Foods Cheese Shop For Sale In Nevada

A semi-firm sheep's milk cheese from Tuscany, aged approximately 30 days. With pale yellow coloring and a round, full flavor that finishes with bright, fruity acidity. It also makes an excellent addition to green salads.

A classic shepherd's cheese from the mountain pastures of the Balkans, especially Greece and western Turkey. Made of sheep's milk, with the occasional dose of goat's milk. Serve bathed in olive oil, with crusty bread and a glass of simple country red...

Vermont Creamery Chevre has earned an honored place among chefs and consumers alike. Distinguished by a simple, mild, fresh goats' milk flavor, the cheese is highly versatile – an excellent ingredient in many dishes as well as on its own.

If Gruyere and Manchego had a love child, Vermont-made St. Ann's Reserve would be their baby. This cave-aged, 100% sheep's milk, Alpine-inspired cheese is a FreshDirect exclusive and a staff favorite for a reason.

Even after packaging, St. Albans unique, wrinkled rinds continue to develop; the paste of the cheese becomes soft and spreadable, while the flavor becomes more robust. A uniquely American take on the French St. Marcellin, St. Albans takes its name from...

A modern Dutch creation that is quickly (and deservingly) becoming a world favorite. Use like any "Swiss," melted in fondue or grilled cheese sandwiches, sliced with country ham and mustard, or served with a glass of flowery country white wine.

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. Like the Alpage versions of these cheeses, we only make Pleasant Ridge Reserve from May through October...

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

The blend of modern technology and traditional know how results in a delicate, delicious, and rich harmony of flavors that separate Buffalo mozzarella from other cheeses like cow's milk, Fior di Latte.

Yancey's Fancy ages this lush white raw-milk cheddar over 18 months to ensure plenty of tangy flavor. Pair up with a bold red wine, a pint of porter or an oatmeal stout. Handcrafted in New York State, this cheese lives up to its triple-X rating with extra-extra-extra...

The flavor is nutty and salty with hints of burnt caramel that fade into a long, complex finish. Many wines complement this cheese, but we like it best with a glass of chilled Colheita port.

Very firm yet buttery in texture, with a mouth-tingling sharpness. No Italian deli is worthy of its name without a giant provolone or two hanging from its rafters. Delicious with country bread, rustic salami, and a glass of Chianti.

A DOP ("Protected Designation of Origin") soft, milky slab of Italian cow's-milk cheese from the far north of Lombardy. Thicker than most Taleggios, the Vero Ciresa ages slowly — creating a creamier texture and flavor.

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

This six-month-aged cheddar has just enough creamyto carry off a grilled cheese sandwich on its own, but we think it's great with slices of roast beef and horseradish dressing. Also delicious with slices of apple for an after-school snack.

Locatelli is one of the last true "Romano" pecorinos, made of pure sheep's milk in the Roman hills of Lazio (the vast majority of Romanos on the market today use Sardinian milk). Locatelli Romano is perfect grated over pasta, shredded into salads, or...

From the rural hill towns of Tuscany in central Italy. Serve with earthy Chianti or any of the great red wines of northern Italy. A springy, mild blend of sheep's and cow's milk flecked throughout with bits of musky fresh black truffles.

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. Fresh whole milk is worked in the traditional way; slicing the curd by hand.

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...

Raw-milk Morbier ripens softer and funkier than the pasteurized version. Unpasteurized version of the Jura Mountain cow's-milk cheese. The ash that runs through the cheese's center traditionally separated the morning milking's cheese from the evening...

A large log of richly flavored goat's-milk cheese from the Loire Valley in France. Creamy but crumbly. They serve it crumbled into salads, stuffed into roasted peppers, or grilled on a bed of mache.

The spoonable texture begins to develop in our vaults, though the paste continues to soften on the way to market. Harbison is a soft-ripened cheese with a rustic, bloomy rind. Young cheeses are wrapped in strips of spruce cambium, the tree's inner bark...

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...

Known the world over as the perfect grating cheese, but often overlooked as a table cheese and companion to bold red wines. Aged two years, sharp and sweet, with a firm, fudgy texture, and flecked throughout with tiny crystals of protein.

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...

This exquisite cheese is made in the middle of the Brie region of France, about 50 kilometers east of Paris. A bloomy rind blends into a creamy-smooth texture with a lightly pungent, sweet and buttery taste.

Complex and perfectly balanced in saltiness, goatiness, and tang. Garrotxa is fantastic with quince paste and the hardy wines of the Priorat. Rustic, earthy goat's-milk cheese from the little village of Albio, in the rocky, terraced hills of Catalonia,...