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.
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
Cabrales Cheese DOP/Cut & Wrapped by igourmet/Cheese
St. Jorge Cheese — Chaves Market
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
The special edition of Queijo São Jorge DOP 30 months launched by Uniqueijo and LactAçores, marks the celebration of 30 years of history of Confraria
Special Edition of Queijo São Jorge DOP 30 Months
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
Sao Jorge - The Spanish Fine Cheese
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
Agour Ossau- Iraty Cheese AOP/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
