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Cheese and Butter

Gourmet Food Store offers a selection hundreds of different gourmet cheeses from all around the world. From award-winning creameries from around the world, to artisan cheesemakers in the United States, our selection of gourmet cheese and butter is the best you can find online - and beyond! Discover our must-have picks for the cheese board, classic fondue cheeses, curated samplers, cheese gifts for the cheese lover in the your life, and so much more.

About Our Cheeses

Cheese is one of our customer's favorite categories! Our range includes the best in the world, classic staples, artisan finds, rare picks from small family-run creameries, and so much more. Our selection gives you the best access to the world's best dairies and makers, including the best artisans in the United States. There's so many types to choose from! Hard, gratable favorites like Italian Parmigiano and Pecorino Romano; smooth cheeses like Brie, Camembert and spreadable chevres; plus fondue cheeses like Raclette, Comte, Swiss and so much.

We have assembled great cheese samplers, with carefully curated selections that are perfect for your grazing boards, entertaining, appetizers and gifts. We carry the best from France, Italy, Spain, the United States, Greece and so many other great countries, famous for their artisan cheesemaking. Plus, we also source organic cheeses made in small, sustainable farms.

Discover our gourmet butter

And then there's the butter! Whether you enjoy spreading it over your toast or baking a showcase dessert , butter is a staple, but is anything from basic. Top chefs from around the world have written odes to great butter, especially French butter that comes from Normandy. Gourmet Food Store's selection of gourmet butter brings a variety of enchanting butters to your table and kitchen. From truffle butter and buttercup yellow Isigny butter, to smooth Echire, favored by the best restaurants, cruise lines and airlines in the world, we've got butter to indulge you.

Butter is one of the most essential ingredients in your kitchen. Spread over your morning toast, use to sear a steak to perfection, mix it into mashed potatoes or rice, and use it to bake all manner of cakes and pastries. Our selection of gourmet butter includes the world's best, tried-and-tested by the best chefs in the world. Some are better suited for baking, while some are excellent used just to butter croissants or on a plain baguette.

Cheese and Butter Questions and Answers

Q:How long does cheese last in the fridge?
A:Store fresh, soft cheeses in the fridge for about a week, maybe two if they look and smell fine, and most hard ones for 3–4 weeks, sometimes even four to six months if you store them correctly.
Q:How long can cheese sit out?
A:The general guideline is that you should only keep it out for about 2 to 4 hours.
Q:What is the healthiest cheese?
A:Cheese is a great source of many nutritional powerhouses like calcium, protein, vitamins B and D, and healthy fats. However, some types can be high in sodium and calories. There’s no consensus at what (if any) cheese is the healthiest, but health experts generally agree on these: ricotta and cottage cheese, fresh mozzarella, feta cheese, and light Swiss.
Q:How many types of cheese are there?
A:Cheese comes in a wide assortment of types – the international Dairy Federation recognizes about 51 varieties! Generally though, it can be broken down into a few main types: fresh and curd, stretched curd, cooked and pressed, soft, semi-soft, medium-hard, semi-hard, hard, mold – including soft and smear ripened, washed rind, and blue, granular cheeses, brined, and processed. Learn more about Types of Cheese.
Q:How is cheese made?
A:Cheese is made by making milk curd intentionally using a starter culture. The milk then separates into curds and whey, the latter which is drained and pressed away using the famous ‘cheesecloth’. The curds are what make the cheese! Because there are so many different types, methods can vary immensely – the curds can be seasoned, pressed into shape, brushed with olive oil, the options are endless. Fresh types are ready after pressing, while aged ones are left to sit and mature for days, weeks, months, or even years!
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