Foods Cheese Shop For Sale In New York

Originally the staple food of Balkan shepherds, now made in France from the same rich mountain sheep's milk used for Roquefort. Perfect in the classic Greek salad with cucumbers, tomatoes, black olives, and extra-virgin olive oil.

A little more tart than cow's-milk mozzarella. Serve sliced with a sprinkle of sea salt, or layered with fresh tomatoes and basil and drizzled with olive oil. Very fresh buffalo's-milk mozzarella (water buffalo, not the woolly-headed bison of the Old...

Lamb Chopper is made from 100% pasteurized sheep's milk and has a buttery, yeasty-sweet taste. Kids love this mellow, smooth cheese as a simple snack with apple slices or in grilled cheese sandwiches.

This cheese is a wonderful marriage of savory and milky sweetness. The perfect companion to a crusty baguette and a fruity Beaujolais. Our perfect Brie, pale yellow and smooth, enrobed with fresh herbs.

True to style, Alpha curds are cooked and pressed to achieve a tight, elastic texture and robust, complex flavors. (from Cellars at Jasper Hill) For a satisfying and novel meal, follow the lead of Swiss/French raclette — melt onto a plate of fingerling...

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.

Moist and flavorful with a silky sheen texture, our creamy mozzarella melts on your tongue into a fresh, clean finish. It's perfect in sandwiches or layered generously on top of baked ziti.

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

Serve Idiazabal with quince paste and rich red Rioja wine or a sweet Oloroso sherry. It has a dry but not at all crumbly texture. There's a subtle backdrop of cherry and hawthorn-wood smoke.

Aged for over three months and made with part-skim milk, this is healthful option that doesn't sacrifice flavor. Try it on rye with ham and a swath of grainy mustard. The Finnish equivalent of the Swiss Emmental, this sharp, holey cheese tastes of toasted...

The Vermont Creamery story begins with this mild goats' milk cheese. (from Vermont Creamery) Inspired by the response to her chevre, Allison teamed up with Bob to found Vermont Creamery.

The classic double-cream Brie. Try it with berries or sweet chutneys, or, our favorite, on a ham sandwich. A natural companion to crusty baguettes and crisp champagne. Mild, sweet, and perfectly ripe.

Cremont is a mixed-milk cheese combining local fresh cows' milk, goats' milk and a hint of Vermont cream. It is also edible and a matter of personal preference. Blue spots can be easily removed with a knife and will still taste good.

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

Pair it with fresh grapes to perfectly complement your cheese plate, and wash it down with a glass of Rioja. With a slightly sweet, milky flavor, it also has subtle hints of brown spices such as nutmeg and cassia bark.

Like all Coach Farm products, it's artisanally made in small, carefully tended batches and formed into a convenient stick shape. As a final touch this cheese is rolled in freshly ground black pepper for visual impact and an addictively charming flavor.

(from Rogue Creamery) The result is smooth blue cheese reminiscent of candied bacon. Sweet cream flavors and caramel notes balance earthy flavors of smoke and hints of roasted nuts.

Smooth, nutty, and a little pungent. If you don't have a fireplace, Raclette makes amazing grilled cheese sandwiches, with a slice of tomato and country ham. In the winter cold of the Savoie, half-wheels of Raclette are propped by the hearth for melting,...

Its subtly tangy overtones and slight, pleasant crystallization make this creamy treat a winner with Port or Sauternes and fresh fruit. It's a star on a cheese plate, and delicious crumbled over a bed of fresh greens to take salad to the next level.

Their farm is located in a small Hudson Valley village, just two hours outside of New York City. Faithful to the traditional methods of the French farmstead cheesemaker, Coach Farm turns out authentic, artisanal goat cheeses that were once found only...

This cheese is made from the fresh, raw milk of a purebred herd of Brown Swiss cows that roam the meadows around the farm. Aged for over two years, you'll find it sharp, but not peppery, and full of milky goodness, with a delightful lingering fruity finish.

Named for owner Nancy Clark, this cheese is a delightful addition to a cheese plate and goes well in salads or wrapped up in phyllo sheets. This award-winning sheep and cow's milk cheese is made thanks to the combined efforts of Old Chatham's sheep and...

We love it paired with an amber ale, but why not try it with Gewuerztraminer or Riesling? 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.

Young cheeses are wrapped in strips of spruce cambium, the tree's inner bark layer, harvested from the woodlands of Jasper Hill. Harbison is a soft-ripened cheese with a rustic, bloomy rind.

Superb with Jamon Serrano ham and quince paste. These milks add a mellow richness and complexity to Manchego's sheepy, salty edge. Same size, same shape, same texture, same region, made in exactly the same way but for one critical difference: a generous...

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.

Perfectly pungent with an earthy, woody flavor, its fabulously rich aroma boasts grassy notes of truffles, flowers, and herbs. Although it melts well, we also love it on a cheeseboard paired with a crisp Chardonnay.