Foods Cheese Shop For Sale In North Carolina

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

Pair with juicy Gamay wines, such as Chateau de la Chaize Brouilly. Made in Spain's remote region of Asturias, Valdeon is wrapped in Sycamore leaves, giving it a unique appearance and adding to its complex flavor.

The outside of these decadent balls is a wrapped skin made from stretched sheets of mozzarella. Burrata's uniqueness lies in the buttery texture of the cheese's center, which is made from fresh cream and unspun mozzarella.

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

The soul of a classic Greek salad, with ripe tomatoes, Kalamata olives, cucumbers, and olive oil. The simple cheese of Greek shepherds, unchanged since Alexander the Great. Solid, crumbly, salty, and milky, with a fresh sharp flavor.

Serve with very, very ripe pears. Our own domestic version of the rich northern Italian classic blue. Young, sweet, and very creamy. Or try it on fresh country bread drizzled with honey.

(from Coach Farm) Fresh, pure white, firm and creamy, our artisian goat's milk Ricotta cheese is a fresh twist on a classic favorite. Coach Farm's goat milk ricotta has the same consistency as traditional Ricotta cheese but has a taste similar to fresh...

Fantastic for grating or melting, manchego makes an ideal companion to(quince paste), and it loves a fruity, smoky glass of rioja. You'll find its firm texture and rich nuttiness become more pronounced with age.

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

The appreciation for the land, the love and respect of its handed down family traditions have made, in a short time, Caseificio Mo Mozzare a strong leader in the buffalo mozzarella making industry.

(from Rogue Creamery) Hazelnuts infuse Rogue's Smokey Blue with an added layer of rich flavor and terroir. Sweet cream flavors and caramel notes balance earthy flavors of smoke and hints of roasted nuts.

(from LaClare Farms) The 70/30 blend of cow and goat milk creates a unique flavor profile. The wheels smell of cellar and vegetal notes, while the dense, fudgy paste suggest rich butter, citrus, grass, and earth.

Working as a dairy lab technician in Vermont a few years later, she produced a chevre for a banquet organized by Bob Reese, then marketing director of the State Agriculture Department.

It melts smoothly and quickly and stays melted, so it's ideal for pizza or grilled cheese sandwiches. Sweet, mild, delicate cow's-milk cheese with a springy, moist texture. A perfect everyday cheese.

Delice de Bourgogne is a sumptuous cheese. This decadent triple-cream cheese is incredibly rich, full-flavored with a smooth, melt-in-the-mouth texture. The rind is yellowish-white with a soft, chalky-like dust and a remarkable aroma.

(from Vermont Creamery) 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...

Also a great cooking cheese. A spicy blue from the Tipperary farm of Jane and Louis Grubb. Cashel Blue is moist and herby, round and rich. It melts beautifully while retaining its deep flavor.A match made in the south of Ireland! Try Murphy's Irish Stout,...

This is a cheese made for lingering enjoyment. You may better know its more famous cousin, Parmigiano Reggiano, but Grana Padano is a great cheese in its own right. This particular Grana Padano comes to us from a small producer in Piacenza (in the Emilia...

(from Point Reyes Farmstead Cheese Co.) All natural, pasteurized, semi-hard table cheese with a waxed rind. 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...

Try draping over a toast round on top of onion soup and melting under the broiler. The Finnish equivalent of the Swiss Emmental, this sharp, holey cheese tastes of toasted hazelnuts.

Serve after the meal, with crusty bread, to accompany the last glass of hearty red wine. Weeks of aging on wooden planks and beds of straw give Saint-Nectaire a pronounced grassy aroma and flavor.

Blue mold will not compromise the quality of the cheese. This cheese is a celebration of Vermont Creamery's terroir: Vermont cream, goats' milk, cheese know-how and good taste for luscious cheese.Florence Fabricant says this cheese is "as easygoing as...

Serve with fruity red wines and quince paste. Mild, tangy, pure white goat's-milk cheese with a deep purple, wine-soaked rind. Murcia is simple and mild, with a springy texture. Its traditional curing in red wine gives the cheese a grapy flavor and aroma.

There is only a limited supply of this cheese, so don't miss out and get some before it's gone. If Gruyere and Manchego had a love child, Vermont-made St. Ann's Reserve would be their baby.

Serve with a glass of sweet wine. Firm but creamy, with a milky, sweet flavor and delicate but persistent blue-cheese sharpness. It's from Denmark, made in the style of Roquefort, but with cow's milk instead of sheep's milk.

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.

Try a Sauternes, Tawny Port, or a Sherry. We love it with apples, pears, nuts, and a glass of a lovely dessert wine. Treated with the same mold spores used to make Roquefort, this piquant, sharp, cow's milk cheese is made in Marion, Massachusetts.