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Valdeon (8 ounce) by igourmet.com
: :This DOP Spanish blue cheese is often sold as Cabrales in the United States because its flavor is similar to that bold blue, but is slightly tamer. It, therefore, appeals to a wider range of palates. The cheese is made in the Castille-Leon region of the northwestern Spain and is wrapped in chestnut leaves before being sent to market. The cheese has a very intense blue flavor, but is not as yellowed or as biting as true Cabrales.Made from pasteurized cow's milk.Photo depicts whole 6 lb. form of cheese.We cut and wrap ...
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Roquefort
: :Roquefort cheese is one of the world's oldest and most respected cheeses. It dates back to ancient Rome, around AD 79. Charlemagne loved it and in 1411, Charles VI of France granted that the cheese be allowed to age in the caves of Roquefort-Sur-Soulzon,
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Bleu d'Auvergne (8 ounce) by igourmet.com
: :This blue from southeastern France is creamier than Roquefort, owing to the fact that it is made from cow's milk rather than sheep's. The terrain near Auvergne is craggy and desolate, and thus, better suited to raising sheep than cows. Even so, the region manages to produce enough cow's milk to eke out its small annual production of Bleu d'Auvergne. Bleu d'Auvergne is great crumbled on a tossed salad. You should also try a small piece on a slice of apple for a beautiful, healthy midday snack.Made from unpasteurized cow's milk.Whole form ...
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Cabrales (8 ounce) by igourmet.com
: :Queso Cabrales is a natural cheese made in the artisan tradition by rural dairy farmers. This cheese can be made of pure cow's milk, but, depending on availability, can also be blended with some goat and/or sheep's milk as well. All the milk used in its production must come exclusively from herds raised in a small zone of production in northern Spain. Cabrales is aged from two to six months in natural caves in the mountains nearby. In these caves, the relative humidity is 90% and the temperature varies between 45ยบ and ...
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Fourme d'Ambert AOC (8 ounce) by igourmet.com
: :This AOC (name controlled) creamy blue cheese is a lovely French treasure. 'Fourme' is the old French word for cheese from the Latin noun forma, describing its cylindrical shape. Ambert is the mountainous town in Auvergne where the cheese is made. The people of this town have been making Fourme d'Ambert since the 7th century! That makes this cheese as old as Roquefort. Fourme d'Ambert is high in moisture and compact in texture, so the blue mould does not spread in veins like other Blues. Rather, it forms in distinct, disconnected pockets. ...
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French Cheese Roquefort 'Cosse Noir' 1 lb.
: :Roquefort 'Cosse Noir'- half wheel, sheep's milk blue cheese. 1 lb/454 gr by GabrielCoulet, France. Probably the worlds greatest blue cheese. It is produced entirely from the milk of the ewes that feed on the vast plateaus found in the Aveyron. It is the quality of the milk, the processing of the curd, the adding of 'penicillium roqueforti' and finally the ripening in natural caves that give us this unique and remarkable French cheese. The exterior aspect of a Roquefort should be white and faintly shiny. Texture: Uncooked, unpressed soft cheese with ...
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Kosher Roquefort (limited quantities)
: :Kosher Roquefort from France certified Halav Israel.NOTE: While supplies last.
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Le Papillon Roquefort - 3 LB Wedge
: :Blue-veined Cheeses are marbled with a bluish-green mold. There are a variety of blue-veined cheeses such as Danish Blue, made from cows milk, and French Roquefort, made from sheeps milk. Blue Cheeses are pungent, sharp and peppery to taste, making them ideal for flavoring many foods.
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Roquefort - 3.5oz wedge
: :Roquefort cheese is one of the worlds oldest and most respected cheeses. It dates back to ancient Rome, around AD 79. Charlemagne loved it and in 1411, Charles VI of France granted that the cheese be allowed to age in the caves of Roquefort-Sur-Soulzon, where they still affinage today. This process gives it the illustrious taste that makes it so famous. It rivals Brie for the title of King of Cheeses. This cheese has a very potent, salty taste that tends to be a little spicy at times.
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Roquefort Carles AOC (pre order)
: :The AOC has designated that Roquefort is one of France's elite cheeses. Century-old techniques are used to make it. Roquefort cheese is one of the world's oldest and most respected cheeses. It dates back to ancient Rome, around AD 79. Charlemagne loved it and in 1411, Charles VI of France granted that the cheese be allowed to age in the caves of Roquefort-Sur-Soulzon, where they still affinage today. This process gives it the illustrious taste that makes it so famous. It rivals Brie for the title of King of Cheeses. This cheese ...
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