Kunik is a triple crème wheel made from goat's milk and Jersey cow cream. It has a white rind and a tangy buttery flavor. Delicious on its own or with fruit and crackers. A wonderful addition to any cheese plate. Wheels vary in size from 11 to 16 ounces.
Ready to take a walk on the mild side? Lamb Chopper, our only sheep milk cheese, has a buttery color and smooth texture. Aged three months, Lamb Chopper is a real crowd pleaser and a favorite with kids—some might even call it the “type O” cheese. Lamb Chopper is made in Holland exclusively for Cypress Grove.
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…
Mascarpone is the magic ingredient in the Italian dessert Tiramisu. 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. It was only a matter of time before Allison Hooper and Bob Reese, co-founders of Vermont Butter & Cheese Creamery, were asked by chefs…
Membrillo (quince paste) contains only three ingredients: quince, sugar, and lemon, cooked into a reddish paste. The naturally high pectin content in the Valencian quince gives the paste its firm and jelly like texture. Using fruit from their own trees, Paiarrop’s membrillo is famous in Spain for being just like Grandma used to make; it is fresher tasting and less…
Membrillo (quince paste) produced by Paiarrop is famous in Spain for being just like Grandma used to make. Imported regularly to ensure its freshness and fruitiness. It has a shelf life of one year opened or unopened.
Aged six months or more, this blushing ivory colored cheese is dense and smooth with a slight crunch of protein crystals that form naturally with aging. Nutty and brown buttery up front with a long caramel finish. Serve with fig jam and seeded crackers or bread. Try melted between slices of rustic sliced bread or as a decadent addition to…
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…
Did you know that you can make your own cheese, too? With Mozzarella curd, you can make your very own grated cheese for topping your homemade pizzas! The more involved the process is, the greater sense of pride you get in doing the cooking! Not to mention, homemade Mozzarella tastes amazing (especially when it's made from the Mozzarella curd we…
Lioni's all natural fresh mozzarella is a traditional mozzarella cheese that is made from 100% whole cow's milk. Delicate, moist and smooth, this mozzarella is hand wrapped in the original size the old-fashioned way. Available with salt or without (low sodium), Lioni's fresh mozzarella is always made fresh to order.
Buffalo mozzarella (Italian: mozzarella di bufala) is a mozzarella made from the milk of the domestic water buffalo.Generally, buffalo mozzarella is enjoyed with pasta, calzone, vegetable, salad (for example, insalata Caprese), on pizza (a low moisture content buffalo mozzarella is preferred), on grilled bread, or by itself accompanied by olive oil.
Lioni's all natural fresh mozzarella is a traditional mozzarella cheese that is made from 100% whole cow's milk. Delicate, moist and smooth, this mozzarella is hand wrapped in the original size the old-fashioned way. Available with salt or without (low sodium), Lioni's fresh mozzarella is always made fresh to order.
Lioni's all natural fresh mozzarella is a traditional mozzarella cheese that is made from 100% whole cow's milk. Delicate, moist and smooth, this mozzarella is hand wrapped in the original size the old-fashioned way. Available with salt or without (low sodium), Lioni's fresh mozzarella is always made fresh to order.
Lioni's all natural fresh mozzarella is a traditional mozzarella cheese that is made from 100% whole cow's milk. Delicate, moist and smooth, this mozzarella is hand wrapped and made fresh to order. 21 slices per 1# pack.
Lioni uses all natural wood chips right on its own premises to gently smoke this cheese. The result is a smoked mozzarella with a mountain crisp aroma and an abundance of flavor. This smoked cheese has a light golden brown outer shell and is lightly salted. Its low moisture content makes it ideal for slicing and melting.
Butter. Butter. And more butter. That is what you will taste when you pop a cube of Cabot Muenster in your mouth. It is supremely creamy and smooth with buttery roundness. Your whole family will love it. Muenster is perfect for lunchboxes and sandwiches. The soft body of this cheese makes it an exceptionally good choice for cooking.
A soft ripened cows milk cheese out of the French tradition. Cave aged for 6-8 weeks for a soft, rich pate through to center. For the uninitiated a triple cream is a cheese with three parts butterfat for every one part protein. Decadent, creamy and delicious..., you can even leave your socks on when you eat this one.
A semi soft, creamish colored cheese made from cultured pasteurized USDA grade A milk, salt and enzymes. Oaxaca is a Mozzarella style cheese, an important ingredient of favorite Hispanic food recipes. Queso Oaxaca possesses about 45% moisture, 1-3% Salt, 5-5.5 pH, and 24-30% Milk fat
Marcona Almond Butter. Made with only two ingredients (roasted Marcona almonds and sea salt) this “liquid gold” is delicious as an ice cream topping or eaten by the spoonful.
