Cheese Making London

1980 667C Ranger Skidder Parts Machine Only 453 Detroit Block Front and Rear ends good Transmission is good.

With a variety of cheeses, York Valley Cheese Company provides the wholesome flavor and quality your customers are looking for. This York Valley Cheese Company white extra sharp cheddar cheese is perfect for sandwiches, specialty pizzas, or garnishing...

With a variety of cheeses, York Valley Cheese Company provides the wholesome flavor and quality your customers are looking for. This York Valley Cheese Company yellow sharp cheddar cheese is perfect for sandwiches, specialty pizzas, or garnishing soups.

Bring nature in with these unique pine cones from the mighty Douglas Fir Tree. For littler critters, these trees – or more specifically, their seed-filled cones – are a vital food source.

(from Cheese Merchants of America) In addition, we also source the finest quality cow's milk Romano cheese from Wisconsin. This sheep's milk cheese is chosen from the finest pecorino cheese plants in Italy.

Bring nature in with these unique pine cones from the mighty Douglas Fir Tree. For littler critters, these trees – or more specifically, their seed-filled cones – are a vital food source.

(from Cheese Merchants of America) Our parmesan cheese is aged a minimum of 10 months to ensure its sweet and nutty flavor. It's also used as a key ingredient in the world's best alfredo sauces.

Cacique Cotija is our most flavorful artisan cheese. Cotija can be used in the place of parmesan or other robust savory aged cheeses. Cotija is used as an accent cheese due to its abundant flavor.

(from Cheese Merchants of America) These three cheeses are sourced from the finest cheese makers across the globe and aged to perfection to provide superb flavors. Imported parmesan, pecorino romano and asiago cheeses are grated together for one amazing...

The true Parmigiano. Aged two years, sharp and sweet, with a firm, fudgy texture, and flecked throughout with tiny crystals of protein. The king of cheeses. The cheese of kings. We hand-selected two small cheese-makers in the Apennine hills of Emilia-Romagna...

(from Cheese Merchants of America) Our parmesan cheese is aged a minimum of 10 months to ensure its sweet and nutty flavor. It's also used as a key ingredient in the world's best alfredo sauces.

Humans have used baskets for storing food and tools long before the dawn of history.Carbon dating places some examples around 12,000 years old. Gardeners love books, as the number of titles devoted to the subject attest.

Second, it's hard and sharp and chewy and dense, somewhere between Cheddar and Parmigiano. Handmade by the Vella family of Sonoma, California, for more than 70 years. First, it's from Monterey (or close enough, anyway).

Firm enough to grate over pasta or toasted bread. Moist enough to serve as a table cheese with hearty bread and dark ale. Firm Dutch cow's-milk cheese with the sweet, nutty, caramelized flavor of aged Gouda and the fudgy, crystalline texture of Parmigiano.

Like all Manchegos, this is a classic companion for quince paste and bold, rich red wines. This cheese has matured from its milky, mild youth into a hard, sheepy, slightly salty masterpiece, with the characteristic burnt-caramel sweetness of sheep's milk.

Mild, sweet Asiago cheese develops a slightly flaky texture and richer, fruity flavor after an aging period of six months. This Italian cow's milk cheese becomes just firm enough to finely grate over pasta, but we think it's also wonderful 'grated' into...

Made from skim milk. The noble ancestor of our own domestic Asiago. Suprisingly mild for its age, with a deep nutty flavor and fruity aroma. This Italian twelve-month-aged Asiago is hard and a little chewy, somewhere between Parmesan and aged Cheddar.

Named after the river Piave (sourced at Mount Peralba in Val Visdende in the northernmost part of Belluno, Italy), this snackable cheese was born of the cheese-making traditions in the land surrounding the ancient river.

Philadelphia Whipped Cream Cheese spread has a light, airy texture that is easy to spread. (from Philadelphia)

As easy on your taste buds as it is on your stomach. A smooth, creamy source of protein that goes great with fruit or crackers.

Try sprinkling into salads and creamy dressings, or use it to make terrific spicy cheeseburgers. A creamy, succulent, sharp, and biting blue cheese. We do the crumbling for you. Gorgonzola is undoubtedly one of the finest and most famous cheeses in the...

Fantastic for grating or melting, manchego makes an ideal companion to(quince paste), and it loves a fruity, smoky glass of rioja. You'll find its firm texture and rich nuttiness become more pronounced with age.

Enjoy Coach Farm's classic fresh goat cheese where ever you are with our new extended life packaging. Now filled with fig. Faithful to the traditional methods of the French farmstead cheesemaker, Coach Farm turns out authentic, artisanal goat cheeses...

Serve toasted on baguette with a salad for a traditional French Bistro Chevre Chaud or on a cheeseboard. Dried, and ripened for one week, Bijou evolves with time, gaining a sharpness and complexity after thirty days.

Pair with juicy Gamay wines, such as Chateau de la Chaize Brouilly. Made in Spain's remote region of Asturias, Valdeon is wrapped in Sycamore leaves, giving it a unique appearance and adding to its complex flavor.

Superb with Jamon Serrano ham and quince paste. These milks add a mellow richness and complexity to Manchego's sheepy, salty edge. Same size, same shape, same texture, same region, made in exactly the same way but for one critical difference: a generous...

They serve it crumbled into salads, stuffed into roasted peppers, or grilled on a bed of mache. A large log of richly flavored goat's-milk cheese from the Loire Valley in France. A favorite of chefs for its strong — but not overpowering — goat-cheese...