Appenzeller by Emmi (1 Pound) by igourmet.com
 This Swiss cheese is made mostly in the canton of Appenzell, which is near the Austrian border. It is made from raw cows milk and aged for approximately three months. Appenzeller is a pressed, cooked-curd, brushed-rind cheese with occasional pea-size ... [... more]
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Etorki (8 Ounce) by igourmet.com
The local shepherds have made ewes milk cheeses in the French Pyrenees for 4,000 years. Etorki is similar to these traditional cheeses of the region, but is more supple and close textured. The milk comes from small flocks of black or red-faced Manech ... [... more]
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Majorero (8 Ounce) by igourmet.com
Majorero, a large cheese with a beautifully decorated rind, is made from unpasteurized goats milk, and can be sold fresh or cured. Our Majorero is cured. It has a lively acidity and a slight piquancy on the palate. It is creamy with a mouth-watering, ... [... more]
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Pave d'Affinois (6 Ounce) by igourmet.com
Pave dAffinois is a simple, white-rinded cheese with a pleasing finish. Made in small, 5.3-ounce squares that are individually wrapped, this cheese is reminiscent of a Brie or a Camembert. It is perfect for those looking for something about the size of a ... [... more]
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Tornegus (8 Ounce) by igourmet.com
James Aldridge started his cheese business in the early 80s picking up cheese from local farmhouses in Wales for his cheese shop. To save on transport costs, James decided that in order to pick up larger amounts of cheese, he would have to start aging it ... [... more]
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Ubriaco al Fragola Clinto (8 Ounce) by igourmet.com
This medium aged "Latteria" cheese is rubbed with the must of two local grape varieties. The first, called Fragola, produces a sweet must with aromatic hints of strawberry. Another grape that grows wild in the Veneto region is the Clinto. The ... [... more]
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Ubriaco al Prosecco (8 Ounce) by igourmet.com
Nestled in the hills of eastern Veneto is one of the most wonderful yet little-known wine growing regions in the world. Veneto is home to the Prosecco grape, a variety that is used to make white wines in different styles, sparkling or still. This ... [... more]
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Fleur du Maquis (8 Ounce) by igourmet.com
This sheeps milk cheese from Corsica is variously called Brindamour, Brin dAmour, and Fleur du Maquis. A strikingly beautiful cheese, Fleur du Maquis is sold at many stages of ripeness. When young, its coating of rosemary needles is still green and the ... [... more]
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Podlaski (1 Pound) by igourmet.com
Dairy products are a staple of Polish cuisine. The most commonly used cheeses are zakaski, which is used in the filling of pierogis, and smietana, which is similar to sour cream. The Polish were among the early cultures to consume fermented milk products ... [... more]
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Ubriaco di Amarone (8 Ounce) by igourmet.com
Amarone means, strongly bitter in Italian. It is an Italian wine made in the Veneto region using the Passito method. This method involves drying the grapes before fermenting them to concentrate their sugars and, therefore, their flavor. Fermentation ... [... more]
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Boschetto al Tartufo Bianchetto (1.3 Pound) by igourmet.com
Boschetto is about as amazing as a cheese gets. Its base is a sweet, tender and mild cheese made from a careful balance of cows and sheeps milk. Mixed throughout are shavings of rare white truffle that transform the cheese into a powerfully addictive ... [... more]
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Smoked Cheese Assortment (1.5 Pound) by igourmet.com
If you love the taste and aroma of smoked cheese, this assortment is right for you. It includes three 1/2 lb. cuts of delicious smoked cheeses imported from around the world. (clockwise from top-right) Idiazabal - This naturally smoked sheep's milk ... [... more]
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