Bra Tenero Cheese D.O.P. (4.5 pound)

Bra Tenero Cheese D.O.P. (4.5 pound) Review

Bra Tenero Cheese. Price per 4.5/lb approx. Bra Tenero Cheese DOP traditional, unpasteurized, hard cheese which has a round shape. The Bra Tenero cheese is named after place where it was originally sold. There exist two types of Bra. The traditional, hard version that ripens for three to six months. The color darkens and the flavor intensifies. The other type is sold young, at 45 days, when the paste is still soft. This version is made from pasteurized milk. Bra is used as a table cheese, but also for grating and melting.

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.

Selection of Sheep's Milk Cheeses (1.5 pound)

Selection of Sheep's Milk Cheeses (1.5 pound) Review

Selection of Sheep's Milk Cheeses (1.5 pound) Feature

• Assortment of three cheeses made from sheep's milk
• ReNero (Italy), Agour (France), Malagon with Rosemary (Spain)
• Contains twice as much butterfat as cow's milk
• Makes a great gift for most anyone who loves cheese
• Please note that any item temporarily out of stock will be substituted with a similar item of equal value

We have put together a memorable selection of three fine sheep's milk cheeses. Or, for the linguists out there - ewe's milk cheeses. Whatever you call them, they are certainly delicious. The pure delight we derive from eating sheep's milk cheese comes from the fact that sheep's milk contains twice as much butterfat as cow's milk. It is the butterfat that gives a cheese its creamy goodness. Here are the selections in this assortment:

• Pecorino Toscano: From Tuscany (of course), this DOP cheese comes to us in a five-pound wheel preserved by a very thin layer of clear wax. Aged for 40 days, pasteurized Pecorino Toscano balances a slight tang with the inherent sweetness of sheep's milk. (8 oz)
• Agour Ossau-Iraty: Imported from the French Pyrenees, raw milk Agour is aged for a minimum of 6 months, giving it a quality and complexity rarely seen. A slightly dry texture gives way to a creamy, buttery quality in the mouth, and the flavors hint at both herbs and fruit, with slightly nutty undertones. (8 oz)
• Manchego: A specialty from the La Mancha region of Spain, this famous D.O. cheese is an essential part of any tapas course. We savor its nutty sweetness, especially when served with olives and cured ham. Aged three months. (8 oz)

Please note that any item temporarily out of stock will be substituted with a similar item of equal value.

This item is not packaged as a gift. If you would like to send this concept as a gift please add it to your cart then click here to turn it into a Create-Your-Own Gift Basket.

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.

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.

Halloumi (8 ounces) by Gourmet-Food

Halloumi (8 ounces) by Gourmet-Food Review

Halloumi (8 ounces) by Gourmet-Food Feature

• Imported from Cyprus
• Mixed Milk
• Firm Texture
• Halloumi is a delicious grilling cheese
• Picture depicts an 8-oz. cheese

Halloumi is the cheese which you will find broiled in a Cypriote, Greek or Middle Eastern mesa. Instead of melting on heating, Halloumi cheese simply hardens. Our Mt Vikos Halloumi is from Pafos on Cyprus and is made from fresh sheep's and goat's milk. The cheese is made in small batches. The curds are hand-filled into individual molds and turned by hand. After an initial cooking, each cheese is hand-folded into a half-moon shape after a sprinkling of local mint is added. Halloumi can be grilled as and appetizer, but when you serve it with honey it becomes a delicious dessert.

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

Mahon Cheese

Mahon Cheese Review

Mahon Cheese Feature

• 7 lb
• Imported from Spain
• Milk Type: Cow
• Texture: Semi-hard
• This item is perishable and requires expedited shipping and handling. Expedited charges will be calculated at check out.

The flavors of the Mediterranean are clear in this Spanish cheese with lemony and salty flavors create a likable sharpness. Its ivory flesh is dotted with small holes, and tastes tangy and salty. The bright orange rind of Mahon is due to the butter, paprika, and oil rubbed against it.

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.

Drunken Goat (8 ounces) by Gourmet-Food.com

Drunken Goat (8 ounces) by Gourmet-Food.com Review

Drunken Goat (8 ounces) by Gourmet-Food.com Feature

• Imported from Spain
• Goat's Milk
• Firm Texture
• Picture depicts an 8-oz. wedge

The Drunken Goat or Murcia al Vino is a young Spanish goat's milk cheese that is soaked in Doble Pasta Wine for 48-72 hours and then aged for a couple of months. This incredible goat cheese is made the Murcia region of Spain, which is on the Mediterranean coast. When you taste this gourmet cheese you will experience a mild and rich flavor, and clear sweet and spicy finish from the wine. But while very interesting the wine flavor remains subtle and doesn't over power the cheese. It's very delicious for nibbling on. The Drunken Goat has a firm and brilliantly white interior and a smooth violet rind. We cut and wrap this cheese in wedges of 8 ounces and 1 pound.

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

Montasio Cheese DOP (3.5 pound)

Montasio Cheese DOP (3.5 pound) Review

Montasio Cheese Fresh DOP. Price per quarter wheel 3.5/lb.  This Italian Cheese Montasio DOP is a  60 days consider  fresco. The name is  from the Montasio massif, in Friuli. Centuries ago (reliable information goes back to 1700), 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..

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.

Italian Montasio Cheese Aged 3.5-pound

Italian Montasio Cheese Aged 3.5-pound Review

This Gourmet Italian Cheese Montasio DOP - aged 6 month minimum - has its name originated from the Montasio massif, in Friuli. Centuries ago - back to 1700s - this gourmet italian cheese 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 the production of Montasio Cheese 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..

Kefalotiri (Hard Ripened Cheese)

Kefalotiri (Hard Ripened Cheese) Review

Kefalotiri (Hard Ripened Cheese) Feature

• FarmHouse Hard Cheese
• All Natural Sheep's Milk Cheese
• Sharp and salty taste, similar to Romano
• Expedited shipment suggested

A traditional farmhouse hard cheese, Kefalotyri is known historically to be the first cheese that was to be produced at the start of the new season, ensuring that the milk that was used during the cheesemaking process was taken after the lambs were weaned. Similar to Romano, this firm, dry cheese offers a slightly sharp finish to an already distinct sheeps milk flavored cheese. Moisture 38%.

Comte 15 months (1 pound) by Gourmet-Food.com

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

Comte 15 months (1 pound) by Gourmet-Food.com 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.

Black Truffle Cheese by Wisconsin Cheese Mart

Black Truffle Cheese by Wisconsin Cheese Mart Review

Black Truffle Cheese by Wisconsin Cheese Mart Feature

• Made by Carr Valley Cheese Co in LaValle, Wisconsin.
• Semi firm.
• Mild to medium flavor with pieces of black truffle.
• Enjoy with pears, apples, walnuts, cashews, or almonds. Red wines such as Pinot Noir or Burgundy.
• Third Place, Open Category, Sheep's Milk, American Cheese Society, 2006

This award winner is for the truffle lover in you! Plenty of truffle pieces and flavor compliment this amazing sheep's milk cheese!