Artisan & Specialty Cheese (167)

Di Stefano Burrata Cup, 4 Ounce, $4.79

Di Stefano Mozzarella Ball, 8 Ounce, $7.99

Di Stefano Mozzarella Log, 16 Ounce, $11.99

Di Stefano Mozzarella, Fresh Log, 16 Ounce, $13.49

Di Stefano Ricotta, 12 Ounce, $7.49

Don Juan Manchego, 3 Month, 1 Pound, $24.99/lb

El Tablao Manchego Cheese 3 Month PDO, 1 Pound, $26.99/lb

Emmentaler Swiss Cheese, 1 Pound, $15.99/lb

Emmi Appenzeller Swiss, 1 Pound, $29.99/lb

When cheese devotees crave something spicy, they look no further than Appenzeller. Using a closely guarded secret recipe that dates back 700 years, only 60 village dairies produce this delicacy in Appenzellerland in the Swiss mountains.<br><br> The raw, robust milk that goes into Appenzeller comes from cows that graze in the lush meadows of the region. Cheesemakers wash each wheel with a secret herbal brine infused with wine, cider and a mixture of herbs, blossoms and other natural ingredients. All of which adds a complex flavor that connoisseurs desire. Appenzeller is noted for its nutty flavor combined with an herbal spiciness, suggesting ginger, black tea and clover.

Emmi Cave Aged Gruyere, 1 Pound, $29.99/lb

Emmi Gruyere Cave Aged Kaltbach, 1 Pound, $29.99/lb

Kaltbach™ cheeses are carefully crafted in the deep, cool Kaltbach Cave located in the Alpine Valley of Switzerland. The Kaltbach Cave is a 22 million-year-old natural sandstone labyrinth with a small tranquil river running through. In fact, Kaltbach is a German word that translates to “cold brook". The natural brook inside the cave allows for a constant humidity of 96 percent in the mineral-rich cave air. This natural process regulates the humidity, which is a crucial part of the texture and flavor development and what makes this cheese unlike any other in the world.<br><br> Its natural black rind comes from its maturing process in the mineral-rich sandstone caves. Kaltbach Emmentaler carries the AOP designation which ensures the cheese is made from the original recipe. The cave-aging produces complex flavors, blending earthy, intense nuttiness, with herbaceous woodiness.

Emmi Tete De Moine, 1 Pound, $32.99/lb

Monks originally produced this specialty cheese in the 12th century at the monastery of Bellelay, Switzerland. For a time, it was considered so valuable, tenant farmers used it as currency to pay landowners. Today’s cheesemakers create it in one-to-two-pound cylinders exclusively in the mountainous area of Jura.

Fontina Val D'Aosta Cheese 1/19, 1 Pound, $31.99/lb

Fromager Campagnier, 1 Pound, $20.99/lb

Fromager D'Affinois Double Creme Brie, 1 Pound, $19.99/lb

Fromager D'Affinois Excellence, 1 Pound, $21.99/lb

Fromager D'Affinois with Truffle, 1 Pound, $29.99/lb

Gillot Camembert Normandie, 0.25 Kilogram, $13.99

Grana Padano Wedge, 7 Ounce, $11.49

Guilloteau Florette Goat, 1 Pound, $22.99/lb

Guilloteau Saint Angel Triple Crème Cheese, 1 Pound, $25.99/lb

Istara Petit Basque, 1 Pound, $28.99/lb

Jacquin Buchette Rose Ptl Chev, 100 Gram, $6.99

Jh Cheddar Vault 5, 6.5 Ounce, $9.79

Kourellas Grilling Cheese, 5.3 Ounce, $11.99

Kourellas PDO Manouri, 5.3 Ounce, $9.49

La Bonne Vie Brie, Triple Creme, 8 Ounce, $8.99

La Bonne Vie Goat Log Honey, 4 Ounce, $5.29

LaClare Family Creamery Chevre Fig & Honey Log, 4 Ounce, $5.49

LaClare Family Creamery Chevre Maple Bourbon Log, 4 Ounce, $5.49