This rich and creamy cheese is named for the Italian city in which it was created. An excellent strong cows milk cheese, it has a slightly pungent flavor, working wonderfully with fruits, or crumbled on salads. This popular cheese was developed accidentally sometime in the 11th century, when blue/green mold spores, naturally occurring in the caves where the cheese was originally aged, grew in the ... more...

This rich and creamy cheese is named for the Italian city in which it was created. An excellent strong cows milk cheese, it has a slightly pungent flavor, working wonderfully with fruits, or crumbled on salads. This popular cheese was developed accidentally sometime in the 11th century, when blue/green mold spores, naturally occurring in the caves where the cheese was originally aged, grew in the cheese. What a wonderful mistake Today this cheese is used widely in cooking, for potatoes, poultry   less...

The Ricotta from Bellwether is made from the whey of their other Jersey milk products. Ricotta in Italian means recooked whch is precisley what is done to the whey to create this cheese. Once the whey is reheated the proteins, called casein, that become cheese, fuse together to form the fluffy, white stuff we call Ricotta Theres a finite amount of whey though, which is why this may sometimes be di... more...

The Ricotta from Bellwether is made from the whey of their other Jersey milk products. Ricotta in Italian means recooked whch is precisley what is done to the whey to create this cheese. Once the whey is reheated the proteins, called casein, that become cheese, fuse together to form the fluffy, white stuff we call Ricotta Theres a finite amount of whey though, which is why this may sometimes be difficult to get your hands on.   less...

The Monterey Jack was developed by a Californian Scot, David Jacks in 1882 some sources state 1916. Monterey Jacks consistency depends on its maturity; most softer varieties common in American supermarkets is aged for one month, while grating Jack is aged for upwards of 6 months. Older Jacks are smeared with oil and pepper to maintain softer rinds. Monterey Jack has a buttery, mild taste and melts... more...

The Monterey Jack was developed by a Californian Scot, David Jacks in 1882 some sources state 1916. Monterey Jacks consistency depends on its maturity; most softer varieties common in American supermarkets is aged for one month, while grating Jack is aged for upwards of 6 months. Older Jacks are smeared with oil and pepper to maintain softer rinds. Monterey Jack has a buttery, mild taste and melts easily.   less...

This amazing Stilton comes in an individual blue ceramic crock, which can be reused for many purposes far after the delectable cheese is gone. Inside each crock, youll find a wax disc sealing in the cheese, allowing it a fairly long expiration date. After prying up the wax seal, you will be rewarded with an incredible blue, with just the right amount of tang and salt, and a creamy, spreadable cons... more...

This amazing Stilton comes in an individual blue ceramic crock, which can be reused for many purposes far after the delectable cheese is gone. Inside each crock, youll find a wax disc sealing in the cheese, allowing it a fairly long expiration date. After prying up the wax seal, you will be rewarded with an incredible blue, with just the right amount of tang and salt, and a creamy, spreadable consistency. Goes perfectly with a crusty baguette, a tart apple, and a glass of your favorite wine   less...