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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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Award winning cheesemaker Jorge Mariano Gonzalez handcrafts and inspects every 60 pound wheel of Fiscalini Farms' bandage-wrapped raw-milk cheddar. It is quite rare for an English-style farmhouse cheddar like this to be produced in the U.S. All natural ingredients are used in the cheesemaking process. Made from Fiscalini's own milk and aged for 18 months on the property, this cheese was voted "Best Farmhouse Cheese" at the 2002 American Cheese Society Awards in Washington D.C. It is a wonderful example of the success of the artisan cheese movement in the U.S. today. Rich, buttery and sharp, Fiscalini Farmstead Cheddar is a world-class cheese.- Fiscalini Bandaged Wrapped Cheddar was awarded a Gold Medal at the 2007 World Cheese Awards in London. This makes Fiscalini the first Non-British Cheddar to win the title of "Best Cheddar."
- Made from unpasteurized cow's milk.
- Photo depicts whole 27 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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A unique Stella recipe, Fontinella is distinctively sweet and creamy smooth, with just a hint of sharpness. This versatile cheese will enhance any recipe.
Fontinella melts beautifully in sauces and casseroles, and is superb in grilled sandwiches. In fact, the name comes from the Italian word “fondere”, which means melt. Today, many chefs use Fontinella as a zesty, change-of-pace flavor on pizza.- Made from pasteurized cow's milk, aged for two months.
- Photo depicts whole 10 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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Nestled in among the rolling hills of central Iowa is Maytag Dairy, which produces Maytag Blue cheese. Shortly before World War II, F.L. Maytag II began working with scientists at Iowa State University to begin making a great American blue cheese, modeled after those of Europe. The result was one of the first American farmstead cheeses of superior quality. Maytag cheese makers, however, are still hand making the same cheese that they created in the 1930's. Maytag Blue's popularity has taken off with the growing interest in American farmstead cheeses, and this wonderful, tangy blue cheese is now featured on menus across the country. Its wonderful flavor, moist yet crumbly texture, and lemony finish make Maytag one of the world's great blue cheeses.
- Made from unpasteurized cow's milk.
- Photo depicts whole 4 lb form of cheese.
- We cut and wrap this item by the 1/2 pound.
- We sell this item in whole form. (item 098W)
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Paula Lambert is a renowned cheesemaker and entrepreneur. In 1982, she founded the award-winning Mozzarella Company, a small cheese factory in Dallas, Texas. Today ,the company produces some of the best Hispanic-influenced cheeses this side of the border. This fantastic goat cheese has been aged for between six months to a year, and has developed a decidedly firm texture. Bold and assertive with a nutty tinge, the depth of flavor in this cheese is remarkable. Montasio Festivo is rubbed with an ancho chile/olive oil paste to form a thin, dark-red rind, whilst also lending the cheese an unmistakable aroma. - Made from pasteurized goat'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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Paula Lambert is a renowned cheesemaker and entrepreneur. In 1982 she founded the award-winning Mozzarella Company, a small cheese factory in Dallas. Today, the company produces some of the best Hispanic-influenced cheeses this side of the border. Inspired by the fabulous cheese from the beautiful Mexican state of Oaxaca, this has quickly developed a cult following in our tasting rooms here at igourmet. If you've never tasted Queso Oaxaca, think of it as a Mexican mozzarella. Hand-stretched into long ribbons of string cheese and rolled up like a ball of yarn, it has a subtle flavor and a wonderful texture. Very versatile, this cheese is also the base for the classic Mexican dish Queso Fondido, a Central American twist on fondue.-
Silver medal winner at the 2002 American Cheese Society Awards.
- Made from pasteurized cow's milk.
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Founded in 1885 by five dairy farmers, Chalet Cheese Cooperative continues to flourish as a cooperative, owned and operated by its 29 members. They specialize in the making of Limburger, Brick and Baby Swiss, with an emphasis on top quality and true workmanship. They are the only producers of Limburger in the United States, and their German Brick with a Limburger smear underscores their spirit for innovation. Brick is the oldest cheese type to have originated in the USA, first created in 1875 by John Jossi, a native of Switzerland living in Lebanon, Wisconsin. Myron Olson has been crafting cheese for over 30 years and is the manager of Chalet Cheese Cooperative Brick where he makes this Wisconsin original. Flavor changes from mild and sweet, with a touch of nuttiness when young to pungent and tangy when aged. Brick is surface-ripened with a smooth, open texture. Slice for sandwiches; shred for casseroles.- 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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