Foods Cheese Shop For Sale In Philadelphia

A large log of richly flavored goat's-milk cheese from the Loire Valley in France. A favorite of chefs for its strong — but not overpowering — goat-cheese flavor. Creamy but crumbly.

The soul of a classic Greek salad, with ripe tomatoes, Kalamata olives, cucumbers, and olive oil. Solid, crumbly, salty, and milky, with a fresh sharp flavor. The simple cheese of Greek shepherds, unchanged since Alexander the Great.

It's square shape accomodates the traditional raclette melting pans, but you can certainly enjoy this semi-soft cheese alone or paired with a glass of Riesling or Pinot Gris. Swiss raclette is best known for the dish by the same name, in which this cow's...

They're the perfect size for pairing with fresh cherry tomatoes for an appetizing party platter or using on pizza to get that all-around melt. Made in the Bronx for FreshDirect by Neapolitan artisan, Franco Spatola (otherwise known as the "godfather of...

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. This delectable Alpine cheese is produced in the canton of Aargau in the northern region of Switzerland.

Named after the land formation on which our farm sits, Pleasant Ridge Reserve is made in the tradition of Alpine cheeses like Gruyere and Beaufort. This grass-fed, raw milk produces flavors in the cheese that can't be replicated by "ordinary" milk.

Handmade by the Vella family of Sonoma, California, for more than 70 years. First, it's from Monterey (or close enough, anyway). What Monterey Jack is supposed to be like. Second, it's hard and sharp and chewy and dense, somewhere between Cheddar and...

Not too fat, not too lean, just right. The perfect size for parties or baking in a pastry crust. Our flagship double-cream Brie, sweet and ripe, in a manageable 2.2-pound round. Mild, sweet, and perfectly ripe.

Serve with crisp, floral whites or earthy red Rhones. French Gruyere, made in chalets high in the Alps of Franche-Comte. Similar in every way to its Swiss cousin, but eaten younger — when it is sweet and nutty and still pliably soft.

Two layers of flavorful pure white goat cheese separated by a line of ash, then enrobed in a bloomy Brie-like rind. Serve with a baguette or crackers, a little quince paste or chutney, and a crisp white wine.Outrageous creaminess and tang make this American...

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

Use like any "Swiss," melted in fondue or grilled cheese sandwiches, sliced with country ham and mustard, or served with a glass of flowery country white wine. Based on the holey Swiss Emmental, but sweeter, softer, and more buttery-textured.

Enjoy with grapes, figs, and an earthy red wine. 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.

Young wheels are washed with a cultured brine to cultivate a natural rind that lends an authentic, funky depth of character. (from Cellars at Jasper Hill) True to style, Alpha curds are cooked and pressed to achieve a tight, elastic texture and robust,...

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

We like to pair it with fruit-forward red wines, like Syrah or Cabernet Sauvignon. Known as "The Prince of Gruyeres," this raw cow's milk cheese is produced in the mountainous pastures of the Savoie region of the French Alps.

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

Serve on crackers or a baguette with a full-bodied, earthy red wine. Our perfect double-cream Brie, studded throughout with crushed black peppercorns. The creamy, milky richness of the Brie perfectly soothes the hot spice of the pepper.

If you don't have a fireplace, Raclette makes amazing grilled cheese sandwiches, with a slice of tomato and country ham. In the winter cold of the Savoie, half-wheels of Raclette are propped by the hearth for melting, then spooned over potatoes and crusty...

Although it melts well, we also love it on a cheeseboard paired with a crisp Chardonnay. A specialty of the picturesque region of the Aosta Valley, where cows graze on serene Alpine pastures 6,500 feet above sea level, this Fontina is the real deal.

Perfect for snacks, shredded into omelets, or as the cheese component of a ham-and-cheese sandwich. Norway's most famous, most popular cheese. Inspired by the giant Emmental ("Swiss cheese") of Switzerland, but smoother, milder, creamier, and sweeter.

A full-bodied and rustic cheese, this is one of few Manchegos that is handmade with unpasteurized milk from a single herd, aged with an un-waxed rind. Pair it with fresh grapes to perfectly complement your cheese plate, and wash it down with a glass of...

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. This cheese is complex both in its manufacture and in its taste.

Sweet, nutty baby Swiss, with a tangy, mild flavor and very soft, almost creamy texture. Adults enjoy it with a crisp, fragrant white wine and thinly sliced prosciutto or dried beef.

Creamy, soft, and occasionally runny cow's-milk cheese with a deep, penetrating aroma. This creates a moist, golden-red crust and encourages the development of the powerful aroma for which it is known (the smell of God's own feet, say the monks).

We love them paired with fresh tomatoes, basil, and a simple balsamic vinaigrette as an easy dinner side. Made in the Bronx for FreshDirect by Neapolitan artisan, Franco Spatola (otherwise known as the "godfather of cheese"), these luscious balls of deliciousness...

It provides the backbone to all kinds of pesto and the salty edge to creamy pasta dishes and salads. The other great Italian grating cheese. Flaky, bone white, salty, and sheepy.