Gourmet Cheese listed Alphabetically from J to L

For more information on our Gourmet Cheese

Kefalotiri For Reference Only Kefalotiri is a well-flavored sheep's milk gourmet cheese which is made throughout Greece and the Greek Islands. Most Kefalotiri cheese sold outside Greece is a toned-down version of the cheese, often made with cow's milk, and should be called Kefalograviera. Versions of the cheese are also made in Cyprus and throughout the Middle East. The Greek has a close-textured creamy white paste with a scattering of little holes and a definite aroma of milky nuts but very little flavor except salt. The Cypriot cheese is much more interesting with a harder, ivory-colored paste. The aroma is stronger with more fudge and less milk. The taste is quite good, too, with mushroomy flowery flavors....	Kernhem Your price: € 9,22 Add to Cart Kernhem is a cream-added gourmet cheese that is named after the Netherlands estate Kernhem. This cheese is different from many other Dutch cheeses; it has some similarities with the French Port Salut. The paste is gooey and it has a pronounced flavor. The cheese has an orange-red sticky rind that is washed frequently during the maturation period, which takes 4 weeks. It is during that period that the specific aroma and the nutty flavor develops....
Koningshoeve beercheese For Reference Only The beer cheese of the Koningshoeven Abby in the South of the Netherlands has a special flavor. No artificial flavorings are used in the secret recipe. The cheese is stored for minimally 10 days and is rinsed with a mixture of La Trappe Trappistenbeer, brine and a red culture. This gourmet cheese can be consumed after 4 en 8 weeks. The flavor is surprisingly soft with a special aroma. The Koningshoeven beer cheese is a type of Meshanger (knife sticker) cheese and was made in the Netherlands until 1940. The Meshanger cheese has it roots in the Edam cheese makery, but has the shape of a small Gouda cheese. It is a very young sticky cheese and has an ivory white-yellowish color. The flavor ...	La Ramee Your price: € 8,87 Add to Cart La Ramée is a medium-hard traditionally-made Belgian cheese, with an incomparable smoothness and unique taste. The cheese is washed with "La Ramée" beer during its production. This gourmet cheese has a medium soft paste with an aroma of malt of the La Ramée beer; a distinct sharp-bitter beer flavor. It is worth trying!...
La Roche Your price: € 6,25 Add to Cart La Roche is a smooth, creamy blue cheese. This gourmet cheese is full of pleasure and mystery; under its thin rind La Roche produces a generously veined creamy paste. Its delicate aroma and balanced flavor give it an unusual, authentic character. This gourmet blue cheese has an irresistibly flavor that can be combined with a broad range of scrumptious ingredients. It goes best with firm whole wheat bread. Walnuts, almonds, raisins and dried apricots or even fresh fruits are all worth trying....	La Serena Your Price: € 9,54 Add to Cart La Serena cheese is one of the great gourmet cheeses of the Extremadura region of Spain, the South Western mountainous part. The cheese is covered by a semihard rind that is yellowish in color. The sides are smooth or might be covered with the pattern of the belt used to mold it. The paste is soft, has a waxy ivory color and can have small, shiny holes. The milk of the Merino sheep is used to make this exquisite cheese. The breeding of this sheep is quite frequent in order to take full advantage of the three products it offers us: wool, meat and milk. Its short lactation period, together with its low output, gives its milk an extraordinarily nutritious quality, The fully ripe cheese h...
Laguiole For Reference Only In the past, Laguiole was made on the Aubrac highlands. Its French gourmet quality is now guaranteed by an AOC label. It owes its name to Laguiole city in Aveyron which is also very famous for its knives. Laguiole cheese has a thick brown rind and a firm pale-yellow paste and has a rustic taste that will remind some people of the Aubrac highlands. Its maturing process lasts from 4 to 12 months. This gourmet cheese shows similarities with Cantal and Salers. Laguiole has a flowery, sweet and mildly sour flavor; strong but without a bite....	Lanark Blue For Reference Only Lanark Blue is a delicious blue gourmet cheese from Lanarkshire that offers a genuine alternative to Roquefort. The cheese has strong greenish-blue veining and a soft creamy texture. There is an attractive herbaceous quality to the cheese with plenty of salt and a tangy aftertaste. Serve with plain crackers or add to a cheese board. Use in place of Roquefort in cooking....
Langres, small Sold out, more expected soon Langres is a cheese that has been made for at least 300 years, but one that until recently could only be found in Champagne. Langres is a slowly-maturing gourmet cheese: it can take up to 3 months before it is ready to be sold. Langres is not turned during the maturation phase, resulting the top sinks a little. Langres is sticky on the outside, firm and supple on the inside. It is a relatively mild cheese that melts in the mouth. The paste is very creamy with a pretty pale yellow-orange color and a sweet aroma of lemons and a touch of bacon. The flavor is strong, not sharp but creamy. Similar cheeses are Ami du Chambertin and Epoisse. In order to comply with US FDA regulation for e...	Lavort Sold out, more expected soon The sheep's gourmet milk cheese Lavort or Brebis du Lavort is still relatively unknown outside the Auvergne in France; it was only created in 1989. This gourmet cheese has a rare shape; it has a sunken center and a rustic exterior that just says "handmade at the farm." Lavort has a highly mould-covered rind, needs at least 120 days of maturing, perhaps even 180 and is matured in the humid cellars of an old water tower. The taste of the Lavort is rich and it has a subtle flavor of fresh milk. The paste has a white and yellow color and yields a sweet, nutty flavor. Lavort has a Parmesan-like consistency and is a good match with fruits. Lavort is a popular breakfast cheese in France...
Le Brin Sold out, more expected soon Le Brin comes from the Savoie region in France and is known as a milder version of the traditional French washed-rind cheeses. It is a semi-soft, creamery, vegetarian cheese made from pasteurized cow's milk. It is an exquisite and good-looking gourmet cheese that conceals a gentle, subtle sweet flavor under a fine paste. Le Brin has hexagonal shape with a soft edible orange rind dusted with white penicillin mould. Savor it on a sandwich, spread over some toast points, and pair with some fresh fruit for a sweet dessert plate and use it in salads....	Le Chartreux Your price: € 12,68 Add to Cart Le Chartreux is a gourmet cheese that is close to Raclette, yet with the rich, subtle bite of Tilsiter. Le Chartreux can be served to complement Raclette or as an upscale substitute. Its unique bold flavor has an assertive initial bite that yields to a smooth and complex finish. Made from unpasteurized cow's milk and expertly aged for a minimum of three months, we love it with fresh fruit, black walnuts and a good Bordeaux. 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....
Le Cremier Chaumes Your Price: € 10,92 Add to Cart Le Crémier Chaumes is nourished by the ground of Southwestern France. This gourmet cheese as a golden straw color and a specific flavor allows subtle smoked and slightly sharp notes to develop and it refines during maturation into fruity flavors. Your palate will be seduced by the supple, melting and ultra creamy texture. The name already reveals that Le Crémier Chaumes is a brother of the traditional Chaumes....	Le Welsch Your price: € 10,60 Add to Cart Le Welsch is a soft, washed rind gourmet cheese and is a family member of the Munsters. Le Welsch is made of pasteurized cow's milk, has a pungent smell and a soft, smooth paste. The rind is orange-red and the paste is fine textured and golden, slightly sticky, sweet and with the flavor of rich milk. Le Welsch is aged with Gewurztraminer and very much appreciated by the cheese lovers. Locals may eat this cheese with cumin, but we also have a Munster with cumin in our warehouses....
Leerdammer Your price: € 12,59 Add to Cart The Leerdammer brand officially saw the light of day in 1977, but its history is much older. In 1914 Cees Boterkooper bought a small dairy in Schoonrewoerd, a rural town not far from Leerdam, and a tradesman named Bastiaan Baars had a small cheese shop in a nearby village. The paths of the cheese-maker and the shopkeeper finally crossed in 1970, when together they decided to develop a new type of cheese differing from the famous Goudas and other Emmentals; Leerdammer was born. It is a cow's milk cheese with holes and a natural, delicate crust. It is also naturally rich in calcium and contains less salt and fat than traditional Gouda....	Leicester For Reference Only Leicester was first made by farmers around the city to use up surplus milk left over from the production of Stilton cheese. They added carrot juice to give the cheese its vibrant orange color and so it became known as Red Leicester. In fact, there is only one kind of Leicester and it is all now colored with annatto dye. Traditionally made like a flat cartwheel, it has a thin, dry rind. The paste is dense textured and quite chewy. It has a lightly sweet aroma with nuts and a mild flavor with just a touch of lemony piquancy. Some factory-made cheese is flavored using herbs, garlic, or nuts....
Limburg Your price: € 5,51 Add to Cart Limburg Cheese is a Belgian cheese, originally made in the monasteries near Limburg in Belgium but it was adopted, and indeed largely taken over, by the German cheesemakers of the Allgau more than a hundred years ago. Our version comes from Belgium and is clearly called 'De Echte Limburger', the Genuine Limburger. Limburg has the typically pungent aroma of a washed-rind cheese, but the flavor is less strong. It seems that it is the rind that is doing all the work! The cheese is produced in small squares with a creamy colored paste. Our offering consists of 2 pieces of 100 grams each....	Livarot Sold out, more expected soon Even well-wrapped Livarot is apt to remind you that it is there! This small cheese from Normandy's Pays d'Auge is certainly a qualifier for the top ten most pungent French cheeses. Livarot is known as "the colonel" because of the five strips of raffia which are wrapped round it to stop bulging. It has a glossy orange-brown washed rind which can become very dark and rustic looking. The golden paste has little holes and is soft and springy. The aroma from the rind is very strong with farmyard like bacon and ammonia but the paste is more subtle, though still with meaty overtones. The taste is also full and strong with farmyard flavors and a strong, salty lemon tang which bites the tongu...