Products

Made from sheep’s milk, Manouri is a delicious, dense, buttery Greek cheese often drizzled with honey and served as a dessert. It can also be served mixed with herbs. Sweet and savory, Manouri has a melt-in-the-mouth texture.

A semi-hard pressed cheese, the rind is natural, non-colored, without preservatives and slightly flowery. After maturing for four weeks, this cheese exhibits a distinctive creaminess. Since 1876, the Trappist monks of Scourmont have known the secrets of making this semi-soft cheese made from good milk from their farm and matured in the vaulted cellars of the abbey. Today, Chimay...

Normally, the color of Cheddar ranges from white to pale yellow. Some Cheddars, however, have a color added, giving the cheese a yellow-orange color. Cheddar has a slightly crumbly texture if properly cured and the texture is smooth. Cheddar gets a sharper taste the longer it matures.

Named “little Reggiano” by the Italian immigrants to Argentina, Reggianito has a grainy texture and a strong salty taste. It is usually shaved or grated to be used in cooking or on top of dishes.

Named “little Reggiano” by the Italian immigrants to Argentina, Reggianito has a grainy texture and a strong salty taste. It is usually shaved or grated to be used in cooking or on top of dishes. The grated version here comes in a five pound bag.

This Girolle is the exlusive machine used with Tete de Moine, an old monastery-style mountain cheese whose name translates to “monk’s head”. Traditionally it is sliced horizontally using a girolle to create ruffled, finely thin rosettes. Once the top part of the rind is taken off, the cheese resembles the bald top of a monk’s head. The firm, dense texture,...

The ingredients for a traditional Swiss fondue are found inside this packet. Emmentaler and Gruyere cheeses are combined with white wine and Kirsch for making a quick and easy fondue at home.

Vacherin Fribourgeois is a hearty and potent Swiss cow’s milk cheese with a semi-soft to firm texture, depending on age. Vacherin Frigourgeois is an “old fashioned” Vacherin with an uneven, craggly rind and harsh edges. Its taste is grassy, nutty, and with the perfume of fresh-cut hay.

This cheese is a true classic among Swiss cheeses. The rind is reddish-brown, typical for a smear cheese. The paste is ivory to light yellow with some small holes (“eyes”) throughout. The flavor is slightly pungent with a nutty aroma.

Tete de Moine (literally Monk’s Head) is a cylindrical cheese with a smear rind and is semi-hard. This cheese is not cut but shaved with a girolle into rosette shaped slices. These are best produced when the cheeses come straight from refrigeration. Tete de Moine can be enjoyed with an apertif, as dessert cheese, or just a snack.