Foods Cheese Shop For Sale In Rhode Island

The cheese-making process is essentially the same as described in Homer's Odyssey, where the Cyclops was a cheesemaker. With a slightly crumbly texture and creamy aroma, this cheese has flavor notes of vanilla and custard and pairs beautifully with soft...

While chevre continues to grow in popularity, Vermont Chevre maintains its reputation for quality through superlative taste, freshness, and lower salt. The herb chevre is also hand rolled in a blend of herbs de Provence which include basil, oregano, rosemary...

All natural, pasteurized, semi-hard table cheese with a waxed rind. (from Point Reyes Farmstead Cheese Co.) 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...

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

Alternatively, mix all of these ingredients up in a wrap and enjoy for a quick snack. Succulent and juicy deep red cranberry pieces sit within the soft, mild flavor of Wensleydale cheese.

Serve toasted on baguette with a salad for a traditional French Bistro Chevre Chaud or on a cheeseboard. Bijou is French for "jewel" and epitomizes all that is special about goats' milk and the making and caring for a small cheese.

Made by the Trappist monks of Scourmont Abbey since 1876. Serve with crusty bread and the monks' own Chimay beer. Rich and smelly, though never overpowering. Powerfully flavored, succulent monastery cheese from the lush river-crossed pastures of southern...

Given its moniker in the year 1655, gruyere is known for its lingering nutty flavor and firm yet creamy texture. The farmstead produces only 20 wheels per day; after careful aging, a beautifully burnished wheel is produced, featuring hints of nutty sweetness,...

In its flaky white youth it resembles a young English farmhouse-style cheese like Lancashire or Wensleydale. 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...

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

This domestic camembert is a jewel of a cheese crafted in Michigan by French cheesemaker Reny Picot. Its flavor is smooth and mushroomy with notes of garlic, and it beats the pants off the mediocre French camemberts now available for import to the U.S

There's a subtle backdrop of cherry and hawthorn-wood smoke. Serve Idiazabal with quince paste and rich red Rioja wine or a sweet Oloroso sherry. It has a dry but not at all crumbly texture.

Originally the staple food of Balkan shepherds, now made in France from the same rich mountain sheep's milk used for Roquefort. Perfect in the classic Greek salad with cucumbers, tomatoes, black olives, and extra-virgin olive oil.

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.

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. Now popular throughout the Mediterranean, serve with olives, stuffed grape leaves and warm crusty bread.

Aged for over three months and made with part-skim milk, this is healthful option that doesn't sacrifice flavor. Try it on rye with ham and a swath of grainy mustard. The Finnish equivalent of the Swiss Emmental, this sharp, holey cheese tastes of toasted...

This bold cheese is for blue lovers with developed notes of spice, mushroom and salt. Delicious with a fortified wine. Spain's answer to Italy's gorgonzola, La Peral has a lush, creamy texture and a pungent, piquant flavor.

Parmesan is used for a wide range of cooking applications, especially as a salad, pizza and pasta topper. (from Cheese Merchants of America) It's also used as a key ingredient in the world's best alfredo sauces.

Great for snacking. It melts smoothly and quickly and stays melted, so it's ideal for pizza or grilled cheese sandwiches. A perfect everyday cheese. Sweet, mild, delicate cow's-milk cheese with a springy, moist texture.

This particular raclette is aged and washed for three months creating a bold, meaty flavor. 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...

Straw-hued Finlandia is aged for over three months, resulting in its characteristic fruitiness and bite. Try draping over a toast round on top of onion soup and melting under the broiler.

The simple cheese of Greek shepherds, unchanged since Alexander the Great. 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.

Woody, earthy notes will entice your taste buds as the cheese melts on your tongue and reveals grassy aromas hinting at alpine herbs. Pair with your favorite white wine. Indulge in this soft artisanal Italian cheese boasting sharp black truffle flavors...

Its subtly tangy overtones and slight, pleasant crystallization make this creamy treat a winner with Port or Sauternes and fresh fruit. It's a star on a cheese plate, and delicious crumbled over a bed of fresh greens to take salad to the next level.

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

An American version of the classic northern Italian grating cheese, its name is adapted from the Italian "Parmigiano." Harder and a touch saltier than its Italian ancestor, with a sharp, nutty flavor.

Underneath the bloomy, edible rind, lives a cheese like no other! Creamy, robust goat cheese gets a knockout jolt from black truffle. Once ripened to room temperature, the cheese is semi-soft and spreadable, perfect for a wedge of fresh pear or apple.Cypress...