Foods Cheese Shop For Sale In Austin

These little goats' milk rounds from the Cypress Grove farms in California are flavored with fennel pollen and lavender. The combination of the sweet herbs with the smooth and grassy chevre taste makes this cheese unique and refreshing.

Its flavor intensifies with age, when the cheese begins to soften, even ooze a little around the edge. Tangy and herbal, with definite hints of horseradish. Firm and flaky, yet somehow light and mousselike, with a melt-in-your-mouth texture.

Definitely a cheese to savor on its own, but if you must embellish, try it broken into chunks and spread with just a touch of white fig spread. A goat's milk tribute to gouda, this delightful cheese is crumbly, sweet, nutty and grassy.

(from Vermont Creamery) When the curd reaches the right texture it's then crumbled by hand prior to packaging. There are no preservatives or anti-caking agents. After overnight lactic coagulation, the fresh curd is drained in cheese cloth for two days...

Perfect with freshly baked bread and a glass of fruity Beaujolais. Virtually indistinguishable from the real stuff, with the same rich, pliable texture and delicate milky flavor. Sweet, mellow Havarti, minus a lot of the fat.

Rubbed down with paprika and olive oil, this Spanish goat's milk cheese has a vibrant appearance to match its bright, zesty flavor. Made in the Extremadura region and full of intense grassy notes, this firm-textured cheese is an ideal alternative for...

The soul of a classic Greek salad, with ripe tomatoes, Kalamata olives, cucumbers, and olive oil. The simple cheese of Greek shepherds, unchanged since Alexander the Great. Solid, crumbly, salty, and milky, with a fresh sharp flavor.

Perfect for snacks, shredded into omelets, or as the cheese component of a ham-and-cheese sandwich. Inspired by the giant Emmental ("Swiss cheese") of Switzerland, but smoother, milder, creamier, and sweeter.

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.

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

The herb chevre is also hand rolled in a blend of herbs de Provence which include basil, oregano, rosemary & thyme. While chevre continues to grow in popularity, Vermont Chevre maintains its reputation for quality through superlative taste, freshness,...

(from Uniekaas) However, just prior to pressing and shaping of the cheese, shavings of Italian Black Truffles are generously sprinkled throughout the curd.Considered "black gold" in Italy, black truffles are a rare delicacy with a strong earthy aroma...

This cave-aged, 100% sheep's milk, Alpine-inspired cheese is a FreshDirect exclusive and a staff favorite for a reason. If Gruyere and Manchego had a love child, Vermont-made St. Ann's Reserve would be their baby.

This particular Grana Padano comes to us from a small producer in Piacenza (in the Emilia Romagna region) and is aged 18 to 24 months, much older than most Grana cheeses you'll find.

The king of cheeses. The cheese of kings. The true Parmigiano. Try it straight, by the chunk, drizzled with aged balsamic vinegar.The nutty and salty notes in Parmigiano make it a wonderful table cheese or finishing touch.Muscat grapes, dried pear, sweet...

Pair with juicy Gamay wines, such as Chateau de la Chaize Brouilly. 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.

Less pungent than other extra-aged Goudas, this cheese expresses the sweetness of the rich tones in its taste and toasted orange hue. We love the robust caramel flavor of this incredible gouda.

Fresh whole milk is worked in the traditional way; slicing the curd by hand. The Camembert Fermier is made from cow's milk in our farm located in the small village of La Boissiere Ecole, at the edge of the forest of Rambouillet.

Aged two years, sharp and sweet, with a firm, fudgy texture, and flecked throughout with tiny crystals of protein. The true Parmigiano. The cheese of kings. The king of cheeses. We hand-selected two small cheese-makers in the Apennine hills of Emilia-Romagna...

Blue spots can be easily removed with a knife and will still taste good. Cremont is a mixed-milk cheese combining local fresh cows' milk, goats' milk and a hint of Vermont cream. Blue mold will not compromise the quality of the cheese.

Now filled with fig. Enjoy Coach Farm's classic fresh goat cheese where ever you are with our new extended life packaging. Their farm is located in a small Hudson Valley village, just two hours outside of New York City.

A true crowd-pleaser for children and adults alike! Artisanally-made, the cheesemaker leaves all the cream in this cheese and smokes it for four hours, giving it a creamy texture and a mildly smoky flavor.Gouda is wonderfully mild for the more timid cheese...

Serve sliced with a sprinkle of sea salt, or layered with fresh tomatoes and basil and drizzled with olive oil. A little more tart than cow's-milk mozzarella. Very fresh buffalo's-milk mozzarella (water buffalo, not the woolly-headed bison of the Old...

Garrotxa is fantastic with quince paste and the hardy wines of the Priorat. Complex and perfectly balanced in saltiness, goatiness, and tang. Rustic, earthy goat's-milk cheese from the little village of Albio, in the rocky, terraced hills of Catalonia,...

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

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

Many wines complement this cheese, but we like it best with a glass of chilled Colheita port. The flavor is nutty and salty with hints of burnt caramel that fade into a long, complex finish.