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We're happy to bring you this cheese from the Pays Basque region of Aquitaine (French Pyrenees). Its milk comes from red-nosed Manech ewes raised on farms adjacent to the Abbaye… Read More »
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Home / Tag Archives: Igourmet
Tag Archives: Igourmet
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Esrom (7.5 ounce) by igourmet
April 18, 2016
The Danish Cheese Institute rediscovered this old recipe in 1951. Previously known as Danish Port Salut, it is now named Esrom, after the monks who made this forgotten cheese in… Read More »
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Royal Blue Stilton by Long Clawson – 2.5lb. Half Moon Cut (2.5 pound) by igourmet
April 15, 2016
Long known as "The King of Cheeses", Blue Stilton is one of a handful of British cheeses granted the status of a "protected designation origin" (PDO) by the European Commission.… Read More »
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SarVecchio Parmesan by Sartori (7.5 ounce) by igourmet
March 27, 2016
Ask a pear or walnut which cheese it prefers, and it will say, "One that's fruity, with hints of lightly roasted caramel, aged to crumbly perfection." In other words, Sartori's… Read More »
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Nokkelost -Two Pound Club Cut (2 pound) by igourmet
March 22, 2016
Almost extinct, only a handful of dairies in Norway still make Nokkelost. This Norwegian specialty cheese, made from partially skimmed cow's milk, is flavored with cumin seeds and cloves. These… Read More »
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Smokey Blue by Rogue Creamery (7.5 ounce) by igourmet
March 22, 2016
Rogue Creamery's "Oregon Blue" is the first blue cheese recipe made on the West Coast, and it is only fitting that this classic recipe become the first blue cheese ever… Read More »
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Barely Buzzed by Beehive Cheese Co (7.5 ounce) by igourmet
March 6, 2016
This is a full-bodied cheese with a nutty flavor and smooth texture. The cheese is hand rubbed with a Turkish grind of Colorado Legacy Coffee Company's (The Cheesemakers brother) "Beehive… Read More »
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Nokkelost – Pound Cut (15.5 ounce) by igourmet
March 6, 2016
Almost extinct, only a handful of dairies in Norway still make Nokkelost. This Norwegian specialty cheese, made from partially skimmed cow's milk, is flavored with cumin seeds and cloves. These… Read More »
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Nokkelost (7.5 ounce) by igourmet
March 6, 2016
Almost extinct, only a handful of dairies in Norway still make Nokkelost. This Norwegian specialty cheese, made from partially skimmed cow's milk, is flavored with cumin seeds and cloves. These… Read More »
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Appenzeller (7.5 ounce) by igourmet
February 10, 2016
This Swiss cheese is crafted in the canton of Appenzell, near the Austrian border. After it ages for approximately three months, Appenzeller achieves its ideal form: pressed, cooked-curd, brushed-rind cheese… Read More »
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Sunlight by Haystack Mountain Goat Dairy (7.5 ounce) by igourmet
February 4, 2016
Sunlight by Haystack Mountain Goat Dairy is a truly artisan cheese, and a perfect example of how far American cheeses have come over the last two decades. Sunlight is a… Read More »
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Parrano (7.5 ounce) by igourmet
January 30, 2016
This cheese has been called the Dutch Gouda with an Italian flair. A relatively new cheese from the Netherlands, Parrano is aged for five months to develop the nutty taste… Read More »
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HoneyBee Goat Gouda (7.5 ounce) by igourmet
January 29, 2016
We all love this goat cheese! It is amazing what just a little honey can do to a goat's milk cheese. This gouda has a light nutty flavor with a… Read More »
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White Stilton with Fruit – Cranberry (7.5 ounce) by igourmet
January 28, 2016
White Stilton, the young, immature cousin to the world famous British blue cheese, is extra-creamy and deliciously tangy, but somehow unfinished all by itself - much like plain yogurt. Hence… Read More »
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Locatelli Pecorino Romano (7.5 ounce) by igourmet
January 28, 2016
Dating back to ancient Roman times, Pecorino Romano is one of the world's oldest recorded cheeses. Pecorino is an Italian word meaning from sheep's milk, and Romano indicates that this… Read More »
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Crater Lake Blue by Rogue Creamery (7.5 ounce) by igourmet
January 19, 2016
Crater Lake Blue Cheese is aptly named after one of Oregon's greatest natural attractions. The pronounced and vibrant blue veins striated across the creamy white paste mirror the clouds over… Read More »
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Collier’s Cheddar – Pound Cut (15.5 ounce) by igourmet
November 8, 2015
The ancient Celtic country of Wales, famous for its beauty and musical heritage, has produced high quality cheese for hundreds of years. Taste and value were always the main criteria… Read More »
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Red Dragon (7.5 ounce) by igourmet
November 8, 2015
By World War II, cheese production in Wales had nearly ceased; run out of business by large cheesemaking factories in England. Fortunately for us, there has been a revival of… Read More »
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Igourmet Oktoberfest Cheese Assortment, 2-Pound
October 31, 2015
To help you celebrate Oktoberfest, we offer this wonderful assortment of four of our favorite German cheeses. Allgau Emmental, commonly referred to as Bavarian Swiss, is arguably the most famous… Read More »
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Quebec 7 Year Vintage Cheddar (7.5 ounce) by igourmet
October 24, 2015
If you enjoy our Vintage Canadian Cheddar, then you will love this cheddar aged for another three years. This seven-year-old Cheddar is a firmly pressed cheese with a hard, homogenous… Read More »
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Locatelli Pecorino Romano – Pound Cut (15.5 ounce) by igourmet
October 24, 2015
Dating back to ancient Roman times, Pecorino Romano is one of the world's oldest recorded cheeses. Pecorino is an Italian word meaning from sheep's milk, and Romano indicates that this… Read More »
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Parmigiano Reggiano Top Grade – Pound Cut (15.5 ounce) by igourmet
October 20, 2015
Here in the States, Parmigiano Reggiano is primarily thought of as purely a grating cheese. Connoisseurs around the world, especially in its native northern Ita Read More »
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Rougette Bavarian Red (7.5 ounce) by igourmet
October 10, 2015
With its washed rind and buttery consistency, this decadent triple-cream, soft-ripened cheese provides an attractive appearance on any table with its distinct reddish tint on the outer edge and the… Read More »
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Raw Milk French Raclette – Pound Cut (15.5 ounce) by igourmet
October 10, 2015
The world's most famous melting cheese, Raclette is made in the Alps on both sides of the French-Swiss border. The French version is perhaps a bit softer than Swiss Raclette,… Read More »
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Gorgonzola Dolce – Pound Cut (15.5 ounce) by igourmet
September 22, 2015
From Italy's Lombardy region comes the most imitated blue cheese in the world. Many cheeses falsely claim to be gorgonzola, but they always leave you singing the blues. Authentic Italian… Read More »
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Prairie Breeze Cheddar (7.5 ounce) by igourmet
September 19, 2015
Family farms in Iowa provide the exceptionally fresh milk that forms the backbone of Prairie Breeze's smooth, grassy flavor. Prairie Breeze is characterized as a hybrid between cheddar and the… Read More »
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Cheese Assortment for Him (32.5 ounce) by igourmet
August 8, 2015
This collection rounds up the finest gourmet foods that are perennially popular with the guys! We've included some of our favorite sharp and smoky cheeses to help your favorite big… Read More »
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Kerrygold Aged Cheddar with Irish Whiskey (7.5 ounce) by igourmet
June 30, 2015
Infused with robust flavor, Kerrygold's rich and creamy Aged Cheddar now has unique undertones of the smooth, woody, and nutty taste of pure Irish Whiskey. Entrenched in the history and… Read More »
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Blue Stilton by Tuxford and Tebbutt – Pound Cut (15.5 ounce) by igourmet
April 19, 2015
Set deep in the heart of traditional Stilton cheesemaking country is the small English market town of Melton Mowbray where the Tuxford & Tebbutt Creamery stands externally unchanged in appearance… Read More »
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Black Diamond Grand Reserve Cheddar – Pound Cut (15.5 ounce) by igourmet
December 19, 2014
Robert F. Hart began making this fine Canadian cheddar in 1933. Today, Black Diamond is probably Canada's most well-known cheddar. The "Grand Reserve" distinction signifies that this cheddar is aged… Read More »
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Greek Cheese Assortment (22.5 ounce) by igourmet
September 28, 2014
Imagine yourself sitting at a table outside a white-washed taverna with family and friends as you watch the sun setting over the Aegean Sea. You enjoy Manouri with fig spread,… Read More »
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Gruyere de Comte Reserve – Pound Cut (1 pound) by igourmet
September 14, 2014
Made from a centuries-old recipe, 70-pound wheels of Comté have been produced since the reign of Charlemagne, when there were no separate entities named France and Switzerland. Comté has the… Read More »
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Pecorino Romano Genuino – Pound Cut (1 pound) by igourmet
August 1, 2014
Pecorino denotes sheep's milk in Italian, and Pecorino Romano is one of the oldest and most versatile of these cheeses. Whereas Reggiano and Grana are the favored grating cheese of… Read More »
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Set of Fondue Cheeses (2.5 pound) by igourmet
July 30, 2014
Fondue is a traditional Alpine specialty, blending the distinct flavors of three classic melting cheeses: Emmentaler, Gruyere and Appenzeller. White wine, Kirsch brandy and certain spices can then added to… Read More »
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Gruyere – Pound Cut (1 pound) by igourmet
July 21, 2014
This extra-special delicacy from the Gruyere district of Switzerland is well-known as the basic ingredient in fondue. But with its delightfully nutty, spicy, full flavor, it is delicious as a… Read More »
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