Cheese Crock

Featuring a bold, sharp cheddar flavor and white color with a dense consistency, this cheese is sure to be a favorite amongst your customers. With a variety of cheeses, York Valley Cheese Company provides the wholesome flavor and quality your customers...

Featuring a bold, extra sharp cheddar flavor and yellow color with a dense consistency, this cheese is sure to be a favorite amongst your customers. With a variety of cheeses, York Valley Cheese Company provides the wholesome flavor and quality your customers...

Perfect for storing table scraps, it includes a carbon filter to eliminate odors and rounded corners so that it is easy to empty and clean. Takes the mess out of cleaning the container and helps reduce odor and bacterial build-up, too! Made of 100% biodegradable...

Dishwasher safe (remove filters before cleaning). A set of replacement filters is also included. Features: • Attractive enough to keep on the counter • Makes recycling food scraps easy • Dishwasher safe for quick cleaning • Includes 2 charcoal...

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

(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.

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

The king of cheeses. We hand-selected two small cheese-makers in the Apennine hills of Emilia-Romagna to export their premium product exclusively to FreshDirect. The cheese of kings.

(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.

Shelf stable, BioBag degrades quickly when exposed to nature's elements and microorganisms – just like paper towels! Each box contains 25 full-sized (17″ high x 18″ wide) 3-gallon bags.

Made with GMO-free corn and containing no polyethylene, they can be thrown in your backyard pile where they will biodegrade as naturally as the food scraps they contain. With our ceramic Kitchen Compost Crock there's no need to run out to the backyard...

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

Firm enough to grate over pasta or toasted bread. Firm Dutch cow's-milk cheese with the sweet, nutty, caramelized flavor of aged Gouda and the fudgy, crystalline texture of Parmigiano.

Like all Manchegos, this is a classic companion for quince paste and bold, rich red wines. Our special reserve Manchego from the plains of La Mancha (where Don Quixote lived), in the south of Spain.

This Italian cow's milk cheese becomes just firm enough to finely grate over pasta, but we think it's also wonderful 'grated' into large curls (a vegetable peeler works best) and layered over green salads.

Made from skim milk. The noble ancestor of our own domestic Asiago. This Italian twelve-month-aged Asiago is hard and a little chewy, somewhere between Parmesan and aged Cheddar. Suprisingly mild for its age, with a deep nutty flavor and fruity aroma.

Created from cow's milk gathered in two milkings, this cheese has an intense, full-bodied flavor that intensifies with age to make it an excellent grating cheese. Named after the river Piave (sourced at Mount Peralba in Val Visdende in the northernmost...

(from Philadelphia) Philadelphia Whipped Cream Cheese spread has a light, airy texture that is easy to spread.

A smooth, creamy source of protein that goes great with fruit or crackers. As easy on your taste buds as it is on your stomach.

Try sprinkling into salads and creamy dressings, or use it to make terrific spicy cheeseburgers. A creamy, succulent, sharp, and biting blue cheese. Gorgonzola is undoubtedly one of the finest and most famous cheeses in the world.

Fantastic for grating or melting, manchego makes an ideal companion to(quince paste), and it loves a fruity, smoky glass of rioja. A sheep's-milk classic from the plains of La Mancha, Spain, Manchego is a Denominacion de Origen-protected cheese that's...

Faithful to the traditional methods of the French farmstead cheesemaker, Coach Farm turns out authentic, artisanal goat cheeses that were once found only in the remote villages of France.

(from Vermont Creamery) An American line of French-style ripened goat cheeses wouldn't be complete without a small Bijou-like Crottin. Serve toasted on baguette with a salad for a traditional French Bistro Chevre Chaud or on a cheeseboard.

Pair with juicy Gamay wines, such as Chateau de la Chaize Brouilly. Creamy and intensely flavored, Valdeon has the same richness of the best blues — though milder than Cabrales and less salty than Stilton.

Superb with Jamon Serrano ham and quince paste. Same size, same shape, same texture, same region, made in exactly the same way but for one critical difference: a generous helping of cow's and goat's milk.

They serve it crumbled into salads, stuffed into roasted peppers, or grilled on a bed of mache. A large log of richly flavored goat's-milk cheese from the Loire Valley in France. Creamy but crumbly.