Smoked Cheese Assortment
- Rauchkase: Rauchk_se is a smoked cheese typical of Bavaria. This specialty was originally produced by Trappist Monks in the abbey of Rotthalmunster. Rauchkase is still smoked over beechwood today. Springy in texture with a creamy finish. (8 oz)
- Idiazabal: Smooth, rich and satisfyingly sharp, Idiazabal is a smoked sheep's milk cheese that gives off a warming rustic scent. It is the quintessential cheese of the Basque country in Northern Spain. (8 oz)
- Smoked Kurpianka: Naturally smoked over wood embers, Smoked Kurpianka is a semi-soft variety with a pleasant, sweet flavor. Imported from Poland, this cow's milk favorite is quickly becoming a favorite of smoked cheese fans everywhere! (8 oz)
- Grafton Village Smoked Cheddar: Bathed in the cool smoke from smoldering hard maple wood for four to six hours at the end of the aging period, this beauty from Vermont has fans worldwide (8 oz)
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