|
|
Hard
|
|
Appenzeller is a semi-hard cheese that can be identified by its yellowish to reddish-brown rind and its regular, medium-sized holes. Its unique flavoring is achieved with loving care using a secret blend of herbal ingredients.
|
|
|
|
|
|
|
|
|
|
|
|
|
A versatile goats milk cheese. As close as you are going to get to an "AOC crotting de Chavignol" in the U.S. Pascal Jacquin put a lot of effort into this cheese so that it can be enjoyed from young, for salads and crostini, to old, for grating
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Gruyere is the quintessential fondue cheese, but it can be enjoyed in many more delicious ways. Ideal Cheese is your source for the best Gruyere selection.
|
|
|
Idiazabal, a smoked sheep's milk cheese aged 8 months. It gets a deep but subtle flavor from being smoked with hawthorne & cherry wood. Full flavored with a pronounced sheep finish.
|
|
|
|
|
|