iGourmet 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. 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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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

iGourmet

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

iGourmet

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

iGourmet

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

iGourmet

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

iGourmet

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

iGourmet

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

iGourmet

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

iGourmet

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

iGourmet

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

iGourmet

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

iGourmet

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

iGourmet

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

iGourmet

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

iGourmet

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

iGourmet

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

iGourmet

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

iGourmet

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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