Ah, Limburger. The aroma is unmistakable - powerful, outspoken and impossible to ignore. The milky-yellow interior hints at sweetness, but the overwhelming taste is spicy and aromatic. The spread is not for everyone. But for many this is a food that reminds them of their childhood, when their parents would keep a jar of limburger spread in the fridge for eating on black bread with onions and ham. Unfortunately, like many old-fashioned foods, Limburger Spread is becoming harder and harder to find. That’s why we are so happy to be able to offer this. It’s guaranteed to satisfy both your hunger and nostalgia.

Price: $6.99

Produced in the Po Valley near Treviso, Asiago Pressato is a milder, sweeter Asiago with a springy, pale interior. It is classified as an Italian DOC (Denominiazione di Origine Controllata) cheese, meaning that it is protected by governmental standards regarding the cheese's origin and techniques. Made from pasteurized whole milk and aged for 20 to 40 days, this young cheese has a full, creamy flavor. We suggest enjoying Pressato with crusty Italian bread and a glass of Pinot Grigio!

Price: $6.99

Portugal encompasses the Azores Islands of the Archipelago, one of which is the Flores Island. Flores lies nearly 1,000 miles to the west of Lisbon in the middle of the Atlantic Ocean. The Portuguese colonized the islands in the mid-15th century. Often invaded by pirates, the islands eventually became an important part of Atlantic trade, serving as a stopping point for planes and cruise ships. They are known for their fishing industry, tropical fruit, wine, and cheeses. Azores Flores, far out in the sea, is an unlikely home to dairy cows, but the Portuguese saw the lush fields and forests and realized the potential for cattle rearing. The farmers now promote Azores Flores, a pasteurized cow's milk cheese, aged for three months, with a strong, clean, spicy taste and aroma. While this cheese is not overly aged, its history dates back to seafaring times. The islands were known for their high quality, fragrant milk. The farmers made fresh cheeses meant to be eaten straightaway in the port, but for those on a long journey, they made firmer cheeses that could travel the distance.

Price: $9.99

Full of delicious red tomatoes and fresh Italian herbs. Due to its bright red colour and great taste Basiron Pesto Rosso excites all your senses. The Veldhuyzen family has more than 125 years of experience in cheese business. They have selected the very best Gouda cheese for you with a rich and creamy taste. Basiron Premium Quality Gouda cheese is produced according to the traditional Dutch recipe and matured in a natural way.

Price: $9.99

A small, soft round palet of goat's cheese from the Perigord region of France. It is a creamy mild cheese with a delightful hazelnut taste.The name comes from the ancient Occitan language of Southern France. Cabre means goat and cou means little one. So literally Cabécou translates as little goat. They are made from pure raw goats milk. A fresh batch of morning milk is mixed with an older batch and left to ferment for between 6 and 12 days. If left to mature for a couple of weeks it develops a thin blue mold ring and a stronger goat taste.

Price: $2.50

This specialty hails from the Southern Italian provinces of Abbruzo, Calabria, Campania and Sicilia. The meaning of its name has been debated for centuries, but its Latin roots are Cacio - cheese and Cavallo - horse. Some historians think it is so named because it was originally made from mare's milk, others because it was transported on horseback. The origins of the name notwithstanding, caciocavallo is a traditional stretched curd cheese made from cow's milk. They are gourd-shaped and come in pairs, tied together by a rope that loops around the "neck" of each cheese. After an aging period of three months, this ancient cheese takes on a tangy, meaty flavor with hints of anise and almonds.

Price: $9.99

An elegant table cheese made from scarce Roman sheep's milk and rare black truffle shavings, is made by the highly regarded Lopez Company, a family owned and operated business that has been making cheese in the Roman countryside for several generations. Caciotta is a name used all over Central Italy that denotes a farmhouse sheep's milk cheese. This caciotta is quite tangy and sharp, as are all sheep's milk cheeses, and highly aromatic with a distinctive, lingering aftertaste, thanks to the truffles. Caciotta Dei Boschi also contains bits of Porcini mushrooms, which serve to further augment the earthy character of this Italian masterpiece.

Price: $11.99

This cheese comes from La Casearia near Treviso. For generations, this family company has been specializing in curing some of the finest local cheeses, and are the originators of many of the finest of the “Ubriachi” (wine cured) cheeses and of cheeses matured under ash and “barricati” (cured in barrels). Conciato in Barrique con Foglie di Noce can be made with sheep's milk cheese, or, sometimes cow's milk cheese will be used, but it is the particular “sheep” culture (or starter) that will give this cheese its unique taste. This is a locally produced artisanal type cheese which is then “Barricato” or “aged in barrels” in layers of walnut leaves. It is seasonal, quite unusual and has an interesting and pleasant taste reminiscent of the walnut leaves. Delicious serve with slices of pear for dessert.

Price: $14.99

Known as the "Parmesan of Mexico", this cheese is strongly flavored, firm, and perfect for grating. It is used in Hispanic cooking in a manner similar to the way Parmesan is used in Italian cooking. Cotija is commonly used to add a lively garnish to common dishes. Simply sprinkle on top of refried beans, salads, quesadillas or enchiladas. In Mexico it is also widely used to enhance the flavor of many savory dishes by mixing directly into the casserole or recipe. In the U.S. it is increasingly popular on pasta. See for yourself how much zestier any pasta or even simple macaroni and cheese will taste with a sprinkle of Cotija!

Price: $5.99

Soft, green hills, romantic villages, farmhouses that hide beneath gigantic roofs, and richly decorated homesteads mark the charming character of the region from which this magnificent cheese originates. For more than one-and-a-half centuries to date, Emmentaler has been made in Swiss village cheese dairies. The Emmentaler cheese-making process is an old tradition, using pure cow's milk and a maturation period of at least four months. This process allows the rind to develop in an entirely natural manner, enclosing an ivory-colored, mild, slightly nutty-tasting cheese with cherry- sized holes. It is a delicacy on every cheese platter, a popular dessert cheese, and is a perfect melting cheese for warm dishes. It won the Silver medal in the World Cheese Awards.

Price: $8.99

From the historic Wensleydale Creamery in England, this latest creation quickly made waves at the New York Fancy Food Show last summer. Creamy, buttery cheddar is perfectly blended with tangy, caramelized onions to produce a new English favorite. As versatile as it is addictive, this new cheddar, also known as Abbot's Gold, pairs well with your favorite ale or riesling.

Price: $11.99

Made in a tiny town in the Burgundy region of France, Epoisses is one of the great cheeses of the world. It is a name-controlled cheese that has a very pungent aroma and rich, creamy interior. Each cheese is covered in an edible reddish-brown coating, and underneath that, a creamy, white interior with a delightfully daunting aroma that comes straight from the farm. This handcrafted cheese is first washed in brine, then cured in humid cellars for four weeks. After this brief aging period, the rind is rinsed with Marc de Bourgogne, a liqueur that is a by-product of the local wine industry.

Price: $22.99

Great Midwest Jack wheels are known for their unique flavors and incomparable creaminess. This Wisconsin cheese is made with only the purest Grade A milk, the forms are hand-filled and visually inspected throughout the entire process. The Morel Mushrooms & Spring Leeks are blended in small batches to ensure both consistency and freshness.

Price: $7.99

A staple of the Mediterranean diet. Combining the texture of mozzarella with the briny moisture of feta. It browns beautifully instead of melting. A SHEEPS CHEESE THAT GRILLS!

Price: $14.00

Hirtenkäse is a traditionally handmade product of the Allgäu mountain region in the south of Germany. This majestic cheese is rustic, savory and firm textured. It is an authentic mountain cheese with an earthy aroma. The rich cow's milk comes from mountain farmers. Their cows graze in elevations of at least 2600 feet.The farmers have only about 12 to 15 cows per farm, and each one is well cared for. These pampered cows enjoy the fragrant grasses on alpine meadows in the summer and spend the winters in their cozy barn, eating aromatic hay. This humane, loving treatment results in wonderful, rich milk that makes a spectacular cheese. In mid-September there is a big festival in the Allgäu called the "Viehscheid". A "lead cow" is decorated with flowers and all the region's cows are herded down from the mountains to their barns. That's where the name Hirtenkäse comes from. It is German for "cow shepherd's cheese".

Price: $10.99

Daley Dairy makes this raw Milk Cheddar that is made on the farm from fresh Grade A Raw Milk, which comes from Jersey cows. They do not use any Hormones or Antibiotics in producing the milk. They use natural fertilizer on the pastures and no pesticides or herbicides. The cows are on pasture 365 days a year, with a minimal amount of grain. Their goal is to produce quality, wholesome milk so that they may produce a cheese with a creamy texture and a rich flavor.

Price: $8.99

A rustic, farmhouse cheese from the Piedmont, Lou Bergier Pichin is an exciting new addition to our Italian cheese offerings. This 60-day aged raw milk Toma is produced with thistle flower, rather than traditional rennet. The cheese has a delicate aroma with full flavored creaminess. Beneath the leathery rind you'll taste a refreshing and delicious cheese with the flavor of the local countryside.

Price: $10.99

Part Emmental-style swiss and part washed-rind stinker, this is an exciting cheese is one of our new favorite additions to the igourmet.com line. In a style by itself, the Austrian classic Moosbacher is the only cheese that has a washed rind and large eyes (holes) in the paste, owing to a dual-ripening process. Named after one of the Styrian farmers who supply the milk for the cheese, this cheese is one for the bold! These generous-sized, pasteurized cows' milk wheels are wrapped in linen made just for this purpose, and the flavor has been described as a cross between Dutch Gouda and Alpine cheeses such as Appenzeller or Gruyere. Semi-firm and smooth, it tastes sweet and fruity with a creamy, melting mouthfeel, a bit of spice and pungency, and notes of toasted hazelnuts.

Price: $8.99

Made from the milk left over from producing gruyere de comte. The cheesemaker presses the curd from the evening into a mold, covering it with a layer of ash to prevent it from drying out. The next day the morning curd is added to the top. Complex fruity, bold flavor that melts beautifully on crusty bread.

Price: $12.00

Make authentic mozzarella in your home in under an hour! All the ingredients that you need, except for the milk, are provided in the kit. Makes 4lbs. of cheese!

Price: $21.99

Made by a family-run dairy farm in southwestern Wisconsin, they use the milk from grass-fed cows to make this artisan farmstead cheese. It is made only during the summer months, while the cows are grazing on fresh pasture. This milk is full of flavor - and nutritional qualities - not found in the milk of cows kept inside and fed stored feed. They use only fresh milk that is never pasteurized, and age the cheese in ripening rooms on the farm to ensure that the cheese expresses all of the flavor complexity possible in a grass-fed, raw-milk cheese.

Price: $15.99

Family farms in Iowa provide the exceptionally fresh milk that forms the backbone of Prairie Breeze's smooth, grassy flavor. Prairie Breeze is characterized as a hybrid between cheddar and the Alpine-style of Emmental cheeses. Yet it has nutty tones and a savory finish that distinguish it from all other cheddars. It’s this interplay on the palate that keeps you reaching for "just one more" taste of this unique cheese. Although drier in texture than cheddar, it still melts well when you’re looking to add a subtle nuance to your culinary endeavors.

Price: $8.99

Ancient blue cheese from the Rouerque region in southern France. It ranks with stilton and gorgonzola as the 3 musketeers of the blues, setting the standards for all other blue cheeses. Made from raw sheeps milk, then matured in the natural caves of Cambalou for a minimum of 3 months

Price: $13.00

This smooth and buttery Gouda is the perfect base for the aromatic addition of ground Italian Black truffles. Imported from Holland, this cheese reveals a golden interior peppered with real black truffles, not truffle aromi or truffle salt. The cheese itself is quite mild, allowing the lusty truffle of flavor to really shine. Aged for 2-3 months, this Gouda shreds and melts easily, making it an easy way to add the indulgent flavor of truffles to your favorite recipes. Truffled omelet or truffled mac n' cheese, anyone?

Price: $13.99

Yancey's Fancy have created cheeses that made New York famous for its handcrafted cheddar. The Finger Lakes region area is also the perfect mix of good geology and geography for providing optimum grape cultivating conditions for wonderful wine. So, combining the aged cheddar with Finger Lakes Champagne created a fusion of great New York State products. Rich, local milk is used to create this classic aged cheddar, you get a wonderfully moist, dense cheese with a hint of champagne in both flavor and scent.

Price: $10.99