While Burrata is great tasting year round, NOW is the time it’s best enjoyed with ripe tomatoes and fresh stone fruit. It has a guaranteed “wow factor” and is sure to impress with it’s very silky, smooth texture. The name “burrata” means “buttered” in Italian. Burrata is made by hand-stretching curd into mozzarella and then — while still warm — wrapping the thinly stretched mozzarella around a mixture of fresh cream and stracciatelli (shreds of mozzarella).
Cutting into the cheese releases a creamy flow of luscious mozzarella lava. Silky on the outside and creamy on the inside, Burrata boasts a richly sweet, milky flavor that is sure to please the palate. This made-to-order cheese is hand-formed into 4 oz. or 8 oz. balls and packaged in water for an extended shelf life.
Originally from Puglia in the southern section of Italy, you can now find a few domestic producers as well. Lucky for us, our friends at BelGioioso make one of the best versions you will find anywhere.
Now Only $5.99 8 oz.
The foundation of this delicious artisanal cheese starts in the mineral-rich pastures of La Mancha, Spain. It’s here where indigenous sheep graze and where cheese has been handcrafted from their milk with traditions that go back centuries, not decades. Today, Garcia Baquero’s D.O.P. Manchego is recognized throughout Europe as the best representative of this classic and is the market leader in Spain.
Manchego is named for the Spanish region of La Mancha — home to the literary figure Don Quixote — and is a tasty hard cheese, with a slight nutty flavor. Baquero’s Manchego is made in facilities located in Ciudad Real and Zamora, Spain, following traditions very close to the owner’s hearts. Liberico, goat, cave-aged sheep (Artesano de Oveja) and wine-cured goat, round out this family of super premium Spanish Cheese.
Top quality and a wealth of awards allow García Baquero cheeses to compete alongside the most famous brands outside Spain and experience strong multinational expansion, making it the most prolific award-winning manufacturer of Manchego cheese in the world. This cheese was awarded “The Best Cheese of the World – 2007″ in the Hard Pressed Sheep Milk category at the World Cheese Awards. Gran Maestre Manchego D.O. is a perfect table cheese and great on salads. Aged 3 months.
Now only $4.99 5.2 oz.
June is Dairy Month, making it a perfect time to celebrate dairy farmers’ commitment to healthy people, healthy communities and a healthy planet! June Dairy Month, an annual tradition developed to celebrate the dairy industry and its many contributions to our society, originated in 1937. It was established to help stabilize dairy demand during periods of peak production, particularly spring, as cows head out to pasture.
Emmentaler is originally a cheese from Switzerland. It is sometimes known as Swiss cheese in the United States, although Swiss cheese does not always imply Emmentaler. The semi-hard cheese originally comes from the Emme valley.
The guidelines for “original Emmentaler” require the cheese to be aged for a minimum of four months. It is produced in a round shape with a natural rind and aged in traditional cellars. The original Emmentaler exists with different age profiles: classic – four months, reserve – eight months, and Premier Cru – 14 months.
Emmi Emmentaler of Switzerland continues to be handcrafted the traditional way in small village dairies according to recipes handed down for more than 450 years. The milk used is delivered twice a day. It is produced with raw cow’s milk, adding only natural ingredients (water, salt, natural starter cultures and rennet). Preservatives or ingredients from genetically modified organisms are not allowed.
Now only $13.99 lb.
This is a class cheddar cheese, wrapped in cheesecloth as it slowly aged. The cloth ensured the cheddar retained its natural moisture while resting in Grafton’s own caves. This process results in a bold cheese with both nut and mushroom notes. The world took notice in November when this cheddar took Gold at the World Cheese Awards in England. Read the rest of this entry »
Switzerland’s oldest and most common cheese, Emmentaler has a distinctively nutty-sweet, mellow flavor that makes it perfect for almost any use – from snacks to an après-dinner fruit-and-cheese plate. This cheese is made from cow milk and is light gold in color, with marble-size holes and a natural, light brown rind. It was named after Switzerland’s Emmental valley and is exported in giant wheels weighing as much as 225 pounds. Pannonia Emmentaler is one such kind. It is a Hungarian version of the Swiss Emmental cheese. Read the rest of this entry »
Saint Paulin, from Life in Provence, is a creamy, semi-soft cheese made from cow’s milk. It is smooth and butter-like, yet firm enough for slicing. It is a slightly pressed curd in wheel form and has a thin rind, whose bright mandarin orange color is smooth and leathery. Read the rest of this entry »
Vermeer is a full-flavored cheese with a delicate and fruity taste and a great compromise to our New Year’s resolutions. Unlike other classic Goudas, Vermeer contains less fat and less salt, making it a delightful topping to any salad and a cheese board essential.
Now Only $12.99 lb
Save $6 lb
Rediscover fine cheese with this signature soft-ripened triple-cream Cambozola. A distinctive cheese featuring delicate blue veining, but is neither blue nor brie. The secret to this cheese’s popularity lies in the rich Bavarian milk used in its production, which lends Cambozola an extraordinary flavor and velvety feel.
This popular cheese is the perfect addition to any cheese plate, or atop a sandwich for an upscale twist. It is well-suited for appetizers, salads, sliced meats and sauces. Cambozola’s name ties this cheese to the history of our Allgäu region: in 300 A.C. there was a settlement in Bavaria called Cambodunum where the art of cheese-making flourished. Read the rest of this entry »
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