International Cheeses

Type: semi-soft
Country: Ireland
Name: Blarney Castle
Description: The Blarney Castle is one of Ireland's most visited tourist attractions. The castle contains the Blarney Stone, believed to be half of the Stone of Scone which originally belonged to Scotland. Scottish Kings were crowned over the stone, because it was believed to have special powers. Named after this famous landmark, Blarney Castle cheese is a semi-soft, part-skim cheese of exceptional quality and original character. Wholly natural, containing no artificial flavors or additives, its subtle flavor is reminiscent of a fine young Dutch Gouda. It comes from the heart of Ireland, a country with a lush green, unspoiled countryside, giving the cheese a wholesome purity. Varieties sold separately.

Type: Blue
Country: England
Name: Lemon Zest Stilton
Description: White Stilton, the young, immature cousin to the world famous British blue cheese, is extra creamy and deliciously tangy but somehow unfinished all by itself - much like plain yogurt. Hence the need to introduce a fruit. The Lemon Zest addition tames the brash White Stilton. After your first bite you will immediately recognize that the combination is a natural fit. The expert cheesemakers have added exactly the right amount of fruit such that the cheese is not overly sweet. Aged for a minimal time period, our family of flavored White Stiltons are fresh tasting products. Owing to their delicious flavors, beautiful presentations and wickedly scrumptious names, this is among the best selling blended cheeses in the U.K.

Type: Cheddar
Country: England
Name: Scrumpy Jack
Description: Scrumpy Jack is the name for farmhouse cider traditionally made in the west of England. It is made from pressed and fermented cider apples with no concentrate, artificial colorings, flavorings or sweeteners added. Scrumpy Jack is drier than most commercially available ciders, making it the perfect partner for Cheddar. Scrumpy Jack - the cheese - is a Cheddar blended with crunchy bits of apple and Scrumpy Jack cider. It is made by Abergavenny of Wales, a revered cheese producer. Nestled in the Usk Valley, Abergavenny's plant is a true blend of tradition and modernization. Made from pure milk taken from local farms, Abergavenny Cheddars are creamy and flavorful. Encased in cider-colored wax, enjoy Scrumpy Jack (the cheese) before or after dinner, or as a breakfast cheese.

Type: semi-pressed
Country: England
Name: Sharpham Rustic
Description: From the Jersey herd of Sharpham estate on the banks of the River Dart. This loosely textured semi pressed cheese has lots of flavour with a delicious creamy finish. Made using unpasteurised milk, It is a cheese that once you begin eating it is difficult to stop

Type: semi-soft
Country: England
Name: Stinking Bishop
Description: Winner of the 2001 Best Exported British Cheese Award, Stinking Bishop is a washed rind cheese dating back to the Cistercian monks who once settled in Dymock where this cheese is made. Washed in fermented pear juice (also called "Perry"), the cheese develops a stinky, pungent, orange-colored, sticky rind. Named after the Stinking Bishop pear varietal, this cheese is a spectacular dairy experience. Suitable for Vegetarians.

Type: Swiss
Country: France
Name: French Raclette
Description: The world’s most famous melting cheese, Raclette is made in the Alps on both sides of the French-Swiss border. The French version is perhaps a bit softer than Swiss Raclette, but the two taste very similar. Raclette has a semi-soft interior dotted with small holes and a rosy inedible rind. Eaten as a table cheese, Raclette has a smooth, creamy taste that is neither too salty nor sharp. However, our French Raclette tends to have a strong, pungent aroma that is not for the timid. This cheese is traditionally melted (a half wheel is placed in a fireplace, then the melted top surface is continuously scraped off) and layered atop boiled potatoes, pickles, fresh vegetables and sliced meats

Type: Brie
Country: France
Name: Brie Mon Pere
Description: Brie is a soft cow's milk cheese named after Brie, the French province in which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in color with a slight greyish tinge under crusty white mould; very soft and savoury with a hint of ammonia. The white mouldy rind is tasteless and edible. There are now many varieties of Brie made all over the world, including plain Brie, herbed varieties,double and triple brie and versions of Brie made with other types of milk. Brie is perhaps the most well-known French cheese, and is popular throughout the world.

Type: Blue
Country: Italy
Name: Gorgonzola Dolce
Description: From Italy's Lombardy region comes the most imitated blue cheese in the world. Many cheeses falsely claim to be gorgonzola, but they always leave you singing the blues. Authentic Italian Gorgonzola comes in two varieties; Dolce - meaning sweet, and Mountain - the sharper and firmer version. Dating back to ancient times, this member of the stracchino family is one of the world's classic cheeses. Almost spreadable, Gorgonzola Dolce is supple and luxurious with an unmistakable tangy creaminess. Its pale white interior is laced with streaks of blue, giving Gorgonzola Dolce a striking appearance to match its piquant flavor. Enjoy Gorgonzola Dolce as a table cheese, spread thickly on a piece of crusty baguette, or as an ingredient in your favorite salad dressing.

Type: semi-hard
Country: Italy
Name: Grano Padano
Description: Stravecchio Oro del Tempo is a superior, 22-month aged Grana Padano produced by Agriform near Venice. This masterpiece compares beautifully with its better-known cousin Parmigiano Reggiano. The flavor of Stravecchio is intense and complex, with fruity overtones that evoke pineapple or strawberry, depending on the season. Like all precious things, every Stravecchio cheese is one of a kind, and each wheel is branded with a unique serial number..

Type: Hard
Country: Argentina
Name: Parmigano Reggiano
Description: Second only to Brazil in area, Argentina is home to endless miles of grazing pastures. Their pasture fed cows produce 5,100 million liters of milk per year! After 50 years of independence, a huge flood of Europeans moved to Argentina due to her open immigration policy. Many Italians came as migrant workers for the harvest season to make their money to return to Italy in the off-season. Other Italians chose to stay. They missed their precious Parmigiano Reggiano, so they began trying their hand at making it locally using traditional Italian methods. Reggianito means little Reggiano because the wheel is reduced to 15 lbs. from the enormous 80 lb. drum the Italians produce. This was done because it was too difficult for the oxen to move the large wheels from the farms outside Buenos Aires into the city. Reggianito is cured longer than any other South American hard cheese, leading to a rich, enhanced flavor. This cheese tastes a little saltier than its namesake, but don't be confused. The white crystals in the cheese are not salt grains, they are crystallized free amino acids. This gives the cheese a lovely grainy texture. Reggianito is perfect for cooking or grating over pasta. If you like Parmigiano Reggiano, give this Argentinian version a try.

Type: Stracchino
Country: Italy
Name: Taleggio
Description: The softest, creamiest member of the famous Italian Stracchino cheeses, Taleggio was first made in the valley of the same name, located in the historic province of Bergamo. Taleggio made its debut in the international cheese markets after World War I, around the same time as its cousin Bel Paese. Its rough, rosy crust (inedible), pale yellow interior, and rich and buttery, fruity, slightly salty flavor are what give Taleggio its individuality. Taleggio's soft, incredibly flavorful interior is creamy in texture and has a pungent aroma. The cheese imparts the essence of the Italian countryside in such a demonstrative manner that you could swear you were sitting among the cows on a grassy hillside in Lombardy. Made from pasteurized cow's milk.

Type: Camembert
Country: Germany
Name: Cambozola
Description: Cambozola, which is made by Kasseri Champignon in Bavaria, is a rich and creamy Camembert-type cheese with a bloomy white rind. Beneath its crust one finds streaks of tangy blue. Hence its name: the marriage of Camembert and Gorgonzola gives us Cambozola. Very popular all over the world, Cambozola is the perfect addition to the after-dinner cheese course and pairs well with fruit and nuts.

Type:
Country: Greece
Name: Kasseri
Description: In early Greek mythology, the ability to make cheese was referred to as "a gift of everlasting value." In modern Greece, the most basic sheep cheeses are called Kasseri. They are made in large wheels of fairly firm cheese. Kasseri is made from a careful blend of 75% sheep's and 25% goat's milk. It is a subtle cheese with a hint of olives in its flavor. Its texture is at first waxy and becomes oily as it reaches room temperature. During manufacture, once the cheeses are set in their molds, they are given a brine bath to arrest their development, then set aside to dry and age. Because of its unusual ability to stay solid when heated, Kasseri is often served grilled or fried with olives.

Type: Gouda
Country: Holland
Name: Koopsen Kass Double Cream
Description: Holland's best-selling cheese, is made from whole milk, giving the cheese a butterfat content of 48%. To make a cheese that is even creamier, Gouda producers add extra cream to the milk, producing a cheese called Roomkaas with butterfat content of 60%. Our Gouda producer's Roomkaas is named Koopsen Kaas Double Cream. Each wheel of Koopsen Kaas is stamped with the designation Grand Cru, indicating that it is one of their top cheeses. Smooth, buttery and delightful, this cheese pairs well with fresh grapes, pears, and dried Turkish apricots.

Type:
Country: Spain
Name: Manchego
Description: A cheese from the plains where Don Quixote of legend tilted at windmills, Manchego has been made in La Mancha since the time of the Romans. This true aged raw milk Manchego is made only from the mild of the Manchega sheep from the La Mancha Plateau region, more than 600 meters above sea level. The flavor is slightly acidic and piquant, the persistent taste of the sheep’s milk gives it a nutty finish.

Type:
Country: Denmark
Name: Old Amsterdam
Description: The Dutch Masterpiece is here at last! Made in Holland from local pasteurized cow's milk and imported Italian cultures, gold medal winner Old Amsterdam tastes like a young Parmigiano-Reggiano crossed with an Aged Dutch Gouda. It is well-known for its rich, nutty, robust flavor and firm texture, both the result of it being perfectly matured for over twelve months. Excellent in salads, shredded over soups or chili, and on sandwiches, hot or cold, Old Amsterdam is perfect with a glass of fine wine or port. Made from pasteurized cow's milk.

Type: Cheddar
Country: Wales
Name: Tintern
Description: The Cistercian abbey of Tintern is one of the greatest monastic ruins of Wales. Erected in 1131, it was the second Cistercian abbey in all of Great Britain, and the first in Wales. This blended Welsh cheese is named after the Tintern Abbey. With loads of chives and shallots mixed throughout its cheddary body, it makes a great pub cheese, especially appreciated when served with your favorite beer or ale. Its exterior is protected by a generous coating of bright green wax, which serves to highlight the green flecks of chive inside the cheese and completes an outstanding presentation

Type: Swiss
Country: Switzerland
Name: Cave Aged Emmental
Description: Matured to perfection, Cave Aged Emmental is a special taste experience! Unlike traditional Emmental (also known as Swiss Cheese), this one has a dark brown rind and a unique, nutty, full-flavored taste. It is manufactured by Emmi, master cheesemakers since 1782. Made in massive 200 pound wheels from pure, unpasteurized cow's milk, this special "Swiss" is aged for at least 12 months in sandstone caves deep below the Santenberg in the Canton of Lucerne. Using ancient techniques, a constant temperature and humidity can be achieved in the caves all year round, ensuring perfect development of every cheese Emmi produces

Type:
Country: Ireland
Name: Dubliner
Description: Dubliner is a unique cheese that can take on many faces. Its mature, complex character makes it a sophisticated addition to any traditional cheese plate, while its sweet aftertaste invites hungry snackers and cheese aficionados alike

Type: Gouda
Country: US
Name: Aged Gouda
Description: Vermont Aged Gouda, raw milk, the gem of our line of Goudas, these wheels are aged at least one year. This produces a firm, intensely flavored cheese more sophisticated than our other varieties. And people bang on the farmhouse door asking "Is it ready yet?" It seems, once you try it, it's hard to forget. But be patient - it is worth the wait.

Type: Swiss
Country: Denmark
Name: Danbo
Description: Danbo is one of the most popular cheeses in Denmark. Served for breakfast or just for snacks, this Swiss-style cheese is usually at hand in the Danish kitchen. Made from partially skimmed cow’s milk, this semi-soft cheese has a mildly sweet, nutty flavor