Gourmet Cheese listed Alphabetically from G to I

For more information on our Gourmet Cheese

Gaperon Sold out, more expected soon Gaperon is a specialty French gourmet cheese from the Auvergne region. Gaperon was originally made with the “babeurre”, the left over from making butter, buttermilk. Customs have changed today and Gaperon is no longer made from buttermilk. The Gaperon cheeses used to be hung from the rafters or at the kitchen window to ripen and, it was said, a farmer's wealth could be gauged by counting them. Shaped like a flat-bottomed ball, Gaperon has a white bloomy rind which turns a deep straw color as it ripens. This fine gourmet cheese is bound with raffia or ribbon with a label on the top or bottom. Gaperon ripens from chalky white to ivory when it becomes quite soft and supple. Its pungent flavo...	Gjetost For Reference Only Gjetost is the cheese that is traditional in a Norwegian breakfast and this sweet red gourmet cheese does have a presence. Gjetost is made from the whey or buttermilk which is heated very slowly until the water has evaporated and the milk sugar forms a kind of brown caramelized paste. At this stage milk or cream may be added to change the fat content of the finished product. Produced in squares this cheese has no rind and is sold as soon as it is made. The texture may be hard or soft but it all has an unmistakable sweet, almost fudgy, caramel taste....
Goat Cheese with Potato Skins Your price: € 8,33 Add to Cart Goat Cheese with Potato Skins is a rather rare combination in a cheese, but it is an interesting one that shows that the Dutch are creative in their cheeses made from goat's milk. From a distance this creamy cheese has similar looks as the Dutch traditional cheese from Leyden (Leidse kaas), with the cumin seeds, but the flavor in texture is definitely different. Goat Cheese with Potato Skins has the creaminess of a goat's milk cheese and the soft pieces of potato skin do bring a nice twist to the relative plain goat flavor....	Gorgonzola dolce Your Price: € 6,96 Add to Cart There are many tales about Gorgonzola cheese's origin. This great Italian gourmet cheese from Lombardy was simply known as "stracchino" or "stracchino verde" in the early twentieth century; an Italian gourmet cheese made from the milk of cattle tired from their long spring and fall treks to and from the Alpine pasture. As the cheese grew in popularity, a more specific name was needed and the choice fell on Gorgonzola, one of the many villages where such cheeses were made. Young cheeses are sold as "dolce" thus the final name Gorgonzola dolce. Gorgonzola dolce has a fragile rind which may have some powdery patches. The paste is white to pale yellow with greenish-blue veins. The texture...
Gorgonzola Mascarpone Your price: € 9,29 Add to Cart Gorgonzola Mascarpone is an indulgent 'gourmet torta' that is made by alternating layers of Gorgonzola Dolce with rich Mascarpone, wrapped in foil. This cheese is intensely rich and creamy, and makes for an elegant and seductive presentation; the two flavors make a perfect marriage. The intense 'blue' of the Gorgonzola is tempered by the lush creamy texture and flavor of the Mascarpone. Great in dessert, sauces, your cheese platter or just with a nice glass of wine!...	Gorgonzola picante Your price: € 7,92 Add to Cart Gorgonzola picante or naturale is the older brother of the Gorgonzola dolce. The gourmet Gorgonzola picante has a thicker and dryer rind than the younger Gorgonzola. Also the interior, the paste, of the Gorgonzola picante is whiter and the veins are darker and bluer. The flavor is piquant and spicy, with wood mold and mushrooms, and a bite that gently hits the tongue. The aroma is perhaps stronger than the flavor and an almost alcoholic tang comes from the washed rind. There are many tales about the origin of this great cheese from Lombardy but until the early twentieth century it was known simply as "stracchino" or "stracchino verde" - a cheese made from the milk of cattle tired ...
Gran Padano, shaved Your price: € 4,56 Add to Cart Grana Padano is one of the cheeses that is often used in recipes because of its grating and melting qualities. In any form Grana Padano is a sweet and savory gourmet cheese. The taste is fragrant and delicate, and this hard gourmet cheese is often used to top dishes with a layer of melted cheese, in sauces, salads and appetizers. Shaving cheese is not always easy and therefore to your convenience, the cheese is shaved already; easy to mix, easy to decorate and easy to snack on....	Grana Padano Your price: € 11,36 Add to Cart Grana Padano is a sweet and savory gourmet cheese, the name Grana was popularly bestowed upon the cheese because of its "grainy" consistency which was markedly different from the other cheeses known until then. Grana Padano was created at the beginning of the millennium by the Cistercian monks of Chiaravalle who used ripened cheese as a way of preserving surplus milk. By 1477 it was held to be the most famous cheese of Italy. Grana Padano is produced throughout the regions of Piedmont, Lombardy and Veneto, and in the provinces of Trento, Bologna, Ferrara, Forlì, Piacenza and Ravenna. Grana Padano is a cylindrical, cooked hard cheese which is matured slowly. It may be used as a cheese...
Gratte Paille For Reference Only Gratte Paille is a triple creamy gourmet cheese that was invented in the 1970's by a creamery in Seine-et-Marne. The meaning of the cheese is gratte (scrape) and paille (straw) which comes from the fact that the cheese straw mats the cheese ripes on. Gratte Paille is a soft-white cheese of hand molded brick shape with natural white rind, almost twice as thick as a Camembert cheese. The creamy cheese has an oily texture and mushroom flavor which sharpens with age. Cheeses that show some similarities with the Gratte Paille are Pierre Robert and Brillat-Savarin cheese. Gratte Paille is usually used in combination with other foods, such as chicken and vegetables, and in combination wi...	Gruyere Your price: € 9,96 Add to Cart The milk for the Swiss gourmet cheese Gruyère is brought to the dairy by the producers, and every delivery is strictly controlled and analyzed. The milk will undergo no thermic treatment until its transformation into cheese. This guarantees the preservation of the flora that gives Gruyère AOC its typical taste. The cheese maker adds the cultures that will mature the milk. Once maturation is achieved, the cheese maker adds the rennet. In the space of 3 or 4 minutes, the contents of the vat totally changes in appearance. A warm odor fills the dairy. After about three months, the Gruyère cheese wheels are transported to a "finishing house" to complete their maturation (several more mont...
Gruyere de Savoie For Reference Only Gruyère de Savoie is a French gourmet cheese that comes from the massif des Bauges. This tasty cheese is of a remarkable quality due to its mountain origins, the care taken in its production and the quality of the milk used. This pressed cooked cheese made from raw cow’s milk, the maturation period is a minimum of 6 months. The rind is chestnut in color. The paste is ivory to pale yellow with small regular evenly distributed holes. The flavor is lightly salted and fruity with a characteristic nose. This cheese is very hard to get and we will not have it frequently in our warehouses....	Gruyere, cave matured Your price: € 12,59 Add to Cart The origins of the gourmet Swiss cheese name Gruyere date back to 1655 when Gruière depicted the district of the canton of Fribourg in Switzerland where the cheese is made. Gruyere is a picturesque area in the alpine foothills with lush pastures which surround the lovely village of Gruyeres, a Medieval market place. A Gruyere cheese has a long maturation process of 5 - 12 months. The quality of the cheeses of the different maturation ages are equal, and the preference depends on the consumer’s taste. The presence of holes in the cheese is desirable but not essential. They have a diameter of 4-6 mm. Small individual cracks are permitted. The cheese is smooth to the touch with a slightl...
Gubbeen For Reference Only Gubbeen is produced in flat rounds and has a yellow ocher washed rind which develops a strong aroma and taste. The maturing cheeses are washed with salt and water every day for three weeks before ready for sale. This is another gourmet cheese where the cheese maker has opted to switch to pasteurized milk, but the result is still pretty good. Giana Fergusson first made Gubbeen in 1980 from the milk in the Irish county Cork. Ideally the cheese should be eaten at five to six weeks when the paste starts to run. At this stage the gourmet cheese has a nutty and buttery aroma with a lemon tang. The taste is clean and smooth with nuts, lemons, and touch of the farmyard. There is a good acidi...	Haloumi Your price: € 5,51 Add to Cart Haloumi is the cheese which you will find broiled in a Cypriote, Greek or Middle Eastern mesa. Instead of melting on heating, Haloumi cheese simply hardens. Originating in Cyprus, it is now copied throughout the eastern Mediterranean and may be made from any type of milk. Like Feta, this cheese is produced in block form and stored in whey brine. Cow's-milk versions are usually vacuum-packed. The cheese has no rind and has a springy, rather than crumbly, texture which hardens as the cheese ages. The flavor is milky, sometimes tasting exactly like condensed milk, and less salty than Feta. In Cyprus the cheese is kneaded with chopped mint and cut into blocks. Haloumi can be grilled and ...
Havarti For Reference Only Havarti is named for a farm owned by Hanne Nielsen. She was an intrepid nineteenth-century cheesemaker who travelled widely to increase her knowledge of the job. Her cheese is factory made now and is widely distributed. The Havarti gourmet cheese has a supple and creamy paste with masses of tiny eyes. The flavor is usually exceedingly mild but it strengthens a little as it matures. Some cheeses are flavored with, herbs or caraway seeds and served in thin slices for breakfast or use in sandwiches with cucumber and fresh dill weed, mashed dates, or mango chutney....	Heuvelland Cave Cheese Your price: € 12,51 Add to Cart Heuvelland Cave Cheese (Grottenkaas) is a medium hard cheese from Limburg, the South-East of The Netherlands, the 'hilly' (heuvel) area. The cheese is matured in limestone caves. The fresh clean air, the constant temperature and the high humidity have played an important role in the development of this gourmet cheese. The cheese has a soft but spicy taste and would do well on a cheese platter in combination with a sweet white wine, such as a Riesling or a strong beer from the same area....
Idiazabal Your Price: € 12,59 Add to Cart Idiazabal is originally produced high in the Pyrenees above Pamplona. This rustic Spanish gourmet sheep's milk cheese was often smoked in the rafters of the shepherds' huts. Today, it is made all over the Basque country in both factory and farmstead, from unpasteurized milk. Idiazabal is produced in small drum shapes in varying sizes. The rind of this gourmet cheese is pale yellow in color and quite hard. The paste is creamy white and fairly compact with a few small holes. Smoked cheeses achieve a wonderful golden-brown color and dark ivory paste during its 5 months maturation. This smoked gourmet cheese has a delicately smoky, fudge-like aroma and flavor but with the farmyard like ta...