Hoch Ybrig by Artisanal Premium Cheese

Hoch Ybrig by Artisanal Premium Cheese Review

Hoch Ybrig by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves

Hoch Ybrig is a mountain cheese made from cow's milk in Canton Schwyz, Switzerland, during the summer months. It is in the Alpage family of cheeses, developing its unique character from being washed in a white wine brine. Our Hoch Ybrig is aged by master affineur Rolf Beeler near Zurich; it has a slightly granular texture and wonderful, full-flavored nuttiness.

Barely Buzzed by Artisanal Premium Cheese

Barely Buzzed by Artisanal Premium Cheese Review

Barely Buzzed by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves
• 26th Annual Conference, American Cheese Society's Winner

Barely Buzzed is produced by Tim Welsh and Pat Ford at the Beehive Dairy in Utah, one of the only dairy farms in that state. This rind of this cheese is rubbed with a blend of espresso and lavender, and the flavors permeate gracefully to the core of the cheese as it ages. The Barely Buzzed won a Blue Ribbon at the American Cheese Society in 2008.

French Cow Milk Cheese, Tomme de Savoie - 1 lb

French Cow Milk Cheese, Tomme de Savoie - 1 lb Review

French Cow Milk Cheese, Tomme de Savoie - 1 lb Feature

• High Quality & Freshness Guarantee
• Fine Gourmet Foods for Someone Special
• Ideal Corporate & Holiday Gift
• FedEx Overnight Delivery with Ice Packs
• Any Questions Please Call (800) 522-8427

Cut to Order Semi-Hard Cheese. An ancient mountain French cheese from the Savoie, made in winter when the herdsmen have returned from the summer pastures. Don't be put off by the appearance of the rind. Inside, the pale yellow cheese with its few small holes will be firm, yet supple with a gentle flavor hintting at meadow flowers, milk and walnuts. We will substitute similar or comparable items if the cheese is unavailable.

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)

Leyden Cheese (6 ounces) by Gourmet-Food

Leyden Cheese (6 ounces) by Gourmet-Food Review

Leyden Cheese (6 ounces) by Gourmet-Food Feature

• Imported from Netherlands
• Cow's Milk
• Firm Texture
• Picture depicts a 6-oz. wedge

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.

Garrotxa Goat Cheese (8oz or 1lb)

Garrotxa Goat Cheese (8oz or 1lb) Review

Garrotxa Goat Cheese (8oz or 1lb) Feature

• Made from Goat's milk
• Flavor: Mildly herbal and milky flavor with a hint of tanginess and a semi-firm texture
• Recommended Wine: Rioja
• Product of Spain
• Hand cut to order

Garroxta is a goat's milk cheese produced in the Catalonia region of Spain. It is still made in an artisanal fashion to ensure the perfect quality of each batch. On the outside, the wheels are coated in a grey mold, but inside lies a sema wonderful crumbly topping on any salad of fresh greens and vegetables. It also makes a beautiful addition to your cheese board with some crackers, nuts and dried fruits. If you are looking for a wine pairing, Garroxta works well with a variety of sparkling wines, as well as Champagne. If you are serving it in a sweet preparation with honey and crusty bread, try accenting it with a Sherry.

Italian Bra Tenero Cheese 4.5-Pound

Italian Bra Tenero Cheese 4.5-Pound Review

Bra Tenero Cheese DOP is a 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 Tenero Cheese: The traditional, hard version that ripens for three to six months, which features dark color and intense flavor. 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.