Foods Cheese Shop For Sale In South Carolina

You'll find its firm texture and rich nuttiness become more pronounced with age. 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...

Don't fear the gray, dusty, mold-flecked rind. Ancient French mountain cheese from the high Savoie Alps. The cheese inside is supple and mellow, with gentle flavors of milk, flowers, and walnuts.

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.

A goat's milk tribute to gouda, this delightful cheese is crumbly, sweet, nutty and grassy. Produced in Holland exclusively for the Cypress Grove Dairy in California, Midnight Moon is the delicious result of the collaboration between Dutch cheesemakers...

Coupole's allure is attributable to the intriguing contrast between the strong ripened flavor of the rind and the delicate fresh taste of its interior. In the landscape of cheese varieties, it stands out as a distinct goat cheese.Coupole is made with...

Mahon immediately brings to mind the complex salty and fruity flavors of kalamata olives. This semi-firm Spanish cow's milk starts off tangy for sure, but the flavors deepen into an earthy, creamy treat that pairs nicely with sweet, juicy pears or a dessert...

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)

A little more tart than cow's-milk mozzarella. 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.

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

From the rolling green pastures of America's dairyland, a state synonymous with cheese. Mellow, rich, and just sharp enough so you know you're eating Cheddar. Wash down with a frosty mug of Milwaukee beer and grilled bratwurst.

A descendant of one of France's original Trappist monastery cheeses. Smooth, mild, and supple cow's-milk cheese with a bright tangerine-orange rind. Serve with Burgundy and a baguette.

Serve with very, very ripe pears. Young, sweet, and very creamy. Our own domestic version of the rich northern Italian classic blue. Its milkiness softens the blue-cheese sharpness.

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

This cheese is made from the fresh, raw milk of a purebred herd of Brown Swiss cows that roam the meadows around the farm. Shelburne Farms' farmstead cheddar is produced at the former Vanderbilt Estate just outside of Burlington, Vermont, on picturesque...

Aged, pressed, salted sheep's-milk ricotta with a tangy, sharp flavor and the texture of dry Feta. Superb crumbled in salad or tossed with cold summer pasta dishes.

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.

Blue is a natural progression of the rind during the aging. It is also edible and a matter of personal preference. Cremont is a mixed-milk cheese combining local fresh cows' milk, goats' milk and a hint of Vermont cream.

A modern Dutch creation that is quickly (and deservingly) becoming a world favorite. Based on the holey Swiss Emmental, but sweeter, softer, and more buttery-textured. Use like any "Swiss," melted in fondue or grilled cheese sandwiches, sliced with country...

Our provolone is cut from the same imported southern Italian classics. Delicious with country bread, rustic salami, and a glass of Chianti. Very firm yet buttery in texture, with a mouth-tingling sharpness.

Moist and flavorful with a silky sheen texture, our creamy mozzarella melts on your tongue into a fresh, clean finish. Made in the Bronx for FreshDirect by Neapolitan artisan, Franco Spatola (otherwise known as the "godfather of cheese"), this luscious...

This cheese is complex both in its manufacture and in its taste. (from Ferme de Jouvence) The Camembert Fermier is made from cow's milk in our farm located in the small village of La Boissiere Ecole, at the edge of the forest of Rambouillet.

Very rich and mild, with a white rind that blooms naturally as the cheese ripens. A little square cheese from the Old Chatham Shepherding Co., the Berkshire Hills farm of Tom and Nancy Clark.

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

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...

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

It slices beautifully into sandwiches of all kinds. Straight up, basic, everyday Swiss. Mild and nutty. It melts perfectly into fondue or grilled cheese, over burgers, or on top of French onion soup.

This creamy and mild, seductively rich triple-cream Brie with pockets of sharp blue mold hails from Germany. Camembert plus Gorgonzola equals Cambozola. Serve as you would any creamy blue: with a crusty baguette, sweet wine and pears, or even chutney...