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Bleu Cheese

Flavorful and pungent, blue cheese can add a lot of flavor to dishes including salads, appetizers, sandwiches, and sauces. Try Laughing Cow Light Blue Cheese, Bayley Hazen Blue Cheese, Rogue River Smokey Blue Cheese, Cashel Blue Cheese, Roche Baron Creamy Blue Cheese, Blue Castello, Blue Stilton, Lucifero Blue with Red Chiles, Butlers Blacksticks Blue, Shropshire Blue, Great Hill Blue, Paladin Bavarian Blue, blue cheese stuffed olives, and blue cheese crackers.
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This cheese board presents the world's four classic blue cheeses: Fourme d'Ambert, Stilton, Bavarian Blu, and Gorgonzola. Fourme d...'Ambert AOC: Fourme d'Ambert is cave-aged for a minimum of two months, made from raw cow's milk and has a tremendous, creamy, full-bodied flavor. (8 oz) Royal Blue Stilton: This cheese was not created until much later, in the Eighteenth Century. It is made from cow's milk and is the only British cheese to have legal protection. (8 oz) Mountain Gorgonzola: Italian Gorgonzola is also made from cow's milk. We are featuring the more aged variety. (8 oz) Paladin Bavarian Blue: This tangy, crumbly blue cheese is produced in Bavaria's Alpine countryside. German cheesemakers have spent centuries taming the inherent sharpness of the original blue-veined cheeses, passing their time-tested methods down from generation to generation. (8 oz) igourmet.com Signature Cheese Serving Knife: Specifically crafted for igourmet.com, this multi-function cheese knife is the perfect tool to easily slice uniform servings of your favorite cheese. Bamboo Cheese Board: A stunning and durable gift that will be enjoyed for years to come. (Dimensions: 9x11) Please note that any item temporarily out of stock will be substituted with a similar item of equal or greater value. read more

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igourmet.com is saluting blue cheese by offering this International Blue Cheese Assortment, containing four of the world's greates...t blue cheeses. For creating blue cheese in the first place, we owe thanks to a micro-organism named penicillium roqueforti. This microscopic spore attaches itself to a young cheese and spreads blue mold throughout as the cheese matures. Fourme d'Ambert: Fourme d'Ambert is cave-aged for a minimum of two months, made from raw cow's milk and has a tremendous, creamy, full-bodied flavor. (8 oz) Mountain Gorgonzola: Another ancient blue, this one hails from northern Italy. It has a firm yet springy texture and a mellow bite that melts in your mouth. (8 oz) Paladin Bavarian Blue: This tangy, crumbly blue cheese is produced in Bavaria's Alpine countryside. German cheesemakers have spent centuries taming the inherent sharpness of the original blue-veined cheeses, passing their time-tested methods down from generation to generation. (8 oz) Royal Blue Stilton: This special Stilton, still produced in Leicestershire, is full, rich and creamy. Its shocking blue veins radiate outward from a natural, crinkly brown crust, revealing layers and folds of honeyed, cheddary flavor. (8 oz) igourmet.com Signature Cheese Serving Knife: Specifically crafted for us at igourmet.com, this multi-function cheese knife is the perfect tool to easily slice uniform servings of your favorite cheeses. Mini Toasts: Perfect for elegant canapés and delicious snacks, you will love these little toasts from Holland. (2.75 oz) Gift Presentation: Hand assembled in our signature chocolate colored gift box finished with an elegant matching ribbon. Please note that any item temporarily out of stock will be substituted with a similar item of equal value. read more

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The American cheese renaissance is an exciting time for cheese lovers everywhere, with some exceptional blues being produced all a...cross the country. While France has its Roquefort and England has its Stilton, decide for yourself which of these blues will become the King of American Cheeses. This assortment includes: Smokey Blue: A traditional raw-milk blue cheese that is smoked overnight in hazelnut shells. The result is a sweet, nutty flavor that counters the tangy, sharp taste of blue. Made in Oregon. (8 oz) Maytag Blue: This wonderful, tangy blue cheese is now featured on menus across the country. Its wonderful flavor, moist yet crumbly texture, and lemony finish make Maytag one of the world's great raw-milk blue cheeses. (8 oz) Bayley Hazen Blue by Jasper Hill Farm: Bayley Hazen Blue is a natural rinded blue cheese made with whole raw milk. Jasper Hill Farm makes batches every other day, primarily with morning milk, which is lower in fat than afternoon milk. (8 oz) Point Reyes Original Blue: A creamier style, full-flavored blue cheese with definite hints of lemongrass and sea salt. For those of us who have fallen in love with Maytag Blue, sample Point Reyes Original Blue? for a familiar yet distinctly different experience! (8 oz) Please Note: Any item temporarily out of stock will be substituted with a similar item of equal or greater value. This item is not packaged as a gift. If you would like the gift packaged version of this item you will need to add this item to your cart and then select our "Create Your Own" basket option to your cart for an additional $19.99. read more

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Queso Cabrales is a natural cheese made in the artisan tradition by rural dairy farmers. This cheese can be made of pure cow's mil...k, but, depending on availability, it can also be blended with some goat and/or sheep's milk as well. All the milk used in its production must come exclusively from herds raised in a small zone of production in northern Spain. Cabrales is aged from two to six months in natural caves in the mountains nearby. In these caves, the relative humidity is 90% and the temperature varies between 45 and 55 degrees Fahrenheit. These conditions favor the development of penicillium molds, yielding veins of blue-greenish color. Cabrales is sharp and tangy, and even more so when made with mixed milks. Like Gorgonzola and Roquefort, it is a famous blue cheese whose name is often copied by inferior competitors. Note: Contrary to popular belief, all imported Cabrales is wrapped in aluminum foil, not leaves (due to EU regulations). Spanish blue cheese wrapped in leaves is either called Valdeon or Picon. Made from pasteurized cow, goat, and sheep's milk. Photo depicts whole 6 lb. form of cheese. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form. read more

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Bayley Hazen Blue is a natural-rinded blue cheese made with whole raw milk. Jasper Hill Farm makes batches every other day, primar...ily with morning milk, which is lower in fat than afternoon milk. Ayrshire milk, their specialty, is particularly well-suited to the production of blue cheese because of its small fat globules, which are easily broken down during the aging process. The paste of a Bayley Hazen is drier than most blues and the penicillium roqueforti takes a back seat to an array of flavors that hint at nuts and grasses and in the odd batch, licorice. Though drier and crumblier than most blues, its texture reminds one of chocolate and butter. Aged between four and six months, Jasper Hill developed this recipe by starting with a Devon Blue recipe, changing its shape, and altering the aging process to end up with an edible rind. Bayley Hazen is named after an old military road that traverses the Northeast Kingdom. The road, commissioned by General George Washington was built to carry troops to fight the English on a Canadian front. Though no battle ever took place, the road brought Greensboro its first settlers and continues to be used. Made from unpasteurized cow's milk. Photo depicts whole 8 lb. form of cheese. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form. read more

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This blue cheese from southeastern France is creamier than Roquefort, due to the fact that it is made from cow's milk rather than ...sheep's. The terrain near Auvergne is craggy and desolate, and thus, better-suited to raising sheep than cows. Even so, the region manages to produce enough cow's milk to eke out its small annual production of Bleu d'Auvergne. Bleu d'Auvergne is great crumbled on a tossed salad. You can also try a small piece on a slice of apple for a beautiful, healthy midday snack. Made from unpasteurized cow's milk. Whole form is 5 lbs. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form. read more

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An absolutely awesome Blue Cheese! The freshest raw milk from Jersey cows makes Roth Käse's Bleu Affinée decidedly rich and creamy.... Bleu Affinée is a step above their normal Buttermilk Blue, as it is cured for at least six months, creating a deliciously piquant and earthy flavor profile. Include Bleu Affinée in a "flight" of blue cheeses, or serve with dried fruits (try dates and figs) and nuts (try candied walnuts or pecans); Try pairing with Cabernet Sauvignon, Port, or even Grand Marnier. If you enjoy the regular version of Buttermilk Blue, you have to try this connoisseur's selection! Made from unpasteurized cow's milk. Photo depicts whole 3 lb. form of cheese. We cut and wrap this item by the pound. Please contact us if you would like to purchase the whole form. read more

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Louis and Jane Grubb's Beechmount Farm makes this superb cheese in the rolling hills of Tipperary in Ireland. This county is the h...eart of horse country and a center for outdoor activity, including pony rides, treks on horseback, fishing, riding, and bird watching. The folks in Tipperary enjoy the good things in life, including their cheese. Cashel Blue is a young, somewhat mild and extra creamy cheese that, unlike inferior blues, is not too salty. It is a fabulous alternative to Gorgonzola or Stilton. Made from pasteurized cow's milk. Photo depicts whole three lb. form of cheese. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form. Suitable for Vegetarians. read more

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Blu del Moncenisio hails from a charming village in the Province of Turin, in the area of the Moncenisio Pass in Val di Susa, near... the French border of Italy. This Piedmontese cheese is an Italian classic. Aged for approximately four months, this blue is dense and moist with a spicy finish. This is a great dessert cheese, served with Muscat or Sauternes. Blu del Moncenisio is also fantastic complemented with a spicy chutney. Made from pasteurized cow's milk. Photo depicts whole 5 lb. form of cheese. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form. read more

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Located in the lush pasturelands of Lancashire, this family dairy has been making cheese for over 70 years. Blacksticks Blue is a ...new, soft, blue-veined cheese from Butlers Farmhouse Cheeses. Made solely with pasteurized milk from the family's cows, the cheese is matured for eight weeks, during which it develops an amber hue and, says Butlers, a smooth but tangy flavor. The name Blacksticks comes from a collection of tall chestnut trees on the Goosnargh-Chipping border, which is also the name given to the family's restaurant. Former supreme champion winner, Butlers Farmhouse Cheeses, recently picked up three trophies and seven class firsts including Best Overall Cheese Dairy and Best Blue Cheese at the Nantwich International Cheese Show. Blacksticks Blue was also a 2004 NASFT Contest Finalist. Suitable for Vegetarians. Winner Best English Blue for Export - 2004 British Cheese Awards. Made from pasteurized cow's milk. Photo depicts whole 5.5 lb. form of cheese. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form. read more

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With Roquefort's fine, milky-white body veined with emerald green, and its well-balanced flavor, this cheese has been appreciated ...for generations. The secret of Roquefort's manufacture lies in the cellars built in the 17th century. Thanks to the fleurines that allow the air to circulate in the cellars, Société's master cheese-makers are able to maintain the relative humidity near to saturation point. These are the ideal conditions for the development of the subtle and unequalled flavor of Roquefort Société. In accordance with the AOC Roquefort regulations, the production of Roquefort requires whole, raw sheep's milk. In order to be used in Roquefort production, this milk must come from within the Roquefort region, and from the ewe's of the Lacaune breed. Roquefort Société is delicious on a baguette, salad, or melted on a steak. Enjoy with your favorite bottle of Sauternes for a delicious ending to any memorable meal. Made from unpasteurized sheep's milk. Photo depicts whole 3 lb. form of cheese. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form. read more

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Champignon of Germany is proud to bring you their new masterpiece - Cambozola Black Label. Their dedicated cheese masters skillful...ly refine this cheese constantly during the ripening process. Through a longer ripening time in special cold cellars (cold-ripend), the cheese becomes a premium triple-cream, soft ripened blue masterpiece. Cambozola Black Label has wonderful visual characteristics - exquisite blue veining occurring on the inside and a unique natural gray mold on the outside. Cheese lovers will appreciate the savory, nutty flavor with a sweet note. Enjoy it with honeydew or dried cranberries. Or try serving it with warm truffle honey or balsamic reduction. A must try for fans of the original Cambozola, Black Castello, or Regina Blu. Made from pasteurized cow's milk. Photo depicts whole 5 lb. form of cheese. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form. read more

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From Italy's Lombardy region comes the most imitated blue cheese in the world. Many cheeses falsely claim to be gorgonzola, but th...ey always leave you singing the blues. Authentic Italian Gorgonzola comes in two varieties: Dolce, meaning sweet, and Mountain-- the sharper and firmer version. Dating back to ancient times, this member of the stracchino family is one of the world's classic cheeses. Almost spreadable, Gorgonzola Dolce is supple and luxurious with an unmistakable tangy creaminess. Its pale white interior is laced with streaks of blue, giving Gorgonzola Dolce a striking appearance to match its piquant flavor. Enjoy Gorgonzola Dolce as a table cheese, spread thickly on a piece of crusty baguette, or as an ingredient in your favorite salad dressing. Made from pasteurized cow's milk. Photo depicts whole 3 lb. form of cheese. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form. read more

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Long known as "The King of Cheeses", Blue Stilton is one of a handful of British cheeses granted the status of a "protected design...ation origin" (PDO) by the European Commission. Only cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire and made according to a strict code may be called Stilton. There are just six dairies licensed to make Stilton, each being subject to regular audit by an independent inspection agency accredited to European Standard EN 45011. To be called Stilton, a cheese must: be made only in the three counties from local milk which is pasteurized before use. be made only in a traditional cylindrical shape. be allowed to form its own crust or coat. be un-pressed. have delicate blue veins radiating from the center. have a taste profile typical of Stilton. Made by the Long Clawson dairy, this product is perfect for snacking and as a part of the cheese course, but also is a wonderful cheese for salads and cooking. Made from pasteurized cow's milk. Photo depicts whole 18 lb. form of cheese. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form. read more

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Cambozola, which is made by Kasseri Champignon in Bavaria, is a rich and creamy Camembert-type cheese with a bloomy white rind. Be...neath its crust, one finds streaks of tangy blue. Hence its name: the marriage of Camembert and Gorgonzola gives us Cambozola. Very popular all over the world, Cambozola is the perfect addition to the after-dinner cheese course and pairs well with fruit and nuts. Made from pasteurized cow's milk. Photo depicts whole 5 lb. form of cheese. We cut and wrap this item by the 1/2 pound. read more

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This tangy, crumbly blue cheese is produced in Bavaria's Alpine countryside. German cheesemakers have spent centuries taming the i...nherent sharpness of the original blue-veined cheeses, passing their time-tested methods down from generation to generation. The result is an incredibly smooth, mellow white cheese with distinct blue veins. Paladin does crumble, but has enough moisture to slice as well. Take it along with you on a picnic, or add it to your favorite green salad. Made from pasteurized cow's milk. Photo depicts whole 6 lb. form of cheese. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form. read more

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Vermont's Blue Ledge Farm's newest endeavour is a ripe, runny, pungent little morsel. Middlebury Blue has a dense blue interior an...d a milder, creamy texture just underneath the rind. Hand-crafted from raw Ayrshire cow?s milk sourced just down the road and aged at least sixty days. Middlebury Blue is distinctly creamy with a sharp blue cheese zing on the front that mellows on the palate. Made from unpasteurized cow's milk. Photo depicts whole 6 lb. form of cheese. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form. read more

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Winter Park Dairy is the first Florida licensed dairy to be built in the last decade and the pioneer in producing 100% natural raw... milk artisan cheese. Produced in small wheels, "Bleu Sunshine" ages to perfection quickly and maintains the closest possible connection to the cow and farm. This natural rind, blue veined cheese superbly balances the complexities inherent within raw milk cheese. Un-cooked, un-pressed and aged greater than 60 days, the imported French cultures used in its production impart a mild, nutty taste and creamy texture. Only natural sea salt is added to the curds. The Green family has farmed the land surrounding spring-fed Lake Florence for 4 generations. Citrus was king and the Green groves produced oranges, tangerines and grapefruit for over a century until the back to back freezes of 1983 and 1985 laid permanent waste to the fruit and trees. So that the farm could continue to produce fresh food for the community and a living for the family, David Green and Dawn Taylor-Green started Winter Park Farm in 2001 to breed and raise Angus cattle. Made from unpasteurized cow's milk. Suitable for Vegetarians. Photo depicts whole 4 lb. form of cheese. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form. read more

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Located on the shores of Buzzard's Bay, 50 miles south of Boston, Great Hill Dairy in Marion, Massachusetts has been known for its... outstanding herd of Guernsey cows, as well as for its prize-winning Acacia and Orchid collections. Great Hill produces a unique tasting blue cheese in its turn-of-the-century barn. Great Hill Blue is an internally ripened variety made with raw, unhomogenized milk, resulting in a full-flavored, smooth-tasting cheese. The cheese has a rather dense and yellow curd, as no bleach or food colorings are added. Its texture is crumbly and slightly drier than Roquefort or Gorgonzola. Made from pasteurized cow's milk. Photo depicts whole 6 lb. form of cheese. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form. read more

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From Italy's Lombardy region, we present Mountain Gorgonzola, a sharp and tangy cheese. Like many cheeses, this cheese takes its n...ame from the local town where it was created, Gorgonzola, just south of Milan. There, a simple fresh cheese was made for generations, until a few forgotten wheels were found to have turned blue with mold. This edible mold was a natural part of the terroir, coming from the local caves of Valsassina. Upon tasting the moldy cheese, the local dairymen found it to be delicious, and allowed their wheels to go moldy on purpose. Thus Stracchino di Gorgonzola, Italy's most famous blue cheese, was born. Today the cheese is more well-known than the town, and not without reason. Made of cow's milk, this thick, sliceable blue has a fudgey texture and gentle blue bite. Not as sharp as Roquefort or as pungent as Stilton, Mountain Gorgonzola is a consistently delightful cheese that will convert even non-blue cheese eaters into fans. As it ages, the 14 lb drums of cheese are gently washed with a saltwater brine, allowing the cheese to stay moist and smooth. This also gives Mountain Gorgonzola its thin, pinkish-red rind. With its white interior laced with streaks of blue, Mountain Gorgonzola is an attractive table cheese and a savory ingredient in your favorite salad. Gorgonzola takes very well to fruits, especially figs and pears. Or try it the Italian way-? alone on a plate drizzled with honey. Whole form is 14 pounds. We cut and wrap this item by the 1/2 pound. read more

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This world-famous Roquefort is a noble, all-natural ewe's milk blue cheese from the Auvergne region of France. Papillon (which mea...ns butterfly in French) wraps their top-of-the-line Roquefort in black foil to distinguish it from lesser brands. Aged for over 4 months in the natural Combalou Caves, this exceptional Papillon Roquefort is distinguished first and foremost by its white curd and the intense blue which generously marbles its wide and numerous cavities. The taste of a good Roquefort is similar, in terms of analysis, to a grand cru wine: balanced and fairly salty, with a big personality. It is great for melting, slightly granulated, and lingers in the mouth. In the mouth, its unctuous and supple texture melts deliciously with a recognizable taste, and leaves you with a powerful and lingering aftertaste. Since 1906, the Papillon Dairies have been making authentic Roquefort born of the marriage of men and nature. This union of over one hundred years is the basis for the identity of a product whose notoriety lies above all in their confidence in experts. Papillon's confidence is in natural savoir-faire, tradition, and flavor, which all serve to make this Roquefort inimitable. read more

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Two layers of Grafton Vermont Cheddar flank a thick vein of St. Pete's Select Blue Cheese. The result: a tangy, creamy match made ...in cheese heaven. Gorgeous as the central wedge on an artisan cheese board, this rich duet is delicious with slices of tart granny smith apple and chilled Sauvignon Blanc. Grafton Classic Reserve Cheddar is handcrafted with premium cow milk from small Vermont family farms. Grafton cheddar has earned national acclaim for its mellow tartness, creamy mouth feel, and unforgettable individuality. This is a new must-try cheese for fans of sharp blues and cheddar, or other layered cheeses like Huntsman, Royal Windsor, or Royal Revenge. Blue Ribbon Winner, 25th Annual American Cheese Society 2009. Silver Medalist Sofi Award, 2009 National Association for the Specialty Food Trade Show. Made from pasteurized cow's milk. Photo depicts whole 6 ounce form of cheese. read more

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This tangy, crumbly blue cheese is produced in Bavaria's Alpine countryside. German cheesemakers have spent centuries taming the i...nherent sharpness of the original blue-veined cheeses, passing their time-tested methods down from generation to generation. The result is an incredibly smooth, mellow white cheese with distinct blue veins. Paladin does crumble, but has enough moisture to slice as well. Take it along with you on a picnic, or add it to your favorite green salad. Made from pasteurized cow's milk. Photo depicts whole 6 lb. form of cheese. We cut and wrap this item by the pound. Please contact us if you would like to purchase the whole form. read more

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Mr. Cooper Thornhill, owner of the Bell Inn on the Great North Road in the town of Stilton, England, was the original pioneer of B...lue Stilton, commonly referred to as "The King of Cheeses." In 1730, Mr. Thornhill discovered a distinctive blue cheese while visiting a small farm in rural Leicestershire. He fell in love with the cheese and forged a business arrangement that granted the Bell Inn exclusive marketing rights to Blue Stilton. Soon thereafter, wagon loads of cheese were being delivered to the Inn. Since the main stagecoach routes from London to the North of England passed through the village of Stilton, he was able to promote the sale of this cheese and the legend of Stilton rapidly spread far and wide. The extraordinary flavor comes from careful aging for a minimum of three months. This Stilton is produced in Leicestershire and is full, rich and creamy. Its shocking blue veins radiate outward from a natural, crinkly brown crust, revealing layers and folds of honeyed, cheddary flavor. We recommend this mature Stilton as a pure table (eating) cheese-- it is too precious and delicious to submerge in a dressing or dip. Made from pasteurized cow's milk. Photo depicts 1/2 of a 8 lb. wheel of cheese. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form. read more

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Artisinal American Blue Cheese made on the Old Chatham Sheepherding farm in the Roquefort style with 100% sheep's milk. Its creamy... texture and subtle blue overtone scintillates the palate. Wine and Spirits magazine's judging team selected Ewe's Blue "Best" among American cheeses in its wine pairings. This is a blue cheese to savor with friends, a bottle of red wine, crusty baguette, and crisp, fresh fruit. Located in the rolling hills of the upper Hudson River Valley, Old Chatham Sheepherding Company began in 1994 with a dream and 150 sheep. Today, with a flock of over 1000 East Friesian crossbred sheep, the dream has come true. The company is recognized as the producer of some of the best handcrafted sheep's milk cheeses and yogurt in America. 3rd Place Ribbon, American Cheese Society Competition in Burlington, Vermont, 2007. Made from pasteurized sheep's milk. Photo depicts whole 4 lb. form of cheese. We cut and wrap this item by the half-pound. Please contact us if you would like to purchase the whole form. read more

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Asher Blue is a raw cow's milk blue cheese. The cheese makers at Sweet Grass Dairy named this cheese after their middle child, and... according to the Wehners, this cheese is certainly mischievous enough in the production process to be named after Asher! However, when this cheese behaves the result is anything but trouble. The dense, creamy paste has the characteristic blue veins producing a rich, robust flavor. Asher Blue can be used to create sophisticated appetizers like mushroom caps stuffed with shallots and herbs or you can simply crumble it on top of a juicy burger. It can be used as the key ingredient for a terrific salad dressing. Beverage-wise Asher is versatile. It pairs well with zesty wines like Port or Sauternes, but also stands up to full-bodied reds like California Cabernet Sauvignon. For our beer drinkers, a strong ale like Chimay Blue or Arrogant Bastard Ale is your best bet. Made from unpasteurized cow's milk. Photo depicts whole 5 lb. form of cheese. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form. read more

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Cows graze in the pastures of the Jura Mountains in Comte, 6,000 ft. above sea level. Here, they munch on mountain grass and flowe...rs that give their milk a distinct flavor reminiscent of mushroom and tarragon flavors. The mould of the mountain grass and flowers traditionally passes into their milk. This milk is used to produce Bleu de Gex. The mould in the milk used to be enough to create a blue cheese, but today they help it along a little by adding some penicillium roqueforti to the milk. It still retains its beefy, fruity flavor, evenly marbled with pale green mould. Aged one to three months, Bleu de Gex can be difficult to find in the U.S. An unusual blue, it is formed into a large, flat wheel with the rind forming naturally with a white, powder-like mould that can be wiped off when you're ready to eat it. Bleu de Gex is made with full-fat cow's milk in farmhouse cooperatives. Bleu de Gex was designated an AOC cheese in France in 1977. It is traditionally eaten on boiled potatoes, but also makes an excellent table cheese paired with a young Beaujolais, a strong Burgundy, or a Cotes du Rhone. Because it is more supple and less creamy than other blues, it also makes a good salad cheese. Made from pasteurized cow's milk. Whole form is 17.5 lbs. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form. read more

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This wild and exciting blue cheese is not all that exciting to look at. From the outside, the four pound wheel looks like a lumpy,... dome-shaped boulder. But upon cutting through the grey-brown rind you?re presented with a beautiful, yellow core of unpasteurized Jersey cow?s milk. Gentle and random veins of blue strike through the paste of the cheese, like unpredictable bolts of lightning. Produced in Lichtensteig, on the Eastern side of Switzerland, Jersey Blue is made by master cheesemaker Willi Schmid. The texture is dense and fudgy, while the raw cow?s milk carries notes of hay, buttermilk, and a final tingling bite from the blue mold. This is one of the most famous cheeses Willi has created at his dairy, Stadtlichasi Lichtensteig. World's Best Jersey Cheese 2010 ? World Jersey Cheese Awards Made from unpasteurized Jersey cow's milk. Photo depicts whole 4 lb. form of cheese. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form. read more

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Gorgonzola, Italy's most famous DOP blue cheese, takes its name from the village of Gorgonzola near Milan. This area was once an i...mportant meeting point and market for cattle drivers. Possibly the oldest blue cheese in the world, Gorgonzola Piccante is soft and buttery, aromatic and savory. It has the perfect balance of blue cheese bite without too much of a salty finish, allowing the rich flavor the milk to shine through. Also called Gorgonzola Stagionato, this cheese is made from pasteurized cow's milk from Lombardy and Piedmont in northern Italy. Its distinctive, greenish veining occurs naturally when the cheese is left to ripen, then is encouraged into the center by piercing with copper wire and frequent turning. This is the ideal blue for those who prefer something a bit firmer and stronger than our Gorgonzola Dolce. Made from pasteurized cow's milk. Photo depicts whole 28 lb. form of cheese. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form. read more

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Along the Schie River, between Rotterdam and Den Hague, lies Delft. Home to the artist Vermeer and the tin glazed earthenware know...n as Delftware, it has always been a hub for fine craftsmanship. Recently, a new addition to these fine examples has been added - Delft Blue. Also known as Blue de Graven, this cow's milk cheese is rich and creamy with a buttery, mellow taste and a clean finish. "Delft" has a nice underlying sweetness and is not at all salty. Not only is this cheese delicious, the attractive blue veins intermingle in the milky whiteness resembling the lovely blue and white Delftware, as if it were broken and put back together again. Try this new cheese and see why the Dutch have remained at the forefront of cheese making. Made from pasteurized cow's milk. Whole form is 8 pounds. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form. read more

Di Bruno Bros

The Classic Italian Blue Cheese! This cheese cannot ship via Ground to the western US. All of our cheeses are hand-cut, by humans.... For this reason, our product weights may fluctuate between 7oz and 9 oz. read more

Di Bruno Bros

This beautiful yellow cheese with blue veining is like a cross between Stilton and Cheshire. All of our cheeses are hand-cut, by h...umans. For this reason, our product weights may fluctuate between 7oz and 9 oz. read more

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This cheese was born in 1999, borrowing a recipe from the blue made by the Willett Farm Dairy of Somerset, England. The main diffe...rences are that this cheese is made in Massachusetts under license from Willet Farm, and that the domestic version is aged an extra 15 days at 35ºF to comply with U.S. regulations regarding products made with raw milk. Like Willet Farm's blue, Berkshire Blue is made from whole, unpasteurized Jersey cow's milk. Whereas its English counterpart is sold in London's leading specialty food stores, for example, Fortnum and Mason and Partridge's, the U.S. version is still very hard to find. This artisan cheese is made in small batches, starting with only 60 gallons of milk. Its production is done completely by hand, and by only one person. It is hand-stirred, hand-ladled and manually turned, resulting in an exceptionally creamy, smooth blue. Made from unpasteurized cow's milk. Photo depicts whole 7 lb. form of cheese. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form. read more

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igourmet is thrilled to introduce another award-winning cheese to our offerings. Black Castello received a gold medal at the World... Cheese Awards 2007, held recently in connection with the International Food and Drink Exhibition in London, and deservedly so. A great addition to the Castello line of premium soft-ripened cheeses, Black Castello is Tholstrup's first Castello cheese made from both cow's milk and sheep's milk from Denmark, with special ripening cultures from Southern Europe. Unlike most other blue mold cheeses where surface molds are washed and removed, Tholstrup chose to maintain blue mold on the cheese's outer fleurie. The result is a distinctive, bold blue cheese with a creamy, supple texture. Sure to become a new favorite for our blue cheese fans. Made from pasteurized sheep and cow's milk. We cut and wrap this item by the 1/2 pound. Whole forms currently come in 3 lb. wheels. Please contact us if you would like to purchase the whole form. read more

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This creamy blue cheese is perfect for adding a smooth note to your next salad, steak, or burger. Not too salty, with an even-bala...nced flavor, this blue from Wisconsin has become one of our new favorites. A full-fat cow's milk cheese, Atalanta Creamy Blue uses the same cultures found in Italian Gorgonzola to develop its characterisitc tang. If you enjoy our traditional crumbly Atalanta Blue, this creamy version should please your palate too. Made from pasteurized cow's milk. Photo depicts whole 6 lb. form of cheese. We cut and wrap this item by the 1/2 lb. Please contact us if you would like to purchase the whole form. read more

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Faribault Dairy Company makes its world renowned Amablu St. Pete's Select blue cheese at the base of a bluff along the Straight Ri...ver in Minnesota. Aged in underground sandstone cheese caves for over 100 days, Amablu St. Pete's Select is hand made from all natural, non-GMO, raw cow's milk. The first cave was reportedly dug into the bluffs in 1854. However, blue cheese production did not begin there until 1936, when Felix Fredickson purchased the site. Interestingly, this was the first time blue cheese was ever commercially produced in America. Over time, Mr. Fredrickson's American blue cheese grew to international acclaim. Amablu St. Pete's Select has a rich, creamy flavor with a pronounced piquant note. This attractive, bright white cheese streaked with blue veins can be served as a table cheese, melted atop a burger or steak, or crumbled over a crisp summer salad. Made from unpasteurized cow's milk. Photo depicts whole 8 lb. form of cheese. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form. read more

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Here's a cheese that proves once and for all that not all great blue cheeses come from overseas. This award-winning, creamy blue c...heese is made in Wisconsin from mostly Jersey cow's milk. It's homogenized, inoculated with a secret blend of cultures, hooped by hand, pierced, salted and cured for over two months. Its rich, buttermilk flavor makes this a great cheese for salads or for snacking. A truly exceptional blue! Gluten-Free Made from pasteurized cow's milk. Photo depicts whole 6 lb form of cheese. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form. read more

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Nestled in among the rolling hills of central Iowa is Maytag Dairy, which produces Maytag Blue cheese. Shortly before World War II..., F.L. Maytag II began working with scientists at Iowa State University to begin making a great American blue cheese, modeled after those of Europe. The result was one of the first American farmstead cheeses of superior quality. Today, Maytag cheese makers are still hand-making the same exceptional cheese that they created in the 1930's. Maytag Blue's popularity has taken off with the growing interest in American farmstead cheeses, and this wonderful, tangy blue cheese is now featured on menus across the country. Its wonderful flavor, moist yet crumbly texture, and lemony finish make Maytag one of the world's great blue cheeses. Made from unpasteurized cow's milk. Suitable for Vegetarians. Photo depicts whole 4 lb form of cheese. We cut and wrap this item by the 1/2 pound. We sell this item in whole form. (item 098W) read more

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Established in 1988, Montchevre uses only the finest, freshest goat's milk from farms in Wisconsin and Iowa. Fans of sharp cheeses... will be delighted with this goat's milk blue cheese. Awarded "Best of Class" at the National Cheese Awards in 1999, this carefully aged, crumbly blue cheese combines the sharpness of a good blue with the unmistakable tang of a great goat cheese. Typically excellent on salads, Chevre in Blue boasts enough depth to warrant enjoying alone, save perhaps a glass of your favorite pinot. Made from goat's milk. Photo depicts whole 4 lb. form of cheese. We cut and wrap this item by the half-pound. Please contact us if you would like to purchase the whole form. read more

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Made in small batches from fresh, local Wisconsin milk, Roth Kase's rich, creamy Moody Blue is delicately smoked over fruit wood t...o create subtle smoky undertones with hints of roasted nuts and coffee. Beautifully balanced, sultry, and seductive, Moody Blue is excellent on a cheese plate and delicious in culinary applications. Set it out with plum compote, fresh pears, or serve it with dark chocolate as a dessert plate. When choosing a beverage, enjoy Moody Blue with Cotes du Rhone, Zinfandel, Stout beer, or Belgian lambics. To craft Roth Kase's line of luscious blues, they start with Wisconsin's renowned natural resource: local family farms producing the highest-quality milk from Jersey and Holstein cows. This milk, higher in butterfat than most and with a character that changes from season to season, is transformed into delicate curds by our cheesemakers. They hoop the curds by hand into traditional round forms, then pierce, salt, and carefully cure each wheel of Moody Blue for four months or more to allow a lacey network of natural blue veining to develop. It takes time and effort to handcraft Moody Blue, but the result is well worth the effort: a classic blue cheese, deliciously creamy and tangy with a smoky, haunting finish. Made from pasteurized cow's milk. Photo depicts whole 6 lb. form of cheese. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form. read more

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The Colston Bassett Dairy of Nottinghamshire was built in 1913 specifically to make Stilton Cheese. At the time, Blue Stilton was ...a local specialty made in farmhouses in the Nottinghamshire area. Colston Bassett is largely responsible for giving Stilton the international fame and notoriety it enjoys today. Their Stilton is known for its smooth, creamy, complex flavor, crumbly yet somewhat pliant texture, and beautiful pale yellow appearance offset by striking blue veins throughout. Colston Bassett is the most sought after and respected brand of Stilton in the world and is viewed by many as an original English masterpiece. read more

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