Cheese

What’s better than piping hot lasagna oozing with fresh mozzarella and ricotta; more festive than fine French cheese with world class French wine; more welcome than Parmigiano Reggiano topping soup or salad.  Sickles offers the finest selection of cheeses for snacking, celebrating, cooking, and gift giving – from simple kitchen essentials, to rare finds from around the globe. Allow us to share new ways to enjoy familiar favorites or introduce you to something new and special. And remember our Cheese of the Month Club makes a wonderful gift. Congratulations to the 2011 American Cheese Society Winners!

ON SALE

A lovely sheep's milk blue cheese from the French Pyrenees

Bleu de Basques

Sale $21.99/lb
Reg. $24.99/lb

Eat this now

Coulommiers

Coulommiers belongs to the Brie family. It has an extra-rich and creamy body. Coulommiers has a nuttier flavor with a thicker crust. This cheese is best when eaten at room temperature. A great hors d'oeuvre cheese, with sliced crusty french bread. Serve Coulommiers with apples, pears or fresh berries at the end of the meal!

Caciocavallo

In Italy, this cheese ranks high with its Italian sisters, Parmigiano-Reggiano and Gorgonzola, as well as its regional sister mozzarella, in terms of prominence and historical significance, yet it remains mostly unknown the United States. Caciocavallo, literally “a cheese on the back of a horse”, is a typical cheese in Southern Italy, especially in Calabria, where on the Sila mountain this stringy cow milk’s cheese is a DOP certified product. Similar to a mature provolone - this cheese has a sharpness that is wrapped up in peel-able layers. Caciocavallo pairs perfect with salumi and Italian red wine! (Image: LaCucinaItalianamagazine.com)

Dolci Pensieri di Calabria Fig Molasses

For the fig aficionado, a unique syrup comprised of only the sweetest figs, and nothing else. Drizzle over ice cream, fresh ricotta, or aged cheeses, or use as a glaze for any roast or fowl. In the rolling hills of Consenza, Italy, the Rao brothers, Franco and Antonio, carry on a family tradition of more than fifty years, creating a collection of regional specialties including this irresistible syrup.