Cheese 6

BREBIROUSSE D’ARGENTAL
Item #6FR-058S
Brebirousse D’Argental is a creamy cheese like brie and taste little sweet and butter, made from sheep’s milk. It is soft-ripened cheese with a bloom rind and pleasant tangy taste. Its orangy rind is formed due to annatto sprinkle on cheese during maturation This cheese is super soft and can at times run freely.

Type: Soft, Soft-Ripened
Texture: Creamy
Rind: Bloomy
Colour: Orange
Vegetarian: No
Milk(s): Sheep
Country: France
Family: Brie

DELICE de BOURGOGNE
Item #6FR-040C
Delice de Bourgogne is a French Classic triple crème cheese. The cheese is made by blending full fat cow’s milk with crème fraiche to create an incredibly delicious soft cheese with a rich flavour and smooth melt-in-the-mouth texture. Unlike many simple crème cheese. Delice de Bourgone has a white bloomy and pungent rind because of the Penicillim Candidum mold. The mushroomy aroma of thin rind adds playful contrast to the rich, creamy, buttery, tangy notes of the interior. This is a high fat cheese.

Type: Soft, Soft-Ripened
Texture: Creamy and Smooth
Rind: Bloomy
Colour: Cream
Vegetarian: No
Milk(s): Cow
Country: France
Family: Brie

MOLITERNO BLACK TRUFFLE PECORNIO
Item #6IT-107S
From Sardinia comes this raw sheep’s milk cheese with black truffles. Unlike most ruffled cheeses, the truffle paste is infused after Moliterno has been aged so that the cheese develops its own character before the truffles are injected. Through the truffles are only visible in the “veins’ the truffle flavor permeates throughout the entire paste of this amazing cheese. During the aging process, oil and vinegar are applied to the cheeses rind to prevent weight lose. The taste is nutty, earthy, and salty similar to a pecorino.

Type/Texture: Soft, Semi-Soft, Semi-Hard, Artisan
Rind: Natural
Colour: Pale Yellow
Vegetarian: No
Milk(s): Cow and Sheep
Country: France & Italy
Family: Pecorino

LOCATELLI
Item #6LOCATELLI
Sharp and briny with the acidic ting of shoreline mist. Locatelli is aged for at least 9 months. It is salted and rubbed with olive oil by hand during the aging process. After 9 months experts examine the wheels and ensure that they have the correct texture and aromas. The result is an aged, spicy, and sharp, dry cheese.

Type: Hard, Dense
Texture: Firm
Rind: Natural
Colour: Pale Yellow
Vegetarian: No
Milk(s): Sheep
Country: Italy
Family: Pecorino

Swiss, (Domestic)
Item #6003862, 2/8#
Item #6SSWISS, Sliced
Swiss cheese is a generic name for several related varieties of cheese. It is an American version of the Swiss Emmental and is known for being shiny, pale yellow. Some types of Swiss cheese have a distinctive appearance. Some cheeses have holes known as ‘eyes’ while some do not. Swiss cheese without eyes is known as ‘blind’. But in general, the larger the eyes in a Swiss cheese, the more pronounced its flavour! The process of Swiss cheese making is designed in a way that no rind forms on the cheese.

Type: Hard, Artisan, Processed
Texture: Firm
Rind: Rindless
Colour: Pale Yellow
Vegetarian: Yes
Milk(s): Cow
Country: USA
Family: Swiss

JARLEBERGS
Item #6710927C
Jarlesburg is a mild semi-soft cow’s milk cheese of Norwegian origin. It resembles a Swiss Emmental with distinctive, open irregular “eyes”. Many times Jarlesberg is marketed as a Swiss Cheese because of its characterizes though, it tends to be sweeter and stronger than Emmental. Beneath the yellow-wax rind of Jarlesberg is a semi-firm yellow interior that is buttery rich in texture with mild, nutty flavour. It is an all purpose cheese.

Type: Semi-Soft
Texture: Open, Smooth and Supple
Rind: Waxed
Colour: Pale Yellow
Vegetarian: No
Milk(s): Cow
Country: Norway
Family: Swiss

SAINT ANDRE TRIPLE CREAM BRIE
Item #6FR-600C
Saint Andre is a triple crème cow’s milk cheese. It has high fat (75%) content because it is further enhanced with heavy cream, making it dense, buttery and rich. The rind is covered with a velvety and powdery bloomy mold while the inside is ivory white in colour. The taste of this cheese is an intense version of the Brie.

Type: Soft, Soft-Ripened
Texture: Creamy and Dense
Rind: Bloomy
Colour: Ivory
Vegetarian: Yes
Milk(s): Cow
Country: France
Family: Brie

CREMONT
By Vermont Creamery
Item #6US-979
Aged Goat and Cow Milk Cheese: Cremont named for the “Cream of Vermont” is a mixed-milk cheese combing local fresh cow’s milk, goat’s milk and a hint of Vermont cream. The Nutty taste from the Crème of Fraiche, the cream texture of the Bonne Bouche and the wrinkled geotrichum rind o f our Bijou. As special cocktail of yeast and mould are added to create its unique flavour and to coagulate the milk overnight. The fresh curd is shaped by hand then aged for two weeks to develop the unique cream colored rind and luxurious smooth interior.

Type: Soft, Artisan
Texture: Creamy and Smooth
Rind: Mild Ripened
Colour: Cream
Vegetarian: No
Milk(s): Cow and Goat
Country: USA
Family: Brie

RICOTTA SALATA
Item #6053027S
The words Ricotta” means re-cooked and “Salata” means salted. Ricotta Salata is an Italian cheese made from the whey part of sheep ilk which is pressed, salted and aged for at least 90 days. It is milky white in colour with firm texture and salty taste.

Type: Hard, Whey
Texture: Firm
Rind: Rindless
Colour: White
Vegetarian: No
Milk(s): Sheep
Country: Italy
Family: Pecorino

PIAVE, EXTRA AGED, By Lettebusch
Item #6053716C
Piave is an Italian cow’s milk cheese. Also called Parmesan’s cousin due to apparent similarities in flavour. Piave is hard, cooked, cured cheese sold at five different maturation periods As a rule, Piave is dense in texture without any open holes. The colour of the palate is white in fresco, which becomes straw coloured as the cheese matures. A sweet tasting cheese intensifies with aging. The rind is soft and clear when fresh becoming hard and brownish colour I advanced ages. The holes are also absent in aged Piave.

Type: Hard and Artisan
Texture: Crystalline, Dense and Flaky
Rind: Natural
Colour: Straw
Vegetarian: Yes
Milk(s): Cow
Country: Italy
Family: Pecorino

EMMENTAL SWISS
Item #6GJS3415000C
This cheese is produced in the central cantons of Switzerland. It is a traditional, unpasteurised, hard cheese made from cow’s milk. It’s hard, thin rind is covered by paper with producer’s name on it. The aroma is sweet with tones of fresh-cut hay. The flavour is very fruity, not without a tone of acidity. Emmental has walnut-sized holes. It is considered to be one of the most difficult cheeses to be produced because of it’s complicated hole-forming fermentation process.

Type: Hard
Texture: Firm
Rind: Waxed
Colour: Pale Yellow
Vegetarian: No
Milk(s): Cow
Country: Switzerland
Family: Swiss

GRUYERE
Item: 6323026C
Gruyere is named after a Swiss village. It is traditional, creamery, unpasteurised, semi-soft cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes. The cheese is darker yellow than Emmental but the texture is more dense and compact. Slightly grainy, the cheese has a wonderful complexity of flavours – at first fruity, later becomes more earthy and nutty. g. The cheese is salted in brine for 8 days and ripened for two months at room temperature or a quick method: Curing lasts from 3 to 10 months (the longer the curing period the better the cheese).

Type: Hard
Texture: Compact
Rind: Natural
Colour: Yellow
Vegetarian: No
Milk(s): Cow
Country: Switzerland
Family: Swiss

BRIE, By Eiffel Tower
Item #6059077C
Provolone Piccante also called Provolone ValPadana, Provolone is an Italian cheese made from cow’s milk. Animal rennet is used to produced Provolone ValPadana which is then molded into various traditional shapes, and matured depending on the weight of the cheese. The cheese has a sweet, delicate flavour that becomes Spicer and more pronounced over the duration of curing.

Type: Semi-Hard
Texture: Firm, Grainy and Open
Rind: Waxed
Colour: Pale Yellow
Vegetarian: No
Milk(s): Cow
Country: Italy
Family: Pasta Filata

PIERRE ROBERT
Item #GJ30114
This triple-crème-style cheese offers pure creamy, buttery decadence. Made from cow’s milk it is produced by aging triple-crème cheese for longer periods in caves and kept to developed further to get more flavour and rich, smooth, mild and buttery. The rind is snow white and the cheese contains 75% fat.

Type: Soft
Texture: Rich and Buttery
Rind: Mold Ripened
Colour: White
Vegetarian: No
Milk(s): Cow
Country: France

PECORINO ROMANO
Item #6003765
Pecorino is a term used to define Italian Cheeses made from 100% sheep’s milk. However the American counterpart of the cheese is made from cow’s milk. Dry-salted by hand the wheels get a salting numerous times, to deliver a fabulous taste. Its lengthy aging time from eight to twelve months result in a dry and granular texture and strong taste. When young, the cheese has a soft and rubbery texture and sweet and aromatic flavor. The flavour becomes sharper and smokier when aged for eight months or longer. Pecorino Romano is one of the most widely used, sharper alternatives to Parmesan cheeses. Because of the hard texture and sharp & salty flavour.

Type: Hard
Texture: Crumbly, Dense, Flaky and Grainy
Rind: Natural
Colour: Pale Yellow
Vegetarian: No
Milk(s): Cow or Sheep
Country: Italy
Family: Pecorino

ROMANO
Item #6003760, 20# Wheel
Item #6003752, Grated, 4/5#
Romano is a hard cheese of Italian origin prepared predominantly with cow’s milk or sheep’s milk or goat’s milk or mixtures of two or all of these. There are several types of Romano cheese. Determined by the type of milk used, name of Romano cheeses may be preceded by the word Vaccino (cow’s milk), Pecorino (sheep’s milk) or Caprino (goat’s milk). One of the most popular Italian cheeses, Romano cheese is made from pasteurised or unpasteurised milk using animal, plant, or microbial rennet. It has a grainy texture, a hard and brittle rind and grates easily. The curing of Romano takes not less than 5 months and longer,

Type: Hard
Texture: Brittle, Crumbly, Dense and Flaky
Rind: Natural
Colour: Pale Yellow
Vegetarian: Yes
Milk(s): Cow, Sheep, Goat
Country: Italy
Family: Parmesan

SWISS (Imported), By Finlandia
Item #6003401, Grated 4/5#
Distinctively rich and nutty. Finlandia Swiss is crafted from the purest milk and carefully aged for 100 days for a delicious robust flavor.

Naturally Lactose Free
Gluten Free

Type: Hard, Artisan, Processed
Texture: Firm
Rind: Rindless
Colour: Pale Yellow
Vegetarian: Yes
Milk(s): Cow
Country: Finland
Family: Swiss