Its semi-hard consistency can be cut into cubes, chunks, or sliced thin for sandwiches too. 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.
✓ Made from raw milk and features a fresh, extra-sharp flavor
✓ Semi-hard consistency that can be cut into cubes, chunks, or slices
Its semi-hard consistency can be cut into cubes, chunks, or sliced thin for sandwiches too. 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.
✓ Perfect for sandwiches, specialty pizzas, or garnishing soups
✓ Ships refrigerated
✓ Wrapped in durable black wax for protection during storage, aging, and shipment
This sheep's milk cheese is chosen from the finest pecorino cheese plants in Italy. (from Cheese Merchants of America) In addition, we also source the finest quality cow's milk Romano cheese from Wisconsin.
Our parmesan cheese is aged a minimum of 10 months to ensure its sweet and nutty flavor. (from Cheese Merchants of America) 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.
Imported parmesan, pecorino romano and asiago cheeses are grated together for one amazing package. (from Cheese Merchants of America) These three cheeses are sourced from the finest cheese makers across the globe and aged to perfection to provide superb...
The king of cheeses. The true Parmigiano. We hand-selected two small cheese-makers in the Apennine hills of Emilia-Romagna to export their premium product exclusively to FreshDirect.
Our parmesan cheese is aged a minimum of 10 months to ensure its sweet and nutty flavor. (from Cheese Merchants of America) 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. Second, it's hard and sharp and chewy and dense, somewhere between Cheddar and Parmigiano. What Monterey Jack is supposed to be like.
Firm Dutch cow's-milk cheese with the sweet, nutty, caramelized flavor of aged Gouda and the fudgy, crystalline texture of Parmigiano. Firm enough to grate over pasta or toasted bread.
Our special reserve Manchego from the plains of La Mancha (where Don Quixote lived), in the south of Spain. Like all Manchegos, this is a classic companion for quince paste and bold, rich red wines.
Mild, sweet Asiago cheese develops a slightly flaky texture and richer, fruity flavor after an aging period of six months. This Italian cow's milk cheese becomes just firm enough to finely grate over pasta, but we think it's also wonderful 'grated' into...
The noble ancestor of our own domestic Asiago. Made from skim milk. 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.
Named after the river Piave (sourced at Mount Peralba in Val Visdende in the northernmost part of Belluno, Italy), this snackable cheese was born of the cheese-making traditions in the land surrounding the ancient river.
A creamy, succulent, sharp, and biting blue cheese. Try sprinkling into salads and creamy dressings, or use it to make terrific spicy cheeseburgers. Gorgonzola is undoubtedly one of the finest and most famous cheeses in the world.
A sheep's-milk classic from the plains of La Mancha, Spain, Manchego is a Denominacion de Origen-protected cheese that's creamy, milky, and grassy with a gently sheepy tang on the finish.
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.
Serve toasted on baguette with a salad for a traditional French Bistro Chevre Chaud or on a cheeseboard. Dried, and ripened for one week, Bijou evolves with time, gaining a sharpness and complexity after thirty days.
Creamy and intensely flavored, Valdeon has the same richness of the best blues — though milder than Cabrales and less salty than Stilton. Pair with juicy Gamay wines, such as Chateau de la Chaize Brouilly.
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.
A large log of richly flavored goat's-milk cheese from the Loire Valley in France. They serve it crumbled into salads, stuffed into roasted peppers, or grilled on a bed of mache. Creamy but crumbly.
Made in the Bronx for FreshDirect by Neapolitan artisan, Franco Spatola (otherwise known as the "godfather of cheese"), these luscious balls of deliciousness are so authentic you'll feel like you're dining at an Italian cliff top restaurant overlooking...
This sharp and tangy sheep's milk cheese, with a semi-firm texture come to us from Bulgaria where it originated in the 16th century. Now popular throughout the Mediterranean, serve with olives, stuffed grape leaves and warm crusty bread.
An old English cheese made of alternating layers of mild, creamy blue Stilton and succulent, very mild and mellow Double Gloucester. Perfect with hardy English ale or sweet ruby port.
Prized by Feta connoisseurs for its rustic, funky flavor and creamy texture. Crumble on top of salads or bake into spinach pie. Made with the milk of free-range sheep from the rocky pastures of Bulgaria.
