Foods Cheese Shop For Sale In Indiana

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...

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.

Made in the Bronx for FreshDirect by Neapolitan artisan, Franco Spatola (otherwise known as the "godfather of cheese"), these luscious mozzarella balls are at once refreshingly light and smooth with a pleasantly palatable slight tang.

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

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

Enjoy with a glass of white Burgundy, unoaked Chardonnay, or Champagne. This irresistibly creamy goat cheese is imported from Ferme de Jouvence, a small farmstead dairy located near Versailles, France.

Ancient French mountain cheese from the high Savoie Alps. The cheese inside is supple and mellow, with gentle flavors of milk, flowers, and walnuts. Don't fear the gray, dusty, mold-flecked rind.

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.

Serve with very, very ripe pears. Our own domestic version of the rich northern Italian classic blue. Or try it on fresh country bread drizzled with honey. Young, sweet, and very creamy.

With a slightly sweet, milky flavor, it also has subtle hints of brown spices such as nutmeg and cassia bark. A full-bodied and rustic cheese, this is one of few Manchegos that is handmade with unpasteurized milk from a single herd, aged with an un-waxed...

Very rich and mild, with a white rind that blooms naturally as the cheese ripens. A true American gem. Try it with a good American bubbly like Scharffenberger or Schramsberg. A little square cheese from the Old Chatham Shepherding Co., the Berkshire Hills...

Regarded as the finest Swiss cheese on the market, 1655 Cave-Aged Gruyere is produced daily by skilled artisans in Bulle, Switzerland. The farmstead produces only 20 wheels per day; after careful aging, a beautifully burnished wheel is produced, featuring...

The other great Italian grating cheese. It provides the backbone to all kinds of pesto and the salty edge to creamy pasta dishes and salads. Flaky, bone white, salty, and sheepy.

Spain's answer to Italy's gorgonzola, La Peral has a lush, creamy texture and a pungent, piquant flavor. Delicious with a fortified wine. This bold cheese is for blue lovers with developed notes of spice, mushroom and salt.

Based on the holey Swiss Emmental, but sweeter, softer, and more buttery-textured. Use like any "Swiss," melted in fondue or grilled cheese sandwiches, sliced with country ham and mustard, or served with a glass of flowery country white wine.

Athenos Traditional Feta Cheese is a unique complement to all of your favorite meals.

The crock serves as an ideal vessel for baking; warm St. Albans in the oven for a decadent, silky fondue and serve with sliced baguette or roasted fingerling potatoes. A uniquely American take on the French St. Marcellin, St. Albans takes its name from...

Firm Dutch cow's-milk cheese with the sweet, nutty, caramelized flavor of aged Gouda and the fudgy, crystalline texture of Parmigiano. Firm enough to grate over pasta or toasted bread.

Ours is aged for at least two months in cool, humid caves high in the Alps of Franche-Comte. Unpasteurized version of the Jura Mountain cow's-milk cheese. Serve with earthy Cote du Rhone or fruity Beaujolais.

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

Cellars at Jasper Hill's master cheesemaker, Mateo Kehler, provides his expertise and his cheese cave for 60 quarterly wheels of this special-selected cave-matured 12-month-old clothbound cheddar.

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.

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.

Superb crumbled in salad or tossed with cold summer pasta dishes. Aged, pressed, salted sheep's-milk ricotta with a tangy, sharp flavor and the texture of dry Feta.

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. A classic for parties, this cheese makes delicious canapes and is mild enough to eat at brunch with coffeecake,...

Tangy and herbal, with definite hints of horseradish. Serve with a baguette or crackers, a little quince paste or chutney, and a crisp white wine.Outrageous creaminess and tang make this American Chevre a true delight and a personal favorite.

Prima Donna Gouda has a gorgeous caramely, nutty, meaty flavor and crystallized texture that can usually only be found in older Goudas. We love it paired with an amber ale, but why not try it with Gewuerztraminer or Riesling?