Foods Cheese Shop For Sale In Denver

A true crowd-pleaser for children and adults alike! This domestically made gouda-style cheese is crafted with only natural ingredients and is not a processed cheese. Artisanally-made, the cheesemaker leaves all the cream in this cheese and smokes it for...

Aged Gouda is at its very best as a simple snack with a cold glass of Dutch pilsner beer. Nutty, sweet Dutch cow's-milk classic, carefully aged for 18 months in cool cellars, where it develops an intense burnt-caramel sugar flavor.

(from Uniekaas) 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.

Pair with a cold glass of wheat beer, cider, or Gruener Veltliner. A specialty of the picturesque region of Wasen, where cows graze on serene Alpine pastures, this delightfully pungent cheese makes an elegant addition to any cheeseboard.

(from Point Reyes Farmstead Cheese Co.) In Italian, Toma means "wheel of cheese made by the farmer himself." What better way to describe this, our most versatile, any time, any table cheese.

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.

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.

Delicious with country bread, rustic salami, and a glass of Chianti. Our provolone is cut from the same imported southern Italian classics. No Italian deli is worthy of its name without a giant provolone or two hanging from its rafters.

Serve with crisp autumn apples and pears and a glass of cider. Cabot, the largest and oldest of Vermont's Cheddar-making cooperatives, has at last perfected the art of reducing the fat while leaving in the sharp, intense flavor and crumbly yet creamy...

If it's a special occasion, enjoy with a glass of Champagne. Melt it on a crusty baguette for an indulgent snack, or serve as an appetizer with a glass of red Bordeaux. A bloomy rind blends into a creamy-smooth texture with a lightly pungent, sweet and...

Sweet, nutty baby Swiss, with a tangy, mild flavor and very soft, almost creamy texture. People of any age like it straight up as a snack. Made from an ancient Swiss recipe for Emmental, but meant to be eaten younger, when it is still full of moisture.

Serve with crisp, floral whites or earthy red Rhones. French Gruyere, made in chalets high in the Alps of Franche-Comte. Similar in every way to its Swiss cousin, but eaten younger — when it is sweet and nutty and still pliably soft.

(from Cheese Merchants of America) 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.

We like to pair it with fruit-forward red wines, like Syrah or Cabernet Sauvignon. Known as "The Prince of Gruyeres," this raw cow's milk cheese is produced in the mountainous pastures of the Savoie region of the French Alps.

When you bite or cut into Burrata, the cream oozes out irresistibly. The outside of these decadent balls is a wrapped skin made from stretched sheets of mozzarella. Burrata Andriese a delicious creamy imported gourmet Italian cheese, invented in Andria...

Such richness cries out for a glass of toasty champagne.This heavenly triple-cream is perfect for indulging in a little decadence. Rich, seductive triple-cream. Mild, milky, sweet, buttery, and gooey, with a jacket of downy white Brie-like rind.

Serve as you would any creamy blue: with a crusty baguette, sweet wine and pears, or even chutney or quince paste.Enjoy Cambozola with a beverage from the same terroir, such as the spicy and refreshing beer, Schneider-Weisse.

There is only a limited supply of this cheese, so don't miss out and get some before it's gone. Its subtle nutty sweetness is sure to please every palate and we think it pairs beautifully with a glass of Pinot Blanc.

This is a cheese made for lingering enjoyment. The result is fudge-textured cheese with vibrant flavor — deep butter peppered with bright nuttiness and saltiness. This particular Grana Padano comes to us from a small producer in Piacenza (in the Emilia...

Kids love this mellow, smooth cheese as a simple snack with apple slices or in grilled cheese sandwiches. Produced in Europe exclusively for the Cypress Grove Dairy in California, Lamb Chopper is the delicious result of the collaboration between Dutch...

Serve with country bread and a dollop of sweet mostarda (a kind of mustard pickle made with fruit) or chutney, or make a grown-up grilled cheese sandwich with fresh arugula. This taleggio has a sticky rose-colored rind with light gray-green mold and a...

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. Produced in Holland exclusively for the Cypress Grove Dairy in California, Midnight Moon is the delicious result...

You can certainly enjoy this semi-soft cheese alone, but we like to pair it with a glass of buttery Chardonnay, light Pinot Gris, or a hearty wheat beer. This delectable Alpine cheese is produced in the canton of Aargau in the northern region of Switzerland.

For a satisfying and novel meal, follow the lead of Swiss/French raclette — melt onto a plate of fingerling potatoes, cured meat and natural sour pickles. Mature wheels are bold and meaty with amplified butter and caramelized onion flavors carried by...

The result is the high quality of its cheese selection that meets consumers' demand for a 100% Made in Italy product. The appreciation for the land, the love and respect of its handed down family traditions have made, in a short time, Caseificio Mo Mozzare...

Try draping over a toast round on top of onion soup and melting under the broiler. Serve on rye with ham and a swath of grainy mustard. Straw-hued Finlandia is aged for over three months, resulting in its characteristic fruitiness and bite.

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.