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…
Pecorino Romano is a hard, salty Italian cheese, often used for grating, made out of sheep milk. It is produced exclusively from the milk of sheep. Pecorino Romano is most often used on pasta dishes. Its distinctive aromatic, pleasantly sharp, very salty flavor means that in Italian cuisine, it is preferred for some pasta dishes with highly-flavored sauces.
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.
Cabot Pepper Jack Cheese conforms with the current definition and standards of identity for Monterey Jack Cheese under Federal Food and Drug Regulations CFR 21 ¤133.153 and all its amendments, except that jalapeno peppers are added during manufacturing.
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…
Creamy, layers of full flavor. All natural and made with raw milk, Original Blue is Kosher-certified, gluten-free and made with microbial (vegetarian) rennet. Tasting Note: Sweet, fresh milk with a medium-to-strong punch of blue flavor. Uses: A great Cheese Course blue, perfect for salads, dressings, dips, in a sauce for steak and grilled vegetables
Topped with CA Bay Laurel leaves, Quinta is a soft-ripened, bloomy rind cheese, inspired by the very famous, seasonally-made Vacherin Mont d’Or and its close variation L’Edel de Cléron, both from the Jura mountain region along the French-Swiss border. Quinta is a small round, about 4” in diameter, weighing about 10oz. The interior texture is silky-smooth and the rind is…
Topped with CA Bay Laurel leaves, Quinta is a soft-ripened, bloomy rind cheese, inspired by the very famous, seasonally-made Vacherin Mont d’Or and its close variation L’Edel de Cléron, both from the Jura mountain region along the French-Swiss border. Quinta is a small round, about 4” in diameter, weighing about 10oz. The interior texture is silky-smooth and the rind is…
The rich texture and buttery flavor that makes Toma a true American original now comes in a selection of new flavors as unique as they are delicious. TomaRashi, with its blend of heat, umami and nutty flavors, is a total standout in our new Toma with Attitude lineup. The key to the flavor is Shichimi Togarashi, a Japanese spice blend…
The mild flavor is just right for a Provolone burger, sub sandwich, English muffin or tucked in a pita pocket with your favorite sandwich fixings. This 12# log is easy for slicing.
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…
Prefere de nos Montagne comes from the Jura region of Eastern France. It is creamy and the rind has been washed to a faint stinkyness and gives a slight hint of hazelnuts. Great for those who want the impact of a washed rind cheese without being overpowering.
A smear ripened cheese washed with Hard Apple Cider. This little stinker is washed constantly through the first month of its life with a hard cider and brine solution, placing it in the family of washed monastic cheeses. The Red Beard develops a healthy coat of B. Linens during this period, turning its namesake color. As the cheese continues to…
