Foods Cheese Shop For Sale In Utah

Coach Farm's goat milk ricotta has the same consistency as traditional Ricotta cheese but has a taste similar to fresh chevre. (from Coach Farm) Enjoy as a pasta filling or with fresh vegetables.

About this cheese? The young, low-fat cow's milk Gouda has a nutty, mellow flavor, a delicate finish, and a springy, pliable texture. Great with sweet dark ale or even a glass of cream sherry, with dried fruit, roasted hazelnuts, and rustic bread.

With pale yellow coloring and a round, full flavor that finishes with bright, fruity acidity. It also makes an excellent addition to green salads. Perfect for parties, this crowd-pleasing cheese is dynamite paired with milder charcuterie (think mortadella...

This sheep's milk cheese is chosen from the finest pecorino cheese plants in Italy. In addition, we also source the finest quality cow's milk Romano cheese from Wisconsin. (from Cheese Merchants of America)

This creamy, mild and surprisingly flavorful low fat goat cheese is made with fresh, farm-raised goat's milk from which Coach Farm removes more than half the fat. Like all Coach Farm products, it's artisanally made in small, carefully tended batches and...

A great snack cheese. Young Boerenkaas is mild, with a nutty, meaty flavor. The perfect wine match? It has a firm but elastic texture and a pronounced caramelized sweetness when it is young.

Rubbed down with paprika and olive oil, this Spanish goat's milk cheese has a vibrant appearance to match its bright, zesty flavor. Made in the Extremadura region and full of intense grassy notes, this firm-textured cheese is an ideal alternative for...

The true Parmigiano. The king of cheeses. The cheese of kings. Aged two years, sharp and sweet, with a firm, fudgy texture, and flecked throughout with tiny crystals of protein. We hand-selected two small cheese-makers in the Apennine hills of Emilia-Romagna...

This farmstead (meaning Chatham uses its own flock and produces the cheese on their farm) cheese is the only 100% sheep's milk Roquefort-style blue made in the United States. Its subtly tangy overtones and slight, pleasant crystallization make this creamy...

When young, this brie is milky and sweet with a hint of earthiness. Made just outside Paris, Brie de Nangis is one of the milder, buttery bries. We find it creamy and smooth. That flavor becomes more pronounced and pungent as it ages.

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. Smooth, nutty, and a little pungent. If you don't have a fireplace, Raclette makes amazing grilled cheese sandwiches,...

Our perfect Brie, pale yellow and smooth, enrobed with fresh herbs. This cheese is a wonderful marriage of savory and milky sweetness. The perfect companion to a crusty baguette and a fruity Beaujolais.

Named after the river Piave (sourced at Mount Peralba in Val Visdende in the northernmost part of Belluno, Italy), this snackable cheese was born of the cheese-making traditions in the land surrounding the ancient river.

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

Notes of garlic, hay, and mushroom will delight your taste buds as the cheese melts in your mouth. This irresistibly creamy goat cheese is imported from Ferme de Jouvence, a small farmstead dairy located near Versailles, France.

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

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)

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.

Mateo Kehler has been making Bayley Hazen Blue from the raw milk of his herd of Ayershire cows since 2003. 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...

What Monterey Jack is supposed to be like. Second, it's hard and sharp and chewy and dense, somewhere between Cheddar and Parmigiano. First, it's from Monterey (or close enough, anyway).

This succulent and buttery washed-rind cheese has aromas of peat, roasted beef and onions — a strong and complex front for the subtle milky, herbal, ripe-peach flavors within. Willoughby has a thin, tender, rosy-orange rind, which adds earthy dimension...

Ancient French mountain cheese from the high Savoie Alps. Don't fear the gray, dusty, mold-flecked rind. The cheese inside is supple and mellow, with gentle flavors of milk, flowers, and walnuts.

Imported parmesan, pecorino romano and asiago cheeses are grated together for one amazing package. These three cheeses are sourced from the finest cheese makers across the globe and aged to perfection to provide superb flavors.

Pale, creamy, and delicate. A true American original, invented, according to Gold Rush lore, by David Jacks in the 49er boomtown of Monterey, California. Monterey Jack melts beautifully on cheeseburgers, over nachos, and in quesadillas.

A bloomy rind blends into a creamy-smooth texture with a lightly pungent, sweet and buttery taste. If it's a special occasion, enjoy with a glass of Champagne. Melt it on a crusty baguette for an indulgent snack, or serve as an appetizer with a glass...

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. Serve on crackers or a baguette with a full-bodied, earthy red wine.

Made of sheep's milk, with the occasional dose of goat's milk. 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.