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157-168 of 181 products

  • PROVOLONE CACCIOCAVALLO

    PROVOLONE CACCIOCAVALLO

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    Provolone is a stretched curd cheese that, due to its peculiar malleability during processing is characterized by a wide range of shapes. The cacciocavallo is packed in wax, and shaped like a large pouch.
  • PROVOLONE PICCANTE FULL LOG

    PROVOLONE PICCANTE FULL LOG

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    Piccante provolone is made with kid goat and/or lamb rennet paste and is matured from 3 months to over one year.
  • RACCARD RACLETTE

    RACCARD RACLETTE

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    • From Switzerland
    • Produced from creamy cow’s milk
    • Swiss stable, Raclette is a fun, friendly way of dining
    • Raclette is eaten hot, heated to bubbling point
    • Served with potatoes, pickles and cold meats
    • Can be eaten cold
     
  • 58009

    REDONDO IGLESIAS GRAN RES. ALL NAT. SERRANO HAM 17 MOS

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    Artisanally aged serrano ham from Spain. Traditional methodology through modern technology. No preservative.
  • REDONDO IGLESIAS IBERICO HAM 28 MONTH

    REDONDO IGLESIAS IBERICO HAM 28 MONTH

    Impress your friends! Treat yourself! If you haven?t yet tried the famed Jam_n Ib?rico, you are missing out on one of the great culinary traditions of the world. Ib?rico is made from the rare, pata negra (black pig) which is native to southern and western Spain. the leg is then hand-packed with salt, and left to cure for 2 years! The result is a meat that is beautifully marbled with a rich, nutty flavor. Enjoy Ib?rico thinly sliced, preferably with a glass of dry Spanish red.
  • REDONDO IGLESIAS IBERICO PALLETO (SHOULDER)

    REDONDO IGLESIAS IBERICO PALLETO (SHOULDER)

    Impress your friends! Treat yourself! If you haven?t yet tried the famed Ib?rico Bellota, you are missing out on one of the great culinary traditions of the world. While all Ib?rico?s are made from the rare, pata negra (black pig), Bellota means the pigs were finished with the native acorns of South-Western Spain. Bellota is an unparalleled delicacy for a dry-cured ham, and many consider it to be the best ham in the world! The Paleta in the name means the meat is from the pig?s shoulder, not the typical hind leg. This makes for a less expensive way to experience this delicacy without compromising on quality. The meat is beautifully marbled with a rich, nutty flavor. Enjoy Bellota by itself, preferably with a glass of dry Spanish red.
  • REDONDO IGLESIAS SERRANO HAM 18 MONTH

    REDONDO IGLESIAS SERRANO HAM 18 MONTH

    Jamon Serrano is the national food of Spain - and for good reason. The salt cured leg of the landrace white pig is dense and nutty in flavor and has a silky mouth-feel. With almost 100 years of experience, Redondo Inglesias uses old world techniques coupled with the latest technology to produce some of the finest Jamon available, both here and in Spain.
  • REGGIANITO CHEESE WHEEL - BULK

    REGGIANITO CHEESE WHEEL – BULK

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    Reggianito is a very hard, granular, cows' milk cheese from Argentina whose origins lie with immigrant Italians who wished to make a cheese reminiscent of their native Parmigiano Reggiano.
  • RICOTTA DI BUFALA (BUFFALO MILK)

    RICOTTA DI BUFALA (BUFFALO MILK)

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    No one knows exactly how the Asian Water Buffalo ended up in Italy, but we are happy it did! This unique fresh cheese is made with 100% buffalo milk, giving it a smooth and silky texture, and a slightly sweet flavor. Enjoy with honey, in lasagna, or anywhere else you would use cow?s milk ricotta. ? Produced in Italy ? Non GMO ? Made with 100% Buffalo Milk
  • SAVELLO DI ROMA

    SAVELLO DI ROMA

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    The Savello di Roma is a 100% sheep's milk cheese from Italy. It has a mild, tangy flavor and a firm, smooth texture that is excellent for melting.
  • 61204

    SHEPHERD’S HALLOUMI CHEESE

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    This versatile Halloumi is made from pure sheep's milk in Cyprus and instead of melting, it browns beautifully, making it great for grilling and a good meat alternative.  It can also be served fresh
  • SILANO (PODDA) CLASSICO

    SILANO (PODDA) CLASSICO

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    The Ferruccio Podda Company, for over 50 years, has been successful in the production of unique and high quality cheeses in Sardinia. They have succeeded in uniting the ancient Sardinian dairy traditions and recipes with up to date manufacturing technology. The Podda Classico is a hard cheese produced from milk and sheep's milk. The classico posseses a rich, nutty flavor, with hints of grass and brine.
    3 out of 5