Foods Cheese Shop For Sale In San Antonio

Inspired by the sheer natural beauty of our coastal climate and locale, Bay Blue is a rustic-style blue cheese reminiscent of Stilton. (from Point Reyes Farmstead Cheese Co.) It is known for its mellow flavor and sweet, salted caramel finish.

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

Its subtle nutty sweetness is sure to please every palate and we think it pairs beautifully with a glass of Pinot Blanc. This cave-aged, 100% sheep's milk, Alpine-inspired cheese is a FreshDirect exclusive and a staff favorite for a reason.

Bonne Bouche, French for "good mouth," is an ash-ripened artisanal goat cheese made by hand in the traditional French style. (from Vermont Creamery) Bonne Bouche is sweet and gentle in flavor with a very creamy texture.

Very fresh buffalo's-milk mozzarella (water buffalo, not the woolly-headed bison of the Old West), porcelain white and creamy soft with slightly firm skin. Serve sliced with a sprinkle of sea salt, or layered with fresh tomatoes and basil and drizzled...

Perfect for children and lovers of mild, milky cheeses. The coating of bright red wax is reserved for the youngest Goudas. A sweet, nutty cheese, with a delicate springy texture, scattered throughout with tiny holes.

Serve on rye with ham and a swath of grainy mustard. Straw-hued Finlandia is aged for over three months, resulting in its characteristic fruitiness and bite. The Finnish equivalent of the Swiss Emmental, this sharp, holey cheese tastes of toasted hazelnuts.

Our own domestic version of the rich northern Italian classic blue. Its milkiness softens the blue-cheese sharpness. Serve with very, very ripe pears. Or try it on fresh country bread drizzled with honey.

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

This succulent and buttery washed-rind cheese has aromas of peat, roasted beef and onions — a strong and complex front for the subtle milky, herbal, ripe-peach flavors within. (from Cellars at Jasper Hill)

(from Vermont Creamery) An American line of French-style ripened goat cheeses wouldn't be complete without a small Bijou-like Crottin. This geotrichum-rinded cheese has a unique sweet and yeasty flavor.Made with fresh pasteurized goats' milk from family...

The perfect size for parties or baking in a pastry crust. Our flagship double-cream Brie, sweet and ripe, in a manageable 2.2-pound round. Mild, sweet, and perfectly ripe. Not too fat, not too lean, just right.

Young Boerenkaas is mild, with a nutty, meaty flavor. The sweetness deepens and the cheese becomes drier and breaks into shards with age. It has a firm but elastic texture and a pronounced caramelized sweetness when it is young.

Creamy and intensely flavored, Valdeon has the same richness of the best blues — though milder than Cabrales and less salty than Stilton. Pair with juicy Gamay wines, such as Chateau de la Chaize Brouilly.

These little goats' milk rounds from the Cypress Grove farms in California are flavored with fennel pollen and lavender. The combination of the sweet herbs with the smooth and grassy chevre taste makes this cheese unique and refreshing.

Made with Coach Farm's legendary attention to detail and absolutely no preservatives, stabilizers, artificial ingredients or additives of any kind, this goat cheese stick is aged until it's super-flavorful and hard enough to grate.

Serve with a baguette or crackers, a little quince paste or chutney, and a crisp white wine.Outrageous creaminess and tang make this American Chevre a true delight and a personal favorite.

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. Although it melts well, we also love it on a cheeseboard paired with a crisp Chardonnay.

As it matures, Cantal grows decidedly Cheddar-like, with a moist, fudgy texture and a tangy, fruity flavor. In its flaky white youth it resembles a young English farmhouse-style cheese like Lancashire or Wensleydale.

Kasseri is mellow and salty (in a good way), with a pliable, stringy texture like provolone or aged mozzarella. Made of sheep's milk, with the occasional dose of goat's milk. A classic shepherd's cheese from the mountain pastures of the Balkans, especially...

Sweet, nutty baby Swiss, with a tangy, mild flavor and very soft, almost creamy texture. Kids love it in grilled cheese sandwiches or melted on burgers. Adults enjoy it with a crisp, fragrant white wine and thinly sliced prosciutto or dried beef.

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

First, it's from Monterey (or close enough, anyway). What Monterey Jack is supposed to be like. Handmade by the Vella family of Sonoma, California, for more than 70 years. Second, it's hard and sharp and chewy and dense, somewhere between Cheddar and...

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

Perfect for parties, this crowd-pleasing cheese is dynamite paired with milder charcuterie (think mortadella or Genoa salami), grilled artichokes and roasted peppers. With pale yellow coloring and a round, full flavor that finishes with bright, fruity...

(from Cellars at Jasper Hill) True to style, Alpha curds are cooked and pressed to achieve a tight, elastic texture and robust, complex flavors. Mature wheels are bold and meaty with amplified butter and caramelized onion flavors carried by a rich and...

Simply put, this is one of America's finest Cheddars. Jersey milk is higher in butterfat than the standard Holstein cow's milk, giving Grafton Village a creamy richness and depth of flavor.