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Mexican style quesadilla melting cheese, excellent for quesadillas, queso fundido, nachos and casseroles. All natural, pasteurized cow's milk, creamy color, semi soft.
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The Australians make this full flavored blue from Pasteurized Cow's milk with a sweet, slightly nutty character and good aftertaste.
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Savoy Brand, Distributed by Pennsylvania Macaroni Co. Ingredients;Pasteurized part-skim milk, cheese cultures, salt, enzymmes and anti-caking agent (starch and powdered cellulose).
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Sheep's milk aged in the Netherlands. Creamy smooth, but a firm gouda type cheese.
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From Roque cremaery in Oregon, a complex blue with a slight smokey flavor.
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Aged six months or more, this pale, Ivory cheese is firm, dense and smooth with the slight graininess of a long-aged cheese. The flavor is nutty and brown-buttery, with prominent caramel notes. Made in Holland exclusively for Cypress Grove Co in Californi
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Swiss Lace, Low sodium, Semi Soft, Part Skim Milk. (35mg salt)
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The Original Guggisberg Cheese, made in the hills of Holmes County.
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Cypress Grove Brand Goat's milk with black truffle, with a slightly earthy taste.
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Made in Wisconsin, Cow's milk, pastuerized, for small and big kids alike! Perfect for breading and deep frying, or dipping with Miller's Mustard sold on Burgh Fav's!Sold by the lb.
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We think this is the world's best Extra Sharp provolone(Piccante).We call it Christmas cheese because we sell so mutch of it during the holidays. Made by Park cheese company in Wisconsin. Eric Liebentrau really knows how to make cheese.
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Domestic,Medium Sharp Provolone, The one with yellow rope. Sold by the piece each weighing approx 3 to 3-1/4 lb, we pick the biggest for your order!If you are looking for the provolone ball with the brown rope look under Italian cheeses.
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A smaller version of the Provolette ball, but this is not wax covered, you get approx a 3/4lb ball.
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A Great Blue Cheese made by the Maytag Family.
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Made by the Vermont Butter and Cheese Company.
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Sharp and Creamy, great for snaking with a full bodies domestic beer or wine.
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Great for salads.
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You get about 11 or 12 balls per pound. When making a Fresh Salad Caprese with ripe tomatoes, fresh basil, extra virgin olive oil and Fresh Mozzarella, This Polly O Brand is fantastic.
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Hoffman's Brand, A Really Smokey Hickory!
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We will cut a 1 lb piece off the ball.
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A Traditional Favorite
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From upstate New York. HOT!!
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This is the HOTTEST cheese we sell! Aged New York Cheddar with habanero, Jalapeno and Cayenne Peppers.
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Vermont White Cheddar
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A Spreadable delight made from aged Wisconsin Cheddar and Port Wine.
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Le Chevre Noir, (Vieilli- Aged). Made from pasteurized Goat's milk, bacterial culture, salt, microbial enzymes, calcium chloride. M.G 28% M.F, HUM 42% Moisture.
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Canadian White Sharp Cheddar, Aged 24 months. (1lb pc)
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Canadian Cheddar, not quite as sharp as the white, but still aged for 24 months.
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A Canadian White Extra Dry Cheddar is aged 5 years, and will almost crumble when you cut it.
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Don't mistake this cheese for Fontina. This one is Sharp and delicious. A cows milk cheese made in Wisconsin. It, in fact is our best selling sharp cheese, goes well with a nice Italian Red Wine and some Italian Bread.
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A vein of ash in the middle of this creamy California Goat cheese makes a great presentation.
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From Sonoma, Vella Cheese Company makes the best hard cheese for eating or grating! This Dry Jack they say rivals Reggiano.
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California's finest blue, from Farmstead Company.......and can compete with some of the best blues in the world.
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The Real foil aged brick that is kind of pungent. A German favorite.
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Spreadable, Rich, Smooth texture with a mild tangy flavor, that brings a fluffy lightness to cheescakes, souffles and mousse. Ingredients: Pasteurized Cow's milk, culture, enzymes, salt.
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This thick cultured cream has a nutty flavor, use with sauces, soups or dessert toppings.
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