Raw Milk - Unpasteurized Cheese

Italian Cheese Fontina Val d'Aosta 1 lb.

Fontina Val d'Aosta - cow's raw milk fondue cheese, cut cheese - 1 lb/454 gr, Italy.

Firm, thin, dark yellow or reddish-brown in color.

Genuine Italian Fontina comes only from the Val d'Aosta mountains near the Swiss border.
Made from unpastuerized raw milk, it is a pressed, cooked medium-ripened hard cheese with a delicate, nutty, almost honeyed flavor, somewhat like a Swiss Gruyere but more buttery and sweeter. Great in fondues.
Taste: A delicate nuttiness with a hint of mild honey. When melted, the flavor is earthy, with a suggestion of mushrooms and a fresh acidity.
Appropriate wines: Friuli Merlo... more »

• SKU: 120505
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Spanish Goat Cheese Ibores - Extramadura 1 lb.

Ibores - Extramadura - semi-hard goat's raw milk cheese, rind rubbed with paprika, cut cheese - 1 lb/454 gr, Spain.

Spanish Ibores cheese made with unpasteurized goat's milk, small in size, cylindrical and irregular in shape, with a smooth reddish yellow rind.
Inside it is compact, soft and wide and, above all, extremely tasty and aromatic, with a noticeable flavor, somewhat acidic and salty, very pleasant and buttery. It may be mature or mild to medium mature and varies between fatty and very fatty. It is eaten as an appetizer, or dessert.
Compliments: It is hard enough to shave over salads and hot dishes and delicious a... more »

• SKU: 121130
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Spanish Sheep Cheese Idiazabal 1 lb.

Idiazabal - smoked raw sheep's milk semi-soft cheese, cut cheese - 1 lb/454 gr, Spain.

This handmade, unpasteurized sheep's milk cheese comes from the Spanish Pyrenees. Idiazabal is naturally smoked with a hard but edible orange-brown rind. At that time, people enjoyed the smoky flavor that the cheese acquired from aging inside the chimneys, and Idiazabal spread throughout Spain.

Today, Idiazabal is produced in more modern facilities, but the process is still all-natural. The cheese is as delicious as ever, and the quality is more consistent. We love its perfumed bouquet and rich, buttery flavor and enthusiastically recom... more »

• SKU: 121117
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Italian Cheese Ubriaco al Prosecco 1 lb.

Ubriaco al Prosecco - raw cow's milk semi soft cheese, cut cheese - 1 lb/454 gr, Italy.

This raw cow's milk cheese from the Vento region in Northern Italy is also the home of Prosecco. During the aging process, the cheese is submerged in Prosecco (sparkling white wine) and covered in Prosecco grape must leaving a sweet and delicate yet very complex flavor.

Actual items may differ slightly from pictures shown.

• SKU: 121347
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English Cheese Double Gloucester 6 lb.

Double Gloucester - cow's raw milk cheese wheel, semi-hard - 6 lb/3 kg, England.

Double Gloucester is a traditional, non-pasteurized, semi-hard british cheese which has been made in Gloucestershire since the sixteenth century. The hard, natural rind has some gray-blue moulds and bears the marks of the cloth in which it is matured. The full-cream, two milking sessions milk in Double Gloucester gives it characteristic, rich, buttery taste and flaky texture. It is firm and bitable, like hard chocolate. The color is pale tangerine. The cheese has a flavor of cheese and onions. Not as firm as Cheddar, it has a mellow, nutty character with an... more »

• SKU: 120666
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French Sheep Cheese Petit Agour 1.3-1.5 lb.

Petit Agour "Reserve" - sheep's milk aged cheese - 1.3-1.5 lb/0.6-0.7 kg, France.

Semi-hard French cheese, aged for 5 months.

The Basque people of southwestern France and northwestern Spain are tremendously proud of their sheep's milk cheeses. Coming from the French side of the Pyrenees, this little wonder is immensely flavorful and beautifully packaged. Formed into a cute 2 pound cylinder, each Petit Agour is a self-contained cheese masterpiece. Petit Agour is sweet, spicy and exuberant in flavor and firm in texture. Serve this raw milk cheese cut in thin wheels across the belly, then into pizza-shaped wedges.
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• SKU: 120214
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French Sheep Cheese Tomme Brebis - Agour AOC 5-6 lb.

Tomme Brebis - Medium Agour - 6 months pressed, sheep's milk AOC cheese light red - 5-6 lb/ 2.2-2.7 kg, France.

Amidst the gorgeous rolling mountains of the Pyrenees, the natural geographic border dividing France and Spain, lie vast pastures providing fertile grazing for milk-giving sheep. It is from this unpasteurized milk that the Agour company, a family company steeped in tradition, creates this magnificent cheese. Aged for a minimum of 6 months, this AOC protected raw milk cheese is of a quality and complexity rarely seen. A slightly dry texture gives way to a creamy, buttery quality in the mouth, and the flavors hint at both herbs ... more »

• SKU: 120205
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Italian Sheep Cheese Pecorino Ginepro 1 lb.

Pecorino Ginepro wheel - sheep's milk hard cheese, cut cheese - 1 lb/454 gr, Italy.

An unusual and arresting cheese made of raw sheep milk. Each 6 pound wheel of Pecorino Ginepro is soaked in an aromatic bath of balsamic vinegar and juniper before it is aged for a minimum of four months. The dark brown rind is created by the vinegar, though the lingering finish is kissed with gin-juniper rather than acerbic acid. Wrapped in paper, which contains moisture, the Pecorino cheese is always moldy, and benefits from a few hours 'breathing'.

• SKU: 121358
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French Cheese Cantalet Young AOC 16-16.5 lb.

Cantalet "Young" - cow's milk semi-hard AOC cheese - 16-16.5 lb/7.3-7.5 kg, France.

Over the years its reputation has appealed to more and more cheese lovers. In 1980 this remarkable cheese was accepted into the prestigious AOC family. Auvergne is a region known for a thousand volcanoes; blessed by mountain storms and summer sun, and the pasture lands are extremely fertile. Cantalet cheese captures all the richness of these pasture lands.

Texture: The form of the cheese is massive and dumpy, with a soft yellow interior. When kneaded, the pate tends to melt in the hand. The pate is firm and homogeneous, with a thick smoo... more »

• SKU: 121546
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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 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. Can be baked for an ultimate dip.
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.

Fat in Cheese: 60%

• SKU: 120211
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French Sheep Cheese Roquefort 'Cosse Noir' 1 lb.

Roquefort 'Cosse Noir'- half wheel, raw sheep's milk blue cheese, cut cheese - 1 lb/454 gr by Gabriel Coulet, France.

Probably the world’s greatest blue cheese. It is produced entirely from the milk of the ewes that feed on the vast plateaus found in the Aveyron. It is the quality of the milk, the processing of the curd, the adding of "penicillium roqueforti" and finally the ripening in natural caves that give us this unique and remarkable French cheese. The exterior aspect of a Roquefort should be white and faintly shiny.
Texture: Uncooked, unpressed soft cheese with veins of blue mold. The "pate" should be cohesive, at the same... more »

• SKU: 120001
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French Sheep Cheese Roquefort Gabriel Coulet 3.5 oz.

Roquefort Gabriel Coulet - raw sheep's milk soft blue cheese - 3.5 oz/100 gr by Gabriel Coulet, France.

Probably the world’s greatest blue cheese. It is produced entirely from the milk of the ewes that feed on the vast plateaus found in the Aveyron. It is the quality of the milk, the processing of the curd, the adding of "penicillium roqueforti" and finally the ripening in natural caves that give us this unique and remarkable cheese. The exterior aspect of a Roquefort should be white and faintly shiny.
Texture: The "pate" should be cohesive, but at the same time slightly crumbly. The texture is buttery with blue veins of mold ext... more »

• SKU: 120002
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Spanish Sheep Cheese Zamorano 1 lb.

Zamorano - raw sheep's milk semi-soft cheese, cut cheese - 16 oz/454 gr, Spain.

Zamorano is an ancient cheese from Castile y Leon. It is made from raw milk of the region's Churra and Castellano sheep. Its rind has the familiar zigzag pattern of many Spanish cheeses. Its name comes from the city Zamora and has a dry, ungummy texture and distinctly nutty flavor.
You can serve it with ham, melon, pears, tomatoes, crusty bread and a solid red wine.
Compliments: Goes well with crackers and olives or melted in an omelet.
Appropriate wines: RIoja Alta, Penedes, strong cabernet. You can try also with stout beer.

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• SKU: 121115
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