Also called Danablu cheese, Danish Blue cheese is a rich cows-milk cheese, milder and less complex than Roquefort, and not quite as moody. Ideally, it is a semi-soft cheese with a milk-white look but with a delicate network of blue-green veins, with a creamy, spreadable texture with unevenly spaced holes. It cuts easily and can become rather crumbly at times. Hence this crumbled version, which wil... more...

Also called Danablu cheese, Danish Blue cheese is a rich cows-milk cheese, milder and less complex than Roquefort, and not quite as moody. Ideally, it is a semi-soft cheese with a milk-white look but with a delicate network of blue-green veins, with a creamy, spreadable texture with unevenly spaced holes. It cuts easily and can become rather crumbly at times. Hence this crumbled version, which will save you vital seconds and eliminate many a tense moment which you otherwise would have spent in t   less...

Buffalo milk mozzarella can be considered the queen of mozzarella cheese, with a tradition started in ancient Egypt and continued, in different forms, in the ancient Rome of the Emperors. We need 1-2 weeks notice to get this item. Warning Buffalo Mozzarella is imported in a light salt water solution in order to give it the best possible freshness when it arrives to you. As such it will be slightly... more...

Buffalo milk mozzarella can be considered the queen of mozzarella cheese, with a tradition started in ancient Egypt and continued, in different forms, in the ancient Rome of the Emperors. We need 1-2 weeks notice to get this item. Warning Buffalo Mozzarella is imported in a light salt water solution in order to give it the best possible freshness when it arrives to you. As such it will be slightly saltly and squishy when removed from containers, this is natural and to be expected. Also note as t   less...

This is definitely the authentic alternative to many of the goats milk logs, or buche, available that are often Made from frozen curds. This cheese is always made from fresh curd in a large, striking log. It is generously padded in Penicillium Candidum mold as in Brie or Camembert and left to age. Over time the cheese just next to the rind will soften And begin to ooze while the interior is chalky... more...

This is definitely the authentic alternative to many of the goats milk logs, or buche, available that are often Made from frozen curds. This cheese is always made from fresh curd in a large, striking log. It is generously padded in Penicillium Candidum mold as in Brie or Camembert and left to age. Over time the cheese just next to the rind will soften And begin to ooze while the interior is chalky and flaky in texture. It is like having two cheeses in one. And the flavor heightens the experience   less...