Passport to Cheese - Big Y® World Class Market®

BELLETOILE TRIPLE CREME
This ultimate triple crème from France is sinfully rich and irrestible. It makes a perfect starter to any meal or a wonderful finish as a dessert cheese.

KING'S CHOICE HAVARTI
Imported from Denmark, Havarti is a mild cheese which is often flavored with herbs or spices. Because of it’s great melting ability it is a wonderful cheese to cook with.

GREAT HILL BLUE
Made by the Stone family in Marion, Massachusetts on the shores of Buzzard’s Bay comes this robust, raw milk blue. It has a salty, sweetness traditional of many blues.

MANCHEGO
Perhaps the most important and well-known sheep’s milk cheese in Spain. It is made in the La Mancha region located in central Spain. The shape of this cheese is very characteristic and defined, due to the traditional use of esparto grass molds which imprints a zigzag pattern along the side of the cheese.

YANCEY’S FANCY CHEDDAR
An artisan style cheese made in Corfu, New York. These flavored cheddars are not to be missed. Add a little spice to your cooking.

GRAFTON VILLAGE CHEDDAR
A naturally aged Vermont Cheddar being made in the same traditional way since 1890. This classic Raw Milk cheddar comes in a variety of different ages as well as flavors.

EMMENTHAL
A traditional Swiss cheese made in the Valley of the Emme River in Switzerladn. This is perhaps the world’s most recognizable cheese. This cheese is both sweet, nutty and fruity.

JARLSBERG
A classic cheese from Osio, Norway. This recognizable cheese is made fomr pat-skim milk, so it is lower in fat naturally than other Swiss style cheeses.

ASIAGO
A traditional Italian cheese made in the village of it’s namesake in Veneto, Italy. This cheese can be young (Fresco), medium aged (Mezzano) or aged (Vecchio). It is grate for cooking as well as eating.

ST. ANDRE
A wonderfully creamy triple crème from France. A triple crème is produced by adding cream to milk. Perfect as an appetizer or as a dessert cheese.

BLEU D’AUVERGNE
Made in the same area in France as Chantal, it is believed that this cheese was first produced in 1850 to duplicate Roquefort. The result was very good. Blue d'Auvernge is a full bodied, salty and slightly piquant cheese with a pale creamy paste and dark blue veining.

GORGONZOLA
A firm, moist, buttery-sweet cheese that is both sharp and sweet with a perfect balance. Gorgonzola can be either Piccante (natural) or Dolce (sweet). Gorgonzola Dolce is sweeter and creamier than it’s aged cousin.