Kosher Parmesan by Sugar River (6 ounce)

Kosher Parmesan by Sugar River (6 ounce) Review

This Kosher parm is perfect for grating over pasta, soups, and salads. We love its sharp flavor and delicious aroma at every meal. Sugar River Cheese Co was started in 2002 with a goal of producing fine unique quality cheeses. The people at Sugar River Cheese Co. are passionate about natural, terrific tasting, unique, kosher Wisconsin Cheeses. All of the milk used in their cheeses, comes from cows which have not been treated with rBGH (synthetic growth hormones).

Certified as kosher by the Chicago Rabbinical Council (CRC).

Vella Special Select Dry Monterey Jack (8 ounce) by igourmet

Vella Special Select Dry Monterey Jack (8 ounce) by igourmet Review

Vella Special Select Dry Monterey Jack (8 ounce) by igourmet Feature

• Since 1931 one of the USA's great cheeses
• Rich and nutty in flavor
• Rind rubbed with a mixture of cocoa and spices
• Hard enough to grate
• Made in the USA from pasteurized milk

Vella Cheese is an old timer in the world of making great American cheeses. Tom Vella began making cheese in 1931 in the Sonoma Valley of California. The company is now run by his son, Ig Vella, and is famous for its Jack cheeses. Jack cheese was created in the Gold Rush Days in Monterey, California by a Scotsman, named David Jacks. This Special Select Jack has all the same characteristics as Vella's regular Dry Jack, with its hard, pale yellow interior and sweet, nutty flavor. It is aged for a full year (as opposed to seven months) to develop an even harder texture and more intense flavor, making it similar to a Parmigiano Reggiano. This cheese goes well with fruit and wine and is excellent shaved over pasta.

• Made from cultured cow's milk.
• Suitable for vegetarians
• Photo depicts whole 8 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

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.

Mainland Superior Two Year Aged New Zealand Cheddar (8 ounce) by igourmet

Mainland Superior Two Year Aged New Zealand Cheddar (8 ounce) by igourmet Review

Mainland Superior Two Year Aged New Zealand Cheddar (8 ounce) by igourmet Feature

• Imported from New Zealand
• Pair with a robust Zinfandel, ale, port or bold red wine
• Great for snacking or sandwiches
• Made from pasteurized cow's milk
• Makes a wonderful hostess gift or addition to any gift basket

Cheese is a product of its environment. In New Zealand, rich fertile valleys watered by pure mountain streams and soft, gentle rain create endless grazing pastures of lush, sweet green grass year round. This, plus a cool temperate climate ideal for the slow natural aging of the finest cheddar cheese, gives Mainland its unique and distinctive flavor.

Hand selected by Mainland's Cheese Masters and set aside to age naturally for 24 months, this cheddar has strong piquant flavors with a hint of cream in the finish and a crumbly texture which can only be achieved with the finest of cheddars. Pair it with a dark ale, Port or red wine, served on the deck in the summer or in front of the fire when it's cold outside.

• Made from pasteurized cow's milk.
• Photo depicts whole 44 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

Cantal (8 ounce) by igourmet

Cantal (8 ounce) by igourmet Review

Cantal (8 ounce) by igourmet Feature

• Some call it a French Cheddar
• An ancient cheese dating back to the 1st century
• Pair with Beaujolais or any Gamay wine
• Made from pasteurized milk
• Imported from France

Cantal is one of the oldest French Cheeses, predating both Roquefort (11th Century) and Livarot (13th Century). In fact, Pliny the Elder mentions Cantal in his "Historia Naturalis" written in the 1st Century AD. Cantal was originally produced by putting the curd into "le formage", a wooden cylinder, which is believed to be the origin for the French word for cheese. Named after the Cantal Mountains in Auvergne, this cheese has been dear to the French throughout history. For example, in medieval times it was the courtly custom to send a gift of cheese to impress or to people one admired. Cantal is made from raw cow's milk with the curd being heated before pressing. This AOC cheese has a smooth, grayish-brown rind with a smooth, pale yellow, close-textured interior. Cantal has a milky aroma, a nutty flavor with a hint of tangy butteriness, and a slightly acidic finish. Aged from three to nine months, it is prone to blue mold (fleur de bleu) which the French gladly eat, but can also be cut off if this is not your preference. Try Cantal in a French ploughman's platter, in soups or sauces, or to flavor muffins or gratins. But, ignore this description and take advice from a French poet: "To elaborate on Cantal is an error of taste; it is all simplicity".

• Made from unpasteurized cow's milk.
• Photo depicts whole 20 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.

Paski Sir (Pag Island Cheese) (8 ounce) by igourmet

Paski Sir (Pag Island Cheese) (8 ounce) by igourmet Review

Paski Sir (Pag Island Cheese) (8 ounce) by igourmet Feature

• Imported from Croatia
• A rich and flavorful cheese aged one year
• Crumbles and melts with a gentle sweetness
• Delicious when added to gnocchi, macaroni or risotto
• ?Made from pasteurized sheep's milk

Produced exclusively from the milk of the autochthonous sheep on the Island of Pag, Pa?ki Sir is the most famous ewes' milk cheese in all of Croatia. This is a one-year-aged pasteurized cheese made from the sheep raised on the island of Pag, Croatia. There are a total of 40,000 sheep on the island of Pag; they are smaller than average. The island is windy with little vegetation, what little grass it has is in the hills, and due to the crosswinds much of the salt water blows over it. The sheep produce very little milk, maximum just a liter per day. On top of that their diet is influenced by the salty grass they eat. In total it takes 6 sheep or more to produce one wheel of cheese. Our producer is Pa?ka Sirana. They have 200 members who together have 300 sheep. The cheesemaker, Nenad, has been making cheese for 15 years. The cheese is rich and flavorful - it is not overly dry and there is a beautiful crystallinity in the texture with a gentle sweetness.

• Made from pasteurized sheep's milk.
• Photo depicts whole 5 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

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.

Paski Sir (Pag Island Cheese) (8 ounce) by igourmet.com

Paski Sir (Pag Island Cheese) (8 ounce) by igourmet.com Review

Paski Sir (Pag Island Cheese) (8 ounce) by igourmet.com Feature

• Imported from Croatia
• A rich and flavorful cheese aged one year
• Crumbles and melts with a gentle sweetness
• Delicious when added to gnocchi, macaroni or risotto
• ?Made from pasteurized sheep's milk

Produced exclusively from the milk of the autochthonous sheep on the Island of Pag, Pa?ki Sir is the most famous ewes' milk cheese in all of Croatia. This is a one-year-aged pasteurized cheese made from the sheep raised on the island of Pag, Croatia. There are a total of 40,000 sheep on the island of Pag; they are smaller than average. The island is windy with little vegetation, what little grass it has is in the hills, and due to the crosswinds much of the salt water blows over it. The sheep produce very little milk, maximum just a liter per day. On top of that their diet is influenced by the salty grass they eat. In total it takes 6 sheep or more to produce one wheel of cheese. Our producer is Pa?ka Sirana. They have 200 members who together have 300 sheep. The cheesemaker, Nenad, has been making cheese for 15 years. The cheese is rich and flavorful - it is not overly dry and there is a beautiful crystallinity in the texture with a gentle sweetness.

• Made from pasteurized sheep's milk.
• Photo depicts whole 5 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

Mainland Superior Two Year Aged New Zealand Cheddar (8 ounce) by igourmet.com

Mainland Superior Two Year Aged New Zealand Cheddar (8 ounce) by igourmet.com Review

Mainland Superior Two Year Aged New Zealand Cheddar (8 ounce) by igourmet.com Feature

• Imported from New Zealand
• Pair with a robust Zinfandel, ale, port or bold red wine
• Great for snacking or sandwiches
• Made from pasteurized cow's milk
• Makes a wonderful hostess gift or addition to any gift basket

Cheese is a product of its environment. In New Zealand, rich fertile valleys watered by pure mountain streams and soft, gentle rain create endless grazing pastures of lush, sweet green grass year round. This, plus a cool temperate climate ideal for the slow natural aging of the finest cheddar cheese, gives Mainland its unique and distinctive flavor.

Hand selected by Mainland's Cheese Masters and set aside to age naturally for 24 months, this cheddar has strong piquant flavors with a hint of cream in the finish and a crumbly texture which can only be achieved with the finest of cheddars. Pair it with a dark ale, Port or red wine, served on the deck in the summer or in front of the fire when it's cold outside.

• Made from pasteurized cow's milk.
• Photo depicts whole 44 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

Hard Grana Provolone (8 ounce) by igourmet.com

Hard Grana Provolone (8 ounce) by igourmet.com Review

Hard Grana Provolone (8 ounce) by igourmet.com Feature

• Imported from Argentina
• Develops a sharp. piquant flavor with age
• Serve with bold red wines
• Perfect to keep on hand for finishing dishes or as a snack
• A perfect addition to your cheese platter at your next gathering

Founded in 1855, this small family-run business has became one of the leading dairy producers in South America while still being run by its founders fourth generation descendents.

Magnasco's cows are fed all year round on natural green pastures highly suitable for top quality dairy production of international renown. The company produces an average of 75,000 liters of milk every day. Magnasco uses exclusively milk from its own dairy farms. In this way, quality and consistency of the product can be assured at every single stage of the process.

Originally from Lombardia, Italy, this cheese was brought by Italian immigrants to Argentina. The cheese is recognized by its particular pear shape. During the aging stage, the cheese is hung (wrap and secure with a rope). This hard Provolone cheese develops a sharp, piquant flavor with age.

• Made from pasteurized cow's milk.
• Photo depicts whole 12 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

Australian Black Wax Parmesan (8 ounce) by igourmet.com

Australian Black Wax Parmesan (8 ounce) by igourmet.com Review

Australian Black Wax Parmesan (8 ounce) by igourmet.com Feature

• Imported from Australia
• A nice hard table cheese
• Perfect for snacking or grating
• Makes a great addition to any recipe
• A unique gift for the cheeese lover in your life

Enjoy this award-winning Italian-type cheese from down under. Made in New South Wales and aged for over a year, this hard cheese is flavorful and nutty. Perfect for salads and grating, its black wax coating signifies its premium quality.

Large Knife for Hard Cheeses (5 ounce) by igourmet.com

Large Knife for Hard Cheeses (5 ounce) by igourmet.com Review

Large Knife for Hard Cheeses (5 ounce) by igourmet.com 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.