Cheese Equipment

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...

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)

(from Cheese Merchants of America) Our parmesan cheese is aged a minimum of 10 months to ensure its sweet and nutty flavor. It's also used as a key ingredient in the world's best alfredo sauces.

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

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 flavors.

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. It's also used as a key ingredient in the world's best alfredo sauces.

Also have the complete line of House and Garden products. 2ft 4 bulb T5 and 6 gallon reservoir barebones baby-bloomer kit. House & Garden Nutrients A 5 gallon net pot system with air pump percolater is also available.

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. First, it's from Monterey (or close enough, anyway).

Firm Dutch cow's-milk cheese with the sweet, nutty, caramelized flavor of aged Gouda and the fudgy, crystalline texture of Parmigiano. Moist enough to serve as a table cheese with hearty bread and dark ale.

Our special reserve Manchego from the plains of La Mancha (where Don Quixote lived), in the south of Spain. This cheese has matured from its milky, mild youth into a hard, sheepy, slightly salty masterpiece, with the characteristic burnt-caramel sweetness...

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. Suprisingly mild for its age, with a deep nutty flavor and fruity aroma. This Italian twelve-month-aged Asiago is hard and a little chewy, somewhere between Parmesan and aged Cheddar.

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. We do the crumbling for you. Gorgonzola is undoubtedly one of the finest and most famous cheeses in the...

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.

Dried, and ripened for one week, Bijou evolves with time, gaining a sharpness and complexity after thirty days. An American line of French-style ripened goat cheeses wouldn't be complete without a small Bijou-like Crottin.

Creamy and intensely flavored, Valdeon has the same richness of the best blues — though milder than Cabrales and less salty than Stilton. Made in Spain's remote region of Asturias, Valdeon is wrapped in Sycamore leaves, giving it a unique appearance...

Superb with Jamon Serrano ham and quince paste. These milks add a mellow richness and complexity to Manchego's sheepy, salty edge. Same size, same shape, same texture, same region, made in exactly the same way but for one critical difference: a generous...

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. A favorite of chefs for its strong — but not overpowering — goat-cheese...

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...

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.