Foods Cheese Shop For Sale In Nashville Davidson

Its milkiness softens the blue-cheese sharpness. Our own domestic version of the rich northern Italian classic blue. Serve with very, very ripe pears. Or try it on fresh country bread drizzled with honey.

Indulge in this soft artisanal Italian cheese boasting sharp black truffle flavors and subtle aromatic spice. 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...

It's from Denmark, made in the style of Roquefort, but with cow's milk instead of sheep's milk. Ideal crumbled into salads or spread on a baguette. Firm but creamy, with a milky, sweet flavor and delicate but persistent blue-cheese sharpness.

Fudgy and Gorgonzola-like in texture. A rustic cylinder of raw cow's-milk blue, made on the plateau of the Massif Central in southern France. (An excellent value.) More supple and dense in texture than most blues.

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. Also a great cooking cheese. It melts beautifully while retaining its deep flavor.A match made in the south...

What Monterey Jack is supposed to be like. First, it's from Monterey (or close enough, anyway). 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...

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

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

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

Parmesan is used for a wide range of cooking applications, especially as a salad, pizza and pasta topper. It's also used as a key ingredient in the world's best alfredo sauces. Our parmesan cheese is aged a minimum of 10 months to ensure its sweet and...

Savory, succulent English Double Gloucester laced with fresh chives. Serve this English delight with crisp country bread and a cold mug of ale or dry cider. Mild and mellow, crumbly yet buttery.

The sweetness deepens and the cheese becomes drier and breaks into shards with age. Young Boerenkaas is mild, with a nutty, meaty flavor. It has a firm but elastic texture and a pronounced caramelized sweetness when it is young.

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.

Known as "The Prince of Gruyeres," this raw cow's milk cheese is produced in the mountainous pastures of the Savoie region of the French Alps. We like to pair it with fruit-forward red wines, like Syrah or Cabernet Sauvignon.

Rubbed down with paprika and olive oil, this Spanish goat's milk cheese has a vibrant appearance to match its bright, zesty flavor. Made in the Extremadura region and full of intense grassy notes, this firm-textured cheese is an ideal alternative for...

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

A bloomy rind blends into a creamy-smooth texture with a lightly pungent, sweet and buttery taste. Melt it on a crusty baguette for an indulgent snack, or serve as an appetizer with a glass of red Bordeaux.

There's a subtle backdrop of cherry and hawthorn-wood smoke. It has a dry but not at all crumbly texture. This sharp, tangy sheep's-milk cheese is aged and slightly smoked high in the Basque country of the Spanish Pyrenees.

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

The characteristic intensity of blue cheese aged in bold red wine and cranberries make this elegant specialty a unique must-have for your next cheese plate. Enjoy with grapes, figs, and an earthy red wine.

Made on small farms using raw milk from the farm's herd of cows, Uniekaas Raw Milk Farmer Gouda with Truffles starts as a traditional "Boerenkaas" or Farmer Cheese. (from Uniekaas)

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

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.

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

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

Like its much younger sibling, Boerenkaas, Extra Aged Boerenkaas has a nutty, meaty flavor. Boerenkaas is, by definition, a true raw-milk "farmhouse" cheese. You'll find this cheese is terrific for grating or snacking and big enough to stand up to a cocktail...

Firm and flaky, yet somehow light and mousselike, with a melt-in-your-mouth texture. 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...