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Specialty Cheese 1/2 lb

Product SKU # 742-0000P
Made by North Carolina’s own Chapel Hill Creamery. This spicy, buttery, grassy cheese is made in the style of an aged Asiago and pairs beautifully with pasta and red Italian table wines.

Abbaye de Belloc
A gorgeous, rich and masterfully balanced farmhouse sheep’s milk cheese from the French Pyrenees mountains.

Brique du Nord
Kissing cousin to French Mimolette, this cheese is stark orange, rich and fruity with a hint of salt.

Marcel Petite Comté select, Aged 12-18 months
Comté is the most exported cheese from France. Marcel Petite is widely known in cheese circles as the best. This specific cheese is imported by the Essex St Cheese company and is tasted and hand selected for Southern Season by Jason Hindes on a regular basis. You’ll not find this exact flavor profile anywhere else in the world! Expect a sweet, nutty, fruity cheese that’ll knock your socks off every time you taste it!

Asiago Mezzano d’Allevo D.O.P.
Aged 6 months, this Asiago is creamier and nuttier than Asiago Vecchio and can be savored with wine as well as grated atop pastas and salads.

Sappore del Piave
Made in Trevisio in the Veneto, Sapore del Piave is robust, milky, nutty and packed with crystallized protein. Expect a similar flavor profile to Parmigiano Reggiano, yet more creamy and playful. Aged 16 months.

L’Amuse Signature Gouda
Matured at higher temperatures than most aged goudas, this cheese is hand selected in it’s infancy and aged at least 2 years by affineur Betty Koster at the Fromagerie L’Amuse in Santpoort-Noord. This is by far our favorite aged gouda displaying a creaminess not often found in aged cheeses. Flavors of butterscotch and bourbon, browned butter and caramel. A beautiful, complex cheese.

1655 Cave Aged Gruyere AOC
This cheese has a fantastic warm and toasty flavor profile. The paste melts beautifully on your tongue and in seconds spreads complex flavors evenly over your palate. This is the Gruyere for you!

El Trigal 6 Month Aged Manchego
Made from Manchega breed sheep’s milk in the la Mancha region of Central Spain, this cheese is nutty and sublime. Pairs beautifully with Membrillo (Spanish Quince Paste).

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