Foods Cheese Shop For Sale In Los Angeles

Serve Idiazabal with quince paste and rich red Rioja wine or a sweet Oloroso sherry. This sharp, tangy sheep's-milk cheese is aged and slightly smoked high in the Basque country of the Spanish Pyrenees.

Its flavor intensifies with age, when the cheese begins to soften, even ooze a little around the edge. Tangy and herbal, with definite hints of horseradish. Firm and flaky, yet somehow light and mousselike, with a melt-in-your-mouth texture.

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.

Perfect for children and lovers of mild, milky cheeses. A perfect round of young, mild cow's-milk cheese coated in the traditional bright red wax. A sweet, nutty flavor and a firm but springy texture.

Serve with crusty bread and the monks' own Chimay beer. Powerfully flavored, succulent monastery cheese from the lush river-crossed pastures of southern Belgium. Made by the Trappist monks of Scourmont Abbey since 1876.

We like to pair it with fruit-forward red wines, like Syrah or Cabernet Sauvignon. Its high-altitude location just might be the secret to its spectacular depth of flavor, which is not too bold and leaves a pleasantly nutty aftertaste that lingers on the...

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. (from Vermont Creamery)

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.

The soul of a classic Greek salad, with ripe tomatoes, Kalamata olives, cucumbers, and olive oil. The simple cheese of Greek shepherds, unchanged since Alexander the Great. Solid, crumbly, salty, and milky, with a fresh sharp flavor.

Now filled with wild pear marmalade. (from Coach Farm) Faithful to the traditional methods of the French farmstead cheesemaker, Coach Farm turns out authentic, artisanal goat cheeses that were once found only in the remote villages of France.

The result is the high quality of its cheese selection that meets consumers' demand for a 100% Made in Italy product. Caseificio Mo Mozzare prides itself in making artisanal buffalo mozzarella, and other fresh cheeses, by using only buffalo milk from...

Alternatively, mix all of these ingredients up in a wrap and enjoy for a quick snack. A mouth-watering combination. This is one of our most popular fruit cheeses and with very good reason! It looks great and of course it tastes even better.Your favorite...

The farmstead produces only 20 wheels per day; after careful aging, a beautifully burnished wheel is produced, featuring hints of nutty sweetness, roasted meat, dried stone fruit on a foundation of butter and cream.

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...

Aged for over two years, you'll find it sharp, but not peppery, and full of milky goodness, with a delightful lingering fruity finish. This cheese is made from the fresh, raw milk of a purebred herd of Brown Swiss cows that roam the meadows around the...

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

The herb chevre is also hand rolled in a blend of herbs de Provence which include basil, oregano, rosemary & thyme. (from Vermont Creamery) Vermont Chevre has earned an honored place among chefs and consumers alike.

Also a great cooking cheese. It melts beautifully while retaining its deep flavor.A match made in the south of Ireland! Try Murphy's Irish Stout, with a smooth and creamy flavor profile that complements the sweet blue paste of this cheese.

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. Now popular throughout the Mediterranean, serve with olives, stuffed grape leaves and warm crusty bread.

Try this one as a dessert cheese alongside sliced apples or a bunch of green grapes.Pair with a full-bodied Malbec, a hoppy ale or an IPA for an elegant pairing that raises Ewephoria's flavor to new heights!

Melt with a little milk and spoon over boiled potatoes. Fruity, Cheddary cow's-milk cheese from the Auvergne, in southern France. In its flaky white youth it resembles a young English farmhouse-style cheese like Lancashire or Wensleydale.

This award-winning sheep and cow's milk cheese is made thanks to the combined efforts of Old Chatham's sheep and their neighbor's BGH-free cows. Named for owner Nancy Clark, this cheese is a delightful addition to a cheese plate and goes well in salads...

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

Pair with your favorite white wine. Woody, earthy notes will entice your taste buds as the cheese melts on your tongue and reveals grassy aromas hinting at alpine herbs. Indulge in this soft artisanal Italian cheese boasting sharp black truffle flavors...

(from Cheese Merchants of America) 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.

Like all Manchegos, this is a classic companion for quince paste and bold, rich red wines. This cheese has matured from its milky, mild youth into a hard, sheepy, slightly salty masterpiece, with the characteristic burnt-caramel sweetness of sheep's milk.

Mild, sweet Asiago cheese develops a slightly flaky texture and richer, fruity flavor after an aging period of six months. This Italian cow's milk cheese becomes just firm enough to finely grate over pasta, but we think it's also wonderful 'grated' into...