Foods Cheese Shop For Sale In Michigan

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...

The addictive flavor is bold with hints of sweet milk and a peppery finish. Not to play favorites, but the cheese that started it all holds a special place in our hearts. Produced on our family farm since 2000, California's classic style blue cheese is...

Serve sliced with a sprinkle of sea salt, or layered with fresh tomatoes and basil and drizzled with olive oil. Very fresh buffalo's-milk mozzarella (water buffalo, not the woolly-headed bison of the Old West), porcelain white and creamy soft with slightly...

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

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

Try it on rye with ham and a swath of grainy mustard. The Finnish equivalent of the Swiss Emmental, this sharp, holey cheese tastes of toasted hazelnuts. Aged for over three months and made with part-skim milk, this is healthful option that doesn't sacrifice...

Once ripened to room temperature, the cheese is semi-soft and spreadable, perfect for a wedge of fresh pear or apple.Cypress Grove's Truffle Tremor was awarded a Gold sofi at the Underneath the bloomy, edible rind, lives a cheese like no other! Creamy,...

It's what your guests expect (and want) you to serve. Try it with berries or sweet chutneys, or, our favorite, on a ham sandwich. Mild, sweet, and perfectly ripe. A natural companion to crusty baguettes and crisp champagne.

Serve with Burgundy and a baguette. 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.

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

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

Crumble on top of salads or bake into spinach pie. Prized by Feta connoisseurs for its rustic, funky flavor and creamy texture. Made with the milk of free-range sheep from the rocky pastures of Bulgaria.

It is our first non-GMO Certified cheese as well as our first cheese made with 100 percent cow's milk.Hand-shaped and aged for eleven days, these delicate cheese disks are packaged in sturdy ceramic crocks and wrapped in a breathable, perforated film.

(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...

Chevre Camembert is tangy to the tongue with mild goatiness but boasting a smooth buttery finish, the cheese is soft but not runny and surrounded by a delicate bloomy rind. Notes of garlic, hay, and mushroom will delight your taste buds as the cheese...

This grass-fed, raw milk produces flavors in the cheese that can't be replicated by "ordinary" milk. Named after the land formation on which our farm sits, Pleasant Ridge Reserve is made in the tradition of Alpine cheeses like Gruyere and Beaufort.

Pair with juicy Gamay wines, such as Chateau de la Chaize Brouilly. Creamy and intensely flavored, Valdeon has the same richness of the best blues — though milder than Cabrales and less salty than Stilton.

This cheese is complex both in its manufacture and in its taste. The Camembert Fermier is made from cow's milk in our farm located in the small village of La Boissiere Ecole, at the edge of the forest of Rambouillet.

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

Aged for over two years, you'll find it sharp, but not peppery, and full of milky goodness, with a delightful lingering fruity finish. Shelburne Farms' farmstead cheddar is produced at the former Vanderbilt Estate just outside of Burlington, Vermont,...

It's what your guests expect (and want) you to serve. The perfect size for parties or baking in a pastry crust. Mild, sweet, and perfectly ripe. A natural companion to crusty baguettes and crisp champagne.

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

Suprisingly mild for its age, with a deep nutty flavor and fruity aroma. The noble ancestor of our own domestic Asiago. This Italian twelve-month-aged Asiago is hard and a little chewy, somewhere between Parmesan and aged Cheddar.

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

(from Point Reyes Farmstead Cheese Co.) Inspired by the sheer natural beauty of our coastal climate and locale, Bay Blue is a rustic-style blue cheese reminiscent of Stilton. It is known for its mellow flavor and sweet, salted caramel finish.

Aged for two years, his organic Parmigiano-Reggiano has a softer texture and lighter flavors than its conventional counterpart. Though young, it still delivers that unmistakable blend of salty, nutty and caramel-like sweetness you come to expect in a...

This semi-firm Spanish cow's milk starts off tangy for sure, but the flavors deepen into an earthy, creamy treat that pairs nicely with sweet, juicy pears or a dessert wine. Mahon immediately brings to mind the complex salty and fruity flavors of kalamata...