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Imported Cheeses

These specialty imported cheeses offer a wide range of tastes and textures that are sure to be a hit at any party, as a snack or as part of any meal. We have many brands of each cheese type in both pre-packaged and cut to order.

The 90 cheeses listed below are only a sample of what is available. Our stock is continually changing as new taste sensations appear. Be sure to ask us if you have a favorite that is not listed.

Brie Supreme
Brie Supreme: Cows milk, mild, triple cream, very soft, pale yellow, with an edible, crusty white mould rind. Best known French cheese and is called "The Queen of Cheeses". Brie, one of the great dessert cheeses, should be served at room temperature.
Wines: Corbieres, Champagne (or other sparkling)

Brie de Meaux
Brie de Meaux: Raw cows milk cheese with a compact, even texture, pale yellow color and edible, white penicillin rind. The taste is creamy and becomes nuttier as it ages.
Wines: Corbieres, Champagne (or other sparkling)

Cambozola: Cows milk, soft, blue cheese with a flat round shape and white penicillin rind. Made in Germany this cheese is a combination of French Camembert and Italian Gorgonzola that has a smooth, rich texture and taste that is spicy and slightly sweet-sour.
Wines: Bordeaux, Burgundy, Alsatian

Chaumes: Cows milk cheese that is one of the most popular in France. This mild, smooth and rubbery cheese has a soft, orange rind and a nutty, almost meaty taste and aroma. This is suitable for grilling and as a table cheese.

Etorki: Cow and sheep milk, firm textured cheese from France. This cheese wheel has a reddish-brown, thin, natural rind made from sheep's milk and a bright yellow interior, rich texture and a nutty finish. The sheep's milk gives the cheese burnt-caramel flavor.

Feta: Cow, sheep and/or goat milk is used to make this famous Greek cheese. Feta is a normally soaked in salt water and has a solid, but crumbly texture, a pure white color and salty taste.
Featuring: Bulgarian, Greek, goat, sheep
Wines: Alsace Riesling, Beaujolais, Retsina

Gouda: Cows milk cheese is a traditional, creamery, hard cheese. It has a very smooth, yellow, waxed rind (black for mature cheese) and a deep yellow interior that is mild, sweet and fruity. Serve as a table cheese, dessert cheese, or with fruit and wine.
Featuring: blue, mild, aged, smoked, spiced
Wines: Merlot, Zinfandel. Also good with Beer and ale

Manchego: Sheep milk cheese named after the Spanish region of La Mancha, home of Don Quixote. An historic cheese with a buff colored rind and interior that ranges from white to light yellow, depending on age. With many holes and a mild, slightly salty, nutty flavor, it can have a peppery bite once aged.
Wines: Claret, Cava, Fino, Amontillado sherry

Munster: Raw cow's milk cheese with a shiny orange rind, pale yellow interior, and semi-soft texture and strong taste and smell.
Wines: Gewurztraminer, strong red, Cote Roties, Corton, Haut Medoc, Pinot rouge d'Alsace

French Raclette
Raclette: Cow's milk cheese with a smooth, pink to deep orange rind, pale yellow interior, and firm texture. After heating under a hot grill, the full nutty/sweet flavor intensifies as the cheese melts over potatoes, vegetables or meats.
Featuring: French and Swiss cheeses
Equipment: Raclette grill - perfect for parties
Wines: Beaujolais, Sauvignon Blanc

Reblochon: Cows milk, semi-soft and surface-ripened cheese with a supple, creamy texture, warm, yeasty aroma and sweet flavor of freshly crushed walnuts. Traditionally it was made with the thicker, richer milk from the second milking and was made while the milk was still warm.
Wines: Fino sherry, Vin Jaune, Pinot Noir

Red Leicester
Red Leicester: Cows milk traditional, hard cheese with a bright, orange-red rind and fine, powdery moulds and delicately sweet flavour. A good Red Leicester has a firm body and a close, flaky texture. This cheese can be eaten young or can be left to mature for six to nine months.
Wines: Rioja, Australian Shiraz. Also good with Ale

Saint Agur
Saint Agur: Cows milk blue cheese made in Auvergne France. A medium strong creamy cheese best served with full bodied red wines, bread or in salads. Lighter than Gorgonzola when used in sauces, it gains a strong, spicy taste as it ages.
Wines: any dessert wine, Sauternes

Stilton: Cows milk, semi-hard cheese is known as "The King of Cheeses" and is either a white or a blue cheese with a rich, mellow flavor, sharp aftertaste, and inedible rind. Milder than Roquefort or Gorgonzola, it is good in salads, with dessert or a Port Wine.
Favorites: blue, white, double Gloucester, apricot, lemon zest, mango-ginger, ginger, orange, and pineapple.
Wines: Australian Semillon, sweet Jurancon, tawny Port, any sweet wine

Tête de Moine
Tête de Moine: Cows milk, semi-hard, whitish cheese with a silky texture and brown rind also called "Monks Head" cheese. According to an 800 year tradition this cheese must never be cut. Instead, you must first slice off the top rind of a whole cheese, then for each serving, scrape a thin layer from the top of the round, working at an angle so as to make the edges crinkle. This forms the cheese shaving into a small flower shape called a rosette. Besides giving your cheese an ornamental appearance, this technique is said to bring out the flavor and aroma in a way that ordinary slicing would not.
Equipment: Girolle machine - use on refrigerated cheese

Tomme de Savoie
Tomme de Savoie: Raw cow's milk cheese from Savoie in the French Alps. It is a semi-firm cheese with a distinct, thick, gray-brown rind with a beige or straw colored flesh. It is a slightly salty, mild taste and is often made with skim milk after the cream has been used to make butter which is why Tommes are usually low in fat content.
Wines: Alsatian Rieslings, any Burgundy
Cheeses of the world

More popular brands (by country):

Australian: Roaring Forties

Danish: Esrom, Fontina

English: Applewood (smoked), Beer, Caerphilly, Cheddar with Mustard Seeds, Huntsman, Lancashire, Shropshire (blue cheddar), Smugglers, Wenslydale (blueberry, cherry, onion, papaya & mango, white)

French: Brie (Rustique, Supreme, Walnut), Brillat-Savarin, Moulin de Gaye Camembert, Cantal, Chevre Chevretine, Chevre St. Loup, Comte, Fol Epi, Fourme D'Ambert, Gourmelin, Mimolette, Mont Briac, Montagnou, Morbier, Pain D'Angie, Pont L'Évêque, Pierre Robert, Roquefort, Rustique Brie, St. Andre, St. Nectaire, Tomme de Chevre, Tomme de Montagne, Tomme de Savoie, Vieu Pain

German: Butter, Limberger, Mirabo, Montagnolo, Rougette, Tilsit

Irish: Cheddar with Guinness, Dubliner

Italian: Fontina, Gorgonzola, Torta Mascapone, Taleggio

Norwegian: Ekte Geitost

Swedish: Vodka Currant

Swiss: Appenzellar, Vacherin Fribourgeois

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