Foods Cheese Shop For Sale In Texas

You an also enjoy this as a table cheese, cut into chunks and served with fresh figs or drizzled with fine, aged balsamic vinegar. Made with Coach Farm's legendary attention to detail and absolutely no preservatives, stabilizers, artificial ingredients...

Emmental is the mildest of the great cheeses used in classic Swiss fondue (with Gruyere and Appenzeller or Raclette). The one with the holes and a delicate flavor of roasted hazelnuts.

Garrotxa is fantastic with quince paste and the hardy wines of the Priorat. Rustic, earthy goat's-milk cheese from the little village of Albio, in the rocky, terraced hills of Catalonia, Spain.

You can certainly enjoy this semi-soft cheese alone, but we like to pair it with a glass of buttery Chardonnay, light Pinot Gris, or a hearty wheat beer. This delectable Alpine cheese is produced in the canton of Aargau in the northern region of Switzerland.

Perfect with freshly baked bread and a glass of fruity Beaujolais. Sweet, mellow Havarti, minus a lot of the fat. Virtually indistinguishable from the real stuff, with the same rich, pliable texture and delicate milky flavor.

This sharp and tangy sheep's milk cheese, with a semi-firm texture come to us from Bulgaria where it originated in the 16th century. Now popular throughout the Mediterranean, serve with olives, stuffed grape leaves and warm crusty bread.

Perfect for parties, this crowd-pleasing cheese is dynamite paired with milder charcuterie (think mortadella or Genoa salami), grilled artichokes and roasted peppers. A semi-firm sheep's milk cheese from Tuscany, aged approximately 30 days.

Serve after the meal, with crusty bread, to accompany the last glass of hearty red wine. Rustic, earthy, washed-rind cow's-milk cheese made high on the volcanic plateau of the Massif Central in southern France.

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

With a slightly crumbly texture and creamy aroma, this cheese has flavor notes of vanilla and custard and pairs beautifully with soft wines like Pinot Noir and Muscat. This feta is made daily between mid-December to late July with a combination of chilled...

A favorite of chefs for its strong — but not overpowering — goat-cheese flavor. A large log of richly flavored goat's-milk cheese from the Loire Valley in France. Creamy but crumbly.

(from Point Reyes Farmstead Cheese Co.) 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.

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.

We like to pair it with fruit-forward red wines, like Syrah or Cabernet Sauvignon. Known as "The Prince of Gruyeres," this raw cow's milk cheese is produced in the mountainous pastures of the Savoie region of the French Alps.

Aged for over two years, you'll find it sharp, but not peppery, and full of milky goodness, with a delightful lingering fruity finish. Shelburne Farms' farmstead cheddar is produced at the former Vanderbilt Estate just outside of Burlington, Vermont,...

It's perfect in sandwiches or layered generously on top of baked ziti. 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.

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...

Like all Manchegos, this is a classic companion for quince paste and bold, rich red wines. Our special reserve Manchego from the plains of La Mancha (where Don Quixote lived), in the south of Spain.

This domestic camembert is a jewel of a cheese crafted in Michigan by French cheesemaker Reny Picot. 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

Earthy and lively, this is a true American original. Mateo Kehler has been making Bayley Hazen Blue from the raw milk of his herd of Ayershire cows since 2003. Based on the recipe for Stilton, Bayley Hazen Blue has a woody natural rind reminiscent of...

Pair with a cold glass of wheat beer, cider, or Gruener Veltliner. A specialty of the picturesque region of Wasen, where cows graze on serene Alpine pastures, this delightfully pungent cheese makes an elegant addition to any cheeseboard.

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

Cotija can be used in the place of parmesan or other robust savory aged cheeses. Cacique Cotija is our most flavorful artisan cheese. Cotija is used as an accent cheese due to its abundant flavor.

Locatelli Romano is perfect grated over pasta, shredded into salads, or as a salty snack with simple country wine. Ivory white, flaky, sharp, and salty — the "Parmigiano" of southern Italy.

Suprisingly mild for its age, with a deep nutty flavor and fruity aroma. The noble ancestor of our own domestic Asiago. This Italian twelve-month-aged Asiago is hard and a little chewy, somewhere between Parmesan and aged Cheddar.

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 or swirling.

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