Foods Cheese Shop For Sale In Minnesota

The addictive flavor is bold with hints of sweet milk and a peppery finish. (from Point Reyes Farmstead Cheese Co.) Produced on our family farm since 2000, California's classic style blue cheese is rindless, all-natural and gluten-free.

You'll find this cheese is terrific for grating or snacking and big enough to stand up to a cocktail or a spicy Cotes du Rhone. This extra-aged Boerenkaas matures for over three years, making it a treat that's considered one of Holland's greatest cheeses.

A descendant of one of France's original Trappist monastery cheeses. Serve with Burgundy and a baguette. Smooth, mild, and supple cow's-milk cheese with a bright tangerine-orange rind.

People of any age like it straight up as a snack. Kids love it in grilled cheese sandwiches or melted on burgers. Adults enjoy it with a crisp, fragrant white wine and thinly sliced prosciutto or dried beef.

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...

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

First, it's from Monterey (or close enough, anyway). Second, it's hard and sharp and chewy and dense, somewhere between Cheddar and Parmigiano. What Monterey Jack is supposed to be like.

Its flavor is smooth and mushroomy with notes of garlic, and it beats the pants off the mediocre French camemberts now available for import to the U.S. Serve at room temperature with a Chardonnay from the southern hemisphere for a delightful match.

Asiago Fresco is mild enough for kids, yet complex and elegant enough to satisfy the grownup cheese lover. Great for snacking. It melts smoothly and quickly and stays melted, so it's ideal for pizza or grilled cheese sandwiches.

The perfect snack cheese served with crisp apples. Makes a great Welsh rarebit: melt with beer and mustard, pour over toast, and grill. A standby in farmhouse kitchens in the green hills of New England.

Rich and smelly, though never overpowering. Serve with crusty bread and the monks' own Chimay beer. Made by the Trappist monks of Scourmont Abbey since 1876. Powerfully flavored, succulent monastery cheese from the lush river-crossed pastures of southern...

Strong and piquant, with a creamy, fudgy texture, earthy aroma, and sharp blue-cheese bite. The perfect companion to crusty country bread and a glass of port — one of the greatest wine and cheese matchups ever discovered.

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.

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

It's also used as a key ingredient in the world's best alfredo sauces. (from Cheese Merchants of America) Parmesan is used for a wide range of cooking applications, especially as a salad, pizza and pasta topper.

Known affectionately throughout the world as "Swiss." This is the real thing, cut from massive 200-pound wheels the size of truck tires. Emmental is the mildest of the great cheeses used in classic Swiss fondue (with Gruyere and Appenzeller or Raclette).

(from Coach Farm) Enjoy Coach Farm's classic fresh goat cheese where ever you are with our new extended life packaging. Now filled with wild pear marmalade. Their farm is located in a small Hudson Valley village, just two hours outside of New York City.

(from Totem Foods) Burrata's uniqueness lies in the buttery texture of the cheese's center, which is made from fresh cream and unspun mozzarella. When you bite or cut into Burrata, the cream oozes out irresistibly.

The milk comes from a family farm and is made into small batch-cheeses which age for over a year, giving them a distinctivly sweet character that's almost candy-like. Try this one as a dessert cheese alongside sliced apples or a bunch of green grapes.Pair...

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.

The combination of the sweet herbs with the smooth and grassy chevre taste makes this cheese unique and refreshing. These little goats' milk rounds from the Cypress Grove farms in California are flavored with fennel pollen and lavender.

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

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.

A true American original, invented, according to Gold Rush lore, by David Jacks in the 49er boomtown of Monterey, California. Monterey Jack melts beautifully on cheeseburgers, over nachos, and in quesadillas.

Made in the Extremadura region and full of intense grassy notes, this firm-textured cheese is an ideal alternative for those wanting something besides fresh chevres. Rubbed down with paprika and olive oil, this Spanish goat's milk cheese has a vibrant...

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.

Created from cow's milk gathered in two milkings, this cheese has an intense, full-bodied flavor that intensifies with age to make it an excellent grating cheese. Named after the river Piave (sourced at Mount Peralba in Val Visdende in the northernmost...