Camembert Cheese

A little square cheese from the Old Chatham Shepherding Co., the Berkshire Hills farm of Tom and Nancy Clark. Try it with a good American bubbly like Scharffenberger or Schramsberg.

The Camembert Fermier is made from cow's milk in our farm located in the small village of La Boissiere Ecole, at the edge of the forest of Rambouillet. Fresh whole milk is worked in the traditional way; slicing the curd by hand.

It's what your guests expect (and want) you to serve. Our flagship double-cream Brie, sweet and ripe, in a manageable 2.2-pound round. A natural companion to crusty baguettes and crisp champagne.

Creamy, soft, and occasionally runny cow's-milk cheese with a deep, penetrating aroma. Epoisses is washed in marc de Bourgogne, a fiery spirit made from the leftover pressings of Burgundy wine grapes.

The creamy, milky richness of the Brie perfectly soothes the hot spice of the pepper. Our perfect double-cream Brie, studded throughout with crushed black peppercorns. Serve on crackers or a baguette with a full-bodied, earthy red wine.

We find it creamy and smooth. Try it with a Champagne or a sweet sherry. That flavor becomes more pronounced and pungent as it ages. Made just outside Paris, Brie de Nangis is one of the milder, buttery bries.

Chevre Camembert is tangy to the tongue with mild goatiness but boasting a smooth buttery finish, the cheese is soft but not runny and surrounded by a delicate bloomy rind. (from Ferme de Jouvence)

Willoughby has a thin, tender, rosy-orange rind, which adds earthy dimension to the texture and flavors of the gooey interior. This succulent and buttery washed-rind cheese has aromas of peat, roasted beef and onions — a strong and complex front for...

Young cheeses are wrapped in strips of spruce cambium, the tree's inner bark layer, harvested from the woodlands of Jasper Hill. (from Cellars at Jasper Hill) Harbison is woodsy and sweet, balanced with lemon, mustard, and vegetal flavors.

This exquisite cheese is made in the middle of the Brie region of France, about 50 kilometers east of Paris. A bloomy rind blends into a creamy-smooth texture with a lightly pungent, sweet and buttery taste.

It's what your guests expect (and want) you to serve. The classic double-cream Brie. A natural companion to crusty baguettes and crisp champagne. Not too fat, not too lean, just right.

This cheese is a wonderful marriage of savory and milky sweetness. Our perfect Brie, pale yellow and smooth, enrobed with fresh herbs. The perfect companion to a crusty baguette and a fruity Beaujolais.

Mild, milky, sweet, buttery, and gooey, with a jacket of downy white Brie-like rind. Rich, seductive triple-cream. Such richness cries out for a glass of toasty champagne.This heavenly triple-cream is perfect for indulging in a little decadence.

The rind is yellowish-white with a soft, chalky-like dust and a remarkable aroma. Delice de Bourgogne is a sumptuous cheese. This decadent triple-cream cheese is incredibly rich, full-flavored with a smooth, melt-in-the-mouth texture.

Blue is a natural progression of the rind during the aging. Cremont is a mixed-milk cheese combining local fresh cows' milk, goats' milk and a hint of Vermont cream. Blue spots can be easily removed with a knife and will still taste good.

700 Liter round Dutch cheese vat with all utensils necessary included. Ready to make cheese tomorrow. Buyer arranges shipping. New in 2012 and is excellent condition. Located in northern PA.

Comes with your choice of location for the 2" diameter ball valve for drainage. Made of 1/2" thick sheeting. The lid size is 23 1/2" wide X 45" long and slips over the lip on top of tank for a tight seal.

Double wall stainless steel cheese vat (500 liter) complete with knives, whey valve, lid, speed control and liner. Mounted on wheels. Motor operates on 220V. For more information and pictures contact by email

They make all-natural Grade A cheese by using only rich whole milk and a specialized curing process perfected by an expert Wisconsin cheese maker. Featuring a bold, sharp cheddar flavor and white color with a dense consistency, this cheese is sure to...

They make all-natural Grade A cheese by using only rich whole milk and a specialized curing process perfected by an expert Wisconsin cheese maker. Featuring a bold, extra sharp cheddar flavor and yellow color with a dense consistency, this cheese is sure...

In addition, we also source the finest quality cow's milk Romano cheese from Wisconsin. This sheep's milk cheese is chosen from the finest pecorino cheese plants in Italy. (from Cheese Merchants of America)

Our parmesan cheese is aged a minimum of 10 months to ensure its sweet and nutty flavor. Parmesan is used for a wide range of cooking applications, especially as a salad, pizza and pasta topper.

Cacique Cotija is our most flavorful artisan cheese. Cotija is used as an accent cheese due to its abundant flavor. Cotija can be used in the place of parmesan or other robust savory aged cheeses.

These three cheeses are sourced from the finest cheese makers across the globe and aged to perfection to provide superb flavors. Imported parmesan, pecorino romano and asiago cheeses are grated together for one amazing package.

The cheese of kings. We hand-selected two small cheese-makers in the Apennine hills of Emilia-Romagna to export their premium product exclusively to FreshDirect. Aged two years, sharp and sweet, with a firm, fudgy texture, and flecked throughout with...

Our parmesan cheese is aged a minimum of 10 months to ensure its sweet and nutty flavor. Parmesan is used for a wide range of cooking applications, especially as a salad, pizza and pasta topper.

Handmade by the Vella family of Sonoma, California, for more than 70 years. What Monterey Jack is supposed to be like. Second, it's hard and sharp and chewy and dense, somewhere between Cheddar and Parmigiano.