Vegetarian Gourmet Food

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Cypress Grove's fresh goat or chevre cheese in made in 3-inch round disks of 4 ounces. The goats on the farm in rural Humboldt County enjoy the lush pastures provided by the mild Northern California Pacific coastal climate and that results in cheeses with creamy texture and a sublime taste. This group of 6 deletable small fresh goat cheeses consists of the following flavors; dill (named Psyche Dillic), herbs de Provence (named Herbs de Humboldt), 2 times fennel and lavender (named Purple Haze), ... MORE INFORMATION
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Barely Buzzed is a full bodied gourmet cheese that is hand-rubbed with a mixture of ground Turkish espresso coffee and French lavender buds. This rub is diluted with oil and adheres to the cheese beautifully, resulting in a dark warm deep brown color. The flavors of the rub delicately migrate into the cheese, resulting in notes of butterscotch and caramel which are prevalent near the rind, but find their way to the center of the cheese as well. Barely Buzzed is an artisanal cheese hand-crafted b... MORE INFORMATION
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Blue Stilton of just Stilton is England's only name-protected cheese. The name-control law stipulates that the cheese can only be manufactured in a specific area with milk from that area. Recipe and aging guidelines are laid down by the Stilton Cheese Makers' Association. The finished product is however not controlled and therefore Stilton's of various qualities can be found. This mini Blue Stilton of approximately 6 pounds is made by Long Clawson Dairy in Leicestershire in the UK. The making of... MORE INFORMATION
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Bulgur wheat is a whole wheat grain that has been ground and parboiled. It is high-fiber, low-fat, relatively low in calories, and is suitable for vegetarians and vegans. It is not gluten-free. Bulgur wheat is used in Middle Eastern, and Mediterranean, has become popular in American kitchens. It is a must have ingredient for Tabbouleh, a great meat substitute for vegetarian dishes, try it in salads, pilafs, soups and stuffings. Indian Harvest's bulgur wheat is a versatile medium grind form of wh... MORE INFORMATION
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Butterkase is a loaf-shaped cheese made from pasteurized cow's milk with golden natural color and no rind. It is a buttery/creamy, semi-soft cheese made both in Germany and Austria. Our Butterkase is German-made. As the name says, it has a buttery taste and color and melts in your mouth. It is very good with a glass of beer as it is spicy and somewhat pungent. We cut and wrap this cheese in pieces of 1 pound and 8 ounces. ... MORE INFORMATION
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Buttermilk Blue is one of the great big blue cheeses of the United States. The Roth Kase cheesemakers begin with the freshest raw milk from herds of predominantly Jersey cows. The homogenized raw milk is inoculated with a secret blend of cultures and cured for at least 2 months while being rotated regularly to insure a perfect cheese. The first cut of a Buttermilk Blue wheel reveals abundant yellowish-green veins that blossom quickly into deep royal blue. This gourmet cheese is creamy with even... MORE INFORMATION
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Cambozola Black Label� is made from the milk of from cows that have grazed on the grasses in the Bavarian valleys of the Allgau region. This German gourmet cheese is aged in cold cellars, yielding a rich cheese with a very creamy texture. The distinctive grey rind (the traditional Cambozola has a white rind) has a more pungent scent and adds a slightly more pungent 'blue' flavor. The traditional Cambozola is great for first time blue cheese tasters, Cambozola Black Label will entice the more exp... MORE INFORMATION
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Cambozola® is the signature cheese from the German company Käserei Champignon. The secret to this cheese lies in the rich Bavarian milk used in its production, which lends Cambozola® an extraordinary flavor and velvety feel. This triple cream cheese is mild and delicate and has subtle blue veins throughout the interior of the cheese, the rind of the Cambozola® is velvety white. A cheese-marriage of a blue and a brie - a perfect cheese for those of you who want to appreciate a blue cheese, but do... MORE INFORMATION
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Cashel Blue was the first Irish blue cheese, named after the Rock of Cashel overlooking the pastures close to the cheese farm of the family Grubb. This great gourmet cheese is wrapped in gold foil. Cashel Blue has a beige rind, which develops a pinkish cast as it matures, and the paste moves from firm to soft texture. At six weeks of age, when the cheese is first available in the shops, the ivory paste is quite crumbly with a tangy flavor. Over the next six weeks the gourmet cheese develops a mu... MORE INFORMATION
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Caveman Blue is a rich, complex blue that is deliciously sweet and fruity with slight vanilla tones and a texture of butter and crystals. It has nuances of beef, bacon, grass and hay, and is semi-soft to firm and relatively low in moisture with a natural rind featuring extensive blue mold development. This gourmet cheese is aged for 6-12 months. The Rogue Creamery’s Caveman Blue likes big reds: Zinfandel, Cabernet and Port. If you prefer to drink beer, try a strong stout or barley wine. We cut... MORE INFORMATION
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This Clothbound Cheddar is made by Cabot Creamery, bandaged with muslin and skillfully aged 10-12 months at the Cellars at Jasper Hill, nearby Greensboro, Vermont. This gourmet cheese is a handsome natural rinded traditional cheddar, simple, approachable and balanced, with layers of lingeringly nutty, slightly fruity and nearly buttery flavor, while finishing with the mellowness of caramel undertones. Made from pasteurized milk, this cheddar has flavor notes typically attributed to raw milk chee... MORE INFORMATION
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This cheese is as rich as its color. Cotswold is a Double Gloucester with chopped onions and chives blended into the cheese. The color is yellow, almost orange and very smooth. The mellow flavor of the cheese is contrasted by the strong flavor of the chives and onions. Cotswold it often called a Pub Cheese and indeed it is a cheese that goes well with beer, served on toast or rustic bread. The flavor combinations make this cheese an excellent addition to recipes such as omelets or casseroles sin... MORE INFORMATION
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Crater Lake Blue is Rogue Creamery's most robust blue cheese. The cheese is hand-crafted as all the other cheeses from this artisan cheese company. Crater Lake Blue is made with a complex blend of molds from Rogue Creamery and around the world, creating a vibrant blue-green color of the veins; a silky texture and bold, blue flavor. Crater Lake Blue, was awarded a gold medal by the 2004 American Cheese Society, a bronze medal in 2006 at the World Cheese Awards in the UK and most recently a 2nd pl... MORE INFORMATION
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Danish Blue is also known as Danablu, the Danes invented this blue gourmet cheese in 1927 as an alternative to Roquefort. Though quite unlike Roquefort, Danish Blue cheese has been a huge commercial success and is sold worldwide. Danish Blue cheese is factory made from pasteurized milk which has been homogenized to ensure a smooth curd and clear taste. It is rindless and comes in foil-wrapped shapes. Danish Blue paste is milk white with very blue veins and a few irregularly distributed holes. I... MORE INFORMATION
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Double Gloucester is a semi-soft cheese and made from whole milk and is made using a mixture of morning and evening milk, hence the name, Double Gloucester. Traditionally Double Gloucester is a semi-soft cheese which has been made in Gloucestershire since the 16th century. It was traditionally made as a large wheel with a thick rind to withstand annual cheese rolling ceremonies; when cheeses were rolled down the hills in Gloucestershire to protect the grazing rights. It was originally colored wi... MORE INFORMATION
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Dubliner is an Irish specialty cheese with a distinctive mature rounded flavor and a natural hint of sweetness achieved by combining a secret recipe and the skills of the Kerrygold master cheese maker. The cheese is typically matured over 12 months. Dubliner is a robust, aged cow's milk cheese with a texture similar to a Cheddar. In one bite you can taste the diversity of flavors - from nutty to sharp to sweet. The cheese is named after Ireland's capital and is a simple but still a considered a ... MORE INFORMATION
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Raclette cheese is most known as a Swiss traditional cheese, but in the the French part of the Alps they also make Raclette cheese. Our French Raclette cheese from the Savoie region of the Alps is made from cow's milk and matured for at least 5 months. During this period the cheese develops a rich flavor as well as an aroma; it has a sticky natural rind. It is a lot of fun to serve Raclette cheese is the traditional way with the tools we have today, an electric raclette burner, for quarter wheel... MORE INFORMATION
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Vermont Fromage Blanc or white cheese, is made following the traditional French method. The texture is rich, creamy and the flavor is very fresh with a light acidity. It has great nutritional value: 0 percent butterfat, high protein and low sodium. Made from rBST free Vermont skim milk. Fromage Blanc is the French answer to yogurt. Fromage Blanc is a delicious complement to uncooked dishes (it will separate at high temperatures). Vermont Fromage Blanc won Third Place at the 2005 American Cheese ... MORE INFORMATION
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Gjetost is Norway's traditional brown, fudge like cheese that is made from a blend of cow's and goat's milk. Its unique sweet taste is caused by the natural caramelization of the milk sugar or lactose during production. When the cheese becomes thicker it is poured into rectangular molds and when it is finished you have a perfectly square cheese with a tan wrapped in foil and when you unwrap it you will see the creases on the surface. The cheese is semi-soft in texture and has a mouth feel that w... MORE INFORMATION
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This Extra Aged Cheddar is aged for about two years. The Classic Reserve is the signature product of Grafton Village Cheese Company and is the proud recipient of 13 different cheese awards. It is a raw cow's milk cheese that has depth and a complexity of flavor that is appreciated by many cheese lovers. Aging gives the cheese a longer time to release its moisture, concentrating and developing its flavor. The extra-high butterfat milk of the Jersey cow has a creaminess that offsets the sharpness ... MORE INFORMATION
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