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Smoked Gouda - Plain (1 Pound) by igourmet.com»rank: 876from: 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 part of the cheese! Made from pasteurized cow's milk. |
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Burrata Con Foglia 2pcs for $25.99»rank: 1014from: PastacheesePastacheese: :Shipped from ltaly every week, Burrata a specilty from the region of Puglia Bari, this cheese Mozzarella is filled with heavy cream and wrapped in leaf to keep the cream and cheese toghether,before serving place the Burrate in the oven for 3 to 5 minutes warms up the cheese and melt the cream, it makes a delicious antipasto, Shipping expedite service sugested. |
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Set of Fondue Cheeses (2.5 Pound) by igourmet.com»rank: 2243from: igourmetIgourmet: :Fondue is a traditional Swiss specialty, blending the distinct flavors of three classic melting cheeses: Emmentaler, Gruyere, and Appenzeller. Careful amounts of white wine, Kirsch brandy and special spices are then added to create a delicious hot meal. With its bold flavor and creamy texture, fondue is perfect for a main meal or as an appetizer, and is always a hit when the weather turns cold. This set of gourmet cheeses includes the correct ratios ... |
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Jarlsberg Wheel»rank: 2840from: Gourmet Food StoreGourmet Food Store: :Norway produces Jarslberg, the world's most popular variety of Baby Swiss cheese. A hole-ridden mild cheese that resembles Emmentaler and Gruyere in flavor and texture, Jarslberg has in addition a splendidly sweet flavor with nutty notes and a fruity a |
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Camembert Le Châtelain (8.8 Ounce) by igourmet.com»rank: 2295from: igourmetIgourmet: :Unlike our other French Camembert, this one comes from Normandy, where Camembert was first created in 1791 by Marie Harel. During the French Revolution, a recalcitrant priest from Brie (the village, not the cheese) arrived at the Manor of Beaumoncel in the village of Camembert and was hidden there by Marie Harel, a farmer. Following the direction of this priest, she created Camembert. The recipe was a success and her children and grandchildren continued the ... |
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Gruyere de Comté (1 Pound) by igourmet.com»rank: 2575from: igourmetIgourmet: :Made from a centuries-old recipe, 70-pound wheels of Gruyere de Comté (Comté, for short) have been produced since the reign of Charlemagne, when there were no separate entities named France and Switzerland. Although Swiss Gruyere may be better known, the French variety is no less special. Created by local villagers in alpine dairies called 'Fruiteries', its milk comes only from Montbeliarde and Tachete de L'est cows. Contributing to Comté's unique flavor, morning and evening milkings ... |
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Galbani Bel Paese Cheese Medallions - 24pcs.»rank: 1727from: GalbaniGalbani: :A mild delicate table cheese, semi-soft. Perfect for toast, bagles and bread. |
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Epoisses»rank: 2868from: Le VillageVillage: :'Epoisses' is a strong-smelling, washed-rind cheese with an aroma of 'Marc' brandy. lts fine texture melts in the mouth, with mixture of salt, sweet, metallic and milky flavors. Affinage lasts at least four weeks. The cheese is first washed in water or brine, then 'Marc' brandy is added to the liquid. lt is then washed one to three times a week, with gradually increasing quantities of 'Marc' brandy. Pairs well with 'Pouilly-Fuisse' and 'Sauternes' white ... |
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Pecorino Toscano Through The Ages (1.5 Pound) by igourmet.com»rank: 1528from: igourmetIgourmet: :This assortment compares and contrasts three Pecorino Toscano varieties which differ only by age. lt is said that cheese has three main ingredients: milk, salt and time. By sampling these three Pecorino Toscanos, you can taste for yourself the importance of that third ingredient. The fresh variety is aged for only 30 days, giving the cheese a mild, sweet character. The middle variety has been aged for 3 months, giving it more bite but retaining ... |
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Frantal Emmental (8 ounces) by igourmet.com»rank: 3155from: igourmetIgourmet: :You might think that the only real Emmental comes from Switzerland. You will find, however, that our French Emmental is worthy of the name. lt comes from the heart of the French Alps near the chic ski resort of Chamonix. The freshest water in the world rushes down this region's high mountains, through deep valleys and abundant rivers and feeds the French dairy farms that produce Emmental's milk. Frantal Emmental is ripened to perfection in ... |
