Sao Jorge Cheese DOP/Cut & Wrapped by igourmet/Cheese

This wonderful cheese comes to us from the volcanic island of the same name in Portugal's Azores archipelago. Littered with giant craters, the island is also home to vast, lush, natural green pastures. When colonized by the Flemish in the 15th Century, cheese production was introduced to the island, with cows brought o
This wonderful cheese comes to us from the volcanic island of the same name in Portugal's Azores archipelago. Littered with giant craters, the island is also home to vast, lush, natural green pastures. When colonized by the Flemish in the 15th Century, cheese production was introduced to the island, with cows brought over from the mainland. Still made in the traditional farmhouse way, this cheddar-y cheese is made from unpasteurized cow's milk and aged for over 120 days. Its hard, inedible, natural rind gives way to a lighter colored interior with tiny, irregular holes. Sao Jorge is incredibly versatile, lending its tangy, slightly peppery undertones well to sauces, it is equally delicious served cubed into a salad or chunked and eaten with a crusty baguette.Made from unpasteurized cow's milk. Photo depicts whole 20 lb. form of cheese. We cut and wrap this item by hand.
This wonderful cheese comes to us from the volcanic island of the same name in Portugal's Azores archipelago. Littered with giant craters, the island is also home to vast, lush, natural green pastures. When colonized by the Flemish in the 15th Century, cheese production was introduced to the island, with cows brought over from the mainland. Still made in the traditional farmhouse way, this cheddar-y cheese is made from unpasteurized cow's milk and aged for over 120 days. Its hard, inedible, natural rind gives way to a lighter colored interior with tiny, irregular holes. Sao Jorge is incredibly versatile, lending its tangy, slightly peppery undertones well to sauces, it is equally delicious served cubed into a salad or chunked and eaten with a crusty baguette.

• Made from unpasteurized cow's milk.
• Photo depicts whole 20 lb. form of cheese.
• We cut and wrap this item by hand.

In the Navarra region of the Spanish Pyrenees, lies the Roncal Valley. Seven villages make up this valley and control the production and marketing of the first Spanish name-controlled cheese, Roncal. Record of this cheese's production dates back as far as the thirteenth century, when the citizens of these towns worked together to raise sheep and to tend horses and the forests of the Pyrenees.

Roncal Cheese DOP/Cut & Wrapped by igourmet/Cheese 1/2 lb

Sao Jorge Cheese DOP/Cut & Wrapped by igourmet/Cheese

St. Jorge Cheese — Chaves Market

Here in the States, Parmigiano Reggiano is primarily thought of as a grating cheese. Connoisseurs around the world, especially in its native northern Italy, savor Parmigiano Reggiano as a delicious, full-flavored eating cheese as well as a key addition to their finest dishes It began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna, and part of Mantua.

Igourmet Italian Parmigiano Reggiano Cheese 24 Month Top Grade - 4 Pound Club Cu

igourmet Italian Parmigiano Reggiano Vacche Rosse

We have a large range of Sao Jorge DOP Cheese Cut & Wrapped by

Uniqueijo Queijo São Jorge DOP Aged 7 Months

Mahon is produced on the island of Menorca in the Balearic Islands, off the coast of Spain. Although it is a small island, Menorca produces enough cheese to make Mahon Spain's second most popular cheese next to Manchego. A 100% cow's milk cheese, Mahon comes in large squares of about six pounds. Ripened in underground caves for at least 60 days, Mahon has a bold, magnificent flavor that could never be called mild.

Mahon Cheese DOP/Cut & Wrapped by igourmet/Cheese 2 lbs

São Jorge Cheese Aged 7 Months DOP (Denominação de Origem

Cabrales Cheese DOP/Cut & Wrapped by igourmet/Cheese

Queso Cabrales is a natural cheese made in the artisan tradition by rural dairy farmers. This cheese can be made of pure cow's milk, but, depending on

Cabrales DOP Cheese

Roncal Cheese DOP/Cut & Wrapped by igourmet/Cheese

Surrounded in the west and north by the Atlantic Ocean and mountains from the Atlantic to the Mediterranean, Galicia has always been a remote region of Spain. This isolation fostered an ancient cheese culture. Here, the Galician cows graze on the lush green pastures and bear milk that its people have been making into cheese for generations. San Simon is aged two to four weeks, lightly pressed, and then gently smoked for two weeks after leaving the mold.

Igourmet San Simon Spanish Cheese DOP (7.5 Ounce)