Ingredients To Make Cheese

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Guaranteed Analysis Crude protein not less than 8.00% Crude fat not less than 4.00% Crude fiber not more than 6.00% Made from dried corn kernels, hominy feed is a mixture of corn components and used as a high-energy, pre-ground ingredient for feeds.

This York Valley Cheese Company white extra sharp cheddar cheese is perfect for sandwiches, specialty pizzas, or garnishing soups. Located in the quiet town of Hallam, Pennsylvania, York Valley Cheese Company products ensure small-town excellence that...

This York Valley Cheese Company yellow sharp cheddar cheese is perfect for sandwiches, specialty pizzas, or garnishing soups. Located in the quiet town of Hallam, Pennsylvania, York Valley Cheese Company products ensure small-town excellence that has...

* Ideal for a wide variety crafts uses. For littler critters, these trees – or more specifically, their seed-filled cones – are a vital food source. * Did You Know? The common name honors David Douglas, a Scottish botanist and collector who first...

(from Cheese Merchants of America) In addition, we also source the finest quality cow's milk Romano cheese from Wisconsin. This sheep's milk cheese is chosen from the finest pecorino cheese plants in Italy.

* Ideal for a wide variety crafts uses. For littler critters, these trees – or more specifically, their seed-filled cones – are a vital food source. * Did You Know? The common name honors David Douglas, a Scottish botanist and collector who first...

Our parmesan cheese is aged a minimum of 10 months to ensure its sweet and nutty flavor. It's also used as a key ingredient in the world's best alfredo sauces. Parmesan is used for a wide range of cooking applications, especially as a salad, pizza and...

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

(from Cheese Merchants of America) These three cheeses are sourced from the finest cheese makers across the globe and aged to perfection to provide superb flavors. Imported parmesan, pecorino romano and asiago cheeses are grated together for one amazing...

Aged two years, sharp and sweet, with a firm, fudgy texture, and flecked throughout with tiny crystals of protein. The cheese of kings. The true Parmigiano. We hand-selected two small cheese-makers in the Apennine hills of Emilia-Romagna to export their...

Our parmesan cheese is aged a minimum of 10 months to ensure its sweet and nutty flavor. It's also used as a key ingredient in the world's best alfredo sauces. Parmesan is used for a wide range of cooking applications, especially as a salad, pizza and...

As long as men (and women) have had possessions, they've needed a place to store them. We hope this spotlight on some of our members' favorites is a nice change of pace for your Saturday morning.

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

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

Like all Manchegos, this is a classic companion for quince paste and bold, rich red wines. 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.

This Italian cow's milk cheese becomes just firm enough to finely grate over pasta, but we think it's also wonderful 'grated' into large curls (a vegetable peeler works best) and layered over green salads.

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

Created from cow's milk gathered in two milkings, this cheese has an intense, full-bodied flavor that intensifies with age to make it an excellent grating cheese. Named after the river Piave (sourced at Mount Peralba in Val Visdende in the northernmost...

(from Philadelphia) Philadelphia Whipped Cream Cheese spread has a light, airy texture that is easy to spread.

As easy on your taste buds as it is on your stomach. A smooth, creamy source of protein that goes great with fruit or crackers.

A creamy, succulent, sharp, and biting blue cheese. We do the crumbling for you. Gorgonzola is undoubtedly one of the finest and most famous cheeses in the world. Try sprinkling into salads and creamy dressings, or use it to make terrific spicy cheeseburgers.

Fantastic for grating or melting, manchego makes an ideal companion to(quince paste), and it loves a fruity, smoky glass of rioja. You'll find its firm texture and rich nuttiness become more pronounced with age.

Now filled with fig. 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.

Dried, and ripened for one week, Bijou evolves with time, gaining a sharpness and complexity after thirty days. This geotrichum-rinded cheese has a unique sweet and yeasty flavor.Made with fresh pasteurized goats' milk from family farms, Bijou curd coagulates...

Pair with juicy Gamay wines, such as Chateau de la Chaize Brouilly. Made in Spain's remote region of Asturias, Valdeon is wrapped in Sycamore leaves, giving it a unique appearance and adding to its complex flavor.

These milks add a mellow richness and complexity to Manchego's sheepy, salty edge. Same size, same shape, same texture, same region, made in exactly the same way but for one critical difference: a generous helping of cow's and goat's milk.