Cheese Scones

Scones are traditionally served hot, and if you've never had one fresh from the oven, you're in for a real treat. They're a blissful breakfast or brunch addition — serve warm with butter and jam, or pair with a time-honored dollop of clotted cream or...

There's nothing like the fragrance of cinnamon wafting out of the oven on a leisurely weekend afternoon. Serve them the traditional way with clotted cream, or slather with butter or a tangy marmalade.

Double wall stainless steel cheese vat (500 liter) complete with knives, whey valve, lid, speed control and liner. Ideal for a starting cheese making business. For more information and pictures contact by email

Try grating it over top of a warm omelette to achieve a delicious melted texture that adds a tasty, creamy finish to your cooked product. Featuring a bold, sharp cheddar flavor and white color with a dense consistency, this cheese is sure to be a favorite...

Try grating it over top of a warm omelette to achieve a delicious melted texture that adds a tasty, creamy finish to your cooked product. Featuring a bold, extra sharp cheddar flavor and yellow color with a dense consistency, this cheese is sure to be...

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

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

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

Imported parmesan, pecorino romano and asiago cheeses are grated together for one amazing package. (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...

We hand-selected two small cheese-makers in the Apennine hills of Emilia-Romagna to export their premium product exclusively to FreshDirect. The king of cheeses. The true Parmigiano.

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

When you can't decide if you're in the mood for chocolate or vanilla, these moist, marbled muffins will satisfy both taste temptations. We love them as a grab-and-go breakfast or an after-dinner treat.

Inside each bite of these soft, fluffy, and extra moist blueberry muffins are real, plump, in-season blueberries and refreshingly sweet, sugar-cream icing. Enjoy in the early morning with a hot cup of coffee or for an evening treat with a tall glass of...

Whole-grain goodness and tangy-sweet blueberries pair perfectly with the natural sweetness of banana in these muffins. Indulge in this homemade muffin with your morning bowl of cereal or with a cup of relaxing herbal tea for an evening snack.

First, it's from Monterey (or close enough, anyway). 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.

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

Our special reserve Manchego from the plains of La Mancha (where Don Quixote lived), in the south of Spain. Like all Manchegos, this is a classic companion for quince paste and bold, rich red wines.

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...

Suprisingly mild for its age, with a deep nutty flavor and fruity aroma. Made from skim milk. The noble ancestor of our own domestic Asiago. 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)

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

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

A sheep's-milk classic from the plains of La Mancha, Spain, Manchego is a Denominacion de Origen-protected cheese that's creamy, milky, and grassy with a gently sheepy tang on the finish.

(from Coach Farm) Faithful to the traditional methods of the French farmstead cheesemaker, Coach Farm turns out authentic, artisanal goat cheeses that were once found only in the remote villages of France.

Dried, and ripened for one week, Bijou evolves with time, gaining a sharpness and complexity after thirty days. (from Vermont Creamery) This geotrichum-rinded cheese has a unique sweet and yeasty flavor.Made with fresh pasteurized goats' milk from family...

Creamy and intensely flavored, Valdeon has the same richness of the best blues — though milder than Cabrales and less salty than Stilton. Pair with juicy Gamay wines, such as Chateau de la Chaize Brouilly.