Foods Cheese Shop For Sale In Illinois

Cashel Blue is moist and herby, round and rich. Great on its own with dense country bread and ripe pears, or crumbled into salads. It melts beautifully while retaining its deep flavor.A match made in the south of Ireland! Try Murphy's Irish Stout, with...

It's perfect in sandwiches or layered generously on top of baked ziti. Moist and flavorful with a silky sheen texture, our creamy mozzarella melts on your tongue into a fresh, clean finish.

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

Kids love this mellow, smooth cheese as a simple snack with apple slices or in grilled cheese sandwiches. Lamb Chopper is made from 100% pasteurized sheep's milk and has a buttery, yeasty-sweet taste.

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.

Firm and flaky, yet somehow light and mousselike, with a melt-in-your-mouth texture. 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.

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

The rind is yellowish-white with a soft, chalky-like dust and a remarkable aroma. The aroma can be quite pungent but it is an interesting contrast with the buttery-sweet texture and subtle taste.

Serve this English delight with crisp country bread and a cold mug of ale or dry cider. Mild and mellow, crumbly yet buttery. Savory, succulent English Double Gloucester laced with fresh chives.

This in no way damages the quality or flavor of the cheese. Kehler's climate-controlled caves and years of knowledge transform Cabot's cows' milk wheels into a things of beauty, full of sharp caramel notes.Due to the aging process in cloth binding, there...

Pair with a cold glass of wheat beer, cider, or Gruener Veltliner. Notes of sweet vanilla and buttered baked potato blend with subtle spices that come from the herbs in the pasture to give this mountain cheese a truly unique taste.

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

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

(from Cypress Grove Chevre) Fragrant and rare dill pollen adds a depth of flavor that sends your palate to a heightened state of awareness.

Mild, sweet, and perfectly ripe. Our flagship double-cream Brie, sweet and ripe, in a manageable 2.2-pound round. It's what your guests expect (and want) you to serve. Not too fat, not too lean, just right.

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 flavor. The Finnish equivalent of the Swiss Emmental, this sharp, holey cheese tastes of toasted...

Definitely a cheese to savor on its own, but if you must embellish, try it broken into chunks and spread with just a touch of white fig spread. A goat's milk tribute to gouda, this delightful cheese is crumbly, sweet, nutty and grassy.

The ash that runs through the cheese's center traditionally separated the morning milking's cheese from the evening milking's. Raw-milk Morbier ripens softer and funkier than the pasteurized version.

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

(from Vermont Creamery) 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...

Serve after the meal, with crusty bread, to accompany the last glass of hearty red wine. Weeks of aging on wooden planks and beds of straw give Saint-Nectaire a pronounced grassy aroma and flavor.

Aged Gouda is at its very best as a simple snack with a cold glass of Dutch pilsner beer. Creamy in your mouth despite its age. Nutty, sweet Dutch cow's-milk classic, carefully aged for 18 months in cool cellars, where it develops an intense burnt-caramel...

The cheese of kings. The true Parmigiano. We hand-selected two small cheese-makers in the Apennine hills of Emilia-Romagna to export their premium product exclusively to FreshDirect.

(from Cheese Merchants of America) These three cheeses are sourced from the finest cheese makers across the globe and aged to perfection to provide superb flavors. Imported parmesan, pecorino romano and asiago cheeses are grated together for one amazing...

An economical alternative to Parmigiano, grated over pasta, pizza, or a casserole. An American version of the classic northern Italian grating cheese, its name is adapted from the Italian "Parmigiano." Harder and a touch saltier than its Italian ancestor,...

The sweetness deepens and the cheese becomes drier and breaks into shards with age. Young Boerenkaas is mild, with a nutty, meaty flavor. A great snack cheese. It has a firm but elastic texture and a pronounced caramelized sweetness when it is young.

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.