Foods Cheese Shop For Sale In Alabama

Its milkiness softens the blue-cheese sharpness. Serve with very, very ripe pears. Our own domestic version of the rich northern Italian classic blue. Or try it on fresh country bread drizzled with honey.

This creamy, mild and flavorful low fat goat cheese is made with fresh, farm-raised goat's milk from which Coach Farm removes more than half the fat. Like all Coach Farm products, it's artisanally made in small, carefully tended batches and formed into...

Thicker than most Taleggios, the Vero Ciresa ages slowly — creating a creamier texture and flavor. This taleggio has a sticky rose-colored rind with light gray-green mold and a gently pungent interior.

This cave-aged, 100% sheep's milk, Alpine-inspired cheese is a FreshDirect exclusive and a staff favorite for a reason. Its subtle nutty sweetness is sure to please every palate and we think it pairs beautifully with a glass of Pinot Blanc.

Produced on our family farm since 2000, California's classic style blue cheese is rindless, all-natural and gluten-free. The addictive flavor is bold with hints of sweet milk and a peppery finish.

Distinguished by a simple, mild, fresh goats' milk flavor, the cheese is highly versatile – an excellent ingredient in many dishes as well as on its own. While chevre continues to grow in popularity, Vermont Chevre maintains its reputation for quality...

With age, the cheese develops a fierce farmhouse flavor and a sharpness that finishes with a note of butterscotch. The intensity is accompanied by a crystallization imparting a complex texture.

We hand-selected two small cheese-makers in the Apennine hills of Emilia-Romagna to export their premium product exclusively to FreshDirect. The true Parmigiano. Known the world over as the perfect grating cheese, but often overlooked as a table cheese...

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.

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

In the winter cold of the Savoie, half-wheels of Raclette are propped by the hearth for melting, then spooned over potatoes and crusty bread. Smooth, nutty, and a little pungent. If you don't have a fireplace, Raclette makes amazing grilled cheese sandwiches,...

Our perfect Brie, pale yellow and smooth, enrobed with fresh herbs. This cheese is a wonderful marriage of savory and milky sweetness. The perfect companion to a crusty baguette and a fruity Beaujolais.

Underneath the bloomy, edible rind, lives a cheese like no other! Creamy, robust goat cheese gets a knockout jolt from black truffle. Once ripened to room temperature, the cheese is semi-soft and spreadable, perfect for a wedge of fresh pear or apple.Cypress...

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.

Made on small farms using raw milk from the farm's herd of cows, Uniekaas Raw Milk Farmer Gouda with Truffles starts as a traditional "Boerenkaas" or Farmer Cheese. However, just prior to pressing and shaping of the cheese, shavings of Italian Black Truffles...

The spoonable texture begins to develop in our vaults, though the paste continues to soften on the way to market. Harbison is woodsy and sweet, balanced with lemon, mustard, and vegetal flavors.

Mild but never bland. Great in salads, or served simply with walnuts and sweet wine. A rustic cylinder of raw cow's-milk blue, made on the plateau of the Massif Central in southern France.

Like the Alpage versions of these cheeses, we only make Pleasant Ridge Reserve from May through October when our cows are eating fresh pasture. This grass-fed, raw milk produces flavors in the cheese that can't be replicated by "ordinary" milk.

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

Inspired by the sheer natural beauty of our coastal climate and locale, Bay Blue is a rustic-style blue cheese reminiscent of Stilton. It is known for its mellow flavor and sweet, salted caramel finish.

A standby in farmhouse kitchens in the green hills of New England. The perfect snack cheese served with crisp apples. Sharp and clean-tasting, with a firm yet buttery texture. Makes a great Welsh rarebit: melt with beer and mustard, pour over toast, and...

This domestic camembert is a jewel of a cheese crafted in Michigan by French cheesemaker Reny Picot. Its flavor is smooth and mushroomy with notes of garlic, and it beats the pants off the mediocre French camemberts now available for import to the U.S

An American version of the classic northern Italian grating cheese, its name is adapted from the Italian "Parmigiano." Harder and a touch saltier than its Italian ancestor, with a sharp, nutty flavor.

Kids love it in grilled cheese sandwiches or melted on burgers. Adults enjoy it with a crisp, fragrant white wine and thinly sliced prosciutto or dried beef. Sweet, nutty baby Swiss, with a tangy, mild flavor and very soft, almost creamy texture.

This succulent and buttery washed-rind cheese has aromas of peat, roasted beef and onions — a strong and complex front for the subtle milky, herbal, ripe-peach flavors within. Willoughby has a thin, tender, rosy-orange rind, which adds earthy dimension...

Since Allison Hooper and Bob Reese created their local version of Italian mascarpone, Vermont mascarpone with a 50% butterfat has garnered accolades for its fresh, rich cream flavor and smooth, thick texture — perfect for spreading or swirling.

Straw-hued Finlandia is aged for over three months, resulting in its characteristic fruitiness and bite. Serve on rye with ham and a swath of grainy mustard. The Finnish equivalent of the Swiss Emmental, this sharp, holey cheese tastes of toasted hazelnuts.