One gorgonzola legend is an example of mistake leading to the invention of a cheese that has become very long-lived. The story claims that an innkeeper in the town of Gorgonzola had too much Stracchino cheese made from the tired or stracca Cows returning to the valleys from mountain pastures that didnt get used up quickly enough. After developing mold on and Throughout the cheese, he questioned wh... more...

One gorgonzola legend is an example of mistake leading to the invention of a cheese that has become very long-lived. The story claims that an innkeeper in the town of Gorgonzola had too much Stracchino cheese made from the tired or stracca Cows returning to the valleys from mountain pastures that didnt get used up quickly enough. After developing mold on and Throughout the cheese, he questioned whether they were still any good. Unable to absorb the potential loss, he served the Cheese anyway. Co   less...

This is a classic American cheese, certified Organic by the USDA. Colby has a great mild flavor, and with a semi soft texture, it is a great cooking cheese. It melts easily and wont overpower other flavors in your dish. Horizon Organic Colby is sold in bar form to make it easy to cube, slice, or shred. pBy purchasing Organic cheeses, you are not only supporting your own health, but the welfare and... more...

This is a classic American cheese, certified Organic by the USDA. Colby has a great mild flavor, and with a semi soft texture, it is a great cooking cheese. It melts easily and wont overpower other flavors in your dish. Horizon Organic Colby is sold in bar form to make it easy to cube, slice, or shred. pBy purchasing Organic cheeses, you are not only supporting your own health, but the welfare and humane treatment of the animals that produce the milk, and the land they are raised on. For land to   less...

Nokkelost Cheese, produced for and by Everybodys. This Nokkelost, is a unique caraway spiced Norwegian cheese cultured here in Washington State with unpasteurized milk, is a bit smoother and creamier and much lower in sodium than the European version.pEverybodys Nokkelost is a Grand Reserve Champion and won a first place position at the 2003 Royal Fair competition in Toronto for Open-Class Variety... more...

Nokkelost Cheese, produced for and by Everybodys. This Nokkelost, is a unique caraway spiced Norwegian cheese cultured here in Washington State with unpasteurized milk, is a bit smoother and creamier and much lower in sodium than the European version.pEverybodys Nokkelost is a Grand Reserve Champion and won a first place position at the 2003 Royal Fair competition in Toronto for Open-Class Variety Cheese-International. The Royal Fair is the worlds largest indoor agricultural exhibition.pEverybod   less...

The name of this cheese apparently derives from mascarpa, a by-product extracted from the whey left over from making Stracchino. A more colorful entomology of the names origin is the Spanish expression mas que bueno more than good. This fresh, 75 butter-fat traditional dairy product has been coagulated with lemon juice and allowed to drain resulting in a smooth, ultra-creamy texture and mild butte... more...

The name of this cheese apparently derives from mascarpa, a by-product extracted from the whey left over from making Stracchino. A more colorful entomology of the names origin is the Spanish expression mas que bueno more than good. This fresh, 75 butter-fat traditional dairy product has been coagulated with lemon juice and allowed to drain resulting in a smooth, ultra-creamy texture and mild buttery flavor.   less...

Named after an area in Italy, Parmesan is one of the worlds most popular and widely-enjoyed cheeses. Milk used for Parmesan is heated and curdled in copper containers but not before most of the milks cream has been separated and removed. Curd is cut and then heated to 125 degrees F, all the while stirring the curd to encourage whey runoff. The curd is further cooked at temperatures of up to 131 de... more...

Named after an area in Italy, Parmesan is one of the worlds most popular and widely-enjoyed cheeses. Milk used for Parmesan is heated and curdled in copper containers but not before most of the milks cream has been separated and removed. Curd is cut and then heated to 125 degrees F, all the while stirring the curd to encourage whey runoff. The curd is further cooked at temperatures of up to 131 degrees F, then pressed in cheesecloth-lined moulds. After two days, the cheeses are removed and salte   less...