Old World Market - Cow's Milk Cheeses

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Asiago

This is a nice table cheese with fruit and red wine and sliced meats. Also can be shredded or grated and used in many recipes. Melts well.

Origin:	Italy
Type:	Pasteurized Hard
Flavor:	Nutty flavor,rich sharpness. As it ages, texture becomes drier, more crumbly and flavor more pronounced.

Belletoile

Smooth and spreadable. Try with champagne at brunch, with fruit for dessert, as an elegant party cheese.

Origin:	France
Type:	Triple Pasteurized Soft
Flavor:	Belletoile, a triple cream, bloomy rind cheese made by the French fromagerie Hutin. Both rich and mellow in flavor, Belletoile Triple Cream is a spreadable cheese that is creamy, buttery and luscious. Try this cheese on crusty French bread or top with brown sugar and slivered almonds.

Black Mountian

Cubes well for cheese trays. The strong garlic flavor would make it suitable for appetizer and party trays. Melts well for topping hamburgers, potatoes, and other recipes.

Origin:	England, Wales
Type:	Pasteurized Semi-Soft
Flavor:	Mild cheddar, with garlic, herb, and white wine.

Blue Stilton

Serve before or after a meal. Serve with sweet wines such as Port. Fresh pears and grapes are best fruits to serve along with water crackers.

Origin:	England
Type:	Blue Pasteurized Semi-Soft Cow Cheese
Flavor:	A pronounced full, rich, cheesy flavor: moist, firm yet crumbly texture; huge, spicy aroma.

Brie

Serve with red wine, fresh fruits and crusty bread. Can be baked en croute.

Origin:	France
Type:	Pasteurized Soft
Flavor:	White bloomy rind; smooth, mushroomy,and slightly earthy flavor.

Briodor

Origin:	Belgium
Type:	Pasteurized Semi-Firm
Flavor:	Pepper and garlic flavoring.

Butter Cheese

In salads or on cheese platters and melted on sandwiches. Mild flavor for companionship with fruity white wines, grapes, pears, and assorted berries.

Origin:	Germany
Type:	Pasteurized Semi-Soft
Flavor:	This mild-tasting, delicate cheese is an excellent complement to many easy-fix foods;creamy, butter-like texture.

Cahill Porter Cheese

Origin:	Ireland
Type:	Pasteurized
Flavor:	A visually intriguing cheese, mixed with dark porter ale during the cheesemaking process, this cheese has a marbled effect with dark brown veins. Imported from Ireland, it has a surprising meaty flavor and is obviously a perfect match for ale.

Cambozola

Dessert cheese, hors d'oeuvres, sandwiches - serve with crusty bread, Port wine, or red wines, apples, pears.

Origin:	Germany
Type:	Triple Pasteurized Soft
Flavor:	Rich and creamy Camembert-type cheese with a bloomy white rind. Beneath its crust, one finds streaks of tangy blue. Hence its name: the marriage of Camembert and Gorgonzola.

Camembert

Origin:	France
Type:	Pasteurized Soft
Flavor:	Fuller in flavor than Brie, soft and creamy to buttery in texture, with a "nutty" tanginess unlike any other soft ripened cheese.

Cave Aged Emmenthal

Serve with dry fruity white wines, pears, apples, and grapes. Make fondue with emmenthal alone or add gruyere for more flavor.

Origin:	Switzerland
Type:	UnPasteurized Semi-Hardt
Flavor:	Smooth but intense flavor. More character than regular emmenthal.

Champignon Mushroom Brie

Sauces, souffles, salads, serve with bread, fruit, and light red wine.

Origin:	Germany
Type:	Pasteurized Soft
Flavor:	Creamy, brie-like cheese with handpicked mushrooms throughout. Mild and woodsy when young; intensifies with age.

Charlie Cheese

Slice and add to sandwiches and burgers. Put a smile on everyone's face.

Origin:	England
Type:	Pasteurized Semi-Firm
Flavor:	A natural, mild flavored cheese with a smiley face running right through the log. Great for children. Consist of Lancashire and Red Leicester.

Cheese Curds

Origin:	USA, Wisconsin
Type:	Pasteurized
Flavor:	Award winning curds from Lynn Dairy; fresh Cheddar cheese in its natural, random shape and form before being processed into blocks and aged. Curds have a mild taste with a slightly rubbery texture.

Cheshire

For Welsh rarebit recipe, fondues, or melting on burgers. This tart cheddar type also cubes nicely. Its dry texture compliments mild red wines, pears, and apples.

Origin:	England
Type:	Pasteurized Semi-Firm
Flavor:	Mild, cheddary, buttermilky.

Chimay Grand Classic

Origin:	Belgium
Type:	Pasteurized Semi-Firm
Flavor:	Made by monks, washed in beer; aromatic bouquet and full, tangy flavor.

Chistou Istara

Origin:	France
Type:	Pasteurized Semi-Firm Sheep/Cow
Flavor:	A perfect sheep and cow's milk from the French Basque; tender with fruity nuances, smooth and pleasing.

Coombe Farm Cheddar

Origin:	England
Type:	Pasteurized Semi-Firm
Flavor:	Farm cheddar.

Cotswald

For slicing and cubing. Shred to use in salads, soups, or tacos. Top sandwiches and burgers.

Origin:	England
Type:	Pasteurized Semi-Firm
Flavor:	Often called "Pub Cheese" in its home country. Double Glouchester cheddar flavored with onion and chives, it is the perfect match for any beer.

Crescenza

Origin:	USA, California
Type:	Pasteurized Soft
Flavor:	Soft-ripened cheese has no rind and is lusciously buttery with a rich, slightly tart flavor. This incredible cheese continues to ripen in your fridge or cooler.

Delice des Gourmets

Origin:	France
Type:	Triple Pasteurized Soft
Flavor:	Enriched with cream. It is soft-ripened in the tradition of a brie. When young this cheese is very sweet, and then it develops a full, vibrant flavor with age. The creaminess of this cheese has to be experienced to be believed.

Derby with Sage

Beautiful on party trays, tasty on turkey or chicken sandwiches. Cubes easily.

Origin:	Great Britain
Type:	Pasteurized
Flavor:	A green veined, semi-hard cheese with a mild sage flavor.

Emmenthal

Serve with dry fruity white wines, pears, apples, and grapes. Make fondue with emmenthal alone or add gruyere for more flavor.

Origin:	France
Type:	UnPasteurized Semi-Hard
Flavor:	Smooth, nutty, buttery, fruity flavor.

Epoisses de Bourgogne

The epitome of the washed rind stinky cheese. The rind of this soft cow's milk cheese is washed with marc de bourgogne, which lends a burnt saffron color to the rind. The cheese itself is creamy, smooth and pungent.

Origin:	France
Type:	Pasteurized Soft
Flavor:	Smooth, nutty, buttery, fruity flavor.

Eurocreme Herb & Garlic

Origin:	USA
Type:	Pasteurized Soft
Flavor:	Speadable French style gournay cheese with garlic and herbs.

Explorateur

For brunch or dessert with fresh strawberries, raspberries, or peaches. The fresh milkyness goes nicely with champagne.

Origin:	France
Type:	Triple Pasteurized Soft
Flavor:	Mild, tart, creamy, rich, buttery.

Feta

Origin:	USA
Type:	Pasteurized
Flavor:	Mild in taste, not overly salty or briney, making it great for eating on it's own.

Fontina

Serve with hearty breads. Slice or cube for trays, snacking, recipes, or sandwiches.

Origin:	Italy
Type:	UnPasteurized
Flavor:	Elegant and nutty, with a mild honey-like taste, this savory cheese is often compared to the prestigious Gruyere's but you may find Fontina sweeter, more buttery and smooth.

Fresh Mozzarella

Slice and eat with fresh tomatoes. Top appetizers, pizzas and first course dishes.

Origin:	USA
Type:	Pasteurized Soft
Flavor:	Very mild. Softest of all mozzarellas. The fresh, clean flavor is milky and minus saltiness found in aged cheeses.

Gorgonzola

Table cheese, as a spread on crusty bread. In sauces, with fruit, in pasta, with full red or very sweet wine.

Origin:	Italy
Type:	Blue Pasteurized Cow Cheese
Flavor:	Almost spreadable, Gorgonzola Dolce is supple and luxurious with an unmistakable tangy creaminess. Its pale white interior is laced with streaks of blue, giving Gorgonzola Dolce a striking appearance to match its piquant flavor.

Gruyere Comte

Cubes and slices well for use in all recipes or on cheese trays. Shreds and melts well, classic fondue cheese. Great for French onion soup.

Origin:	France, Jura Mountains
Type:	Unpasteurized Semi-Firm
Flavor:	Nutty flavor with sweet fruity undertones. Superior melting and table cheese.

Havarti

General table use. Cubes and slices easily for party trays, snacking, and sandwiches. Available plain, and with various spice or herb combinations. Eat any time AM to PM.

Origin:	Denmark
Type:	Pasteurized Semi-Soft
Flavor:	Mild and creamy. Very buttery.

Havarti with Dill

Slices and cubes well. Great snacking cheese.

Origin:	Denmark
Type:	Pasteurized Semi-Soft
Flavor:	Smooth. creamy, mild cheese with a huge dill flavor.

Hereford Hop

Great snacking cheese. Serve with your favorite beer.

Origin:	England
Type:	Pasteurized Hard
Flavor:	Dry cheddar type with bitterness from the hops.

Herkimer

Melts well. Goes great on sandwiches and hamburgers.

Origin:	USA, New York
Type:	Pasteurized Firm
Flavor:	Smooth, sharp cheddar aged at least 12 months.

Horseradish Cheddar

Origin:	USA, Wisconsin
Type:	Pasteurized Hard
Flavor:	Horseradish and Mild Cheddar team up to create a mild, yet spicy sensation!

Irish Cheddar

Cube or slice for party trays. Pairs nicely with full bodied red wines. Great for snacking.

Origin:	Ireland
Type:	Pasteurized Hard
Flavor:	Tipperary Cheddar, aged over twelve months, has a rich, creamy texture and a delicious sharp taste.

Jarlsberg

Origin:	Norway
Type:	Pasteurized Semi-Firm
Flavor:	Mild and slightly sweet emmentaller-style; mellow and nutty.

Kurpianka

Origin:	Poland
Type:	Pasteurized Semi-Hard
Flavor:	Mild with smoked flavoring.

Le Pie d'Angloys

Origin:	France
Type:	Pasteurized Soft
Flavor:	Creamy French cheese washed in Brandy from the Burgundy region.

Lemon Ricotta

Fantastic cheese cake. Great for snacking.

Origin:	Italy
Type:	Pasteurized Soft
Flavor:	Fresh ricotta sweetened with lemon.

Leyden

Origin:	Holland
Type:	Pasteurized Semi-Firm
Flavor:	Flavored with cumin seeds; made from a combination of partially skimmed cow's milk and buttermilk. It's spicy and semisoft and delicious as a snack, especially when served with dark bread and dark beer.

Mascarpone

In many desserts such as tiramisu. Can also be used in sauces or directly on top of desserts and fruits.

Origin:	Italy
Type:	Triple Pasteurized Soft
Flavor:	Seventy percent triple crème. Very rich & creamy with velvety texture. Mild and almost sweet.

Maytag

Origin:	USA
Type:	Unpasteurized Semi-Soft
Flavor:	Cave aged in Iowa. Creamy blue with a spicy full peppery flavor.

Mezzo Secco Dry Jack

Origin:	USA
Type:	Pasteurized Hard
Flavor:	Coated in a fine layer of pungent black pepper, this medium-dry Dry Jack is aged for three to four months; smooth, creamy texture that fills your mouth with sweet milk and spice.

Mimolette

Add color to cheese trays and recipes. Melts, cubes, and slices well. Good snacking and picnic cheese.

Origin:	France
Type:	Unpasteurized Semi-Hard
Flavor:	Same texture and spherical shape as Dutch Edam; bright orange-colored interior and orange wax rind; taste gloriously sweet, yet uncommonly tame for a French cheese.

Mirabo Crème Fraiche

Dessert cheese with light wine or as a party cheese with fruits, nuts, fresh berries, most fruits and crusty breads.

Origin:	Germany
Type:	Triple Pasteurized Soft
Flavor:	Creamy, buttery, rich brie type.

Mirabo Walnut

Dessert cheese with light wine or as a party cheese with fruits, nuts, fresh berries, most fruits and crusty breads.

Origin:	Germany
Type:	Pasteurized Soft
Flavor:	Brie-like cheese in distintive blossom shape. Speckled with finely crushed walnuts; subtle, sweet, nutty taste. Very creamy.

Mona Lisa Aged Gouda

Grating, melting, nibbling. Try it with burgundy wines.

Origin:	Holland
Type:	Pasteurized Hard
Flavor:	Nutty, almost parmesan like.

Morbier

Origin:	France
Type:	Unpasteurized Semi-Firm
Flavor:	PDO. Thin layer of ash in middle separates a.m and p.m. milk. Complex with pungent, buttery and earthy aromas.

Moutardier

Origin:	Switzerland
Type:	Pasteurized Semi-Firm
Flavor:	Mildly cheddary with mustard flavoring.

Mozzarella

Origin:	US
Type:	Pasteurized Semi-Soft
Flavor:	Mild-flavored, white cheese originally made from buffalo's milk but now made from cow's milk. Comes in two styles: fresh or regular.

Parmesan Reggiano

Reggiano should be left in a whole chunk to be grated directly over pastas, salads, and other main dishes.

Origin:	Italy, Reggio-Emilia
Type:	Unpasteurized Hard
Flavor:	PDO. Aged 24 months;premium quality. A delicious, full-flavored, unpasteurized cow's milk cheese; a well-rounded full flavor with the unmistakable fine finish not found in other parmesans.

Parrano

Origin:	Holland
Type:	Pasteurized Semi-Firm
Flavor:	Tastes like a combination of gouda and parmesan cheese, mellow, buttery and nutty. It retains the smooth texture of gouda, but has the nuttiness of parmesan.

Passendale

The superb flavor and texture makes this a good candidate for cheese trays, cubing and slicing, with red wine, apples and pears.

Origin:	Belgium
Type:	Pasteurized Semi-Firm
Flavor:	Mild earthy flavor, nutty well rounded, buttery edge.

Pere Joseph

Serve with fruity wines, grapes and berries. Melts well and is versatile enough to serve from brunch to after dinner hours.

Origin:	Belgium
Type:	Pasteurized Semi-Soft
Flavor:	Buttery, creamy with nutty undertones.

Piave

Grate over vegetables, pastas, salads. Substitute for Parmesan Reggiano.

Origin:	Italy
Type:	Pasteurized Hard
Flavor:	Intense, full-bodied flavor, reminiscent of Parmigiano Reggiano, that intensifies with age and makes this cheese absolutely unique. Wonderful as a table cheese, shaved over a salad of bitter greens, or enjoyed with an aperitif. Like Parmigiano, Piave has an affinity for both red and white wine.

Point Reyes Farmhouse Blue

Crumble into salads or dressings. Make half-pear appetizer and stuff with point reyes blue. Serve with crisp fresh vegetables, first course.

Origin:	USA, California
Type:	Blue Unpasteurized Semi-Soft Cow Cheese
Flavor:	Medium, full flavor with a tart, clean finish. Crisp blue overtones.

Port Derby

Beautiful on party trays, tasty on turkey or chicken sandwiches. Cubes easily.

Origin:	England
Type:	Pasteurized Firm
Flavor:	Brandy is added to the curd of Derby cheese to create this striking example of English cheesemaking ingenuity.

Provolone

Can be sliced or cubed for adding to antipasto trays. Melts well. Use the same way sliced mozzarella is used.

Origin:	Italy or Domestic
Type:	Pasteurized Semi-Soft
Flavor:	Provolone is firm, full and sharp. This cheese intensifies with age. It is a wonderful addition to cured meats, sausage, and tops your favorite salad as well as that one of a kind pizza.

Pyrenees

Cube or slice for party trays. Goes nicely on sandwiches. Serve with fruits and crackers.

Origin:	France
Type:	Pasteurized Semi-Firm
Flavor:	Milky, tart edge, pleasingly mild.

Raclette

Use for the recipe called "Raclette," the one eaten by Heide and Grandfather. A terrific snack cheese with red wines. Melts well.

Origin:	France
Type:	Unpasteurized Semi-Firm
Flavor:	The world's most famous melting cheese.Traditionally heated in front of fire or special machine and then scraped onto bread or potatoes. As a table cheese has a strong, pungent aroma.

Red Dragon

Appetizer and party trays, but it is an exceptional choice for the bar when needing a cheese to stand up to a good brew. Try it with pretzels instead of crackers.

Origin:	Wales
Type:	Pasteurized Semi-Firm
Flavor:	This smooth, firm, tasty Cheddar is made with Welsh brown ale and mustard seeds. Red Dragon is a buttery and spicy cheese with plenty of bite, but is not too hot. Not only do the mustard seeds give Red Dragon its marvelous flavor, but also its texture. The brown ale makes the cheese moist and tangy.

Red Leicester

Origin:	England
Type:	Pasteurized Firm
Flavor:	Made in a similar manner to cheddar cheese, but is crumblier; coloured orange by adding annatto extract during manufacture. Mild flavour goes well with most food, wine and beer.

Royal Windsor

This attractive cheese will dress up any party tray. Serve during cocktail hour and with favorite fruits and crackers.

Origin:	England
Type:	Pasteurized Firm
Flavor:	Cheddar, which is marbled with bright red, fruity Elderberry wine. Inside is a layer of veiny Blue Stilton, offering its tangy, distinctive flavor. The taste combination is extraordinary.

Sage Derby

Beautiful on party trays, tasty on turkey or chicken sandwiches. Cubes easily.

Origin:	England
Type:	Pasteurized Firm
Flavor:	Sage Derby is a cheddar type gourmet cheese made using leaf sage for flavor, and colored using chlorophyll (plant colouring) to give a green marbled finish. The finely chopped sage leaf gives a subtle extra flavour. Sage Derby is matured for around 12 weeks as per mild cheddar.

Saint Andre

Wonderful dessert cheese with fruit, breads, and red wines.

Origin:	France
Type:	Tripe Pasteurized Soft
Flavor:	Named for its producer, St. Andre Creamery located in France, this soft ripened triple cream is an amazingly rich and creamy cheese that is made from fresh cow's milk and enriched with pure cream. St. Andre has a bloomy white edible rind and a soft creamy interior similar to Camembert. Its flavor is rich and buttery due to the addition of sweet cream during the cheese making process.

Shropshire Blue

Add color to your cheese platter. Serve with Port, apples, and pears.

Origin:	Great Britain
Type:	Blue Pasteurized Semi-Firm
Flavor:	Crumbly yet firm and cramy texture' bright orange, liberally blued interior; sharp, rustic flavor.

Smoked Gouda

Snacking, slicing, and cubing goes nicely on antipasto trays with assorted sliced meats. Great on sandwiches.

Origin:	Holland
Type:	Pasteurized Semi-Soft
Flavor:	Smoked in ancient brick ovens over smoldering hickory chip embers; the brown, smoky rind is not only edible, it's the best part of the cheese!

St. Marcellin

Origin:	France
Type:	Pasteurized Soft
Flavor:	Handmade in Provence in the Dauphiné region, this wonderful little cheese is rindless and made from 100% local cow's milk. Intensely creamy, nutty and complex in flavor, St. Marcellin is one of those rare cheeses that takes you back to its homeland.

Stripey Jack

This is a cheese to show off at any time of the day when company is present. It's colorful and even melts well to make festive treats.

Origin:	Great Britain
Type:	Pasteurized Semi-Firm
Flavor:	Contains five of England's most traditional cheeses layered into one cheese - Red Leicester, Double Gloucester, white and yellow Cheddar and Lancashire.

Swiss

Origin:	USA
Type:	Pasteurized Semi-Firm
Flavor:	Full flavored, buttery, nutty.

Taleggio

This classic cheese is best when served with a full bodied red wine, apples, pears, and Italian breads.

Origin:	Italy
Type:	Triple Pasteurized Soft
Flavor:	Soft, incredibly flavorful interior is creamy in texture and has a pungent aroma.

Tete De Moines

Serve with big red wines, beer, ale, or stout. NOTE: A girolle unit, made for the Tete de Moines, uses a blade that skims the surface of the cheese creating thin ruffled clusters that are used as garnish or appetizers.

Origin:	Switzerland
Type:	Unpasteurized Hard
Flavor:	Strongest Swiss cheese; sophisticated, complex; sweet, tangy,woodsy and herbal. Typically shaved into rosettes.

Torta Novara

Origin:	USA, New York
Type:	Pasteurized Soft
Flavor:	Alternating layers of Mascarpone with Sundried Tomato & Pesto. The texture is, therefore, soft and spreadable and the flavor is utterly addicting.

Traditional Farmhouse Cheddar

Excellent with apples. A nice cheese with beer and ale. For a real treat, try it on a cracker with a fruit or tomato chutney. It's terrific!

Origin:	England
Type:	Pasteurized Semi-Firm
Flavor:	Superior hand-made farmhouse cheddar;Semi-sharp, very nutty.

Vintage Gouda

Shredding, grating, and adding to salads, casseroles, and other dishes. Break into niblets for snacking.

Origin:	Holland
Type:	Pasteurized Hard
Flavor:	Aged 5 years, nutty butterscotch flavor, with a sweet edge verging on a Parmesan style flavor.

Wensleydale

Shredding, grating, and adding to salads, casseroles, and other dishes. Break into niblets for snacking.

Origin:	England
Type:	Pasteurized Firm
Flavor:	Dry, smooth; shares traits of young cheddar. Crunbles into chuncks with creamy mouth feel. Mild, slightly sour, nutty flavor.

Wensleydale with Cranberries

Origin:	England
Type:	Pasteurized Semi-Soft
Flavor:	Mildly cheddary with a hint of cream cheese, cranberries to sweeten.

White Stilton with Lemon Zest

Nice for the dessert platter with other citric fruits. Cube into spring salads. Enjoy with sweet biscuits.

Origin:	England
Type:	Pasteurized Semi-Soft
Flavor:	Mildly tart, milky with the citric "zing" from the lemon peel.

Widmer Cheddar

Origin:	USA, Wisconsin
Type:	Pasteurized Hard
Flavor:	Aged 6 years. Rich, nutty flavor becomes increasingly sharp with age. Smooth, firm texture becomes more granular and crumbly with age. Slice for sandwiches, snacks; shred into casseroles, soups, sauces.

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