An aged version of the most famous cheese from the Balearic Islands. Mahon Reserva is a square-shaped cheese with a characteristic burnt orange rind and deep yellow firm paste. Cheesemaker Pedro, with whom we’ve been working over 20 years, takes his cow’s milk cheese and rubs it in olive oil as it ages for 1 year, creating a not too…
This organic farmstead Manchego is made with raw Manchega sheep’s milk and aged six months. The semi-firm cheese retains a good amount of moisture during aging, giving it a creamy mouthfeel with a just a bit of crumble. It has aromas of buttered popcorn and lanolin and perfectly balances salt and sweetness with herbal, nutty notes. The Parra family has…
This organic farmstead Manchego is made with raw Manchega sheep’s milk and aged six months. The semi-firm cheese retains a good amount of moisture during aging, giving it a creamy mouthfeel with a just a bit of crumble. It has aromas of buttered popcorn and lanolin and perfectly balances salt and sweetness with herbal, nutty notes. The Parra family has…
Manchego is a DOP cheese, which can be made only from the milk of the Manchega sheep that graze in the provinces of Albacete, Ciudad Real, Cuenca and Toledo, all of which form the region of La Mancha. The best cheese is produced when the milk is the richest, between August and December. The pattern on the rind honors a…
Manchego is a DOP cheese, which can be made only from the milk of the Manchega sheep that graze in the provinces of Albacete, Ciudad Real, Cuenca and Toledo, all of which form the region of La Mancha. The best cheese is produced when the milk is the richest, between August and December. The pattern on the rind honors a…
There are fewer than ten cheesemakers left in Spain making farmstead PDO Manchego artesano with a natural rind like the one we offer at Essex St. Cheese. Farmstead means the animals live at the same farm where the cheese is made. PDO Manchego artesano is the Spanish government's seal of approval saying this is the real deal, the same great…
There are fewer than ten cheesemakers left in Spain making farmstead PDO Manchego artesano with a natural rind like the one we offer at Essex St. Cheese. Farmstead means the animals live at the same farm where the cheese is made. PDO Manchego artesano is the Spanish government's seal of approval saying this is the real deal, the same great…
Produced around the town of Lille, in the Flanders area of Pas-de-Calais, northern France, Mimolette is an aged, raw cow's milk cheese. Sometimes referred to as Boule de Lille, presumably for its distinctive, spherical shape, the production of Mimolette has many similarities to that of Dutch Edam. This hard cheese is a solid choice for any cheese board, as its…
Produced around the town of Lille, in the Flanders area of Pas-de-Calais, northern France, Mimolette is an aged, raw cow's milk cheese. Sometimes referred to as Boule de Lille, presumably for its distinctive, spherical shape, the production of Mimolette has many similarities to that of Dutch Edam. This hard cheese is a solid choice for any cheese board, as its…
Cheese made with raw milk from Girsey cows 980 meters above sea level in Pardinho´s Cuesta, São Paulo, Brazil. Aged in stone cellars on a family farm, the first of its kind in Brazil. This cheese highlights the terroir of the region and the revolution of Brazilian artisan cheese. Flat, millstone shape with rounded edges; 20-25 lbs; 35cm in diameter.…
Made from 100% raw cow’s milk in the regions of Reggio-Emilia, Modena and Parma, Parmigiano is quite possibly Italy’s most famous cheese. We source our Parmigiano directly from specific farms whose cheese exhibits the best flavor that we can find! Our cheese is always aged for a minimum of 24 months in order to obtain the most delicious and complex…
Made from 100% raw cow’s milk in the regions of Reggio-Emilia, Modena and Parma, Parmigiano is quite possibly Italy’s most famous cheese. We source our Parmigiano directly from specific farms whose cheese exhibits the best flavor that we can find! Our cheese is always aged for a minimum of 24 months in order to obtain the most delicious and complex…
Genuine Parmigiano-Reggiano is made only in the Emilia-Romagna region of northern Italy, following stringent guidelines. The milk used to make the cheese comes from cows that spend most of their days grazing in grassy meadows. It must be made from April 15 to November 11 so that the cows from which the milk comes can graze only on fresh grass.…
Genuine Parmigiano-Reggiano is made only in the Emilia-Romagna region of northern Italy, following stringent guidelines. The milk used to make the cheese comes from cows that spend most of their days grazing in grassy meadows. It must be made from April 15 to November 11 so that the cows from which the milk comes can graze only on fresh grass.…
Giorgio Cravero’s family has selected and aged Parmigiano Reggiano in Bra, Italy since 1855. Just off the main drag of the town of Bra, home to Slow Food’s biennial Cheese festival, lie the halls of Cravero. Twenty-foot high rooms that hold five thousand wheels of Parmigiano Reggiano. Cravero’s wheels rest on pine and they turn their wheels more frequently than…
Giorgio Cravero’s family has selected and aged Parmigiano Reggiano in Bra, Italy since 1855. Just off the main drag of the town of Bra, home to Slow Food’s biennial Cheese festival, lie the halls of Cravero. Twenty-foot high rooms that hold five thousand wheels of Parmigiano Reggiano. Cravero’s wheels rest on pine and they turn their wheels more frequently than…
This cheese has been called the Dutch Gouda with an Italian flair. A relatively new cheese from the Netherlands, Parrano is aged for five months to develop the nutty taste of Parmigiano Reggiano or Grana Padano, while maintaining the firm, smooth texture of a young Gouda. This marriage of characteristics brings you the best of both worlds. The cheese is…
This tangy, hard cheese is made from 100% sheep’s milk harvested in the countryside of Rome and produced in a nearby plant. Aged 10 months to 1 year and coated in black wax as per tradition, Fulvi® is never as hard or dry as a Pecorino Romano made in Sardinia. The richness of the whole milk produces a cheese that…
This tangy, hard cheese is made from 100% sheep’s milk harvested in the countryside of Rome and produced in a nearby plant. Aged 10 months to 1 year and coated in black wax as per tradition, Fulvi® is never as hard or dry as a Pecorino Romano made in Sardinia. The richness of the whole milk produces a cheese that…
This tangy, hard cheese is made from 100% sheep’s milk harvested in the countryside of Rome and produced nearby in our plant. Aged 10 months to 1 year and coated in black wax as per tradition, Fulvi® is never as hard or dry as a Pecorino Romano made in Sardinia. The richness of the whole milk produces a cheese that…
This Toscano is produced in the Val D’Orcia (Siena) under strict supervision of the Consorzio of Pecorino Toscano. It is aged about 6 months and has a firm texture and a rich, nutty flavor, with a lingering finish hinting of butterscotch.
Istara P'tit Basque is a premium, mild, and nutty semi-hard cheese made from 100% pure sheep's milk in the French Pyrenees. Aged for at least 70 days, this 1.5 lb, wax-covered cheese offers a creamy, smooth texture with caramel notes, often likened to a milder version of Manchego. It is excellent for snacking, serving with wine, or melting.
Piave is an intensely flavored, hard, cow’s milk cheese produced in the northeastern region of the Veneto. Piave’s flavor calls to mind fragrant fruit and nuts. Like Parmigiano Reggiano, Piave is made using a combination of two milkings (from the evening and the following morning) from cows which graze on fresh plants in the mountain pastures. Piave can be eaten…
Poacher's Cheddar brings together two amazing flavors, creamy smooth cheddar, (British cheddar really is the best in the World!) and wonderfully sweet caramelized onions. The creamy cheddar balances out the acid in the onions to create a velvety smooth cheese that is mouth watering. This cheese is really versatile. It can be eaten on its own, used for melting, or…
A toaster oven's dream. Raclette takes its name from the French verb ''racler'', meaning ''to scrape.'' Traditionally, Alpine cheesemakers would lunch upon boiled potatoes and cornichons, covered with melted cheese that they scraped from a nearby fire-heated boulder. Semi-soft, made of raw cow milk, and washed with brine then finished to deep, fruity pungency and salty perfection. Stay true to…
