Beverage to accompany:
Quantity: 10 lb 1/8 Wheel
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Detailed Info For: 10 lb Quarter Wheel Of Parmigiano Reggiano

This large wheel of aged sheep cheese develops an intense, rich flavor. It is nutty and sharp with a dry, flaky or grating texture. Nice for cooking, shaved over dishes or on the cheeseboard.

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Quantity: 11 lb Wheel
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Detailed Info For: 11 lb Wheel Of Pecorino 'Grand Old Man'

Le Marechal is a raw cow's milk cheese produced in small batches in the town of Corcelles-aux-Payernes. Aged for 5 months, at the beginning of the third month the cheese is rubbed with Herbes de Provence (a blend of thyme, oregano and other country herbs) giving it a beautiful appearance and spicy flavor. The texture of this farmhouse cheese is that of a Gruyere-style cheese, firm and dense. Its exceptional flavor is herbaceous and nutty with great depth.

Beverage to accompany: Chardonnay, Cayuga, Riesling, Seyval Blanc, Vidal
Quantity: 16 lb Wheel
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Detailed Info For: 16 lb Wheel Of Le Marechal a Gruyere

This big wheel of cheese is also known as Gryere de Comte or French Gruyere. Originally, Gruyere was neither Swiss Nor French. The root of the word stems from Charlemagne's reign, inclusive of France, Switzerland and parts of Germany, where The forests were termed gruyeres. Wood from those forests fired the kettles for the cheese makers as they traded cheese for Firewood. Comte is aged 6 months to a year, whereas Swiss Gruyere is sometimes only aged for 3 months. It takes as many as 530 Liters of milk, which is about the daily production of 30 cows, all to make 1 wheel of Comte, which weighs approximately 80 pounds. The cheese is Regularly wiped and rubbed with brine to encourage the development of the rind mold. The eyes of the Comte are the result of Proper affinage and should be the size of a pea to a small cherry. If affinage is prolonged at too low of a temperature, the Result will be that no eyes form. The AOC designated regions include the Franche-Comte, eastern Burgundy, parts of Lorraine, Champagne and the Rhone-Alps. Comte is highly controlled for quality and 5% of the cheeses fail to meet AOC standards. The Flavor is complex, nutty and caramelized with a lingering but not sharp flavor.

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Quantity: 80 lb Wheel
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Detailed Info For: 80 lb Wheel Comte AOC (Green Band)

The vast grazing pastures of Argentina revealed themselves to be ideal for immigrant Italians wishing to produce Parmesian cheeses in the new world. Reggianito translates to little Reggiano, so called because instead of a massive 80 lb. drum, the Reggianito cheese is produced in 15 lb wheels. Reggianito is cured longer than any other South American hard cheese which enhances its flavor. This cheese tastes a little saltier than its namesake, but the white crystals in the Grana are not salt grains, they are due to the lactose in the milk which breaks down into free amino acids. This is why it has this lovely grainy texture. Reggianito is perfect for cooking or grating over pasta. A delightful alternative to traditional Italian Parmigiono-Reggiano.

Beverage to accompany: Mild and sweet dessert wines
Quantity: 1/2 lb Portion
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Detailed Info For: Argentinian Reggianito

This relatively rare Parmigiano is available from only a small number of dairies. The 'Vacche Rosse' cows, also referred to as 'Razza Reggiana', produce much lower milk yields than the Holstein and Fresian cross, Risona Italiana' those are the primary producers of Parmigiano. The protein content of the 'Vacche Rosse' is said to be higher, producing a richer, fuller cheese. The color shows that tendency, a buttery yellow in tone. When young it is fruity and mild and the cheese could certainly age as long as 5 years. This makes a great artisan additional to a Parmigiano selection.

Beverage to accompany: Big Italian reds such as Barbaresco, Barbera, Barolo, Brunello di Montalcino, Chianti Riserva, Salice Selantino, Taurasi, Tignanello
Quantity: 80 LB Wheel
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Detailed Info For: Cheese connoisseur's 80 lb Wheel Of Parmigiano~Reggiano Vacche

This big wheel of cheese is also known as Gruyere de Comte or French Gruyere. Originally, Gruyere was neither Neither Swiss nor French. The root of the word stems from Charlemagne's reign, inclusive of France, Switzerland and parts of Germany, Where the forests were termed gruyeres. Wood from those forests fired the kettles for the cheese makers as they traded cheese For firewood. Comte is aged 6 months to a year, whereas Swiss Gruyere is sometimes only aged for 3 months. It takes as many as 530 liters of milk, about the daily production of 30 cows, to make 1 Comte, weighing approximately 80 pounds. The cheese is Regularly wiped and rubbed with brine to encourage the development of the rind mold. The eyes of the Comte are the result of Proper affinage and should be the size of a pea to a small cherry. If affinage is prolonged at too low of a temperature, the Result will be that no eyes form. The AOC designated regions include the Franche-Comte, eastern Burgundy, parts of Lorraine, Champagne and the Rhone-Alps. Comte is highly controlled for quality and 5% of the cheeses fail to meet AOC standards. The Flavor is complex, nutty and caramelized with a lingering but not sharp flavor.

Beverage to accompany:
Quantity: 10 lb Portion, 1/8 Wheel
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Detailed Info For: Comte 10 lb cut, 1/8 Wheels

Mediterra Danish Feta is produced in Wisconsin from hearty cow's milk. It has a wonderfully smooth and creamy texture, with an aromatic and clean taste. This is a nice alternative to tradition goat and sheep’s milk feta. Feta dry-packs are easy and convenient to use, as there is less spillage of salt brine. It is the perfect shape for cutting into smaller pieces and is easy to store after opening.

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Quantity: 8 oz Portion
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Detailed Info For: Danish Cows Milk Feta - Dry Pack

Dry Jack is Monterey Jack cheese made from skim or part-skim milk that has been aged from six to nine months or as long as several years. It has a sharper flavor than young Jack. Dry Jack cheese was produced accidentally in 1915 when a San Francisco wholesaler found himself overstocked with Monterey Jack. He salted it in hopes of preserving it, and later found that the cheese had become fruity, rich, and hard, much like fine Italian.

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Quantity: .4 lb Portion
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Detailed Info For: Dry Jack

Aging for four years could result in some pretty powerful cheese, but this Gouda gracefully ages to a mellow, very complex cheese that will add certain wisdom to the cheeseboard. It is a true Boerenkaas Gouda meaning a 'farmer's cheese', that is also farmhouse thus made on a single farm. Boerenkaas are always made with whole, raw milk from cows that have been grazing on pasture. It is an excellent substitute for grating cheeses and will caramelize nicely under the broiler. The texture is similar to Parmigiano-Reggiano, very firm and flaky with the same clusters of protein crystals that burst with flavors on the palate. The color is deep amber and burnt orange, and the flavor is sweet and salty with a butterscotch finish.

Beverage to accompany: Reislings; Champagne
Quantity: 1/2 lb Portion
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Detailed Info For: Gouda, 4 year Extra Aged, Farmstead