Asiago d'Allevo
Northwest of Venice, tucked beneath the Dolomite Mountains, artisan cheesemakers produce Asiago using traditional methods: no computer-operated machinery or temperature-controlled rooms, just cows and grass, men and women, and an abundance of Asiago. A light beige cheese peppered with small holes, Asiago d'Allevo has a slightly fruity appeal and an engaging aroma. Aged for up to five months, it is firm enough to shave or shred. It's often used for cooking and in salads, but also makes a tasty cracker cheese.
Beemster Classic Extra Aged Gouda
One of the rarest, most sought after Dutch specially-cured cheeses has been made in the southern provinces of the Netherlands for over 800 years — Extra Aged Farmer Gouda. Easy to distinguish, it is the dairy world's equivalent of a Rembrandt or Van Gogh. This edible opus magnum has been matured for eighteen months, allowing its body to develop a muted caramel color, matched by an intense flavor with a sweet finish. Extra Aged Gouda can be grated or chunked.Our Extra Aged Gouda is aged 18 months and is produced by CONO Kaasmakers under the Beemster brand. CONO is located in Northern Holland, famous for its rich milk and fertile grazing land.
Made from pasteurized cow's milk.
Bosina Robiola
The Alta Langa is an agricultural region located in the southern part of Piedmont, Italy. This region is famous for Barolo, Barbaresco and Asti wines and also produces a wide variety of wonderful cheeses. Bosina is a small town in the center of the Alta Langa, where this cheese of the same name is produced by hand from milk of the region's lush, green pastures. Bosina (the cheese) is produced from an old recipe using modern equipment. Only 100% natural ingredients are used, without adding preservatives, food dyes, or any artificial additives. Bosina is typically Piedmontese with a scent of the countryside. One bite of this cheese takes you right back to its homeland. It is straw-colored with a white exterior, offering delicate and harmonious flavors and rich fragrances. It is important to eat this cheese at room temperature to experience its full potential.
Boursin
Made from the finest fresh milk, cream, herbs and spices, Boursin Spiced Gournay Cheese is 100% natural and Kosher certified. Boursin's rich, full flavor and creamy, smooth texture are perfect for snacking, baking and broiling. This beautifully packaged product is also ideal for gift baskets. Gourmet chefs from around the world use Boursin as a pivotal ingredient in dishes that range from appetizers to entrees. One bite and you'll taste why! Made from cow's milk. Suitable for Vegetarians.
Buche de Chevre
This wonderful goat's milk cheese from Poitou in the Loire Valley comes to us in handcrafted wooden crates containing two four pound logs of the most exquisite chevre we have ever tasted! Each Buche de Chevre is aged for two months, during which time it develops a hard, edible crust complete with a bloomy white mold coating. It is sharp and tangy near the rind and gets progressively richer and creamier toward the center. When enjoying this cheese, you savor a delightful combination of flavors and textures in each bite. Buche de Chevre is a true delicacy that begs for a warm, crusty French baguette and a glass of robust red wine from neighboring Bordeaux. Made from pasteurized goat's milk
Bulgarian Feta
Many of us are familiar with feta as the white, slightly salty cheese that is crumbled into Greek salads in 24-hour diners across America. Feta is truly a great cheese for salads, but it is also a delicious table cheese that should not be overlooked. Feta is Greek for "slice" because feta is made in very large blocks, then sliced. A saltwater brine is then poured over the pieces to arrest the ripening process. Feta is sold in jars, tins or tubs, submersed in its brine in order to keep it young and fresh.Tangra Bulgarian Feta, also known as Brindza, is made from pure sheep's milk from free-grazing ewes in the Rhodope Mountains. The name Tangra comes from ancient Bulgarian mythology, in which a deity named Tangra protected animals and promoted agriculture. Both creamy and crumbly, and not too salty, we are sure you will find it to be one of the best fetas you have ever eaten.
Made from pasteurized sheep's milk.
Cahill's Farm Cheddar
Located in County Limerick and recognized as the originator of fine Irish cheese, Marion Cahill of Cahill's Farm has developed an interesting range of flavored cheddars. Using a base of tangy Irish cheddar, she has experimented with a variety of flavors and has come up with some very popular combinations. We offer three types of Cahill's Farm Cheddar: Elderberry, Porter and Irish Whiskey. These semi-soft cheddars are made from pasteurized cow's milk and vegetable rennet. Varieties sold separately.Made from pasteurized cow's milk. Suitable for vegetarians.
Cambozola
Cambozola, which is made by Kasseri Champignon in Bavaria, is a rich and creamy Camembert-type cheese with a bloomy white rind. Beneath its crust, one finds streaks of tangy blue. Hence its name: the marriage of Camembert and Gorgonzola gives us Cambozola.Very popular all over the world, Cambozola is the perfect addition to the after-dinner cheese course and pairs well with fruit and nuts.
Castelmagno
Referred to as the most important Piedmontese cheese, Castelmagno takes its name from the town of Castelmagno, where it has been produced since ancient times. Castelmagno is made of pasteurized, partially-skimmed cow's milk blended with a small amount of sheep's milk and goat's milk. It has a peculiar flavor that derives from a particular kind of grass (called "evax") that is native to the pastures of Cuneo, the sole province of its production. Castelmagno has a hard, brown rind cloaking a medium-hard interior of pearly white color. Often times, edible blue-green veins can be found in the cheese, giving those sections a sharper flavor. It is aged for up to six months in natural mountain grottos. Overall, its flavor is quite savory with a mouth-watering, gentle saltiness. A rare cheese indeed — only 6,000 wheels are produced each year and perhaps less than 200 of those are exported to the USA. Made from unpasteurized cow, goat, and sheep's milk.
Cheddar with Thai Curry
If you've ever enjoyed the delicious, spicy flavor of the cheese Paneer, cooked in a rich Thai curry sauce, you are sure to love this new cheese from Coombe Castle of England. Coombe Castle starts with their award winning English Cheddar, then adds a vibrant green Thai curry to add some extra zest! While it might sound like an unusual combination, the sharp English cheddar easily carries the savory, spicy flavor of the curry. The spices used are coriander, turmeric, salt, allspice, ginger, fenugreek, garlic, pepper, cumin, and bay leaves. It also doesn't overwhelm you with heat, making this a great snacking cheese!Apart from eating this cheese on its own, this cheese is also good when melted on mashed potatoes or on toast providing an interesting savory taste. Its electric green color is sure to stand out on any cheese plate, or on a salad. Made from pasteurized cow's milk. Suitable for Vegetarians.
Classic Chevre by Vermont Butter & Cheese Company
The Vermont Butter and Cheese Company story begins with this mild goat's milk cheese. It was on a farm in Brittany where young Allison Hooper, working for room and board, learned the time-honored traditions of European artisanal cheesemaking. Working as a dairy lab technician in Vermont a few years later, she produced a ch?vre for a banquet organized by Bob Reese, then marketing director of the state agriculture department. Ch?vre was still largely unavailable in Vermont at the time — but not for much longer. Inspired by the response to her ch?vre, Allison teamed up with Bob to found Vermont Butter & Cheese Company.Since then, Vermont Ch?vre has earned an honored place among chefs and consumers alike. Distinguished by a simple, mild, fresh goat's milk flavor, the cheese is highly versatile — an excellent ingredient in many dishes as well as on its own. While ch?vre continues to grow in popularity, Vermont Ch?vre maintains its reputation for quality through superlative taste, freshness, and lower salt. Made from pasteurized goat's milk.Suitable for vegetarians.
Cream Havarti
About 100 years ago, a farmer's wife who lived in North Zealand (one of Denmark's most romantic islands — a trysting place for lovers) became interested in the art of cheesemaking. She traveled through Europe to learn the secrets of this craft. Upon her return, she began to experiment with her newly acquired techniques. She named her finest creation after her farm, "Havarthi". Today's Cream Havarti is a direct descendant. It has an ivory interior patterned with a myriad of tiny holes and is mild, creamy and mellow. We are featuring five of our favorite varieties: garlic and herb, dill, jalapeno, caraway and chive.
Creme Fraiche by Vermont Butter & Cheese Co.
Creme Fraiche is a thickened cream with a slightly tangy, nutty flavor and velvety, rich texture. This French specialty is traditionally made with unpasteurized cream. However, this version is pasteurized and made in Vermont. It is a rich treat that is perfect for thickening sauces and soups because it can be boiled without curdling. It is also delicious spooned over fresh fruit desserts. We especially like it served with our smoked salmon or with caviar. Just a dollop atop a piece of cocktail bread with a slice of smoked salmon lifts the experience to a whole new level. Its creamy tang is the perfect complement to a tender, smoky bite of salmon. Cr?me fra?che is the traditional accompaniment to caviar, and it smooths out the saltiness of the eggsVermont Cr?me Fra?che is exquisitely rich, with a cultured, nutty flavor and creamy texture. Enjoy this staple of French cuisine, served by many of the world's finest restaurants.
Awarded 2nd Place in the American Cheese Society 2007 Awards in the Cow's Milk Creme Fraiche category.
KOF-K Certified Kosher.
Cypriot Halloumi
For centuries, a staple in the diet of the captivating Mediterranean island nation of Cyprus, Halloumi has now gone beyond these borders to be loved worldwide. Combining the texture of mozzarella with the briny moisture of feta, Halloumi is easily one of the world's most versatile cheeses. Instead of melting when cooked, Halloumi browns beautifully, especially when grilled. Alternatively, this lively 100% pure sheep's milk cheese can be served fresh in a salad or sandwich.
Dodoni Greek Feta (PDO)
Recognized worldwide for its premium quality, DODONI Feta is made in Greece's Epirus region from a blend of pasteurized goat and sheep's milk. Flavorful and nutritious, with a pure white color and delicate scent, DODONI Feta has conquered the high end of the Greek feta market and has won numerous Greek and international awards.In Greece, feta accompanies each meal, providing splendid flavor that pairs beautifully with lamb, poultry, beans, and rice. It is often served as a first course drizzled with olive oil and sprinkled with oregano. It can also be used in salads, pies and omelettes. One traditional Greek dish, called 'saganaki' can also be made with feta. Protected by its PDO registration, this feta cannot be immitated.
Made from pasteurized sheep's milk. Photo depicts whole 40 lb. container of cheese, we stock this item by the 1/2 pound.
Authentic Barrel-Aged Feta
Feta is the national cheese of Greece, and surely the best-known Greek cheese outside of Greece. Our Barrel-aged Feta is cultivated December through April from a blend of all-natural milk from free-range sheep and goat herds. Curd is molded in large round forms, which are hand-turned frequently as they drain. As the whey drains, the cheese-crafter adjusts timing to perfect each wheel's texture. After skillful dry-salting, wheels are placed in birch barrels for aging and preservation. There they sit in a 7% brine solution that originally allowed farmers to preserve their milk in the hot Mediterranean climate. Today that brine gives feta its characteristic tang. By the end of the four-month maturation, a wonderfully creamy, rich, complex flavor is fully developed. The care that goes into this feta is evident by its incredible flavor.Enjoy this premium feta in a traditional cheese pie, over eggs, stuffed into squash blossoms, or even fried. Or just relax with a slab of feta drizzled with olive oil and garnished with fresh oregano. Opa! Made from pasteurized sheep's milk.
Finlandia Swiss
Finland's best-selling, rich and characteristically nutty Swiss is now available on igourmet.com! Made from the EU's healthiest milk (IDF, 1995) taken from dairy cows grazing in Finland's pure and clean Northern environment, it's no wonder that Finlandia Swiss is the market leader in its class in the USA.Full-fat Finlandia's rich and full traditional taste is appreciated by even the most demanding cheese lovers and has won a total of 12 medals, including three golds, at the biannual Cheese World Championships in Wisconsin. Valio, Finlandia's manufacturer and the largest dairy in Finland, is one of the most revered cheese producers in the world.
Fontina Val d'Aosta
Fontina is the symbol of agriculture in Italy's tiny, French speaking Aosta Valley region. The cows that produce the milk for Fontina Val d'Aosta graze on high-altitude Alpine pastures dotted with wildflowers and native herbs. Fontina is a great cooking cheese, as it melts evenly without losing any flavor. Extremely aromatic (some might say "stinky"), Fontina is best noted for its value as a savory and fruity table cheese. Its slightly grassy flavor embodies the taste of a true raw milk cheese.Made from unpasteurized cow's milk, aged 90 days. Photo depicts whole 19 lb. form of cheese. We stock this item by the 1/2 pound. Please contact us if you would like to purchase the whole form.
French Raclette
Raclette is not only a sociable way of eating, it is also delicious. Most Raclette Grills are designed to work with a half wheel of cheese. Simply load the cheese into the grill and turn it on. When the cheese begins to melt, you scrape it off and serve the melted cheese on a hot plate with a baked potato, pickled pearl onions, thinly sliced ham, cornichons, baguette, and of course, a glass of white wine. Think of Raclette as a winter barbecue!
Graskaas by Beemster
A seasonal cheese, this limited availability product is only produced in the summer. Beemster's world famous milk becomes even more coveted during the last two weeks of March. The milk taken from the Beemster cows during this period is the creamiest milk of the year. This is the only milk used to create Graskaas, an exceptional Gouda-type cheese enrobed in a vibrant, green rind. During the limited "first grazing" period, enough milk is collected to craft just 2,000 wheels of Graskaas; only half of which are exported to the U.S. Made in the beginning of April and aged for one month, the recipe for Graskaas dates back to 1901.Made from pasteurized cow's milk. This item is only available seasonally. Photo depicts whole 28 lb. form of cheese. We stock this item by the 1/2 pound. Please contact us if you would like to purchase the whole form.
Gruyere de Comt
Made from a centuries-old recipe, 70-pound wheels of Gruyere de Comt? (Comt?, for short) have been produced since the reign of Charlemagne, when there were no separate entities named France and Switzerland. Although Swiss Gruyere may be better known, the French variety is no less special. Created by local villagers in alpine dairies called "Fruiteries", its milk comes only from Montbeliarde and Tachete de L'est cows. Contributing to Comt?'s unique flavor, morning and evening milkings are mingled before the cheesemaking process. For transforming the milk into curds, the cheesemaker must only use natural ferments to receive the Comte seal. The wheels are aged for six months, resulting in a sweet and nutty masterpiece with less bite than its twin from Switzerland.Comt? has a satiny, ivory-colored body and a scattering of holes the size of a hazlenut. A traditional fondue cheese, Comte can also be shredded, sliced, grated, chunked or melted. It can always be called upon and never disappoints, whether as a table cheese or in a gratin.
Huntsman
Huntsman is the marriage of two delicious British classics, Double Gloucester and Blue Stilton, brought together through a complex layering process. Creamy, forceful Stilton is sandwiched between an exterior of mellow, satiny Double Gloucester. The result is an excellent flavor combination that is as delicious as it is beautiful. While some purists may turn their noses up at modern creations like Huntsman, one taste led us to appreciate this English application of technology and innovation.
Irish Green Wax Mature Cheddar
Our Green Waxed Cheddar is produced by Tuxford and Tebbutt from pure Irish milk. The milk for this "bitey" cheddar is taken from cows grazing the green grass of southeast Ireland, an area traditionally known as "The Garden of Ireland". Here, the winds blow in from the Atlantic, depositing rain throughout the year, providing the perfect growing conditions for lush grazing. This environment produces rich, creamy milk that is perfect for cheese making. Our Irish Green Wax Cheddar is aged for a minimum of 12 months, but may be aged longer as it is only when that distinctive strong Irish cheddar flavor is ready that Tuxford and Tebbutt's master grader will deem the cheese ready for sale. The cheddar is then cut into blocks and covered in green wax, giving the cheese a distinctive Irish appearance. Made from pasteurized cow's milk. Photo depicts whole 5 lb. form of cheese. We stock this item by the 1/2 pound. Please contact us if you would like to purchase the whole form.
Juustoleipa (Bread Cheese)
Pronounced HOO-stah-lee-pah or you-stoy-lay-PA, its name means "bread cheese" in Finnish. Juustoleipa has been produced for more than 200 years in northern Finland and Sweden, originally from reindeer milk! Our variety comes from Wisconsin. This cheese is unusual in that it is baked during the cheesemaking process. The heat from baking caramelizes the sugars on the outside of the cheese to form a tasty crust similar to brown bread. Juustoleipa is an important cheese in its homeland; crucial to holiday celebrations and even marriage traditions. Mothers of eligible women used to offer suitors a cup of coffee with the cheese and, if the man liked the cheese, he married the girl!This cheese doesn't melt, but can be warmed (put in the microwave for 10 or 20 seconds until it glistens). It has a sweet flavor, especially toward its brown crust where it has been caramelized. We recommend it served as a dessert with honey or lingonberry jam. For an unusual treat, try it dipped in hot coffee!
Locatelli Pecorino Romano
Dating back to ancient Roman times, Pecorino Romano is one of the world's oldest recorded cheeses. Pecorino is an Italian word meaning from sheep's milk, and Romano indicates that this cheese is of Roman descent. All Pecorino Romano is made in either Lazio, Tuscany, or Sardinia during the months between November and June. These three regions have very similar pastures and breeds of sheep, ensuring consistent flavor and quality. Pecorino Romano is a name protected (DOC) cheese; its production overseen by the Consorzio per la Tulela del Formaggio Pecorino Romano. There are numerous Pecorinos made throughout Italy, but only one Pecorino Romano. Perhaps the most famous brand for Pecorino Romano in the U.S. is Locatelli. Aged for a minimum of nine months, this cheese is hard and dense; strong and sharp in flavor. It is pale yellow in color, with a black paper rind bearing the name Locatelli. Grate this cheese and serve it over pasta, soups, and salads. As a dessert, serve it chunked, drizzled with honey, and paired with ripe pears.
Mahon
Mahon is produced on the Mediterranean island of Menorca in the Balearics. Although it is a small island, Menorca produces enough cheese to make Mahon Spain's second most popular cheese next to Manchego. A 100% cow's milk cheese, Mahon comes in large squares of about six pounds. Ripened in underground caves for at least 60 days, Mahon has a bold, magnificent flavor that could never be called mild. The yellowish-orange rind conceals a soft, slightly salty and decidedly spicy interior. This unique cheese is a must try for any cheese lover and an absolute necessity for the true connoisseur. Made from pasteurized cow's milk. Photo depicts whole 7 lb. form of cheese. We stock this item by the 1/2 pound. Please contact us if you would like to purchase the whole form.
Mascarpone by Vermont Butter & Cheese Co.
Not long ago, the word mascarpone would draw quizzical looks. Nowadays, the distinctly Italian-sounding name is the only thing obscure about this velvety, rich cream cheese. One story suggests that a visiting Spanish dignitary in the 16th-century tasted fresh mascarpone in Italy and proclaimed it "mas que bueno" — better than good! In the early 1990's, as U.S. chefs discovered the dessert phenomenon tiramisu, its chief ingredient — mascarpone — began to grow in popularity.It was only a matter of time before Allison Hooper and Bob Reese, co-founders of Vermont Butter & Cheese Company, were asked to create mascarpone locally. Since then, Vermont Mascarpone has garnered accolades for its fresh, rich cream flavor and smooth, thick texture — perfect for spreading or swirling. Made from cow's milk. KOF-K certified kosher.
Maytag Blue
Nestled in among the rolling hills of central Iowa is the Maytag appliance factory. Down the road and around the corner is the Maytag Dairy, which produces Maytag Blue cheese, among other, lesser-known cheeses. Yes, the two are related. Fritz Maytag, son of the founder of the Maytag washing machine company, decided he wanted to make his own entrepreneurial mark on the world. Shortly before World War II, he began working with scientists at Iowa State University to begin making a great American blue cheese, modeled after those of Europe. The result was one of the first American farmstead cheeses of superior quality. The dairy is now independent of the appliance company and collects milk from a local dairy cooperative, rather than raising its own cows. Maytag cheese makers, however, are still hand making the same cheese that they created in the 1930's. Maytag Blue's popularity has taken off with the growing interest in American farmstead cheeses, and this wonderful, tangy blue cheese is now featured on menus across the country. Its wonderful flavor, moist yet crumbly texture, and lemony finish make Maytag one of the world's great blue cheeses.
Mountain Gorgonzola
From Italy's Lombardy region, we present Mountain Gorgonzola, a sharp and tangy cheese. With its white interior laced with streaks of blue, Mountain Gorgonzola is an attractive table cheese and a savory ingredient in your favorite salad.Try it the Italian way — on a plate drizzled with honey.
Point Reyes Original Blue
The secret to Point Reyes Original Blue? lies in its unique combination of three ingredients. First, grade A unpasteurized milk is taken from a closed herd of Holstein cows that graze on the green pastured hills overlooking Tomales Bay, California. Next, the coastal fog and salty Pacific breezes common to Point Reyes, California conspire in lending the cheese a unique character. Finally, time influences the recipe too. Original Blue? is made within hours of milking, and then ages for a minimum of six months. The result? A creamier style, full-flavored blue cheese with definite hints of lemongrass and sea salt. For those of us who have fallen in love with Maytag Blue, sample Point Reyes Original Blue? for a familiar yet distinctly different experience!
Sage Derby
Derby is a yellow cheese with a firm texture similar to that of Cheddar. It is now less well-known than its colorful relative, Sage Derby. Mass-production of this product has led to the deterioration of the quality of most Sage Derbies. But our Sage Derby is still the real thing. The coloring is done using spinach juice like most Sage Derbies, but this dairy mixes actual chopped sage leaves into the cheese curd rather than mixing sage powder into the milk like most companies do. This results in a fresher sage flavor, and it is this flavor that lends Sage Derby its charm.
Smoked Gouda
Eighteen pound logs of Smoked Gouda are produced in Holland in some of the world's most modern, computerized dairy plants. Yet, the cheese is still smoked in ancient brick ovens over smoldering hickory chip embers. Available natural or flavored, this cylindrically shaped cheese is perfect for impromptu picnics, party platters or midnight snacks. Note: the brown, smoky rind is not only edible, it's the best part of the cheese!
Taleggio
The softest, creamiest member of the famous Italian Stracchino cheeses, Taleggio was first made in the valley of the same name, located in the historic province of Bergamo. Taleggio made its debut in the international cheese markets after World War I, around the same time as its cousin Bel Paese. Its rough, rosy crust (inedible), pale yellow interior, and rich and buttery, fruity, slightly salty flavor are what give Taleggio its individuality. Taleggio's soft, incredibly flavorful interior is creamy in texture and has a pungent aroma. The cheese imparts the essence of the Italian countryside in such a demonstrative manner that you could swear you were sitting among the cows on a grassy hillside in Lombardy.
Wensleydale with Blueberries
This is hand made traditional Wensleydale cheese, made from milk drawn from cows grazing the sweet limestone pastures on surrounding farms in Upper Wensleydale. This gives the cheese the unique flavor for which it is renowned. The cheese is a fresh, young cheese taken at only three weeks old — it has a clean, mild, slightly sweet flavor with a honeyed aftertaste. The superb texture of fresh Wensleydale is perfectly complemented by the addition of natural ingredients of the finest quality. Wensleydale with Blueberries is a new idea from the Creamery — Red Wensleydale cheese with succulent blueberries. An eye-catching, unusual cheese! Guaranteed to be the topic of conversation at any dinner party!
Wensleydale with Cranberries
The only true Wensleydale cheese in the world comes from the milk drawn from cows that graze the sweet limestone pastures on farms in Upper Wensleydale, England. First made there during the Norman invasion, when French monks from the Roquefort region were brought over to practice their cheese-making skills. The Wensleydale pastures give the cheese the unique, refreshing flavor for which it is renowned. The cheese is a fresh, young cheese taken at only three weeks old. It has a clean, mild, slightly sweet flavor with a honeyed aftertaste. The superb texture of fresh Wensleydale is perfectly complemented by the addition of all natural cranberries of the finest quality. Wensleydale with Cranberries is an innovative blend of flavors and a superb visual experience.
