Cheese 101 is now in session. This cheese selection is carefully chosen for a well-rounded cheese display bursting with different flavors and textures. It’s the perfect addition to cocktail hour or your brunch buffet.
Stinky - Epoisses AOP - Bring in the noise, bring in the funk! Epoisses is a rich, creamy cheese with a strong aroma and a pleasantly runny texture. It has an edible rind that is washed in brine, then cured and rinsed with Marc de Bourgogne liqueur. This Epoisses also has a fruity note that tempers the musky, mushroomy flavors.
Sharp - Super Sharp Quebec Vintage Cheddar - Most cheeses get better with age, especially when it’s aged for over four years, like this white cheddar. It’s a hard yet flexible cheese with a robust, sharp, and tangy flavor. Pair it with your favorite mustard, apples, or pears, for an unforgettable bite.
Hard - Parmigiano Reggiano DOP 24 Month Top Grade - It’s not just for topping bowls of spaghetti, anymore. These top grades of Parmigiano Reggiano go through an aging process, are graded, and then at 18 months of age finally are approved to be exported if they are perfect specimens. America's Test Kitchen and Cook's Illustrated both rate igourmet.com's Parmigiano Reggiano among the best Parmesan in America today. Enjoy with a drizzle of honey and your favorite aperitif.
Mild - Roomkaas Double Cream Gouda - This cheese, Holland's best-selling cheese, is nutty and creamy with a firm texture that is ideal for slicing. It’s smooth, buttery, and mild. Perfect for everything from sandwiches to creamy sauces, it’s the ideal way to round out your cheese selection.
Creamy - Burrata by Calabro - This award-winning burrata is the star of any cheese plate. In fact, it won first place for Burrata cheese from the American Cheese Society in 2015. The cheese is creamy, rich, and ideal with fresh tomatoes and syrupy balsamic vinegar.
Be Home Gold Cheese Markers - A must for any cheese plate. Let your guests know the flavors and textures of each cheese with these chic, reusable markers that stick right into each cheese portion.
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