Mother's Day Gift Women's Day Gift-- The Popcorn Factory® Study Hard Deluxe Tin

Mother's Day Gift Women's Day Gift-- The Popcorn Factory® Study Hard Deluxe Tin Review

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Mother's Day Gift Women's Day Gift-- The Popcorn Factory® Study Hard Deluxe Tin Feature

• The Popcorn Factory® Chocolate Drizzled Caramel
• Crunchy Cheese Popcorn
• Rich Honey Roasted Peanuts
• A Super Soft Baked Chocolate Chunk Cookie
• Assorted Jelly Belly® Jelly Beans

Show your support for your favorite student with this deluxe sweets sampler snack tin from The Popcorn Factory®. Sure to pass even the toughest snack taste test, this deluxe sampler features delectable student body snack favorites including:
The Popcorn Factory® Chocolate Drizzled Caramel
Crunchy Cheese Popcorn
Rich Honey Roasted Peanuts
A Super Soft Baked Chocolate Chunk Cookie
Assorted Jelly Belly® Jelly Beans
And a big Study Hard Magnet to help them stay organized!

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Bellwether San Andreas Cheese - 3.5 lb

Bellwether San Andreas Cheese - 3.5 lb Review

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Bellwether San Andreas Cheese - 3.5 lb Feature

• 3.5 lb
• Produced in California
• Milk: Sheep
• Texture: Semi firm
• This item is perishable and requires expedited shipping and handling. Expedited charges will be calculated at check out.

An artisanal sheep milk cheese from Bellwether Farms in California, San Andreas is smooth, creamy and mild with a refreshingly sour finish.

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Widmers 10 Year Reserve Cheddar (8 ounce) by igourmet

Widmers 10 Year Reserve Cheddar (8 ounce) by igourmet Review

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Widmers 10 Year Reserve Cheddar (8 ounce) by igourmet Feature

• Made in the U.S.A.
• Extremely sharp and has a crumbly texture
• Has an intense flavor and endless finish on the palate
• A must-try for any fan of sharp cheese
• Try in place of parmesan to add extra sharpness to baked casseroles, quiches, and soufflés

This 10 Year Cheddar is a must-try for any fan of sharp cheese. Compared to Widmer's 6 Year, the 10 Year is more granular, with a crumbly texture that takes a moment to become creamy on the palate. Widmer's 10 Year Cheddar has an intense flavor and endless finish on the palate that will astound any cheddar-lover. Exceptional on it's own, you can even use this super-aged cheese in place of parmesan to add extra sharpness to baked casseroles, quiches, and soufflés.

Joe Widmer's family has been crafting cheese in Theresa, Wisconsin since his grandfather John Widmer arrived from Switzerland and settled in the heart of one of the richest cheesemaking areas in America more than 80 years ago. Much like a limited edition book or lithograph, every piece of Widmer cheese is handcrafted in small batches to ensure quality. Joe just became one of only eight certified Wisconsin Master Cheesemakers in America. Their reserve cheddars are marked, labeled with a vat number and production date, then placed in special curing rooms to age. While curing, the cheeses are inspected and turned by hand at regular intervals.

• Made from pasteurized cow's milk.
• Photo depicts whole 5 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

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Idiazabal by Artisanal Premium Cheese

Idiazabal by Artisanal Premium Cheese Review

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Idiazabal by Artisanal Premium Cheese Feature

• Specially-selected cheeses by Artisanal Cheese's team of affineurs
• Artisanal's cheeses are aged to "peak" ripeness in our cheese caves

Idiazabal hails from the Basque country in Spain. During production, the wheels are lightly smoked over beechwood, hawthorn, or cherry for 10 days, imparting a slight smokey quality that adds wonderfully to the rich, nutty flavor of this sheep's milk cheese.

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Cotija (10 ounces) by Gourmet-Food

Cotija (10 ounces) by Gourmet-Food Review

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Cotija (10 ounces) by Gourmet-Food Feature

• Produced in America with pride
• Cow's Milk
• Firm Texture
• Excellent for Grating
• Picture depicts a 10 oz. cheese.

Cotija is named after the Mexican town of Cotija de la Paz and is one of the most popular cheeses in Mexico. This American made, Mexican cheese is dry in texture and somewhat salty; it is aged to assure a robust flavor; Cotija is the only choice crumbled over refried beans, soups and salads; it is known as the Mexican Parmesan cheese. Cotija has many uses.

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Italian Piave Vecchio - 10 Pound

Italian Piave Vecchio - 10 Pound Review

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Italian Piave Vecchio - 10 Pound Feature

• Cheese has an intense, full-bodied flavor that increases with age
• Most often served over a salad of bitter greens
• Perfect if used on a mixed antipasti platter
• Makes a unique appreciated housewarming gift
• Aged from 6 to 12 months

Piave is named after the river Piave, whose source is found at Mount Peralba in Val Visdende, in the northernmost part of the province of Belluno, Italy. A winding course brings the river toward the bottom of the valley, until it reaches the plain at the foot of the prealpi Venete mountains in the province of Treviso. The land surrounding the ancient river is integral to the character of the cheese: it is where the milk is collected, the curd cooked, and the cheese aged until hard. Piave has an intense, full-bodied flavor that increases with age and that is why Ditalia has brought in the "vecchio" aged Piave, which has been aged from 6 to 12 months. It is reminiscent of Parmigiano Reggiano or Montasio cheese. We suggest serving Piave over a salad of bitter greens or on a mixed antipasti platter.

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Gjetost Ekte - 1.1 Lb

Gjetost Ekte - 1.1 Lb Review

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Gjetost Ekte is Norwegian for 'pure goat's cheese'. The firm brown cheese has a sour and sweet flavor that it gets from being boiled, under pressure, until the sugars in the goat whey caramelize. In fact, the cheese has an appearance of melting cheese and is an ideal choice for a dessert fondue. Dip bananas, dense cakes, or nuts in and enjoy a departure from the expected. If you are looking for a wine pairing a Burgundy is ideal, but if you are willing to try new things , espresso or American coffee are both a wonderful compliment for a thin slice of this cheese, any time of day.

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