Green Fields Cheese by Wisconsin Cheese Mart

Green Fields Cheese by Wisconsin Cheese Mart Review

Green Fields Cheese by Wisconsin Cheese Mart Feature

• Made by Saxon Creamery in Cleveland, Wisconsin.
• Firm and easy to slice.
• A semi-soft washed rind cheese from raw cow's milk. Aged at least 70 days.
• Monestary style cheese - soft, buttery, and aromatic.

Made from whole raw cow's milk, and unpressed cooked curds. a washed rind cheese, aged 70 days.

Bellavitano Merlot Wisconsin cheese by Wisconsin Cheese Mart

Bellavitano Merlot Wisconsin cheese by Wisconsin Cheese Mart Review

Bellavitano Merlot Wisconsin cheese by Wisconsin Cheese Mart Feature

• A unique Wisconsin cheese orginating from Plymoth, Wisconsin
• A creamy white Wisconsin cheese with a Merlot soaked rind
• Bellavitano Merlot Wisconsin cheese has a semi firm and crumbly texture
• This Wisconsin cheese has a Parmesan flavor, soaked in fine Merlot for hints of berry and plum

With the flavor of both a zesty aged cheddar and a robust parmesean, the merlot adds another dimension to this already one of a kind Wisconsin cheese.

Comte Cheese (8oz or 1lb)

Comte Cheese (8oz or 1lb) Review

Comte Cheese (8oz or 1lb) Feature

• Made from Cow's milk
• Flavor: Semi-Sharp
• Recommended Wine: Reisling, Alsace
• Product of France
• Hand cut to order

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. It's a good melting cheese, it grates well, and it's perfectly delicious cut into cubes and served as part of an appetizer. If you are looking for a wine pairing, opt for something light. Whites and yellows are a wonderful compliment and even a lighter red wine would be nice.

Kerrygold Irish Dubliner

Kerrygold Irish Dubliner Review

Dubliner is a specialty cheese with a distinctive mature rounded flavor and a natural hint of sweetness achieved by combining a secret recipe and the skills of the Kerrygold master cheese maker. Dubliner is typically matured over 12 months.

Halloumi Cheese, 8.8oz

Halloumi Cheese, 8.8oz Review

Halloumi Cheese, 8.8oz Feature

• Made from Sheep & Goat's Milk
• Flavor: Mild
• Recommended Wine: Chianti
• Product of Cyprus
• Whole Wheel

Halloumi is a goats or sheep's milk cheese, usually made in Cypress but popular throughout the Middle East and Mediterranean. The cheese is packaged in a briny salt water bath, sometimes with fresh mint leaves. It's recognizable by its lrown before it melts. This makes it a very popular ingredient in barbequing and always present in dishes with grilled meats. It is also a common choice for desserts and snacks, layering slices of the cheese with slices of watermelon make a wonderfully refreshing summer time snack. If you're looking for a beverage pairing, we again look to the cultural roots of this cheese, as it is often served as tavern food with an ice cold beer.

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.

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.