Foods Cheese Shop For Sale In Idaho

Made in the Bronx for FreshDirect by Neapolitan artisan, Franco Spatola (otherwise known as the "godfather of cheese"), these luscious balls of deliciousness are so authentic you'll feel like you're dining at an Italian cliff top restaurant overlooking...

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 four hours, giving it a creamy texture and a mildly...

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...

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

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.

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

This creamy, mild and flavorful low fat goat cheese is made with fresh, farm-raised goat's milk from which Coach Farm removes more than half the fat. Like all Coach Farm products, it's artisanally made in small, carefully tended batches and formed into...

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.

Underneath the bloomy, edible rind, lives a cheese like no other! Creamy, robust goat cheese gets a knockout jolt from black truffle. Once ripened to room temperature, the cheese is semi-soft and spreadable, perfect for a wedge of fresh pear or apple.Cypress...

Named after the river Piave (sourced at Mount Peralba in Val Visdende in the northernmost part of Belluno, Italy), this snackable cheese was born of the cheese-making traditions in the land surrounding the ancient river.

Firm Dutch cow's-milk cheese with the sweet, nutty, caramelized flavor of aged Gouda and the fudgy, crystalline texture of Parmigiano. Moist enough to serve as a table cheese with hearty bread and dark ale.

A game-changing cheese! Aged 6-9 months, this goat gouda from Holland exudes a delightful caramel aroma and buttery taste. To ensure a fuller flavor, the wheels are aged in caves with higher-than-normal ambient temperatures.

An old English cheese made of alternating layers of mild, creamy blue Stilton and succulent, very mild and mellow Double Gloucester. Perfect with hardy English ale or sweet ruby port.

The wheels smell of cellar and vegetal notes, while the dense, fudgy paste suggest rich butter, citrus, grass, and earth. The 70/30 blend of cow and goat milk creates a unique flavor profile.

A secret combination of four peppers, exotic spices and pepper threads result in a complex and visually pleasing experience... With a kick! (from Cypress Grove Chevre)

What Monterey Jack is supposed to be like. Handmade by the Vella family of Sonoma, California, for more than 70 years. Second, it's hard and sharp and chewy and dense, somewhere between Cheddar and Parmigiano.

Produced in Europe exclusively for the Cypress Grove Dairy in California, Lamb Chopper is the delicious result of the collaboration between Dutch cheesemakers and Cypress Grove founder Mary Keehn.

A sweet and buttery blend of sheep's milk, cow's milk, and fresh cream. A little square cheese from the Old Chatham Shepherding Co., the Berkshire Hills farm of Tom and Nancy Clark.

Creamy but crumbly. A large log of richly flavored goat's-milk cheese from the Loire Valley in France. They serve it crumbled into salads, stuffed into roasted peppers, or grilled on a bed of mache.

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.

Coach Farm's goat milk ricotta has the same consistency as traditional Ricotta cheese but has a taste similar to fresh chevre. Fresh, pure white, firm and creamy, our artisian goat's milk Ricotta cheese is a fresh twist on a classic favorite.

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. (from Cheese Merchants of America)

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

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.

Even after packaging, St. Albans unique, wrinkled rinds continue to develop; the paste of the cheese becomes soft and spreadable, while the flavor becomes more robust. It is our first non-GMO Certified cheese as well as our first cheese made with 100...

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...

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