Foods Cheese Shop For Sale In Massachusetts

Bonne Bouche is sweet and gentle in flavor with a very creamy texture. (from Vermont Creamery) Bonne Bouche, French for "good mouth," is an ash-ripened artisanal goat cheese made by hand in the traditional French style.

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

The firm, clay-like texture gives way to a smooth, tangy flavor that's delicious grated over salads or light pasta dishes. You an also enjoy this as a table cheese, cut into chunks and served with fresh figs or drizzled with fine, aged balsamic vinegar.

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.

Serve on rye with ham and a swath of grainy mustard. 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.

When the curd reaches the right texture it's then crumbled by hand prior to packaging. Vermont crumbled goat cheese has a dense and crumbly texture and fresh milk taste without "the dry mouth feel" of other crumbled cheese.

As it matures, Cantal grows decidedly Cheddar-like, with a moist, fudgy texture and a tangy, fruity flavor. In its flaky white youth it resembles a young English farmhouse-style cheese like Lancashire or Wensleydale.

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

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

Named for owner Nancy Clark, this cheese is a delightful addition to a cheese plate and goes well in salads or wrapped up in phyllo sheets. This award-winning sheep and cow's milk cheese is made thanks to the combined efforts of Old Chatham's sheep and...

Its subtly tangy overtones and slight, pleasant crystallization make this creamy treat a winner with Port or Sauternes and fresh fruit. It's a star on a cheese plate, and delicious crumbled over a bed of fresh greens to take salad to the next level.

In addition, we also source the finest quality cow's milk Romano cheese from Wisconsin. (from Cheese Merchants of America) This sheep's milk cheese is chosen from the finest pecorino cheese plants in Italy.

All natural, pasteurized, semi-hard table cheese with a waxed rind. (from Point Reyes Farmstead Cheese Co.) In Italian, Toma means "wheel of cheese made by the farmer himself." What better way to describe this, our most versatile, any time, any table...

However, just prior to pressing and shaping of the cheese, shavings of Italian Black Truffles are generously sprinkled throughout the curd.Considered "black gold" in Italy, black truffles are a rare delicacy with a strong earthy aroma and umami flavor...

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

Just a little funky — as a Camembert must be — but never too strong.This pasteurized cheese is a good introduction to the robust world ofNormandy Camemberts. Serve with champagne, earthy Bordeaux, or, to be truly Norman, a glass of hard cider or a bracing...

Rich and smelly, though never overpowering. Made by the Trappist monks of Scourmont Abbey since 1876. Powerfully flavored, succulent monastery cheese from the lush river-crossed pastures of southern Belgium.

Virtually indistinguishable from the real stuff, with the same rich, pliable texture and delicate milky flavor. Perfect with freshly baked bread and a glass of fruity Beaujolais. Sweet, mellow Havarti, minus a lot of the fat.

Cotija can be used in the place of parmesan or other robust savory aged cheeses. Cotija is used as an accent cheese due to its abundant flavor. Cacique Cotija is our most flavorful artisan 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 may be some discoloration to the outside edges of your cheese.

The caramel flavor is balanced with a finish that's both meaty and nutty. Less pungent than other extra-aged Goudas, this cheese expresses the sweetness of the rich tones in its taste and toasted orange hue.

This cheese is made from the same black-faced Manech sheep that produce the legendary blue cheese Roquefort. Similar to, but milder than, its high-mountain cousins Etorki and Pyrenees Fermier.

First, it's from Monterey (or close enough, anyway). 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...

Wonderfully complex, Cave Aged Chandoka is ever-changing throughout its life cycle. The wheels smell of cellar and vegetal notes, while the dense, fudgy paste suggest rich butter, citrus, grass, and earth.

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.

Dice into salads or quiche. Straight up, basic, everyday Swiss. It slices beautifully into sandwiches of all kinds. It melts perfectly into fondue or grilled cheese, over burgers, or on top of French onion soup.

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...