Comte 15 months (1 pound) by Gourmet-Food

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

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

Leyden Cheese (8 ounces) by Gourmet-Food

Leyden Cheese (8 ounces) by Gourmet-Food Review

Leyden Cheese (8 ounces) by Gourmet-Food Feature

• Imported from Netherlands
• Cow's Milk
• Firm Texture

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.

Deluxe Hard Cheese Kit with Cheddar Cheese Wax

Deluxe Hard Cheese Kit with Cheddar Cheese Wax Review

1 Professional 4# Tome Mold and Lid, Large Dial, Easy to Read Cheese, Thermometer, Cheese ripening cave, 8 oz. non-iodized flake cheese salt, 2 yards Butter Muslin, 2 Ripening Mats, 5 Doses Mesophilic Culture, 5 Doses Thermophilic Culture, 1 ounce Lipase, 1 ounce Annatto Coloring, 2 ounces liquid rennet, 1 pound Cheddar Cheese Wax, 10 professional cheese wrappers, 10 professional cheese labels. Includes step by step instructions, pictures and recipes.

Italian Castelmagno Cheese Wheel 14-Pound

Italian Castelmagno Cheese Wheel 14-Pound Review

Castelmagno Cheese  DOP is a Gourmet Italian Cheese that comes from the name of a famous sanctuary dedicated to Saint Magnus. Castelmagno cheese began to be made during the twelfth century, more or less at the same time as Gorgonzola with which it shares some similarities. Castelmagno is a cylindrical pressed, semi-fat semi-hard cheese tinged with blue mould. Castelgmano Cheese is made from cow's milk, though sheep's or goat's milk may be added.

Cheshire (9 ounces) by Gourmet-Food

Cheshire (9 ounces) by Gourmet-Food Review

Cheshire (9 ounces) by Gourmet-Food Feature

• Imported from United Kingdom
• Cow's Milk
• Firm Texture
• Picture depicts a 9-oz. wedge

Cheshire cheese has a loose and crumbly texture, much more friable and moist than many other firm cheeses. The cheese has a mild and lightly salty taste which is attributed to the salty soil of the Cheshire plain. Mature cheeses acquire more piquancy with age. Cheshire could be England's oldest cheese. It was mentioned in the Domesday Book and its origins go back to Roman times.

Deluxe Hard Cheese Kit with Deep Purple Cheese Wax

Deluxe Hard Cheese Kit with Deep Purple Cheese Wax Review

1 Professional 4# Tome Mold and Lid, 1 Large Dial, Easy to Read Cheese, Thermometer, Cheese ripening cave, 8 oz. non-iodized flake cheese salt, 2 yards Butter Muslin, 2 Plastic Ripening Mats, 5 Doses Mesophilic Culture, 5 Doses Thermophilic Culture, 1 ounce Lipase, 1 ounce Annatto Coloring, 2 ounces liquid rennet, 1 pound Deep Purple Cheese Wax, 10 professional cheese wrappers and 10 professional cheese labels. Includes step by step instructions, pictures and recipes.

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.

P'tit Basque by Gourmet-Food

P'tit Basque by Gourmet-Food Review

P'tit Basque by Gourmet-Food Feature

• Imported from France
• Sheep milk
• Firm Texture
• Picture depicts a 1.5 pounds wheel

P'tit Basque is a French sheep's milk cheese that has been around for only a little longer than 10 years; since 1997. P'tit Basque is sometimes compared to a Manchego, the great Spanish sheep cheese, but the similarities seem to limited to the rinds basket-weave markings. P'tit Basque, indeed a small cheese compared with its famous French cousin Ossau-Iraty, weighs only 1.5 pounds. This cheese is made with pasteurized sheep's milk, has a semi-soft, moist and pale interior. The cheese's aroma is that of brown butter and caramel. The flavor is creamy and sweet with some saltiness, much softer than the Manchego or the Ossau-Iraty. P'tit Basque can be enjoyed in the traditional way, cut into smaller pieces as a snack, an appetizer or an after-dinner dessert, but you you also try to use a cheese curler, cheese scraper or Girolle. This special tool is designed for a Tête de Moine, but the P'tit Basque is a great French alternative and will also create very thin curls when scraping the surface of the cheese.

Imported Sicilian Caciocavallo - 1 Pound

Imported Sicilian Caciocavallo - 1 Pound Review

Imported Sicilian Caciocavallo - 1 Pound Feature

• Imported Sicilian Caciocavallo cheese
• Features a spice, yet savory taste
• Grate for pasta or serve with bread and olives
• Offers 1 pound per package

A spicy, yet savory cheese. The Italian choice for cheese. Used as a grating cheese for all pasta dishes or can just be served as an antipasto with bread and olives

Classic Italian Hard Cheese

Classic Italian Hard Cheese Review

Size 1 Pounds (Two 1/2 lb. cuts included). In order to understand the subtle difference between Grana Padano and Parmigiano-Reggiano, you need to taste them side-by-side. That is why we have created this special offering, containing 1/2 pound of each. Enjoy them chunked and drizzled with thick balsamic vinegar, thinly sliced over Caesar salad or carpaccio Grate them over soup or pasta. Each of these cheeses has a long, storied history and the two have been rivals for centuries. Let the debate continue!

Tete de Moine (2 pounds)

Tete de Moine (2 pounds) Review

Tete de Moine (2 pounds) Feature

• Imported from Switzerland
• Cow's Milk
• Firm Texture

Tête de Moine means 'monk's head'. This Swiss gourmet cheese was originally invented by the monks of Belleray Abbey in the Bernese Jura, and the brothers taught the local farmers how to make it. Unlike most other mountain gourmet cheeses which tend to be very large, it is made in small drums. The rind may be smooth and slightly greasy, or rough and brown in color. The paste is firm and creamy to straw-yellow in color, darkening as it ages. There may be small holes or horizontal fissures in the paste. Older Tête de Moine cheeses smell strongly of roasted nuts with winelike aromas. The flavor is sweet and tangy, with musty wood mold and nuts. Tête de Moine can be sliced vertically but to get the frilly curls of cheese traditionally served in Switzerland you will need to use a girolle. The curls are achieved by turning the handle of this special knife on a stand and shaving the cheese across the top and a little way down the sides.

Deluxe Hard Cheese Kit with Black Cheese Wax

Deluxe Hard Cheese Kit with Black Cheese Wax Review

1 Professional 4# Tome Mold and Lid, 1 Large Dial, Easy to Read Cheese, Thermometer, Cheese ripening cave, 8 oz. non-iodized flake cheese salt, 2 yards Butter Muslin, 2 Ripening Mats, 5 Doses Mesophilic Culture, 5 Doses Thermophilic Culture, 1 ounce Lipase, 1 ounce Annatto Coloring, 2 ounces liquid rennet, 1 pound Black Cheese Wax, 10 professional cheese wrappers and 10 professional cheese labels. Includes step by step instructions, pictures and recipes.

Comte Reserved Cheese (Whole Wheel) Approximately 80 Lbs

Comte Reserved Cheese (Whole Wheel) Approximately 80 Lbs Review

Comte Reserved Cheese (Whole Wheel) Approximately 80 Lbs Feature

• Made from Cow/ Goat/ Sheep's milk
• Flavor: Mild
• Product of France
• Whole Wheel

Comte cheese is made from unpasteurized cow's milk and is produced in Franche-Compte region of France. Production of this cheese has been going on since the 12 th century and is currently the most popular cheese in France, even taking its surprised by its strong nutty flavor and the sweet hints of caramel running through it. When serving Comte, you aren't restricted by much. The flavor of Comte only grown deeper as it ages, the Comte Reserve is aged for one full year befo re it is sold. This allows a sweet and nutty flavor profile to grow stronger but never becoming to harsh. Identify Comte Reserve by its black label and you can be sure that your cheese was hand selected from Entremon and is of the highest quality.

Manchego Reserve (Extra Aged) - Pound Cut (1 pound)

Manchego Reserve (Extra Aged) - Pound Cut (1 pound) Review

Manchego Reserve (Extra Aged) - Pound Cut (1 pound) Feature

• Unexpectedly delicious
• A rare find - a sheep's milk Gouda aged for over a year
• Excellent dessert cheese
• Serve cubed as an hors d'oeuvre or antipasta before the meal
• Imported from Spain

This special Manchego is aged for over 12 months, giving it a sharper, nuttier flavor and a firmer, more brittle texture than its younger namesake. It is produced in Central Spain's La Mancha region; a territory known for its fierce winds, violent temperature swings, and desert-like aridity. Manchego Reserve is made using traditional methods under strict quality guidelines. We especially love this cheese served with Rioja wine and fresh fruit.

• Made from pasteurized sheep's milk.
• Photo depicts whole 7 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.

Deluxe Hard Cheese Kit with Red Cheese Wax

Deluxe Hard Cheese Kit with Red Cheese Wax Review

Deluxe Hard Cheese Kit with Red Cheese Wax Feature

• Make your own homemade Cheese!
• Use regular Grocery Store Milk
• Make your own Goats Milk Cheese
• This Kit also makes a Great School Chemistry Project

1 Professional 4# Tome Mold and Lid, 1 Large Dial, Easy to Read Cheese, Thermometer, Cheese ripening cave, 8 oz. non-iodized flake cheese salt, 2 yards Butter Muslin, 2 Plastic Ripening Mats, 5 Doses Mesophilic Culture, 5 Doses Thermophilic Culture, 1 ounce Lipase, 1 ounce Annatto Coloring, 2 ounces liquid rennet, 1 pound Red Cheese Wax, 10 professional cheese wrappers, 10 professional cheese labels. Includes step by step instructions, pictures and recipes.

Hard Cheese Kit

Hard Cheese Kit Review

Hard Cheese Kit Feature

• Great pictures to match steps in cheese making process

1 American made disposable cheese mold, 1 small dial thermometer, 5 Fromase vegetarian rennet tablets, 5 doses Mesophilic culture, 1 yard Butter Muslin, 4 ounces non-iodized, Dendrite Flake Salt, 1 ounce lipase, 5 professional cheese wrappers and 5 professional cheese labels. Step by step pictures and recipes.

Large Knife for Hard Cheeses (5 ounce)

Large Knife for Hard Cheeses (5 ounce) Review

Large Knife for Hard Cheeses (5 ounce) Feature

• A knife well-suited to cut any medium to hard textured cheese
• Quality Dutch construction
• Imported from Holland
• You will never have to buy another cheese knife again
• Cuts hard cheeses with ease

This sturdy knife has Boska's signature raised handle, allowing its user to cut all the way down to the cheese board without his or her hand getting in the way. Like all other Boska knives with wooden handles, its one-piece handle is affixed to the blade with strong metal rivets. Its sharp, pointed end is perfect for piercing and/or scoring a tough rind. Imprinted on its blade is "KAAS KAAS KAAS", which is the Dutch word for cheese. Designed for larger cheeses, this knife is 21cm long.