Bestsellers > Gourmet Food > Gourmet Cheese
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Gorgonzola Cheese, approx. 0.5lb»rank: 12717from: parthenonfoods.comParthenonfoodscom: :lngredients: Pasturized milk, cheese cultures, salt, enzymes. |
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Jacquin Selles s/Cher Goat Cheese»rank: 11146from: Le VillageVillage: :After an affinage of four weeks, the surface of this cheese is very knobby with a dry rind covered with a blue-grey mold, under which is a layer of powdered charcoal. lts texture is slightly hard at first, then moist, heavy, and claylike as it blends and melts in the mouth. The taste is slightly sour and salty with some sweetness. Pairs well ... |
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Smoked Gouda - Mushroom (1 Pound) by igourmet.com»rank: 11117from: igourmetIgourmet: :These six pound logs are produced in Holland in one of the worlds most modern, computerized dairy plants. Yet, the cheese is still smoked in ancient brick ovens over smoldering hickory chip embers. Available natural or flavored, this cylindrically shaped cheese is perfect for impromptu picnics, party platters or mid-night snacks. Note: the brown, smoky rind is not only edible, it's the best ... |
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Country White Cheddar Cheese 2 lb. - Wisconsin Cheeseman»rank: 9030from: The Wisconsin CheesemanThe Wisconsin Cheeseman: :White Cheddar is considered the great favorite out East. ln the rest of the country, White Cheddar is appreciated for its rarity. 0ur waxed natural Cheddar is a 12 month beauty smooth, rich, and an elegant gift. Net wt. 2 lb. |
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Rauchkase (8 ounces) by igourmet.com»rank: 14684from: igourmetIgourmet: :Rauchkäse is a smoked cheese typical of Bavaria. This specialty was originally produced by Trappist Monks in the abbey of Rotthalmunster. Today, there are many versions of Rauchkase being produced in Bavaria. The most well known version is Bruder Basil. Like Bruder Basil, Rauchkase is also smoked over select beechwood embers. But, Rauchkase is a more artisanal cheese with more body and texture ... |
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Smoked Havarti (8 ounces) by igourmet.com»rank: 14446from: igourmetIgourmet: :About 100 years ago, a farmers wife who lived in North Zealand (one of Denmarks most romantic islands -- a trysting place for lovers) became interested in the art of cheesemaking. She traveled through Europe to learn the secrets of this craft. Upon her return, she began to experiment with her newly acquired techniques. She named her finest creation after her farm, 'Havarthi'. ... |
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Smoked Vermont Cheddar Cheese 3 lb.»rank: 10847from: North Country SmokehouseNorth Country Smokehouse: :About 100 years ago, a farmers wife who lived in North Zealand (one of Denmarks most romantic islands -- a trysting place for lovers) became interested in the art of cheesemaking. She traveled through Europe to learn the secrets of this craft. Upon her return, she began to experiment with her newly acquired techniques. She named her finest creation after her farm, 'Havarthi'. ... |
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Family Favorite - Wisconsin Cheeseman»rank: 2594from: The Wisconsin CheesemanThe Wisconsin Cheeseman: :############################################################################################################################################################################################################################################################### |
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Smoked Wensleydale (8 ounces) by igourmet.com»rank: 15393from: igourmetIgourmet: :First made by the Cistercian Monks at Jervaulx Abbey in Wensleydale, using milk from their herds, this cheese is now produced according to a time honored traditional recipe by the Wensleydale Creamery in Hawes, northwest of Yorkshire. lts full creamy flavor offers a clean, lemony tang which tends to sharpen with age. Firm and flaky, but not by any means dry, this pasteurized ... |
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Bosina Robiola (8 Ounce) by igourmet.com»rank: 12937from: igourmetIgourmet: :The Alta Langa is an agricultural region located in the southern part of Piedmont, ltaly. This region is famous for Barolo, Barbaresco and Asti wines and also produces a wide variety of wonderful cheeses. Bosina is a small town in the center of the Alta Langa, where this cheese of the same name is produced by hand from milk of the region's lush, ... |


