Loredana's Siena Marinated Imported Asiago & Parmesan Hard Cheese 7.5oz jar

Loredana's Siena Marinated Imported Asiago & Parmesan Hard Cheese 7.5oz jar Review

Loredana's Siena Marinated Imported Asiago & Parmesan Hard Cheese 7.5oz jar Feature

• Marinated Imported Asiago & Parmesan Hard Cheese
• Unique blend of all-natural ingredients
• Family owned and handcrafted in Colorado since 1993
• No added preservatives, sweeteners, artifical colors or flavors
• Gluten Free, No GMO, Vegetarian

Since 1993, Loredana's hand-crafted, artisan style of Marinated Cheeses, Marmalades, Tapenades, Tapenade-style Spreads and Vinaigrettes products come from her rich family traditions of Northern Italian heritage of Friuli-Venezia Giulia. Marinated Asiago & Parmesan cheese and a rich blend of herbs and spices in an infused Olive Oil makes Loredana's hard cheese products unique and unlike any other cheese product on the market today. All of Loredana's products are handmade without preservatives and are created in small batches with the finest ingredients and are proudly...MADE IN COLORADO. Shown here is Loredana's Siena, marinated Asiago & Parmesan Cheese, olive oil, garlic, spices and red pepper. Unleash it onto pasta, poultry, eggs, meat, fish, soups, salads, veggies, rice or use as an appetizer with crackers, bread or baguette. For recipes and other ideas visit our blog - www.loredanas.net

Italian Bitto Cheese 7-Pound

Italian Bitto Cheese 7-Pound Review

Bitto Cheese  DOP is made from whole cows' milk coming from traditional cow breeds. The Bitto Cheese outside has a straw-yellow colour, which tends to become more intense with ageing. This Gourmet Italian Cheese is produced using traditional methods, connected with the environmental characteristics, during the period between June 1 and September 30.

Montasio Cheese DOP (3.5 pound)

Montasio Cheese DOP (3.5 pound) Review

Montasio Cheese Fresh DOP. Price per quarter wheel 3.5/lb.  This Italian Cheese Montasio DOP is a  60 days consider  fresco. The name is  from the Montasio massif, in Friuli. Centuries ago (reliable information goes back to 1700), it was produced on its pastures, with unique characteristics deriving from the happy combination of three fundamental and very particular factors: the hay, milk and air of those mountains. Today this production is wide-spread in the Friuli plain, in the valleys and hills of the Belluno and Treviso areas and in the Venetian plain between the rivers Piave and Brenta, strictly preserving the original characteristics of the product..

Bra Duro Cheese D.O.P. (4.5 pound)

Bra Duro Cheese D.O.P. (4.5 pound) Review

Bra Duro  Cheese. Price per quater wheel 4.5/lb approx. Bra Duro di Alpeggio Cheese DOP derives from the small town with the same name in the province of Cuneo. Bra duro di alpeggio in the past, merchants from Bra Cheese used to purchased the cheeses known as nostrale from the peasants of the valleys surrounding Cuneo, then age it in their cellars before re-selling it to consumers. Currently most of the production of the Bra cheese takes place in small and medium sized cheese factories located in the Cuneo Valley and the small towns of the lower plain. Cattle must be fed exclusively with either fresh of dried grass, and any kind of fodder or bin-preserved food is forbidden.

Classic Italian Hard Cheese Comparison (1 pound)

Classic Italian Hard Cheese Comparison (1 pound) Review

Classic Italian Hard Cheese Comparison (1 pound) Feature

• Assortment of two classic Italian hard cheeses
• Parmigiano Reggiano and Grana Padano Stravecchio
• Compare these two heavyweights head-to-head
• Both are excelleent chunked or grated
• Imported from Italy

In order to appreciate the subtle differences between Grana Padano and Parmigiano Reggiano (they are actually made from the same recipe), one should taste them side-by-side. That is why we have created this special offering, containing 1/2 pound of each. Enjoy them chunked and drizzled with thick 4-Leaf Balsamico, thinly sliced over caesar salad or carpaccio, or grated over soup or pasta. Each of these cheeses has a long, storied history and the two have been rivals for centuries. Let the debate continue!

• Grana Padano Stravecchio Oro Del Tempo: Contrary to popular belief, this grand cheese from the Po Vally is not simply an inferior Parmesan. In fact, a premium Grana Padano rivals the best that Parma has to offer. In this example, we serve our Stravecchio (extra aged) variety which earns the name Gold From Time. (8 oz)
• Parmigiano Reggiano: Internationally known as one of the world's greatest cheeses, by law this hard cheese can only be made in either Parma and Reggio-Emilia from a certain type of milk taken from a certain breed of cow. The law also dictates its minimum aging period, its aging conditions and at least 20 other constraints, meaning that every single 80 pound wheel that gets stamped with the Parmigiano Reggiano brand lives up to a standard that has been lovingly developed over the past 800 years. (8 oz)

Pleasant Ridge Reserve - Uplands Cheese Company - 10 lb

Pleasant Ridge Reserve - Uplands Cheese Company - 10 lb Review

Pleasant Ridge Reserve - Uplands Cheese Company - 10 lb Feature

• 10 lb wheel
• Made in Wisconsin
• Milk Type: Cow
• Texture: Semi-firm
• This item is perishable and requires expedited shipping and handling. Expedited charges will be calculated at check out.

This domestic cheese is made in the style of the French alpine cheeses, and is made only 6 months out of the year to maintain a truly natural savor.  It is aged using "old-world" techniques, giving it dynamic yet delicate flavors. Signature grassy tasting notes exude from this cheese because of the cows diet during the spring and summer months.

Comte Reserved Cheese (Whole Wheel) Approximately 80 Lbs

Comte Reserved Cheese (Whole Wheel) Approximately 80 Lbs Review

Comte Reserved Cheese (Whole Wheel) Approximately 80 Lbs Feature

• Made from Cow/ Goat/ Sheep's milk
• Flavor: Mild
• Product of France
• Whole Wheel

Comte cheese is made from unpasteurized cow's milk and is produced in Franche-Compte region of France. Production of this cheese has been going on since the 12 th century and is currently the most popular cheese in France, even taking its surprised by its strong nutty flavor and the sweet hints of caramel running through it. When serving Comte, you aren't restricted by much. The flavor of Comte only grown deeper as it ages, the Comte Reserve is aged for one full year befo re it is sold. This allows a sweet and nutty flavor profile to grow stronger but never becoming to harsh. Identify Comte Reserve by its black label and you can be sure that your cheese was hand selected from Entremon and is of the highest quality.

Piave by Artisanal Premium Cheese

Piave by Artisanal Premium Cheese Review

Piave 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

Piave is named after the river Piave, whose source is found at Mount Peralba in Val Visdende, in the northernmost part of the province of Veneto, Italy. The land surrounding the ancient river is integral to the character of the cheese: it is where the milk is collected, the curd cooked, and the cheese aged until hard. Piave has an intense, full-bodied flavor, reminiscent of Parmigiano Reggiano, that intensifies with age and makes this cheese absolutely unique.

Large Knife for Hard Cheeses (5 ounce) by igourmet.com

Large Knife for Hard Cheeses (5 ounce) by igourmet.com Review

Large Knife for Hard Cheeses (5 ounce) by igourmet.com 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.

Himalayan Dogs between Chew 1-Piece for Dogs between 20 to 40-Pound, 2-1/2-Ounce

Himalayan Dogs between Chew 1-Piece for Dogs between 20 to 40-Pound, 2-1/2-Ounce Review

Himalayan Dogs between Chew 1-Piece for Dogs between 20 to 40-Pound, 2-1/2-Ounce Feature

• Ancient recipe from the Himalayas
• All natural ingredients: yak and cow milk, salt and lime juice
• Guaranteed analysis: protein 526 -percent carbohydrates 303-percent fat 09 -percent ash food 60 -percent moisture 102 -percent
• No preservatives
• About 1-inch around and 6-inches in length

The Original Himalayan Dog Chew is a very long lasting dog chew. Himalayan Dog Chews are made by boiling yak and cow milk and then dried for several weeks to create a hard chew. Dogs must work the end of the treat for hours, softening it with their mouths before small parts of it can be slowly scraped off. It is 100-percent natural with no preservatives. It is an authentic type of cheese eaten by the people of the Himalayas. When you give this Himalayan Dog Chew to your dog, you know that you are providing them with hours of high quality eating entertainment. Packaged by weight, quantities and size vary.

Sbrinz by Artisanal Premium Cheese

Sbrinz by Artisanal Premium Cheese Review

Sbrinz 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

Sbrinz is considered the "Father of Hard Cheeses" that first received its international legal protection for its making in 1957. This raw milk cheese comes in huge 90-pound wheels and, while similar to Parmigiano Reggiano, Sbrinz is made with whole milk rather than skimmed milk. This gives this magnificent cheese a smoother, nuttier and less salty taste. Sbrinz can age gracefully for eight years or more giving the cheese an increasingly graceful and expansive flavor profile and a fine granular texture.

Bellavitano Merlot Wisconsin cheese by Wisconsin Cheese Mart

Bellavitano Merlot Wisconsin cheese by Wisconsin Cheese Mart Review

Bellavitano Merlot Wisconsin cheese by Wisconsin Cheese Mart Feature

• A unique Wisconsin cheese orginating from Plymoth, Wisconsin
• A creamy white Wisconsin cheese with a Merlot soaked rind
• Bellavitano Merlot Wisconsin cheese has a semi firm and crumbly texture
• This Wisconsin cheese has a Parmesan flavor, soaked in fine Merlot for hints of berry and plum

With the flavor of both a zesty aged cheddar and a robust parmesean, the merlot adds another dimension to this already one of a kind Wisconsin cheese.

Paski Sir (Pag Island Cheese) (8 ounce) by igourmet.com

Paski Sir (Pag Island Cheese) (8 ounce) by igourmet.com Review

Paski Sir (Pag Island Cheese) (8 ounce) by igourmet.com Feature

• Imported from Croatia
• A rich and flavorful cheese aged one year
• Crumbles and melts with a gentle sweetness
• Delicious when added to gnocchi, macaroni or risotto
• ?Made from pasteurized sheep's milk

Produced exclusively from the milk of the autochthonous sheep on the Island of Pag, Pa?ki Sir is the most famous ewes' milk cheese in all of Croatia. This is a one-year-aged pasteurized cheese made from the sheep raised on the island of Pag, Croatia. There are a total of 40,000 sheep on the island of Pag; they are smaller than average. The island is windy with little vegetation, what little grass it has is in the hills, and due to the crosswinds much of the salt water blows over it. The sheep produce very little milk, maximum just a liter per day. On top of that their diet is influenced by the salty grass they eat. In total it takes 6 sheep or more to produce one wheel of cheese. Our producer is Pa?ka Sirana. They have 200 members who together have 300 sheep. The cheesemaker, Nenad, has been making cheese for 15 years. The cheese is rich and flavorful - it is not overly dry and there is a beautiful crystallinity in the texture with a gentle sweetness.

• Made from pasteurized sheep'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.

Forno Bonomi Savoiardi Ladyfingers 17 oz. package

Forno Bonomi Savoiardi Ladyfingers 17 oz. package Review

Forno Bonomi Savoiardi Ladyfingers 17 oz. package Feature

• 17 oz. package
• 60 cookies per package
• Tradtional Italian Ladyfingers

Known in Italy as Savoiardi, Ladyfingers are a sweet, fairly dried, finger-shaped sponge cakes. Ladyfingers are often used in making the classic Italian Tiramisu, or enjoying with a cup of your favorite coffee or tea. These are the real-deal? authentic Italian imported cookies ? there is a considerable difference from the American made ones.

Murcia Al Vino (Drunken Goat) Goat Cheese (8oz or 1lb)

Murcia Al Vino (Drunken Goat) Goat Cheese (8oz or 1lb) Review

Murcia Al Vino (Drunken Goat) Goat Cheese (8oz or 1lb) Feature

• Made from Goat's milk
• Flavor: Semi-Sharp
• Recommended Wine: Rioja
• Product of Spain
• Hand cut to order

Murcia Al Vino, or drunken goat's cheese in English, is made in the Murcia region of Spain. The milk of the Muchiano-Granadina goats is sweet and herby from the amazing quality of pastures that they graze in. As if this wasn't a promise ese, the first thing you will notice is the richness of texture. The flavor starts off mild and buttery, but builds to a spicy and sweet finish as a result of the wine. Murcia Al Vino is an excellent snacking cheese and makes an interesti ng and different addition to any cheese platter. Your guests will be amused by the cheese making process at work here, and will be delighted by the wonderful flavors and textures it has to offer. If you are looking for a wine pairing, choose a full bodied red that won't be drowned out easily.

Montasio Cheese Aged DOP (3.5 pound)

Montasio Cheese Aged DOP (3.5 pound) Review

Montasio Cheese Aged DOP. Price per quarter wheel 3.5/lb. This Gourmet Italian Cheese Montasio DOP is aged 6 month minimum, the name is  from the Montasio massif, in Friuli. Centuries ago (reliable information goes back to 1700), this gourmet italian cheese was produced on its pastures, with unique characteristics deriving from the happy combination of three fundamental and very particular factors: the hay, milk and air of those mountains. Today the production of Montasio Cheese is wide-spread in the Friuli plain, in the valleys and hills of the Belluno and Treviso areas and in the Venetian plain between the rivers Piave and Brenta, strictly preserving the original characteristics of the product..

Bitto Cheese (7 pound)

Bitto Cheese (7 pound) Review

Bitto Cheese. PRICE PER  7/lb APPROX. This Italian Bitto Cheese  DOP is made from whole cows' milk coming from traditional cow breeds. The Bitto Cheese outside has a straw-yellow colour, which tends to becomes more intense with ageing. This Gourmet Italian Cheese is produced using traditional methods, connected with the environmental characteristics, during the period between June 1 and September 30. The name Bitto appears to be derived from an ancient Celtic word for a type of Alpine cheese coming from the valley of the same name. In more recent times, Bitto cheese has become a well known Italian Cheese in local markets, which show the maintaining of a particular cheese-making process, which is currently recognized under Italian law by a special decree which defines the requisites for the designation of origin.After the coagulating of the milk with calf rennet, making use of the spontaneous development of cheese microflora, the curd is heated and broken into lumps roughly the size of a grain of rice. The curd is then placed in traditional cheese moulds which give it its characteristic concave shape. After salting, Bitto Cheese undergoes the ripening stage, which begins in the traditional "casere d'alpe" rooms and is completed in the production plants down in the valley, following the natural march of the climate in the production area, for a minimum of 70 days, which may be followed by an additional period of ageing lasting up to several years.