Gourmet Cheese listed Alphabetically starting with C

For more information on our Gourmet Cheese

Cabecou For Reference Only Cabécou, dialect for little goat, is a small gourmet cheese wrapped in chestnut leaves. The ripeness of the cheese can be judged from the color of the leaves; the older the browner the leaves. Cabécou is produced in Perigord, France, from ancient techniques that produce a very soft, versatile gourmet cheese that has hints of grassy flavors, and excellent body. It typically develops a flowery rind and is commonly found in most dining establishments of the region. In order to comply with US FDA regulation for export to the USA the maturation of this cheese has been extended to over 60 days....	Cabra al Romero For Reference Only Cabra al Romero is a relatively new Spanish gourmet goat cheese. The dairy that makes it is based in La Mancha in Central Spain and is the same company that makes the famous Manchego cheese. The Cabra al Romero is coated with rosemary, perfuming the inside without an being overwhelming. This gourmet cheese has a dense, firm and pale paste with a complex flavor that has a lemony finish. The coating cannot be eaten and should be cut away. The rosemary on the cheese will allow you to create a nice combination with a red wine....
Cabra transmontano D.O.P For Reference Only Queijo de Cabra Transmontana D.O.P is a Portuguese gourmet cheese. This hard cheese comes from the north-western part of Portugal and is made from the milk of the Serrana Negra goat. The milk is very rich in butterfat and protein. After the Cabra Transmontano is formed, it is salted and allowed to age for a minimum of 60 days. This lovely gourmet goat cheese is semi hard with a natural white rind with a firm, hard, slightly unctuous texture. Excellent for grating and as a table cheese....	Cabrales For Reference Only Cabrales is a Spanish blue gourmet cheese of great character. It is handmade on farms in the Picos de Europa Mountains of Northern Spain and matured in caves which are aired by cold, damp, and salty winds blowing up from the Bay of Biscay. Traditionally this gourmet cheese is made with a mixture of cow, sheep and goat milk; the locals say that cow's milk acidifies the cheese, goat's milk gives it its piquancy, and sheep's milk gives it its aroma and buttery texture. This gourmet cheese has a strong aroma and a lovely salty tang that really bites the tongue. It also has a robust flavor of lingering complexity with woody, lemony tones. If you taste Cabrales with other cheeses, make ...
Cabri Ariegeois Sold out, expected delivery date unknown Cabri Ariègeois is a great gourmet goat milk cheese of the Vacherin Mont d'Or type. Like almost all goat milk cheeses, this cheese has the best taste when it is fresh; when the tangy flavor does not come through yet. The Cabri Ariègeois is a soft cheese that has a lovely milky flavor. The wooden ring around the cheese adds an interesting subtle aroma to the cheese. A cheese worth trying! In order to comply with US FDA regulation for export to the USA the maturation of this cheese has been extended to over 60 days....	Cabrigourmet Sold out, expected delivery date unknown Cabrigourmet is a lightly salted gourmet cheese with an appetizing taste. It is not wrapped and can thus ripen slowly, gaining in character, when kept in the fridge. After three weeks it becomes dry and crumbly and is excellent served with aperitifs. For those of you who health conscience, Cabrigourmet has a very low fat content....
Cahills Porter Your price: € 12,15 Add to Cart Cahills Porter is made from pasteurized cow's milk and is considered a vegetarian cheese because a vegetable rennet is used. It goes without say that a dark beer is an appropriate accompaniment. The blending of cheddar with porter is both striking to the eye and easy on the palate. Pebble-size curds are veined with dark-brown porter beer, creating a rich, marbled appearance. The porter does not overwhelm the cheddar; indeed Cahills Porter tastes only slightly beery, with the porter contributing depth and meatiness to the cheese. The fantastic looking gourmet cheese is a full-flavored and tangy cheddar that is slightly pungent with a firm texture. A striking addition to any cheese boa...	Cambozola Your Price: € 16,64 Add to Cart Cambozola, which is made in Bavaria, is a rich and creamy Camembert-type gourmet cheese with a bloomy white rind. Beneath its crust one finds streaks of tangy blue. Hence its name: the marriage of Camembert and Gorgonzola gives us the gourmet cheese Cambozola. This mild and subtle blue-veined creation is perfect for those looking for a blue cheese that is neither incredibly pungent (like a Stilton), and extremely crumbly (like a Roquefort). Cambozola is a triple cream cheese; the cheese itself has been injected with a triple dose of cream. Cambozola is a German mild and creamy, triple crème, blue-veined gourmet cheese with a white mold coating well worth your attention....
Camembert Your price: € 4,66 Add to Cart Camembert, one of the world's most famous gourmet cheeses, originated in the Pays d'Auge in Normandy, but its production is not restricted to France. Indeed it is now made in most countries where cheese is produced on a large scale and is eaten everywhere from San Francisco to Saigon. Our current product is made from pasteurized milk and is a small 250 gram / 9 ounces. We also have a Camembert made from raw milk 'au lait cru' for those we prefer the original and traditional version. Store Camembert in its box or wrapper. If it is not fully ripe it can be ripened at home in a cool cupboard. If you put it in the refrigerator it will stop maturing and, of course, will need to be returned...	Camembert au Calvados Your price: € 10,07 Add to Cart The camembert's rind is scraped off, then it is dipped in Normandy's excellent Calvados (an alcoholic drink made from apples) and then the cheese settled for 3 to 5 hours. After that the cheeses are covered with bread crumbs, this allows the cheeses to be impregnated with the Calvados. For those of you that are seeking new taste sensations, you will be amazed; a gourmet sensation. In order to comply with US FDA regulation for export to the USA the maturation of this cheese has been extended to over 60 days....
Camembert au four Your price: € 12,19 Add to Cart Camembert au four is a unique cheese apperatif that is really easy to prepare. Place the terra cotta dish 15 minutes in a preheated oven. Serve the warm Camembert with fresh French bread, a salad and a cold glass rose. This gourmet Camembert from Normandy is exactly the way a Camembert should be creamy light yellow paste with a delicate salty undertone. At the end of the maturation time this Camembert is submerged in Calvados and flavored with shallots, thyme, rosemary and pepper. Bon appetit!...	Camembert au lait cru Your price: € 7,42 Add to Cart Camembert and Brie are the most famous French gourmet cheeses. The very best Cemembert is made from raw milk on farms in the original part of Normandy, France, and this type of Camembert is protected by the French appellation controllee. A good cheese has a clean and herby aroma with a good tang of mushrooms. The flavor is creamy and complex with fresh grassy tones. Unless you are addicted to overly strong cheese, avoid those which are so soft that the paste is almost gluey. Camembert is not intended to be so strong that you can smell the ammonia across the room! Check the degree of ripeness by holding the center of the cheese gently between your forefinger and thumb, and press gently. I...
Campagnola Your price: € 10,98 Add to Cart Campagnola is a soft gourmet cheese with a washed rind, made from pasteurized cow's milk. The cheese has a milk aroma, an ivory creamy interior and a sticky orange rind that can be eaten. In its use, Campagnola is a versatile gourmet cheese and is often found in recipes for salads, pasta, omelets, quiches and many other recipe that require a tasty cheese. It can serve as an alternative to our Italian Taleggio....	Canenstrato Pugliese Your price: € 11,83 Add to Cart Canestrato Pugliese D.O.P. is a cylindrical uncooked hard gourmet cheese made from full cream sheep's milk and ripened over a period of 2 to 12 months. The name of this gourmet cheese derives from the wicker baskets, canestri, in which the cheese reaches maturation. The wicker baskets are a traditional product of the Puglia area. During the aging process the rind of the Canestrato Pugliese is treated with olive oil and sometimes with wine vinegar, resulting in a dark yellow colored rind. The paste is firm with very small eyes. The cheese is excellent for grating over a variety of pasta dishes. The Pecorino Romano is similar, but sharper and saltier flavor....
Cantal For Reference Only Cantal, also known as Forme de Cantal has a milky aroma and a pleasantly nutty flavor with an attractive lingering acidity to it. A poet once wrote of Cantal that "to elaborate on Cantal is an error of taste; it is all simplicity." Cantal is one of France's oldest cheeses. The excellence of Cantal was noted by Pliny almost two thousand years ago. It used to be made in the mountain farms of Cantal but today most of it comes from factories in the lowland areas of the region. However, its very close cousin Salers, named for the local cattle, has remained largely a farmhouse cheese. Cantal and Salers are both big drum-shaped cheeses. They have a thin grayish-beige rind which is dry and pow...	Cantenaar Your Price: € 11,02 Add to Cart The Dutch Cantenaar cheese is a delicious cheese that contains 40% less fat and 25% less salt. The flavor can be described as delicately sharp, sweet with hints of nuts. The maturation time is 4 months. The specific production process of the Cantenaar results in a cheese with fine white spots in the paste of the cheese. These spots are protein crystals which are characteristic of this cheese. When you give this cheese a try, you will find out that lower fat and salt content can be tasty! Did you know that Cantenaare as a winner of the Gold Award in the World Cheese Awards 2007 in the UK in the Reduced Fat Hard Pressed-Category....
Carre de l'Est For Reference Only Carré de l'Est is a square gourmet cheese (as its name suggests). It has an orange-red, washed rind, sometimes covered with a white mould. This rind is moist and sticks to the fingers and feels elastic. The paste is very soft and unpressed. The cheese ripens in cellars. Each cheese is turned and washed by hand to spread the colorful bacteria over the cheese. Carré de l'Est has a smoky-bacon flavor and the taste has a hint of mushrooms. With regular holes in its centre, this gourmet cheese is best when the rind has a covering of mould. Affinage takes three to four months. Made in Lorraine, it is produced from cow's milk only. It is eaten year round and keeps 3 to 4 weeks. In order t...	Carre du Pere Antoine Sold out, more expected soon Carré du Père Antoine is a factory made French gourmet cheese made from pasteurized cow's milk and is matured in eau de vie de Mirabelle. This cheese is very similar to the Carré de L'Est and Munster. Carré Nature de Père Antoine is the same cheese without the washing in eau de vie de Mirabelle...
Carre Nature de Pere Antoine Sold out, expected delivery date unknown Carré Nature de Père Antoine is a soft French pasteurized cow's milk cheese that has a bloomy rind. The flavor of this small square gourmet cheese is very soft and relatively plain, which makes it great to combine with flavored crackers or in dishes. We have a sibling of this cheese in our collection, Carré de Père Antoine. Also a square cheese, and this one is washed in eau de vie de Mirabelle....	Caruchon Papillon Sold out, more expected soon Caruchon is a sheep's milk cheese from the Papillon House in Aveyron. This gourmet artisanal cheese is made from pasteurized pure sheep's milk. The cheese is soft and melts easily, has a light aroma that can be called pleasant. During the first weeks of maturing the rind is regularly washed with brine. Then the rind starts to develop into a natural, edible white mold, resulting in a mixed rind washed and bloomy; something you don't often see in a sheep's milk cheese. The color of the rind becomes darker with time and the taste becomes stronger with time, but not too strong. This cheese has similarities with the Pont l’Èvêque because of its shape and the type of its rind, but at th...
Cashel Blue Sold out, more expected soon Cashel Blue was the first Irish blue cheese, named after the Rock of Cashel overlooking the pastures close to the cheese farm of the family Grubb. This great gourmet cheese is wrapped in gold foil. Cashel Blue has a beige rind, which develops a pinkish cast as it matures, and the paste moves from firm to soft texture. At six weeks of age, when the cheese is first available in the shops, the ivory paste is quite crumbly with a tangy flavor. Over the next six weeks the gourmet cheese develops a much creamier texture and a stronger, more piquant flavor of dried herbs and woody leaf mold. Similar cheeses are Gorgonzola and Blue d'Auvergne....	Castello Blue Sold out, more expected soon The Danish Castello Blue is a very creamy, triple-cream, blue-veined gourmet cheese with a washed-rind. It is also called Blue Castello. The cheese's surface has a unique combination of blue-green and reddish molds. These molds give the cheese its distinct aroma and flavor. Castello Blue has a Brie-like texture, with the blue in fairly thick, horizontal lines. This taste of Castello Blue is delectably rich and buttery, with mild spicy accents of blue veins and the aroma is of mushrooms. The mild flavor develops steadily as long as it keeps, but it never becomes too strong....
Castello Blue, small Your price: € 9,13 Add to Cart Castello Blue or Blue Castello is a triple-cream, blue-veined gourmet cheese with a washed-rind. The surface has a unique combination of blue-green and reddish molds. These molds give the cheese its distinct aroma and flavor. Castello Blue has a Brie-like texture, with the blue in fairly thick, horizontal lines. This Danish gourmet cheese has a delectably rich and buttery taste accented by its mild spicy blue veins and the aroma is of mushrooms. The mild flavor develops steadily as long as it keeps, but it never becomes too strong. This small piece of cheese is packed in a Castello Blue carton box, but we have the cheese in larger pieces. A variety of the Castello Blue is the Cast...	Castello White Your price: € 10,09 Add to Cart Castello White or White Castello, a triple-cream, mold-ripened cheese, is truly unique factory made gourmet cheese. It is neither a Brie nor a Camembert. It is characterized by a very fine, thin surface rind. When Castello White is young it is firm with a light and aromatic flavor. As the cheese matures, it becomes softer and creamier. The taste becomes deliciously rich and develops a very sumptuous flavor profile. Castello White is a distinctive, mild and creamy gourmet cheese. The taste at first is slightly acidulous and gradually gets a characteristic rich taste of milk. This small piece of cheese is half moon shaped and packed in a Castello White carton box. Our offering co...
Casutin For Reference Only This Italian gourmet cheese, Casutin, was originally produced from the herds grazing on the pasture lands of Valcasotto. It is excellent with an aperitif or cut up through mixed salads. We would like to suggest trying this gourmet cheese warm from the grill or the oven on polenta or toasted bread. A young red wine is recommended....	Chabichou du Poitou Your price: € 7,42 Add to Cart Chabichou du Poitou is named for the diminutive word for goat in the Poitevin dialect of the upper Loire Valley. This little drum-shaped French gourmet cheese is best bought during the summer and early fall. However, the creamery-made pasteurized versions of Chabichou du Poitou, the version we sell, are also very good and widely available throughout the year. Chabichou du Poitou has a natural beige rind which occasionally develops a little blue mottling as it ripens. The white paste is firm and chewy when Chabichou du Poitou is young, but ripens to a moist, almost spreadable, texture. The taste moves from mild and sweet to a much more nutty and piquant flavor when Chabichou du Poitou is...
Chaource Sold out, more expected soon Chaource A.O.C. is a soft gourmet cheese from the Champagne region is named for its home town. It is richly delicious at all stages of its development, and goes very well with the famous wine from the same region. Chaource comes in flat drum shapes with an edible white rind which may be mottled with red patches. In the young gourmet cheese the paste is light yellow in color with a chalky texture. As it ripens it becomes very runny around the edges and through to the center. The maturation time is 2 months. The flavor of the young cheese is rich and mild, maturing to rich and nutty. We have a smaller drum of Chaource, 9 oz. / 250 grams in our collection. In order to comply with ...	Chaource, small Sold out, more expected soon Chaource is, at all stages of its development, a richly delicious soft gourmet cheese from the Champagne region is named for its home town. This French A.O.C. cheese comes in flat drum shapes with an edible white rind which may be mottled with red patches. In the young gourmet cheese the paste is light yellow in color with a chalky texture. As it ripens it becomes very runny around the edges and through to the center. The maturation time is 2 months. The flavor of the young cheese is rich and mild, maturing to rich and nutty. Chaource goes very well with the famous wine from the same region. We have a larger drum of Chaource, 1 lbs. / 450 grams in our collection. In order to co...
Chaumes Your price: € 11,42 Add to Cart Chaumes has a distinctive golden soft rind that has a bright tangerine-orange color. The interior is smooth, supple; a rich mellow cheese. The nutty, almost meaty taste and aroma are mild. This gourmet cheese is made of pasteurized milk. This factory-produced gourmet cheese is less pronounced than a Munster or an Epoisses, but stronger than a Port Salut. Chaumes may be a good starting point for those who would like to try the very pungent cheeses one day. The high mountain pastures of the Vosges is the home of the Chaumes....	Chaumes, small Your price: € 8,06 Add to Cart The creamy French Chaumes with the distinctive tangerine-orange rind is available as a small individually packed cheese. The decoration of the box may vary, but the cheese characteristics remain constant; a smooth, rich and supple paste. The aroma ias mild and the taste is nutty, almost meaty. Would you prefer a bigger piece cut from a larger wheel, please click here. This gourmet cheese is made of pasteurized milk and the maturation takes four weeks....
Cheddar, mild Your price: € 7,95 Add to Cart This is a fine Cheddar cheese in a red wax 'rind', sufficiently aged to provide a mild and predictable sharpness without being overbearing - the right ingredient for cheddar in almost any meal. Of course, Cheddar is one of the most famous of all cheeses and it takes its name from the village of Cheddar in Somerset where the cheese was first made. The color and the taste are great, mild but distinct; certainly an appropriate cheese for your lunches, salads or just as a snack. Would you prefer a more gourmet cheddar, please check out our Farmhouse Cheddar....	Cheese Diamond Seasonal not currently available The Cheese Diamond makes a nice holiday gift. The idea behind the Diamond is a voyage of discovery through the maturation period, starting at six months, then one year and culminating in two years. The Cheese Diamond consists of a Wijngaard cheese of 6 months of age, the Reypenaer of 1 year of age and the Reypenaer V.S.O.P. of two years of age. Not only are the cheeses an voyage through time, the triangle shape does very well in buffets and on cheese platters....
Cheese fondue Your price: € 12,61 Add to Cart Cheese fondue may be a traditional winter meal that you share with friends and family, but why not eat this great dish outside during the summer period. With this ready-to-warm product you will be ready in no time, and still offer an evening meal that is special. Serve it with vegetables, rustic bread and nice red or white wine. Alternatively you could make your own cheese fondue with Emmental cheese and Gruyère cheese. Please click here when you are intested in the recipe....	Chevre Sainte Maure Your price: € 4,98 Add to Cart Chevre Sainte Maure is a traditional French goat cheese with white color, its texture is fine and melting, it has an honest taste, typical of goat's milk cheese Goat cheese is more pronounced in flavor than cheese made with cows' milk, and is easily digested. It marries well with onions, eggplant, peppers, zucchini and other vegetables. You will find it back in many of our recipes. This goat milk cheese is available in 200 grams logs....
Chimay Grand Classique Your price: € 9,51 Add to Cart The Chimay Grand classique is a semi-hard pressed gourmet cheese; the rind is natural, non-colored, without preservatives and slightly flowery. After maturing for four weeks, the gourmet cheese becomes creamy with a fine taste of good, fresh, milk; a very complete classic flavor. Since 1876, the Trappist monks of Scourmont have known the secrets of making this semi-hard cheese made from good milk from their farm and matured in the vaulted cellars of the abbey. Today, Chimay cheese is made exclusively with regional milk and the Trappist monks have modernized their production equipment. Technology has combined with tradition for the greater happiness of the connoisseur and Chimay che...	Chimay with Trappister beer Your price: € 10,14 Add to Cart Chimay with Trappister beer receives a very personal preparation and maturing, resulting ina an exclusive, authentic gourmet cheese. Its natural rind is bathed in Chimay Trappister beer so that its flavor flatters the palate and the nose. The Trappist monks of Scourmont have known the secrets of making cheese since 1876. Cheese was made from good milk from their farm and matured in the vaulted cellars of the abbey. Today, Chimay with Trappister beer is made exclusively with regional milk and the Trappist monks have modernized their production equipment. Consume the Chimay with Trappister beer with a strong authentic Belgian beer and you will have a great combination....
Commissiekaas Sold out, more expected soon The Dutch Commissiekaas is in France known as Mimolette. Both cheeses are round, like a ball and have a vibrant orange paste. The Commissiekaas is a little sharper than the Mimolette and the rind is smooth and has the same color as the cheese; the Mimolette has a light beige crusty, irregular rind. Most Commissiekaas is exported, but fortunately, some of the production is kept in The Netherlands and is available for you. The cheese gets its orange color from carrot juice. When the cheese grows older, the rind of the Commissiekaas will dry out and will start to crack....	Comte Your price: € 11,45 Add to Cart Comté A.O.C. is an ancient French gourmet cheese, also known as Gruyere de Comte; it is made in the Massif of the Jura, a region composed of medium range mountains situated in Franche-Comté, which lies between the Vosges and the Haute-Savoie. The cheese is hard, straw-colored, contains some medium-size holes and has a tendency to crack on cutting. Comté has a floral aroma with nutty fudge flavors developing in the more mature cheese. The taste is full of nuts and toffee with a lovely long and salty finish. Older cheeses take on a strong, farmyard-like character.The cheese has a thin beige rind which thickens and hardens as the cheese matures. This cheese is a close cousin of the Beau...
Cornish Yarg For Reference Only Cornish Yarg is an attractive little Cornish cheese has a unique covering of local nettle leaves which gives it a slightly vegetal or herby taste. Using nettles in this way was once quite common in this part of the world but the practice largely died out in the last century. The name Yarg does not relate to old Cornish but is simply "gray" spelt backwards. Gray was the name of the cheese-maker who developed the cheese from some old recipes found in an attic. The nettles give the cheese a grayish-green rind which contrasts with the very white paste. The texture is similar to Caerphilly but the flavor is not really the same. The young cheese is fresh and lemony with a touch of herbs. Ol...	Coulommiers 400 Sold out, more expected soon Coulommiers is, like Brie de Meaux and Brie de Melun a very old cheese; the big difference is that at the cheese does not have an A.O.C. status. There is no standard recipe for this gourmet cheese, and Coulommiers comes in various sizes. We have a 400 and 500 grams Coulommiers in our assortment. The cheese has a white, bloomy, often uneven rind with a little brown mottling as it ages. The maturation time is 8 weeks. It has a faint aroma of mushrooms and the flavor is quite mild and delicate in the young cheese, becoming more pronounced as it matures. In order to comply with US FDA regulation for export to the USA the maturation of this cheese has been extended to over 60 days....
Crava Occelli For Reference Only Crava means goat in the Langa dialect. This small gourmet goat's cheese is produced exclusively from the milk of mountain goats from the Piedmont area. The milk is pasteurized and result is exquisitely unique: a compact white paste which turns buttery as it ages. The subtle aromas are typical of goats milk. It is best served accompanied by red wine, but can also be appreciated along with a full bodied white....	Crottin de Chavignol Your price: € 13,99 Add to Cart The size of the Crottin de Chavignol is small and Cheeseline.com offers you 4 of these original gourmet cheeses for one low price. The word "crottin" refers to the dark color of the mature cheese and this is the way the locals traditionally ate it. An interesting taste diversion from many of the cows milk cheeses, Crottin de Chavignol well deserves to be considered a true French gourmet cheese. Goats grazing around the vineyards of Sancerre in the Loire Valley supply the milk for Crottin de Chavignol. Our variety is made of pasteurized milk, but has not lost any of its characteristics. Crottin de Chavignol has a white rind which darkens with maturity through blue-gray to black. The...
Cure Nantais Your price: € 7,31 Add to Cart Le Curé Nantais originates from the Loire region, south of Nantes and is an artisan cheese since 1880. According to history, this cheese was created by a priest from Vendée, escaping from the French Revolution. This gourmet cheese resembles its close cousin the Port Salut but it has a more pronounced taste as it is washed several times during its ripening period of 4 to 8 weeks in brine or in Muscadet wine. The rind is smooth and the color is straw. The paste is soft with small holes and the flavor of this gourmet cheese is creamy and fruity. The cheese has a square or a round shape. In order to comply with US FDA regulation for export to the USA the maturation of this cheese has ...