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.
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…
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.
"Fluehblüemli / Swiss Rockflower" (Primula auricula) are yellow alpine flowers that grow and find their way under humble conditions among craggy limestone rocks. Mainly found along the Swiss Pre-Alp region – also on the slopes of Mountain Dairy Kleinstein’s “home mountain” Pilatus massif - they have delighted many hikers’ hearts. They are signs of the times and recall the legend…
Sage Derby is a variety of British Derby cheese infused with sage to produce a glorious green marbling effect and subtle herb flavor. Hard to find these days, it is England's oldest and most famous cheeses originally made only for special occasions such as Harvest and Christmas. To make this cheese, freshly milled, salted Derby curd and sprinkles of fresh…
A triple cream cheese featuring a silky, rich, and buttery interior; covered by a bloomy, white rind. Enriched with pure, sweet cream, this is a delicate delight.
Deserving of its reputation as "the heavenly cheese," St. André might have an angelic façade, but there is no doubt, that it's actually straight-up sinful. Enchanting and celebratory, inside the downy rind you'll find a rich center that adds up to 70% butterfat. Seventy percent: a magic number that tells you this is the cheese for an opulent life, an…
Wooly Wooly® is a soft and spreadable fresh sheep's milk cheese log from Jumilla, Spain. Prominently sweet with just a hint of tang, this pillowy soft cheese with a luscious, creamy texture really stands out. Its rich, sweet, and mildly sheepy flavor is wonderful on its own, but also works well in any number of cooking applications. Crumble it over…
Wooly Wooly® is a soft and spreadable fresh sheep's milk cheese log from Jumilla, Spain. Prominently sweet with just a hint of tang, this pillowy soft cheese with a luscious, creamy texture really stands out. Its rich, sweet, and mildly sheepy flavor is wonderful on its own, but also works well in any number of cooking applications. Crumble it over…
Wooly Wooly® is a soft and spreadable fresh sheep's milk cheese log from Jumilla, Spain. Prominently sweet with just a hint of tang, this pillowy soft cheese with a luscious, creamy texture really stands out. Its rich, sweet, and mildly sheepy flavor is wonderful on its own, but also works well in any number of cooking applications. Crumble it over…
Wooly Wooly® is a soft and spreadable fresh sheep's milk cheese log from Jumilla, Spain. Prominently sweet with just a hint of tang, this pillowy soft cheese with a luscious, creamy texture really stands out. Its rich, sweet, and mildly sheepy flavor is wonderful on its own, but also works well in any number of cooking applications. Crumble it over…
This Blue Stilton offers a tangy bite and velvety texture you crave in a blue cheese. Handcrafted from cow’s milk with blue mold introduced to produce the characteristic veining, this famous English cheese is creamy with a subtle, yeasty sweetness and a salty, nutty finish.
Rich and creamy cow's milk cheese from Lombardy is named for Val Taleggio near Bergamo in Italy's Lombardy region. Taleggio is aged in cool cellars, where it starts a pale yellow color which then darkens slightly as it becomes aromatic, assertive in flavor, and runny in texture. The DOP designation signifies the authencity and origins of the cheese. Taleggio is…
Tête de Moine AOP, literally monk’s head, is a cylindrical, smeared semi-hard, unpasteurised cheese weighing around 800 grams. It boasts a very fine consistency, which melts in the mouth. It isn’t cut; instead, it is scraped into fine rosettes using a girolle cheese curler or similar tool. By scraping the cheese, the area of the cheese that comes into contact…
Sierra La Solana Truffle Cheese. This is good truffle cheese. Few foods are more famed in the culinary world than truffles and as a result, it gets copied and adulterated in all sorts of ways. Some companies use chemical flavorings or questionable oils to mimic the flavor of truffles and capitalize on their popularity, but they taste terrible. As a…
Beemster Vlaskaas is the newest addition to Beemster's line of Premium Gourmet Dutch Cheeses; however, is the oldest cheese recipe with the group of cheeses. When translated Vlaskaas mean Flax cheese. This delightfully sweet and creamy cheese was made only during the harvest festival of the flax for the workers to eat on thick slices of bread and with porridge…
