Foods Cheese Shop For Sale In Hawaii

Made with the milk of free-range sheep from the rocky pastures of Bulgaria. Crumble on top of salads or bake into spinach pie. Prized by Feta connoisseurs for its rustic, funky flavor and creamy texture.

With pale yellow coloring and a round, full flavor that finishes with bright, fruity acidity. Perfect for parties, this crowd-pleasing cheese is dynamite paired with milder charcuterie (think mortadella or Genoa salami), grilled artichokes and roasted...

The coating of bright red wax is reserved for the youngest Goudas. Perfect for children and lovers of mild, milky cheeses. A sweet, nutty cheese, with a delicate springy texture, scattered throughout with tiny holes.

Coach Farm's goat milk ricotta has the same consistency as traditional Ricotta cheese but has a taste similar to fresh chevre. Enjoy as a pasta filling or with fresh vegetables. Fresh, pure white, firm and creamy, our artisian goat's milk Ricotta cheese...

Same size, same shape, same texture, same region, made in exactly the same way but for one critical difference: a generous helping of cow's and goat's milk. These milks add a mellow richness and complexity to Manchego's sheepy, salty edge.

Originally the staple food of Balkan shepherds, now made in France from the same rich mountain sheep's milk used for Roquefort. Perfect in the classic Greek salad with cucumbers, tomatoes, black olives, and extra-virgin olive oil.

Young, sweet, and very creamy. Serve with very, very ripe pears. Its milkiness softens the blue-cheese sharpness. Our own domestic version of the rich northern Italian classic blue.

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 flavor. Earthy and lively, this is a true American original.

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

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.

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

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 eater.

Known affectionately throughout the world as "Swiss." This is the real thing, cut from massive 200-pound wheels the size of truck tires. Emmental is the mildest of the great cheeses used in classic Swiss fondue (with Gruyere and Appenzeller or Raclette).

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.

Perfectly pungent with an earthy, woody flavor, its fabulously rich aroma boasts grassy notes of truffles, flowers, and herbs. Although it melts well, we also love it on a cheeseboard paired with a crisp Chardonnay.

Moist and flavorful with a silky sheen texture, our creamy mozzarella melts on your tongue into a fresh, clean finish. We love them paired with fresh tomatoes, basil, and a simple balsamic vinaigrette as an easy dinner side.

The young, low-fat cow's milk Gouda has a nutty, mellow flavor, a delicate finish, and a springy, pliable texture. Great with sweet dark ale or even a glass of cream sherry, with dried fruit, roasted hazelnuts, and rustic bread.

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

A true American original, invented, according to Gold Rush lore, by David Jacks in the 49er boomtown of Monterey, California. Monterey Jack melts beautifully on cheeseburgers, over nachos, and in quesadillas.

Made of sheep's milk, with the occasional dose of goat's milk. 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...

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

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

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. Our perfect double-cream Brie, studded throughout with crushed black peppercorns.

A rustic cylinder of raw cow's-milk blue, made on the plateau of the Massif Central in southern France. Mild but never bland. Great in salads, or served simply with walnuts and sweet wine.

Mahon immediately brings to mind the complex salty and fruity flavors of kalamata olives. 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...

Creamy but crumbly. A favorite of chefs for its strong — but not overpowering — goat-cheese flavor. A large log of richly flavored goat's-milk cheese from the Loire Valley in France.

Tangy and herbal, with definite hints of horseradish. A true American original and constant award winner, made by Mary Keehn of Cypress Grove Chevre; in northern California. Its flavor intensifies with age, when the cheese begins to soften, even ooze...