Sharp Cheese

French Cheese Livarot Grain d'Orge 8.8 oz.

Livarot Grain d'Orge - sharp cow's milk cheese, soft and washed rind - 8.8 oz/250 gr, France.

Livarot, a spicy red-bacteria-ripened cheese, was named after a town in Normandy. The rind is washed and colored with annatto, and sticks to the fingers. The ripe paste has no elasticity and feels heavy and moist on the tongue. The cheese dissolves in the mouth, with a spicy flavor, close to that of dried meat. During maturing, the cheese is washed in water or light brine and turned regularly.

Compliments: Goes well as an appetizer on toast or with walnuts and grapes.

Appropriate wines: Tokay late harvest, young Pomerol. Port-wine, Muscat, Banyuls, sweet wines.

Fat in Cheese: 40%

• SKU: 120134
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French Cheese Pont l'Eveque 7.7 oz.

Pont l'eveque Grain d'Orge - soft washed rind cow's milk ctinky 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... more »

• SKU: 120274
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French Cheese Livarot Grain d'Orge 1 lb.

Livarot Grain d'Orge - cow's milk cheese, soft and washed rind, cut cheese - 1 lb/0.45 kg, France.

Livarot, a spicy red bacteria ripened cheese, named after a town in Normandy. The rind is washed and colored with annatto, and sticks to the fingers. The ripe paste has no elasticity and feels heavy and moist on the tongue. The cheese dissolves in the mouth, with a spicy flavor, similar to that of aged meat. During maturing, the cheese is washed in water or light brine and turned regularly. Its nickname is the Colonel because it is bound with straps of rush or paper reminiscent of a Colonel's stripes.

Compliments: Goes well ... more »

• SKU: 121584
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French Cheese Pont l'Eveque 1 lb.

Pont l'Eveque - large - sharp cow's milk soft cheese, cut cheese - 1 lb/454 g, France.

Probably the oldest Normandy cheese, 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 throughout the pate. Further ripening will result in pate that glistens with fat when cut, with lingering traces of sweetness in the taste. During the affinage, the cheeses are washed, brushed and turned.more »

• SKU: 121583
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Italian Cheese Parmesan Parmigiano Reggiano DOP 18-21 lb.

Parmesan Parmigiano Reggiano - cow's milk hard cheese - 18-21 lb/8.2-9.5 kg, Italy.

Parmigiano Reggiano is a prestigious cheese, unique for its inimitable quality originated eight centuries ago in the area between Parma and Reggio Emilia. It contains a concentration of highly nutritious substances. Seven quarts of milk are needed to make each pound of cheese. Slow, natural aging produces an unparalelled taste, easy digestion and substanzial nourishment.

Appropriate wines: Powerful merlot from Napa or Tokay from Hungria.

Compliments: This cheese goes well as an addition to soups, salads, pasta dishes and veal/chicken.

• SKU: 121345
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Spanish Goat Cheese Monje Blue 1 lb.

Monje Blue - goat's milk soft blue cheese, cut cheese - 1 lb/454 gr, Spain.

Monje is Spanish cheese for monk, which hints at the origins of this monastery cheese. Cow's milk cheese is injected with blue mold, and wrapped in plaqano leaves, for sharp, hearty flavor, mildly salty and buttery, and a creamy white pate and texture.

• SKU: 121121
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English Cheese White Stilton w/Cranberry 4.5-5 lb.

White Stilton with Cranberry - cow's milk sharp creamy cheese - 4.5-5 lb/2-2.3 kg, England.

Creamy White Stilton with the sharp, fruity taste of juicy cranberries. Ideal for any sweet occasion.

This cheese sometimes goes by the name of Wenslydale with cranberries, however it is the same cheese. Wenslydale Cheese with Cranberries displays an innovative combination of flavours and dramatic visual impact. The natural wholesome goodness, rich in vitamins, of this delicious creamy-white cheese, with its flaky open texture, fresh clean flavour and honeyed-after taste is only enhanced by the delicate fruity succulence of pure sw... more »

• SKU: 120619
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French Cheese Epoisses Affidelice w/Chablis 7 oz.

Epoisses Affidelice with Chablis - cow's milk soft cheese, washed rind - 7 oz/200 gr, France.

Soft cow milk stinky cheese, washed rind (wrapped in wooden box).

In many ways, Affidelice au Chablis is similar to Epoisses. Its origin is Bourgogne (Burgundy). This cheese is washed once a week in Chablis which gives it a wine taste and an easily recognizable smell. The rind starts out with a creamy, orange color that darkens to a copper hue as the maturing process takes place. Like Munster, the taste is strong, but at the same time savory. It tends to melt in your mouth.

Appropriate Wine: Meursault blanc.

Fat in Cheese: 50%

• SKU: 120018
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French Cheese Epoisses AOC 8.8 oz.

Epoisses AOC - cow's milk soft cheese - 8.8 oz/250 gr, France.

Soft cow's milk stinky cheese, washed rind (wrapped in wooden box)

Epoisses is the name of a village in Burgundy where a community of priests developed the production of a specific cheese in the middle of the 16th century. It is now a protected name cheese that is only produced in 3 counties in France. During the maturation period, the rind of the cheese is washed with Marc of Burgundy. It adds taste and gives it a wonderful red color.

Appropriate wines: Perfect with dry white wine from Burgundy.

Fat in Cheese: 50%

• SKU: 120293
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French Cheese Fougerus 1.5 lb.

Fougerus - large - bloomy rind - sharp cow's milk soft cheese - 1.5 lb/684 gr, France.

From the family of Brie cheeses, this one is most closely related to a Coulommiers, although slightly larger and aged with a fern leaf. Its origins are artisan based having been made directly on farms for single-family consumption. The fern was used both for decoration and to impart a woodsy, earthy scent to the cheese. The cheese is now produced on a much larger scale. Thicker than a Brie de Nangis, it tends to ripen slowly, often with a section of the interior left firm. The flavor is sweet and milky, typical of Brie but with more depth. Forest scen... more »

• SKU: 121611
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French Cheese Fougerus 8.8 oz.

Fougerus - small - cow's milk sharp soft cheese - 8.8 oz/250 gr, France.

From the family of Brie cheeses, this one is most closely related to a Coulommiers, although slightly larger and aged with a fern leaf. Its origins are artisan based having been made directly on farms for single-family consumption. The fern was used both for decoration and to impart a woodsy, earthy scent to the cheese. The cheese is now produced on a much larger scale. Thicker than a Brie de Nangis, it tends to ripen slowly, often with a section of the interior left firm. The flavor is sweet and milky, typical of Brie but with more depth. Forest scents come throug... more »

• SKU: 121612
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French Cheese La Roche 2.2 lb.

La Roche - cow's milk blue-veined cheese - 2.2 lb/1 kg, France.

La Roche is a smooth, creamy blue cheese and the latest addition to the family. Under its thin, La Roche produces a generously veined creamy paste.
Its delicate aroma and balanced flavor give it an unusual, authentic character. An irresistibly flavorful blue cheese, La Roche can be combined with a broad range of scrumptious ingredients.
It goes best with firm bread, walnuts, almonds, raisins and dried apricots or even fresh fruit are all worth trying.

Appropriate wines: Port-wine, Muscat, Banyuls, sweet wines.

• SKU: 120204
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French Cheese La Roche 7 oz.

La Roche - cow's milk blue-veined cheese - 7 oz/200 gr, France.

La Roche is a smooth, creamy blue cheese and the latest addition to the family. Under its thin, La Roche produces a generously veined creamy paste.
Its delicate aroma and balanced flavor give it an unusual, authentic character. An irresistibly flavorful blue cheese, La Roche can be combined with a broad range of scrumptious ingredients.
It goes best with firm bread, walnuts, almonds, raisins and dried apricots or even fresh fruit are all worth trying.

Appropriate wines: Port-wine, Muscat, Banyuls, sweet wines.

• SKU: 120255
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French Cheese Mimolette 6.2 lb.

Mimolette - cow's milk uncooked, pressed semi-hard cheese aged 18 months - 6.2 lb/2.8 kg, France.

This cheese is also known under the name of Boule de Lille. The method of production of the Mimolette is the same as the Dutch cheese Edam. It was only in 1935 under a treaty between France and Holland that the Mimolette was officially recognized.

Texture: The pate is semi-hard, pressed and has a color of orange due to the natural Rocou coloring.

Taste: The Mimolette cheese is at its best after 18 months of maturing: the pate becomes hard and crumbly with a salty, perfumed taste.

Compli... more »

• SKU: 120273
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French Cheese Mimolette 6.6 lb.

Mimolette - cow's milk uncooked, pressed semi-hard cheese, aged 12 months - 6.6 lb/3 kg, France.

This cheese is also known under the name of Boule de Lille. The method of production of the Mimolette is the same as the Dutch cheese Edam. It was only in 1935 under a treaty between France and Holland that the Mimolette was officially recognized.

Texture: The pate is semi-hard, pressed and has a color of orange due to the natural Rocou coloring.

Taste: The Mimolette cheese is at its best after 18 months of maturing: the pate becomes hard and crumbly with a salty, perfumed taste.

Complim... more »

• SKU: 120275
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French Cheese Mimolette 7.2 lb.

Mimolette - cow's milk uncooked, pressed semi-hard cheese aged 6 months - 7.2 lb/3.25 kg, France.

This cheese is also known under the name of Boule de Lille. The method of production of the Mimolette is the same as the Dutch cheese Edam. It was only in 1935 under a treaty between France and Holland that the Mimolette was officially recognized.

Texture: The pate is semi-hard, pressed and has a color of orange due to the natural Rocou coloring.

Taste: The Mimolette cheese is at its best after 18 months of maturing: the pate becomes hard and crumbly with a salty, perfumed taste.

Compli... more »

• SKU: 120271
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French Cheese Munster Welsche Haxaire 8 oz.

Munster Welsche Haxaire - sharp cow's milk soft stinky cheese - 8 oz/220 gr, France.

Soft cheese with washed rind. Made from pasteurized cow's milk.

The chief characteristics of this cheese are firstly the pungent smell and secondly the soft, smooth paste with the consistency of melting chocolate. The rind is brick-red and the paste is fine textured and golden, slightly sticky, sweet and with the flavor of rich milk as long as the cheese has been properly matured. Locally, the Munster cheese is eaten with cumin or potatoes boiled with their skins on. Cumin-flavored munster may be bought ready-made.

Appropriate wines: Gewurtzstraminer, Tokay, Pinot Gris.

Fat in Cheese: 50%

• SKU: 121505
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French Cheese Saint Marcellin 2.8 oz.

Saint Marcellin - soft cow's milk cheese - rindless - 2.8 oz/80 gr, France.

This small cheese from the Provence Dauphine region is mildly acidic and salty. As it matures from a fresh to a dry, ripe cheese the flavors develop. Saint Marcellin cheese is often made with cow's milk, but originally it was a goat's milk cheese. It is beige crust covered with blue mold, soft, beige, creamy interior, intensely rustic, nutty, fruity flavor.
Compliments: This cheese goes well with toasted bread or on salads.
Appropriate wines: Gigondas, all Rhone reds.

Fat in Cheese: 50%

• SKU: 120168
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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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Vermont Cheddar Cheese 1 lb.

Cheddar from Vermont - cow's milk sharp semi soft cheese, cut cheese - 1 lb/454 gr, USA.

• SKU: 123030
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