Foods Cheese Shop For Sale In Columbus

England's famed blue and one of the world's legendary cheeses. Strong and piquant, with a creamy, fudgy texture, earthy aroma, and sharp blue-cheese bite. The perfect companion to crusty country bread and a glass of port — one of the greatest wine and...

Young Boerenkaas is mild, with a nutty, meaty flavor. A great snack cheese. It has a firm but elastic texture and a pronounced caramelized sweetness when it is young. The sweetness deepens and the cheese becomes drier and breaks into shards with age.

Raw-milk Morbier ripens softer and funkier than the pasteurized version. Serve with earthy Cote du Rhone or fruity Beaujolais. Ours is aged for at least two months in cool, humid caves high in the Alps of Franche-Comte.

It melts perfectly into fondue or grilled cheese, over burgers, or on top of French onion soup. Dice into salads or quiche. It slices beautifully into sandwiches of all kinds. Straight up, basic, everyday Swiss.

In Italian, Toma means "wheel of cheese made by the farmer himself." What better way to describe this, our most versatile, any time, any table cheese. All natural, pasteurized, semi-hard table cheese with a waxed rind.

Kids love it in grilled cheese sandwiches or melted on burgers. People of any age like it straight up as a snack. Adults enjoy it with a crisp, fragrant white wine and thinly sliced prosciutto or dried beef.

Burrata Andriese a delicious creamy imported gourmet Italian cheese, invented in Andria at the beginning of the 20th century. This gives the exterior a soft, springy texture. (from Totem Foods)

Its subtle nutty sweetness is sure to please every palate and we think it pairs beautifully with a glass of Pinot Blanc. There is only a limited supply of this cheese, so don't miss out and get some before it's gone.

About this cheese? The young, low-fat cow's milk Gouda has a nutty, mellow flavor, a delicate finish, and a springy, pliable texture. Great with sweet dark ale or even a glass of cream sherry, with dried fruit, roasted hazelnuts, and rustic bread.

Great for snacking. Asiago Fresco is mild enough for kids, yet complex and elegant enough to satisfy the grownup cheese lover. It melts smoothly and quickly and stays melted, so it's ideal for pizza or grilled cheese sandwiches.

This farmstead (meaning Chatham uses its own flock and produces the cheese on their farm) cheese is the only 100% sheep's milk Roquefort-style blue made in the United States. Its subtly tangy overtones and slight, pleasant crystallization make this creamy...

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...

Handcrafted in New York State, this cheese lives up to its triple-X rating with extra-extra-extra sharp flavor. Yancey's Fancy ages this lush white raw-milk cheddar over 18 months to ensure plenty of tangy flavor.

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.

The characteristic intensity of blue cheese aged in bold red wine and cranberries make this elegant specialty a unique must-have for your next cheese plate. With every mouthful you'll savor the creamy texture, rich fruity flavor, and balanced sweet notes.

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.

This semi-firm Spanish cow's milk starts off tangy for sure, but the flavors deepen into an earthy, creamy treat that pairs nicely with sweet, juicy pears or a dessert wine. Mahon immediately brings to mind the complex salty and fruity flavors of kalamata...

Our flagship Camembert is succulent and golden, perfectly ripe, rich and creamy. Just a little funky — as a Camembert must be — but never too strong.This pasteurized cheese is a good introduction to the robust world ofNormandy Camemberts.

A specialty of the picturesque region of Wasen, where cows graze on serene Alpine pastures, this delightfully pungent cheese makes an elegant addition to any cheeseboard. Notes of sweet vanilla and buttered baked potato blend with subtle spices that come...

Regarded as the finest Swiss cheese on the market, 1655 Cave-Aged Gruyere is produced daily by skilled artisans in Bulle, Switzerland. Given its moniker in the year 1655, gruyere is known for its lingering nutty flavor and firm yet creamy texture.

Produced in Holland exclusively for the Cypress Grove Dairy in California, Midnight Moon is the delicious result of the collaboration between Dutch cheesemakers and Cypress Grove founder Mary Keehn.

The result is fudge-textured cheese with vibrant flavor — deep butter peppered with bright nuttiness and saltiness. This is a cheese made for lingering enjoyment. You may better know its more famous cousin, Parmigiano Reggiano, but Grana Padano is a...

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.

This feta is made daily between mid-December to late July with a combination of chilled evening milk and fresh morning milk. The cheese-making process is essentially the same as described in Homer's Odyssey, where the Cyclops was a cheesemaker.

Mateo Kehler has been making Bayley Hazen Blue from the raw milk of his herd of Ayershire cows since 2003. 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...

This cheese is complex both in its manufacture and in its taste. (from Ferme de Jouvence) The Camembert Fermier is made from cow's milk in our farm located in the small village of La Boissiere Ecole, at the edge of the forest of Rambouillet.

Ancient French mountain cheese from the high Savoie Alps. Don't fear the gray, dusty, mold-flecked rind. The cheese inside is supple and mellow, with gentle flavors of milk, flowers, and walnuts.