Cheese Shop Deli Cheese For Sale In United States

(from Vermont Creamery) Dried, and ripened for one week, Bijou evolves with time, gaining a sharpness and complexity after thirty days. Bijou is French for "jewel" and epitomizes all that is special about goats' milk and the making and caring for a small...

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.

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

A favorite of chefs for its strong — but not overpowering — goat-cheese flavor. 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...

We love them paired with fresh tomatoes, basil, and a simple balsamic vinaigrette as an easy dinner side. Moist and flavorful with a silky sheen texture, our creamy mozzarella melts on your tongue into a fresh, clean finish.

Now popular throughout the Mediterranean, serve with olives, stuffed grape leaves and warm crusty bread. This sharp and tangy sheep's milk cheese, with a semi-firm texture come to us from Bulgaria where it originated in the 16th century.

Perfect with hardy English ale or sweet ruby port. An old English cheese made of alternating layers of mild, creamy blue Stilton and succulent, very mild and mellow Double Gloucester.

Crumble on top of salads or bake into spinach pie. Made with the milk of free-range sheep from the rocky pastures of Bulgaria. Prized by Feta connoisseurs for its rustic, funky flavor and creamy texture.

Enjoy with grapes, figs, and an earthy red wine. With every mouthful you'll savor the creamy texture, rich fruity flavor, and balanced sweet notes. The characteristic intensity of blue cheese aged in bold red wine and cranberries make this elegant specialty...

Earthy and lively, this is a true American original. Based on the recipe for Stilton, Bayley Hazen Blue has a woody natural rind reminiscent of tree bark, and a firm, dry paste with an aggressive blue flavor.

Our provolone is cut from the same imported southern Italian classics. Delicious with country bread, rustic salami, and a glass of Chianti. Very firm yet buttery in texture, with a mouth-tingling sharpness.

(An excellent value.) Mild but never bland. More supple and dense in texture than most blues. Great in salads, or served simply with walnuts and sweet wine. Fudgy and Gorgonzola-like in texture.

Kids love this mellow, smooth cheese as a simple snack with apple slices or in grilled cheese sandwiches. Lamb Chopper is made from 100% pasteurized sheep's milk and has a buttery, yeasty-sweet taste.

Serve as you would any creamy blue: with a crusty baguette, sweet wine and pears, or even chutney or quince paste.Enjoy Cambozola with a beverage from the same terroir, such as the spicy and refreshing beer, Schneider-Weisse.

Aged Gouda is at its very best as a simple snack with a cold glass of Dutch pilsner beer. Creamy in your mouth despite its age. Nutty, sweet Dutch cow's-milk classic, carefully aged for 18 months in cool cellars, where it develops an intense burnt-caramel...

It has a dry but not at all crumbly texture. Serve Idiazabal with quince paste and rich red Rioja wine or a sweet Oloroso sherry. This sharp, tangy sheep's-milk cheese is aged and slightly smoked high in the Basque country of the Spanish Pyrenees.

The addictive flavor is bold with hints of sweet milk and a peppery finish. (from Point Reyes Farmstead Cheese Co.) Not to play favorites, but the cheese that started it all holds a special place in our hearts.

(from Vermont Creamery) This American original is named for its likeness to a snow-covered dome shape and is one of the creamery's signature geotrichum rinded cheeses. Coupole's allure is attributable to the intriguing contrast between the strong ripened...

Athenos Traditional Feta Cheese is a unique complement to all of your favorite meals.

Superb crumbled in salad or tossed with cold summer pasta dishes. Aged, pressed, salted sheep's-milk ricotta with a tangy, sharp flavor and the texture of dry Feta.

A great snack cheese. It has a firm but elastic texture and a pronounced caramelized sweetness when it is young. The perfect wine match? The sweetness deepens and the cheese becomes drier and breaks into shards with age.

While it possesses qualities similar to its older cousins, you'll find this cheese is less pungent and maintains moisture because of its relative youth. We love it paired with an amber ale, but why not try it with Gewuerztraminer or Riesling?

A true crowd-pleaser for children and adults alike! Artisanally-made, the cheesemaker leaves all the cream in this cheese and smokes it for four hours, giving it a creamy texture and a mildly smoky flavor.Gouda is wonderfully mild for the more timid cheese...

Perfect for parties, this crowd-pleasing cheese is dynamite paired with milder charcuterie (think mortadella or Genoa salami), grilled artichokes and roasted peppers. It also makes an excellent addition to green salads.

(from Point Reyes Farmstead Cheese Co.) It is known for its mellow flavor and sweet, salted caramel finish. Inspired by the sheer natural beauty of our coastal climate and locale, Bay Blue is a rustic-style blue cheese reminiscent of Stilton.

Garrotxa is fantastic with quince paste and the hardy wines of the Priorat. Complex and perfectly balanced in saltiness, goatiness, and tang. Rustic, earthy goat's-milk cheese from the little village of Albio, in the rocky, terraced hills of Catalonia,...

This aged cheese has subtle nutty and floral qualities that make Roncal a wonderful cheese for hors d'ouevres. Roncal is a firm sheep's milk cheese made in the Valle de Roncal, in the northeastern corner of Spain.