Cheese of the World

French Cheese Comte AOC 13 oz.

Comte - cow's milk hard AOC cheese aged 6 months - 13 oz/370 gr, France.

The AOC had designated that Comte is one of France's elite cheeses. Century-old techniques are used to make Comte, which is the most produced and consumed gourmet cheese in France. The combination of sweetness and saltiness give this cheese an intriguing flavor. Comte is traditionally sold in huge blocks and matures for a year before it is ready for sale. Older wheels will have a rich, nutty, fruitier and more flowery taste. The AOC designated regions include the Franche-Comte, eastern Burgundy, parts of Lorraine, Champagne and the Rhone-Apls. Comte is highly contr... more »

• SKU: 120415
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French Cheese Pave d'Affinois 5.3 oz.

Pave d'Affinois - cow's milk soft cheese - 5.3 oz/150 gr, France.

This soft ripened cheese is made in a small square shape referred to by its name, pave, meaning square or rectangular paving stone in French. With proper aging this sweet mild cheese will ooze from its rind.
Taste: creamy and mild

Compliments: Goes well with a french loaf or multigrain roll.

Percentage of Fat: 60%

• SKU: 120295
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French Cheese Saint Felicien 5.3 oz.

Saint Felicien - cow's milk soft cheese - 5.3 oz/150 gr, France.

This is a raw milk cheese that comes from the farms in the Rhone-Alpes area of France. The French call this caille doux. Affinage (maturing) is a least two weeks.
Texture: The rind, pate and flavor of this little cheese are soft, because in the production method a soft curd is used. The pate is uncooked and unpressed, the rind has a natural yellow mold.
Taste: The taste is creamy and soft and will delight amateurs of soft cow’s cheeses.
Appropriate wine: Saint Amour.

• SKU: 120211
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French Cheese Vacherin Clarine 8.8 oz.

Vacherin Clarine - Perrin Vermot - cow's milk soft cheese - 8.8 oz/250 gr, France.

Fromager des Clarines in a wooden box.

Simply called Vacherin in the shops, it continues to ripen in the wooden box in which it is sold. This cheese is bound by a band of spruce, the scent of which permeates the cheese and gives it a distinct and pleasant aroma. The spruce band also helps the cheese keep its shape and should not be removed even when serving. The surface of the Vacherin cheese is moist and the rind golden and slightly reddish, with imprints of the cloth. The pale yellow pate is creamy. It can be spread on bread or boiled potatoes.

Appropriate wines: New Beaujolais, Jura's wines, Champagne.

• SKU: 121535
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Portuguese Cheese Toledo w/Paprika 8 oz.

Toledo with Paprika - semi-hard cheese rubbed in paprika - 8 oz/228 gr, Portugal.

This Portuguese cheese is made from a blend of cow's, sheep's and goat's milk. It is creamy, bitter, with a full finish.

Appropriate wines: Rioja Alta, Penedes, young Cabernet.

Percentage of Fat: 45%.

• SKU: 121134
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Spanish Sheep Cheese Manchego 1 lb.

Manchego - aged 6 months sheep cheese - cut to order - 1 lb/454 gr, Spain.

Rich in content. Mild in flavor. Hard rind with a basket pattern impressed on it. Wonderful as a snack with fresh bread, in a salad and delicious when melted in the oven.
Appropriate wines: Rioja Alta, Penedes, young cabernet. You can also try it with a beer.

Percentage of Fat: 55%

• SKU: 121110
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French Cheese Pont l'Eveque 7.7 oz.

Pont l'eveque Grain d'Orge - soft washed rind cow's milk cheese - 7.7 oz/220 gr, France.
Packed in a nice wooden box.

Probably the oldest Norman, it takes two liters of milk to make one Pont l'eveque of 8.8 oz. After washing, the rind is moist and ochre in color. The pate is creamy yellow, fine-textured, and smooth. It sinks under finger pressure but has no elasticity. As the cheese ripens, the rind grows sticky and reddens, and small holes spread through the pate. Further ripening will result in pate that glistens with fat when cut. There are lingering traces of sweetness in the taste. During the affinage, the cheeses are washed... more »

• SKU: 120274
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French Sheep Cheese Brebicet 4.5 oz.

Brebicet - sheep's milk soft cheese, white flowery rind - 4.5 oz/125 gr, France.

Wrapped and labeled in a transparent film and paper.
Made excusively from ewe's milk, Brebicet is a smooth and creamy cheese. Its flavor is something rather different, combining strength and mildness in a supple paste that melts in the mouth.
Brebicet is a great idea at any time for a little treat, with special kinds of bread (farmhouse, walnut, currant loaf) or with fresh or dried fruits. Its delicate aroma and balanced flavor give it a an unusual, authentic character.
Goes well with special breads or with fresh or dried fruits.
Appropriate wines: Port-wine, Muscat, Banyuls, sweet wines

• SKU: 120209
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Swiss Cheese Tete de Moine 1 lb.

Tete de Moine - cow's milk hard cheese - 1 lb/454 gr, Switzerland.

Tete de Moine was invented by monks at Bellelay Abbey, in the Bernese Jura mountains. 'Tete de Moine' means 'monks head' and derives from the tax levied by the abbey whereby the farmers would provide one cheese for each monk during the season.
The Swiss cheese is formed into the shape of a short cylinder. It has a firm, straw yellow paste and a spicy, fruity flavor and aroma. It is matured from four to six months and receives regular brine washings which produces a red sticky rind.
Tete de Moine is often shaved using a special cutter called a 'girolle'. Sha... more »

• SKU: 121540
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French Cheese Beaufort Winter 1 lb.

Beaufort Winter - 1/4 wheel - cow's milk, cooked, pressed hard cheese - 1 lb/454 gr, France.

This remarkable cheese has been known since the time of the Romans. It takes about 500 liters of milk to make a Beaufort of 40/45 kg. The cheese is made from the milk given by the mahogany-colored Beaufort cows, called the Tarines or Tarentaises.
Beaufort cheeses come in three versions, Beaufort, Beaufort d’ete, and Beaufort d’Alpage. Ripening takes at least four months in humid (92°) cellars with the temperature below 15°. The cheeses are constantly wiped and rubbed with brine.

Texture: The pate of the winter cheese is wh... more »

• SKU: 121517
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French Cheese Bleu D'Auvergne AOC 1 lb.

Bleu D'Auvergne - blue cow's milk AOC 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 attests to its p... more »

• SKU: 120006
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French Cheese Merlemont Reblochon 3 lb.

Merlemont Reblochon - cow's milk soft cheese - 3 lb/1.3 kg, France.

Cow's milk French cheese from the Franche-Comte region. This cheese is similar in style to a reblochon. It is a soft cheese with a natural rind.

Appropriate wines: Light or fruity red wines.

Percentage of Fat: 55%

• SKU: 120132
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French Goat Cheese Camembert Saint Loup AOC 6.3 oz.

Camembert Saint Loup - soft goat's milk AOC cheese - 6.3 oz/175 gr, France.

Flown in exclusively every other week, this item is a true delicacy!

From the Domaine de Saint Loup comes this traditional AOC Camembert from Normandy, manufactured by cheese giant Isigny. A solid, traditional French creamy Camembert, guaranteed to satisfy even the most sophisticated palates.
This extra creamy goat's milk soft cheese from Normandy, France, is satiny-smooth with a firm, slightly chewy, edible white crust. Its flavor is all goat - tangy and rustic with hints of lemon and hay.

Serving Suggestions: Light, delicat... more »

• SKU: 120150
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French Goat Cheese Valencay w/Ash 8.8 oz.

Valencay with Ash - fresh goat's milk cheese - 8.8 oz/250 gr, France.

The cheese’s form, a four-sided, truncated pyramid from Berrichon goat’s milk. History tells us that the original shape was a perfect pyramid. The Valencay is made by allowing the curd to drain in a mold, it is then removed and covered with salted charcoal ash and allowed to ripen for about 4 to 5 weeks in a well ventilated cellar at 80% humidity. During this period its rind will thicken slightly and acquire blue marks.
Texture: The pate texture is fine-grained and creamy.
Taste: Its taste is mellow and savory.

• SKU: 121621
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French Cheese Delice d'Argental 7 oz.

Delice d'Argental - cow's milk soft cheese - 7 oz/200 gr, France.

Yet another incredible triple creme from the Burgundy region. What makes this one stand out is the addition of creme fraiche, giving the cheese a voluptuous, creamy texture.

Goes well with fruits such as apples or grapes.

Percentage of Fat: 72%

• SKU: 120145
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French Goat Cheese Chabis Feuille 4.7 oz.

Chabis Feuille - fresh goat's milk soft cheese - 4.7 oz/134 gr, France.

Fresh, milky and soft taste, with a mild flavor, fresh and genuine thanks to the perfume of the chesnut leaf. It is marvellous used as the highlighter of your cheese tray.

Compliments: Goes well on a dessert tray or shaved into salads.

Appropriate wines: Sauvignon, Chardonnay, white Bordeaux.

Percentage of Fat: 45%

• SKU: 125001
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French Goat Cheese Picandou Nature Frais 1.4 oz.

Picandou Nature Frais - fresh soft goat's milk cheese - 1.4 oz/40 gr, France.

This dazzling milk cheese is an altered version of Cabecou. Wrapped in a walnut or plane leaves, Picadou has natural goat cheese flavor and it becomes creamier the more it ripens. It is created in the Midi-Pyrenees and is crushed with peppers, adding a perfect taste.
Soft, pasteurized goat cheese, fresh and milky. It can be eaten with chives or honey, in olive oil and spices.
Texture: The hard rind is covered with touches of blue, white or yellow mold. The pate is firm and homogeneous.
Taste: Its pungent odor, with a sweet and sour taste,... more »

• SKU: 125017
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French Goat Cheese Pointe de Bique Fresh 8.8 oz.

Pointe de Bique - fresh goat's milk cheese - 8.8 oz/250 gr, France.

As a version of Pouligny-St.-Pierre, this tall pyramid of fresh goat cheese stands up to its predecessor admirably. When young it is yeasty, tangy with a fudgy, soft paste.

For the full effect, we recommend ripening these little treasures until they develop a rind. Once this rind is established, the alchemy will ensue. At its best, the cheese will have a silky, smooth layer under the rind with the smooth, dense paste making up the interior.

The flavor expands into earthier goat cheese aromas, with a slightly pungent tang at the finish.

• SKU: 121552
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English Cheese Blue Stilton 1 lb.

Blue Stilton - cow's milk sharp creamy cheese with blue veins - cut to order - 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
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Finnish Cheese Lappi 1 lb.

Lappi - cow's milk, semi soft cheese - 1 lb/454 gr, Finland.

For people who watch their diets, we offer Lappi cheese. Developed in the Lapland of Finland, it has a very low fat content in comparison to most cheeses. This cheese has a mild and sweet taste, aging at least 6 weeks.

Great for a Finnish gourmet food gift.

• SKU: 390218
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