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One of the rarest, most sought after Dutch specially-cured cheeses has been made in the southern provinces of the Netherlands for over 800 years - Extra Aged Farmer Gouda. Easy to distinguish, it is the dairy world's equivalent of a Rembrandt or Van Gogh. This edible opus magnum has been matured for eighteen months, allowing its body to develop a muted caramel color, matched by an intense flavor with a sweet finish. Extra Aged Gouda can be grated or chunked.
Our Extra Aged Gouda is aged 18 months and is produced by CONO Kaasmakers under the Beemster brand. CONO is located in Northern Holland, famous for its rich milk and fertile grazing land. - Made from pasteurized cow's milk.
- Photo depicts whole 24 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Boschetto al Tartufo Bianchetto is about as amazing as a cheese gets. Our friends at Il Forteto in Mugello have now created another outstanding version, aged for four months. Instead of a blend of sheep and cow milk, Stagionato is made from pure sheep's milk. The master cheese maker at Il Forteto has still maintained a precious harmony between the pronounced, pungent taste of the extremely scarce (and expensive) white truffle and pure sheep's milk. The scent and flavor will still bowl you over with delight. The base is firmer and drier, so it's easier to add a dash of truffle flavor to your favorite dishes. If you love our original Boschetto as much as we do, the Stagionato version is a must try.- Made from pasteurized sheep's milk.
- Photo depicts whole 4 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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The Italians are horrified by our usage of this, the world's most famous hard cheese. Here in the States, it is thought of as purely a grating cheese. The rest of the world savours Parmigiano Reggiano as a delicious, full-flavored eating cheese. It began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the "Zone Tripica". The local cheese craftsmen took it from there, utilizing a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks. Just sweet, fresh milk in its pristine state; the artisan's ancient skills and then nature's own good time (aged from 18 to 20 months). What you see today is just what the knights, serfs, saints and kings of old ate!
America's Test Kitchen and Cook's Illustrated have both voted igourmet.com's Parmigiano Reggiano #1 in their quest to find the best Parmesan in America today. "We preferred the igourmet regular and Vacche Rosse Parmigiano-Reggiano by a landslide, ranking them significantly higher than the other cheeses for complexity of flavor and appealing texture. And when we tasted the regular Parmigiano from igourmet against our supermarket cheeses, it was an easy winner."
- Made from unpasteurized cow's milk.
- Photo depicts whole 80 lb. form of cheese.
- We cut and wrap this item by the pound.
- Please contact us if you would like to purchase the whole form.
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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 of Parmigiano Reggiano or Grana Padano, while maintaining the firm, smooth texture of a young Gouda. This marriage of characteristics brings you the best of both worlds. The cheese is full of flavor, yet it is easy to cut, grate, and melt. Parrano is also reminiscent of extra aged Gouda or Old Amsterdam.- Made from pasteurized cow's milk.
- Photo depicts whole 20 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Provolone is a northern Italian cheese that can be thought of as Mozzarella's older brother. Take some Mozzarella, form it into your favorite shape, and rub it down with brine, bind it with rope and hang it from the ceiling for a few months and Voila! - you have just made Provolone. There are two varieties of Provolone. Dolce (meaning sweet) is the mild version and Piccante (meaning sharp) is its spicy, more aged counterpart. We love this Piccante version, which is rarely available in the U.S .and much more interesting than the mild Provolone most Americans have come to know. One of the great sandwich cheeses, Provolone Piccante is also an excellent melting cheese that is perfect in omelettes or atop a toasted baguette. - Made from pasteurized cow's milk; aged over nine months.
- Photo depicts whole 66 lb. form of cheese.
- We cut and wrap this item by the pound.
- Please contact us if you would like to purchase the whole form.
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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 the need to introduce a fruit. Available with apricots, lemon, ginger, and several other wicked flavors. Each of these flavorful additions tames the brash White Stilton. After your first bite you will immediately recognize that the combination is a natural fit. The expert cheesemakers have added exactly the right amount of fruit such that the cheese is not overly sweet. Aged for a minimal time period, our family of flavored White Stiltons are fresh tasting products. Owing to their delicious flavors, beautiful presentations and wickedly scrumptious names, they are among the best selling blended cheeses in the U.K. - Made from pasteurized cow's milk.
- Suitable for vegetarians.
- Varieties are sold separately
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Out of Stock Varieties:Apricot (Back in stock on 11/25/2009) , Blueberry
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This creamy blue cheese is perfect for adding a smooth note to your next salad, steak, or burger. Not too salty, with an even-balanced flavor, this blue from Wisconsin has become one of our new favorites. A full-fat cow's milk cheese, Atalanta Creamy Blue uses the same cultures found in Italian Gorgonzola to develop its characterisitc tang. If you enjoy our traditional crumbly Atalanta Blue, this creamy version should please your palate too.- Made from pasteurized cow's milk.
- Photo depicts whole 6 lb. form of cheese.
- We cut and wrap this item by the 1/2 lb.
- Please contact us if you would like to purchase the whole form.
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After a long wait, we finally bring you chorizo cured in Spain. You will immediately notice the difference between this chorizo and domestic imitations. Palacios, a company based in Logroño, the capital of the La Rioja region, earned permission from the U.S. authorities to export chorizo to the U.S. in 1997, but it wasn't until 2001 that it started entering the country in any significant quantity. Palacios Chorizo does not contain any preservatives or artificial colors; just pork sausage cured with paprika and garlic. They use a traditional process, using a secret 30-year-old family recipe. Its meat and natural ingredients are carefully selected, creating a smoky, earthy, sweet and tangy sausage.
Finally, Americans can enjoy one of the true culinary treasures of Spain! Chorizo is excellent in stews, potages, omelets, paellas, or served as part of a tapas. It makes a statement, with a flavor so powerful that it does not influence a dish subtly. Available in regular or hot. Varieties sold separately. |
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This chevre, perfect for the summer, is fresh and creamy with a slightly sharp and lightly acidic flavor. The creators of this delightful cheese have added a flavorful twist to the traditional goat log by topping it with cranberries and cinnamon. The tanginess of the cranberries, combined with the warm spiciness of cinnamon, creates a uniquely festive cheese that could not be more ideal for entertaining.- Suitable for vegetarians.
- Made from goat's milk.
- Whole form of cheese is 4.6 oz.
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In Italy, Carli Olive Oil has always only been sold direct from the factory to the consumer. A fleet of over 100 trucks assures prompt direct delivery to more than 700,000 families, over 120,000, of which have been loyal customers for two or more generations. Why are Italians so religious about their Olio Carli? For one, no oil from pomace or any source other than fresh ripe olives is ever used in the production of Carli Olive Oil. Secondly, although the strictest legislation allows a maximum acidity of 1% in Extra Virgin Olive Oil, the maximum acidity allowed by Carli in its olive oil is 0.3%. Olio Carli has been honored frequently at national and international expositions. Embossed on the label of these fine oils, you can read the following distinctions:
1927 By Appointment to the Papacy
1937 By Appointment to the Royal Household |
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Parmigiano-Reggiano is a delicious, full-flavored eating cheese. It began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the "Zone Tripica". The local cheese craftsmen took it from there, utilizing a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks. Just sweet, fresh milk in its pristine state, the artisan's ancient skills, and then nature's own good time (aged from 18 to 36 months). Parmigiano Reggiano Stravecchio is aged a full 36 months. At this age, it has a deeper, golden color, and has even more crunchy crystals. Full and fruity with a slightly salty tang, this cheese should be served in chunks with figs or pears or as an appetizer with aperitifs.- Made from unpasteurized cow's milk.
- Whole form is 80 lbs.
- We cut and wrap this item by the pound.
- Please contact us if you would like to purchase the whole form.
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Tiger brand Fondue is a ready-made, heat-and-serve preparation made according to the traditional Swiss recipe, which blends Emmental, Gruyere, white wine, Kirsch brandy and special spices. This product takes all of the guesswork out of preparing a delicious fondue. It has a bold flavor, a creamy texture, and a light color. Perfect for a main meal or as an appetizer, fondue is always a hit when the weather turns cold. Don't worry if you don't own a fondue pot. You can heat Tiger Fondue in any pot, or even microwave it if you are in a pinch. |
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