If you’re craving a truly sharp cheddar, Old Quebec Reserve is here for you. This Canadian raw-milk cheese is aged for 7 years at a minimum, and you can taste the age in the
A rarity of a cheese, Vintage Grand Ewe is a pasteurized sheep’s milk gouda made in the Netherlands- where sheep’s milk is an unusual choice. This cheese is aged for many months until it’s
An Ann Arbor favorite! This creamy, zesty cheese spread is made from grated 1-year cheddar, butter-soft roasted red peppers, black pepper, mayonnaise and a healthy dose of heat thanks to a sprinkle of cayenne.
Produced in the Basque region of France, this lovely cheese is made from pure pasteurized sheep’s milk. The small wheels are a side effect of the traditional method of making this cheese, in which
Cow milk fans never fear with this wonderful feta cheese made in Germany! Using exclusively cow’s milk, this creamy, crumbly Feta comes in large pucks for easy storage and use. Cow’s milk lends a
A classic table cheese, provolone colombo is a mild, sweet treat. This semi-hard cow’s milk cheese originates in Italy, where the cheese is made under strict DOP supervision to ensure the best quality possible.
A delicious twist on the classic, Raspberry Ale BellaVitano takes the nutty, sweet base of BellaVitano Gold and soaks it in Raspberry Tart ale. The ale-infused rind carries with it the bright notes of
A cheese for the bold, Cowgirl Creamery’s Red Hawk backs down from nothing. This washed-rind, triple-creme cheese is aged only four weeks before it’s ready to eat. The aroma alone is a treat for
The delicious side effect of cheese making is ricotta- a cheese made from the tiny bits of curds left over in whey. Ricotta is famously creamy and mild, with a lovely milky flavor accented
Traveling across the world to reach us from King’s Island, Australia, this handcrafted blue is made with the milk of cows who graze on lush pastures and washed up seaweed. This mixed diet adds