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Made from the finest fresh milk, cream, herbs and spices, Boursin Spiced Gournay Cheese is 100% natural and Kosher certified. Boursin's rich, full flavor and creamy, smooth texture are perfect for snacking, baking and broiling. This beautifully packaged product is also ideal for gift baskets. Gourmet chefs from around the world use Boursin as a pivotal ingredient in dishes that range from appetizers to entrees. One bite and you'll taste why! - Best enjoyed within seven days of delivery.
- Made from cow's milk.
- Suitable for Vegetarians.
- Photo depicts whole 5 oz. form of cheese.
- Varieties sold separately.
- Certified Kosher by Orthodox Union.
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Brie has been made in Canada since the French colonization. This classic, tastebud-seducing cheese is always the first to disappear from the cheese plate. Perfected over the years, this brie easily stands up against its transatlantic cousin. Rich, supple and downright tasty.- Made from cow's milk.
- Certified Kosher- Tablet K.
- Best enjoyed within seven days of delivery.
- Whole form is 2.2 lbs.
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Fromage blanc is a French-style fresh cheese that is similar to fromage frais or crème fraîche. This extremely soft, fresh cream cheese has the consistency of sour cream and a similar tang. The fat content, however, is significantly lower. Fromage blanc is often eaten with fruit and sugar as a dessert, but it can also be used in cooking without separating.- Made from cow's milk.
- KOF-K certified Kosher.
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It can be difficult to find gourmet cheeses that are also kosher, but with Gilboa we have a wonderful little sheep's milk cheese to enjoy. The name comes from the Gilboa Mountains in Israel. This Manchego-type cheese will help to create an attractive cheese board with different textures and flavors combined with other tasty kosher offerings from igourmet.com. The clean, slightly lemony flavor of Gilboa makes it a great snacking cheese. Alternatively, try it sliced on sandwiches or julienned into a salad. - Made from sheep's milk.
- Photo depicts whole 4.58 oz. form of cheese.
- Certified Kosher by the OU.
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Hailing from Israel, Kadurim is a tantalizing assortment of fresh goat cheeses. Starting with pure fresh goat cheese, the cheesemasters at Barkanit hand-form the cheese into little balls and coat them with some of the finest flavors of the Mediterranean. The flavors include Herbs de Provence, sesame, cracked black pepper, raspberry, and sun-dried tomato. This Kosher assortment is great for entertaining or just for snacking. If you are in the mood for a wonderful bite-sized goat cheese bursting with flavor, look no further than Kadurim. - Certified Kosher by Chalav Israel under supervision of Gilboa Rabbinate.
- Kosher for Passover.
- Made from goat's milk.
- Photo depicts individual 5.7 oz. forms of cheese.
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Royal George cheese is named after the founder of the cheesemakers' English dairy. It was in 1957 that George Kenyon started to make his traditional English cheeses in the ancient market town of Garstang, where the ruins of the royalist Greenhalgh Castle (c1490) stand.
The sons of George, Neil and John, have since been producing Kosher cheese for the UK market and are now the leading UK Kosher cheese producers under the Chevington label. Royal George cheeses are the first ever English cheeses to be certified Kosher by the O.U. and the varieties available are Cheddar, Red Leicester and Double Gloucester.
The cheese is Cholov Yisroael and is suitable for Passover. It is made to the very highest of standards to be delicious and flavorsome and was available at Kosherfest 2004 for us to sample for the first time. The launch of Royal George label at Kosherfest is the event of the year for this English Cheesemaker.
The adjective "double" refers to the fact that the traditional recipe for the cheese relies upon the milk from both morning and evening milkings. Double Gloucester has a flavor somewhere between Cheshire and Aged Cheddar. It has a hard, close, satiny texture and a pronounced but mellow taste that holds up well in cooking. - Made from cow's milk.
- Kosher for Passover by the O.U.
- Photo depicts whole 7.1 oz. form of cheese.
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Royal George cheese is named after the founder of the cheesemakers' English dairy. It was in 1957 that George Kenyon started to make his traditional English cheeses in the ancient market town of Garstang, where the ruins of the royalist Greenhalgh Castle (c1490) stand.
The sons of George, Neil and John, have since been producing Kosher cheese for the UK market and are now the leading UK Kosher cheese producers under the Chevington label. Royal George cheeses are the first ever English cheeses to be certified Kosher by the O.U. and the varieties available are Cheddar, Red Leicester and Double Gloucester.
The cheese is Cholov Yisroael and is suitable for Passover. It is made to the very highest of standards to be delicious and flavorful and was available at Kosherfest 2004 for us to sample for the first time. The launch of Royal George label at Kosherfest is the event of the year for this English Cheesemaker.
Cheddar was invented in Somerset, England in the 15th century on a dairy farm near Cheddar Gorge. It was a favorite of Queen Elizabeth 1st and one of the gastronomic delights of court. Cheddar quickly became a part of the staple diet; great hunks of it eaten with bread and washed down with strong ale. The recipe was later taken to the U.S.A., Canada, New Zealand, Australia and to anywhere else that the English emigrated and is revered the world over. Smooth, crumbly and tangy, this is a great example of possibly the world's most famous cheese. - Made from cow's milk.
- Kosher for Passoverby the O.U.
- Photo depicts whole 7.1 oz. form of cheese.
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Royal George cheese is named after the founder of the cheesemakers' English dairy. It was in 1957 that George Kenyon started to make his traditional English cheeses in the ancient market town of Garstang, where the ruins of the royalist Greenhalgh Castle (c1490) stand.
The sons of George, Neil and John, have since been producing Kosher cheese for the UK market and are now the leading UK Kosher cheese producers under the Chevington label. Royal George cheeses are the first ever English cheeses to be certified Kosher by the O.U. and the varieties available are Cheddar, Red Leicester and Double Gloucester.
The cheese is Cholov Yisroael and is suitable for Passover. It is made to the very highest of standards to be delicious and flavorsome and was available at Kosherfest 2004 for us to sample for the first time. The launch of Royal George label at Kosherfest is the event of the year for this English Cheesemaker.
Red Leicester is a mellow cheese with a hard, granular texture. It gets its bright red color from the addition of annatto, which is ground achiote seed from the annatto tree. Red Leicester is a rather young cheese, as it is only aged for 10 to 12 weeks. As it ripens, it develops a distinct nuttiness and faint lemony finish that separates it from all other English cheeses. - Kosher for Passover by the O.U.
- Made from pasteurized cow's milk.
- Photo depicts whole 7 oz. form of cheese.
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Quark is a German word that simply means "curds". This cow's milk cheese, produced all over Central Europe, is virtually identical to Fromage Blanc, but is whipped before packaging and has a slightly higher fat content. Quark can be eaten like yogurt, blended with fruit or jam. It is also a common ingredient used in filled pastries, savory and sweet sauces, spreads, soufflés, cheesecakes and mousses. Quark is so popular in Germany that it accounts for almost half of that country's total cheese production. The average German eats about 10 lbs. of Quark a year! - This product is KOF-K certified Kosher.
Winner of a Silver medal in the 2005 World Cheese Awards! Awarded 3rd Place in the American Cheese Society 2007 Awards in the Fromage Blanc/Quark from Cow's Milk category. |
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The gastronome Curnonsky was offered a lifetime of revenue to say margarine could one day replace butter. He responded, "Nothing will replace butter." We agree. That's why we offer Vermont Butter & Cheese Cultured Butter, made the old-fashioned way with an imported French culture to "ripen" the best fresh Vermont cream before it is churned into butter. This butter is made with only .33% salt (one-sixth the salt of standard salted butter). The result is a sweeter, more complex and more pleasing taste. Refered to in French as demi-sel, Vermont Cultured Butter is an all-purpose, full-flavored butter, ideal for every type of cooking and baking.- This product is KOF-K certified Kosher.
- Awarded 2nd Place in the American Cheese Society 2007 Awards in the Unsalted Cow's Milk Butters category.
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Vermont Butter & Cheese Company uses only the freshest local cream to make its world class butters. They gently pasteurize the cream and add a bacterial culture to start the process of turning cream to butter. The fermenting cream rests for nine to sixteen hours to produce a complex blend of flavor compounds, making this butter so unique. After fermentation, the cream is churned into butter and the Atlantic sea salt crystals are added. This salt, harvested from tidal pools off the coast of Haiti, enhances the flavor of the butter and gives it an artisanal, marbled appearance. Finally, the butter is cut, wrapped in parchment paper and packed by hand in a small, handmade wooden basket. This butter is the "Grand Cru" of all Vermont Butters. Crunchy pieces of flavorful salt combined with incredibly creamy and delicate butter creates a perfect harmony as the butter melts in your mouth and the grains of salt crunch between your teeth. Serve a dollop atop grilled meats, melt it over shrimp or lobster, or try it in cookie recipes. This product is KOF-K certified Kosher.
Awarded 3rd Place in the American Cheese Society 2007 Awards in the Salted Cow's Milk Butters category. |
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Creme Fraiche is a thickened cream with a slightly tangy, nutty flavor and velvety, rich texture. This French specialty is traditionally made with unpasteurized cream. However, this version is pasteurized and made in Vermont. It is a rich treat that is perfect for thickening sauces and soups because it can be boiled without curdling. It is also delicious spooned over fresh fruit desserts. We especially like it served with our smoked salmon or with caviar. Just a dollop atop a piece of cocktail bread with a slice of smoked salmon lifts the experience to a whole new level. Its creamy tang is the perfect complement to a tender, smoky bite of salmon. Crème fraîche is the traditional accompaniment to caviar, and it smooths out the saltiness of the eggs.
Vermont Crème Fraîche is exquisitely rich, with a cultured, nutty flavor and creamy texture. Enjoy this staple of French cuisine, served by many of the world's finest restaurants. Awarded 2nd Place in the American Cheese Society 2007 Awards in the Cow's Milk Creme Fraiche category.
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