Named after the once nearly-extinct Gloucester cattle who produced the milk for the cheese in Gloucestershire, England starting in the 16th century, this cheese is characterized for having a natural rind and a hard texture and also has a stronger and more savoury flavor then its Single Gloucester variation. While the Single Gloucester is made from mainly skim milk, the Double Gloucester, is made from only whole milk and aged for longer periods of time. The stronger and more savoury flavor caused the Double Glouchester to be more sought after outside of the County of Gloucestershire due to its heightened similarity to the best Cheddar or Cheshire.

As part of our pre-sliced cheese line, this product is sold by the 11oz piece (with possible variance of up to 1oz higher or lower).

This whole sheep’s milk cheese is From La Mancha, the high, dry plateau of central Spain. Manchego has a Denomination of Origin designation which means it can only be made in an area which spans part of the Spanish provinces of Albacete, Ciudad Real, Cuenca and Toledo. It is made exclusively from the whole milk of Manchega sheep and cave aged. This cheese falls into the 3-6 month cured, or curado, range. Manchego has an inedible rind embossed with a herringbone pattern and possesses a firm, crumbly texture and a distinctive flavor, slightly salty and piquant with herby, grassy notes.

As part of our pre-sliced cheese line, this product is sold by the 11oz piece (with possible variance of up to 1oz higher or lower).

A hard white cheese made from cows’ milk, it is produced on the island of Minorca off the Mediterranean coast of Spain, and named after the port of Mahon on the island. The cheese is known generally for being lightly aromatic, slightly salty and buttery sharp in taste. The salty flavor can come from the sea salt content of the grasses the cows eat since they are on an island. Due to being rubbed with butter or oil as well as paprika during the aging process, the rind generally has an orange color.

As part of our pre-sliced cheese line, this product is sold by the 11oz piece (with possible variance of up to 1oz higher or lower).

This artisanal sheeps’ milk cheese from Cuenca, Spain is hand-rubbed with lard and fresh rosemary and aged in caves for eight months. It is in the same family as Manchego and one of the popular cheeses coming out of Spain with its milky flavor. It pairs greatly with full-bodied red wine.

As part of our pre-sliced cheese line, this product is sold by the 11oz piece (with possible variance of up to 1oz higher or lower).

Made by dairy farmers following strict artisan tradition in the north of Spain, this cheese can be made from pure cows’ milk or blended with milk from goats and/or sheep, which can be provide the cheese with a more spicy flavor. After the curds are packed into arnios, salted, cured, and hardened, Cabrales is aged for two to five months in natural caves found in the limestone mountains of the Northern Spain region. These caves are usually between 45-55°F and relative humidity is typically 90%. These conditions are favorable for the development of penicillium moulds, which produces the sought after blue-green veins found throughout the cheese.

As part of our pre-sliced cheese line, this product is sold by the 11oz piece (with possible variance of up to 1oz higher or lower).

What started as a way for the monks of the region to generate funds for their livelihood, chimay cheese is one of the best monastery-style cheeses coming out of Belgium but is for the most part not exported to the USA with any real regularity. We pride ourselves on being one of the first to consistently offer this rare cheese with its exquisite Chimay beer soaked flavor.

As part of our pre-sliced cheese line, this product is sold by the 11oz piece (with possible variance of up to 1oz higher or lower).