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Assortment of Fall Cooking Cheeses
Fall Cooking Cheeses Assortment
With the cooler weather sweeping in the colors of fall, there comes a change in kitchens across America. Comforting foods, brought on by dipping temperatures, fills the home with enticing, warming aromas. Inspired by our own favorites, we've designed this assortment of our favorite cooking cheeses to use in the fall and winter. From casseroles, to creamy gratins, or a bacon-topped mac n' cheese, this collection will enrich any dish of the season. This assortment includes:
- Gruyere de Comté Black Label Reserve: Gruyere de Comté (Comté, for short) has been produced since the reign of Charlemagne. Comté has a satiny, ivory-colored body and a scattering of holes the size of a hazelnut. A traditional fondue cheese, Comte can also be shredded, sliced, grated, chunked or melted. (8 oz.)
- Mountain Asiago Pennar DOP: Northwest of Venice, tucked beneath the Dolomite Mountains, artisan cheesemakers produce Asiago using traditional methods. A light beige cheese peppered with small holes, Asiago d'Allevo has a slightly fruity appeal and an engaging aroma. (8 oz.)
- Shamrock Cheddar: Ireland is a rich, green and fertile land, home to five times as many cattle as humans. Shamrock Cheddar is aged for over 12 months and has a creamy, taut texture and sweet, grassy flavor. (8 oz.)
- Grana Padano Fresco: This young version of Grana Padano has a distinctly sweeter, fruitier flavor than the traditional Oro Del Tempo. Produced near Venice, this cheese is perfect for topping soups, salads, or bruschetta. (8 oz.)
Please Note: Any item temporarily out of stock will be substituted with a similar item of equal or greater value.
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