Foods Cheese Shop For Sale In Georgia

This aged cheese has subtle nutty and floral qualities that make Roncal a wonderful cheese for hors d'ouevres. Roncal is a firm sheep's milk cheese made in the Valle de Roncal, in the northeastern corner of Spain.

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.

French Feta tends to be creamier and less salty than Greek or Bulgarian Fetas, though it has the same delicious tangy, sheepy flavor. Originally the staple food of Balkan shepherds, now made in France from the same rich mountain sheep's milk used for...

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.

Kasseri is mellow and salty (in a good way), with a pliable, stringy texture like provolone or aged mozzarella. A classic shepherd's cheese from the mountain pastures of the Balkans, especially Greece and western Turkey.

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...

Swiss raclette is best known for the dish by the same name, in which this cow's milk cheese is melted and scraped over boiled new potatoes, gherkins, and pickled pearl onions. This particular raclette is aged and washed for three months creating a bold,...

This farmstead (meaning Chatham uses its own flock and produces the cheese on their farm) cheese is the only 100% sheep's milk Roquefort-style blue made in the United States. Its subtly tangy overtones and slight, pleasant crystallization make this creamy...

Camembert plus Gorgonzola equals Cambozola. This creamy and mild, seductively rich triple-cream Brie with pockets of sharp blue mold hails from Germany. Serve as you would any creamy blue: with a crusty baguette, sweet wine and pears, or even chutney...

Handcrafted in New York State, this cheese lives up to its triple-X rating with extra-extra-extra sharp flavor. Yancey's Fancy ages this lush white raw-milk cheddar over 18 months to ensure plenty of tangy flavor.

It's also used as a key ingredient in the world's best alfredo sauces. Our parmesan cheese is aged a minimum of 10 months to ensure its sweet and nutty flavor. (from Cheese Merchants of America)

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

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.

The Finnish equivalent of the Swiss Emmental, this sharp, holey cheese tastes of toasted hazelnuts. Aged for over three months and made with part-skim milk, this is healthful option that doesn't sacrifice flavor.

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.

Rich and smelly, though never overpowering. Powerfully flavored, succulent monastery cheese from the lush river-crossed pastures of southern Belgium. Serve with crusty bread and the monks' own Chimay beer.

Created from cow's milk gathered in two milkings, this cheese has an intense, full-bodied flavor that intensifies with age to make it an excellent grating cheese. Named after the river Piave (sourced at Mount Peralba in Val Visdende in the northernmost...

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...

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...

As it matures, Cantal grows decidedly Cheddar-like, with a moist, fudgy texture and a tangy, fruity flavor. Fruity, Cheddary cow's-milk cheese from the Auvergne, in southern France.

Boerenkaas is, by definition, a true raw-milk "farmhouse" cheese. 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.

The Vermont Creamery story begins with this mild goats' milk cheese. (from Vermont Creamery) Working as a dairy lab technician in Vermont a few years later, she produced a chevre for a banquet organized by Bob Reese, then marketing director of the State...

Melt it on a crusty baguette for an indulgent snack, or serve as an appetizer with a glass of red Bordeaux. This exquisite cheese is made in the middle of the Brie region of France, about 50 kilometers east of Paris.

This taleggio has a sticky rose-colored rind with light gray-green mold and a gently pungent interior. A DOP ("Protected Designation of Origin") soft, milky slab of Italian cow's-milk cheese from the far north of Lombardy.

Our perfect double-cream Brie, studded throughout with crushed black peppercorns. The creamy, milky richness of the Brie perfectly soothes the hot spice of the pepper. Serve on crackers or a baguette with a full-bodied, earthy red wine.

Its subtle nutty sweetness is sure to please every palate and we think it pairs beautifully with a glass of Pinot Blanc. If Gruyere and Manchego had a love child, Vermont-made St. Ann's Reserve would be their baby.

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. Its high-altitude location just might be the secret to its spectacular depth of flavor, which is not too bold...