Bestsellers > Gourmet Food >
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Tintern (8 ounces) by igourmet.com»rank: 6498from: igourmetIgourmet: :The Cistercian abbey of Tintern is one of the greatest monastic ruins of Wales. Erected in 1131, it was the second Cistercian abbey in all of Great Britain, and the first in Wales. This blended Welsh cheese is named after the Tintern Abbey. With loads of chives and shallots mixed throughout its cheddary body, it makes a great pub cheese, especially appreciated when served with your favorite beer or ale. lts exterior is protected ... |
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Idiazabal (8 ounces) by igourmet.com»rank: 6705from: igourmetIgourmet: :This handmade, unpasteurized sheep's milk cheese comes from the Spanish Pyrenees. ldiazabal is naturally smoked with a hard but edible orange-brown rind. ln the old days, Basque shepherds lived in small mountain huts and had no space to store and age their cheeses other than inside their stone chimneys. As it turned out, people enjoyed the smoky flavor that the cheese acquired from aging inside the chimneys, and ldiazabal spread throughout Spain. Today, ldiazabal ... |
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Black Mountain (1 Pound) by igourmet.com»rank: 5913from: igourmetIgourmet: :Black Mountain is a new creation from the makers of Tintern and Red Dragon. A combination of garlic, herbs and wine blended with their creamy cheddar makes this a potent, assertive cheese. Try melted on baked potatoes, stuffed in chicken or on its own with crusty bread and washed down with a pint of ale. Suitable for Vegetarians. |
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Farmer Gouda Cured (8 ounces) by igourmet.com»rank: 6695from: igourmetIgourmet: :Slotted between with our young Farmer Gouda and the Extra Aged classic is Cured Gouda. Aged for 6 months, it has more zip and less creaminess than the young Gouda and more cream and less zip than the Extra Aged. The often ignored 'middle child' in this family, Cured Gouda is a wonderful snacking cheese and is an all-around crowd pleaser. lt has a semi-soft, yellow-orange body with irregular holes and a yellow wax ... |
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Cave Aged Swiss Gruyere (1 Pound) by igourmet.com»rank: 293from: igourmetIgourmet: :This cheese comes to us from Emmi, master cheesemakers since 1782. They buy full 200 pound of Gruyere from the farming regions in the Canton of Fribourg, then age them in underground sandstone caves in their facility near Lucerne. Made from rich, unpasteurized, Alpine cow's milk, this Grand Gruyere Reserve has been aged for at least 1 year, compared with the average 4-6 months. A rustic, somewhat oily rind gives way to firm, smooth ... |
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Parmigiano Reggiano - 1/8 Wheel»rank: 293from: Gourmet Food StoreGourmet Food Store: :Forget processed supermarket parmesan cheese; authentic Parmigiano Reggiano is a whole story altogether. Classified as D0P cheese, Parmegiano's methods of production are strictly controlled by a consortium. Traditionally, Parmigiano is used shaved over pastas and salads, or dipped into aged Aceto Balsamico. Dry and hard due to its extremely long aging, Parmegiano has a granular texture that easily breaks into slivers - irresistible to pop into the mouth. |
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Cashel Blue (8 ounces) by igourmet.com»rank: 7121from: igourmetIgourmet: :lreland's Beechmount Farm makes this superb blue cheese. Louis and Jane Grubb own this farm in the rolling hills of Tipperary. This county is the heart of horse country and a center for outdoor activity, including pony rides, treks on horseback, fishing, riding, and bird watching. The folks in Tipperary enjoy the good things in life, including their cheese. Cashel Blue is a young, somewhat mild and extra creamy cheese that, unlike inferior blues, ... |
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Crater Lake Blue (8 Ounce) by igourmet.com»rank: 5794from: igourmetIgourmet: :From The Rogue Creamerys inauspicious beginnings in 1935 has come one of the finest artisan cheese operations in the world today. ln 2002, lg (lgnazio 'lg' Vella, affectionately known as the Godfather of artisan cheese) hand selected Cary Bryant and David Gremmels as the new owners of what is now known as The Rogue Creamery. 0f utmost importance was to carry on the tradition of hand-milled cheese. Bryant and Gremmels hit the ground running. ... |
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Mature Blue Stilton (1 Pound) by igourmet.com»rank: 4350from: igourmetIgourmet: :The original pioneer of Blue Stilton, commonly referred to as 'The King of Cheeses', was Mr. Cooper Thornhill, owner of the Bell lnn on the Great North Road in the town of Stilton. ln 1730, Mr. Thornhill discovered a distinctive blue cheese while visiting a small farm in rural Leicestershire. He fell in love with the cheese and forged a business arrangement that granted the Bell lnn exclusive marketing rights to Blue Stilton. Soon ... |
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Tetilla (8 ounces) by igourmet.com»rank: 7268from: igourmetIgourmet: :Tradition lies at the heart of such delights as Tetilla Cheese, which is made in the farming and dairy producing land of Galicia. The pride of the land where it was created, the secret of this cow's milk cheese has been passed down from generation to generation. This soft cheese is hand formed into the shape of a woman's nippled breast! ln Spain, people revere this cheese and assert that it 'tastes like kisses.' ... |

It's three movies in one, beginning when punctuality-obsessed Federal Express systems engineer Chuck Noland (Tom Hanks) departs on Christmas Eve to escort an ill-fated flight of FedEx packages. Following a mid-Pacific plane crash, movie number two chronicles Chuck's four-year survival on a remote island, totally alone save for a Wilson volleyball (aptly named "Wilson") that becomes Chuck's closest "friend." Movie number three leads up to Chuck's rescue and an awkward encounter with his ex-girlfriend Kelly (Helen Hunt, in a thankless role), for whom Chuck has seemingly risen from the grave.
It's fascinating to witness Chuck's emerging survival skills, and Hanks's remarkable physical transformation is matched by his finely tuned performance. With slow, rhythmic camera moves and brilliant use of sound, Zemeckis wisely avoids the postcard prettiness of The Black Stallion and The Blue Lagoon to emphasize the harshness of Chuck's ascetic solitude, and this stylistic restraint allows Cast Away to resonate more than one might expect. Even the final scene--which feels like a crowd-pleasing compromise--offers hope without shoving it down our throats. You may not feel the emotional rush that you're meant to feel, but Cast Away remains a respectable effort. --Jeff Shannon

It's three movies in one, beginning when punctuality-obsessed Federal Express systems engineer Chuck Noland (Tom Hanks) departs on Christmas Eve to escort an ill-fated flight of FedEx packages. Following a mid-Pacific plane crash, movie number two chronicles Chuck's four-year survival on a remote island, totally alone save for a Wilson volleyball (aptly named "Wilson") that becomes Chuck's closest "friend." Movie number three leads up to Chuck's rescue and an awkward encounter with his ex-girlfriend Kelly (Helen Hunt, in a thankless role), for whom Chuck has seemingly risen from the grave.
It's fascinating to witness Chuck's emerging survival skills, and Hanks's remarkable physical transformation is matched by his finely tuned performance. With slow, rhythmic camera moves and brilliant use of sound, Zemeckis wisely avoids the postcard prettiness of The Black Stallion and The Blue Lagoon to emphasize the harshness of Chuck's ascetic solitude, and this stylistic restraint allows Cast Away to resonate more than one might expect. Even the final scene--which feels like a crowd-pleasing compromise--offers hope without shoving it down our throats. You may not feel the emotional rush that you're meant to feel, but Cast Away remains a respectable effort. --Jeff Shannon


