Cheese - GourmetFood

• Denhay Mature Cheddar - Arguably the world's most famous cheese name, Cheddar is an authentic English cheese that has been copied all over the world. If you have never tasted authentic English Farmhouse Cheddar, you are in for a wonderful surprise.
• Royal Blue Stilton - How could such an assortment not include England's beloved blue cheese? Creamy, tangy and eminently satisfying, our Royal Blue Stilton is perfect as a snacking cheese or as an ingredient.
• Sage Derby - Don't be afraid of the green! Pulverized sage leaves are mixed with water then added to the curd of Derby cheese to create this striking example of English cheesemaking ingenuity. Mild and herbaceous, Sage Derby is the ultimate party cheese.
• Cotswold - Also known as "Pub Cheese," Cotswold is the name given to this hearty cheese that combines Double Gloucester with flavorful bits of chive and onion. A harmonious blend of mellow, crumbly cheese and powerful vegetables, Cotswold is a terrific complement to the softer, more mild flavors on your cheese board.

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• Blue - From Italy's famed Lombardy region comes superb Mountain Gorgonzola. It is mild yet tangy, creamy yet firm, with a pale interior laced with streaks of blue. Delicious served the Italian way (drizzled with honey), it is a real treat for connoisseurs.
• Nutty - Beemster Classic Exta Aged Gouda is ripened for a full 18 months to develop its nutty, caramel-like flavor. It is always a crowd pleaser.
• Creamy - French Camembert is a wonderfully creamy cow's milk cheese that is perfect before or after the meal.
• Tangy - No holiday cheese assortment would be complete without authentic cheddar, and this one from Denhay of England is as good as it gets.

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• Toma Piedmontese - This simple mountain cheese has a thin rind with a custard-like interior, pierced by small pores.
• Grana Padano Stravecchio - The original hard Italian cheese, Grana Padano is a firm, dry, fruity cheese from the Po Valley of Northern Italy. Stravecchio is aged for an optimal 20 months. Grate it over pasta, vegetables or soup, or serve it as a table cheese drizzled with extra virgin olive oil.
• Mountain Gorgonzola - Italy's famous blue cheese comes from Lombardy. Made from cow's milk taken from local herds that graze on beautiful rolling pastures, no Italian Cheese Assortment would be complete without a cut of authentic Gorgonzola.
• Pecorino Toscano - This soft, sheep's milk cheese is made in the hills of Tuscany. It is young, sweet and springy. We find that this combination well represents the wide variety of flavors and textures found in Italian cheeses.

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• Denhay Mature English Cheddar: Denhay Cheddar is carefully matured and monitored until it is 11 months old when it is sold as premium West Country Farmhouse Cheddar.
• Red Leaf Canadian Cheddar: This entrant from North America has a firm texture and a sweet, honeyed flavor. Best enjoyed with ale and fruit, this cheddar is aged for over 12 months.
• Superior Two Year Aged New Zealand Cheddar by Mainland Cheese: An extraordinarily rich and sharp naturally aged cheddar from the heartland of New Zealand.
• Shelburne Farms Aged Farmhouse Cheddar: Shelburne's award winning cheese is only made from the fresh, raw milk of purebred Brown Swiss cows raised on the farm. This spectacular cheese is made in Vermont, aged for over one year, and is noted for its sophisticated, rich flavor that leaves hints of maple and apple.

• Please note that any item temporarily out of stock will be substituted with a similar item of equal value.

• Blue - From Italy's famed Lombardy region comes superb Mountain Gorgonzola. It is mild yet tangy, creamy yet firm, with a pale interior laced with streaks of blue. Delicious served the Italian way (drizzled with honey), it is a real treat for connoisseurs.
• Nutty - Beemster Classic Exta Aged Gouda is ripened for a full 18 months to develop its nutty, caramel-like flavor. It is always a crowd pleaser.
• Creamy - French Camembert is a wonderfully creamy cow's milk cheese that is perfect before or after the meal.
• Tangy - No holiday cheese assortment would be complete without authentic cheddar, and this one from Denhay of England is as good as it gets.
• Sheep - Malagon with Rosemary is made from 100% sheep's milk. Aged for over three months, this cheese has a wonderfully firm texture and an herbed-flavor that comes from its rosemary-impregnated rind.
• Goat - Famous chef Cas Spijkars spent years developing the recipe Dorothea, a remarkable Dutch goat cheese. Once tasted, never forgotten.
• Sweet - White Stilton with Mango & Ginger; a delightful dessert cheese studded with mango and ginger pieces. The UK's best seller!
• Tangy - Camembert, the most famous cheese from Normandy, has a white mold rind and a delicious, creamy interior.
• Water Crackers: Perfect for serving with cheeses, fruit, and spreads when entertaining. (4 oz.)

• Cashel Blue: This wonderful farmhouse blue cheese hails from Tipperary. Using only fresh cows milk from their fresian herd, Louis and Jane Grubb have produced this masterpiece. Ideal for melting or after dinner with some port.
• Dubliner tastes of a mature Cheddar, with the sweet aftertaste of Reggiano. Created by the Irish company Kerrygold and named after Ireland's capital city, this cheese shares traits with several well-known cheeses, but the combination creates a flavor that is completely unique.
• Cahill Farm Cheddar with Porter Ale is a visually intriguing cheese. Mixed with dark porter ale during the cheesemaking process, this cheese has a marbled effect with dark brown veins. Imported from Ireland, it has a surprising meaty flavor and is obviously a perfect match for ale.
• Our Green Waxed Cheddar is produced by Tuxford and Tebbutt from pure Irish milk. The milk for this "bitey" cheddar is taken from cows grazing the green grass of southeast Ireland, an area traditionally known as "The Garden of Ireland". This environment produces rich, creamy milk that is perfect for cheese making. Our Irish Green Wax Cheddar is aged for a minimum of 12 months, but may be aged longer as it is only when that distinctive strong Irish cheddar flavor is ready that Tuxford and Tebbutt's master grader will deem the cheese ready for sale.

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Our French Cheese Assortment captures a good bit of French cheese culture with the four cheeses listed below. One is of the "stinky" variety; one is a triple-crème; one is a chèvre; and one is a mountain cheese from the Alps.

• Buche de Chevre: This classic French goat cheese is slightly aged, giving it a lot of character. Formed in the shape of a log (Buche is French for log), enjoy this cheese on salads, as a snack, or with fruit for dessert.
• Saint Andre: This decadent triple-creme is utterly delicious.
• Pont L'Eveque: One of the world's ancient cheeses, Pont L'Eveque dates back to the Thirteenth Century. It is well known for its delicate bouquet, which is said to be reminiscent of the Norman countryside. However, it does tend to have a strong, pungent aroma that is not for the timid.
• Gruyère de Comté: Created by local villagers in alpine dairies called "Fruiteries", its milk comes only from Montbeliarde and Tachete de L'est cows. Each 70+ pound wheel of Comté is aged for at least six months, resulting in a sweet and nutty masterpiece

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• Manchego Reserva - Spain's most famous cheese, made entirely from pure La Mancha sheep's milk. Manchego is prized for its rich, complex flavor and its satisfyingly grainy texture. The reserve version is aged for one year.
• Mahon - This firm cow's milk cheese comes from the Balearic Island of Menorca in the Mediterranean. This version has been aged for three months, developing a rich tanginess and fragrant aroma.
• Idiazabal - Smooth, rich and satisfyingly sharp, Idiazabal is a smoked sheep's milk cheese that gives off a warming rustic scent. It is the quintessential cheese of the Basque country in Northern Spain.
• Murcia al Vino - This 100% goat's milk cheese from Murcia is bathed in red Spanish wine, making this product a wine-and-cheese party all by itself!

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• Allgau Emmental, commonly referred to as Bavarian Swiss, is arguably the most famous cheese made in Germany. Made from pure Bavarian milk, it is high in protein and has that familiar, yet special flavor.
• Rauchkase is a smoked cheese typical of Bavaria. This specialty was originally produced by Trappist Monks in the abbey of Rotthalmunster. It is smoked over select beechwood embers, a process that lends Rauchkase its unique flavor.
• King Ludwig Beer Cheese is a delicate yellow, semi-hard cheese with small holes ripened in fine King Ludwig dark beer to give it its hearty taste (8 oz.).
• Paladin Bavarian Blue is a tangy, crumbly blue cheese produced in the Bavarian Alpine countryside. Extremely versatile, you'll love it in salad; as part of a recipe; or on a cracker.

Please note that any item temporarily out of stock will be substituted with a similar item of equal value.

Misc.:  Assortment of four German cheeses, Bruder Basil, Butterkase, Paladin Blue and Allgau Emmentaler, Each cheese is an 8 ounce package, Imported from Germany, Have an Oktoberfest party
Company: igourmet 
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