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Edam - 2 lb (2 Pound) by igourmet.com
(more) »rank: 4436from: igourmet
: :A cheese that defines Dutch culture, Edam is a mellow, savory, slightly salty cheese that has a pale yellow interior with a red or yellow paraffin coating (the yellow is more common in Holland, the red is intended for export). It is made from part-skimmed milk (30 to 40 percent milk fat) and comes in spheres with flattened ends. Edam, named for a Dutch town, is second only to Gouda as Holland's most exported cheese. It is a great all-purpose cheese, especially good when served with dark beer. Our red waxed two pound Edam is over-wrapped in gorgeous red cellophane, ...
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Saint Andre (7 Ounce) by igourmet.com
(more) »rank: 4540from: igourmet
: :Named for its producer, St. Andre Creamery located in France, this soft ripened triple cream is an amazingly rich and creamy cheese that is made from fresh cows milk and enriched with pure cream. St. Andre has a bloomy white edible rind and a soft creamy interior similar to Camembert. Its flavor is rich and buttery, due to the addition of sweet cream during the cheese making process. This sinful treat is perfectly paired with a light, fruity rosé.
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72 Layer Cream Cheese Biscuits, One Dozen
(more) »rank: 1150from: Gagne Foods
: :These 72 Layer, hand cut Cream Cheese Biscuits are wonderful. Can be served as dinner rolls, warm with butter or honey, or taken from the freezer one at at time for breakfast. They are also wonderful when used as shortcake.
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Roquefort (8 ounces) by igourmet.com
(more) »rank: 4124from: igourmet
: :Roquefort is the ancient blue cheese from the Rouergue, a small region of southern France. It ranks with Stilton and Gorgonzola as the three musketeers of blue cheese, setting the gold standard for all other blues. Roquefort is made from raw sheep's milk, as opposed to the pasteurized cow's milk of its chief rivals. It is aged naturally in the caves of Cambalou for a minimum of three months, developing an intense flavor profile.The Roquefort Association, Inc. protects the quality of Roquefort and marks all genuine Roqueforts with a red sheep seal (it is made from the milk of Red ...
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Authentic Barrel-Aged Feta (8 ounces) by igourmet.com
(more) »rank: 5666from: igourmet
: :Barrel-aged feta is produced in December through April from a blend of all natural sheep and goat's milk taken from free-ranging herds. The curd is molded in large round molds, which are turned frequently by hand while they drain; as the whey drains the cheese maker adjusts the timing to get the desired texture. After dry salting to the proper degree, the wheels are placed in birch barrels for aging and preservation. By the end of the four month aging period, a wonderfully creamy, rich, complex flavor is fully developed. This is one special feta.
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Crottin de Champcol (2 Ounce) by igourmet.com
(more) »rank: 5356from: igourmet
: :If you love a rich and creamy French goat's milk cheese, this button-shaped goat cheese is truly special. From Sancerre in the Loire region, Crottin de Champcol, a pasteurized version of Crottin de Chavignol AOC, has a natural rind which ranges from pale ivory to light brown. These color gradations demonstrate how the cheese is delicious at every stage of its aging. After eight days of life it is ready to be eaten, having a gentle, aromatic, yeasty taste and a fine, moist texture. At this point Crottin weighs about 140g. After two weeks, the interior softens, the taste is ...
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Camembert (8 Ounce) by igourmet.com
(more) »rank: 4937from: igourmet
: :Born centuries ago in Normandy, one of Frances most fertile regions, authentic Camembert is still exclusively produced there. The Norman dairy farms, covered with delicious grass for cows to graze upon, are peppered with apple trees that protect the rich soil. In fact, some people claim to be able to taste a hint of apple beneath the creamy suppleness of fresh Camembert. A similar cheese to Brie, Camembert is formed into smaller wheels and may have a slightly more robust flavor than its larger cousin. Firm when chilled or runny at room temperature, with bread, fruit or nuts, there are ...
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Shamrock Cheddar (1 Pound) by igourmet.com
(more) »rank: 4854from: igourmet
: :Ireland is a rich, green and fertile land, home to five times as many cattle as humans. Butter and milk have been valued since ancient times and a new generation of cheese makers are now rediscovering old recipes and valuing cheese again. To make their Shamrock Cheddar, cows milk curd is scalded twice and is repeatedly cut and piled in order to remove the whey and break down the curd. This gives the cheese a unique texture and flavor. Shamrock Cheddar is aged for over 12 months and has a creamy, taut texture and sweet grassy flavor.
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Paneer (8 ounces) by igourmet.com
(more) »rank: 5691from: igourmet
: :Paneer is a traditional full fat soft cheese used in Indian cooking. The cow is sacred to the Hindus, so paneer is a quick ripening cheese which is coagulated by the action of acid in milk and not by using rennet. This vegetarian cheese is pressed until the texture is firm, similar to tofu. A great source of protein, paneer makes an excellent meat substitute. As a result, paneer is essential to 80% of Indias diet and is in many of their recipes. The cheese maintains it's body in cooking and takes on the flavors it is cooked with. Paneer ...
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Wensleydale with Cranberries (8 ounces) by igourmet.com
(more) »rank: 5148from: igourmet
: :The only true Wensleydale cheese in the world comes from the milk drawn from cows that graze the sweet limestone pastures on farms in Upper Wensleydale, England. First made there during the Norman invasion, when French monks from the Roquefort region were brought over to practice their cheese-making skills. The Wensleydale pastures give the cheese the unique, refreshing flavor for which it is renowned. The cheese is a fresh, young cheese taken at only three weeks old. It has a clean, mild, slightly sweet flavor with a honeyed aftertaste. The superb texture of fresh Wensleydale is perfectly complemented by the ...
