Foods Cheese Shop For Sale In New Jersey

People of any age like it straight up as a snack. Adults enjoy it with a crisp, fragrant white wine and thinly sliced prosciutto or dried beef. Sweet, nutty baby Swiss, with a tangy, mild flavor and very soft, almost creamy texture.

Definitely a cheese to savor on its own, but if you must embellish, try it broken into chunks and spread with just a touch of white fig spread. Produced in Holland exclusively for the Cypress Grove Dairy in California, Midnight Moon is the delicious result...

Serve with earthy Cote du Rhone or fruity Beaujolais. Ours is aged for at least two months in cool, humid caves high in the Alps of Franche-Comte. Unpasteurized version of the Jura Mountain cow's-milk cheese.

Serve on crackers or a baguette with a full-bodied, earthy red wine. Our perfect double-cream Brie, studded throughout with crushed black peppercorns. The creamy, milky richness of the Brie perfectly soothes the hot spice of the pepper.

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.

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...

A secret combination of four peppers, exotic spices and pepper threads result in a complex and visually pleasing experience... With a kick! (from Cypress Grove Chevre)

Serve with crisp, floral whites or earthy red Rhones. French Gruyere, made in chalets high in the Alps of Franche-Comte. Similar in every way to its Swiss cousin, but eaten younger — when it is sweet and nutty and still pliably soft.

(from Coach Farm) Now filled with fig. Faithful to the traditional methods of the French farmstead cheesemaker, Coach Farm turns out authentic, artisanal goat cheeses that were once found only in the remote villages of France.

It's square shape accomodates the traditional raclette melting pans, but you can certainly enjoy this semi-soft cheese alone or paired with a glass of Riesling or Pinot Gris. Swiss raclette is best known for the dish by the same name, in which this cow's...

Serve toasted on baguette with a salad for a traditional French Bistro Chevre Chaud or on a cheeseboard. This geotrichum-rinded cheese has a unique sweet and yeasty flavor.Made with fresh pasteurized goats' milk from family farms, Bijou curd coagulates...

A true crowd-pleaser for children and adults alike! This domestically made gouda-style cheese is crafted with only natural ingredients and is not a processed cheese. Artisanally-made, the cheesemaker leaves all the cream in this cheese and smokes it for...

Mild, sweet Asiago cheese develops a slightly flaky texture and richer, fruity flavor after an aging period of six months. This Italian cow's milk cheese becomes just firm enough to finely grate over pasta, but we think it's also wonderful 'grated' into...

(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.

We like to pair it with fruit-forward red wines, like Syrah or Cabernet Sauvignon. 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.

The result is the high quality of its cheese selection that meets consumers' demand for a 100% Made in Italy product. The appreciation for the land, the love and respect of its handed down family traditions have made, in a short time, Caseificio Mo Mozzare...

(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.

Break it into bite-size chunks, drizzle with syrupy, aged balsamic vinegar (another famed Modena product) and serve with a juicy Italian red wine. We use this version of the classic as a table cheese more than a grating cheese.

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

The natural companion to apple pie. Years of aging give the cheese a pleasant sharpness. Simply put, this is one of America's finest Cheddars. Made from raw Jersey cow's milk on small farms in the green hills of Vermont.

Such richness cries out for a glass of toasty champagne.This heavenly triple-cream is perfect for indulging in a little decadence. Rich, seductive triple-cream. Mild, milky, sweet, buttery, and gooey, with a jacket of downy white Brie-like rind.

We hand-selected two small cheese-makers in the Apennine hills of Emilia-Romagna to export their premium product exclusively to FreshDirect. Aged two years, sharp and sweet, with a firm, fudgy texture, and flecked throughout with tiny crystals of protein.

Serve with champagne, earthy Bordeaux, or, to be truly Norman, a glass of hard cider or a bracing shot of apple brandy. Our flagship Camembert is succulent and golden, perfectly ripe, rich and creamy.

A natural companion to crusty baguettes and crisp champagne. Mild, sweet, and perfectly ripe. Not too fat, not too lean, just right. The classic double-cream Brie. It's what your guests expect (and want) you to serve.

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.

(from Vermont Creamery) The crock serves as an ideal vessel for baking; warm St. Albans in the oven for a decadent, silky fondue and serve with sliced baguette or roasted fingerling potatoes.

This Gouda from Holland is a fantastic example of an aged cheese at its best. While it possesses qualities similar to its older cousins, you'll find this cheese is less pungent and maintains moisture because of its relative youth.