Foods Cheese Shop For Sale In Ohio

This cheese is made from the same black-faced Manech sheep that produce the legendary blue cheese Roquefort. Serve with a dollop of blackberry preserves and crusty bread. Similar to, but milder than, its high-mountain cousins Etorki and Pyrenees Fermier.

The addictive flavor is bold with hints of sweet milk and a peppery finish. (from Point Reyes Farmstead Cheese Co.) Produced on our family farm since 2000, California's classic style blue cheese is rindless, all-natural and gluten-free.

You'll find this cheese is terrific for grating or snacking and big enough to stand up to a cocktail or a spicy Cotes du Rhone. With age, the cheese develops a fierce farmhouse flavor and a sharpness that finishes with a note of butterscotch.

A sheep's-milk classic from the plains of La Mancha, Spain, Manchego is a Denominacion de Origen-protected cheese that's creamy, milky, and grassy with a gently sheepy tang on the finish.

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

Great for snacking. A perfect everyday cheese. Asiago Fresco is mild enough for kids, yet complex and elegant enough to satisfy the grownup cheese lover. It melts smoothly and quickly and stays melted, so it's ideal for pizza or grilled cheese sandwiches.

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. Moist and flavorful with a silky sheen texture, our creamy mozzarella melts...

Its subtle nutty sweetness is sure to please every palate and we think it pairs beautifully with a glass of Pinot Blanc. There is only a limited supply of this cheese, so don't miss out and get some before it's gone.

Norway's most famous, most popular cheese. Inspired by the giant Emmental ("Swiss cheese") of Switzerland, but smoother, milder, creamier, and sweeter. Perfect for snacks, shredded into omelets, or as the cheese component of a ham-and-cheese sandwich.

Rustic, earthy goat's-milk cheese from the little village of Albio, in the rocky, terraced hills of Catalonia, Spain. Complex and perfectly balanced in saltiness, goatiness, and tang.

Try it with berries or sweet chutneys, or, our favorite, on a ham sandwich. It's what your guests expect (and want) you to serve. The classic double-cream Brie. Not too fat, not too lean, just right.

While chevre continues to grow in popularity, Vermont Chevre maintains its reputation for quality through superlative taste, freshness, and lower salt. Distinguished by a simple, mild, fresh goats' milk favor, the cheese is highly versatile — an excellent...

The other great Italian grating cheese. Flaky, bone white, salty, and sheepy. It provides the backbone to all kinds of pesto and the salty edge to creamy pasta dishes and salads.

First, it's from Monterey (or close enough, anyway). Second, it's hard and sharp and chewy and dense, somewhere between Cheddar and Parmigiano. What Monterey Jack is supposed to be like.

While chevre continues to grow in popularity, Vermont Chevre maintains its reputation for quality through superlative taste, freshness, and lower salt. (from Vermont Creamery) Distinguished by a simple, mild, fresh goats' milk flavor, the cheese is highly...

Our provolone is cut from the same imported southern Italian classics. Delicious with country bread, rustic salami, and a glass of Chianti. No Italian deli is worthy of its name without a giant provolone or two hanging from its rafters.

This farmstead (meaning Chatham uses its own flock and produces the cheese on their farm) cheese is the only 100% sheep's milk Roquefort-style blue made in the United States. Its subtly tangy overtones and slight, pleasant crystallization make this creamy...

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. Serve at room temperature with a Chardonnay from the southern hemisphere for a delightful match.

A specialty of the picturesque region of the Aosta Valley, where cows graze on serene Alpine pastures 6,500 feet above sea level, this Fontina is the real deal. Perfectly pungent with an earthy, woody flavor, its fabulously rich aroma boasts grassy notes...

The aroma can be quite pungent but it is an interesting contrast with the buttery-sweet texture and subtle taste. The rind is yellowish-white with a soft, chalky-like dust and a remarkable aroma.

Coupole's center has a dense texture and fresh, milk taste. In the landscape of cheese varieties, it stands out as a distinct goat cheese.Coupole is made with fresh pasteurized goats' milk from family farms that has been coagulated and shaped.

Firm Dutch cow's-milk cheese with the sweet, nutty, caramelized flavor of aged Gouda and the fudgy, crystalline texture of Parmigiano. Moist enough to serve as a table cheese with hearty bread and dark ale.

Athenos Traditional Feta Cheese is a unique complement to all of your favorite meals.

Our special reserve Manchego from the plains of La Mancha (where Don Quixote lived), in the south of Spain. This cheese has matured from its milky, mild youth into a hard, sheepy, slightly salty masterpiece, with the characteristic burnt-caramel sweetness...

It's also used as a key ingredient in the world's best alfredo sauces. (from Cheese Merchants of America) Parmesan is used for a wide range of cooking applications, especially as a salad, pizza and pasta topper.

This feta is made daily between mid-December to late July with a combination of chilled evening milk and fresh morning milk. The cheese-making process is essentially the same as described in Homer's Odyssey, where the Cyclops was a cheesemaker.

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.