Foods Cheese Shop For Sale In Fort Worth

When the curd reaches the right texture it's then crumbled by hand prior to packaging. Crumbled goat cheese is a 100% all-natural goat cheese made with Vermont Creamery's award-winning Chevre recipe.

You'll find this cheese is terrific for grating or snacking and big enough to stand up to a cocktail or a spicy Cotes du Rhone. Boerenkaas is, by definition, a true raw-milk "farmhouse" cheese.

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

The Finnish equivalent of the Swiss Emmental, this sharp, holey cheese tastes of toasted hazelnuts. Try it on rye with ham and a swath of grainy mustard. Aged for over three months and made with part-skim milk, this is healthful option that doesn't sacrifice...

Straw-hued Finlandia is aged for over three months, resulting in its characteristic fruitiness and bite. The Finnish equivalent of the Swiss Emmental, this sharp, holey cheese tastes of toasted hazelnuts.

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.

England's famed blue and one of the world's legendary cheeses. The perfect companion to crusty country bread and a glass of port — one of the greatest wine and cheese matchups ever discovered.

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.

A bloomy rind blends into a creamy-smooth texture with a lightly pungent, sweet and buttery taste. This exquisite cheese is made in the middle of the Brie region of France, about 50 kilometers east of Paris.

Rustic, earthy, washed-rind cow's-milk cheese made high on the volcanic plateau of the Massif Central in southern France. Serve after the meal, with crusty bread, to accompany the last glass of hearty red 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. Pair with a cold glass of wheat beer, cider, or Gruener Veltliner.

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 texture of fine Vermont Cheddar.

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

Made with Coach Farm's legendary attention to detail and absolutely no preservatives, stabilizers, artificial ingredients or additives of any kind, this goat cheese stick is aged until it's super-flavorful and hard enough to grate.

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.

This award-winning sheep and cow's milk cheese is made thanks to the combined efforts of Old Chatham's sheep and their neighbor's BGH-free cows. Named for owner Nancy Clark, this cheese is a delightful addition to a cheese plate and goes well in salads...

Our flagship Camembert is succulent and golden, perfectly ripe, rich and creamy. Serve with champagne, earthy Bordeaux, or, to be truly Norman, a glass of hard cider or a bracing shot of apple brandy.

The characteristic intensity of blue cheese aged in bold red wine and cranberries make this elegant specialty a unique must-have for your next cheese plate. Enjoy with grapes, figs, and an earthy red wine.

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.

Sweet, mellow Havarti, minus a lot of the fat. 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.

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. Vermont Creamery Chevre has earned an honored place among chefs and consumers alike.

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

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.

Gorgonzola is undoubtedly one of the finest and most famous cheeses in the world. A creamy, succulent, sharp, and biting blue cheese. We do the crumbling for you. Try sprinkling into salads and creamy dressings, or use it to make terrific spicy cheeseburgers.

Smooth, mild, and supple cow's-milk cheese with a bright tangerine-orange rind. Serve with Burgundy and a baguette. A descendant of one of France's original Trappist monastery cheeses.

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.