Cheese Knife

Cheese Knife

Sagaform is a Swedish company that makes clean, well designed products that are good looking, practical and affordable. This stainless steel and wood cheese knife is Scandinavian slicing dream, suitable for both hard and soft cheeses.

  • I just heart it. Here's why: http://www.youtube.com/watch?v=OdB7GDZY3Pk Quirky, affordable, fun, tasty, it's the best grocery store ever.

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    Added 6 Years Ago from Traderjoes
  • Possibly one of the most disgusting food products *ever* & so is perfect for office xmas parties, gifts for siblings, etc. etc. The review of this item at A.V. club is good for a stomach flip or two: http://www.avclub.com/content/... Possibly one of the most disgusting food products *ever* & so is perfect for office xmas parties, gifts for siblings, etc. etc. The review of this item at A.V. club is good for a stomach flip or two: http://www.avclub.com/content/feature/taste_test_cheeseburger_in_a

  • With this nifty card you can wirelessly upload photos from your digicam to your computer, Web site or favorite online photo service!

  • This slate cheese board is a natural and secure surface to cut and display your cheeses. Also, you can write the cheese names with chalk, perfect if you are entertaining guests. The bottom of the board is padded so you don't have ... This slate cheese board is a natural and secure surface to cut and display your cheeses. Also, you can write the cheese names with chalk, perfect if you are entertaining guests. The bottom of the board is padded so you don't have to worry about scratching anything. The chalk is easy to remove later, just wipe it off. Comes with 2 knives too.

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    Added 7 Years Ago from VivaTerra
  • Absolutely yummy - great on its own, in a salad or to cook with... Mmmm

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    Added 7 Years Ago from iGourmet
  • Shelburne Farms is a membership-supported, nonprofit environmental education center and National Historic Landmark on the shores of Lake Champlain in Shelburne, Vermont. It is a grass-based dairy, relying heavily on pastures to su... Shelburne Farms is a membership-supported, nonprofit environmental education center and National Historic Landmark on the shores of Lake Champlain in Shelburne, Vermont. It is a grass-based dairy, relying heavily on pastures to support their herd of Brown Swiss Cows. Their cows graze small sections of pasture for 12 to 24 hours and then are rotated to a new section the following day. The grazed area is given time to regrow before it is used again, keeping the pastures healthy. This grass-based method of dairying is friendlier to the environment because it eliminates the use of crop-based herbicides and pesticides, uses less machinery and fuel, uses manure as a natural fertilizer, and controls water pollution by maintaining thick pasture growth. Shelburne Farms has 197 registered Brown Swiss cows. This type of cow was selected for its hardiness, foraging ability, quality of milk, longevity and gentle temperament. A Brown Swiss cow on pasture at Shelburne Farms will produce an average of 50 pounds of milk per day. The level of milk production is highest for the 60 to 90 days after the cow gives birth, and then slowly decreases over the next ten months. At ten months, the cow is dried off and milking stops for two months. She then gives birth to a new calf (about 12 months from the birth of the last one). Most of their milk is used right there on the farm to produce Shelburne Farm's Farmhouse Cheddar cheese. Shelburne's cheese is only made from the fresh, raw milk of purebred Brown Swiss cows raised on the farm. This spectacular cheese, aged for approximately two full years, is noted for its sophisticated, rich flavor that leaves hints of maple and apple. It has consistently won awards from the American Cheese Society, including "Best Farmhouse Cheese" and "Best Cheddar Cheese". Suitable for Vegetarians. Made from unpasteurized cow's milk.

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    Added 7 Years Ago from iGourmet
  • This extra special delicacy from the Gruyere district of Switzerland is well known as the basic ingredient in fondue. But with its delightfully nutty, spicy, full flavor, it is delicious as a table cheese as well. Upon eating Gruy... This extra special delicacy from the Gruyere district of Switzerland is well known as the basic ingredient in fondue. But with its delightfully nutty, spicy, full flavor, it is delicious as a table cheese as well. Upon eating Gruyere, one immediately recognizes the taste of whole milk that is used exclusively in making this grand cheese. We say it is grand because a whole wheel of Gruyere weighs about 80 pounds. In fact, it takes over 100 gallons of milk to make a single wheel of Gruyere! Enjoy this traditional favorite julienned into a chef's salad, melted on a hot open-faced sandwich, or, of course, in a classic cheese fondue. Won the Silver Medal in the World Cheese Awards. Unpasteurized cows milk

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    Added 7 Years Ago from iGourmet
  • We always welcome the arrival of Autumn because it heralds the start of the Brie season. The most prized and celebrated of all French cheeses, Brie is believed to have been created prior to the Eighth Century. Charlemagne's chroni... We always welcome the arrival of Autumn because it heralds the start of the Brie season. The most prized and celebrated of all French cheeses, Brie is believed to have been created prior to the Eighth Century. Charlemagne's chronicler, Eginhard de Saint Gall, reported that the Emperor enjoyed it at the Priory of Rueil in the town of Brie in the year 774. In 1815, the Prince de Tallyrand named Brie "Le Roi de Fromages" - The King of Cheeses. Each of our French Bries is shipped uncut. Enjoy it with a glass of champagne! Made from pasteurized cow's milk.

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    Added 7 Years Ago from iGourmet
  • Roquefort is the ancient blue cheese from the Rouergue, a small region of southern France. It ranks with Stilton and Gorgonzola as the three musketeers of blue cheese, setting the gold standard for all other blues. Roquefort is ma... Roquefort is the ancient blue cheese from the Rouergue, a small region of southern France. It ranks with Stilton and Gorgonzola as the three musketeers of blue cheese, setting the gold standard for all other blues. Roquefort is made from raw sheep's milk, as opposed to the pasteurized cow's milk of its chief rivals. It is aged naturally in the caves of Cambalou for a minimum of three months, developing an intense flavor profile. The Roquefort Association, Inc. protects the quality of Roquefort and marks all genuine Roqueforts with a red sheep seal (it is made from the milk of Red Lacaune sheep). This world renowned cheese is soft, rindless, and a bit crumbly. Unpasteurized sheeps milk

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    Added 7 Years Ago from iGourmet
  • Long known as "The King of Cheeses", Blue Stilton is one of a handful of British cheeses granted the status of a "protected designation origin" (PDO) by the European Commission. Only cheese produced in the three counties of Derbys... Long known as "The King of Cheeses", Blue Stilton is one of a handful of British cheeses granted the status of a "protected designation origin" (PDO) by the European Commission. Only cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire and made according to a strict code may be called Stilton. There are just six dairies licensed to make Stilton, each being subject to regular audit by an independent inspection agency accredited to European Standard EN 45011. To be called Stilton, a cheese must: be made only in the three counties from local milk which is pasteurized before use. be made only in a traditional cylindrical shape. be allowed to form its own crust or coat. be un-pressed. have delicate blue veins radiating from the center. have a taste profile typical of Stilton. Made by the Long Clawson dairy, this product is perfect for snacking and as a part of the cheese course, but also is a wonderful cheese for salads and cooking. Pasteurized cow's milk

  • We experienced a moment of culinary divinity when we first sampled this double-aged Gouda. Previously, we doubted that any cheese could be more flavorful than Beemster's 18-month Aged Gouda, but their X.O. indeed sets a new bar. W... We experienced a moment of culinary divinity when we first sampled this double-aged Gouda. Previously, we doubted that any cheese could be more flavorful than Beemster's 18-month Aged Gouda, but their X.O. indeed sets a new bar. With this 26-month gouda, we first noticed its delicate, brittle texture. After we tasted it, the flavor of butterscotch permeated the palate, followed by alternating waves of whiskey and pecan. Pasteurized Cow's Milk

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    Added 7 Years Ago from iGourmet
  • Explore the amazing scents and flavor of Boschetto. Its base is a sweet, tender and mild cheese made from a careful blend of sheep's milk and cow's milk. Mixed throughout are shavings of rare, white truffle that transform the chee... Explore the amazing scents and flavor of Boschetto. Its base is a sweet, tender and mild cheese made from a careful blend of sheep's milk and cow's milk. Mixed throughout are shavings of rare, white truffle that transform the cheese into an addictive delicacy. Il Forteto?s master cheese-maker has unveiled a harmony between the pronounced, earthy tones of rare white truffles and blended-milk cheese. Il Forteto hand-packs each finished piece in its own wooden basket. Pasteurizes ewe and cow's milk

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    Added 7 Years Ago from iGourmet
  • Extremely rich, triple cream cheese covered in decadent truffles!

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    Added 7 Years Ago from iGourmet
  • This classic basket combines traditional Irish fare with three Irish farmhouse cheeses. A perfect gift for St. Pattys Day, you favorite Irish friend or family member.

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    Added 7 Years Ago from iGourmet