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Cheese by Family or
Cheese Kind. In this section
you will find a listing of all the cheeses by family and cheese kinds that we offer. Consisting of soft to very hard
cheese, and particular cheese families. The cheese
families are Blue, Bloomy [cheese like Camembert and Brie], Cheddar, Aged, Grating and Sharp cheeses. This page references the 'FAMILIES' and 'KINDS' of cheese only.
Click on kind for more information about and the firmness and
characteristics of the cheese.
AGED
CHEESE
Agour Ossau-Iraty
| Buche de Cheve Caprifrais | Biuche Maitre Seguin |
Bucherondin | Cabriflore Chevrot w/Ash | Cabri-gourmet | Caprifeuille Saint Maure | Celles Sur Cher w/Ash |
Chabichou du Poitou | Chevre d'Or | Crottin de Chavignol | Crottin du Perigord | Crottin Maitre |
Le Chevrot | Le Crottin | Le Sarlet Chevrefeuille | Sainte Maure de Tourraine
BLUE [BLEU] CHEESE
Blleu d'Auvergne | Bleuet | Cabrales | Cambozola | Danish
Blue [Kosher} | Explorateur | Fourme d'Ambert | Gorgonzola Dolce DOP | La Roche | Mirableu | Monje
Blue | Rocbleu | Roquefort | Roquefort Fondue | Roquefort [Kosher]
BRIE and
CAMEMBERT [BLOOMY RINDS] & SOFT CHEESE
Brebricet | Brie | Brie Chevre Four Feuille | Brie Ermitage
[Kosher] | Brie Mon Sire | Brie de Meaux | Brie de Nangis | Brillat Savarin | Buchette Jacquin Plain |
Buchette Jacquin | Buffalo Mozzarella | Cabecou Perigord | Camembert Chevalier |
Camembert Le Bocage | Camembert Royal Ermitage [Kosher] | Camembert Rustique |
Camembert Saint Loup | Camembert d'Isigny | Camembert le Chatelaine | Carre du Pere Antoine |
Chabis Feuille | Chevre du Poitou Coulommiers | Couer de Berry w/Ash | Couer de Bray | Cones
w/Truffles | Coulommiers | Delice de Bourgogne | Delice de Bourgogne w/Black Currant |
Delice de Bourgogne w/Mustard Seeds | Edel de Cleron | Edel de Cleron Courpe
| Epoisses AOC | Epoisses affidelice
w/Chablish |
Explorateur | Florette | Fougerus | Fromage de Savoie | Fromager
d'Affinois | Fromager du Pays | Gourmandise w/Kirsch | Gourmandise w/Walnuts L'Orotlan | Langres Chalancey
| Le Brin | Le Plaisir | Le Roussot | Livarot | Livarot Grain d'Orge | Merlemont
Reblochon | Pave d'Affinois | Petit Pont L'Eveque | Pico Chevre au Lait Cru | Pierre Robert | Pont
L'Eveque | Pont L'Eveque Marie Harel | Regal de Bourgogne w/Grapes | Regal de Bourgogne w/Herbs |
Regal de Bourgogne | Ricotta Salat Fescolina | Rocbleu Roucoulons |
Saint Andre | Sainte Felicien | Saint Loup Buche | Saint Marcellin | Vacherin Bois
Blonds | Vacherin Clarine
FONDUE
CHEESE
Emmentaler | Fontina Val d'Aosta |
Roquefort Fondue
FRESH CHEESE
Fresh cheese is exactly that, a fresh cheese that is very soft to soft,
moist, and
normally has a shorter shelf life than most of the soft cheese family.
It typically is
somewhat tart, because fresh cheese does not goe through any type of
cooking or ripening ripening process and it's consistency varies from
thick and creamy like a mascarpone or cream cheese, to a rather more
curdly and moister type such as cottage and farmer curd cheese.
Cabecou Perigord | Cabri
w/Herbs & Spices | Chabis Feuille | Couer du Berry | Le Petit
Massais | Le Sarlet Chevrefeuille | Pave Sauvage | Picandou Nature Frais | Pointe de
Bique Fresh | Pyramide w/Ash | Valencay White - Pyramide w/Ash
GRATING
CHEESE
Cassicocavello
Silano | Mahon | Manchego 'Gran Maestre' | Pecorino Romano
HARD to VERY HARD CHEESE
Agour Ossau-Iraty | Beaufort Winter | Brebis Agour | Cacciocavallo Silano
DOP | Castelrosso Piemente | Comte AOC Edam Kosher | Fol Epi |
Ginestrino | Gruyere | Manchego | 'Gran Maestre' | Mimolette | Parmegiano Reggiano | Parmesan
Parmegiano Reggiano | Pecorino |
Ginepro [Romagna] | Pecorino Romano | Pecorino Toscano
Staginoatio DOP | Petit Agour | Petit Basque | Pimentino | Ribafria w/Peppercorn | Tete de Moine |
Zamorano
ORIGINAL - ONE of a KIND CHEESE
Chaource | Explorateur | Serena | Bandaged
Wrapped |
SEMI-HARD
Abbaye
de Belloc |
Abondance
|
SEMI-SOFT
Affidelicé
| Agour | Bleu d'Auvergne
| Caciotta al Tartufo | Cambozola | Chaumes | Doux de Montagne | Emmentaler | Exquilor | Gouda [Kosher] | Gouda Red | Gouda
Smoked | Havarti | Ibore | Idiazabal | Extramadura | Idiazabal
| Jarlsberg | Lappi | Mahon |
Mimolette | Mobier | Munster le Prefere d'Alsace | Murcia Al Vino | Petit Agour |
Raclette | Romao | Saint Nectaire | Latier | San Simon | Sottocenere al Tartufo | Shahat [Kosher] |
Taleggio | Tavor [Kosher] Tiltan | Kosher] | Tetilla Campobello | Toldeo w/Paprika | Torta la Serena-Extramuadura
| White Stilton w/Apricot | White Stilton with Cranberries
RAW MILK UNPASTEURIZED CHEESE
Abbaye
de Belloc |
Abondance
|
SOFT CHEESE
The many cheeses
fall into this category, from all milk types and family kinds such as blue or cheddar. This category also
includes all the Brie and Camembert [the bloomy rind type] cheeses. Because of mold [the
good kind] that has been
applied to the exterior, a process of ripening occurs from the outside
in for this family of cheese. The most noted of course are brie and
camembert, and St. Andre are popular. The have a lovely soft
bloomy white mold on the rind that is completely edible, that covers the
special soft creamy butter type interior. View all Soft Cheeses
SHARP
[STINKY] CHEESE
Livarot | Monje Blue | Pont
L'Eveque
WASHED RIND CHEESE both
SEMI-SOFT
&
SEMI-HARD
Softs:
Aisy Cendré,
Bel Paese, Edam, Fontina, Harvarti, Monterey Jack, Morbier, Oka, Port
Salut, and Raclette
Hards:
Theses cheeses are
divided into the 3 categories of: [1] Washed-rind Cheeses, [2]
Interior-ripened Cheese and [2] Blue Cheeses: |
