Cambozola Triple Cream - cow's milk blue-veined semi soft cheese, cut cheese - 1 lb/454 gr, Germany.
Cambozola is a mild and creamy blue cheese that is a combination of French Camembert and Italian Gorgonzola. It was developed in Germany during the 1970's.
It is made from the same blue mold used to make Gorgonzola. Cream is added to the milk, giving Cambozola a rich consistency. The rind of the cheese is similar to the Camembert rind. Cambozola is considerably milder than either Gorgonzola or Camembert.
Appropriate wines: Beaujolais.
Great for a German gourmet food gift.
- SKU: 120301
Gorgonzola Piccante - cow's milk soft cheese, cut cheese - 1 lb/454 gr, Italy.
Cut Cheese. Gorgonzola "Piccante" is an aged version also referred to as naturale, stagionato or mountain Gorgonzola. It is firm and crumbly with a Dry, thick rind and sharp flavor. Gorgonzola Piccante is renowned for its lush consistency, penetrating aroma, and complex taste. By law and tradition, Piccante can be made in just two Italian regions - Piemonte and Lombardi. Aged at least 90 days, it is sharper than its younger counterpart, Gorgonzola Dolce.
Actual items may differ slightly from pictures shown.
- SKU: 121388
Valdeon - cow’s or mixed with goat's milk creamy blue cheese, cut cheese - 1 lb/454 gr, Spain.
Milk: Cow or mixed with goat.
Texture: Blue Cheese.
Flavor: Intense blue flavor.
Color: Whitish inside, wrapped in sycamore maple or chestnut leaves.
Pair with: Smoked & cured meats.
Drink: Gamay grape wine.
This blue cheese is made deep in the Picos de Europa, just outside of the province of León. Produced with cow and goat’s milk, Valdeón is sought after because it is milder than DOP Cabrales and is still characteristically wrapped in leaves which make for an ap... more »
- SKU: 121103
Gorgonzola Dolce - cow's milk soft cheese - 3 lb/1.4 kg, Italy.
Dolce Gorgonzola is a younger, therefore milder, version of aged Gorgonzola. It has a soft, spreadable texture and slightly salty aftertaste. Its texture makes it perfect for spreading on bread and crackers. It is also excellent in risotto and polenta, mixed into vinaigrette, melted on pizza or used as a dip.
Try with berries, pears, peaches and plums.
- SKU: 121380
Danish Blue - cow's milk soft cheese with blue veins, cut cheese - 1 lb/454 gr, Denmark
Also called Danablu cheese, Danish Blue cheese is a rich cow's milk cheese, milder and less complex than Roquefort. Ideally, it is a semi-soft cheese with a milk white look but with a delicate network of blue-green veins with a creamy, spreadable texture with unevenly spaced holes. It cuts easily and can become rather crumbly at times. Aged at least 60 days. Crumble over salads or into dressings.
Appropriate wines: Rioja Reserva, Porter, Stout.
- SKU: 120502
Maytag Blue - cow's milk soft cheese with blue veins - 4 lb/1.8 kg, USA.
It is a time-consuming method of hand making cheese in small batches, using fresh sweet milk from Iowa dairy farms. Each batch of cheese is carefully monitored during the long months of aging, until the peak of flavor is reached and it is finally ready for market. Acclaimed by cheese experts and food editors as America's finest blue cheese, Maytag Blue Cheese ranks among the world's great cheeses.
- SKU: 123020
Cabrales D.O.P. - cow or mixed with cow, goat & sheep’s milk blue cheese, cut cheese - 1 lb/454 gr, Spain.
Milk: cow or mixed with cow, goat & sheept.
Texture: blue cheese.
Flavor: sharp & spicy flavor.
Color: grayish with more blue veining.
Region: Northern Spain.
Pair with: salami.
Appropriate wines: full bodied red wine.
- SKU: 121100
Blue Stilton - cow's milk sharp creamy cheese with blue veins, cut cheese - 1 lb/454 gr, England.
Blue Stilton cheese is made with pasteurized cow's milk. This creamy wheel is buttery in texture with a clean, earthy tang.
"The King of English Cheese".
- SKU: 120602
Bleu D'Auvergne - blue cow's milk AOC cheese, cut cheese - 1 lb/454 gr, France.
Uncooked, unpressed, soft French cheese with veins of blue mold.
The making of this cheese is relatively recent, only appearing in the markets in the middle of the last century. The story goes that an Auvergnat farmer sprinkled mold from rye bread on his milk curd and then pierced the curd with a needle. This allowed the air through and the curd developed blue veins.
Texture: The pate is uncooked and not pressed, with a sticky, moist and crumbly texture and veins of blue mold.
Taste: The smell is strong and atte... more »
- SKU: 120006
Fourme D'Ambert Blue - cow's milk blue cheese, cut cheese - 1 lb/454 gr, France.
Fourme d'Ambert is one of France's oldest cheeses (dating from the Roman period). Today production is with pasteurized milk. The maturing process takes place in aerated, humid cellars. The maturing period lasts 2 to 3 months. In the Tours region of France the local cheese mongers allow the cheeses to mature by adding a little "mellow Vouvray wine".
Texture: The rind is dry and yellow and wrapped in a grey velvet. Inside, the pate is creamy, moist, with faint hints of blue mold.
Taste: This cheese still has the cave odor and has a lasting taste of wine and fruits, extremely pleasant.
Appropriate wine: Vouvray mellow.
- SKU: 121561