Menage Cheese (1 pound) by Gourmet-Food

Menage Cheese (1 pound) by Gourmet-Food Review

Menage Cheese (1 pound) by Gourmet-Food Feature

• Produced in America with Pride
• Mixed Milk
• Firm Texture
• Artisanal Cheese
• Award Winning Cheese

Menage is a cheese made from a mixture of sheep, goat and cow's milk and is aged for intense flavor and a drier texture. The wheel is dipped in a lovely wax as vibrant and green as Wisconsin's summertime pastures. This hand-crafted cheese has a sweet, earthy flavor with a slightly sweet, tangy finish. This gourmet cheese won 1st Place at the 2005 American Cheese Society in its category. We cut and wrap this cheese in wedges of 1 pound and 8 ounces.

Parmigiano Reggiano Vacche Rosse - Pound Cut (1 pound)

Parmigiano Reggiano Vacche Rosse - Pound Cut (1 pound) Review

Parmigiano Reggiano Vacche Rosse - Pound Cut (1 pound) Feature

• Imported from Italy
• Hard cheese perfect for antipasti platter
• Serve with strong red wine
• ged for at least 30 months
• Nutty, fruity flavors

Up until the post WWII era, the Reggiana was the main breed of cow in the province of Reggio Emilia. A beautiful beast, this unique cow has a striking red coat. During recent times, these red cows were replaced by more typical, and more productive, black and white cows. Sadly, by the late 1980's, only a few red cows remained. However, during the last few years, the breed has been reinvigorated and is now being used for the production of small quantities of special Parmigiano Reggiano. Fanticini produces small quantities of "Vacche Rosse" in their family dairy in Villa Sabbione (near Reggio Emilia), using milk from the Raggio Cigarini Farm. This "Red Cow" variety tastes like the Parmigiano Reggiano of yesteryear. The milk of the red cows is characterized by a higher butterfat content and contains more proteins. This combination allows for the production of a cheese that is better suited for a longer period of aging, requiring a minimum of 30 months. Compared to the 24 month aging period of most other Parmigiano Reggianos, that is quite a difference. Its unique nutty, fruity, grassy flavor is richer than most Reggianos and its texture is somehow more creamy, even though it is aged for a much longer time. Reserve it for the most special dishes, or eat it like the Italians do - chunked and drizzled with thick, expensive Balsamico.

• Made from 100% all natural, grass fed, unpasteurized cow's milk.
• Photo depicts whole 80 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.

Comte 15 months (1 pound) by Gourmet-Food

Comte 15 months (1 pound) by Gourmet-Food Review

Comte 15 months (1 pound) by Gourmet-Food Feature

• Imported from France
• Cow's Milk
• Hard Texture
• Picture depicts an 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 15 months old and a close cousin of the Beaufort.

Magnasco Edam (1 pound)

Magnasco Edam (1 pound) Review

Magnasco Edam (1 pound) Feature

• A grating cheese with a distinctive taste
• Grate over pasta, rice, soup or steamed vegetables
• Shave thinly over salads or enchiladas
• Made from pasteurized cow's milk
• Imported from Argentina

A tradition of excellence which dates back to the European immigrants has developed into a burgeoning cheese industry for Argentina. Finally earning the international recognition they deserve, these cheeses are more than the mere replicas that their names suggest. Magnasco Edam balls are especially popular in the U.S.A. among our Puerto Rican population. This Edam is an obvious copy of the Dutch original - complete with red wax and cellophane overwrap. It is a touch sharper and a lot harder than the cheese that inspired it. Made from pasteurized whole cow's milk, Magnasco Edam is hard enough to grate and makes a wonderful topping for any rice, vegetable or pasta dish.

• Made from pasteurized whole cow's milk.
• Photo depicts whole 1 lb. form of cheese.

Petit Basque - French Sheep Cheese - Approx. 1.4Lbs

Petit Basque - French Sheep Cheese - Approx. 1.4Lbs Review

Petit Basque - French Sheep Cheese - Approx. 1.4Lbs Feature

• Approx. 1.4lbs / 635g
• Sheep's milk cheese
• Freshly flown in every week
• Imported from France
• Requires Expedited Shipping

This pure sheep's milk cheese comes from the "Basque" region. It is deeply nutty, dense with a firm texture. Pairs well with a "Bordeaux" red wine.

Authentic Imported Italian Cheese Collection (1.5 pound)

Authentic Imported Italian Cheese Collection (1.5 pound) Review

Authentic Imported Italian Cheese Collection (1.5 pound) Feature

• This outstanding collection gathers three of Italy's most popular cheeses
• Includes: Piave, Grana Padano Stravecchio Oro del Tempo and Pecorino Romano
• These historic and diverse cheeses will prove invaluable in the 'Cucinas' of Italian food lovers everywhere
• This is a perfect gift to give as a housewarming or for the foodie in your life
• Any item currently out of stock will be substituted with a similar item of greater or equal value

This outstanding collection gathers three of Italy's most popular cheeses, and will prove invaluable in the 'Cucinas' of Italian food lovers everywhere. The his

Pecorino Romano by Zerto (8 ounce) by igourmet

Pecorino Romano by Zerto (8 ounce) by igourmet Review

Pecorino Romano by Zerto (8 ounce) by igourmet Feature

• Imported from Italy
• Italy's oldest cheese, dating back to ancient Roman times
• Made from pasteurized sheep's milk
• Typically aged for one year and used as a grating cheese
• Excellent over pasta, rice or steamed vegetables

Pecorino Romano is Italy's oldest cheese, dating back to ancient Roman times. This hard sheep's milk cheese is typically aged for one year and used as a grating cheese. Zerto Pecorino Romano, like most Pecorino Romano made today, is made in Sardinia where land and sheep are abundant.

Romano is an integral part of many southern Italian dishes, especially those that include pasta, tomatoes, potatoes, and other vegetables. A bit drier and saltier than northern Italian "Grana" cheeses (Parmigiano Reggiano and Grana Padano), this cheese is excellent grated over pasta dishes but is not recommended as an eating cheese. For an eating Romano, please try our Pecorino Romano Genuino by Lopez, which is still made in Lazio, the region surounding Rome.

• Made from pasteurized sheep's milk.
• Whole form is 45 lbs.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

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

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

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

Italian Castelmagno Cheese Wheel 14-Pound

Italian Castelmagno Cheese Wheel 14-Pound Review

Castelmagno Cheese  DOP is a Gourmet Italian Cheese that comes from the name of a famous sanctuary dedicated to Saint Magnus. Castelmagno cheese began to be made during the twelfth century, more or less at the same time as Gorgonzola with which it shares some similarities. Castelmagno is a cylindrical pressed, semi-fat semi-hard cheese tinged with blue mould. Castelgmano Cheese is made from cow's milk, though sheep's or goat's milk may be added.

Loredana's Messina fra diavolo Marinated Grilled Eggplant, Asiago & Parmesan Cheese with Sun-dried Tomatoes 7.5oz jar

Loredana's Messina fra diavolo Marinated Grilled Eggplant, Asiago & Parmesan Cheese with Sun-dried Tomatoes 7.5oz jar Review

Loredana's Messina fra diavolo Marinated Grilled Eggplant, Asiago & Parmesan Cheese with Sun-dried Tomatoes 7.5oz jar Feature

• Imported Italian asiago & parmesan cheeses
• 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 Messina (Grilled Eggplant), marinated Asiago & Parmesan Cheese, grilled eggplant, olive oil, garlic, sun-dried tomoatoes, spices. Unleash it onto pasta, poultry, eggs, meat, fish, soups, salads, veggies, rice, pizza or use as an appetizer with crackers, bread or baguette. For recipes and other ideas visit our blog - www.loredanas.net

Asiago d'Allevo Oro del Tempo - Pound Cut (1 pound) by igourmet.com

Asiago d'Allevo Oro del Tempo - Pound Cut (1 pound) by igourmet.com Review

Asiago d'Allevo Oro del Tempo - Pound Cut (1 pound) by igourmet.com Feature

• Imported from Italy
• Rich, creamy body and cultured, butterscotch flavor
• Pairs well with Pinot Grigio
• Perfect for eating or grating
• A wonderful addition to your cheese platter at your next gathering

This reserve stock, slow-ripened Asiago is aged for a full year as opposed to regular Asiago d'Allevo's six month span. As a result of the additional maturation, this cheese takes on a distinct but pleasant sharpness with hints of butterscotch. Its texture is firm enough to grate, yet allows it to be served as a delicious table cheese as well. We recommend this cheese as part of a traditional northern Italian meal, grated over risotto, polenta, or pasta.

• Made from unpasteurized cow's milk.
• Photo depicts whole 20 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.

Himalayan Dogs Chew 3 to 5-Pieces for Dogs Up to 20-pound, 3-1/2-Ounce

Himalayan Dogs Chew 3 to 5-Pieces for Dogs Up to 20-pound, 3-1/2-Ounce Review

Himalayan Dogs Chew 3 to 5-Pieces for Dogs Up to 20-pound, 3-1/2-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
• This package is sold by weight and contains 3-5-pieces

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.

Comte Cheese (Whole Wheel) Approximately 80 Lbs

Comte Cheese (Whole Wheel) Approximately 80 Lbs Review

Comte Cheese (Whole Wheel) Approximately 80 Lbs Feature

• Made from Cow's milk
• Flavor: Semi-Sharp
• Recommended Wine: Reisling, Alsace
• 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. It's a good melting cheese, it grates well, and it's perfectly delicious cut into cubes and served as part of an appetizer. If you are looking for a wine pairing, opt for something light. Whites and yellows are a wonderful compliment and even a lighter red wine would be nice.

Dairy Free Parmazano Grated Hard Cheese Replacement

Dairy Free Parmazano Grated Hard Cheese Replacement Review

A real find... we've imported this vegan parmesan cheese alternative from England because it's the closest thing to real parmesan cheese we've ever tasted! Truly delicious on pasta, pizza, veggies, or whatever you can imagine! GMO-free, lactose-free, no artificial colors or preservatives. 60 gram shaker bottle.

Ingredients: GMO-free soy flour 72%, non-hydrogenated vegetable oils 17%, rock salt, flavoring (vegan), vitamin E (antioxidant). Produced in a nut-free facility.

Nutritional Information (per 100g):
Calories: 440
Carbohydrates: 11.6g
Total Fat: 30.2g
Protein: 29.7g

Tete de Moine (2 pounds)

Tete de Moine (2 pounds) Review

Tete de Moine (2 pounds) Feature

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

Tête de Moine means 'monk's head'. This Swiss gourmet cheese was originally invented by the monks of Belleray Abbey in the Bernese Jura, and the brothers taught the local farmers how to make it. Unlike most other mountain gourmet cheeses which tend to be very large, it is made in small drums. The rind may be smooth and slightly greasy, or rough and brown in color. The paste is firm and creamy to straw-yellow in color, darkening as it ages. There may be small holes or horizontal fissures in the paste. Older Tête de Moine cheeses smell strongly of roasted nuts with winelike aromas. The flavor is sweet and tangy, with musty wood mold and nuts. Tête de Moine can be sliced vertically but to get the frilly curls of cheese traditionally served in Switzerland you will need to use a girolle. The curls are achieved by turning the handle of this special knife on a stand and shaving the cheese across the top and a little way down the sides.

Piave Vecchio - 1 Pounds

Piave Vecchio - 1 Pounds Review

Piave Vecchio - 1 Pounds Feature

• The land surrounding the ancient Piave river is integral to the character of the cheese
• The milk is collected, the curd cooked and the cheese aged until hard
• An intense, full-bodied flavor that increases with age
• Reminiscent of parmigiano, reggiano or montasio cheese
• Serve over a salad of bitter greens or on a mixed antipasti platter

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 Belluno, Italy. A winding course brings the river toward the bottom of the valley, until it reaches the plain at the foot of the prealpi Venete mountains in the province of Treviso. 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 that increases with age and that is why Ditalia has brought in the "vecchio" aged Piave, which has been aged from 6 to 12 months. It is reminiscent of parmigiano, reggiano or montasio cheese. We suggest serving Piave over a salad of bitter greens or on a mixed antipasti platter. Other size options (click to view): Piave Vecchio - 5 lb. Piave Vecchio - 10 lb.

Italian Montasio Cheese 3.5-Pound

Italian Montasio Cheese 3.5-Pound Review

This Italian Cheese Montasio DOP is a  60 days fresco. The name is  from the Montasio massif, in Friuli. Centuries ago 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..