Midnight Moon (1 pound) by Gourmet-Food

Midnight Moon (1 pound) by Gourmet-Food Review

Midnight Moon (1 pound) by Gourmet-Food Feature

• Produced in American with Price
• Goat's Milk
• Firm Texture
• Artisan Cheese

Midnight Moon is aged for at least one year, resulting in a cheese with a nutty and brown-buttery flavor, with prominent caramel notes. This artisanal gouda-style cheese has a beautiful pale, ivory color, the texture is firm and dense and the taste is smooth with a slight graininess long-aged cheeses have. The wheel is finished in a beautiful black wax that accentuates the pale paste. An entire wheel of Midnight Moon weighs about 9 pounds and we sell this gourmet cheese in wedges of 8 ounces and 1 pound.

Barely Buzzed by Artisanal Premium Cheese

Barely Buzzed by Artisanal Premium Cheese Review

Barely Buzzed by Artisanal Premium Cheese Feature

• Country: United States
• Milk Type: Cow
• Cheese Type: Semi-Firm
• Wine: Sangiovese
• CheeseClock: Bold

Barely Buzzed is produced by Tim Welsh and Pat Ford at the Beehive Dairy in Utah, one of the only dairy farms in that state. This rind of this cheese is rubbed with a blend of espresso and lavender, and the flavors permeate gracefully to the core of the cheese as it ages. The Barely Buzzed won a Blue Ribbon at the American Cheese Society in 2008 and 2011.

Pecorino Romano Genuino - Pound Cut (1 pound) by igourmet

Pecorino Romano Genuino - Pound Cut (1 pound) by igourmet Review

Pecorino Romano Genuino - Pound Cut (1 pound) by igourmet Feature

• Imported from Italy
• Fine addition to salads, antipasta platters, accents to finished dishes
• Serve with bold red wines
• Made with sheep's milk
• Dry, hard and perfect to grate

Pecorino denotes sheep's milk in Italian, and Pecorino Romano is one of the oldest and most versatile of these cheeses. Whereas Reggiano and Grana are the favored grating cheese of Northern Italy, Pecorino Romano dominates the southern portion of the country. The original production area of Pecorino Romano is Lazio, the section of Italy that surrounds Rome. The term "Genuino" can only be applied to Romano that is made in Lazio. This special Romano, made from milk taken from a dedicated herd of sheep that live just outside the city of Rome, has a grainy, crumbly texture that is much more flavorful than inferior varieties. A little goes a long way. We enjoy it grated into soups, salads, pastas and gratin casseroles. Sprinkle it over fresh vegetables to add that extra zest.

Don't buy Pecorino Romano pre-grated. As a distinguished cheese pundit remarked, "God didn't make cheese in shakers and it was not born grated". We recommend "grate as you go" because flavor is rapidly lost in powdered form. Tightly rewrap the remaining cheese and store in your refrigerator.

• Made from unpasteurized sheep's milk.
• Photo depicts half of a 60 lb. wheel.
• We cut and wrap this item by the pound.
• Please contact us if you would like to purchase the whole form.

Lancashire, Kirkham's by Artisanal Premium Cheese

Lancashire, Kirkham's by Artisanal Premium Cheese Review

Lancashire, Kirkham's 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

Kirkham's Lancashire perfectly epitomizes the "butter crumble" texture so characteristic of British cheeses. Mrs. Kirkham - the legendary Lancashire cheesemaker - rubs her beautiful, cloth-wrapped wheels of cow's milk with her farmhouse butter, enriching the taste and protecting them from unwanted molds. Aged for 5 - 8 months, Lancashire has a delicate, lemony flavor and a long-lasting mellow tang.

Dubliner (1 pound) by Gourmet-Food

Dubliner (1 pound) by Gourmet-Food Review

Dubliner (1 pound) by Gourmet-Food 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.

Dubliner (8 ounces) by Gourmet-Food

Dubliner (8 ounces) by Gourmet-Food Review

Dubliner (8 ounces) by Gourmet-Food 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.

Leyden Cheese (6 ounces) by Gourmet-Food

Leyden Cheese (6 ounces) by Gourmet-Food Review

Leyden Cheese (6 ounces) by Gourmet-Food Feature

• Imported from Netherlands
• Cow's Milk
• Firm Texture
• Picture depicts a 6-oz. wedge

Leyden Cheese is the cheese for you if you like cumin seeds, because one or the other is always mixed into the curd. This authentic cheese is in The Netherlands known as 'Leidse kaas' (cheese from the city of Leiden). The cheese is made in flat wheels of varying sizes and carries the city's symbol of two crossed keys. It has a natural yellow rind which may be waxed or be rubbed with annatto to give a deep orange-red color. The paste is similar to Gouda cheese but scattered with seeds. It smells and tastes strongly of cumin or caraway, intensifying as it matures.

Cantal (8 ounce) by igourmet

Cantal (8 ounce) by igourmet Review

Cantal (8 ounce) by igourmet 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.

Cotija (10 ounces) by Gourmet-Food

Cotija (10 ounces) by Gourmet-Food Review

Cotija (10 ounces) by Gourmet-Food 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.

Montamore Wisconsin cheese by Wisconsin Cheese Mart

Montamore Wisconsin cheese by Wisconsin Cheese Mart Review

Montamore Wisconsin cheese by Wisconsin Cheese Mart Feature

• A unique Wisconsin cheese orginating from Plymoth, Wisconsin
• A creamy white Wisconsin cheese with mild crystalization
• Bellavitano Reserve Wisconsin cheese has a semi firm and crumbly texture
• This Wisconsin cheese tastes reminiscent of a premium Cheddar balanced by a rich Parmesan

With the flavor of both a zesty aged cheddar and a robust parmesean, this Wisconsin cheese is a sure favorite.

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

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

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

Kerrygold Irish Dubliner

Kerrygold Irish Dubliner Review

Dubliner is a 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. Dubliner is typically matured over 12 months.

No Woman (7 ounces) by Gourmet-Food

No Woman (7 ounces) by Gourmet-Food Review

No Woman (7 ounces) by Gourmet-Food 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.

Appenzeller (1 pound) by Gourmet-Food

Appenzeller (1 pound) by Gourmet-Food Review

Appenzeller (1 pound) by Gourmet-Food Feature

• Imported from Switzerland
• Cow's milk
• Firm Texture
• Excellent for Melting and Fondue
• Picture depicts an 8-oz. wedge

Appenzeller is a semi-hard mountain gourmet cheese that looks a little like Gruyere but is sharper and has a more pungent farmyard aroma and a distinctively fruity taste, which lingers for a while on the palate. Originally from the mountain canton of Appenzeller, Switzerland, close to Austria, it is also manufactured in the Swiss cantons of Saint Gallen and Thurgau. Small brown Swiss cows graze on the rich pasture of the alpine forelands and the milk they produce is made into a delicious and full flavored Swiss gourmet cheese, of which the recipe is still kept a secret. Appenzeller's maturation time is 7 to 12 months and usually peaks at around 9 months. Appenzeller has a characteristic light tan color, which comes from continuous brushing with a special mixture of herbs, wine or cider and salt. Try some now and find out why it is considered an excellent Swiss gourmet cheese.