Asiago d'Allevo Oro del Tempo - Pound Cut (1 pound) by igourmet

Asiago d'Allevo Oro del Tempo - Pound Cut (1 pound) by igourmet Review

Asiago d'Allevo Oro del Tempo - Pound Cut (1 pound) by igourmet Feature

• Imported from Italy
• Rich, creamy body and cultured, butterscotch flavor
• Pairs well with Pinot Grigio
• Perfect for eating or grating
• A wonderful addition to your cheese platter at your next gathering

This reserve stock, slow-ripened Asiago is aged for a full year as opposed to regular Asiago d'Allevo's six month span. As a result of the additional maturation, this cheese takes on a distinct but pleasant sharpness with hints of butterscotch. Its texture is firm enough to grate, yet allows it to be served as a delicious table cheese as well. We recommend this cheese as part of a traditional northern Italian meal, grated over risotto, polenta, or pasta.

• Made from unpasteurized cow's milk.
• Photo depicts whole 20 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.

Extra Aged Mimolette - Whole Wheel (7 pound)

Extra Aged Mimolette - Whole Wheel (7 pound) Review

Extra Aged Mimolette - Whole Wheel (7 pound) Feature

• Imported from France
• Aged Mimolette is a hard cheese with a natural rind
• A favorite among children, Mimolette has a sweet flavor
• Serve with a light-bodied red wine
• ?Made from unpasteurized cow's milk, aged for 12 months

French Mimolette, also called "Boule de Lille," dates back to the reign of Louis XIV, who prohibited the import of Dutch cheeses into France. The residents of Flanders had strong cultural ties to Holland and dearly loved the banished Dutch specialties. Their alternatives were to either smuggle in contraband cheeses or produce their own.

Thus, Mimolette was born. Aged Mimolette is a hard cheese that has the same texture and spherical shape as Dutch Edam, but with a natural rind. It is produced in nine pound spheres containing a bright orange interior. Because of its hue, it is sometimes called "Halloween Cheese." It tastes gloriously sweet, yet uncommonly tame for a French cheese.

Aged Mimolette, popular throughout France, is a dense cheese, hard enough to be grated. Enjoy it chunked or served with a hearty bread and fruit.

• Made from unpasteurized cow's milk, aged for 12 months.

Parmigiano Reggiano - 1/8 Wheel (10 pound) by igourmet

Parmigiano Reggiano - 1/8 Wheel (10 pound) by igourmet Review

Parmigiano Reggiano - 1/8 Wheel (10 pound) by igourmet Feature

• Imported from Italy
• Made from unpasteurized cow's milk
• Aged for 18-20 months for maximum flavor and finsish
• A perfect addition to any cheese board or party platter at your next gatherint
• Pairs well with bold red wine, fabulous for antiapasti or to add grate over any dish to add that little something extra

The Italians are horrified by our usage of this, the world's most famous hard cheese. Here in the States, it is thought of as purely a grating cheese. The rest of the world savours Parmigiano-Reggiano as a delicious, full-flavored eating cheese. It began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the "Zone Tripica". The local cheese craftsmen took it from there, utilizing a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks. Just sweet, fresh milk in its pristine state; the artisan's ancient skills and then nature's own good time (aged from 18 to 20 months). What you see today is just what the knights, serfs, saints and kings of old ate!

• Made from unpasteurized cow's milk.
• Photo depicts whole 80 lb. form of cheese.
• We cut and wrap this item..
• Please contact us if you would like to purchase the whole form.

Naked Goat (1 pound) by Gourmet-Food

Naked Goat (1 pound) by Gourmet-Food Review

Naked Goat (1 pound) by Gourmet-Food Feature

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

Naked Goat, in Spanish Queso de Murci Curado, a 6 months aged goat's milk cheese from Murcia in South-eastern Spain. The cheese is made from raw goat's milk and the name Naked Goat is a play on the word raw. The flavor of this gourmet cheese is full and creamy with a tangy finish. We cut and wrap this cheese in wedges of 8 ounces and 1 pound.

Prima Donna (1 pound) by Gourmet-Food

Prima Donna (1 pound) by Gourmet-Food Review

Prima Donna (1 pound) by Gourmet-Food Feature

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

Prima Donna maturo (extra matured) does not only have a distinct ruby-red label, its taste is full bodied as a high quality extra matured cheese should be. The Prima Donna is made according to an authentic domestic recipe. Maturing Prima Donna maturo is a trade of its own. Carefully and in a modern way, the trade of maturing cheese is performed to perfection. The cheese gets all time, piece and quiet to mature into a special cheese with a spicy and somewhat sweet flavor. The cheese is excellent on a sandwich, in soups or sauces or as a snack with a glass of red wine. A great alternative among the Dutch matured cheeses. We cut and pack this cheese in wedges of 8 ounces and 1 pound.

Drunken Goat (1 pound) by Gourmet-Food

Drunken Goat (1 pound) by Gourmet-Food Review

Drunken Goat (1 pound) by Gourmet-Food 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.

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.

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.

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.

Mainland Superior Two Year Aged New Zealand Cheddar - Pound Cut (1 pound) by igourmet

Mainland Superior Two Year Aged New Zealand Cheddar - Pound Cut (1 pound) by igourmet Review

Mainland Superior Two Year Aged New Zealand Cheddar - Pound Cut (1 pound) by igourmet Feature

• Imported from New Zealand
• Pair with a robust Zinfandel
• Great for snacking or sandwiches
• Made from pasteurized 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 pound.
• Please contact us if you would like to purchase the whole form.

Pecorino Romano Genuino - Pound Cut (1 pound) by igourmet

Pecorino Romano Genuino - Pound Cut (1 pound) by igourmet Review

Pecorino Romano Genuino - Pound Cut (1 pound) by igourmet Feature

• Imported from Italy
• Fine addition to salads, antipasta platters, accents to finished dishes
• Serve with bold red wines
• Made with sheep's milk
• Dry, hard and perfect to grate

Pecorino denotes sheep's milk in Italian, and Pecorino Romano is one of the oldest and most versatile of these cheeses. Whereas Reggiano and Grana are the favored grating cheese of Northern Italy, Pecorino Romano dominates the southern portion of the country. The original production area of Pecorino Romano is Lazio, the section of Italy that surrounds Rome. The term "Genuino" can only be applied to Romano that is made in Lazio. This special Romano, made from milk taken from a dedicated herd of sheep that live just outside the city of Rome, has a grainy, crumbly texture that is much more flavorful than inferior varieties. A little goes a long way. We enjoy it grated into soups, salads, pastas and gratin casseroles. Sprinkle it over fresh vegetables to add that extra zest.

Don't buy Pecorino Romano pre-grated. As a distinguished cheese pundit remarked, "God didn't make cheese in shakers and it was not born grated". We recommend "grate as you go" because flavor is rapidly lost in powdered form. Tightly rewrap the remaining cheese and store in your refrigerator.

• Made from unpasteurized sheep's milk.
• Photo depicts half of a 60 lb. wheel.
• We cut and wrap this item by the pound.
• Please contact us if you would like to purchase the whole form.

Classic Italian Hard Cheese Comparison (1 pound)

Classic Italian Hard Cheese Comparison (1 pound) Review

Classic Italian Hard Cheese Comparison (1 pound) Feature

• Assortment of two classic Italian hard cheeses
• Parmigiano Reggiano and Grana Padano Stravecchio
• Compare these two heavyweights head-to-head
• Both are excelleent chunked or grated
• Imported from Italy

In order to appreciate the subtle differences between Grana Padano and Parmigiano Reggiano (they are actually made from the same recipe), one should 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 4-Leaf Balsamico, thinly sliced over caesar salad or carpaccio, or grated 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!

• Grana Padano Stravecchio Oro Del Tempo: Contrary to popular belief, this grand cheese from the Po Vally is not simply an inferior Parmesan. In fact, a premium Grana Padano rivals the best that Parma has to offer. In this example, we serve our Stravecchio (extra aged) variety which earns the name Gold From Time. (8 oz)
• Parmigiano Reggiano: Internationally known as one of the world's greatest cheeses, by law this hard cheese can only be made in either Parma and Reggio-Emilia from a certain type of milk taken from a certain breed of cow. The law also dictates its minimum aging period, its aging conditions and at least 20 other constraints, meaning that every single 80 pound wheel that gets stamped with the Parmigiano Reggiano brand lives up to a standard that has been lovingly developed over the past 800 years. (8 oz)

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.

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.

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

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..