Other European Cheeses

Germany

Cambozola - A Brie-style cheese from Germany with the added zing of blue veins. Wonderful mélange of buttery, salty, acidic flavors.

Champignon - A German Brie-style cheese with the added flavor of mushrooms. Goes well with Pinot Noir or Pinot Blanc.

Greece

Kasseri - Mild cheese from Greece. Shred into an omelet, and add bell peppers.

Holland

Holland Gouda - Famous red waxed cheese that is firm and mild.

Italy

As far back as 25 B.C., Italy's cheeses have had good press. Marcus Apicius wrote about the importance of cheese in the Roman soldier's diet. Italian cheesemakers create cheese in every conceivable style and then some. Italy exports enormous quantities of cheese to the U.S. far beyond the familiar Mozzarella and Provolone. And each region is very proud and possessive of their creations. Unlike France where you can sample other region's cheeses while traveling, Italy tends to exclusively offer their own region's cheese. Taste a wide variety of Italy's cheeses from our Specialty Cheese Department.

"With this or that cheese, whole villages have expressed themselves through the centuries. Cheese is the visiting card the past generations present their grand- and great-grandchildren, the family book in which the ancestors' memories are kept. To recognize a denomination of origin means to grant the people of the area a patent of nobility."
The DOC Cheese of Italy: A Great Heritage

Fontina Val D'Aosta - The original, famous Fontina. Rich, smooth cow's milk cheese from Italy. Goes well with Barolo, Barbaresco, Spanna, and Gattinara wines.

Italian Provolone - Firm, flavorful cheese; gets sharper and richer with age. Try with a Sangiovese wine.

Parmigiano-Reggiano - Some say it's the world's greatest cheese. Has a rich, buttery, nutty, salty flavor. Great for grating or eating by the chunk with a big Italian red wine like Barbera or Barolo. From Parma, Italy.

Spain

Cabrales - Spain's great blue-veined cheese. Very intense flavor; pungent, salty, and creamy. Wrapped in sycamore leaves. Serve with a Spanish red wine.

Spanish Manchego - Popular sheep's milk cheese. Mild, slightly briny, nutty flavor. Pair with a Tempranillo Spanish wine.

Switzerland

Cave-Aged Emmental - This wonderful Emmental from Switzerland which truly is aged in caves is more intense in flavor and sharper and nuttier. Try some with light, fruity red wines.

Cave-Aged Gruyère - Aged for 12 to 14 months, this Gruyère has a nice, sharp flavor with tiny granules of salt that give this cheese a very distinctive flavor. Try some with red or white Burgundy.