Foods Cheese Shop For Sale In New Hampshire

Kids love this mellow, smooth cheese as a simple snack with apple slices or in grilled cheese sandwiches. Produced in Europe exclusively for the Cypress Grove Dairy in California, Lamb Chopper is the delicious result of the collaboration between Dutch...

Now filled with fig. Enjoy Coach Farm's classic fresh goat cheese where ever you are with our new extended life packaging. (from Coach Farm) Faithful to the traditional methods of the French farmstead cheesemaker, Coach Farm turns out authentic, artisanal...

Aged Gouda is at its very best as a simple snack with a cold glass of Dutch pilsner beer. Nutty, sweet Dutch cow's-milk classic, carefully aged for 18 months in cool cellars, where it develops an intense burnt-caramel sugar flavor.

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...

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

Perfect for children and lovers of mild, milky cheeses. A sweet, nutty flavor and a firm but springy texture. A perfect round of young, mild cow's-milk cheese coated in the traditional bright red wax.

You can certainly enjoy this semi-soft cheese alone, but we like to pair it with a glass of buttery Chardonnay, light Pinot Gris, or a hearty wheat beer. This delectable Alpine cheese is produced in the canton of Aargau in the northern region of Switzerland.

(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.

Many wines complement this cheese, but we like it best with a glass of chilled Colheita port. Let this one take center stage on your next cheeseboard! Deep amber in color with well-distributed protein crystals, the velvety texture of this cheese means...

It's perfect in sandwiches or layered generously on top of baked ziti. Made in the Bronx for FreshDirect by Neapolitan artisan, Franco Spatola (otherwise known as the "godfather of cheese"), this luscious log is at once refreshingly light and smooth.

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

Creamy, soft, and occasionally runny cow's-milk cheese with a deep, penetrating aroma. This creates a moist, golden-red crust and encourages the development of the powerful aroma for which it is known (the smell of God's own feet, say the monks).

If Gruyere and Manchego had a love child, Vermont-made St. Ann's Reserve would be their baby. Its subtle nutty sweetness is sure to please every palate and we think it pairs beautifully with a glass of Pinot Blanc.

You an also enjoy this as a table cheese, cut into chunks and served with fresh figs or drizzled with fine, aged balsamic vinegar. Made with Coach Farm's legendary attention to detail and absolutely no preservatives, stabilizers, artificial ingredients...

(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...

The 70/30 blend of cow and goat milk creates a unique flavor profile. 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,...

Like all Manchegos, this is a classic companion for quince paste and bold, rich red wines. Our special reserve Manchego from the plains of La Mancha (where Don Quixote lived), in the south of Spain.

Serve as you would any creamy blue: with a crusty baguette, sweet wine and pears, or even chutney or quince paste.Enjoy Cambozola with a beverage from the same terroir, such as the spicy and refreshing beer, Schneider-Weisse.

Ours is aged for at least two months in cool, humid caves high in the Alps of Franche-Comte. Raw-milk Morbier ripens softer and funkier than the pasteurized version. Serve with earthy Cote du Rhone or fruity Beaujolais.

Earthy and lively, this is a true American original. Mateo Kehler has been making Bayley Hazen Blue from the raw milk of his herd of Ayershire cows since 2003. Based on the recipe for Stilton, Bayley Hazen Blue has a woody natural rind reminiscent of...

This domestic camembert is a jewel of a cheese crafted in Michigan by French cheesemaker Reny Picot. 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

A full-bodied and rustic cheese, this is one of few Manchegos that is handmade with unpasteurized milk from a single herd, aged with an un-waxed rind. Pair it with fresh grapes to perfectly complement your cheese plate, and wash it down with a glass of...

Enjoy with a glass of white Burgundy, unoaked Chardonnay, or Champagne. Notes of garlic, hay, and mushroom will delight your taste buds as the cheese melts in your mouth. (from Ferme de Jouvence)

Years of aging give the cheese a pleasant sharpness. Jersey milk is higher in butterfat than the standard Holstein cow's milk, giving Grafton Village a creamy richness and depth of flavor.

Also delicious with slices of apple for an after-school snack. This New York Cheddar is a smooth operator with a mellower kick than most cheddars. This six-month-aged cheddar has just enough creamyto carry off a grilled cheese sandwich on its own, but...

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 or swirling.