SEARCH FOR PRODUCTS WITH OUR NEW MOBILE APP | Available on IOS & Android

×

The Cheese Shop

  • Emmi Roth Grand Cru Surchoix – Award-Winning Cheese In the Jungle

    Comments Off on Emmi Roth Grand Cru Surchoix – Award-Winning Cheese In the Jungle

    Over the last 6 months , this has become one of the most sought after cheeses we carry in The Cheese Shop. It was awarded first place in the World Champion Cheese Contest in 2016, and year after year wins American Cheese Society awards. With it’s win in 2016, it became the first American cheese to win World’s Best since 1988.

    So what is it that makes this cheese so special? This is an American original,

    Read article

  • LaClare Farms Chandoka – Hybrid Cheddar at Its Best

    Comments Off on LaClare Farms Chandoka – Hybrid Cheddar at Its Best
    Chandoka is a Wisconsin original, a mixed milk cheese consisting of cow’s and goat’s milk. The cow’s milk gives it a nice fruity touch, while the goats milk adds a bit of a tangy bite. Altogether, though, it’s an incredibly well-rounded hybrid cheddar. 

    Named after Larry Hedrich’s mother and three aunts, the area of LaClare Farms has a storied history. The sisters grew up on the farm were LaClare Farms is now located.

    Read article

  • Finlandia Cheese Spreads – Flavors to Savor

    Comments Off on Finlandia Cheese Spreads – Flavors to Savor
    Brand new to the shop, Finlandia Cheese Spreads are, as you might have guessed, from Finland. They come in four flavors: Lemon, Vanilla Bean, Garden Dill and Black Garlic. They are a simple spread, but the variety of flavors is what helps them to stand out. 

    By themselves they are great, but we think they do even better as a recipe enhancer. The Vanilla Bean needs to be enjoyed with a graham cracker.

    Read article

  • BelGioioso La Bottega – A Unique, Delicious Line from One of the Best

    Comments Off on BelGioioso La Bottega – A Unique, Delicious Line from One of the Best

    La Bottega is an adventurous, flavorful line of some of the more unique, and admittedly interesting, cheeses from BelGioioso cheese. They include American Grana which is a great young version of parm that’s both sweet and nutty, as well as their Provolone Extra, a 24 month old provolone, which combines the butteriness of a provolone with the sharpness of an aged cheese. 

    Also a part of this line is Crescenza-Stracchino, a tangy,

    Read article

  • Nero Fume – Tea Crusted and Smoked, There’s Flavor to Spare

    Comments Off on Nero Fume – Tea Crusted and Smoked, There’s Flavor to Spare
    This cheese, made by Sergio Moro, comes from Lattiera Moro in Oderzo, Italy. Sergio got the inspiration for this particular cheese after attending a cheese and tea seminar in 2014. The name, Nero Fume, comes from the type of tea used on the finish. 

    The cheese is itself is a pasteurized cow’s milk blue cheese that is crusted with Lapsang Souchong black tea. The cheese is then smoked over cedar and pine and placed under vacuum for 3 months to hone the flavor.

    Read article

  • Only The Best – La Quercia Berkshire Prosciutto

    Comments Off on Only The Best – La Quercia Berkshire Prosciutto

    Considered the best American cured prosciutto, La Quercia Berkshire Prosciutto is a delight for any cured meat fan. The pig itself is a purebred Berkshire pig raised in Iowa with no GMO or antibiotics. 

    The look of the cut is beautiful, and the marbling of the fat looks great. The texture is super smooth, buttery and rich, as any great prosciutto should be. While you do experience a strong meaty flavor, what you don’t taste is the the salt from curing.

    Read article

  • Spread Some Love with Nettle Meadow Fromage Frais

    Comments Off on Spread Some Love with Nettle Meadow Fromage Frais

    The Nettle Meadow Creamery out of Warrensburg, New York have just released their new fresh cow and goat cheese spreads. They come in flavors like Apple Cider, Fig & Honey, Truffle and Roasted Red Pepper, so there’s a spread for every occasion and palate. 

    The cheese itself is very smooth, with an almost whipped consistency. The mix of cow and goat milk is blended well, with the creamy cow and the earthy goat working together to make a consistent,

    Read article

  • Kick Your Mac ‘n Cheese Up a Notch with Emmi Maitre Moutardier

    Comments Off on Kick Your Mac ‘n Cheese Up a Notch with Emmi Maitre Moutardier
    In our humble opinion, this semi-soft cheese from Switzerland, made with mustard seeds, makes the best mac and cheese ever. The cheese itself is creamy and buttery, which makes it a perfect melting cheese, but the mustard seeds take this already tasty cheese to a whole new level. One of the most sought after cheeses in the shop, and even within the cheese world, we don’t feel like enough people know about it!

    There aren’t many reviews online for Emmi Maitre Moutardier,

    Read article

  • Holidays at the Jungle – Say Cheese!

    Comments Off on Holidays at the Jungle – Say Cheese!

    Jungle Jim’s Cheese Shop Is Sure to Bring a Smile to Your Face!

    Jungle Jim’s Cheese Shop is filled to the brim with cheese from all over the world – more than 1,400 varieties are available daily at both locations, plus an awesome collection of only the highest quality cured meats.

    ​Perfect for making your own cheese and charcuterie boards, pairing with your favorite wine or craft beer – there are even special cheeses made and released just for the holidays –

    Read article

  • Authentic Italian Salami, A Hundred Years in the Making

    Comments Off on Authentic Italian Salami, A Hundred Years in the Making
    Levoni salami is the standard bearer of excellence when it comes cured salami from Italy. Founded by Ezechiello Levoni in 1911, just outside of Milan, he started own artisan salami production to create the highest standards of what he thought was acceptable. He only used pigs raised in Italy, and created a practice of uncompromising quality to ensure that customers got the best salami available. Levoni became a well known name throughout Europe in 1913 when he went to London to present his Salame Ungherese – Read article
Back to Top