Double wall stainless steel cheese vat (500 liter) complete with knives, whey valve, lid, speed control and liner. Motor operates on 220V. For more information and pictures contact by email
Located in the quiet town of Hallam, Pennsylvania, York Valley Cheese Company products ensure small-town excellence that has been passed down through four generations of cheese curing experts.
✓ Made from raw milk and features a fresh, extra-sharp flavor
✓ Refrigerated Food
✓ Ships refrigerated
✓ Perfect for sandwiches, specialty pizzas, or garnishing soups
Located in the quiet town of Hallam, Pennsylvania, York Valley Cheese Company products ensure small-town excellence that has been passed down through four generations of cheese curing experts.
✓ Refrigerated Food
✓ Made from raw milk and features a fresh, extra-sharp flavor
✓ Perfect for sandwiches, specialty pizzas, or garnishing soups
Vertical form fill seal liquid machine Model: HS240Y Guangzhou huasheng packaging machinery manufacturing Co.,ltd. Machine used for liquid products, such as shampoo, ketchup, jam, jelly, honey packaging.
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.
Parmesan is used for a wide range of cooking applications, especially as a salad, pizza and pasta topper. (from Cheese Merchants of America) It's also used as a key ingredient in the world's best alfredo sauces.
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. 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...
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.
Parmesan is used for a wide range of cooking applications, especially as a salad, pizza and pasta topper. (from Cheese Merchants of America) It's also used as a key ingredient in the world's best alfredo sauces.
What Monterey Jack is supposed to be like. Second, it's hard and sharp and chewy and dense, somewhere between Cheddar and Parmigiano. 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. 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.
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. 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...
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. We do the crumbling for you.
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. Bijou is French for "jewel" and epitomizes all that is special about goats' milk and the making and caring for a small cheese.
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.
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 favorite of chefs for its strong but not overpowering goat-cheese flavor.
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...
