Soft cheese that is made with garlic and herbs. Created in 1957 by Francois Boursin, it was actually the first cheese ever to be advertised on French television. It is good for spreading and doesn't require anytime time to mature, going directly from the

Named after the farm on which it was first made in the mid 1800s, Havarti has a supple texture and a buttery aroma and is often referred to as the Danish tilsit because of its similarity to that cheese. Its flavor is sweet and mellow with a sprinkle of...

Named after the farm on which it was first made in the mid 1800s, Havarti has a supple texture and a buttery aroma and is often referred to as the Danish tilsit because of its similarity to that cheese. Its flavor is sweet and mellow with a sprinkle of...

This Mozzarella Di Bufala imported from Italy flies of our shelves! An authentic Italian product, this Mozzarella is utterly sophisticated, and acclaimed by chefs and cheese lovers. Wonderfully elastic in texture, this versatile Italian cheese will help y

Tomme De Savoie carries the AOC mark, which designates it as one of the few cheeses whose origins and names are controlled by this specific organization. A low fat content of 5% - this cheese is made with skim milk, Tome de Savoie is perfect for the chees

The French gourmet cheese Bleu d'Auvergne has a wonderful aroma, a rich taste; the saltiness increases with the incidence of veining. The overall flavor is piquant but not overly sharp. Bleu d'Auvergne started life as an imitation of Roquefort, using...

Aged Gouda is unlike the young version of the cheese most of us are used to. For starters, it's hard, Parmiggiano-hard. Brittle, it tends to crumble in big pieces - perfect to pop in the mouth. It's saltier and more intense because of it's age, and has a

Pecorino is a semi-hard table or grating cheese produced in Tuscany, Italy, exclusively from sheep's milk. It has a yellowish rind with a very firm pate, and a flavor that is fragrant and savory. This superb cheese is protected by the DOP, a mark of prote

Camembert and Brie are the most famous French gourmet cheeses. The very best Camembert is made from raw milk on farms in the original part of Normandy, France, and this type of Camembert is protected by the French appellation controllee, but...

Also known in France as Boule de Lille, this cheese is very similar to Holland's Edam. Made from cow's milk, it has a dark orange, aroma less rind and goes well with beer. Originated in Nord-Pas-de-Calais, Mimolette's flavor gets stronger and its color da

The perfect companion for many of our gourmet products. You'll delight in the satisfying crunch contrasting with the smooth textures of our delicious creamy cheeses. Scoop some caviar and crÚme fraiche for luxurious flavors; slice some smooth and...

An aged Mahon, Mahon Reserva is a very particular Spanish cheese. Intense and bold, with a sharp bite to it and a hard texture that breaks up easily (similar to Parmigiano). With caramel smoky flavors and hints of the paprika and oil used to rub it, you'l

An older Manchego gets heartier and more flavorful as it ages. From El Trigal, Spain, this sheep's milk cheese has a more developed flavor and firmer texture than younger Machengo cheeses. A good blend of salty and nutty flavors, and sweet hints and butte

A Brie made of pasteurized milk is an imitation of or an alternative to the famous Brie de Meaux. The Bries from Prà ©sident are made in the USA and are very popular. The soft-ripened bloomy cheese has a soft texture and is full of flavors but is less...

Explorateur, the aristocrat of triple-cream cheeses was invented in 1958 at the time the rocket Explorer was in the news. The French dairy which invented the cheese decided on a topical name and a picture of the rocket still appears on the wrapping....

An excellent Wisconsin cheese, Montchevre goat cheese is known for it's clean and tangy flavor. This fresh goat cheese log is made year-round from prime quality goat's milk, and vacuum-packed to lock in freshness and extra shelf life. Established in 1988,

This elite Italian DOP cheese is firm and stringy, made from cows milk following a traditional technique that involves hanging the molds astride horizontal rods (this its name, cheese on horseback), which leaves characteristic grooves on the cheeses rind.

Although Pecorino is known best for it's grittiness as it ages, this particular Pecorino Toscano Fresco (fresh) is actually completely the opposite. Young (aged typically less than 30 days) and smooth, it has a flavor that is intense but borders on sweet.

This great English cheese has been produced in the town of Hawes in Wensleydale, North Yorkshire, England, for hundreds of years. There are several varieties of this creamy and chunky cow's milk cheese, and this is one of the favorites, especially around

A version of the famed Pouligny-St.-Pierre cheese of the namesake commune, Pointe de Bique is a fresh goat cheese shaped like a pyramid. Soft with sour notes and sweet overtones, Pointe is a complex cheese that gets better as it ripes, aquiring even more

Ermitage is a small cooperative located in Eastern France, near the Jura Mountains. Green and lush rolling valleys provide beauty but also ample pastures for dairy cows. From the rich milk comes a truly fantastic Brie, Brie Mons Sire. This brie is creamy,

This white cheese tastes like a milder version of Brie. Considered one of the best cheeses from the Southern Rhone in France, it is created exclusively by Fromagerie Guilloteau. A sweet ooze leaks from the interior when cracked open and we've declared th

A mild cow's milk cheese infused with truffles and zesty spices, this is really a unique preparation. Italy produces a limited variety of truffle cheeses, but once you've found the one you love, it'll be hard to let go. Imported from Italy.

Editor's favorite. A soft and firm cheese from Lombardy, Taleggio is as incredibly delicious as it is versatile. From the cheese board to the kitchen, it has something to offer in all the culinary arenas. Particularly good when melted! You can incorporat

The smaller version of the big La Mancha cheese, this mini-Machego is made from sheep's milk. Firm and buttery, it has that hard texture particular to Manchego cheese. A great tapas and antipasto cheese, it's mildy piquant. Pair up with some membrillo.

Soft unpasteurized cows milk fromage from the Cote-dOr and Burgundy regions of France. Flavored with sage, covered with an orange rind, it is creamy inside and intensely-flavored. Flavored with spices, this was a favorite of famed food connoisseur Brillat

The authentic "Swiss Cheese", Gruyere is made in the cantons of Fribourg, Neufchatel and Vaud, where the flavor of this fantastically pungent cheese is enhanced by preserving it in salt-soaked cloth. Gruyere is renowned for its sweet flavor with hint of n

Similar to Parmegiano-Reggiano, and often used as a substitution, Pecorino Romano is never a secondary choice. This hard cheese, excellent for grating, is made in Lazio, Italy under strict supervision of a consortium that ensures quality control and proce

Feminists of world, make cheese! Born in Denmark and the creation of an entrepreneurial female farmer, Havarti is today traditional Danish cheese. This variation of Havarti, Creamy Havarti, is extremely smooth and delicate. Versatile, it's very easy to u

A popular French cheese from the region of Auvergne, Saint-Nectaire has a purplish-grayish rind with uneven textured grain. The interior is elastic and smooth, mild and with an acidic tang to it, and an aftertaste of spices and nuts. Very full-bodied and