Cheese/Dairy : BLUE - IMPORTED
|Product #||Product Description||Brand||UPC||Pack/Size||More Info|
|187307||BLUE DI CAPRA 1/8||CASARRIGONI||4/3.5 LB||More Info
BLUE DI CAPRA 1/8
|187310||GORGONZOLA DOLCELATTE - DOP 1/8 (WEDGE - TRAY)||CAROZZI||4/3.5 LB||More Info
GORGONZOLA DOLCELATTE - DOP 1/8 (WEDGE - TRAY)
A dry texture with evident veins confers to this cheese an intense and strong taste, added to a pleasantly marked aroma.
|187315||GORGONZOLA PICCANTE - DOP 1/8 (WEDGE - TRAY)||CAROZZI||4/3 LB||More Info
GORGONZOLA PICCANTE - DOP 1/8 (WEDGE - TRAY)
A raw paste cheese, seasoned for 2 to 3 months and pierced several times in order to aid the development of the moulds. The seasoning brings a drier texture, with an intense, piquant and very characteristic taste.
|187340||GORGONZOLA DOLCELATTE DOP||CIRESA||4/3.5 LB||More Info
GORGONZOLA DOLCELATTE DOP
Ciresa Gorgonzola DOP "Dolce" is a cow’s milk cheese, with a soft, almost spreadable, creamy paste.Its crumbly interior is ivory, mottled with greenish-blue veins (named “erborinatura”) spreading through the cheese. These veins are due to the presence of mold in the cheese, which matures during the ripening of Gorgonzola DOP "Dolce". Ciresa extends the curing of its cheeses to more than the period stated to guarantee a higher quality product. Our Gorgonzola DOP "Dolce" is cured for more than 50 days to obtain its nutty aroma and its mild, creamy flavour with a sweet taste.
|187480||CAMBOZOLA - TRIPLE CREAM, COWS MILK (GERMANY)||CHAMPIGNON||2/5 LB||More Info
CAMBOZOLA - TRIPLE CREAM, COWS MILK (GERMANY)
This triple cream, soft ripened German cheese is produced from the milk of top quality cow's grazing in the Bavarian Alps. It is injected with flavor producing mold during the curing process. After 3 weeks of aging, it becomes the perfect dessert cheese along with fresh fruit or crisp bread.
|187510||ROSENBORG DANISH BLUE CHEESE||CASTELLO||6 LB||More Info
ROSENBORG DANISH BLUE CHEESE
Danish Blue, with its aromatic qualities and fine taste, is made in the classic Danish tradition and boasts a unique heritage and a proud tradition of craftsmanship. This is the acknowledged classic, full-strength Danish Blue cheese. Sharply piquant and lightly salted, this the standard for a real Blue cheese “bite.” In the 1920s, a Dane named Marius Boel discovered an innovation to improve the taste of classic sheep’s milk Roquefort – using the rich milk from Danish cows. The result was a creamier, richer, and fuller flavored cheese, Danish Blue.
|187515||QUESO DE VALDEON - COW'S MILK BLUE (SPAIN)||QUESERIAS PICOS DE EUROPA||2/5.5 LB||More Info
QUESO DE VALDEON - COW'S MILK BLUE (SPAIN)
Brand: QUESERIAS PICOS DE EUROPA
Valdeón Valley is a deep tectonic trough hidden on the southern spur of the Europa Peaks in the province of León. The rich aromatic milk produced in these fertile green pastures makes of Valdeon cheese one of the best Spanish blue cheeses. Its main secret lies in the quality of the milk produced in this region. The Alonso brothers, Tomás and Javier, have been making this cheese for many years in the valley of Valdeón. Valdeón is a cheese with a blue veined paste, wrapped in chestnut leaves, made all year round with cow’s and goat’s milk. It has a rough, irregular rind in dark grey shades with little red and bluish marks. The paste has a soft texture and a pale yellow color and it is full of small cavities where a white and greenish blue mould is concentrated. Its flavor is strong, a little bit spicy, salty, pronounced and long lasting. Valdeón cheese is buttery on the palate and very aromatic.
|187545||ENGLISH BLUE STILTON - 1/2 WHEEL||TUXFORD & TEBBUTT||9 LB||More Info
ENGLISH BLUE STILTON - 1/2 WHEEL
Brand: TUXFORD & TEBBUTT
Stilton cheese is honoured with the PDO status, which means that Tuxford & Tebbutt is one of only five Creameries in the world producing Stilton. Tuxford & Tebbutt Stilton is produced using their traditional recipe in Melton Mowbray with milk collected from 26 farms in the three counties of Derbyshire, Leicestershire and Nottinghamshire. Stilton is also called 'The King of English cheeses’. Tuxford & Tebbutt Blue Stilton is characterized by its typical blue veining with rich complex flavors and a piquant finish.
|187575||ROQUEFORT BLUE CHEESE (HALF WHEEL)||SOCIETE||4/3 LB||More Info
ROQUEFORT BLUE CHEESE (HALF WHEEL)
Born in an extraordinary location, Société® Roquefort cheese is made with perfumed raw milk from an incredibly adaptable breed of ewes, Lacaunes. Each sheep gives 16 gallons of milk per season – much less than cows - making this milk rare and its cheese precious. Société® Roquefort has an ivory-colored paste with emerald-green veining and a creamy, moist texture. Its rich, intense sheep milk flavor balances the blue mold aroma creating the magic taste that has made Roquefort famous around the world and distinguished it by many as the King of Cheeses. Roquefort cheese is crafted with liquid Penicillium roqueforti found in the damp caves. Combined with the ewes milk and aged for a minimum of 90 days in the natural limestone caves of Roquefort and cellars, Roquefort is created. Société® Roquefort master cheese-makers have been lavishing the same care and savoir-faire in the making of Société® Roquefort since 1863. Some Roqueforts may taste saltier or fattier depending on the mold as it defines the texture and pungency giving everyone a chance to appreciate the taste they love with the same care and talent from our cheese makers.