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!