Parmigiano Reggiano (1 Pound) by igourmet.com
 The Italians are horrified by our usage of this, the world's most famous hard cheese. Thought of here in the States as purely a grating cheese, the rest of the world savours Parmigiano-Reggiano as a delicious, full-flavored eating cheese. It began life ... [... more]
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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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Creme Fraiche by Vermont Butter and Cheese (8 Ounce) by ...
Crème Fraîche is a thickened cream with a slightly tangy, nutty flavor and velvety, rich texture. This French specialty is traditionally made with unpasteurized cream. This rich treat is perfect for thickening sauces and soups because it can ... [... more]
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Dairy Vale Vintage Cheddar (1 Pound) by igourmet.com
The Dairy Vale Food Company of South Australia produces a world class Vintage Cheddar from their own farm fresh milk. The cows that produce this milk graze freely on pristine green pastures in a country where the use of BST is prohibited. This gold medal ... [... more]
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Edam - 4 lb (4 Pound) by igourmet.com
Even though it is double the size of a 2 pounder, it takes four times longer for a 4 pound Edam to age. That is why 4 pounders are typically softer and more mellow than 2 pound Edams. Beautifully presented in a red wax with a red cellophane overwrap, ... [... 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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French Cheese Assortment (2 Pound) by igourmet.com
When the word cheese is mentioned, most of us immediately think of France. We can't help it; it's a knee-jerk reaction. As excellent as are the hundreds of cheeses that originate from all corners of the globe, France is always the first country the comes ... [... more]
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Italian Cheese Sampler (2 Pound) by igourmet.com
This sampler features four cheeses that are typical of four distinct regions of Italy: Toma Piedmontese - Made in the Piedmont region of course, this cheese is surface ripened, meaning it ripens from the rind inward. Toma is a delectable mountain cheese ... [... 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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Red Dragon (8 Ounce) by igourmet.com
By World War II, cheese production in Wales had nearly ceased; run out of business by large cheese making factories in England. Fortunately for us, there has been a revival of old ways by a new generation of cheese makers. They have saved Caerphilly (the ... [... more]
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Selection of Sheep's Milk Cheeses (1.5 Pound) by ...
We have put together a memorable selection of three fine sheep's milk cheeses. Or, for the linguists out there - ewe's milk cheeses. Whatever you call them, they are certainly delicious. The pure delight we derive from eating sheep's milk cheese comes ... [... more]
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