Top 10 best monastery cheese
Finding the best monastery cheese suitable for your needs isnt easy. With hundreds of choices can distract you. Knowing whats bad and whats good can be something of a minefield. In this article, weve done the hard work for you.
Best monastery cheese
1. Monastery Country Gouda Cheese -All Natural Freshly Handmade 2 Pound Wheel in Wax Using Fresh on the Farm Milk for Perfect Taste & Texture--Semi-soft, Sweet & Buttery
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All Natural, Handmade Gouda CheeseMade from fresh Shenandoah Valley Virginia milk
Semi-soft, sweet & buttery
Execellent with crackers, chutney, salads, omelets, fondus, quiches, & by itself
Sealed in wax for freshness and longevity, Ships Wonderfully & makes a GREAT GIFT !
Description
Best tasting Gouda you will ever eat! Handmade and hand-packaged in wax, its only ingredients are fresh Shenandoah Valley pasteurized milk, rennet, and lactic cultures. No color and no preservatives are added to this cheese.2. Sacred Feasts: From a Monastery Kitchen
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"This book of seasonal cooking provides a backdrop of celebrating sacred feasts of the year from a monastery kitchen to your kitchen--using recipes from Brother Victor-Antoine d'Avila-Latourrette.Brother Victor-Antoine is the best-selling author of several cookbooks from his monastery kitchen. Sacred Feasts focuses on using seasonal fresh fruits and vegetables to create inexpensive, delicious, healthy, and beautiful vegetarian dishes to delight your family and friends. Recipes include simple and savory desserts, main dishes, and of course, entire meals to help celebrate feast days, family get-togethers, and to make even the most ordinary day special.This is the perfect recipe book for everyone who loves to cook and to use affordable, fresh, wholesome in-season fruits and vegetables that will please everyone!View sample pages.Hardcover"3. igourmet Urgelia DOP (7.5 ounce)
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Ships expedited in a reusable insulated cooler to ensure freshnessA semi-soft cheese from Northern Spain
Enjoy as a part of Tapas with peppers and sliced crued meats
Pairs perfectly with Rioja
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From the pristine pastures at the foothills of the Sierra Del Cadi, the Catalan Pyrenees mountains, comes this excellent cow's milk cheese. The Cadi Cooperative Society, an agricultural cooperative founded in 1915, is preserving the artisan quality and tradition of an array of Catalan style cheeses, and is the trademark of quality for these cheeses in both Spain and France. Urglia is a natural washed rind cheese with a wonderfully creamy texture. As with most Catalan pressed curd cheeses, it has a distinctive aroma and a robust flavor. A terrific melting cheese, Urgelia is equally delicious served with fruit and a glass of merlot or a white burgundy.- Made from pasteurized cow's milk.
- We cut and wrap this item by hand.
4. Chimay Grand Classique (8 ounce)
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Ships expedited in a reusable insulated cooler to ensure freshnessThe first cheese developed by the Chimay Monastery
Mildly tangy and aromatic
All natural with no preservatives
Matured in ancient cellars for four weeks
Description
The first cheese developed by the Chimay Monastery, their "Grand Classique" variety is mildly tangy and aromatic. Less forceful than the spicy Grand Cru variety, Chimay Grand Classique is semi-soft with a natural rind. All-natural, this cheese is made without preservatives. It is well known in Europe for its slightly flowery qualities. Matured in ancient cellars for four weeks, its creaminess comes from the high-quality milk used in its manufacture.- Made from pasteurized cow's milk.
- Photo depicts whole 5 lb. form of cheese.
- We cut and wrap this item by hand.
5. Montasio Cheese 1 lb
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Montasio is a pasture-terraced mountain located in the northeast of Venice in the Friuli Venezia region of Italy. The cheese Montasio was originally made by the monks who occupied the monastery that owned those pastures in the thirteenth century. Today the Cheese is DOP, which means it's properties and production are protected by law. Made in Large wheels, the flavor is nutty, and slightly fruity.Description
Montasio is a pasture-terraced mountain located in the northeast of Venice in the Friuli Venezia region of Italy. The cheese Montasio was originally made by the monks who occupied the monastery that owned those pastures in the thirteenth century. Today the Cheese is DOP, which means it's properties and production are protected by law. Made in Large wheels, the flavor is nutty, and slightly fruity.6. igourmet Chimay Vieux (7.5 ounce)
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Ships expedited in a reusable insulated cooler to ensure freshnessImported from Belgium
Monastery cheese
Aged a minimum 8 months
Great table cheese
Description
Old Chimay, as the name suggests, is an aged cheese from our friends at the Chimay Abbey in Belgium. Famous for their soft St. Paulin-style cheese that is washed in ale, they also make this excellent variety. It is made with pasteurized, unskimmed cow's milk and aged for eight months. Its striking orange color is similar to that of Mimolette, and it offers a springy yet satiny texture. Old Chimay has a hazelnut taste that is sharp and creamy at the same time. You will love this beautifully balanced Trappiste cheese with a Belgian beer, light or dark.- Made from pasteurized cow's milk.
- Photo depicts whole 7 lb. form of cheese.
- We cut and wrap this item by hand.
7. French Port Salut Wedge
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French Port SalutDescription
Port Salut cheese is a traditional monastery cheese originally created in 1816 by Trappist monks at the Abbaye du Port du Salut in the Loire Valley. It was the first French cheese produced from pasteurized milk and features a velvety smooth, creamy texture. This slightly acidic semi-soft cow's milk cheese is most recognized by its edible, bright orange washed rind. Port Salut cheese's dense, pale yellow interior has distinctively rich, yet mild and savory flavor.8. Montasio Italian Cheese D.O.P. - 3.5 lb approx.
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3.5 pound (1.6 kilogram) - Aged 6 months - Weight ApproximatesIngredients: Pasteurized cow's milk, salt, rennet
Originates from the Friuli Venezia Giulia and Veneto provinces of Italy
High Standards of Quality Control - We Ship with Ice Packs - Ships from New York
Product of Italy
Description
Montasio is a creamy cow's milk cheese originating from the Friuli Venezia Giulia and Veneto provinces of Italy. It was originally a monastery cheese but today it is produced only in a specific region of Italy following age-old traditional methods.9. Bhutan Adventures
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Bhutan, Druk Yul (Land of the Dragon), is a Himalayan kingdom of deep cultural traditions, serene people, and outstanding mountain scenery. I traveled there October 2000, with a small group of adventure travelers led by Max Holland, owner of the Middle Path tour company. This video captures some scenery, events, and people I saw in my travels to this mountain paradise. After an exciting landing in Paro, we toured the beautiful river valley, visited the Dzong (Bhutan monastery and administrative center) and museum. All along the way, the villagers were busy harvesting the barley and the red Bhutan rice and putting up the red peppers on their rooftops to dry. We also took a hike through the barley fields and visited with some villagers along the way. We traveled to Thimphu where we witnessed the annual Thimphu Tshechu Festival to honor Guru Rinpoche who was an Indian saint that brought Buddhism to this region around 800 AD. The dances by the monks included the Black Hat Dance, Black Hat Dance with Drums and the Dance of the Stag. Visits to the Saturday market gave us opportunities to purchase local crafts including some beautiful covered wooden bowls, intricate woven fabrics, and ornate festival masks. After the festival, we drove through some beautiful river valleys through oak, pine and rhododendron forests, and over the Dochu La Pass (10,023 feet) to the Punakha Valley region. We spent the night in the beautiful stone crafted Zangto Pelri Hotel, located on a hillside high above Punakha. The following day, we hiked up to the hilltop monastery called Ninzegang Lmakmang. The monks were very friendly and welcomed us in and the view of the terraced valley below was spectacular. Passing through Trongsa, we arrived at Jakar and began our four day stay at the beautiful stone crafted Young Felt Guest House. Since it was festival time, we were allowed into the Dzongs and observed the monks chanting and playing the drums and cymbals. We also visited the cheese factory, a yarn factory, and the market square where we saw the King's entourage drive by on his way to visit the monastery, schools, apple growers, and the cheese makers. We then had the rare privilege of attending one of Bhutan's colorful festivals at the Thankabi Goemba. To get there, we crossed a foot suspension bridge over a crashing, green-white river, and then walked about two miles to the small village Dzong. Again the monks performed the Black Hat Dance which is a ground purification rite designed to conciliate the malevolent beings of the ground in order to stay at the Dzong and village. The black hat dancers assume the presence of yogis who have the power of killing and recreating life. This dance was followed by the Fire Dance (Me-Wang) in which two large stakes of buckwheat stalks are piled up close together and lit. Villagers-and some foreigners-try and run through the passage of fire, thereby washing away their sins. This video is 57 minutes long. Rick Hunt filmed it September 2000. For more travel pictures go to www.huntforgold.homestead.com10. Saint Nectaire (7 ounce)
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Ships expedited in a reusable insulated cooler to ensure freshnessImported from France
Has a smooth, buttery texture and pungent aroma
Made from pasteurized cow's milk
Semi-soft cheese with a grazzy flavor
Description
Auvergne is a mountainous region in the center of France that consists of rugged mountain ranges cut by four great rivers: the Loire, the Cher, the Dordogne, and the Lot. The area is known for its skiing, but also for its amazing production of cheeses, fruits, and vegetables. One of these fine cheeses is Saint Nectaire, which comes from a small town near the breath-taking ski capital of MontDore. Saint Nectaire is an ancient, natural-rinded, soft-textured monastery cheese with a mild and fruity flavor. Its smooth, buttery texture and pungent aroma are characteristic of many good French cheeses.Produced at altitudes exceeding 1,000 meters, where the air and water are clean and pure, Saint Nectaire cheese is still made using traditional methods. Its milk is taken from cows that graze outside on mountain grasses peppered with wild flowers. After its initial production, each wheel is placed on a handmade straw mat, then aged in an underground cellar for at least two months.
- Made from pasteurized cow's milk.
- Whole form is 4 pounds.
- We cut and wrap this item by hand.
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