The Parmigiano Reggiano cheese is known to be the world’s greatest cheese. It is one of the best specialties in Italian cuisine. Parmigiano Reggiano has been handcrafted by Italian artisans for centuries. Made from cow’s unpasteurized milk, hard and pressed. This Italian cheese is aged for 30 to 36 months. Parmigiano Reggiano cheese is a delicious, rich and full-flavored cheese. It is used to add tremendous flavor to many dishes. It is also a very delectable table cheese. You can grate it and add it to your pastas and baked dishes.

Choosing the Best Parmigiano Reggiano

Choose the best Parmigiano cheese. You have to select a high quality Parmigiano cheese. If you want to be sure, buy the one that still has a rind on it so you can be sure of the origin. Authentic Parmigiano Reggiano cheese has a traditional marking on the entire wheel of cheese. This cheese comes from Italy’s provinces in Reggio in Emilia parts of Modena and Parma. The unique flavor of this cheese is impossible to imitate. When you are buying at your gourmet cheese store, talk to their cheesemongers and ask all the details regarding their Parmigiano cheese.  Establish a relationship with your local cheese store or supplier and know where the cheese came from. Also, determine how long the cheese is aged. It should be aged at least one year or more.

Serving Parmigiano Reggiano

Since parmesan cheese are always used extensively in pasta dishes, we suggest to buy the authentic Parmigiano Reggiano cheese. It is the best authentic parmesan cheese in the world. Parmigiano Reggiano cheese makes a great table and dessert cheese. You can serve and break it in small chunks or curls and match it with good seasonal fruits. You can cut it in bite-sized slices. You can put a few drops of honey over your Parmigiano for more enjoyment. You can cut your Parmigiano in paper thin slivers or grate it into your mixed green salad. You can also use the rind to flavor your soup, it will add a rich, great texture and full of flavor.

Nutritional Value of Parmigiano-Reggiano

Parmigiano Reggiano is an excellent source of protein, calcium and other vitamins and minerals. Parmigiano’s high level of calcium and phosphorous makes it an extremely useful nutrient for those suffering from osteoporosis. As valuable for your health as it may be, this cheese will bring exquisite taste and aroma to any dish you prepare this with.

Shopping for a Parmigiano Reggiano cheese is easy today. There are a lot of gourmet cheese stores selling genuine cheese products. If you haven’t tried one yet, try one now. You can go to your local cheese stores and shop for the authentic Parmigiano cheese. You can also shop at a gourmet cheese shop online. Just make sure you are buying authentic Parmigiano Reggiano cheese.

Have you heard of the Tete de Moine cheese? If you’re tired of buying different kinds of cheese for different kinds of dish then this cheese is the solution to your dilemma. Tete de Moine, in English translation, is monk’s head. This refers to the bald head monks in Bellelay, Switzerland. This cheese dates back to 1520, made at the Swiss Alps called Bernese Jura.  Tete de Moine is defining what real gourmet Swiss cheese is all about. It is a true masterpiece of cheese making. This Swiss cheese is an unpasteurized cow’s milk that is cooked lightly. The aroma is simply amazing. Its flavor is so complex and this particular cheese exhibits much more flavor and aroma compared to other Swiss cheeses. It is truly a fantastic gourmet Swiss cheese.

Cutting the Cheese
Tete de Moine cheese is very aromatic even before you cut them into pieces. To be able to experience the full extent of its aroma and flavor, it would be best to have it shaved with a knife into thin slices. A wonderful tool that is so perfect for shaving this cheese is the Swiss made Girolle. This tool is specially designed for accenting cheese platters and making perfect cheese rosettes. This will give you a perfect shaving with your Tete de Moine cheese at a minimum effort.  But if you don’t have this particular tool, you can use your knife. You can thinly cut the top off with your knife and then shave it.

Keeping it Fresh
To keep the freshness of your Tete de Moine, store this cheese in the refrigerator. You can wrap it with aluminum foil or a waxed paper can also be very useful. You can serve this gourmet cheese with almost anything. It is certainly fantastic to serve it in fresh salad. You can mix it with fruits like apples and grapes. It also complements well with prosciutto or other cured meats. You can put in on top of crackers or for whatever food that you will serve it with. When you use this Swiss cheese, rest assured that there won’t be any leftovers.

You can buy Tete de Moine Swiss cheese in gourmet cheese stores or you can also order it online thru online cheese shops. Although it would be best to buy it on cheese shops so you can really check the quality of the cheese, buying this cheese online through the Ideal Cheese website will be as good as buying it in your local retail cheese store. You may also ask the stores cheese expert for some advice on what is the best wine that you can pair with this cheese. Before you buy Tete de Moine cheeses just make sure the shop you are buying is trusted in selling authentic cheeses. This cheese is certainly worth the price.  If you are looking to buy for the top quality Swiss cheese, then Tete de Moine cheese is the right choice. So go and try one now!

If you are looking for a best quality sheep’s milk cheese, the Pecorino Gran Cru is another exquisite cheese that is perfect for you. This cheese is a newcomer on the scene building on a long tradition of Sardinian pecorinos. Pecorino Gran Cru is a cheese that has been produced for hundreds of years but recently made its way from Italy to the rest of the world.  This is a best quality sheep’s milk cheese that is aged for 20 months in cheese banks with the use of the Parmigiano Reggiano technology, better known as the Parmesan Cheese technology.  The use of this method preserves and accentuates the characteristic flavors of Sardinian cheese beyond the unique way the cheese is made. The milk comes from the high mountain milk, producing a very poignant taste that is unlike any other Pecorino cheese.

Pecorino Gran Cru cheese has a balanced structure and firm texture. You would be surprised by the complexity of its aroma and the sweet touch of fresh milk. This cheese is perfect when eaten alone. You will be able to taste its amazing flavor when it touches and melts in your mouth. It can be complemented with a drop of aromatic honey or paired with a glass of robust red wine. You can use Pecorino Gran Cru cheese as a table cheese. You can use it for grating, for your garnishes and you can use it in soups. If you will try to add this traditional Sardinian cheese on your dishes would surely experience a creamy, delicious and delectable dish. It is a great complement to appetizers, pastas and sandwiches. You can slice or grate the cheese depending on the type of food you are preparing.

Certainly this is another top quality cheese that you should try. If you haven’t tried this creamy and tasty cheese, you should try one now. It would be best to buy this Sardinian cheese to known gourmet cheese shops that are distributing this delectable cheese. In that way you will be sure of the quality of your cheese you are buying. Buying in cheese shops has also one advantage, you can ask for more information from their respective cheese experts. You may also try to shop through online cheese shops to find a good quality Pecorino Gran Cru cheese. For one, Ideal cheese is offering this sweet tasty cheese. You may also be able to find other good quality cheese that they have in their ideal cheese board selection. So for the best quality sheep’s milk cheese, the Pecorino Gran Cru is definitely the perfect one for you.

Valdeon Cheese is made whole year round with mixture of cow’s or goat’s milk. This is a Spanish blue cheese from Valdeon valley, in the mountains of the Picos de Europa, its origin is very ancient. It has a rough, irregular rind in dark grey shades with little bluish marks. Its paste has a soft texture and is full of cavities where a white and greenish blue mould is concentrated. The flavor is salty and very aromatic. Valdeon Cheese is wrapped in sycamore maple leaves. This cheese is often mistaken with Cabrales, another type of cheese but have a strong similarity with Valdeon. Cabrales has more blue veins than Valdeon and is wrapped in foil.

Good quality cheese is a result of the dedication to make flavorful cheese by an experienced cheese maker. Buying this Spanish cheese will bring a creamy and delicious cheese for your favorite dishes. One of the most classic American salad dressing is the flavorful blue cheese dressing, which can actually be used on a number of dishes and appetizers. Valdeon cheese is creamy, salty and aromatic. That is why; the Spanish blue cheese makes a great complement to salads, sandwiches, pastas and other dishes. You can have the Spanish blue cheese sliced or grated, depending on your mood and the dish you’re preparing.

This Spanish blue cheese is so surprising, because of its caramel like sweetness. It is of course salty at first but as you let this cheese melt into your mouth, you will taste the creaminess and enjoy the earthy mild aroma of the cheese. You can pair this perfectly with figs and steak. Enjoying this Queso de Valdeon with pork chops and cherries is also a good choice.

Definitely, this is a top quality cheese that you must not miss. If you haven’t tried this spectacular, delectable cheese, try one now and surely you would not regret it. To buy a good quality Valdeon cheese, you can visit the best gourmet cheese shop in your area and take a bite of the sample slice. Shopping online is also a good way to find the best quality Valdeon cheese. There is also an ideal cheese board selection online where you can try their top 4 selection cheeses at a lower price. And if you need opinions and suggestions, you can always ask your local or online cheese monger for help.

Cheese is one of the most favorite foods of all time. Many people who are trying to gain weight include cheese in their daily diet. For people who are trying to lose weight, they think they should cut cheese from their diet because of its fat content. Cheese may contain fat, but not as much as we think. What we sometimes forget is that cheese is also a good source of protein, calcium, vitamin A and vitamin B. Low fat cheese is the answer for the people who would like to cut calories, saturated fat and cholesterol while keeping the protein, calcium and other minerals and vitamins high. The top three reasons why cheese should be a part in your healthy diet is:

1. Cheese makes your teeth stronger. Cheese is a food that is rich in calcium. Calcium is something that you need to have good and strong teeth. Studies show that cheese helps reduce plaque and helps stimulate the saliva to keep the mouth clean. But of course you still need to brush and clean your teeth everyday.

2. Cheese prevents osteoporosis. Osteoporosis is mainly a deficiency disease which is caused due to lack of calcium, resulting in fall in the bone density. Most are particularly seen in women. This can be treated with a protein, calcium and vitamin rich diet. All these are found in cheese. So, cheese can be ideal part of the diet of those suffering from osteoporosis.

3. Cheese Helps with High Blood Pressure. When we think of cheese we tend to think of how much fat it contains. A little is actually good for you. Too much of it and your cholesterol level can rise. When cheese is being made and the milk is fermenting, peptides are released from the milk proteins. Peptides which are related to amino acids and proteins, help control your blood pressure by impeding the enzymes that causes blood vessels to constrict, and drives blood pressure up. Eating a small wedge of cheese helps your arteries to stay relaxed, thereby keeps your blood pressure down.

Obviously, these health benefits vary depending upon the type of cheese that you are eating and the way that you prepare it. It is still always best to speak with a doctor or a health expert about your diet choices including how much cheese and dairy you’re eating. To get the best quality gourmet cheese, you can try to order online or go to the best ideal cheese shops for the finest guaranteed cheeses. They are selling it in pound, full wheel or in baskets. There are so many kinds of superb cheeses, just waiting to be tasted. So what are you waiting for, order online or visit and call the best gourmet cheese shop in town.

If you haven’t heard of the Crayfish Party, then you really need to brush up on your world festivities and celebrations. As the Swedish summer draws to a close, Swedes remain outdoors as long as the clear August skies last sharing a bowlful of crayfish and a wheel of finely aged Vasterbotten cheese.

Crayfish Party Then
Crayfish have been eaten in Sweden for hundreds of years, dating as early as the 16th century. For quite some time, only the noble and aristocracy partook of these delicacies as Swedes believed then that shellfish was common. Initially crayfish was used to make sausage, ragout, patties, and even puddings.

During the mid-19th century, people began to eat crayfish the way they are eaten today. In the 20th century, crayfish became the country’s national delicacy and people in all walks of life began to join the celebration. The crayfish feast at which family and friends gather to eat, drink and enjoy Vasterbotten cheese is a typical Swedish festivity marking the end of the summer.

Crayfish Party Now
Running the risk of over fishing, the government issued restrictions on river crayfishing in the early 20th century. Crayfishing was only allowed to a couple of months from August. From then on, crayfish then became an exclusive and much sought-after delicacy in Sweden.

Today imported crayfish are on sale all throughout the year, but only a few Swedes are open to the idea of abandoning the summer tradition. While Chinese crayfish and U.S. crayfish are always deemed best, the Swedish crayfish have always been the favorite of everyone. But regardless of origin, Swedish crayfish is cooked just the way Swedes like them – in a brine, with lots of crown dill.

Crayfish Party Essentials
If you want to host your own crayfish party, say in your own apartment up 6th avenue, here are the things that you will need:

Crayfish (of course) – you can buy frozen crayfish from any local store or from the internet. You an also get crayfish from several supplies who will ship it right to your doorstep.

Dill – the secret to pushing the taste of crayfish to the surface is tons of fresh dill. You can grab this from any foods store down the street.

Vasterbotten Cheese – the salty taste of crayfish meat plays well with the texture and full flavor of Vasterbotten cheese. A natural ingredient for most Swedish cuisines, Vasterbotten cheese will definitely turn your crayfish party the real, Swede way!

But this is the tricky part; Vasterbotten cheese is not sold anywhere and only a few cheese shops have the genuine, best-tasting Swedish Vasterbotten cheese. Make sure that the cheese shop you buy Vasterbotten cheese from is credible and truly sells the best cheeses in the world.

It is believed that the secret behind the well-matured taste of the Vasterbotten cheese was unrequited love. According to the story, an attentive suitor distracted a skilled cheese maker quite a lot that she kept forgetting about the cauldron over the fire, in which she was making cheese. Because she was out of focus, the fire beneath the cauldron went out one time after another and poor cheese maker keep re-lighting it. Therefore, the cheese making process was lengthened and the cheese was cooked and stirred longer than usual.

Throwing away resources however useless was never an option in the cheese maker’s time. The “failed” cheese was not thrown away but was instead placed on a shelf and left to be forgotten. A few years later, someone braved and decided to taste the cheese. The moment the crust touched the man’s tongue, he immediately knew that he have in his hands the best tasting cheese in all of Sweden. It was just a matter of time that the news of a great tasting cheese spread all over town and from then on people acknowledged its superiority – no one had ever tasted a cheese as good as the Vasterbotten!

Strong, sweet smelling and sharp – the Vasterbotten cheese captured the heart of anyone who tried it. There is no certainty to this day whether the love story was true or not, but rumor has it that Eleonora actually knew very well what she was doing when the created the Vasterbotten cheese. Vasterbotten cheese holds a very special place in the history of all Swedish cheeses. It has received a number of recognitions and awards and has been praised by people from all around the world.

The Taste
Vasterbotten cheese is a strong tasting cheese, crispy and has a delicious golden surface. It is made near the Arctic Circle in West Bothnia, Sweden since 1872. The Vasterbotten cheese is known for its superior quality, which is why the Swedish call it “The Emperor of Cheeses”. Its amazing taste made it a true delicacy worth of the world’s attention.

The Vasterbotten has been a natural ingredient for almost Swedish recipes, especially during the holidays. An essential part of modern Swedish cuisine, the Vasterbotten is perfect for any kind of dish – be it for salads, risottos, dips, pies, pizzas, puffs, breads, pesto, soups, brittles, quesadillas… the list can go on and on!

The Vasterbotten will definitely add a special touch to your cooking. And as the holiday season afloat, a nice wheel of Vasterbotten will really come in handy in pleasing your guests as they indulge in the taste of fine food! Bon appétit!

It’s that time of year again. The onset of the fall and the winter months signals the launch of the Vacherin Mont d’Or! Spearheaded by the Swiss village Les Charbonnieres, Vacherin Mont d’Or is officially on the market.

Vacherin Mont d’Or is a seasonal cheese, popular for being extremely unique. It is sold in a round wooden box with an orangey pink washed rind wrapped in spruce bark. Its packaging is the primary reason why this particular cheese stands out. Its orangey yellow crust is firmer than the rest of the cheese, but it is not in any way a hard crust. Its supple crust has a rippled look, with a buttery and velvety flavor.

Vacherin Mont d'Or Cheese

This seasonal cheese comes in four different sizes, and you can buy according to your needs. A ripe Vacherin Mont d’Or has a pale yellow cheese underneath the crust, which is very soft you can spoon it off the box. Although it is gooey and creamy, its rich creaminess is enhanced by woody notes coming from the spruce bark that embraces the cheese inside the box.

History has it that the name “vacherin” was coined in order to tell it apart from “chevrotin”, another Swiss cheese made from goat’s milk. In the 19th century, Vacherin made from raw milk was already known as a fine cheese from the Les Charbonnieres area in Switzerland. However, the Vacherin that you can buy today is no longer made out of raw milk, but is made from thermized cow’s milk. But despite that, the flavor and the texture of the Vacherin Mont d’Or still remains thanks to the spruce bark strips that encircles the cheese which is actually sets its delicious taste.

In Switzerland, Vacherin Mont d’Or is considered  as a fall and winter cheese delicacy. The Swiss takes it as a meal in itself, pairing it with small boiled potatoes or butter potato pancakes (another Swiss local dish). But just like any cheese, Vacherin goes well with meat like slabs of ham. You can put in in your green salad or make a sandwich out of it using crunchy farm bread, some pickled onions, and some tomatoes.

But what makes the Vacherin Mont d’Or interesting is that, unlike any other kinds of cheeses, you can actually bake the Vacherin whole and eat it afterwards! Simply take the lid off, then wrap the bottom part of the box in aluminum foil and stuff it in your oven! Experts advise that if you have friends coming over, cut the Vacherin into small bite sizes for baking to make sure it is served optimally hot and that its creamy texture is maintained.

The term Raclette actually has two meanings – it refers to both a meal and a type of cheese, which is (also) called Raclette Cheese. Raclette, the traditional dish, is done by melting cheese and scraping it off to a plate of boiled or roasted potatoes, pickled onions, grilled prawns, tomatoes, ham, or some marinated chicken or beef.

Raclette, the meal, is originally from Switzerland and is one of the most loved dishes in the region. On top of that, it is also very popular in other parts of Europe especially in France and Germany. The best Raclette Cheese is made in the alpine villages in the Swiss Alps, which is rumored to be the secret behind its very unique flavor and excellent melting characteristics. Raclette Cheese is also great for a classic cheese fondue, but the well known Raclette dish is a more exciting and interactive way of enjoying the delicious Raclette cheese.

While there are already modern electrical appliances or Raclette grills that are used to make the dish, some people still prefer to enjoy scraping cheese off a wheel in front of a campfire. However, even though the method of melting Raclette cheese has changed through the years, the Raclette meal is still very easy to prepare. Using the simplest of ingredients, anyone can host a festive and interactive Raclette party in no time!

Here are some useful tips to a successful Raclette Cheese Party:

If your table at home is too small to fit a Raclette grill and all the other ingredients, you can try putting the Raclette grill on top of a mini table so that you can have more room for the ingredients under the grill. Or if you want, you can just buy a smaller Raclette grill for more intimate Raclette parties.

If you are planning a Raclette party for a larger crowd and you are unsure if you can cover all the costs for the ingredients, you can ask your guests to bring something with them – pickled cucumbers, a jar of olives, a bottle of wine, some meat, etc. And because the ingredients need not be prepared beforehand, it will not be that much of a hassle for anyone.

In order to make sure that everyone gets a fair share of Raclette cheese as well as the other ingredients, it is better that you allocate a plate with a bit of everything in it to every person or to share between two. Aside from equally sharing the ingredients, this also minimizes the need to pass different ingredients around the table.

Melted Raclette Cheese served at home makes a delicious, hearty meal. At the same time, the meal itself is also highly sociable and is ideal for entertaining family and guests. So if you want a new and entertaining way to humor your guests, get some Raclette cheese and have a Raclette party!

The real masterpiece among all Swiss cheeses is the Tete de Moine, and is by all accounts the definition of a true gourmet cheese. This particular Swiss cheese is only produced in nine dairies in the northwestern portion of the Swiss Alps called the Bernese Jura, a part of Switzerland where French is the predominate language.

According to history, Tete de Moine is the “Cheese of the Monks” since it was thought to have been produced by the monks at the Bellelay abbey dating as far back as 1192. However, the Tete de Moine has only been fully noted for production and sale in 1520. Originally, this cheese was referred to as Fromage Bellelay, after the place where it was produced but was renamed Tete de Moine in 1970.

The literal English translation of Tete de Moine is “monks head”, referring to the tax (paid with cheese) by the abbey to the French kings and the shaved circular bald spot on the monks’ heads.

Tete de Moine is an unpasteurized, pressed curd cheese made from pure cow’s milk that is lightly cooked. The milk used to produce the Tete de Moine is delivered to the local dairy twice a day to make sure that it is fresh. The milk is then processed within modern facilities but without forgetting traditional cheese making methods. Although the taste of the Tete de Moine is very similar to other Swiss cheeses, the Swiss government emphasizes that it is NOT a factory made cheese.

Tete de Moine is served in small wheels and is cut using a griolle – a tool that allows perfect shaving with minimum effort. and has either a sticky or a hard brown outer rind that depends on the dairy. Its interior paste is firm and comes in straw color, but darkens as it ages. The unique feature of the Tete de Moine is that it ages from the outside to the inside, so the part closer to the rind looks darker or browner. This feature is often mistaken by some first time Tete de Moine tasters as a sign of poor quality.

One very distinctive feature of the Tete de Moine is its aroma. Aside from its natural brown edges, it gives off a very delectable smell even before cutting it. It smells like roasted nuts mixed with earthy wine and musty wood that will transform any room into a cheese heaven. When you taste the Tete de Moine, you will get a full bodied flavor as well as very complex hints of nuts and sweet fruit.

Ask any cheese monger, and they will tell you that the Tete de Moine cheese has much more flavor and smells greater than Emmental and Gruyere. If you are looking for a real gourmet Swiss mountain style cheese, then the Tete de Moine is your best choice. Go and try one today!