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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 Esrom Monastery. Made from partially skimmed cow's milk, it is slow ripened with starter cultures for 10 - 12 weeks. Esrom has an orange, semi-hard rind that has been rubbed with brine during the aging process. Its interior is semi-soft with a supple texture and irregularly shaped holes. It is full-flavored with a big, rich, pungent aroma and becomes spicier as it ages.- Made from pasteurized cow's milk.
- Photo depicts whole 3 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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As its name suggests, Butterkäse has a buttery taste and a creamy texture that melts in your mouth. Produced in Germany, this one month aged, semi soft cow's milk cheese is a great partner to a refreshing pint of lager and can stand up to a pint of ale. Butterkase has a pungent flavor which makes it a perfect table cheese. Its creamy texture lends itself to melting on burgers and chicken. Try it melted on a baked potato. It's a great alternative to butter and sour cream!- Made from pasteurized cow's milk.
- Photo depicts whole 5 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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Tilsit is a surface ripened cheese first made by Dutch settlers in East Prussia, near the town of Tilsit, in the mid-19th Century. They were trying to recreate their beloved Gouda, but the cheese became infected with moulds, yeasts, and bacteria in a damp cellar and so, Tilsit was born. Also known as Tilsit Havarti, this cheese has a fuller and more intense flavor than Havarti, but is milder than German Tilsit. Made of partially skimmed milk with a brownish-orange washed rind, Danish Tilsit is more yellow in color than Havarti but has a similar springy, elastic, semi-firm texture, ideal for slicing. Danish Tilsit also has a piquant flavor, making it a great table cheese to enjoy with a Danish beer. Try this versatile cheese cubed in salads, melted in sauces, on potatoes, flans, or on burgers.- Made from pasteurized cow's milk.
- Photo depicts whole 9 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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Almost universally known today as a stinky German cheese, Limburger was originally created by Belgian Trappist monks. The Germans, noted in the dairy world for their mimicry, latched on to the Belgian recipe and made it their own. Strangely enough, in the 1880's, a New Yorker named Emil Frey copied the recipe for Limburger and created Liederkranz - in effect, creating a copy of a copy! This pasteurized cow's milk cheese has a tangy, creamy, Brie-like flavor with an incredibly pungent aroma. This perfume, which is caused by bacteria living in the rind, indicates a strong tasting cheese. However, Limburger is actually fairly tame, especially when you trim the rind. It is best when served with plenty of cold beer. Other good accompaniments are tinned fish, onions, crackers, fruits, and vegetables.- Made from pasteurized cow's milk.
- Photo depicts whole 6.35 oz. form of cheese.
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This aromatic cheese from Belgium is a very popular dessert cheese in Northern Europe. Its flavor is reminiscent of a good German Limburger, with a less strong but still pungent odor. Matured in a natural manner, each wheel of Pere Joseph sits for over a month in a ripening cave before a brown paraffin rind is applied to stem the aging process. Pere Joseph melts well and adds a lot of flavor to the foods to which you apply it. With 52% butterfat, it has a creamy, satiny body that is slightly salty and a bit sharp. Like many other things that are Belgian, this cheese is part French, part Dutch and part German. We find the combination to be tantalizing and recommend this cheese to those who like it strong.- Made from pasteurized cow's milk.
- Photo depicts whole 5 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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Made in Monroe, Wisconsin, Beer Kaese is a robust, American classic with a German/Swiss pedigree. Containing no beer, this cheese was registered in 1933 as a celebratory salute to the repeal of Prohibition, hence the name “Beer” Kaese. The unique flavor of Beer Kaese comes from aging. It is shelf-cured, resulting in a golden yellow rind. Beer Kaese has an earthy, slightly tangy, full-bodied flavor which makes it an excellent pairing with rye or pumpernickel bread and a slice of onion with a glass of red wine or, preferably, beer. Alternatively, try this cheese served for dessert with a glass of port.
Suitable for vegetarians. - Made from pasteurized cow's milk.
- Photo depicts whole 5 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 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, but the two taste very similar. Raclette has a semi-soft interior dotted with small holes and a rosy inedible rind. Eaten as a table cheese, Raclette has a smooth, creamy taste that is neither too salty nor sharp. However, our French Raclette tends to have a strong, pungent aroma that is not for the timid. This cheese is traditionally melted (a half wheel is placed in a fireplace, then the melted top surface is continuously scraped off) and layered atop boiled potatoes, pickles, fresh vegetables and sliced meats. Check out our recipes and try it for yourself! - Made from pasteurized cow's milk.
- Photo depicts whole 12 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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Difficult to find in the United States, this spicy jewel of West Flanders is crafted with full-cream cow's milk following an ancient tradition of Bourgogne. The name Wynendale is undeniably linked to medieval Burgundian history. Wynendale Castle, amid the mysterious woods and the green pastures of Flanders, was referred to as the "castle of delight" by Burgundian Dukes. A delicacy, this cheese is ideal for dessert or a luxurious snack.- Made from pasteurized cow's milk.
- Photo depicts whole 5 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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From the makers of Jarlsberg comes Ridder, the Norwegian word for "Knight." Ridder goes to battle with a creamy, rich, distinctive flavor and is often compared to French cheeses like Port Salut or St. Nectaire. Like those, it is semi-soft with little or no holes. But, unlike its French counterparts, Ridder has an edible washed rind. Considered by some to be the most elite Norwegian cheese, Ridder is an ideal table cheese and pairs well with a light, fruity wine.- Made from pasteurized cow'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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Named after a town in East Prussia, Tilsit was invented by homesick Dutch immigrants trying to recreate Gouda. Due to various factors, they were unable to recreate their beloved cheese. What they did create was a brand new cheese they named Tilsit. Tilsit is made from partially skimmed pasteurized cow's milk and is semi-firm with a springy texture, dotted with irregularly spaced tiny holes. It was traditionally made in large wheels, but is now made in loaf form, making it easier to slice (the way it is generally eaten). The rind is washed and brushed regularly for the first two months of aging to form an outer crust that keeps its supple, smooth interior from drying out. Tilsit has a mildly pungent aroma and a tangy taste that is delicate and fruity with spicy undertones. This German favorite is excellent on sandwiches, cold or grilled. It is also great on chicken or burgers, and also can be enjoyed melted over potatoes.- Made from pasteurized cow's milk.
- 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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