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igourmet Kosher Parmigiano Reggiano
: :Parmigiano-Reggiano cheese began life 7 centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the 'Zone Tripica'. The local cheese craftsmen utilize a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks… just sweet, fresh milk in its pristine state… then the artisan's ancient skills… ...
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Cypress Grove Midnight Moon (8 Ounce) by igourmet.com
: :Midnight Moon is a new cheese created by Cypress Grove Chevre of McKinleyville, California. It's a goat's milk cheese that is aged for at least one year. Midnight Moon has a warm, nutty flavor with hints of caramel. This cheese won the NASFT award for 'Outstanding New Product' in 2002. Encased in black wax, it makes quite a presentation and is an excellent choice if you are entertaining. Made from pasteurized goat's milk. We cut and wrap this ...
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Country White Cheddar Cheese 2 lb. - Wisconsin Cheeseman
: :White Cheddar is considered the great favorite out East. In the rest of the country, White Cheddar is appreciated for its rarity. Our waxed natural Cheddar is a 12 month beauty smooth, rich, and an elegant gift. Net wt. 2 lb.
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Wensleydale with Cranberries (8 ounces) by igourmet.com
: :The only true Wensleydale cheese in the world comes from the milk drawn from cows that graze the sweet limestone pastures on farms in Upper Wensleydale, England. First made there during the Norman invasion, when French monks from the Roquefort region were brought over to practice their cheese-making skills. The Wensleydale pastures give the cheese the unique, refreshing flavor for which it is renowned. The cheese is a fresh, young cheese taken at only three weeks old. It ...
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Roquefort (8 ounces) by igourmet.com
: :Roquefort is the ancient blue cheese from the Rouergue, a small region of southern France. It ranks with Stilton and Gorgonzola as the three musketeers of blue cheese, setting the gold standard for all other blues. Roquefort is made from raw sheep's milk, as opposed to the pasteurized cow's milk of its chief rivals. It is aged naturally in the caves of Cambalou for a minimum of three months, developing an intense flavor profile. The Roquefort Association, Inc. ...
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Academia Barilla Pecorino Dolce - 1lb. wedge
: :Academia Barilla Pecorino Dolce is made from sheep's milk obtained from the internal hillsides on the island of Sardinia. It is characterized by its wonderful aroma, texture and bouquet. Aged for 60 days, it maintains all the flavors of the sweet, fresh milk used in production. This cheese can be enjoyed as a second course, cut into thin strings and combined with grapes, pears or fresh vegetables (fennel, chicory, chicory heart, white turnips, and artichoke hearts). It can ...
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THE GRILL CARE COMPANY D400-2253 DELUXE CERAMIC BRIQUETTES - 54 PC
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Manchego - Aged 6 Months
: :An older Manchego gets heartier and more flavorful as it ages. From El Trigal, Spain, this sheep's milk cheese has a more developed flavor and firmer texture than younger Machengo cheeses. A good blend of salty and nutty flavors, and sweet hints and buttery taste. Excellent to give a tapas or antipasto platter more dimension. Pair with a blanc de noir champagne.
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Parmigiano Reggiano Vacche Rosse (8 Ounce) by igourmet.com
: :Up until the post WWII era, the Reggiana was the main breed of cow in the province of Reggio Emilia. A beautiful beast, this unique cow has a striking red coat. During recent times, these red cows were replaced by more typical, and more productive, black and white cows. Sadly, by the late 1980's only a few red cows remained. However, during the last few years the breed has been reinvigorated and is now being used for the ...
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Pecorino Romano Bronzetto (8 ounces) by igourmet.com
: :The first recorded description of Pecorino Romano dates back to the 1st Century AD, when the agronomist Lucius Moderatus Columella described how to make Pecorino Romano in his De Re Rustic. We also know that 1 oz. of Pecorino Romano was part of the ancient Roman legionaries daily rations. Traditionally made in Latium (Rome), by the 19th Century the demand for Pecorino Romano had become so great that many makers turned to Sardinia to make this cheese. Today, ...
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