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International Blue Cheese Assortment, containing three of the
world’s greatest blue cheeses. More French Cheese Here
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Blue Cheese Assortment
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Blue Cheese Sampler!
Price: $59.95 Buy It, Now!|More Info!
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, assuming the cheese is laced with
small cracks, multiplies and spreads blue mold throughout as the cheese
matures. By the way, this little microbe is also the principal agent used
in creating penicillin, the world's first antibiotic. And now, back to the
cheese...
Roquefort: The world's oldest known blue cheese. It is made from
sheep's milk and can only be produced and aged in a specific region in
France, also named Roquefort. Exceptionally tangy!
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.
Roaring Forties: A modern blue from King Island, Australia. We are
astounded by its creamy, delicious flavor every time we sample it.
This assortment includes one half-pound of Roquefort, one half-pound of
Mountain Gorgonzola, and 5 ounces of Roaring Forties.
Price: $59.95 Buy It, Now!|More Info!
Click here to buy bread: Bakery
Find your matching wine: Champagne
Wines
Shipping options are on the "Check
Out Page", click on "Order" to see them. All deliveries are
confirmed via email! Availability and Price Subject to change. |
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Blue Cheese Board
The classic blues have been the inspiration for numerous other cheeses
since their creation thousands of years ago. We are particularly fond of
the three we have selected for this cheese board, each a slight twist on
the classic theme.
Blue Cheese Board |
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The Cheese Course
The popularity of restaurant cheese platters, offered after the main
course and before dessert, leads many of us to consider a similar home
presentation. But how to go about it? Part guide, part recipe book, Janet
Fletcher's The Cheese Course offers a deft introduction to choosing and
presenting cheese for mealtime enjoyment.
The
Cheese Course |
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More Cheese:
Aged Mimolette,
Agour Ossau Iraty,
Allgau Emmentaler,
Appenzeller,
Asiago Pressato,Banon,
Bigio,
Blarney Castle,
Brie,
Brillo
Pecorino, Buffalo Blue,
Camembert, Cashel Blue, Castelmagno,
Chaource,
Cheddar,
Cheese
Fondue, Cheshire,
Chimay
Trappiste, Coulommiers,
Cream
Cheese, Dorset Drum, Edam,
Etorki,
Farmhouse Gloucester,
Feta,
Fontal,
Fontina,
Fourme d'Ambert,
Garrotxa,
Goat Gouda,
Gorgonzola,
Extra Aged Gouda,
Gouda,
Graviera,
Gruyere,
Ibores,
Idiazabal,
Kefalotyri,
Knight's Vail,
Manchego,
Manouri,
Mature Cheddar,
Maytag Blue,
Morbier,
Mozarella,
Munster,
Old Chatham Ricotta,
Parmiggiano Regiano,
Pecorino
Romano,
Petit Basque,
Pont
l'Eveque,
Provolone,
Raclette,
Ricotta
Salada, Saint Marcellin,
Shamrock Cheddar,
Stilton,
Tronchon, Tornegus,
Vermont Shepherd,
Wensleydale,
Fromage,
Cheese
assortments, Cheese samplers,
Kosher Cheeses and much more
Cheese
here!
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This site was last updated on
07.06.2007
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Copyright © 1997-2007 eGourmetChef.com All Rights Reserved.
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