No Woman (7 ounces) by Gourmet-Food.com

No Woman (7 ounces) by Gourmet-Food.com Review

No Woman (7 ounces) by Gourmet-Food.com Feature

• Produced in America with pride
• Cow's Milk
• Firm Texture
• Artisanal

Seattle's artisanal cheese No Woman has Jamaican Jerk spices added, resulting in a cheese with a warm, nutty, spicy flavor. No Woman is smoky and earthy with a touch of brown sugar and cloves. No Woman's unusual and satisfying flavor is sure to excite your taste buds.

Saint Nectaire (1 pound) by Gourmet-Food.com

Saint Nectaire (1 pound) by Gourmet-Food.com Review

Saint Nectaire (1 pound) by Gourmet-Food.com Feature

• Imported from France
• Cow's Milk
• Firm Texture
• Picture depicts an 8-oz. wedge

Saint Nectaire is an ancient French gourmet cheese from the mountains of the Auvergne. This is a raw milk cheese in France and is brought into the USA made with pasteurized milk of mostly Salers cows. The cheese is made in round flat discs. It has a grayish rind with light yellow or reddish patches. The supple paste is pale gold in color and becomes almost runny as it matures. It has a really earthy aroma. The paste alone has a sweet and grassy aroma and this is repeated in the flavor which is only slightly farmyard like. The cheese is firm, though supple, with a moldy smell and a mild flavor. We cut and wrap this cheese in wedges of 8 ounces and 1 pound.

Zamorano D.O.C. - Aged 4-6 Months - 6 lb

Zamorano D.O.C. - Aged 4-6 Months - 6 lb Review

Zamorano D.O.C. - Aged 4-6 Months - 6 lb Feature

• 6 lb
• Imported from Spain
• Milk Type: Sheep
• Texture: Firm
• This item is perishable and requires expedited shipping and handling. Expedited charges will be calculated at check out.

This is a sheep's milk cheese made in the province of Zamora, Spain. The cheese is often rubbed with olive oil, giving it a characteristically dark color. The taste has been described as creamy and savory with a hint of piquancy. Zamorano cheese is protected by its Denominacion de Origen, which specifies its origin, production, ingredients and maturation.

Italian Grana Padano Aged Over 18 months -Various Sizes

Italian Grana Padano Aged Over 18 months -Various Sizes Review

Italian Grana Padano Aged Over 18 months -Various Sizes Feature

• Grana Padano is a cylindrical, cooked, semi-fat hard cheese
• Has a grainy consistency
• A sweet and savory cheese
• Use as a table cheese or for grating
• The taste is fragrant and delicate

Grana Padano is one of the most famous cheese of Italy. The name Grana was popularly bestowed upon the cheese because of its grainy consistency which was markedly different from the other cheeses known until then. It began to appear with greater frequency as an ingredient in the foods of aristocrats and commoners alike. Grana Padano is a cylindrical, cooked, semi-fat hard cheese which is matured slowly. It is a sweet and savory cheese. It may be used as a table cheese or for grating. A golden rind encases a white or straw-colored fine-grained cheese with crumbly fissures radiating outwards from the center. The taste is fragrant and delicate, and the cheese preserves its integrity for one or two years. Grana Padano Aged Over 18 months.

Sarvecchio Parmesean Cheese by Wisconsin Cheese Mart

Sarvecchio Parmesean Cheese by Wisconsin Cheese Mart Review

Sarvecchio Parmesean Cheese by Wisconsin Cheese Mart Feature

• Made by Sartori Foods in Antigo, Wisconsin.
• Firm almost hard.
• Robust and rich flavors with pronounced caramel aromas.
• Enjoy grated or shredded over hot pasta dishes or cold salads.
• First Place: Hard Cheeses Wisconsin State Fair 2005, Second

Similar to a parmesan, yet this cheese is aged twice as long making it extremely nutty, crunchy with a sweet flavor.

Cotija (10 ounces) by Gourmet-Food.com

Cotija (10 ounces) by Gourmet-Food.com Review

Cotija (10 ounces) by Gourmet-Food.com Feature

• Produced in America with pride
• Cow's Milk
• Firm Texture
• Excellent for Grating
• Picture depicts a 10 oz. cheese.

Cotija is named after the Mexican town of Cotija de la Paz and is one of the most popular cheeses in Mexico. This American made, Mexican cheese is dry in texture and somewhat salty; it is aged to assure a robust flavor; Cotija is the only choice crumbled over refried beans, soups and salads; it is known as the Mexican Parmesan cheese. Cotija has many uses.

Dubliner (1 pound) by Gourmet-Food.com

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

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

• Imported from Ireland
• Cow's Milk
• Firm Texture
• Cheddar Cheese

Dubliner is an Irish specialty cheese with a distinctive mature rounded flavor and a natural hint of sweetness achieved by combining a secret recipe and the skills of the Kerrygold master cheese maker. The cheese is typically matured over 12 months. Dubliner is a robust, aged cow's milk cheese with a texture similar to a Cheddar. In one bite you can taste the diversity of flavors - from nutty to sharp to sweet. The cheese is named after Ireland's capital and is a simple but still a considered a gourmet cheese. The cheese melts beautifully and could be used as a substitute for Parmesan cheese. We cut and wrap this cheese in pieces of 8 ounces and 1 pound.

Australian Black Wax Parmesan (8 ounce) by igourmet.com

Australian Black Wax Parmesan (8 ounce) by igourmet.com Review

Australian Black Wax Parmesan (8 ounce) by igourmet.com Feature

• Imported from Australia
• A nice hard table cheese
• Perfect for snacking or grating
• Makes a great addition to any recipe
• A unique gift for the cheeese lover in your life

Enjoy this award-winning Italian-type cheese from down under. Made in New South Wales and aged for over a year, this hard cheese is flavorful and nutty. Perfect for salads and grating, its black wax coating signifies its premium quality.

Murcia al Vino (8 ounce) by igourmet.com

Murcia al Vino (8 ounce) by igourmet.com Review

Murcia al Vino (8 ounce) by igourmet.com Feature

• Imported from Spain
• Made from goat's milk
• Bathed in red wine
• Wine delicately infuses cheese
• Makes a striking presentation on the cheese tray

Similar to the Spanish wine cheese, Drunken Goat ®, this wine-bathed cheese is made from pasteurized goat's milk in Murcia region of Spain. This region has a rich variety of grasses, shrubs, and wild herbs on which the goat's graze to give the cheese a distinctive taste and aroma. The unique feature of Murcia al Vino is that it is washed in red wine during ripening. The wine deeply tints the cheese, giving the rind its characteristic burgundy color and imparting a strong floral bouquet. Murcia al Vino is a real gem. It not only has a bold, delicious flavor, it has the intoxicating aroma of a good bottle of wine.

• Made from pasteurized goat's milk.
• Photo depicts whole 5 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.

Beemster X.O. Extra DOUBLE Aged Gouda - Pound Cut (1 pound) by igourmet.com

Beemster X.O. Extra DOUBLE Aged Gouda - Pound Cut (1 pound) by igourmet.com Review

Beemster X.O. Extra DOUBLE Aged Gouda - Pound Cut (1 pound) by igourmet.com Feature

• Imported from Holland
• Made from cow's milk
• Aged for 36 months
• intense, butterscotch, nutty flavor
• hard and grateable,yet creamy on the palate

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.
• Photo depicts whole 24 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.

Black Truffle Cheese by Wisconsin Cheese Mart

Black Truffle Cheese by Wisconsin Cheese Mart Review

Black Truffle Cheese by Wisconsin Cheese Mart Feature

• Made by Carr Valley Cheese Co in LaValle, Wisconsin.
• Semi firm.
• Mild to medium flavor with pieces of black truffle.
• Enjoy with pears, apples, walnuts, cashews, or almonds. Red wines such as Pinot Noir or Burgundy.
• Third Place, Open Category, Sheep's Milk, American Cheese Society, 2006

This award winner is for the truffle lover in you! Plenty of truffle pieces and flavor compliment this amazing sheep's milk cheese!

Drunken Goat (8 ounces) by Gourmet-Food.com

Drunken Goat (8 ounces) by Gourmet-Food.com Review

Drunken Goat (8 ounces) by Gourmet-Food.com Feature

• Imported from Spain
• Goat's Milk
• Firm Texture
• Picture depicts an 8-oz. wedge

The Drunken Goat or Murcia al Vino is a young Spanish goat's milk cheese that is soaked in Doble Pasta Wine for 48-72 hours and then aged for a couple of months. This incredible goat cheese is made the Murcia region of Spain, which is on the Mediterranean coast. When you taste this gourmet cheese you will experience a mild and rich flavor, and clear sweet and spicy finish from the wine. But while very interesting the wine flavor remains subtle and doesn't over power the cheese. It's very delicious for nibbling on. The Drunken Goat has a firm and brilliantly white interior and a smooth violet rind. We cut and wrap this cheese in wedges of 8 ounces and 1 pound.

Tomme Crayeuse Cheese (Whole Wheel) Approximately 4 Lbs

Tomme Crayeuse Cheese (Whole Wheel) Approximately 4 Lbs Review

Tomme Crayeuse Cheese (Whole Wheel) Approximately 4 Lbs Feature

• Made from Cow's milk
• Flavor: Citrus and somewhat earthy
• Recommended Wine: Burgundy, Cotes de Nuits
• Product of France
• Whole Wheel

Tomme De Crayeuse Semi soft cow's milk cheese, earthy flavors with a grayish brown rind, from the Savoie.

Bra Duro Cheese (8oz or 1lb)

Bra Duro Cheese (8oz or 1lb) Review

Bra Duro Cheese (8oz or 1lb) Feature

• Made from Cow's milk
• Flavor: Semi-Sharp
• Recommended Wine: Barolo
• Product of Italy
• Hand cut to order

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.

Comte 15 months (8 ounces) by Gourmet-Food.com

Comte 15 months (8 ounces) by Gourmet-Food.com Review

Comte 15 months (8 ounces) by Gourmet-Food.com Feature

• Imported from France
• Cow's Milk
• Hard Texture
• Picture depicts a 8-oz. piece

Comte A.O.C. is an ancient French gourmet cheese, also known as Gruyere de Comte; it is made in the Massif of the Jura, a region composed of medium range mountains situated in Franche-Comte, which lies between the Vosges and the Haute-Savoie. The Montbeliard cow is the only breed of cattle whose milk is authorized for making Comte. The cheese is hard, straw-colored, contains some medium-size holes and has a tendency to crack on cutting. Comte has a floral aroma with nutty fudge flavors developing in the more mature cheese. The taste is full of nuts and toffee with a lovely long and salty finish. Older cheeses take on a strong, farmyard-like character. The cheese has a thin beige rind which thickens and hardens as the cheese matures. This cheese is a close cousin of the Beaufort.

Green Fields Cheese by Wisconsin Cheese Mart

Green Fields Cheese by Wisconsin Cheese Mart Review

Green Fields Cheese by Wisconsin Cheese Mart Feature

• Made by Saxon Creamery in Cleveland, Wisconsin.
• Firm and easy to slice.
• A semi-soft washed rind cheese from raw cow's milk. Aged at least 70 days.
• Monestary style cheese - soft, buttery, and aromatic.

Made from whole raw cow's milk, and unpressed cooked curds. a washed rind cheese, aged 70 days.

Tomme de Savoie (1 pound) by Gourmet-Food.com

Tomme de Savoie (1 pound) by Gourmet-Food.com Review

Tomme de Savoie (1 pound) by Gourmet-Food.com Feature

• Imported from France
• Cow's Milk
• Firm Texture

Tomme de Savoie is an excellent example of the many French 'Tomme' cheeses. It is made in the Savoie region and also in the Haute-Savoie near to the Swiss border. 'Tomme' means 'piece' and is a general word for semi-hard cheeses. Tomme de Savoie is made from raw cow's milk, it has a rustic appearance and a distinctive hard, powdery rind with spots varying in color from grey to grey white. The paste is pale ivoryto yellow in color, darkening at the rind, supple and with a few small holes scattered through it. The aroma is strongly grassy with ammonia, mushrooms, and caramel. The flavor is somewhat sweet with a fudge taste and a citrus tang; a fine example of French gourmet cheeses of the Savoie region. We cut and wrap this cheese in wedges of 8 ounces and 1 pound.