Foods Cheese Shop For Sale In San Diego

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.

They serve it crumbled into salads, stuffed into roasted peppers, or grilled on a bed of mache. A favorite of chefs for its strong — but not overpowering — goat-cheese flavor. Creamy but crumbly.

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

Superb crumbled in salad or tossed with cold summer pasta dishes. Aged, pressed, salted sheep's-milk ricotta with a tangy, sharp flavor and the texture of dry Feta.

Moist and flavorful with a silky sheen texture, our creamy mozzarella melts on your tongue into a fresh, clean finish. Made in the Bronx for FreshDirect by Neapolitan artisan, Franco Spatola (otherwise known as the "godfather of cheese"), this luscious...

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 and flavorful with a silky sheen texture, our creamy mozzarella melts on your tongue into a fresh, clean finish. Made in the Bronx for FreshDirect by Neapolitan artisan, Franco Spatola (otherwise known as the "godfather of cheese"), these luscious...

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.

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

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

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.

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.

From the rolling green pastures of America's dairyland, a state synonymous with cheese. Mellow, rich, and just sharp enough so you know you're eating Cheddar. Wash down with a frosty mug of Milwaukee beer and grilled bratwurst.

Distinguished by a simple, mild, fresh goats' milk favor, the cheese is highly versatile — an excellent ingredient in many dishes as well as on its own. While chevre continues to grow in popularity, Vermont Chevre maintains its reputation for quality...

A rustic cylinder of raw cow's-milk blue, made on the plateau of the Massif Central in southern France. Great in salads, or served simply with walnuts and sweet wine. Fudgy and Gorgonzola-like in texture.

This is a cheese made for lingering enjoyment. The result is fudge-textured cheese with vibrant flavor — deep butter peppered with bright nuttiness and saltiness. This particular Grana Padano comes to us from a small producer in Piacenza (in the Emilia...

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. There's a subtle backdrop of cherry and hawthorn-wood smoke.

Made from raw Jersey cow's milk on small farms in the green hills of Vermont. Jersey milk is higher in butterfat than the standard Holstein cow's milk, giving Grafton Village a creamy richness and depth of flavor.

Chevre Camembert is tangy to the tongue with mild goatiness but boasting a smooth buttery finish, the cheese is soft but not runny and surrounded by a delicate bloomy rind. Notes of garlic, hay, and mushroom will delight your taste buds as the cheese...

A mouth-watering combination. Alternatively, mix all of these ingredients up in a wrap and enjoy for a quick snack. This is one of our most popular fruit cheeses and with very good reason! It looks great and of course it tastes even better.Your favorite...

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,...

Young cheeses are wrapped in strips of spruce cambium, the tree's inner bark layer, harvested from the woodlands of Jasper Hill. The spoonable texture begins to develop in our vaults, though the paste continues to soften on the way to market.

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

Straight up, basic, everyday Swiss. 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.

Superb with Jamon Serrano ham and quince paste. These milks add a mellow richness and complexity to Manchego's sheepy, salty edge. Same size, same shape, same texture, same region, made in exactly the same way but for one critical difference: a generous...

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. Similar to, but milder than, its high-mountain cousins Etorki and Pyrenees Fermier.

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.