becomes sweeter with hints of caramel. We sell this cheese as an entire wheel of 3-4 pounds, and as wedges of 1 pound and 8 ounces.

Montasio (8 ounce)

Montasio (8 ounce) Review

Montasio (8 ounce) Feature

• Made in large wheels it sports a nutty and sweet flavor
• An excellent table cheese
• Serve thinly sliced or cubed into a salad
• Made from unpasteurized milk
• Imported from Italy

Montasio is a pasture-terraced mountain located to the northeast of Venice in the Friuli-Venezia region of Italy. The cheese Montasio was originally made by the monks who occupied the monastery that owned those pastures in the thirteenth century. Today, the cheese is a DOC cheese, which means its properties and production are protected by law. Montasio can now be made legally in all of Friuli-Venezia Giulia and parts of Veneto. Made in large wheels, the flavor of this cheese is nutty, and slightly fruity. Since the mountain milk from which Montasio is made is high in butterfat, the cheese has a richer flavor with hints of butterscotch.

• Made from unpasteurized cow's milk.
• Photo depicts whole 14 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.