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English Clotted Cream (5.6 oz.)

$10.99 each

Traditional Clotted Cream contains a minimum of 55% milk fat and its richer flavor makes it different from Devon Cream. It is usually used with fresh baked scones, topped with strawberry jam and served with piping hot English Tea.

Swiss Fondue (14 oz.)

$12.99 each

SWISS FONDUE

Pico (3.5 oz.)

$11.99 each

A small, runnygoat Camembert that is both intense and spicy.

Chevrion Plain (4 oz.)

$6.99 each

A fresh goat cheese with a snowy white color and mild, yet tangy flavor.

Boursin With Herbs (5.2 oz.)

$7.99 each

This creamy cow's milk cheese is flavored with garlic and herbs, including parsley, chives and pepper. Mild, delicate and herbaceous, it goes well with fresh bread and dry white wine, and is also a delicious ingredient in hot dishes. Try it blended into polenta, risotto or mashed potatoes. Boursin is a staple on modern kitchens today, but it has a history that stretches back over half a century. Boursin was created in 1957 by Franois Boursin, a cheesemaker in Normandy. His first variety, Boursin Garlic & Fine Herbs, was inspired by a traditional French dish, fromage frais(fresh cheese). Certified Kosher by Orthodox Union.

Shropshire Blue

$22.99 /lb

Cow's Milk blue-veined cheese marbled with a bluish-green mold. One of the younger English cheeses, Shropshire Blue is still less than 25 years old. Almost similar to Stilton in size and texture, Shropshire Blue's most defining characteristic is the bright orange color (colored with annatto) of the body with brighter blue veins than that of Stilton. Truly an eye-catching, colorful alternative to its legendary counterpart. With a creamier body than Stilton, you'll notice a more pronounced tangy and sharp aftertaste with lingering hints of red wine.