Looking for gourmet cheese free from animal enzymes? Is there a difference in taste between vegetable and animal rennet? Not to worry, vegetarians can find excellent gourmet cheese right here. Check out our selection of outstanding, mind-blowingly delicious cheese that just happens to use vegetable/microbial rennet.
Located in the lush pasturelands of Lancashire, this family dairy has been making cheese for over 70 years. Blacksticks Blue is a new soft, blue-veined cheese from Butlers ... [Read more]
Located in County Limerick and recognized as the originator of fine Irish cheese, Marion Cahill of Cahill's Farm has developed an interesting range of flavored cheddars. Us... [Read more]
Ireland's Beechmount Farm makes this superb blue cheese. Louis and Jane Grubb own this farm in the rolling hills of Tipperary. This county is the heart of horse country and... [Read more]
This is Coach Farm's World Champion, a special, buttery goat cheese with a white edible rind. Smooth, rich and creamy with a hint of sweet grassiness. Slice on crusty bread... [Read more]
Coated in a bloomy edible white rind, this cone is aged only for a few weeks--just long enough to develop a delicious creamy flavor. Dotted with green peppercorns that impa... [Read more]
Midnight Moon is a new cheese created by Cypress Grove Chevre of Arcata, California. It's a goat's milk cheese that is aged for at least one year. Midnight Moon has a warm,... [Read more]
Towering misty redwood trees and scenic rocky northern California coastline lured Mary Keehn to Humboldt County where she established Cypress Grove Chevre in 1984. From the... [Read more]
Born to be mild, this sheep milk cheese is buttery in color and flavor with a long, complex finish. The texture is smooth and soft-firm, making Lamb Chopper an enchanting t... [Read more]
Situated on the West Coast of Scotland, the Mull of Kintyre has a mild climate which is ideal for dairy farming. Produced from the fresh milk of local dairy herds, this fin... [Read more]
The secret to Point Reyes Original Blue lies in its unique combination of three ingredients. First, grade A unpasteurized milk is taken from a closed herd of Holstein cows ... [Read more]
Rogue Creamery's "Oregon Blue" is the first blue cheese recipe made on the west coast and they thought it only fitting that this classic recipe become the first b... [Read more]
One of the greatest food combinations reminiscent of sunny afternoons in the French countryside, perfectly ripe pears and these award-winning Rogue Creamery Blue Cheeses ar... [Read more]
Named for its producer, St. Andre Creamery located in France, this soft ripened triple cream is an amazingly rich and creamy cheese that is made from fresh cow's milk and e... [Read more]
This cheese has a slightly misleading name as it has nothing to do with the county of Shropshire. In fact, it originated in Scotland in the 1920s before its production was ... [Read more]
Vella Cheese is an old timer in the world of making great American cheeses. Tom Vella began making cheese in 1931 in the Sonoma Valley of California. The company is now run... [Read more]
The Vermont Butter and Cheese Company story begins with this mild goat's milk cheese. It was on a farm in Brittany where young Allison Hooper, working for room and board, l... [Read more]
First made by the Cistercian Monks at Jervaulx Abbey in Wensleydale, using milk from their herds, this cheese is now produced according to a time honored traditional recipe... [Read more]
The only true Wensleydale cheese in the world comes from the milk drawn from cows that graze the sweet limestone pastures on farms in Upper Wensleydale, England. First made... [Read more]
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