Gourmet Cheese listed Alphabetically starting with T

For more information on our Gourmet Cheese

Taleggio Your price: € 7,28 Add to Cart Taleggio D.O.P. is a soft Italian gourmet cheese that is considered a delicacy when served in many dishes or when served on its own as a delightful Italian taste treat. It is a gourmet cheese of very old origins, perhaps even before the 10th century. Its regional origin was the Val Taleggio, in the province in Bergamo, from which derives the name of the cheese. Currently the area of production and ripening of the Taleggio cheese is Lombardy, Piedmont and Venetia regions. The rind of the cheese is thin, and of soft consistency; its color is natural rose-orange, with the presence of a characteristic grey and green light sage color mould. The paste is uniformly compact, softer under the ...	Testun Occelli al Barolo Your price: € 17,68 Add to Cart Testun Occelli al Barolo is an exclusive and very original interpretation of an ancient Italian mountain gourmet cheese recipe. In dialect, the name Testun Occelli al Barolo means "headstrong". The milk comes from animals that freely roam the summer pastures. Testun Occelli al Barolo gourmet cheese is a mixture of cow's and ewe's milk. The structure is solid and compact, and Testun Occelli al Barolo is matured for at least 5 months in the Valcasotto cellars and refined in the wine must of the Nebbiolo of Barolo grape. It was awarded the first prize in 1999 by experts on Slow Food for the best “drunken” cheese in Italy. An interesting and unusual Italian gourmet cheese worth yo...
Testun Occelli di Capra For Reference Only Testun Occelli di Capra is an exclusive and very original gourmet cheese made through the interpretation of an ancient recipe. In dialect, the term means "headstrong". The milk comes from cows and goats that freely roam the summer pastures. The cheese is solid and compact, matured for at least 4 months in the Valcasotto cellars and refined on boards of local wood from the valley. It has been included in the range of products protected by the Slow Food Organisation. We would like to suggest using this gourmet cheese for stuffing ravioli, flaking over hot pasta dishes, or enjoyed with seasonal salads....	Tete de Moine Your price: € 27,25 Add to Cart Tête de Moine means "monk's head." This Swiss gourmet cheese was originally invented by the monks of Belleray Abbey in the Bernese Jura, and the brothers taught the local farmers how to make it. Unlike most other mountain gourmet cheeses which tend to be very large, it is made in small drums. The rind may be smooth and slightly greasy, or rough and brown in color. The paste is firm and creamy to straw-yellow in color, darkening as it ages. There may be small holes or horizontal fissures in the paste. Older Tête de Moine cheeses smell strongly of roasted nuts with winelike aromas. The flavor is sweet and tangy, with musty wood mold and nuts. Tête de Moine can be sliced vertically b...
Tete de Moines with girolle Seasonal not currently available The Tête de Moine is a semi-hard cheese with a silky body, the maturation time is 3-4 months; in terms of flavour, pure and aromatic, becoming more distinct as the cheese matures. At last you can give a Tête de Moine as a present without having to ask if the recipient has a Girolle; the Pirouette. The Pirouette makes it easy to pare the cheese and form rosettes. Never again will you have to tidy up crumbs of cheese and rind, as the Pirouette makes for a tidy table. The base section featuring foldable sides catches the rind that falls off during paring, keeping your table neat and clean. The Pirouette is a quality Swiss product, consisting of 100% recyclable material. The indicat...	Tetilla Sold out, more expected soon Tetilla D.O. is an unusual Spanish gourmet cheese. The remarkable thing about this Spanish gourmet cheese is its shape; it looks like a child's spinning top. This wide conical cheese from Galicia is made from the milk of cows grazed on the lush pastures behind the coastal mountain range. The cheese is made from pasteurized cow's milk and has a yellow rind with a slightly greenish cast. The pale yellow paste is elastic and easy to slice, it has some irregular holes. The cheese smells of milky meadows and it has an attractively creamy melt in the mouth. The flavor is full of fudge and nuts with a lemon sour tang to it....
Texel Sheep Cheese Your price: € 17,89 Add to Cart The Texel Sheep Cheese is a worthy Dutch alternative to the Italian Parmesan Cheese. The history of the Texel Sheep cheese dates back to 1567, but around 1850 the production of cheese on the Dutch Island plummeted. Lamb meat was more lucrative than sheep cheese and after World War II, almost all cheese farms disappeared. In the early 1980s the production of this artisanal cheese revived and the gourmet cheese is back on the shelves. A whole Texel Sheep Cheese weighs approximately 4 to 5 kgs and matures for at least 6 months. The rind of this special cheese is frequently rubbed with vegetable oil. In order to comply with US FDA regulation for export to the USA the maturation of...	Tilsit For Reference Only Tilsit was the invention of Dutch immigrants to the town of Tilsit in East Prussia, now Lithuania. Since then it has been widely copied and is made all over Germany. In the east of the country it is also known as Tollenser. The traditional shape for Tilsit is a large wheel but, increasingly, the cheese is being produced in large loaf shapes. This German gourmet cheese has a washed thin brownish rind and creamy yellow paste, very similar in appearance to Danish Havarti, with its irregular holes and bread-like appearance. The texture is very springy and elastic but fairly moist. Tilsit has a pungent aroma and warm earthy flavor. Tilsit is a versatile cheese and the Germans traditiona...
Toma di Capra For Reference Only Toma cheeses are unique Italian cheeses; they represent a type or style of cheese, rather than a specific cheese name. Toma describes a round piece of cheese. Toma di Capri is a round large cheese made of raw goat milk that has a minimum maturation of 60 days. However toma cheeses originate from the Piedmont area, this one comes from the southern region of Basilicata. Toma di Capria is also translated as 'Volume of Goat'. The rind is gray, hard and rough with some natural spots of mold. The paste is elastic, resistant paste, is becomes harder by age. Toma di capra has an aromatic taste with herbaceous notes....	Toma Piemontese Your price: € 6,96 Add to Cart The origin of the Italian Toma Piemontese, a gourmet cheese from Italy's Piedmont region, dates back to Roman times. Toma Piemontese can be made in the plains or the mountains, from the milk of several races of cows. The milk may be whole or partly skimmed, raw or pasteurized. Our Toma Piemontese is made of whole milk and has a soft paste, and a smooth and supple, pale yellow to brownish rind. The taste is sweet and pleasant and the smell is delicate. A lovely Italian gourmet cheese and typical of the Piedmont's traditional cheeses....
Tome Ancienne Sold out, more expected soon Tome Ancienne is a small round gourmet French goat's milk cheese comes from the Provence. The taste from this young gourmet cheese is soft with a flavor of the Provence. Due to US FDA regulations on cheese made from un-pasteurized milk, this cheese is NOT available for shipment to the United States. We apologize for any inconvenience this may cause, but it is beyond our control....	Tomme au Marc de Raisin For Reference Only Tomme au Marc de Raisin is a Tomme de Savoie, a raw cow's milk cheese that is aged under a thick layer of grape marc, the residue that's left after pressing the fruit to make wine. This gourmet cheese is not very strong; it is mostly fruity with a very slight sharpness. The fermentation in marc deepened the flavor and adds a degree of pleasant earthiness. The cheese is a delight to the eye and worth sampling during a cheese party. 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....
Tomme Corse Sold out, expected delivery date unknown Tomme Corse is a gourmet sheep cheese from Corsica. The pecurella sheep produce creamy and strong aromatic milk that is used to make this cheese. The Tomme Corse cheese has a natural rind and the paste become dry and crumbly during aging and reveals a soft, supple, creamy though strong flavor. The maturation is approximately 3 months. In order to comply with US FDA regulation for export to the USA the maturation of this cheese has been extended to over 90 days....	Tomme d’Alsace Your Price: € 7,92 Add to Cart Tomme d’Alsace is a semi-soft cheese made from cow’s milk cheese and made in the Alsace region of France. The cheese is washed in wine from the Alsace area. This will further enhance the cheese's flavors; fruity, buttery and with hints of mushroom. 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....
Tomme de Savoie Your price: € 7,89 Add to Cart Tomme de Savoie is an excellent example of the many French "Tomme" cheeses. It is made in the Savoie region and also in the Haute-Savoie near to the Swiss border. "Tomme" means "piece" and is a general word for semi-hard cheeses. It has a rustic appearance and a distinctive hard, powdery rind varying in color from grayish-white to pinkish-brown. The paste is pale ivory in color, darkening at the rind, supple and with a few small holes scattered through it. The aroma is strongly grassy with ammonia, mushrooms, and caramel. The flavor is somewhat sweet with a fudge taste and a citrus tang; a fine example of French gourmet cheeses of the Savoie region. In order to comply with US FDA...	Torta del Casar For Reference Only The name Torta del Casar comes from two Spanish terms which keep an intimate relationship with this unique cheese. Torta refers to its shape. In Spanish legends, shepherds who first made the cheese realized that the inside of the cheese remained semi liquid, causing the middle of the cheese to sink. The shepherds used the word 'atortao', meaning 'cake-shaped', as it did not resemble traditional cheeses. Casar, comes from the name of the place where the traditional cheese-making process originated, a town called Casar de Caceres in Spain. A more official name for Torta del Casar is Queso de la Serena; it is a gourmet cheese made from the milk of sheep raised in controlled conditions, the '...
Tuma del Trifulau Your price: € 16,02 Add to Cart Tuma del Trifulau is a small Italian gourmet cheese, created by Beppino Occelli. In Italian, the "trifulau" is the Langa country dweller who roams the woodlands and hillsides at night with his dog in search of precious truffles. This cheese is made of a mixture of pasteurized cow's and goat's milk and in combination with the truffle, this cheese has become a treasure that cannot be missed....	Tuma dla Paja Your Price: € 12,17 Add to Cart Tuma dla Paja is a soft and creamy with a white, wrinkled crust. In Italian legend, at the end of the harvest in the farmhouses of the Langa, it was customary to place a fresh ‘tuma’ to mature under straw (“paja” in the Piedmontese dialect). The delicate aroma of ewe’s and cow's milk, its soft texture and the delicate scent of hazelnuts are the characteristics of this excellent cheese. This Italian gourmet cheese goes well with a full bodied white wine or a smooth red....
Tuma Langarola Your price: € 10,90 Add to Cart Tuma Langarola is traditional cheese of the Langa area in Italy. In order not to renounce the presence of this sheep's cheese at the daily repast over the year, a drop of cow's milk is added. Beppino Occelli made use of pasteurized milk. The short maturation time of 15 days resulted in a tuma with a smooth, white crust, a buttery scent and a distinctive flavor. Tuma Langarola is best served with young red wines. It is also excellent served in summer salads or sliced on hot bread....