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Beemster Gouda with Cumin (8 ounces) by igourmet.com
: :The Beemster Cheeses come from the quiet, canal-lined pastures of North Holland. This remarkable landscape, located 20ft below sea level, was reclaimed from the sea in the year 1612. In search of more pastures farmers moved north and found a lagoon stretching into the sea. Using dykes and 106 windmills this area, referred to as a Polder, was drained and soon became inhabited by farmers and their herds. When farmers began to till the soil, they discovered blue sea-clay, which had been at the ...
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Boursin - Cracked Peppercorn (5 Ounce) by igourmet.com
: :Made from the finest fresh milk, cream, herbs and spices, Boursin Spiced Gournay Cheese is 100% natural and Kosher certified. Boursin's rich, full flavor and creamy, smooth texture are perfect for snacking, baking and broiling. This beautifully packaged product is also ideal for gift baskets. Gourmet chefs from around the world use Boursin as a pivotal ingredient in dishes that range from appetizers to entrees. One bite and you'll taste why!
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Gourmet Basket of Cheese (6 Pound) by igourmet.com
: :This collection of 8 incredible cheeses, accompanied by two sleeves of imported water crackers, is packed in a keepsake real copper panier, making its appearance as striking as its concept. The following describes the 8 cheeses that combine to create the ultimate basket of cheese: Royal Blue Stilton: Arguably the world's greatest blue cheese, this 'King of English Cheeses' is well known for its firm, crumbly texture and cheddary, honeyed flavor. Port Salut: A world famous monastery cheese, Port Salut has a silky smooth ...
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Cheese & Honey Cheese Board (2.3 Pound) by igourmet.com
: :Cheese and Honey can be a spectacular combination with cheese. We have chosen three contrasting cheeses of flavor and texture that complement Savannah Bee Co.s impressive looking honeycomb. This combination will definitely be an unexpected treat for your guests at your next party. Perfect for dessert! Each Oro Antico Riserva is handmade by the master cheese-maker at Il Forteto by taking a select, young, delicious, authentic Pecorino Toscano, burnishing it with olive oil and aging it in a stone cellar for six months. During ...
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Sap Sago (4 Ounce) by igourmet.com
: :This unique cheese, sometimes called Glarner Schabzieger, has a mysterious green hue. This color is due the addition of clover. Not only does this herb add an interesting tint, it also gives the cheese a unique sharpness. Sap Sago is made to be a grating cheese and is not commonly eaten straight. It is excellent grated over steamed vegetables, especially cauliflower, broccoli or potatoes. In Switzerland, this conical cheese is often grated and blended with butter to create a piquant spread for bread or ...
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Livarot
: :This cheese from the 'Normandy' region is very strong. Its rind sticks to the finger and is washed and colored with annato; A red dye extracted from the seed of the American annato tree. The texture has no elesticity and feeld heavy and moist on the tongue. It dissolves in the mouth, with a spicy flavor. Affinage takes at least three weeks, during which time the cheese is washed in water or light brine and turned regularly. Pairs well with a 'Pomerol' red wine.
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Lubelski (8 ounces) by igourmet.com
: :Lubelski is a town in the Lublin region of Eastern Poland. This region is mainly agricultural and lies between the Vestula and Bug rivers. The soil is rich and sandy because the region had been an inland sea 200 million years ago. Mild and somewhat dry, Lubelski is an excellent basic for your kitchen. It melts easily and has a flavor and texture similar to Mozzarella. Eat as a table cheese with beer or use for melting, cubing in a salad, or for Poland's ...
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Grafton Village Maple Smoked Cheddar (8 Ounce) by igourmet.com
: :Maple Smoked Cheddar is just one of the Grafton Village Cheese Company's excellent cheeses. It is bathed in the cool smoke from smoldering hard maple wood for four to six hours at the end of the aging period. What taste could be more typical of Vermont? The smoke is used to season, not to preserve. It adds a delicious nuance reminiscent of bacon, and is an excellent part of any breakfast menu (try it in an omelet!) and on cocktail trays. We were so ...
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Manouri (8 ounces) by igourmet.com
: :Manouri is a traditional ancient Greek cheese that is made from the whey of feta, blended with sheep's milk cream. In addition to being used in the traditional Greek delicacy spanakopita, this rindless log-shaped cheese is an exceptionally delicious eating cheese. With a moist, soft texture, Manouri is at first soft and buttery, followed by a uniquely lemony aftertaste.
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Wensleydale (8 ounces) by igourmet.com
: :First made by the Cistercian Monks at Jervaulx Abbey in Wensleydale, using milk from their herds, this cheese is now produced according to a time honored traditional recipe by the Wensleydale Creamery in Hawes, northwest of Yorkshire. Its full creamy flavor offers a clean, lemony tang which tends to sharpen with age. Firm and flaky, but not by any means dry, this pasteurized cows milk Wensleydale is fragrantly sweet and perfectly paired with fresh fruits such as pears, grapes, and apples. This cheese has ...
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