Gourmet Cheese listed Alphabetically from D to E

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Danish Blue Your Price: € 8,01 Add to Cart Also known as Danablu, the Danes invented this blue gourmet cheese in 1927 as an alternative to Roquefort. Though quite unlike Roquefort, Danish Blue cheese has been a huge commercial success and is sold worldwide. Danish Blue cheese is factory made from pasteurized milk which has been homogenized to ensure a smooth curd and clear taste. It is rindless and comes in foil-wrapped shapes. Danish Blue paste is milk white with very blue veins and a few irregularly distributed holes. It is soft and a little crumbly but surprisingly easy to slice. The flavor is distinctively sharp and salty and without qualification, quite consistently enjoyable. Danish Blue is a welcome addition to any gourm...	Delice de Bourgogne For Reference Only Délice de Bourgogne is a decadent triple-cream gourmet cheese and was the fruit of the imagination of the famous gastronome of the 18th century, Brillat Savarin. The remarkably pungent, somewhat moldy aroma of Délice de Bourgogne belies the velvet-smooth texture and subtle taste of this cheese. The cheese is similar in appearance and texture to the classic Brie. The outside is yellowish-white in color, with a soft, chalk-like dusty rind. The smell can be overpowering at first, but adds a playful contrast to the sweet and creamy interior. The first layer is soft and smooth and stark white in color. The center of the Délice cheese is thicker and more consistent than the outside layer an...
Double Gloucester For Reference Only Double Gloucester is a semi-hard cheese and made from whole milk. Double Gloucester was originally colored with carrot juice or saffron. These days, cheese makers use a vegetable dye called annatto, to give it a warm orange color. Traditionally Double Gloucester was an unpasteurized, semi-hard cheese which has been made in Gloucestershire since the 16th century. It was traditionally made as a large wheel with a thick rind to withstand annual cheese rolling ceremonies; when cheeses were rolled down the hills in Gloucestershire to protect the grazing rights. Double Gloucester is made using a mixture of morning and evening milk, hence the name, Double Gloucester. Gloucester cheese has su...	Dutch Farmhouse Cheese, small Your price: € 18,97 Add to Cart Dutch Farmhouse cheese is an artisanal cheese. There are currently 400 Dutch cheese farms that make Dutch Farmhouse cheese (Boerenkaas). Daily fresh milk is used in order to preserve the true flavors of the milk. There is a large variety in the flavor of the cheese, because each farmhouse has its own recipe. Farmhouse cheese is not a mass-production product, but farmhouse cheese is as unique as the next. Dutch Farmhouse cheese (Boerenkaas) is one of the Dutch most known and oldest specialty cheeses. A type of cheese that has national and international fame....
Echte Loo Sold out, more expected soon Echte Loo is a medium hard Belgian cheese, made according to an old recipe of the Fathers of the old Abbey Lo. Echte Loo is a Trappist-type cheese with a easy to recognize black 'rind' and an ivory colored paste. This Belgian gourmet cheese is a full cream cheese that has a particular interesting taste that is also noticeable in its aroma. Beer and wine are good accompaniments of this snack cheese. Enjoy this delightful Belgian gourmet cheese with a Belgian beer or any strong red wine....	Edam Your price: € 25,12 Add to Cart Despite having a long history, real farmhouse Dutch Edam cheese has disappeared and with it its original sharp identity. Today Edam cheese is a pleasant but rather bland factory-produced cheese. Edam cheese is known for its distinctive red wax coating, but this only appears on cheeses for export. Those destined for the home market are sold with their natural thin yellow rind exposed. The buttercup yellow paste is firm but springy, although not usually as rubbery as young factory-made Gouda. Edam has a lightly spicy aroma and easy taste with a slightly salty flavor lingering on the palate. Edam is made from partially skimmed, pasteurized milk and thus has a relatively low fat content. A ...
Edel de Cleron Your price: € 9,01 Add to Cart For Vacherin lovers, l'Edel de Cleron is the next best thing. Produced in the same part of eastern France, the Franche-Comte, l'Edel de Cleron is a luscious cow's milk cheese, wrapped with a strip of spruce bark around their perimeter to support the cheese, which is runny when ripe. L'Edel de Cleron, sometimes called faux Vacherin, has a Camembert-like bloomy rind when young. As it ripens, some tan molds may colonize the surface. The surface should give with gentle pressure, and it has an earthy, mushroomy aroma even before you unwrap this gourmet cheese....	Emmental Your price: € 9,29 Add to Cart Emmental is a traditional Swiss gourmet cheese with cooked pressed paste. It is produced starting from milk believed of high quality resulting from specific breeds of local cows primarily nourished on grass and the hay. When most of the world thinks of "Swiss Cheese" they are really thinking of Emmental. Ours is not some imitation processed cheese, this is the real deal. Emmental is one of the largest cheeses in physical size in the world. More than 264 gallons of milk is required for one cheese. During the whole of the ripening process the cheeses have to be turned regularly. In the past this had to be done by hand and the strong muscles of the cheese makers were much feared in the w...
Emmental Grand Cru Sold out, expected delivery date unknown Emmental is made from cow’s milk and belongs to the cooked, pressed cheese category. Ripening takes minimally 10 weeks. Emmental is part of the Gruyère cheese family. It has been known since the Roman times. Emmental is made with very fresh milk. Resting in cellars with strictly prescribed temperature and humidity conditions, the cheese is regularly salted and turned. A few weeks after being made, the cheese is taken to specially designed cellars, which reproduce optimal maturing conditions: the air is warm and damp, full of carbon, ammonia and salt. At this stage, natural bacteria in the mass of cheese transform oxygen into carbon dioxide which in turn produces bubbles of gas. If ...	Emmental, cave matured Your price: € 9,87 Add to Cart Emmental is one of the largest cheeses in physical size in the world. More than 264 gallons of milk is required for one cheese. During the whole of the ripening process the cheeses have to be turned regularly. In the past this had to be done by hand and the strong muscles of the cheese makers were much feared in the wrestling ring. It has a characteristic smooth pale yellow rind. The flexible paste is a lovely deep yellow color with holes the size of cherries, walnuts, or even golf balls. Commonly known quite simply as "Swiss" cheese, the gourmet cheese Emmental has many imitators. The original gourmet cheese came from the soft meadows of the Emme river valley near Bern. The farmers her...
Epoisses Your price: € 14,31 Add to Cart Epoisses is made in a small town in Burgundy, in France and is one of the great gourmet cheeses of France and of the world. Each gourmet cheese is covered in an edible reddish-brown coating, and underneath that coating is a creamy, white interior with a daunting aroma that comes straight from the farm, often said it is a candidate for the top ten most pungent French cheeses. Epoisses is produced in small discs, the gourmet cheese has a pale brick-colored rind which is washed in the local eau de vie as it ripens. The paste is soft and supple. The flavor is deliciously rustic but also creamy and refreshing with sour lemons lingering on the palate. Because of the strong flavor and arom...	Esrom For Reference Only Esrom is made in flat rectangular shapes and is usually wrapped in foil. The yellow paste has a supple texture with irregularly shaped holes. The flavor is quite rich and aromatic and seems to grow on the palate. It gains even more spicy flavors as it ages and so often tastes better when it has been exported because it is more mature. Invented in the 1930s, this cheese was said to resemble Port Salut and was, for a time, named Danish Port Salut. In fact, it is a much more interesting cheese than Port Salut. In the 1950s it was renamed for a long-forgotten cheese made by the monks of Esrom. Well wrapped and kept in a cool place, Esrom will keep for a couple of weeks....
Etivaz Your price: € 13,53 Add to Cart L’Etivaz AOC is a traditional and artisanal cheese from the mountains of Western Switzerland. The Etivaz cheese can be seen as a little brother of the well-known Gruyère cheese. This gourmet cheese has a very distinct taste of the alpine pastures, filled with wild flowers and herbs, resulting in a superb smooth flavor that gives you a melt-in-the mouth feeling. The cheese is creamier and less sharp than the Gruyère....	Etorki For Reference Only Etorki is a sheep's milk cheese that is similarly made according to a 4,000 years old cheese-making tradition of the French Pyrenees region, but is more supple and close textured. The milk comes from small flocks of black or red-faced Manech sheep and is only made from late December to mid July. Etorki is a flat wheel-shaped cheese with reddish-brown, thin, natural rind made from ewe's milk. Etorki has a bright yellow interior, rich texture and a nutty finish. Etorki cheese is matured from 3 to 6 months Etorki is oily with butterfat, yet firm and supple with a burnt caramel sweetness and a creamy texture. It has a mildly sweet flavor and is excellent as a snack or for grating and melt...
Evora For Reference Only Évora, or Queijo Évora is a Portuguese gourmet cheese with a yellowish color that becomes gloomy in contact with air, the raw sheep's milk cheese is cured and is presented hard or semihard, of smooth rind. The paste is softer than the rind but has the same color and the rind; very light yellow. The flavor is creamy, a little salty with fruity tones and an acidic finish. The older the taste the more sheepier the flavor becomes of this gourmet cheese. 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....	Explorateur For Reference Only Explorateur, the aristocrat of triple-cream cheeses was invented in 1958 at the time the rocket Explorer was in the news. The French dairy which invented the cheese decided on a topical name and a picture of the rocket still appears on the wrapping. Explorateur was one of the first cheeses to be created after the triple-cream classification was defined as a cheese with a butterfat content of 75 percent or more. This is achieved by adding a great deal of cream to the milk before coagulation. The cheese is produced in small discs with a light, downy white rind. The deep ivory paste is very soft and creamy. The flavor is very rich and mild, deepening a little with maturity. Due to US FDA ...
Exquis Your Price: € 13,57 Add to Cart Exquis is a cheese with a very spicy taste that is the result of 8 weeks maturation in cellars. This Belgium cheese is made in the area of Herve, the Eastern part of Belgium, bordered by The Netherlands and Germany. The Belgians consider this part of the country their 'Normandy'. The square form and the warm brick color of the cheese is characteristic for the Herve area. The characteristic flavor of the cheese is a perfect match with sweet flavors such as pears, apples, figs and white wine such as Gewurztraminer....