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Cheese By Milk Type

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1 - 28 of 162 products:
Humboldt Fog - Aged Goat Milk Cheese
from United States by Cypress Grove
A creamy goat's milk cheese made in California's Humboldt County.
5 out of 5 stars rating (1 review)
Reading Raclette Cheese | Gourmet Food Store
from United States by Spring Brook Farms
The classic Alpine cheese, perfect for melting, made right here in Vermont.
5 out of 5 stars rating (1 review)
Cremeux des Citeaux
from France by Rodolphe Le Meunier
A rich and full-bodied triple cream French cheese with a velvety texture and a decadent flavor of milk and cream.
5 out of 5 stars rating (1 review)
on sale
Camembert
from France by Rodolphe Le Meunier
Rodolphe Le Meunier's  Camembert is perfectly balanced with aromas and hints of mushrooms from the bloomy rind that enrobes it.
5 out of 5 stars rating (1 review)
Caciocavallo Silano
from Italy by Molise
5 out of 5 stars rating (1 review)
Beurre de Baratte Demi-Sel - Salted
from France by Rodolphe Le Meunier

Handcrafted with traditional European methods, this butter is a creamy delicacy not to be missed!

 
Clotted Cream
from United Kingdom by Devon Cream Company
A rich and sweet cream that's fabulous spread over freshly-made scones, English muffins and fresh fruit.
 
Emmenthal - AOC
from Switzerland by Gourmino
A subtle, yet flavorful cheese with nutty undertones and an herby finish.
 
Tete de Moine, AOC
from Switzerland by Fromage de Bellelay
Pungent, aromatic, sharp with nuttiness and with a buttery mouthfeel.
 
Butter unsalted 83%
from United States by Beurremont
A sweet, very high fat New England butter.
 
Parmigiano Reggiano
from Italy by Mitica
The beloved aged Italian cheese from Reggio Emilia, dry, buttery, crumbly and indispensable for pasta, aged over 24 months.
 
Mascarpone
from Italy by Epiu
 
Butter Sheets
from France by Beurremont
A high quality French dry butter designed to make flaky laminated dough preparations like croissants.
 
Cheddar - Aged 10 Year
from United States by Hook's Cheese Company
An superbly smooth and sharp Wisconsin cheddar.
 
Burrata Alla Panna
from United States by Di Stefano
A sweet and fresh burrata of cow's milk mozzarella filled with Italian cream and stracciatella
 
Drunken Goat
from Spain by Mitica
A lovely purple rind and a smooth flavor makes this goat cheese perfect for a cheese plate.
 
Gruyere, Cave Aged 12 Months
from Switzerland by Gourmino
The beloved Alpine Swiss cheese full of wonderful nutty flavors, essential for winter fondues and anything au gratin.
 
Cana de Cabra
from Spain by Mitica
A velvety, dense and mellow goat cheese from Spain with a bloomy rind, perfect to pair with a bottle of white.
 
Jasper Hill's Harbison
from United States by Jasper Hill Farms
Dollop this oozy rustic cheese over bread and savor its sweet creamy flavor punctuated by notes of lemon, mustard and herbs

 
Creme Fraiche
from United States by Beurremont
A cultured, rich, thick, tangy and delicious fresh cream.
 
Challerhocker
from Switzerland by Annelies + Walter Rass-Huser
A unique aged Swiss cheese with notes of roasted peanuts and caramel.
 
Manchego - 12 Months
from Spain by Mitica
A smooth and fruity raw milk Manchego cheese aged one year.
 
Bianco Sardo Italian Cheese | Gourmet Food World
from Italy
A sharp, full flavored sheep's milk cheese from Sardinia that's dry and crumbly but also beautifully oily. Perfect for pasta, pizza and panini.
 
Cremeux des Citeaux - Truffled
from France by Rodolphe Le Meunier
Incredibly rich and smooth, triple-cream cheese with a center of black truffle.
 
Fromager D'Affinois - 60%
from France by Fromagerie Guilloteau
 
Bay Blue
from United States by Point Reyes
A fantastic farmstead blue cheese, Bay Blue is a rustic reinterpretation of the classic Stilton, with a mellow flavor and fudgy texture.
 
Sottocenere al Tartufo (Truffled Cheese)
from Italy by Latteria Moro
A truly luxurious Italian cheese liberally studded with sophisticated Italian black truffles.
 
Gouda X.O. - 30 Month
from Netherlands by Beemster
An intensely flavored extra aged Gouda with sublime butterscotch and whisky notes.
 
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