|
|  |
Special Edition
|
|
|  |
Queso Fresco translates to
|
|
|  |
Mexican Style Quesadilla Melting Cheese
|
|
|  |
Grande: All Natural Soprafina Ricotta Cheese
|
|
|  |
Fresh Premium Whole Milk Ricotta Cheese
|
|
|  |
Polly-O: Premium Italian Taste since 1899 - Old Country Style Ricottone Cheese
|
|
|  |
A cow's milk, semi-soft.
|
|
|  |
Cow's milk, semi-soft.
|
|
|  |
The Australians make this full flavored blue from Pasteurized Cow's milk with a sweet, slightly nutty character and good aftertaste.
|
|
|  |
Casaro Brand, cow's milk, aged 10 months.
|
|
|  |
Savoy Brand, Distributed by Pennsylvania Macaroni Co. Ingredients;Pasteurized part-skim milk, cheese cultures, salt, enzymmes and anti-caking agent (starch and powdered cellulose).
|
|
|  |
Of Italian derivation, Hand made and roped, naturally smoked with applewood, whole milk provolone cheese. Min weight 3 lbs Needs no ice for shipping.
|
|
|  |
Of Italian derivation, Provo*Nello is Grande's trademarked name for this smaller sized salami that improves the handling and preformance of Provolone.A natural,not smoked, whole milk provolone, made from pasteurized milk, cheese culture, salt and enzymes.
|
|
|  |
Of Italian derivation, naturally smoked with applewood. Approx weight 1 1/2 lbs. Needs no ice for shipping.
|
|
|  |
We also sell the whole roll weighing about 6lbs under our pizza making tab.
|
|
|  |
Polly-O Brand.
|
|
|  |
Grande Brand: Fior-di-Latte - Ciliegine. (Average 1/3 oz. each) Sold by the pound, approximately 24 balls.
|
|
|  |
You get about 11 or 12 balls per pound, for a fresh salad Caprese with ripe tomatoes, fresh basil, extra virgin olive oil and Fresh Mozzarella, This Polly O Brand is fantastic
|
|
|  |
Sheep's milk aged in the Netherlands. Creamy smooth, but a firm gouda type cheese.
|
|
|  |
From Roque cremaery in Oregon, a complex blue with a slight smokey flavor.
|
|
|  |
Aged 1 year, 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
|
|
|  |
Swiss Lace, Low sodium, Semi Soft, Part Skim Milk (35mg salt)
|
|
|  |
The Original Guggisberg Cheese, made in the hills of Holmes County.
|
|
|  |
Cypress Grove Brand Goat's milk with black truffle, with a slightly earthy taste.
|
|
|  |
We think this is the world's best Extra Sharp provolone (Piccante). We call it Christmas cheese because we sell so much of it during the holidays. Made by Park cheese company in Wisconsin. Eric Liebentrau really knows how to make cheese.
|
|
|  |
Domestic,Medium Sharp Provolone, The one with the yellow rope. Sold by the piece each weighing approx 3 to 3-1/4 lb, we pick the biggest for your order! Green spots under the wax indicates that it is aged. If you are looking for the provolone ball........
|
|
|  |
A smaller version of the Provolette ball, but this is not wax covered, you get approx a 3/4lb ball.
|
|
|  |
A Great Blue Cheese made by the Maytag Family.
|
|
|  |
Made by the Vermont Butter and Cheese Company.
|
|
|  |
Sharp and Creamy, great for snacking with a full bodies domestic beer or wine.
|
|
|  |
Great for salads.
|
|
|  |
Hoffman's Brand, A Really Smokey Hickory!
|
|
|  |
We will cut a 1 lb piece off the ball.
|
|
|  |
A Traditional Favorite
|
|
|  |
From upstate New York. HOT!!
|
|
|  |
The biting pungency of horseradish is blended perfectly with this smooth, youthful cheddar.
|
|
|  |
This is the HOTTEST cheese we sell! Aged New York Cheddar with habanero, Jalapeno and Cayenne Peppers.
|
|
|  |
Vermont White Cheddar
|
|
|  |
A Spreadable delight made from aged Wisconsin Cheddar and Port Wine.
|
|
|  |
Firm and ripened, pastuerized aged goat's milk cheese.
|
|
|  |
Canadian White Sharp Cheddar, Aged 24 months. (1lb pc)
|
|
|  |
Canadian Cheddar, not quite as sharp as the white, but still aged for 24 months.
|
|
|  |
Originally known as Balderson Aged cheddar! A Canadian White Extra Dry Cheddar is aged 5 years, and will almost crumble when you cut it.
|
|
|  |
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.
|
|
|  |
A vein of ash in the middle of this creamy California Goat cheese makes a great presentation.
|
|
|  |
From Sonoma, Vella Cheese Company makes the best hard cheese for eating or grating! This Dry Jack they say rivals Reggiano.
|
|
|  |
California's finest blue, from Farmstead Company.......and can compete with some of the best blues in the world.
|
|
|  |
The Real foil aged brick that is kind of pungent. A German favorite.
|
|
|  |
Ingredients: Pasteurized Cow's Milk, Culture, Enzymes, Salt.
|
|
|  |
This thick cultured cream has a nutty flavor, use with sauces, soups or dessert toppings.
|
