SAY (hormone-, antibiotic-free) CHEESE!
Many of these are organic gourmet
imported cheeses. Some, though not technically organic, are antibiotic- and
hormone-free since Europe does not allow the
rBGH Bovine Growth Hormone to be
used. Most are from grass-fed
cows, sheep and goats which, in addition to adding to their flavor, adds
to their nutritional value. We also have Kosher Cheeses. Most of
the Kosher Cheeses are Cholov Yisroel and imported. We
work hard to offer a great selection of gourmet and every day organic or
hormone- and antiobiotic-free cheese.
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Bocconcini by
Calabro won First Prize at the 2003
American Cheese Society Awards in the Mozzarella category! These
mini mozzarella balls are perfect for appetizers, salads, or sandwiches.
The Calabro Cheese Corporation was founded in September 1953 by Joseph Calabro in Bridgeport, Connecticut. Mr. Calabro was born in Sicily, Italy in 1922, so he has a pedigree! Today, Calabro Cheese is still a family owned and operated Italian cheese company. Our first impression of Calabro's Bocconcini was how exceptionally fresh it tastes. These mini Mozzarella balls are hand stretched and rolled, then preserved in a tub of brine (lightly salted water). Bright white in color, they are the perfect summer treat. Enjoy Bocconcini in a tomato basil salad, or served as part of an Antipasto along with roasted red peppers, sun-dried tomatoes, olives and marinated mushrooms. |
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Mozzarella di Bufala The history of Mozzarella is linked to that of the water buffalo. Nobody really knows exactly when the first water buffaloes came to Italy, but one account claims that it was in the year 596 AD when they were brought across the Mediterranean. This oft-copied but never duplicated gem is a fresh, drawn-curd cheese made from whole buffalo's milk. Most people don't know what water buffalo milk tastes like, but upon one's first bite it is unmistakable that this legendary cheese is made from an unfamiliar milk. It is porcelain-white in color, spherical in shape with a very thin glossy edible rind. Mozzarella di Bufala has a springy texture and a pleasantly sourish taste with a faint mossy smell, reminiscent of the humid grazing fields of Southern Italy. Each ball comes vacuum-packed in its own brine filled carton. If you've never had the real Mozzarella before, it's definitely time you tasted this sublime delicacy.
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IL
VILLAGGIO® FRESH MOZZARELLA
comes in water and is delicious. Nothing like the dry mozzarella
and try melting it in a sandwich - yum! Melt it over
veggies, chicken or a crusty loaf of bread. Use it in your eggplant parmesan or chicken parmesan. Pair it with fresh
basil,
tomato, and delicious
olive oil for a salad or with a nice piece of
crusty bread for a delicious sandwich - add
a shake or salt, fresh ground pepper and maybe even a little balsamic too.
Prized in
Italy and America as the best Pecorino Romano, Locatelli is perfect
for grating on top of salads, pasta, risotto, vegetables, and it makes a
tasty addition to soups. Made of sheep's milk and aged for at least
eight months, this is a very flavorful cheese with a sharp bit to it.
A little goes a long way so use it sparingly. The Locatelli brand is
the best. For 500 years, the Locatelli family name has been considered
the finest of cheese makers.
Gruyere
is like Swiss Cheese but has an even nicer flavor. From the Gruyere
Valley in Switzerland. It is has a sweet rich nutty, buttery flavor.
Aged about a year. This has very tiny holes that are lmost
nonexistent. It is a base in most cheese fondues and can be eaten on a
cheese board with crackers, bread or fruit. It's also a great melting
cheese and makes a wonderful grilled cheese or can be used for a more
sophisticated macaroni and cheese. This is the cheese to top your
onion soup. Add it to salads, sauces, casseroles, gratins, meats,
vegetables, and soups. This is a whole cow's milk cheese.
Emmentaler
Swiss is much more flavorful than the standard Swiss Cheese.
One of the oldest and most renown cheeses in Switzerland, from the Emmental
Valley, it has a nutty but mild buttery flavor. Great melting cheese;
can be used as a based to a cheese fondue. Makes a great grilled
cheese, a more sophisticated macaroni and cheese, or add it to your cheese
board and eat it with fruit, crackers, nuts and crusty bread. Made from
unpasteurized part skim cow's milk and aged a year. 
Barat
is a firm cheese made in
small wheels that creates a nutty taste. Made from grass-fed cow’s milk and
using vegetarian rennet, this cheese is drier and cheddar-like in texture.
Sprout Creek Farm is a 200 acre working farm in Dutchess County, New York.
They make their cheese from the rich and creamy milk of their herd of
grass-fed Jersey, Guernsey, Milking Shorthorn and Brown Swiss cows, free
from artificial hormones and antibiotics. Their artisanal cheeses are made
in the age-old tradition of European farmstead cheese using a method that
merely enhances the innate qualities of the milk. One of our favorites
is Barat. Sharp and firm, Barat is excellent with white wines, light
ales, mead and cider.
Sprout Creek Farm provides an integrated context for educational and spiritual development programs for young people and adults. They place special emphasis on fostering co-operation skills, on making real farm experiences available to children and on giving young people the opportunity to learn by doing things themselves. They help children develop creativity and ingenuity while making a point of teaching children to see the value and rewards of real work in a nurturing and supportive environment.
The proceeds from the sale of Sprout Creek Farm cheese helps to support their educational programs.
Flor
di Capra is an
artisanal, semi-soft organic goat cheese produced in Sardinia, Flor di
Capra, and is one of only a few goat cheeses produced in Italy. Sardinia is
generally known for it’s sheep’s milk cheeses, but the rugged land is also
suitable for goats. Sardinia is a windswept, practically treeless, rocky,
mountainous landscape. Goats are perfectly adapted for this type of habitat,
they are sure-footed, able to climb steep cliffs to find food and can
survive on tree bark and thorny scrub. They complement sheep because they
prefer grass. Flor di Capra is very creamy with a terrific balance and is
flavorful without being very “goaty”. It is a high quality cheese made in
small batches on mountain pastures using traditional techniques.
Certified Organic. 
Livewater
Toma is crumbly yet
creamy in texture, clean fresh tangy taste and grassy aroma, this has become
one of our favorites. Makers of Certified Organic Farmstead Cheeses.
Westminster Dairy at Livewater Farm is located in Westminster West, Vermont.
They make certified organic cheeses on the premises with certified organic
milk, BGH and antibiotic free, from the farm's Jersey cows and vegetable
rennet, sea salt, and their own starter cultures. They do not use any
genetically modified (GMO) ingredients in their cheeses.
Westminster Dairy is the joint venture between Westminster agricultural partners: Livewater Farm, owned and operated by Bill and Muffin Acquaviva, produces certified organic milk from their herd of Jersey cows. Livewater Farm is a grass based seasonal dairy producing the highest quality organic milk on intensively managed and rotational grazed pastures.
Peter Dixon is a cheesemaker with 20 years of experience. He has developed and produced many fine cheeses for Vermont and New England farmstead cheese producers. Peter operates a dairy consulting business and is a member of the Vermont Cheese Council. He has developed and implemented many quality control programs for farmstead cheese producers.
Aged and cellar cured at the farm, Livewater Toma is a washed rind Belgian style cheese. It lends itself to melting but is truly fantastic on it’s own paired with beer or wine
Lye
Cross Farm Organic Farmhouse Cheddar
is sharp, aged for over 12 months. The Alvis family, owners of Lye Cross Farm, has 50 years of dedicated cheese making experience. Certified organic. Situated in Somerset, Lye Cross Farm produces England's favorite organic cheeses. Excellent when served warm, as this brings out all of the cheese's nuances. Try it in Welsh Rarebit.
 Organic
GoudaOn our last trip to Holland, one of our Dutch suppliers informed us that Holland is the most densely populated country in the world. This fact combined with the fact that thirty percent of the land in The Netherlands is under sea-level makes organic agriculture particularly vital for this country, considering that traditional agriculture is one of the biggest polluters of inland waterways. This cheese is very similar to our Farmer Gouda in type, age, and flavor. It is, however, made from organic milk, sourced from cows that are not given any antibiotics, hormones, or growth factors. They graze on fields and eat grains that have not been treated with chemical fertilizers, herbicides, or pesticides. The natural goodness of the Dutch countryside shines through in the resulting cheese. |
Organic
Camembert is sweet
and creamy and has quickly become one of our favorites. In order for a
cheese to be labeled Certified Organic, all of its ingredients must be
Certified Organic. For example, the milk must come from an all-organic farm
where the cows are not treated with any hormones or chemicals and eat only
organically grown grasses. Independent organic inspectors regularly visit
the facilities of organic farmers to check and verify that all ingredients
and processing methods conform to worldwide organic regulations.
Organic
Livingstone Gold - Select CutIn the limestone country of the central South Island of New Zealand, there is a place touched by a kind of magic that can't be found anywhere else in the world. It's in the air, the water, the pastures and the ancient white rock that inspired the name of Whitestone.
In every sense, a Whitestone Cheese is the embodiment of its environment. Pressed by hand, bathed by hand, turned by hand and packed by hand, it is a product of skill and mystery. Like original works of art, no two are alike. While their styles embrace a faint echo of Europe, Whitestone's cheeses are unto themselves ... as unique as the land that created them.
The organic story starts with the soil where the use of artificial fertilisers and harmful sprays is not permitted. Only natural fertilisers such as rock phosphates and seaweed products are used. The cows are given special treatment having large paddocks, ample grazing and a stress-free environment. All this contributes to happy contented cows producing tasty nutritious milk under a non-chemical, sustainable, farming system. Factory and intensive livestock farming is prohibited under the BIOGRO certification, as is the use of growth promoters, antibiotics, artificial drenches and chemical parasite controls.
A distinctive North Otago full flavoured cheese produced in our traditional open vat. A natural additive, annatto is added to produce its golden colour, inspiration for naming it Livingstone Gold after North Otago's historic Livingstone goldfields.
Tarentaise - Select Cut
Thistle Hill Farm Tarentaise
is an aged, raw-milk, organic cheese handmade by John and Janine Putnam on
their family farm in North Pomfret, Vermont. This artisan cheese is made
using a copper cheese vat in the tradition of the Beaufort and Abondance
cheeses of the Tarentaise Valley in the Savoie region of the French Alps.
The copper vat, essential to developing the proper flavor, is the only one
in Vermont and one of only a few in the entire United States. Made using
imported French cultures to mature the curds, the Putnam's follow the
traditional Savoie process of making their own rennet, using the whey from
the previous cheesemaking. Much in the same way bakers use a sourdough
starter, this traditional rennet gives a complexity of flavor to the cheese
which cannot otherwise be created.
Aged for 6 months, Tarentaise develops a unique and complex flavor. It is as unadulterated a cheese as you will find. The imported French cultures impart flavor and texture, while the traditional rennet provides structure and further complexity to its flavor. Tarentaise has no added preservatives, synthetic flavors or additives. No herbs are used to hide its flavor, and no waxes or plastics simplify its aging process. While Tarentaise is modeled after the Beaufort and Abondance cheeses of France, both known as among the finest cheeses of the world, Tarentaise is unique to North Pomfret Vermont's terrior. The soil, geography, climate and flora in Vermont give Tarentaise its characteristic smooth, subtle nut flavor and complex finish.
Munster
d'AlsaceThis is not the Munster with which most Americans are familiar. Alsatian Munster is another animal all together. Munster is virtually the only regional cheese native to Alsace. It has a very pronounced, powerful aroma that is oddly reminiscent of fried eggs. Munster is smelly due to its washed rind. Cheeses such as Munster, Livarot, Pont L’Eveque, Taleggio, and Limburger are referred to as washed-rind cheeses. They are rubbed by hand with a cloth moistened by a brine solution of rock salt and water. This solution encourages the growth of the bacteria that give these cheeses their characteristically strong flavors and smells, while inhibiting the growth of mold. These cheeses have “red” rinds, which are actually closer to orange in color. Many cheese connoisseurs relish these cheeses, but they are certainly not for the timid. Their depth of flavor and character is difficult to match, and once you develop a taste for them they will surely rank among your favorites.
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 Cheese
Tortas By Rising Sun FarmRising Sun Farm has created beautifully layered tortas of flavored cheese crowned with various toppings. Totally organic, made on a remote, pristine farm in Southern Oregon, they use farm fresh cream cheese, delicately blended with selected herbs, sweet cream butter and other Pacific Northwest delicacies to produce incredible combinations of delicious and versatile tastes. They are convenient and easy, (they will keep frozen for a year or 6 weeks refrigerated) ready to serve for hors d'oeuvres, brunches, lunches, dinners, and snacks. We offer you four of our favorites:
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California by Barkanit Named after the great American state, this Kosher goat cheese from Israel has walnuts pressed into its bloomy white rind. Most goat cheese lovers agree that walnuts and goat cheese make a winning combination, and this example is no exception. With its supple texture and smooth, satisfying flavor, we highly recommend serving this cheese when you want to bring out the best.
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Gilboa It can be difficult to find gourmet cheese that is also kosher, but thanks to Gad (not god!), we have a wonderful little sheep's milk cheese to enjoy. The name comes from the Gilboa Mountains in Israel. This Manchego-type cheese will help to create an attractive cheese board with different textures and flavors combined with other tasty kosher offerings from igourmet.com. Sol Danish Blue, Gilboa , and any one of the Barkanet's lovely soft sheep/goat's milk cheeses and you will certainly impress your guests at any get-together. The clean, sheepy, slightly lemony flavor of Gilboa makes it a great cheese on its own yet it also stands up to melting.
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Kosher Double Gloucester ‘Royal George’ cheese is named after the founder of the cheesemakers’ English dairy. It was in 1957 that George Kenyon started to make his traditional English cheeses in the ancient market town of Garstang, where the ruins of the royalist Greenhalgh Castle (c1490) stand. The sons of George, Neil and John, have since been producing Kosher cheese for the UK market and are now the leading UK Kosher cheese producers under the Chevington label. Royal George cheeses are the first ever English cheeses to be certified Kosher by the O.U. and the varieties available are Cheddar, Red Leicester and Double Gloucester. The cheese is Cholov Yisroael and is suitable for Passover. It is made to the very highest of standards to be delicious and flavorsome and was available at Kosherfest 2004 for us to sample for the first time. The launch of Royal George label at Kosherfest is the event of the year for this English Cheesemaker. The adjective "double" refers to the fact that the traditional recipe for the cheese relies upon the milk from both morning and evening milkings. Double Gloucester has a flavor somewhere between Cheshire and Aged Cheddar. It has a hard, close, satiny texture and a pronounced but mellow taste that holds up well in cooking.
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Kosher English Cheddar ‘Royal George’ cheese is named after the founder of the cheesemakers’ English dairy. It was in 1957 that George Kenyon started to make his traditional English cheeses in the ancient market town of Garstang, where the ruins of the royalist Greenhalgh Castle (c1490) stand. The sons of George, Neil and John, have since been producing Kosher cheese for the UK market and are now the leading UK Kosher cheese producers under the Chevington label. Royal George cheeses are the first ever English cheeses to be certified Kosher by the O.U. and the varieties available are Cheddar, Red Leicester and Double Gloucester. The cheese is Cholov Yisroael and is suitable for Passover. It is made to the very highest of standards to be delicious and flavorsome and was available at Kosherfest 2004 for us to sample for the first time. The launch of Royal George label at Kosherfest is the event of the year for this English Cheesemaker. Cheddar was invented in Somerset, England in the 15th century on a dairy farm near Cheddar Gorge. It was a favorite of Queen Elizabeth 1st and one of the gastronomic delights of court. Cheddar quickly became a part of the staple diet, great hunks of it eaten with bread and washed down with strong ale. The recipe was later taken to the USA, Canada, New Zealand, Australia and to anywhere else that the English emigrated and is revered the world over. Smooth, crumbly and tangy, this is a great example of possibly the worlds most famous cheese.
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Kosher Red Leicester ‘Royal George’ cheese is named after the founder of the cheesemakers’ English dairy. It was in 1957 that George Kenyon started to make his traditional English cheeses in the ancient market town of Garstang, where the ruins of the royalist Greenhalgh Castle (c1490) stand. The sons of George, Neil and John, have since been producing Kosher cheese for the UK market and are now the leading UK Kosher cheese producers under the Chevington label. Royal George cheeses are the first ever English cheeses to be certified Kosher by the O.U. and the varieties available are Cheddar, Red Leicester and Double Gloucester. The cheese is Cholov Yisroael and is suitable for Passover. It is made to the very highest of standards to be delicious and flavorsome and was available at Kosherfest 2004 for us to sample for the first time. The launch of Royal George label at Kosherfest is the event of the year for this English Cheesemaker. Red Leicester is a mellow cheese with a hard, granular texture. It gets its bright red color from the addition of annatto, which is ground achiote seed from the annatto tree. Red Leicester is a rather young cheese, as it is only aged for 10 to 12 weeks. As it ripens, it develops a distinct nuttiness and faint lemony finish that separates it from all other English cheeses.
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Sol
Danablu Kirkeby Dairy was established in 1906 in Svendborg on the pristine island of Funen in Denmark. Their Danablu is unique, with similarities to French Bleu d'Auvergne. It is an excellent cheese for crumbling over salad or simply served as a snack with fresh fruit.
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Sol Danish Feta Kirkeby Dairy was established in 1906 in Svendborg on the pristine island of Funen in Denmark. Their feta is already one of the most well known of the cheeses they make. Known for its firm texture, yet smooth on the palate, this feta is buttery and pleasantly milky in flavor. It is already pre-cubed and preserved in brine for absolute ease. Great melted, thrown over greens, or simply with drizzled extra virgin olive and fresh cracked pepper.
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Sol Edam The Kirkeby Cheese Company, founded in 1906, is a privately owned company domiciled in the town of Svendborg on the island of Funen. Kirkeby's employees enjoy one of Denmark's most beautiful natural views. One of their specialties is making certified Kosher cheeses. This item, Sol Edam, is pre-packaged and pre-sliced, ready for sandwiches or snacking.
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Sol Havarti The Kirkeby Cheese Company, founded in 1906, is a privately owned company domiciled in the town of Svendborg on the island of Funen. Kirkeby's employees enjoy one of Denmark's most beautiful natural views. One of their specialties is making certified Kosher cheeses. This item, Sol Havarti, is pre-packaged and pre-sliced, ready for sandwiches or snacking.
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