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Cheese By Texture

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1 - 10 of 123 products:

Beurre de Baratte Demi-Sel - Salted Butter

from France by Rodolphe Le Meunier

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

(8 reviews)

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.

(3 reviews)

Tete de Moine, AOC

from Switzerland by Fromage de Bellelay

Pungent, aromatic, sharp with nuttiness and with a buttery mouthfeel.

(2 reviews)

Reading Raclette

from United States by Spring Brook Farms

The classic Alpine cheese, perfect for melting, made right here in Vermont.

(2 reviews)

Gorgonzola Dolce 1/4 Wheel

from Italy by Casa Lionardi

Perhaps the best blue cheese you'll ever taste.

(1 review)

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.

(1 review)

Humboldt Fog - Aged Goat Milk Cheese

from United States by Cypress Grove

A creamy goat's milk cheese made in California's Humboldt County.

(1 review)

Beurremont Salted Butter 83% with Fleur de Sel de Guerande

from United States by Beurremont

A superbly creamy, ultra-rich butter made in the traditional European method, seasoned with sea salt.

(1 review)

Challerhocker

from Switzerland by Annelies + Walter Rass-Huser

A unique aged Swiss cheese with notes of roasted peanuts and caramel.

(1 review)

Bianco Sardo

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.

(1 review)

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