Cheese Curds

Regardless of whether you're filling out a charcuterie board to pair with a winter stout at a catering event or party, or topping an award winning sandwich, this cheese is sure to be a crowd pleaser.

Regardless of whether you're filling out a charcuterie board to pair with a winter stout at a catering event or party, or topping an award winning sandwich, this cheese is sure to be a crowd pleaser.

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

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

Cotija is used as an accent cheese due to its abundant flavor. Cacique Cotija is our most flavorful artisan cheese. 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. (from Cheese Merchants of America) Imported parmesan, pecorino romano and asiago cheeses are grated together for one amazing...

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. The king of cheeses.

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

What Monterey Jack is supposed to be like. 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.

Moist enough to serve as a table cheese with hearty bread and dark ale. 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.

This cheese has matured from its milky, mild youth into a hard, sheepy, slightly salty masterpiece, with the characteristic burnt-caramel sweetness of sheep's milk. Like all Manchegos, this is a classic companion for quince paste and bold, rich red wines.

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.

This Italian twelve-month-aged Asiago is hard and a little chewy, somewhere between Parmesan and aged Cheddar. Made from skim milk. The noble ancestor of our own domestic Asiago. 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.

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

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

You'll find its firm texture and rich nuttiness become more pronounced with age. Fantastic for grating or melting, manchego makes an ideal companion to(quince paste), and it loves a fruity, smoky glass of rioja.

(from Coach Farm) Their farm is located in a small Hudson Valley village, just two hours outside of New York City. Faithful to the traditional methods of the French farmstead cheesemaker, Coach Farm turns out authentic, artisanal goat cheeses that were...

This geotrichum-rinded cheese has a unique sweet and yeasty flavor.Made with fresh pasteurized goats' milk from family farms, Bijou curd coagulates overnight, drains in cheese cloth, and is then shaped into little buttons.

Made in Spain's remote region of Asturias, Valdeon is wrapped in Sycamore leaves, giving it a unique appearance and adding to its complex flavor. Pair with juicy Gamay wines, such as Chateau de la Chaize Brouilly.

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. Superb with Jamon Serrano ham and quince paste.

Creamy but crumbly. 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.

Moist and flavorful with a silky sheen texture, our creamy mozzarella melts on your tongue into a fresh, clean finish. We love them paired with fresh tomatoes, basil, and a simple balsamic vinaigrette as an easy dinner side.

Now popular throughout the Mediterranean, serve with olives, stuffed grape leaves and warm crusty bread. 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.

Perfect with hardy English ale or sweet ruby port. An old English cheese made of alternating layers of mild, creamy blue Stilton and succulent, very mild and mellow Double Gloucester.

Made with the milk of free-range sheep from the rocky pastures of Bulgaria. Crumble on top of salads or bake into spinach pie. Prized by Feta connoisseurs for its rustic, funky flavor and creamy texture.