Foods Cheese Shop For Sale In Iowa

The combination of the sweet herbs with the smooth and grassy chevre taste makes this cheese unique and refreshing. These little goats' milk rounds from the Cypress Grove farms in California are flavored with fennel pollen and lavender.

It's perfect in sandwiches or layered generously on top of baked ziti. Moist and flavorful with a silky sheen texture, our creamy mozzarella melts on your tongue into a fresh, clean finish.

They serve it crumbled into salads, stuffed into roasted peppers, or grilled on a bed of mache. Creamy but crumbly. A large log of richly flavored goat's-milk cheese from the Loire Valley in France.

With a kick! (from Cypress Grove Chevre) A secret combination of four peppers, exotic spices and pepper threads result in a complex and visually pleasing experience...

Serve with crusty bread and the monks' own Chimay beer. Made by the Trappist monks of Scourmont Abbey since 1876. Powerfully flavored, succulent monastery cheese from the lush river-crossed pastures of southern Belgium.

(from Cheese Merchants of America) Parmesan is used for a wide range of cooking applications, especially as a salad, pizza and pasta topper. Our parmesan cheese is aged a minimum of 10 months to ensure its sweet and nutty flavor.

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.

Once ripened to room temperature, the cheese is semi-soft and spreadable, perfect for a wedge of fresh pear or apple.Cypress Grove's Truffle Tremor was awarded a Gold sofi at the Underneath the bloomy, edible rind, lives a cheese like no other! Creamy,...

Serve with a glass of sweet wine. It's from Denmark, made in the style of Roquefort, but with cow's milk instead of sheep's milk. Firm but creamy, with a milky, sweet flavor and delicate but persistent blue-cheese sharpness.

Serve with earthy Chianti or any of the great red wines of northern Italy. From the rural hill towns of Tuscany in central Italy. A springy, mild blend of sheep's and cow's milk flecked throughout with bits of musky fresh black truffles.

Try a Sauternes, Tawny Port, or a Sherry. We love it with apples, pears, nuts, and a glass of a lovely dessert wine. Treated with the same mold spores used to make Roquefort, this piquant, sharp, cow's milk cheese is made in Marion, Massachusetts.

Aged for over two years, you'll find it sharp, but not peppery, and full of milky goodness, with a delightful lingering fruity finish. This cheese is made from the fresh, raw milk of a purebred herd of Brown Swiss cows that roam the meadows around the...

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

(from Vermont Creamery) Chevre was still largely unavailable in Vermont at the time — but not for much longer. It was on a farm in Brittany where young Allison Hooper, working for room and board, learned the time-honored traditions of European artisanal...

Serve with fruity red wines and quince paste. Murcia is simple and mild, with a springy texture. Mild, tangy, pure white goat's-milk cheese with a deep purple, wine-soaked rind. Its traditional curing in red wine gives the cheese a grapy flavor and aroma.

This Italian cow's milk cheese becomes just firm enough to finely grate over pasta, but we think it's also wonderful 'grated' into large curls (a vegetable peeler works best) and layered over green salads.

(from Cellars at Jasper Hill) Try pairing with a robust ale, plummy red wine, or onion jam. Young wheels are washed with a cultured brine to cultivate a natural rind that lends an authentic, funky depth of character.

Serve this English delight with crisp country bread and a cold mug of ale or dry cider. Mild and mellow, crumbly yet buttery. Savory, succulent English Double Gloucester laced with fresh chives.

You can certainly enjoy this semi-soft cheese alone, but we like to pair it with a glass of buttery Chardonnay, light Pinot Gris, or a hearty wheat beer. It possesses a great depth of flavor, featuring intense waves of walnut, pecan, and hazelnut along...

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

Serve with Burgundy and a baguette. A descendant of one of France's original Trappist monastery cheeses. Smooth, mild, and supple cow's-milk cheese with a bright tangerine-orange rind.

(from Vermont Creamery) Distinguished by a simple, mild, fresh goats' milk flavor, the cheese is highly versatile – an excellent ingredient in many dishes as well as on its own. Vermont Creamery Chevre has earned an honored place among chefs and consumers...

Named for owner Nancy Clark, this cheese is a delightful addition to a cheese plate and goes well in salads or wrapped up in phyllo sheets. This award-winning sheep and cow's milk cheese is made thanks to the combined efforts of Old Chatham's sheep and...

A classic for parties, this cheese makes delicious canapes and is mild enough to eat at brunch with coffeecake, pastries and fresh fruits. Like all Coach Farm products, it's artisanally made in small, carefully tended batches and formed into a convenient...

(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.

It also makes an excellent addition to green salads. With pale yellow coloring and a round, full flavor that finishes with bright, fruity acidity. A semi-firm sheep's milk cheese from Tuscany, aged approximately 30 days.

Serve with crisp autumn apples and pears and a glass of cider. Cabot, the largest and oldest of Vermont's Cheddar-making cooperatives, has at last perfected the art of reducing the fat while leaving in the sharp, intense flavor and crumbly yet creamy...