Foods Cheese Shop For Sale In Detroit

Sweet cream flavors and caramel notes balance earthy flavors of smoke and hints of roasted nuts. (from Rogue Creamery) Hazelnuts infuse Rogue's Smokey Blue with an added layer of rich flavor and terroir.

Now popular throughout the Mediterranean, serve with olives, stuffed grape leaves and warm crusty bread. 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.

Spain's answer to Italy's gorgonzola, La Peral has a lush, creamy texture and a pungent, piquant flavor. This bold cheese is for blue lovers with developed notes of spice, mushroom and salt.

Very fresh buffalo's-milk mozzarella (water buffalo, not the woolly-headed bison of the Old West), porcelain white and creamy soft with slightly firm skin. A little more tart than cow's-milk mozzarella.

Rustic, earthy goat's-milk cheese from the little village of Albio, in the rocky, terraced hills of Catalonia, Spain. Complex and perfectly balanced in saltiness, goatiness, and tang.

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

Rustic, earthy, washed-rind cow's-milk cheese made high on the volcanic plateau of the Massif Central in southern France. Weeks of aging on wooden planks and beds of straw give Saint-Nectaire a pronounced grassy aroma and flavor.

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

Mateo Kehler has been making Bayley Hazen Blue from the raw milk of his herd of Ayershire cows since 2003. Based on the recipe for Stilton, Bayley Hazen Blue has a woody natural rind reminiscent of tree bark, and a firm, dry paste with an aggressive blue...

Produced in Holland exclusively for the Cypress Grove Dairy in California, Midnight Moon is the delicious result of the collaboration between Dutch cheesemakers and Cypress Grove founder Mary Keehn.

Produced on our family farm since 2000, California's classic style blue cheese is rindless, all-natural and gluten-free. (from Point Reyes Farmstead Cheese Co.) Not to play favorites, but the cheese that started it all holds a special place in our hearts.

Made in the Bronx for FreshDirect by Neapolitan artisan, Franco Spatola (otherwise known as the "godfather of cheese"), this luscious log is at once refreshingly light, salty, and smooth.

Made in the Bronx for FreshDirect by Neapolitan artisan, Franco Spatola (otherwise known as the "godfather of cheese"), this luscious log is at once refreshingly light and smooth. Moist and flavorful with a silky sheen texture, our creamy mozzarella melts...

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...

Treated with the same mold spores used to make Roquefort, this piquant, sharp, cow's milk cheese is made in Marion, Massachusetts. We love it with apples, pears, nuts, and a glass of a lovely dessert wine.

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. Notes of sweet vanilla and buttered baked potato blend with subtle spices that come...

Fresh whole milk is worked in the traditional way; slicing the curd by hand. (from Ferme de Jouvence) 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.

Less pungent than other extra-aged Goudas, this cheese expresses the sweetness of the rich tones in its taste and toasted orange hue. Perfect for snacking or grating, we suggest you enjoy this cheese alongside apricots drizzled with honey for dessert,...

Cashel Blue is moist and herby, round and rich. Great on its own with dense country bread and ripe pears, or crumbled into salads. A spicy blue from the Tipperary farm of Jane and Louis Grubb.

Shelburne Farms' farmstead cheddar is produced at the former Vanderbilt Estate just outside of Burlington, Vermont, on picturesque Lake Champlain. This cheese is made from the fresh, raw milk of a purebred herd of Brown Swiss cows that roam the meadows...

This semi-firm Spanish cow's milk starts off tangy for sure, but the flavors deepen into an earthy, creamy treat that pairs nicely with sweet, juicy pears or a dessert wine. Mahon immediately brings to mind the complex salty and fruity flavors of kalamata...

Superb crumbled in salad or tossed with cold summer pasta dishes. Aged, pressed, salted sheep's-milk ricotta with a tangy, sharp flavor and the texture of dry Feta.

Made from raw Jersey cow's milk on small farms in the green hills of Vermont. Jersey milk is higher in butterfat than the standard Holstein cow's milk, giving Grafton Village a creamy richness and depth of flavor.

Named for owner Nancy Clark, this cheese is a delightful addition to a cheese plate and goes well in salads or wrapped up in phyllo sheets. This award-winning sheep and cow's milk cheese is made thanks to the combined efforts of Old Chatham's sheep and...

It is our first non-GMO Certified cheese as well as our first cheese made with 100 percent cow's milk.Hand-shaped and aged for eleven days, these delicate cheese disks are packaged in sturdy ceramic crocks and wrapped in a breathable, perforated film.

Tangy and herbal, with definite hints of horseradish. Two layers of flavorful pure white goat cheese separated by a line of ash, then enrobed in a bloomy Brie-like rind. Serve with a baguette or crackers, a little quince paste or chutney, and a crisp...

A springy, mild blend of sheep's and cow's milk flecked throughout with bits of musky fresh black truffles. From the rural hill towns of Tuscany in central Italy. Serve with earthy Chianti or any of the great red wines of northern Italy.