All Cheeses

Type: Gouda
Country: US
Name: Taylor Farm Farmstead Gouda
Description: Vermont Farmstead Gouda, attractively sealed in red wax, this is our traditional, unadulterated Gouda. It's perfect for slicing or melting, and can easily find its way into all dishes from appetizers to dessert trays, from breakfast through midnight snacks. Awards- 2002 American Cheese Society Cow

Type: Gouda
Country: US
Name: Taylor Farm Smoked Gouda
Description: Maple Smoked Gouda, raw milk, in the words of Henry 'The Cheeseman' Tewksbury, author of Vermont Cheeses, "Even smoked Gouda from Holland...does not compare with the excellence of this local product." Smoked with maple wood, our farmstead Gouda takes on a new dimension. Milder than hickory-smoked cheeses, this is our most popular cheese and my personal favorite. Awards-200, 2001, 2003 American Cheese Society Cow

Type: Gouda
Country: US
Name: Taylor Farm Caraway Gouda
Description: Caraway Gouda, raw milk, known as Leyden in Holland, these varieties are studded with lightly toasted caraway seeds. Smoked caraway is also available

Type: Gouda
Country: US
Name: Taylor Farm 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. Very limited supply.

Type: Cheddar
Country: US
Name: Grafton Village Sage Cheddar
Description: We have taken our superior cheddars and added the tang of smoked maple wood, the herbaceous hint of sage and the lively spark of garlic. These flavored cheddars are great with crackers, crusty bread, sliced for use in sandwiches (try spreading the bread with pesto, mustard or avocado) or grated into an omelette for brunch or breakfast.

Type: Cheddar
Country: US
Name: Grafton Village Garlic Cheddar
Description: The flavor of pure garlic lends the warmth of the Mediterranean to our Vermont Cheese We have taken our superior cheddars and added the tang of smoked maple wood, the herbaceous hint of sage and the lively spark of garlic. These flavored cheddars are great with crackers, crusty bread, sliced for use in sandwiches (try spreading the bread with pesto, mustard or avocado) or grated into an omelette for brunch or breakfast.

Type: Gouda
Country: US
Name: Taylor Farm Garlic Gouda
Description: Garlic Gouda, raw milk, this is our fastest selling flavored variety. Mellow garlic pairs nicely with the Gouda in melted cheese sandwiches or in omelets. I tell pople this cheese will help fight winter colds - but that statement hasn't been evaluated by the Food and Drug Administration! Besides, who needs an excuse? Cow

Type: Gouda
Country: US
Name: Taylor Farm Chipotle Gouda
Description: Chipotle Gouda, raw milk, has a conservative sprinkling of smoky, red Chipotle peppers adds a lively twist to this unique variety. Not too hot, for those who have some trepidation - just right. Cow

Type: semi-soft
Country: France
Name: Chimay with Beer
Description: Just north of the French border lies Chimay, a town in the Belgian forest of Mont du Secours. In 1850, Trappist monks built a Cistercian Abbey there as a place to study, pray and work. In 1862, the monks added a dairy and a brewery to the Abbey to help generate funds for their livelihood. Soon thereafter, they started making cheese from milk produced at the dairy that became quite popular at the local marketplace. Our Chimay cheese is a variation of their original recipe, but is even more special, as the rind is washed with their already famous Chimay beer rather than ordinary spring water. This new variety developed an incomparable flavor that delighted the nose as well as the palate. The cheese is semi-soft and has a nutty, well-finished flavor with just a hint of hops and malt. While its aroma is quite strong, the taste of the cheese itself is somewhat mild but not at all bland. · Made from scalded cow’s milk

Type: Blue
Country: US
Name: Great Hill Blue
Description: Located on the shores of Buzzard's Bay, 50 Miles south of Boston, Great Hill Dairy in Marion, Massachusetts has been known for its outstanding herd of Guernsey cows, as well as for its prize-winning Acacia and Orchid collections. Great Hill produces a unique tasting blue cheese in its turn-of-the-century barn. Great Hill Blue is an internally ripened variety made with raw, unhomogenized milk resulting in a full-flavored smooth tasting cheese. The cheese has a rather dense and yellow curd, as no bleach or food colorings are added. Its texture is crumbly and slightly drier than Roquefort or Gorgonzola.

Type: Blue
Country: US
Name: Iowa:Maytag Blue
Description: Nestled in among the rolling hills of central Iowa is the Maytag appliance factory. Down the road and around the corner is the Maytag Dairy, which produces Maytag Blue cheese, among other, lesser-known cheeses. Yes, the two are related. Fritz Maytag, son of the founder of the Maytag washing machine company, decided he wanted to make his own entrepreneurial mark on the world. Shortly before World War II, he began working with scientists at Iowa State University to begin making a great American blue cheese, modeled after those of Europe. The result was one of the first American farmstead cheeses of superior quality. The dairy is now independent of the appliance company and collects milk from a local dairy cooperative, rather than raising its own cows. Maytag cheese makers, however, are still hand making the same cheese that they created in the 1930's. Maytag Blue's popularity has taken off with the growing interest in American farmstead cheeses, and this wonderful, tangy blue cheese is now featured on menus across the country. Its wonderful flavor, moist yet crumbly texture, and lemony finish make Maytag one of the world's great blue cheeses.

Type: Blue
Country: England
Name: Mature Blue Stilton
Description: The original pioneer of Blue Stilton, commonly referred to as "The King of Cheeses," was Mr. Cooper Thornhill, owner of the Bell Inn on the Great North Road in the town of Stilton. In 1730, Mr. Thornhill discovered a distinctive blue cheese while visiting a small farm in rural Leicestershire. He fell in love with the cheese and forged a business arrangement that granted the Bell Inn exclusive marketing rights to Blue Stilton. Soon thereafter, wagon loads of cheese were being delivered to the Inn. Since the main stagecoach routes from London to the North of England passed through the village of Stilton he was able to promote the sale of this cheese and the legend of Stilton rapidly spread far and wide. The extraordinary flavor comes from careful aging for a minimum of six months. This Stilton is produced in Leicestershire and is full, rich and creamy. Its shocking blue veins radiate outward from a natural, crinkly brown crust, revealing layers and folds of honeyed, cheddary flavor. We recommend this mature Stilton as a pure table (eating) cheese; it is too precious and delicious to submerge in a dressing or dip. ? Made from pasteurized cow's milk.

Type: Blue
Country: Italy
Name: Mountain Gorgonzola
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. Intensely delicious, Mountain Gorgonzola is mild yet tangy, creamy and firm with a pale white interior laced with streaks of blue. Enjoy Mountain Gorgonzola as a table cheese or as an ingredient in your favorite salad. Or try it the Italian way - on a plate drizzled with honey. Made from pasteurized cow's milk.

Type: semi-soft
Country: Italy
Name: Bra Tenero
Description: Although it is named after a small town in the Italian province of Cuneo in Piedmont, this cow’s milk D.O.C. cheese was never actually made there. The farmers and herdsmen in this area, however, let it mature in their cellars and sell it everywhere. Bra is most closely linked to the nomadic herdsmen of Italy who come from the valleys of Italy to winter on the plain of Cuneo. They provide the milk for the cheese and often even make and/or age the cheese. Bra is available in soft and hard versions. The type that we carry is aged for approximately six months to develop a piquant, yellow-orange paste that is hard enough to grate and is, therefore, wonderful for use in baking, as well as being a flavorful table cheese. · Made from raw cow’s milk, aged over 60 days

Type: Blue
Country: England
Name: Royal Blue Stilton
Description: Long known as "The King of Cheeses", Blue Stilton is one a handful of British cheeses granted the status of a "protected designation origin" (PDO) by the European Commission. Only cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire and made according to a strict code may be called Stilton. There are just six dairies licensed to make Stilton, each being subject to regular audit by an independent inspection agency accredited to European Standard EN 45011. To be called Stilton, a cheese must: ? be made only in the three counties from local milk which is pasteurized before use ? be made only in a traditional cylindrical shape ? be allowed to form its own crust or coat ? be un-pressed ? have delicate blue veins radiating from the center ? have a taste profile typical of Stilton Made by the Long Clawson dairy, this product is perfect for snacking and as a part of the cheese course, but also is a wonderful cheese for salads and cooking.

Type: Blue
Country: England
Name: Royal Windsor
Description: Royal Windsor is a British creation, combining three wonderful flavors into one of the most visually striking cheeses the world has ever seen. The base cheese is cheddar, which is marbled with bright red, fruity Elderberry wine. Inside is a layer of veiny Blue Stilton, offering its tangy, distinctive flavor. The taste combination is extraordinary and the presentation will certainly draw many oohs and aahs at your next party. If you like Huntsman (Double Gloucester with Blue Stilton), then you must try Royal Windsor.

Type: Blue
Country: France
Name: Saint Agur - Select Cut
Description: St. Agur is made in the village of Monts du Velay in the Auvergne region of France. Made from cow's milk and ripened for at least 2 months, this is a rich creamy blue with a spicy blue flavor. Mild in flavor and not too salty in comparison to more traditional blues, St. Agur appeals to many palettes. Perfect spread on pear or apple slices, or just on some French bread or raisin bread. Because of its creamy nature, it melts well in sauces or just on top of chops.

Type: Blue
Country: US
Name: Berkshire Blue
Description: This cheese was born in 1999, borrowing a recipe from the blue made by the Willett Farm Dairy of Somerset, England. The main differences are that this cheese is made in Massachusetts, under license from Willet Farm, and that the domestic version is aged an extra 15 days at 35?F to comply with U.S. regulations regarding products made with raw milk. Like Willet Farm's blue, Berkshire Blue is made from whole unpasteurized Jersey cow?s milk. Whereas its English counterpart is sold in London?s leading specialty food stores, for example, Fortnum & Mason and Partridge?s, the US version is still very hard to find. This artisan cheese is made in small batches, starting with only 60 gallons of milk. Its production is done completely by hand, and by only one person. It is hand-stirred, hand-ladled and manually turned, resulting in an exceptionally creamy, smooth blue.

Type: Blue
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: semi-soft
Country: Ireland
Name: Ardrahan
Description: Ardrahan is a type of semi-soft cheese with a pungent aroma, Ardrahan cheese has buttery textured honey-coloured centre with a complex delicate flavour. It has a washed rind which grows into a golden colour, and its size and weight tend to vary slightly due to the fact that it is a hand-made product. In general the large wheel weighs about 1 kg. There is also a small consumer wheel which weighs 300g. It is yellow-coloured. Ardrahan also develops a nutty flavour with maturity. It has a unique flavour that lingers, leaving a very pleasant after-taste. It contains only 25% fat approximately. It is hand made using traditional methods and only whole milk and vegetarian rennet are used.

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. ? Made from pasteurized cow's milk.

Type: Blue
Country: England
Name: Huntsman
Description: Huntsman is the marriage of two delicious British classics, Double Gloucester and Blue Stilton, brought together through a complex layering process. Creamy, forceful Stilton is sandwiched between an exterior of mellow, satiny Double Gloucester. The result is an excellent flavor combination that is as delicious as it is beautiful. While some purists may turn their noses up at modern creations like Huntsman, one taste led us to appreciate this English application of technology and innovation. ? Made from pasteurized cow's milk.

Type: Blue
Country: Argentina
Name: San Ignacio Blue
Description: Blue cheese originated in France, the first being Roquefort. The techniques for producing blue cheese were perfected over the centuries, during which time the recipe for blue cheese spread across the globe. Monks were instrumental in this global learning, as they brought the secrets of cheesemaking with them in their endeavors. Nowadays, the Cheese Masters at San Ignacio in Santa Fe, Argentina make blue cheese with the same passion and expertise as those before them. Made from rich, creamy pasteurized cow's milk, the blue mold spores which give this cheese its characteristic color and flavor are imported from France. San Ignacio Blue has a soft, creamy and crumbling texture that displays a balanced contrast between its white color and the greenish blue veins. Excellent crumbled over salads or in numerous recipes; San Ignacio Blue is also a delicious snacking cheese when served with fruit and crusty French bread.

Type: Blue
Country: New Zeland
Name: Windsor Blue - Select Cut
Description: This award winning blue comes from the limestone country of the central South Island of New Zealand. It is named after the township of Windsor, nestled in the heart of North Otago's downlands. This high cream blue has a fantastic rich and full-bodied flavor produced through a combination of premium raw materials and a unique blue culture. ? Windsor Blue is New Zealand's most decorated cheese with 9 trophies and 9 gold medals. ? Whitestone Cheese recently scooped 3 awards from the 2005 New Zealand Cheese Awards, which included winning the Champion Cheesemaker award for Whitestone's Jason Tarrant. Congratulations!

Type: Cheddar
Country: US
Name: Grafton Village Stone House Cheddar - aged over 6 years
Description: Stone House Cheddar has a super strong flavor that lasts and lasts with a dry, crumbly texture. It is the longest-aged cheddar produced in Vermont. It is not for the meek. This is available in a one pound block

Type: Cheddar
Country: US
Name: Grafton Village Five Star Cheddar - aged 5 years
Description: he flavor of Five Star is overwhelmingly robust with an extended, pleasant finish. Five Star, a dry textured cheese provides a "melt-in-your-mouth" taste sensation appreciated most by educated palates. It is best to allow this cheese to warm to room temperature before cutting and serving. This is available in a one pound hand waxed block

Type: Cheddar
Country: US
Name: Grafton Village Four Star Cheddar - aged 4 years
Description: An outstanding mature cheddar selected for its pronounced flavor and smooth finish. Drier and slightly crumbly, it's best to allow this cheese to warm before cutting and serving. This cheese is excellent when accompanied with dried fruits and nuts, crusty breads and big wines This is available in a one pound Four Star brick.

Type: Cheddar
Country: US
Name: Grafton Village Grafton Gold - 3 Year Super Aged Cheddar
Description: Limited-Edition, Exceptional Vermont Cheddar At Grafton Village Cheese Company, we have made a commitment to producing the finest cheddar - and now, going into the second century of cheddar making in Grafton, we are introducing our super-aged product. Continuing our tradition of handcrafted, aged cheddar cheeses, we are delighted to add to our collection Grafton's new gold standard: Grafton Gold. Aged for 30 to 36 months, it has a robust, full flavor balanced by a smooth creaminess. This extra ageing gives the cheese more time to release moisture, thus concentrating the flavor. Made with unpasteurized high-butterfat Jersey cow milk, Grafton Gold, like all our cheddars, is 100% natural. Time is one of our premium ingredients. Best served at room temperature, Grafton Gold is the cheese to savor with a bottle of vintage red wine or as the star of the cheese course.

Type: Cheddar
Country: US
Name: Grafton Village Classic Reserve - 2 year extra aged Cheddar (Wheel)
Description: Aged for about two years and sealed in black wax to keep the cheese fresh, Classic Reserve is the signature product of Grafton Village Cheese Company. Raw-milk cheeses have depth and complexity of flavor so appreciated by cheese lovers; aged cheddar, like fine wine, is a living, breathing product of the earth. Ageing gives the cheese a longer time to release its moisture, concentrating and developing its flavor. The extra-high butterfat milk of the Jersey cow has a creaminess that offsets the "sharpness" caused by the lactic acid in the cheese.

Type: Cheddar
Country: US
Name: Grafton Village Classic Reserve - 2 year extra aged Cheddar (Brick)
Description: Aged for about two years and sealed in black wax to keep the cheese fresh, Classic Reserve is the signature product of Grafton Village Cheese Company. Raw-milk cheeses have depth and complexity of flavor so appreciated by cheese lovers; aged cheddar, like fine wine, is a living, breathing product of the earth. Ageing gives the cheese a longer time to release its moisture, concentrating and developing its flavor. The extra-high butterfat milk of the Jersey cow has a creaminess that offsets the "sharpness" caused by the lactic acid in the cheese.

Type: Cheddar
Country: US
Name: Grafton Village Maple Smoked Cheddar
Description: Our Maple Smoked Cheddar is bathed in the cool smoke from smoldering hard maple wood for four to six hours. 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, just as tasty on breakfast menus (great in omelettes) as on cocktail trays.

Type: Cheeseball mixes
Country:
Name: Wind and Willow Blue Cheese Mix
Description: Blue Cheese The subtle and yet distinct flavor of blue cheese makes this an instant classic. Make as a cheeseball or as a log and roll in walnuts. Make your own salad dressing or dip and use in other wonderful recipes.

Type: Cheeseball mixes
Country:
Name: Wind and Willow Garlic Herb Mix
Description: Rolled in parsley and pecans, you can't go wrong with this traditional favorite.

Type: Cheeseball mixes
Country:
Name: Wind and Willow Spinach Artichoke Mix
Description: A great Cheeseball, of course! But also the base for fabulous appetizers and entrees. Try our famous Spinach-Artichoke Chicken recipe.

Type: Cheeseball mixes
Country:
Name: Wind and Willow "The BLT" Mix
Description: Whether serving it as a cheeseball, a sandwich spread, a potato topper or a salad show stopper . . . you're going to love this little packet of fun!

Type: Cheeseball mixes
Country:
Name: Wind and Willow Tomato Pesto Mix
Description: Tomato. Pesto. Need we say more? Serve with a variety of crackers and fresh veggies. Or try spreading on slices of French or Italian bread and warm in the oven.

Type: Cheeseball mixes
Country:
Name: Wind and Willow Tuscan Olive Mix
Description: Old world flavors come together for a sensual taste experience. In minutes you can prepare an appetizer that will be talked about all night long.

Type: Cheeseball mixes
Country:
Name: Wind and Willow Caramel Apple Mix
Description: Fall just isn't complete without a Caramel Apple Cheeseball! We love it spread on apple slices. Or try it as the "sauce" on our Sweet Harvest Dessert Pizza. NOW it's fall!

Type: Cheeseball mixes
Country:
Name: Wind and Willow White Chocolate Amaretto Cheesecake Mix
Description: This dreamy creamy blend of white chocolate and amaretto is rolled in sliced almonds. For a new twist, try serving on ginger snaps.

Type: semi-hard
Country: England
Name: Bishop's Blessing
Description: Only a few farms in England possess a herd of water buffalo. Imported from Italy and Romania, these buffalo are unaltered by genetic manipulation and still thrive without excessive antibiotics and high protein feeds. Instead, they feed on the grass and clover from the English countryside. Their milk is pure white and beautifully smooth - and full of natural goodness. Buffalo milk is much lower in cholesteral than cow's milk, great news for all who are watching their cholesterol! It is also richer in proteins, important minerals such as calcium, iron and phosphorus, richer in vitamin A and contains high levels of the natural antioxidant tocopheral. If that isn't enough, buffalo milk is also good for people who are allergic to cow's milk. Bishop's Blessing is a semi hard compacted cheese with a lovely rounded, silky smooth flavor. For people who only thought of Italian mozzarella being made from buffalo milk, try this unique English cheese. Suitable for Vegetarians.

Type: semi-hard
Country: Austria
Name: Austrian Pumpkin Seed
Description: Die Kaesmacher cheese is produced in the untouched nature of the Waldviertel Plateau in Lower Austria. This region is well known for its high alpine areas, deep meadows, and wide plains. Die Kaesmacher is well known in Austria for its wide selection of cheeses using traditional recipes. One of their more unique offerings is a semi-hard cow’s milk cheese with chopped pumpkin seeds. The chopped pumpkin seeds give this crumbly cheese an intriguing texture. The tangy flavor lends itself well to its smooth, almost buttery finish. Made from unpasteurized cow's milk.

Type: semi-soft
Country: France
Name: Morbier
Description: The first wheels of Morbier ever produced were made from milk leftover from Gruyere de Comte production. The cheesemaker would press the leftover curd from the evening production of Comte into a mold and cover it with a thin layer of ash to prevent it from both drying out and attracting flies. The next day he would add the leftover morning curd on top of the ash. The result is a two-layered semi-soft cheese with a complex fruity flavor and a slight tang. The two layers of the cheese have slightly different flavors, with the layer from the evening milking tasting fruitier than that from the morning milking. The ash not only separates the two layers of the cheese, it also serves an aesthetic purpose as it makes a dramatic presentation. Morbier is made using raw cow's milk and has a complex, bold flavor. Its yellow-ivory interior has a smooth texture, wrapped inside a creamy-brown crust. This cheese pairs well with French Saucisson or is great on a sandwich made with a crusty bread. It also melts beautifully. Made from unpasteurized cow's milk

Type: White
Country: Wales
Name: Caerphilly
Description: Caerphilly is an original Welsh cheese that is quite similar to English Wensleydale and Lancashire. Caerphilly differentiates itself by having a higher moisture content than these other two, giving it a more buttery, less crumbly personality. A young, white, fresh-tasting cheese, Caerphilly has a pleasant, creamy flavor that goes well with a crisp Chardonnay. Suitable for Vegetarians.

Type: Farmhouse
Country: Ireland
Name: Carrigaline
Description: Carrigaline is an Irish farmhouse cheese from County Cork. The cheese is named after its town of origin, which in turn is derived from the Gaelic words “Carraig-Ui-Leighin” meaning “Rock of the Lynes”. This cheese is ideal for melting or simply for enjoying with an after-dinner drink. Made from pasteurized cow’s milk

Type: Blue
Country: US
Name: Cornish Bleu
Description: A new handmade blue cheese. Rounded and mellow with a naturally crusty rind. Matured for around 2 months

Type: soft
Country: England
Name: Wensleydale with Cranberries
Description: An original creation, Hawes Wensleydale Cheese with Cranberries displays an innovative combination of flavours and dramatic visual impact. The natural wholesome goodness, rich in vitamins, of this delicious creamy-white cheese, with its flaky open texture, fresh clean flavour and honeyed-after taste is only enhanced by the delicate fruity succulence of pure sweet Cranberries. A superb dessert cheese, perfectly complements a range of medium sweet white wines and light fruity reds.

Type: hard
Country: England
Name: Lyburn Gold
Description: Lyburn Gold is ripened for about 14 weeks and has a creamy smooth texture with very small holes, eyes, to be seen evenly distributed throughout. In terms of a make, it is a washed curd cheese. Although technically it is a hard cheese, because it has been pressed it is generally described as semi- hard. In terms of the competitions the Lyburn Gold has had another good year. At the British Cheese Awards, held at Cheltenham for the first time, the Lyburn Gold took a Gold in the Export Category and followed that with a Bronze in the Modern British Hard class. Down at the 2005 Bath and West, in Cheddar country, a first and second.

Type: Swiss
Country: Switzerland
Name: Swiss Raclette
Description: Until the 19th Century this perennial favorite was known as Valais. Taking its modern name from the French verb racler (to scrape), Raclette is now one of the most popular mountain cheeses worldwide. Made from whole, unpasteurized cow's milk, this raclette is typically aged 3-4 months. Smoother than gruyere, Raclette has a creamy and supple texture with fruity undertones that intensify when melted. A little firmer than its French counterpart, our Swiss Raclette is great served with Bunderfleisch or cured ham. Traditionally served with kirsch or beer.

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 cou