Cheese Fondue

Try grating it over top of a warm omelette to achieve a delicious melted texture that adds a tasty, creamy finish to your cooked product. With a variety of cheeses, York Valley Cheese Company provides the wholesome flavor and quality your customers are...

Try grating it over top of a warm omelette to achieve a delicious melted texture that adds a tasty, creamy finish to your cooked product. With a variety of cheeses, York Valley Cheese Company provides the wholesome flavor and quality your customers are...

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.

(from Cheese Merchants of America) It's also used as a key ingredient in the world's best alfredo sauces. Parmesan is used for a wide range of cooking applications, especially as a salad, pizza and pasta topper.

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. Cacique Cotija is our most flavorful artisan cheese.

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...

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

(from Cheese Merchants of America) It's also used as a key ingredient in the world's best alfredo sauces. Parmesan is used for a wide range of cooking applications, especially as a salad, pizza and pasta topper.

Second, it's hard and sharp and chewy and dense, somewhere between Cheddar and Parmigiano. First, it's from Monterey (or close enough, anyway). 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...

Made from skim milk. 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.

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.

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

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. We do the crumbling for you. 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.

Now filled with fig. (from Coach Farm) Enjoy Coach Farm's classic fresh goat cheese where ever you are with our new extended life packaging. Faithful to the traditional methods of the French farmstead cheesemaker, Coach Farm turns out authentic, artisanal...

(from Vermont Creamery) 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.

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