The Best of the Rest - Usually these are suggestions from our World Class customers - maybe you. They can not live without these, can you?
available from
World Champion Cheese
1920 Schiller Ave.
Wilmette, IL 60091

GoOrienteering@gmail.com

847-293-4253

$8/LB Asiago (Wisconsin), this sweet, nutty cheese has a wonderfully pronounced flavor that is perfect for snacking. A semi-hard table cheese, made from part skim milk, it is easily shredded into your favorite recipes or served cubed with beer or a full-bodied red wine.

$10/LB Award winning Montforte™ Blue Cheese was awarded first place at the 2006 American Cheese Society competition, the premier US competition. Fresh, sweet milk produced in the rich pastures of Wisconsin is crafted in old world tradition into signature Montforte™ Blue Cheese.



$10/LB Brie (France) - Belletoile 70% triple Cream - Great with fresh fruits or drizzled with honey for dessert!!

$11/LB Le Gruyère Premier Cru (Switzerland) is a special variety, produced and matured exclusively in the canton of Fribourg and matured for 14 month in humid caves with a humidity of 95% and a temperature of 13.5° Celsius It is the only cheese that has won the title of best cheese of the world at the World cheese Awards in London three times; in 1992, 2002 and 2005.

$9/LB Herkimer County New York State Cheddar (New York) is aged for a minimum of 12 months, but in most cases anywhere from 15 to 18 months. This is Premium Cheddar manufactured for that specific Herkimer County Aged Cheddar flavor. The flavor has a nice smooth sharpness that the Original Herkimer County Cheese Company has been manufacturing since 1949.

$14/LB Fontina (Italy) is a semi-soft cheese with a mild sweet flavor. Fontina cheese is made with whole milk cow from a single milking. Fontina dates from at least the fifteenth century. The term "Fontina" appeared for the first time in 1717, in a document of the monks dell'Ospizio Gran San Bernardo. Aged in caves and warehouses for a minimum of three months. Used in Italy for fondue, melted over meat and vegetables, and the vapelenentse soup, prepared with broth, cabbage cabbage and bread.

$13/LB Old Amsterdam (Netherlands) is a gouda which has been matured for 18 months. The cheese is a orange color with a firm texture, punctuated with a few holes. It is a pressed, uncooked cheese made from pasteurized milk.

$11/LB Goat Gouda (Netherlands). Smooth and Creamy Goat's Milk Cheese Aged at least six weeks, Hollandse Chèvre is handmade from 100% goats milk and has a rich, nutty flavor. Its creamy, semi-hard texture makes it more versatile in the kitchen: it's easy to shred, grate and melt.

$7/LB Smoked Gouda (Netherlands). All natural Gouda smoked over hickory in Holland.

$6/LB Dill Havarti (Wisconsin). How can an ordinary and inexpensive cheese taste so creamy and yummy? Not complex but good in a simple way.

$6/LB Fresh Mozzarella (Italy). This is a very mild flavored cheese, usually served with fresh tomatoes. It has a smooth and silky texture with a light, moist consistency.

$14/LB Pont-l'Évêque is an uncooked, unpressed cow's-milk cheese, square in shape. The center is soft, creamy pale yellow in color with a smooth, fine texture and has a pungent aroma. This is surrounded by a washed rind that is white with a gentle orange-brown coloration. The whole is soft when pressed but lacks elasticity. It is generally ranked alongside Brie, Camembert, and Roquefort as one of the most popular cheese in France. Large amounts of this chesse have been report to have been shipped to Google's zip code.

$12/LB Parmigiano Reggiano is made from raw cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk of the previous evening's milking resulting in a part skim mixture. Uses of the cheese include being grated with a grater over pasta, stirred into soup and risotto, and eaten in chunks with balsamic vinegar. It is also a key ingredient in alfredo sauce and pesto.