Foods Cheese Shop For Sale In Virginia

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

This extra-aged Boerenkaas matures for over three years, making it a treat that's considered one of Holland's greatest cheeses. With age, the cheese develops a fierce farmhouse flavor and a sharpness that finishes with a note of butterscotch.

(from Coach Farm) Their farm is located in a small Hudson Valley village, just two hours outside of New York City. Enjoy Coach Farm's classic fresh goat cheese where ever you are with our new extended life packaging.

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

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. Serve bathed in olive oil, with crusty bread and a glass of simple country red...

A favorite of chefs for its strong — but not overpowering — goat-cheese flavor. Creamy but crumbly. They serve it crumbled into salads, stuffed into roasted peppers, or grilled on a bed of mache.

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

Try it with a good American bubbly like Scharffenberger or Schramsberg. A little square cheese from the Old Chatham Shepherding Co., the Berkshire Hills farm of Tom and Nancy Clark.

In the winter cold of the Savoie, half-wheels of Raclette are propped by the hearth for melting, then spooned over potatoes and crusty bread. Smooth, nutty, and a little pungent. If you don't have a fireplace, Raclette makes amazing grilled cheese sandwiches,...

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.

Produced in Holland exclusively for the Cypress Grove Dairy in California, Midnight Moon is the delicious result of the collaboration between Dutch cheesemakers and Cypress Grove founder Mary Keehn.

About this cheese? The young, low-fat cow's milk Gouda has a nutty, mellow flavor, a delicate finish, and a springy, pliable texture. Great with sweet dark ale or even a glass of cream sherry, with dried fruit, roasted hazelnuts, and rustic bread.

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

Bijou is French for "jewel" and epitomizes all that is special about goats' milk and the making and caring for a small cheese. Dried, and ripened for one week, Bijou evolves with time, gaining a sharpness and complexity after thirty days.

The Finnish equivalent of the Swiss Emmental, this sharp, holey cheese tastes of toasted hazelnuts. Aged for over three months and made with part-skim milk, this is healthful option that doesn't sacrifice flavor.

Creamy and intensely flavored, Valdeon has the same richness of the best blues — though milder than Cabrales and less salty than Stilton. Made in Spain's remote region of Asturias, Valdeon is wrapped in Sycamore leaves, giving it a unique appearance...

More supple and dense in texture than most blues. Mild but never bland. Fudgy and Gorgonzola-like in texture. A rustic cylinder of raw cow's-milk blue, made on the plateau of the Massif Central in southern France.

(from Cypress Grove Chevre) Fragrant and rare dill pollen adds a depth of flavor that sends your palate to a heightened state of awareness.

An irresistibly sweet and nutty cheese from Holland unlike any other sheep's milk cheese. The milk comes from a family farm and is made into small batch-cheeses which age for over a year, giving them a distinctivly sweet character that's almost candy-like.

Rich and smelly, though never overpowering. Made by the Trappist monks of Scourmont Abbey since 1876. Serve with crusty bread and the monks' own Chimay beer. Powerfully flavored, succulent monastery cheese from the lush river-crossed pastures of southern...

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

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.

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

This creates a moist, golden-red crust and encourages the development of the powerful aroma for which it is known (the smell of God's own feet, say the monks). Epoisses is washed in marc de Bourgogne, a fiery spirit made from the leftover pressings of...

Made in the Extremadura region and full of intense grassy notes, this firm-textured cheese is an ideal alternative for those wanting something besides fresh chevres. Rubbed down with paprika and olive oil, this Spanish goat's milk cheese has a vibrant...

Melt it on a crusty baguette for an indulgent snack, or serve as an appetizer with a glass of red Bordeaux. A bloomy rind blends into a creamy-smooth texture with a lightly pungent, sweet and buttery taste.

Pale, creamy, and delicate. A true American original, invented, according to Gold Rush lore, by David Jacks in the 49er boomtown of Monterey, California. Monterey Jack melts beautifully on cheeseburgers, over nachos, and in quesadillas.