Foods Cheese Shop For Sale In Dallas

Enjoy Coach Farm's classic fresh goat cheese where ever you are with our new extended life packaging. Their farm is located in a small Hudson Valley village, just two hours outside of New York City.

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

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, Spain.

The result is the high quality of its cheese selection that meets consumers' demand for a 100% Made in Italy product. (from Mo Mozzare) Caseificio Mo Mozzare works together with buffalo farmers and supervises the traceability of all raw materials.

Perfectly pungent with an earthy, woody flavor, its fabulously rich aroma boasts grassy notes of truffles, flowers, and herbs. A specialty of the picturesque region of the Aosta Valley, where cows graze on serene Alpine pastures 6,500 feet above sea level,...

(from Vermont Creamery) Since Allison Hooper and Bob Reese created their local version of Italian mascarpone, Vermont mascarpone with a 50% butterfat has garnered accolades for its fresh, rich cream flavor and smooth, thick texture — perfect for spreading...

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. Crumble on top of salads or bake into spinach pie.

Melt with a little milk and spoon over boiled potatoes. As it matures, Cantal grows decidedly Cheddar-like, with a moist, fudgy texture and a tangy, fruity flavor. Fruity, Cheddary cow's-milk cheese from the Auvergne, in southern France.

Great in salads, or served simply with walnuts and sweet wine. (An excellent value.) Mild but never bland. A rustic cylinder of raw cow's-milk blue, made on the plateau of the Massif Central in southern France.

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

Raw-milk Morbier ripens softer and funkier than the pasteurized version. The ash that runs through the cheese's center traditionally separated the morning milking's cheese from the evening milking's.

Though young, it still delivers that unmistakable blend of salty, nutty and caramel-like sweetness you come to expect in a true Parmigiano. Aged for two years, his organic Parmigiano-Reggiano has a softer texture and lighter flavors than its conventional...

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 eater.

Aged for over three months and made with part-skim milk, this is healthful option that doesn't sacrifice flavor. The Finnish equivalent of the Swiss Emmental, this sharp, holey cheese tastes of toasted hazelnuts.

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.

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

Serve with a dollop of blackberry preserves and crusty bread. This cheese is made from the same black-faced Manech sheep that produce the legendary blue cheese Roquefort. Sweet, firm, fine-textured sheep's-milk cheese.

Known affectionately throughout the world as "Swiss." This is the real thing, cut from massive 200-pound wheels the size of truck tires. The one with the holes and a delicate flavor of roasted hazelnuts.

However, just prior to pressing and shaping of the cheese, shavings of Italian Black Truffles are generously sprinkled throughout the curd.Considered "black gold" in Italy, black truffles are a rare delicacy with a strong earthy aroma and umami flavor...

Serve bathed in olive oil, with crusty bread and a glass of simple country red wine. Kasseri is mellow and salty (in a good way), with a pliable, stringy texture like provolone or aged mozzarella.

A sweet and buttery blend of sheep's milk, cow's milk, and fresh cream. A little square cheese from the Old Chatham Shepherding Co., the Berkshire Hills farm of Tom and Nancy Clark.

When you bite or cut into Burrata, the cream oozes out irresistibly. (from Totem Foods) This gives the exterior a soft, springy texture. Burrata Andriese a delicious creamy imported gourmet Italian cheese, invented in Andria at the beginning of the 20th...

Smooth, nutty, and a little pungent. In the winter cold of the Savoie, half-wheels of Raclette are propped by the hearth for melting, then spooned over potatoes and crusty bread. If you don't have a fireplace, Raclette makes amazing grilled cheese sandwiches,...

Mild, milky, sweet, buttery, and gooey, with a jacket of downy white Brie-like rind. Rich, seductive triple-cream. Such richness cries out for a glass of toasty champagne.This heavenly triple-cream is perfect for indulging in a little decadence.

To ensure a fuller flavor, the wheels are aged in caves with higher-than-normal ambient temperatures. A game-changing cheese! Aged 6-9 months, this goat gouda from Holland exudes a delightful caramel aroma and buttery taste.

Inspired by the response to her chevre, Allison teamed up with Bob to found Vermont Creamery. (from Vermont Creamery) Chevre was still largely unavailable in Vermont at the time — but not for much longer.

Kehler's climate-controlled caves and years of knowledge transform Cabot's cows' milk wheels into a things of beauty, full of sharp caramel notes.Due to the aging process in cloth binding, there may be some discoloration to the outside edges of your cheese.