A product of Norway, Gjetost is made from a mixture of cow and goat’s milk. It has an unusual, sweet flavor due to the way in which it is processed. The milk is cooked until the sugars in it have caramelized, giving the cheese its distinctive brown color and sweet flavor. The milk is then curded and pressed.
The Cheese Lady has an impressive selection of 150 artisan cheeses from all over the world. Click on the variety categories below to view our offerings. Availability will vary by location.
Iberico Curado (Aged)
Queso Iberico is a cheese that comes from Central Spain. It is a hard cheese made from the mixture of cow’s, sheep’s & goat’s milk, that is why the flavour has elements of all three. Sometimes Queso Iberico is mistaken for Manchego. The affinage usually takes from one to six months. According to its texture, it ranks among hard cheeses. It is a table cheese but could be perfectly used for grating and grilling.
Iberico is made with a blend of pasteurized milk from cows, goats and sheep. The combination of these three milks varies from season to season based on the weather and the breeding patterns of the goats and sheep. However the following minimum guidelines are strictly adhered to by the producing dairies. The blend minimums are: cow milk 50%, goat milk 30% and sheep milk 10% In general the cows’ milk provides the flavor and acidity while the goats’ milk provides the slightly tart flavor and the whiter color and the sheep milk adds the richness and buttery consistency due to its higher fat content. With that said, the fact is that the higher the content of the sheep’s’ milk the better the cheese. Iberico’s flavor is herbaceous with a very mild goat tang that blends with the buttery sheep milk to produce a very comforting flavor and aroma. The interior paste has a light yellow white to slight beige color and a mild sheepy aroma. Once the aging 2 month process ends the cheeses are covered with a plastic outer rind that is inedible. This rind is similar in appearance to the one that covers the popular Manchego.
From the great wine region of Piemonte, Italy comes La Tur: a dense, creamy blend of pasteurized cow, goat and sheep milk. Runny and oozing around the perimeter with a moist, cakey, palette-coating paste, its flavor is earthy and full, with a lingering lactic tang. A mixed milk cheese from Italy. This is a surface ripened creamy cheese that looks like a cupcake. Tangy, nutty, milky, earthy, and smooth!
Sid Cook’s whimsically delicious take on the famous French cheese, Morbier. This version features a layer of sheep milk cheese and a layer of goat milk cheese separated by a layer of grape vine ash and pressed together. The flavor is both delicate and rustic. Taste each layer separately and then together for three different flavor profiles in one great cheese. Serve with a Chenin Blanc or a Reisling. Mobay has won many awards over the years and is a judges favorite! Most recently took a Silver Medal at the 2011 World Cheese Awards.
Valdeón is a rich and flavorful but very strong, semi-soft cow and goat milk blue made in Spain’s remote Valdeón Valley in the northern region of Asturias. Valdeón is wrapped in Sycamore leaves while it ages. A Cheese Lady favorite. We love it with a little unsalted, French butter and some lovely honey.
Big Wood Blue
Big Woods Blue is a full-flavored sheep milk blue cheese. Named one of the best blue cheeses in the country, Big Woods Blue blends spicy notes of a blue with the creaminess of sheep milk for a complex flavor. Finishing top in its class at ACS more than once — and a 2011 ACS award winner — Big Woods Blue has been widely praised by food writers nationwide. It pairs nicely with a rich Port or a sweet Muscadet.
Bleu des Basques Brebis
An artisan sheep’s milk blue cheese made in the Pyrénées mountains, a region of the French Basque country. Not too far from Roquefort. Unlike many of the Spanish cheeses that have been made for hundreds of years, Bleu des Basque is a newcomer. The grazing sheep give the milk its complexity, subtlety, and lightness. Bleu des Basques has a wonderful earthy spiciness. Pair this cheese with Sauternes or Port.
This cheese was made in Muskegon in it’s recent past, but it now hails from it’s old stomping grounds, Denmark. The Muskegon facility was closed in a restructuring of the company.
Blue Castello is a distant derivative of Italian Gorgonzola but has a higher fat content and a milder flavor. It is a perfect blue for those who like a little blue flavor without being blown away. A triple creme Blue cheese with a creamy texture that offers an extremely buttery taste. It’s perfect for those who prefer a milder and creamier blue cheese – and it has a rich flavor all its own. Try it paired with a Porter, Stout, or Sauvignon Blanc to bring out the craft flavors of this cheese.
In 1845 Antoine Roussel, the son of a farmer from the Auvergne region, had the idea to seed his milk-curd with a blue mould he had seen developing on rye bread. He then pierced his cheese with a needle and Bleu d’Auvergne was born. This A.O.C. cheese from south-central France is a favorite of ours.
From the same dairies in the 5 counties in England that produce the perfect Stilton comes Blue Shropshire. Blue Shropshire is a full flavoured, un-pressed yellow cheese with distinctive blue veining. A full fat semi-hard cheese with a smooth texture,each Blue Shropshire is made by hand and has an attractive golden russet coat. Cheddary and blue – I love it!
A German made, triple-cream, Cambozola is distinctive cheese with delicate blue veining, but is neither blue nor brie. The secret to this cheese’s popularity lies in the rich Bavarian milk used in its production, which lends Cambozola an extraordinary flavor and velvety feel. Cambozola’s name ties this cheese to the history of the Allgäu region: in 300 A.C. there was a settlement in Bavaria called Cambodunum where the art of cheese-making flourished. Thus Cambozola.
Cantar de Covadonga
Covadonga is located just to the West and North of the Picos de Europa, mountain range in the Heart of Asturias; a Northern region in Spain. The original Latin name was “Cova Domenica”, meaning Cave of the Lady. In the course of years, “Cova Domenica” was abbreviated to Covadonga. The place is dedicated to the cult of the Virgin of Covadonga. The region of Asturias is particularly known by its wide range of cheeses, specially the blue ones. Cantar de Covadonga is a blue veined soft cheese made from a blend of meticulously selected cow’s and sheep’s milk.
In County Tipperary, Ireland, Louis and Jane Grubb in the mid 1980’s, developed the first Irish Blue, nurtured and exported by Neal’s Yard Dairy. Cashel is made with the milk of the Grubbs’ cows, pasteurized, and ripened for two and up to six months. A unique, creamy texture is complemented by a delightful, mild blue tang. The best cheeses are made from April to October when the cows are out to pasture.
Between Rotterdam and Den Hague, lies Delft, home to fine craftsmanship. Delft Bleu, a cows milk cheese, is rich and creamy with a buttery mellow taste and a clean finish. Delft has a nice underlying sweetness and is not at all salty. Not only is this cheese delicious, the attractive blue veins intermingle in the milky whiteness resembling the lovely blue and white Delftware, as if it were broken and put back together again.
A hand-crafted open air cured blue with the characteristics of an English Cheddar but slightly and beautifully blue. Made by Roelli in Wisconsin.
Fourme d’Ambert is known as the “connoisseur’s blue cheese”. Legend says Fourme d’Ambert was made at the time of the Druids. It is certainly one of the oldest cheeses in France. “Fourme” is the old French word for cheese from the Latin name “forma”, and describes its cylindrical shape. Ambert is the town in which it was sold. Fourme d’Ambert is a creamy cheese with a delicate fruitly flavor and mushroom overtones.
The town of Gorgonzola is in the Po river valley in the Lombardy region of Italy. Ironically, however, Gorgonzola cheese is no longer made in its namesake village. Gorgonzola cheese is made from cow’s milk (unlike Roquefort, which is a sheep cheese). The veins, blue/green/gray, are Penicillin Glaucum, a spore native to the area that would attach to the ripening curds hanging from nets in local caves. The flavor is strong, but delightful, but may also be called Mountain Gorgonzola. Gorgonzola is one of only three cheeses that qualifies as DOC (Denominazione di Origine Controllata). As such, the sources and processes involved are controlled, and by law Gorgonzola is only produced in a defined area that includes the provinces of Bergamo, Brescia, Como, Cremona, Cuneo, Milan, Novara, Pavia, and Vercelli, and in the zone of Casale Monferrato.
Layers of rich Double Gloucester and Long Clawson’s famous Blue Stilton, this is a unique and outstanding cheese. The creamy taste of Double Gloucester, combined with the crumbly yet creamy bite of the Blue Stilton is a great flavor combination. Served as a “Ploughman’s Lunch,” with pickles, onions and bread, or melted over your favorite steak, it is an experience not to be missed. Whole traditional wheels of Double Gloucester are hand cut into layers, along with layers of Blue Stilton. Each layer is individually molded into the next by hand to produce the whole wheel
Made in small batches from fresh, local Wisconsin milk, a rich, creamy blue, delicately smoked over fruit wood to create subtle smoky undertones with hints of roasted nuts and coffee. Beautifully balanced, sultry, and seductive, Moody Blue is excellent on a cheese plate and delicious in culinary applications
Roelli’s Red Rock
Roelli’s Red Rock is a handcrafted Wisconsin original. It’s richly colored with a bloomy rind, making it a beautiful option for cheese trays. Made from cow’s milk and shelf cured in the Roelli Family Cellars.
To be real Roquefort the cheesemaker must use the unpasteurized milk of Lacaune sheep which graze on rich grass in the heart of France. Also, the curds of this cheese must be blended with penicillin molds made from rye bread baked specially for this purpose. And the wheels must be aged on oak planks in natural limestone caves for an average of 150 days. The resulting cheese is creamy and full-flavoured.
A genuine treat.
In Roquefort, France, only 7 companies are authorized to make Roquefort cheese. This raw sheep’s milk cheese, aged in natural caves, is creamy and crumbly, sharp and salty with impeccable balance.
Shaft’s Gold Mine Blue
Shaft’s Bleu Cheese Company started in 1999 when a abandoned mine was transformed, creating the ideal aging environment for blue cheese. The mine once served as a gateway to the gold-rush era and now serves as the unique setting for the development of the wheels of cheese that are to become Shaft’s Bleu. The blue wheels are first created in Wisconsin under the watchful eye of a Master Cheesemaker. The life of a blue cheese begins, the wheels are then shipped to the California mines for aging. The formula used for making Shaft’s Bleu allows for the cheese to be aged 1 year or longer. And in the cave transform into marbled beauties with piquant, full flavor.
By Rogue Creamery in Oregon, this blue cheese is handmade and smoked with Oregon hazelnut shells. It is cave aged at least 90 days.
A long, gentle cold-smoking over shells from Oregon hazelnuts infuses Rogue Creamery’s Smokey Blue cheese with an added layer of rich flavor and terroir. Sweet cream flavors and caramel notes balance earthy flavors of smoke and hints of roasted nuts. The result is a cakey yet smooth blue cheese reminiscent of candied bacon.
There are just 6 dairies in the world licensed to make Stilton cheese. Stilton is a “protected name” cheese and by law can only be made in the three counties of Derbyshire, Leicestershire, Nottinghamshire. Stilton takes its name from the village of the same name in Cambridgeshire although the cheese has never been made there. Over 1 million Stilton cheeses are made each year. Every cheese is graded before leaving the dairy to ensure only cheese of the highest quality is marketed under the Stilton name. It takes 136 pints milk (78 litres) to make one 17 lb (8kg) Stilton cheese. More than 10% of output is exported to some 40 countries world-wide. White Stilton is also a protected name cheese and is made in a similar way to its blue cousin – except that no mould spores are added and the cheese would be sold at about 4 weeks of age. It is a crumbly, creamy, open textures cheese and is now extensively used as a base for blending with apricot, ginger and citrus or vine fruits to create unique dessert cheeses.
Valdeón is a rich and flavorful but very strong, semi-soft cow and goat milk blue made in Spain’s remote Valdeón Valley in the northern region of Asturias. Valdeón is wrapped in Sycamore leaves while it ages. A Cheese Lady favorite. We love it with a little unsalted, French butter and some lovely honey.
Traditional Spanish goat cheese with its intense flavour and creamy texture it makes a perfect hors d’oeuvre and is an important
ingredient in numerous recipes. Particularly delicious when grilled in an oven. The factory in Ronda only uses the highest quality raw
materials. A terrific goat tasting cheese.
Balarina aged goat gouda is beautiful and caramel colored. The first time I got it was by mistake, but now I’m hooked. Remember I didn’t like goat cheeses? Not true anymore. This Dutch goat’s milk cheese is made in the manner of a traditional farmhouse Gouda. The result is a dry cheese that has a sweet finish. This 2 year old goat gouda from Holland is incredible.
Beemster Goat Gouda
The unique blue sea clay soil of the Beemster polder contains special mineral and therefore special grasses which makes the fat softer and sweeter than other milk in the Netherlands. Aged for 4 months, it’s smooth and sweet with a wonderful clean finish. Another great Dutch Gouda.
Goat cheese and Provence: it is hard to know where to even start describing this magic relationship. Goat cheese is not only seen on every cheese platter at every meal it is seen in salads, sandwiches (toasted or not), pastas and goat cheese may join tomatoes and herbes de Provence to create an energizing omelette. Yes, the rind of the Bucherolle is edible. But there is not étiquette: some never eat the rind, while for others the rind is an essential part of the cheese.
Capra With Honey
Capra’s creamy white goat cheese is mild, milky and slightly tart with a citrus tang. It’s perfect for spreading on crackers or crumbling on your favorite salad. The addition of honey tops it off with a sweet, floral finish. From Belgium. Capra produces certified organic goat cheeses on their family farm in East Gippsland. All of their cheeses are free of preservatives and are made using vegetarian, non-GMO rennet.
A French goat log. A log of creamy white goat milk, mild, milky and slightly tart and citrusy. This can be used as you would cream cheese. Semi-fresh, semi- spreadable.
Truly a rewarding cheddar type made with pasteurized goat milk in Quebec, Canada. Aged 12+ months, it is firm, a hint of crystallization, slight caramel taste, rich, creamy, and nutty flavor. Such a nice composition. A must try.
Ekte Geitost, the unique specialty made from 100% goat’s whey. Naturally sweet and with a high mineral content, it is used in Norway as a sweet topping for bread.
Frans Hals Goat Gouda
Dutch goat’s milk gouda, aged for 26 weeks. The goats live in loose hosing barns with straw bedding, and in the pastures. Named after the painter known for his free and lively style of painting. Smooth, rich and savory, this cheese has a buttery, nutty flavor. Great with a fruit-forward wine such as a Shiraz or Zinfandel.
Garrotxa de Muntanyola
Named after La Garrotxa county in the Catalonia province of Spain. Pronounced “gar-ROACH-uh.” Under earlier dictatorship this cheese had disappeared because cheese makes were forced to produce large volumes of milk for large cheese. Many Spanish Artisanal cheese disappeared. In 1982 this cheese was revived in 1982. It has the tang typical of goat’s milk cheeses, but without the goaty taste.It has a greyish-blue, velvety mound on the rind. Most people don’t eat the rind. Some like it, though, saying that to them it tastes similar to Brie mould.
Honeybee Goat Gouda
Made with a drizzle of honey added to pure goat milk for a cashew-like nutty sweetness. Slightly sweet, full of flavor, yet not strong or salty. Easy to slice, grate or cube, wonderful in salads or as a snack with fruit.
World Cheese Champion – 2016.
At the Madison, Wisconsin, USA World Cheese Competition, in the category called: Flavored Semi-soft (semi-hard) Goat’s Milk Cheese, our Honey Bee Goat® cheese received the second prize and scored 99.5 points out of a 100.
From California, Humboldt Fog is an elegant, soft, surface ripened cheese. The texture is creamy and luscious with a subtle tangy flavor. Each handcrafted wheel features a ribbon of edible vegetable ash along its center and a coating of ash under its exterior to give it a distinctive, cake-like appearance. An American Original
Spanish cheese made from the milk of the Serana goats and from the nearly extinct Retinto and Verata goats. PDO protected and made only from registered farms. Rubbed with paprika, this cheese reflects the varied herbal diet of the goats. Slightly acidic, peppery and salty with a goaty after taste.
Laura Chenel’s Cabecou
This California original Cabecou is a goat cheese button, aged slightly to give it a nutty flavor and dense texture. Then we marinate the discs in a mixture of savory herbs, organic canola oil and California extra virgin olive oil. This cheese has it all! It’s creamy yet firm and easy to handle.
Le Clare Goat Cheddar
From Wisconsin comes this easy to love sweet, aged, fruity, raw cheddar. Great for a cheese tray or melted on a burger. Pairs nicely with fruity wines and Belgium Lagers.
Aged six months or more, this blushing, ivory-colored cheese is dense and smooth with a slight crunch of protein crystals that form naturally with aging. Made in Holland exclusively for Cypress Grove Chevre, Midnight Moon is nutty and brown buttery up front with a long caramel finish. Serve with fig jam and seeded crackers or bread. Try melted between slices of rustic sliced bread or as a decadent addition to macaroni and cheese.
Murcia al Vino
(Another brand is Drunken Goat) The Murcian goat gives the milk necessary for producing this exquisite Spanish cheese. This pasteurized, goats’ milk cheese is washed twice in red wine. The cheese is creamy, smooth and very white and the wine-washed red rind add color and flavor. You won’t be disappointed.
Nordic Grumpy Goat
A bold, semi-hard, but still creamy, goat cheese, handcrafter by award-winning Wisconsin cheesemaker, Al Bekkum… Cellar-aged for over one year for an audacious robust flavor.
Nordic Smoked Goat Cheddar
From Westby, Wisconsin this cheddar is made the same way as traditional cheddar, but with a couple of twists. First they use goat’s milk, giving the cheese a distinctive white internal color, nutty flavor and distinctive tagniness. Then they smoke it with all-natural hardwood smoke to take the flavor up a notch. Put this Mild Smoked Cheddar on a cheese plate, sandwich or serve with seasonal sliced fruit for a summertime treat.
Spain is a dry mountainous land; in the very center is the province of Madrid. Madrid is surrounded by the famous area of Castille La Mancha, where most of the world famous Manchego cheese, made from ewe milk from the local breed of Manchega sheep, is made. Alimentos de Miraflores, an artisan fromagerie is making interesting new creations from local milk. The cheese Pena Gorda, named for the estate, is a goat’s milk cheese, crafted from the local herds of the Sierra de Guadarrama Mountains. It is made in the fashion of the traditional shepherd’s cheeses, and looks very much like a rustic wheel of Manchego. The pale interior is the main indicator it is something different. The exterior is marked with the same basket pattern as Manchego. The cheese is semicured, four to five months maturation, aged only enough to develop a beautiful flavor and still retaining a moisture level to be supple and delicate. The cheese is slightly sweet with the aroma of flowers and grasses; it has a very clean, milky taste. Try with a pale beer or a Cava, paired with fresh fruit or Marcona almonds.
Potato Chip Goat Gouda
Named after the Van Dijk‘s daughter, Dorothea, world famous chef Cas Spijkars created a potato chip goat cheese to win the annual Dutch award for “Most Unusual Food” in 1993. For years, chef’s from all around Holland competed to create what chef Cas Spijkars has accomplished, a recipe that incorporates its countries most traditional culinary ingredient of potato skins, basil oil, coriander oil and chopped onion into its country’s most popular goat cheese. He then ages the cheese for more then 60 days in which during this process he adjusts the temperature and humidity every few days to give it its nutty flavor, light creamy-colored and firm body. Being that this is such a exquisite cheese only 4,000 of these cheeses are produced a year.
Snow White Goat Cheddar
A creamy white Goat Cheddar Cheese made in 38# wheels and cave aged for 6 months. The flavor is deep and complex with pleasant earthy notes. Took 2nd Place at the 2007 American Cheese Society Competition and 2008 “Best in Show” at the American Cheese Society Competition.
Spanish Goat Feta
Spanish Goat Feta Tins Pure goat’s milk Feta cheese, elaborated with the best milk of goats from Andalusia’s mountains. Creamy, with a very fine and clean goat’s milk feta flavor.
1,000 Day Gouda by Landana
Landana 1000 DAYS is the jewel in the crown of Dutch Gouda cheeses. It is made using only the very best, carefully selected Landana cheese that is left to ripen naturally for 1000 days. The specific temperature, humidity level, and the care and attention required to produce this premium product are a closely guarded secret, ensuring a unique, top-quality cheese. This 1000-day process of intensive ripening and care – ‘affinage’ – culminates in a full flavored, highly refined, mature cheese. The cheese has a warm, golden color, similar to the color of caramel.
Appenzeller cheese is a hard cow’s-milk cheese produced in the Appenzell region of northeast Switzerland. It has a documented history of at least 700 years. Today, about 75 dairies produce it, each with a different recipe for their brine wash. Most of the recipes are trade secrets.
An herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind. The cheese is straw-colored, with tiny holes and a golden rind. It has a strong smell and a nutty or fruity flavor, which can range from mild to tangy, depending on how long it is aged.
Armenian String Cheese
In Armenia, traditional string cheese includes black cumin(scientific name Nigella Sativa)and a Middle Eastern spice known as mahleb, and it comes in the form of an endless loop. The cheese forms strings because of the way it is pulled during processing. Other cheeses are only cut and pressed, not pulled, and don’t develop strings.
Asiago with Basil
Basil is a symbol of love in present-day Italy, and its sweet romance with savory Asiago is a timeless match. At least six months of careful aging prepares the Asiago wheels to be hand-rubbed with basil and extra-virgin olive oil for a flavor that is both unique and award winning. We invite you to live vicariously through this passionate union.
Asiago with Rosemary
Heralded as the “dew of the sea,” Rosmarinus officinalis provides the perfect savory high note for this rich, nutty and fruity taste sensation. A gold-medal winner of the 2008 World Championship Cheese Contest, this extraordinary delight wears its laurels as lightly as the perfect balance of hand-rubbed rosemary and Italian olive oil.
Bandon Vale Vintage Cheddar
Based in the heart of the rich West Cork dairy region, Bandon Vale initially was set-up to revive the art of cheese making in the traditional style with the manufacture, sale and establishment of a brand of territorial hard cheeses. Aged one year, this has a nice full flavor and a creamy texture.
Barber’s Vintage Cheddar 1833
“We have been making cheese on our farm in Ditcheat, Somerset for six generations. Made using traditional starter cultures, rich milk from our cows, and always matured for at least 24 months, Barber’s 1833 Vintage Reserve Cheddar is the culmination of all our achievements. A deliciously creamy cheese with both savoury and naturally sweet notes. Only the very best leaves with the 1833 stamp.”
Beecher’s Smoked Flagship
Straight from Seattle’s historic Pike Place Market. Made in living museums where visitors can watch the 5,000 year old art of cheesemaking.
15 months of aging nurtures the flavor and texture of Flagship to perfection. The cheese is then naturally smoked over a distinctive blend of apple and cherry wood, resulting in Flagship’s signature robust and nutty flavor infused with the heady, fruity essence of natural hardwood smoke.
“Beemster X-O- is matured for 26 months making it Beemster’s oldest cheese. Many people see 3-5 year old cheeses in stores and ask us why we do not make an older product. Once you have tasted Beemster X-O- you will see the answer is quite simple. As a cheese matures the flavors one tastes in the cheese expands. As this process happens moisture also exits the cheese, thus leaving the cheese tasting crumbly and granular in one’s mouth. Because of Beemster’s unique milk, X-O- is able to obtain one of the widest flavor ranges possible in only 26 months and still retains its smooth and creamy taste. Beemster X-O- is wonderful with port wines, as well as sweet whites, such as a Riesling. X-O- can also be grated and used as a wonderful alternative to Parmesan for pastas.
Inspired by a traditional Italian farmstead cheese, Bella Vitano Gold combines the fruity flavor of a premium Parmesan with the creamy smoothness of fine Cheddar. It won a Gold Medal at the 2008 World Cheese Awards.
BellaVitano with Espresso
Espresso BellaVitano is one of the award-winning cheeses in the Sartori Reserve product line. This gourmet cheese is a delicious treat for your breakfast or dessert. Freshly roasted espresso is hand-rubbed into sweet, sugary BellaVitano wheels aged to creamy perfection. The cheese received a Silver Medal in the 2010 World Cheese Awards and a 3rd place in the 2011 American Cheese Society Competition. It pairs well with Pinot Noir, Shiraz, Merlot and Chardonnay or with your fruit beers, stout, Porter beer, Trappist style ale or Barley wine. Food pairings are also multiple, how about chocolate, dried fruit, sweet pastries, honey.
Bellwether Farms Crème Fraîche
This classic, French-style cultured cream has a rich, nutty flavor with an appealing tart edge. A basic pantry item in French kitchens, it is an ingredient used by fine cooks in many cuisines. Pour over fruit, whip into soups, stir into sauces. Créme Fraîche never curdles while cooking.
Big John’s Cajun
This spicy hand-rubbed cheese packs a heated punch as you near the rind. Made from the milk of local Jersey cows in Northern Utah, the combination of sweet creaminess and spice make it a great addition to any cheese plate. The spice is right! The Cajun rub was developed by local Ogden, UT chef John Dearmin using only the finest ingredients. Unlike typical Cajun rub, Big John uses cayenne pepper instead of paprika. Sorry, the rest of the recipe is top secret. The spiciness of the rub is a nice compliment to the creamy texture of the cheese. Watch out, this cheese packs a heated punch as you near the rind.
Taking its name from the spectacular mountain range in South Wales where it is produced, Black Mountain is a combination of matured Welsh cheddar, white wine, garlic and herbs. With a wonderfully balanced flavour, Black Mountain compliments any food or eating occasion.
This particularly attractive cheese blends the fresh mildness of creamy white stilton with the delicate flavor of whole blueberries. Sweet, delicious, great dessert style cheese.
Boerenkaas is made in Holland on small family farms from May until October while the herd is in the fields eating fresh grass. Boerenkaas or Farmers Gouda is sweet and smooth, with a natural depth of flavour due to it’s raw milk nature. That depth is what sets it apart from its mass-produced counterparts.
Vintage Chipotle Cheddar
The Original Chipotle Cheddar, and the only Artisan version made from raw milk and aged over 60 days. Flavored with just the right touch of Chipotles, a naturally smoked jalapeno, which ensures our cheddar flavor isn’t overpowered. Absolutely All Natural and made with raw milk. No artificial hormones, lactose intolerant safe and vegetarian approved. 100% handmade in California.
“What is real Brick cheese anyway?” Brick is an American original. It was “invented” in 1877 by John Jossi, a Swiss-born American cheese maker. As Mr. Jossi created it, Brick cheese is firmly in the tradition of the great washed rind cheeses of Europe. Its flavor is enhanced during ripping of the bacterium linens, the same pleasantly pungent bacterial action that contributes to the flavor of the classic French cheeses like Pont I’Eveque, St. Nectaire, Reblochon and Livarot. Real Brick has a heady aroma and modestly full flavor that will almost assuredly keep Brick from ever being the most popular cheese in town.
Brun-uusto is the newest cheese from Brunkow Cheese of Wisconsin. The expert Wisconsin cheesemakers at Brunkow have translated Brun-uusto into an authentic version of Juustalepia, a specialty cheese with Finnish and Swedish origins. The name Juustalepia (HOOstah-lee-pah) is Finnish, and translates as “bread cheese,” an apt description since Brun-uusto’s appearance and aroma is similar to toasted bread. Its characteristic sweet caramel crust is produced through a slow baking process. Brun-uusto’s unique flavor is most pronounced when served warm. It can be heated in the oven, microwaved or grilled.
As a cheddar matures, its fats and proteins undergo biochemical changes that produce flavor compounds. So the older the cheese gets, the sharper, or more intense, it is likely to be. Old Quebec Vintage Cheddar an extra-sharp cow’s milk cheddar (aged at least three years), with a smooth texture, a full-bodied flavor and a tangy finish. Serve with a ripe pear, a piece of apple pie, a burger or grill it between two slices of crusty bread. Also terrific on its own with a nice Cabernet or Syrah, a fruity red wine.
Cantalet is one of France’s oldest cheeses. Dated back to when the Romans colonized the area over 2000 years ago. It is produced in the Auvergne Valley of France. Cantalet is a firm moist, mild but buttery flavored cow’s milk cheese. Serving Suggestions: Cut into salads with walnuts,serve with pears, apples or grapes, great melted in sandwiches. Light, fruity red or white wine will compliment.
From Switzerland, this raw, cow’s milk cheese is cave-aged for over a year. As the cheese ages, the potassium lactate crystallizes, as do the natural minerals, giving a light crunchy texture to go with the deep nutty taste. It is full-flavored, almost sharp, and dense. The wheels are 80#. The cheese is rich and delicious. Makes the best grilled cheese sandwich, ever!
Cheddar with Carmelized Onion
Made in Wales by the same Abergavenny Foods that make Black Mountain, Red Dragon and Harlech. This is an English cheddar with caramelized onion. Creamy, sweet, and full of flavor. Try on a burger or in your eggs.
Available in Kalamazoo, Muskegon
Comte (com-TAY) is made from raw cow’s milk in the Franche-Comte region just west of the Swiss border. Strict regulations govern where and how it is made,and even a wheel made according to the rules may be denied the Comte label if it fails the required taste test. A large cheese, weighing in at about 80 pounds, Comte is a long-keeping cheese that got mountain people through the winter in times past. Comte is never too salty, sharp, acidic or harsh. Use Comte in your potato and other vegetable gratins or in a French onion soup.
With generous flakes of chive and onion, Cotswold has a smooth texture, fresh aroma and lingering taste. It was one of the first blends launched by Long Clawson in the early 1970s and has remained a firm favourite. It is fantastic served simply in a crusty baguette sandwich, and also makes a versatile cooking ingredient.
This English cheese has been produced in the town of Hawes in Wensleydale, North Yorkshire, England for hundreds of years. There are several varieties of this creamy and crumbly cow’s milk cheese and this is one of the favorites, especially during the holidays.
Spread the delicious! New Premium Vermont Cream Cheese is made from the same first-quality New England milk and cream as all of Cabot’s award-winning cheeses. One taste of this thick and rich spread on your breakfast toast or a mid-afternoon cracker will make it your new, and all-time, favorite.
Délice de Bourgogne
This decadent triple-cream cheese is incredibly rich, full-flavored with a smooth, melt-in-the-mouth texture. The rind is yellowish-white with a soft, chalky-like dust and a remarkable aroma. The aroma can be quite pungent but it is an interesting contrast with the buttery-sweet texture and subtle taste. Délice de Bourgogne is a sumptuous cheese.
Double Cream Gouda
Also known as Roomkaas, Double Creme Gouda is known as one of the most creamy and mellow cheeses made in Holland. In the controlled conditions of small cheese-making factories, every cheese is painstakingly prepared, treated and aged
Emmentaler is the classic “Swiss” cheese, a creamy cheese with deep holes and pockmarks which has been made in Switzerland for centuries. Emmentaler has a protected origin designation so that the integrity of true Swiss Emmentaler can be maintained, by requiring that cheese labeled Emmentaler meet a stringent set of requirements. Emmentaler is a brined cheese, which gives the cheese a slightly salty flavor and a strong rind. The wheels of cheese, when finished, often weigh upwards of 150 pounds (70 kilograms), and are carefully monitored to ensure that the cheese is of the high quality associated with Emmentaler cheese. As the grandfather of all Swiss type cheeses, Emmentaler is revered by many consumers, and is well worth the additional cost at the market.
Boursin knock off. Garlic cream cheese. Good for crackers or recipes.
Farmer cheese (also farmer’s cheese or farmers’ cheese) refers most often to an unripened cheese made by adding rennet and bacterial starter to coagulate and acidify milk. Farmer cheese may be made from the milk of cows, sheep or goats, with each giving its own texture and flavor. During coagulation the mixture separates into curds (solid) and whey (liquid), then the whey is drained off. Further pressing out of the moisture yields the malleable solid results of pot cheese, whilst even more pressing makes farmer cheese, which is solid, dry and crumbly. There are many kinds of farmer cheese worldwide.
What is a truckle? In the old English Language a Truckle means cylinder shape. Traditionally, Old World Cheddars are formed in truckles.
Milton Creamery worked hand-in-hand with the Flory Family of Jamesport, Missouri to develop this aged clothbound cheddar.
Instead of aging it in plastic, this cheese ages with the cheesecloth left on the outside, allowed to dry for ten days, then coated with lard to minimize mold penetration, and aged twelve month. The cloth allows the cheese to breathe resulting in a dry, crumbly texture.
Fol Epi Swiss
Fol Epi is produced in Pays de Loire, a region of France widely known for its dairy production. Its unique recipe is inspired by Emmental cheese. The cheese is aged up to three months to achieve its distinctive taste. Compared to a Swiss-style cheese, Fol Epi is sweeter and less bitter. It has the traditional holes of a Swiss cheese. Fol Epi has a somewhat sweet, nutty, and fruity flavor.
The words “Fol Epi” mean “wild wheat stalk” in French – a fitting name for this smooth cheese enrobed in a golden-brown rind. The name is reminiscent of its unique loaf shape and its distinctive rind design with embossed decoration.
Usually found in most homes in Northern Italy, this younger and milder Fontina is a perfect melting cheese. The Lady likes to use it in mac n cheese to make the cheese sauce creamier. Sometimes when melted, cheddars have a tendency to separate and adding this style Fontina, prevents the separation in the sauce. Plus it tastes delish and brings a sweet, nutty taste too the dish.
The world’s most famous melting cheese, Raclette is made in the Alps on both sides of the French-Swiss border. Eaten as a table cheese, Raclette has a smooth, creamy taste that is neither too salty nor sharp but has a pungent aroma that is not for the timid. An herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind. The cheese is straw-colored, with tiny holes and a golden rind. It has a strong smell and a nutty or fruity flavor, which can range from mild to tangy, depending on how long it is aged.
The term, mozzarella is used for several kinds of Italian cheeses that are made using spinning and then cutting (hence the name, as the Italian verb mozzare means “to cut”
Fromager d’Affinois (fro-mah-ZHAY dah-fee-NWAH) from France is a brie-style cheese that is unparalleled for it’s creamy paste. Fromager d’Affinois has a pea-pod taste, fresh and smooth and perfect!!! Don’t bake this one!
Serve this brie-style cheese with our favorite Almondina crackers. Delicious.
Gouda with Basil and Garlic
This creamy smooth cheese has been delicately seasoned with basil and garlic. The slightly higher fat content gives the cheese a richer flavor and creamier texture. It’s a gouda style cheese, so it is easy to melt, grate or slice. Great on bagels and in omelets.
Gouda with Black Peppercorns
This mild creamy Gouda with black peppercorns offers a taste nice balance. It’s a versatile cheese with a unique and interesting flavor profile. It’s a good cheese to use in salads, sandwiches and omelets.
Grafton Cheddar 2 Year
Grafton Maple-Smoked Vermont Cheddar
Grafton artisan cheese makers take already-aged Cheddar and smoke it over a smoldering maple-wood fire food a cheese so memorable, you’ll want to serve it at every meal. Its deliciously versatile!
Harlech, which takes its name from the famous Welsh Warriors of the Middle Ages, is a blend of Welsh Cheddar with chopped horseradish and parsley, coated in an orange wax. Harlech has a unique character with a smooth texture that successfully blends the intense flavour of horseradish and the fresh parsley taste.
A semi-soft Danish cow’s milk cheese. It is a table cheese that can be sliced, grilled, or melted. In 1952 Havarti cheese was named after the Havarthigaard, where the owner, Hanne Nielsen developed modern cheesemaking in Danish agriculture during the last half of the 19th century. Available Plain or with Dill, Jalapeno, or Herb & Spice.
County Tipperary of Ireland is the idyllic setting for the production of delicious Tipperary Irish Cheddar. Tipperary Cheese, aged over twelve months, has a rich creamy texture, which just melts in your mouth. It has a delicious sharp taste, which satisfies the appetite for a snack whether on a cracker or a slice of bread. The rich yellow color in Tipperary Cheddar comes about as a result of plentiful Beta Carotene in the milk, which develops in the rich, fertile grasses that feed the cattle.
Kurpianka is a Polish smoked cow’s milk cheese with a touch of garlic. A herbaceous palate pleaser with a springy texture that melts in your mouth. Yum.
Le Crémeux de Bourgogne
A lush and buttery triple créme cow’s milk cheese from Burgundy. A sweet and milk bloomy rind cheese. Lovely.
A rolled cheese that looks like a jelly roll, Le Roulé is made with cow’s milk and is easily spreadable. The herbs and garlic flavoured cheese makes a great appetizer. Made in France without rennet, suitable for vegetarians.
One of Clawson’s first true dessert cheeses, Lemon Zest has become a favourite, combining the mildness of White Stilton with the zing of lemon. White Stilton is also a protected name cheese and is made in a similar way to its blue cousin – except that no mould spores are added and the cheese would be sold at about 4 weeks of age. It is a crumbly, creamy, open textures cheese and is now extensively used as a base for blending with apricot, ginger and citrus or vine fruits to create unique dessert cheeses. Tastes like lemon cheesecake. I love serving a small piece with fresh berries.
Made with pasteurized cow’s milk, Leyden has a firm composition. The addition of cumin seeds (responsible for its tangy flavor and spicy aroma) distinguish it from other Dutch cheeses. With its flavorful cumin seeds, this cheese makes a memorable lunch or appetizer platter. Serve slices of Leyden with cold-cuts, spicy-sweet honey mustard and a good dark bread such as rye or pumpernickel. These can be served warm or cold and topped with slices of ripe tomato and parsley or fresh arugula. Serve with Rieslings or try it with Clay Avenue Pear Wine. It’s also great with German or Belgian beer.
Liederkranz is an American re-creation of Limburger cheese, made subtly different by the use of a different bacterial culture for smear-ripening. Liederkranz is a cow’s milk cheese, with an edible pale yellow-orange tan crust, and a semi-soft, pale interior with a mildly pungent flavor and distinct aroma that could become unpleasantly ammonia-like if aged incorrectly. Liederkranz was created in 1891 by Emil Frey (1867–1951), a young Swiss cheesemaker in Monroe, New York, who created Velveeta there in 1923. Frey named the cheese after a local singing society, a Liederkranz Club (“singing circle”), perhaps the famous one in New York, or perhaps really just on a whim for its Germanic sound.
Limburger is a stinky cow’s milk cheese that originated in Limburg. Today, that area is known as Germany, Belgium and the Netherlands. The majority of Limburg cheese in production today is made in Germany. To watch Limburg cheese mature burger is soft, spreadable and pungent. Lovers of Limburger are truly special people with a unique palate and a hunger for the unexpected. A popular preparation of Limburger cheese is the Limburger sandwich; Rye bread, spread with cheese and toped off with a large slice of onion. If you’re looking for a wine pairing, stop. Limburger cheese will overpower just about any wine you try with it. Enjoy your stinky snack with a hearty beer or an intense cup of coffee.
This French Swiss cheese is made from pasteurized cows’ milk for a delicious sweet and nutty taste. Not real “Swissy”. Its golden color and large eyes make this Swiss a market special. It slices, dices and melts easily! Top burgers, slice on sandwiches. Perfect.
Like its younger version from Menorca, Spain, aged Mahon has an even fuller flavour. The cheddary nuances are more pronounced and the sea saltiness a little addictive. This is my favorite “pocket” cheese. Take it with you wherever you go!
Menorca produces enough cheese to make Mahon Spain’s second most popular cheese next to Manchego. A 100% cow’s milk cheese, ripened in underground caves for at least 60 days, Mahon has a bold, magnificent flavor. Almost cheddary, the slightly sea-salty unique cheese is a must try for any cheeselover and an absolute necessity for the true connoisseur. A true, bright orange favorite of mine!
Mango Ginger Stilton
White Stilton is made in the same way as blue Stilton except that the blue mould is not added to the vat at the making stage. White Stilton has a fresh, milky flavour with a beautiful creamy background. Ideal with fruit or crumbled onto salads or melted onto toast. Mango-ginger Stilton has become increasingly popular – for some it is an ideal snack for others the perfect end to a meal, combining both the cheese and dessert course in one
Marieke Gouda with Feonegreek
Marieke Gouda Foenegreek is a unique flavored cheese. The seed Foenegreek gives the cheese a nut tasting but a maple syrup smell, a flavor hard to forget! Made in Wisconsin. Artisan. Raw cow’s milk. Clean. Pairs well with a fruity white wine, like white burgundy or chardonnay or in reds you could go for a fuller, fruitier wine, like Cabernet.
In 1990, BelGioioso became the first American company to manufacture this fresh Italian cheese in the United States. We now offer three types of Mascarpone for various applications. Our classic version is a naturally sweet, yet surprisingly light cheese (1/2 the calories of butter) produced only from the freshest cream. Its soft, creamy texture spreads with ease and blends well with other ingredients.
Meadowkaas is only available for three months in the spring, when the Dutch cows wander out of their winter barns to happily graze on the green grasses of Northern Holland. The fresh milk is high in cream content – over 50%. It serves as an excellent grating cheese. Try on toasted baguettes or on top of potatoes au gratin. Pair with a lager beer.
The excellent line of Melkbus raw milk Gouda cheeses (called Boerenkaas, or ‘farmer cheese’), is made by small dairy farmers around the Netherlands for cheese giant Uniekaas. Each style of Melkbus cheese is numbered, with the number corresponding to the farm that produces it.
Melkbus 149 is a buttery, unpasteurized Gouda imbued with the amazing flavor of Italian black truffles.According to Culture Cheese Mag, the truffles are generously added to the curd before the cheese is pressed into the mold and shaped. Ten weeks of aging results in a cheese that is semi-firm, sweet, young and mild, yet intensely permeated with the flavor of the truffles.
Holland’s Mona Lisa is a magnificent gouda. It has been aged about eighteen months and has the flavor to prove it. Rich caramel, a little sweet, a little salty. It has a nice balance of flavor.
From Germany, a spectacular brie flavored with wild mushrooms. Earthy and sweet. Enjoy. Kostlich. Delicious.
The Belgians, known for their beer and cheese, say this cheese is the perfect match to a glass of abbey ale. Buttery and nutty.
Parmigiano Reggiano is made from raw cow’s milk. Only milk produced between May 1 and November 11 is used in producing the true Parmigiano-Reggiano cheese,the only additive allowed is salt which the cheese absorbs while being submerged for 20 days in brine tanks saturated to near total salinity with Mediterranean sea salt. The product is aged an average of two years. True Parmigiano-Reggiano cheese has a complex fruity/nutty taste with a slightly gritty texture.
Persian Fetta is a silky textured cows milk fetta marinated in extra virgin olive oil, garlic and herbs. It is made by Yarra Valley in Austrailia Persian Fetta is a fabulous cheese, Serve in a small bowl alongside your favourite mature cheeses and you will have an interesting addition to your cheese board. Drizzle Persian Fetta over any salad dish whether it be rocket and lettuce or lentil based. Try it with caramelised vegetable, or serve a little on a richly flavoured fish such as trout. On its own it makes a great pasta sauce or add it to pureed spinach for ravioli. Grate a little parmesan on the top to finish the dish. Your imagination is the only limit to ways you can serve Persian Fetta. The herb infused oil is a fine ingredient in itself so when you have eaten the cheese, use the oil for a delicious dressing on your salads.
Piave Vecchio or Old Piave is made from the pasteurized cow’s milk. The cheese is made by a cooperative in the Piave River Valley region of Belluno, Italy in 15-pound wheels with the name impressed in the rind. This gourmet cheese has been aged for about 12 months and has a dense texture and butterscotch aroma and flavor that resembles a young Parmigiano Regiano.
Pleasant Ridge Reserve
Pleasant Ridge Reserve is the most aged (at least 15 months) of the Pleasant Ridge styles. One of Wisconsin’s most awarded cheeses, Pleasant Ridge is the only cheese to have won the coveted Best of Show Award from the American Cheese Society three times. A raw milk cheese, it is made from the milk of a single herd, fed and managed using natural “Old World,” hand-crafted practices. Made of raw milk from a single herd of cows rotationally grazed. Firm texture and a nutty/grassy flavor. Similar to French Beaufort. Firm toward the exterior, Pleasant Ridge becomes creamier and milkier at the center. As the cheese ages, its flavor becomes more complex and concentrated It has a musty and mushroom flavor that is rather strong in aroma without being too stinky. Pleasant Ridge Reserve is usually eaten as a table cheese, excellent as an appetizer or a dessert cheese. Eating it at room temperature brings out the full depth & complexity of its flavors. Wait at least 45 minutes after taking it out of the refrigerator before serving. Pleasant Ridge Reserve is an excellent cooking cheese. Similar to French Gruyères, it is superb in soups, fondues, gratins & omelets. Pairs well with Beaujolais, Chardonnay, Pinot Noir, Muscato, and Riesling.
Made by Evergreen Lane Creamery in Fennville, MI this cow’s milk cheeses is washed with the Poet Stout from New Holland Brewery and has a nutty, earthy, mildly sharp flavor. Try it alongside The Poet Stout for a perfect pairing. Tastes great melted too!
Available in Kalamazoo
Prairie Breeze Cheddar
Prairie Breeze is a sweet continental cheddar-style cheese that is loved by all. Made on small farms, the cows are hand-milked by Mennonite Amish in Iowa. Dry with pleasant nutty tones and crystal crunches; a great cheese for snacking and sandwiches. Vegetarian rennet.
A lovely Swiss-style cheese made in Southern Iowa. Only produced when cows are pasture grazed. Full Flavored with a grassy aroma. A terrific cheese for melting and wedged for a cheese board.
Prima Donna Aged
Prima Donna Red or Aged from the Netherlands. It has much in common taste-wise with the aged gouda (actually pronounced how-da) from the same region. The cheese really has a sweet butterscotch-like flavor that is emboldened thanks to the little crystals (crystallized enzymes) contained within. This is a wonderful snacking or stand-alone cheese thanks to its melt-in-your-mouth-ability. A farmers market favorite
Prima Donna the Younger
Prima Donna Blue or Young from the Netherlands. Nutty flavor, very sweet, smooth and creamy. Farm-made in 30-pound wheels, this is one of the rare Dutch cheeses that is not a Gouda (though it IS reminiscent of a Gouda.) Made with skimmed cow’s milk (and thus slightly lower in fat than some cheeses), Prima Donna nonetheless melts in the mouth
Provolone Dolce is mild; it’s made using calf’s rennet, and is aged at the most for 3 months. As one might expect it’s delicate, and has a creamy milky taste.
Provolone Piccante is sharp; it’s made using goat or lamb’s rennet, and is aged for up to a year. It’s much drier than the Dolce and sharper; though some people will serve it at the close of a meal many prefer to use it as an ingredient. Forms of Provolone piccante can reach 200 pounds (the elongate shapes).
Quickes Double Gloucester
It is unusual to find a Double Gloucester that has been produced using traditional methods. This product is made using vegetarian rennet. The Quicke family have been farming at Home Farm- near the village of Newton St. Cyres in the South West of England- for over 450 years. 25 years ago Sir John Quicke and his wife Prue built the dairy where Sir John’s daughter Mary continues to produce outstanding cheeses today.
Quickes Traditional Oak Smoked Cheddar
Handmade traditional cheddar matured for our special Vintage cheddar. By wrapping each one in muslin, the cheese is allowed to breathe as it matures, forming the old fashioned rind – a hallmark of traditional cheddar. A well-flavoured mature cheddar 12-15 months in age is specially selected to be naturally smoked for 3-4 hours over oak chips from the farm’s woodland. The truckles are cut into 1.5 Kg pieces prior to smoking as this ensures the flavour will infuse throughout the cheese. No artificial flavourings are added.
Named after the dragon symbol on the Welsh flag, Red Dragon is a blend of Welsh cheddar cheese, wholegrain mustard seeds, and Welsh ale. Coated in a bright red wax. Made in Abergavenny, Wales.
Red Witch is a raw cow’s milk cheese from Rossrutti, Switzerland that has been aged for nine months in aging cellars, lending a well-balanced, nutty flavor and a creamy texture with crystals developing over time. Red Witch was crafted to fit the playful spirit of Carnival (Mardi Gras) with a cayenne pepper rubbed rind and “scary” witch label.
Reny Picout Smoked Gouda
Real smoked gouda, not smoke flavored. From Benton Harbor, Michigan. This cow’s milk gouda is not overly smoked, smooth and delicious.
This Dutch gouda-like cheese is “flavor dense”. This cow’s milk cheese’s flavor is sweet, salty and butterscotch-y. You’ll need a heavy knife to breach this rewarding fortress of cheese.
Rosso di Langa
A washed-rind, mixed-milk Robiola. The use of annatto (a natural vegetable dye) to brush the cheese produces a milder character with a hint of mushrooms. A gentler, stronger cheese
Made using a traditional recipe, Rutland Red is buttered, cloth-bound and matured for six months to produce a flaky, open texture cheese with a slightly sweet, caramelized flavour and rich golden orange colour. It is the only pasteurized Red Leicester produced in the county of Leicestershire and is a firm favourite at Long Clawson Dairy.
Saint Angel is a triple cream cheese made from pasteurized cow’s milk collected in Massif du Pilat. This cheese is square with a bloomy rind and smooth creamy inside. Made by the D’Affinois group, it has an ultra silky, smooth, and creamy texture which is a result of the ultra filtration process known in D’Affinois cheeses
Sap Sago Cheese is a 100% natural cheese with a deliciously distinctive flavor. The hard, low-fat, pungent, grating cheese has a history that dates back to 1463 from the mountains of Canton Glarus in Switzerland. Also known as Swiss Schabziger®, this unique grating cheese is still manufactured with the same recipe from a thousand years ago. It uses skimmed cow’s milk mixed with aromatic blue fenugreek, which makes it so healthy and gives it its characteristic aroma and and attractive green herb color. Swiss Schabziger® comes packaged in a 3-ounce cone. Its uses are endless — grate it over boiled or baked potatoes, noodles, pasta, pizza, soups and salads and even over apple and cherry pies. The Swiss often mix Sap Sago in equal parts with butter for a very tasty spread for fresh breads. This almost fat-free cheese is for the more adventuresome. It keeps almost indefinitely at room temperature (however, we keep it under refrigeration) and you’ll find that a little goes a long way. Imported from Switzerland.
A washed rind and smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. Its crust is thin.
A cow’s, milk semi-soft cheese from the Piedmont region in Italy. Like Asiago in texture, appearance and flavor, “Trugole” is the name of the pasture where the cows graze.
Vella Dry Jack
Made like fresh Monterey Jack and further aged for 7 to 10 months. Firm, pale yellow with a sweet, nutty flavor. This cheese is great for grating, shredding, slicing, cooking, or just plain eating. This is a true American Original, from California. Originally made as a substitute for parmesan
Sweet & creamy taste. Historically, Vlaskaas was made only once a year to celebrate the Flax Harvest. Its creamy sweetness is loved by children and cheese connoisseurs. In 2004 the Vlaskaas recipe was discovered and recreated by Beemster. Since then Vlaskaas has won golden medals around the world and is now made year-round. Gold-medal winner; its creamy sweetness appeals to all palates. Pairs nicely with beers and white wines.
Ewephoria is a new cheese made on a small Dutch farm near a nature preserve in Holland. A pasteurized sheep’s milk gouda, Ewephoria, is sweet and butterscotchy. I love it. Perfect for dessert.
Thessaly, Greece: Free-ranging herds of sheep and goats graze on over two dozen grasses and wild herbs. Fresh sheep and goat’s milk, collected daily by the shepherd’s, is brought to the dairy each morning.Cheese is made in the traditional manner in a modern, clean dairy by master cheesemakers. Feta is aged for four months in seasoned birch barrels and cellared at 55° and 85 percent humidity.
Traditional Kasseri cheese is produced in the Thessaly and Macedonia Region of Greece. Made from Sheep & Goat’s milk. Microbial rennet makes it suitable for vegetarians. In 2002, Greece won a long, hard-fought battle to get European Union Protected Designation of Origin (PDO) status for its : Feta, Halloumi, Manouri, Kasseri, and Kefalotiri. Kasseri is consumed as is, in sandwiches, as the main constituent in kasseropita pie, or in “kasseri tiganismeno” or saganaki.
(Picture a Lamb on a Motorcycle)
Aged just 3-6 months, this cheese develops a deep buttery color and smooth texture. Made in Holland exclusively for Cypress Grove Chevre, Lamb Chopper is a sure crowd pleaser and a favorite with kids!
Serving Suggestions: Serve melted with sauteed mushrooms and polenta. Shave over melon, mint and prosciutto salad. Melt between rustic sliced bread for a grilled cheese everyone will love.
Manchego (12 Month)
Manchego cheese is a sheep’s milk cheese made in the La Mancha region of Spain. A semi-firm cheese with a rich golden colour and small holes. It ranges from mild to sharp, depending on how long it is aged. Manchego cheese is protected by its Denominación de Origen. This controls its production, ensures the exclusive use of milk only from the Manchega sheep, and dictates an aging period (in natural caves) of a minimum of two months. The 12 month cheese is full-flavored, nutty. I encourage you to try it with quince paste or an allfruit jam. Delicious.
Manchego (3 Month)
Manchego cheese is a sheep’s milk cheese made in the La Mancha region of Spain. Manchego is aged for 3 months or longer, and is a semi-firm cheese with a rich golden colour and small holes. It ranges from mild to sharp, depending on how long it is aged. Manchego cheese is protected by its Denominación de Origen. This controls its production, ensures the exclusive use of milk only from the Manchega sheep, and dictates an aging period (in natural caves) of a minimum of two months. The 3 month cheese is creamy and rich. Try it with the quince paste. Note: sheep’s milk cheeses are often requested as alternatives for those who cannot process cow’s milk lactose. It’s worth asking your doctor about eating.
A genuine cheese from the La Mancha region, this artisan Manchego originates on small Spanish hillsides where La Mancha sheep flocks graze. The small-scale, artisan production of this Manchego by Dehesa de los Llanos yields an exquisite cheese that is hand-formed, wrapped, and salted over a 24 hour period. Dry cured for one year in an eighteenth century cave, this Manchego has a robust flavor reminiscent of the Mancha countryside. Enjoy it as the locals do – served before the meal, topped with a spot of membrillo (Spanish quince paste). Also lovely when dipped in honey.
A traditional Greek cheese that has been made in Greece for thousands of years, Mizithra is manufactured from sheep’s milk and the whey. Making spaghetti with Mizithra Cheese and Browned Butter is it’s most popular use. We get it in hard, salty balls, suitible for grating.
First made a thousand years ago. The name Ossau-Iraty — a combination of the Ossau Valley in Bearn and the Iraty Mountains in the Basque country — dates only from 1980, when the appellation was established. But the cheese is ancient, traditionally made by shepherds in mountain huts as they worked their way up the mountains with their flocks of sheep in spring and back down in autumn.
The lovely Pyrenees Ossau-Iraty is an AOC, or appellation-controlled, cheese, one of only two AOC sheep’s milk cheeses in France. (The other is Roquefort.)
Pecorino ala Grappa
Canti Pecorino with Grappa celebrates the marriage between traditional pecorino and grappa distilled in the same region. A fragrant, aromatic and savory cheese. As a result of it’s seasoning, the cheese lacks the enibriating power of alcohol but maintains it’s flavor in a very gentle and untiring way. A perfect match for salami, compotes or jam.
Pecorino Romano Locatelli
Dating back to ancient Roman times, Pecorino Romano is one of the world’s oldest recorded cheeses. Pecorino is an Italian word meaning from sheep’s milk, and Romano indicates that this cheese is of Roman descent. All Pecorino Romano is made in either Lazio, Tuscany, or Sardinia during the months between November and June. These three regions have very similar pastures and breeds of sheep, ensuring consistent flavor and quality. Pecorino Romano is a name protected (DOC) cheese; its production overseen by the Consorzio per la Tulela del Formaggio Pecorino Romano. There are numerous Pecorinos made throughout Italy, but only one Pecorino Romano. Perhaps the most famous brand for Pecorino Romano in the U.S. is Locatelli. Aged for a minimum of nine months, this cheese is hard and dense; strong and sharp in flavor. It is pale yellow in color, with a black paper rind bearing the name Locatelli. Grate this cheese and serve it over pasta, soups, and salads. As a dessert, serve it chunked, drizzled with honey, and paired with ripe pears.
Pecorino Toscano Fresco (Young)
Until recently, the name Pecorino Toscano could be given to any cheese made in Tuscany with any amount of sheep’s milk. The name is now reserved for 100% sheep’s milk cheese made only between September and June. Tuscan pecorini are usually smaller and milder than other sheep’s milk cheeses. Our Pecorino Fresco is aged merely 20 to 30 days. It is mild, sweet and melt-in-your-mouth smooth with just a hint of saltiness.
Pecorino Toscano Stagionato
Pecorino Toscano Stagionato is a semi-hard cheese from Tuscany that is fragrant and unpasteurized. It is made only from sheep’s milk and produced between September and June. The cheese ranges from white to pale yellow with age. Pecorino Toscano is made by collecting sheep’s milk, adding rennet and heating. Eventually it is pressed into molds, salted and aged in a cool, dry place for up to four months. Fresh Pecorino Toscano is mild and creamy with hints of walnut, while aged this Pecorino) is firmer with a sharper taste.
A wonderful pasteurized cow and sheep’s milk cheese from the glorious island of Sardinia. Aged for almost one year this cheese has a wonderful sweet, nutty flavor, a crumbly slightly crunchy texture, and a lingering tangy finish. A favorite.
Primo Sale Pepato
Primo Sale is an Italian, sheep milk cheese primarily produced in the islands of Sicily and Sardinia. The name itself literally means “first salt” and is used to describe early stages of maturation. In the Belice Valley in Sicily, before the cheese is salted and taken right out of the mould, the cheese is called “Tuma”. After its first salting, it is called “Primo Sale”. After it is aged, it is referred to as “Vastedda”. Because the cheese is young, it has a bright white colored pate and milky in flavor. It is a rindless cheese that is semi-soft in texture. This cheese is typically made plain or flavored with black or red peppercorns.
Queso con Aceitunas
Spanish sheep’s milk cheese made in the likeness of Manchego. The addition of black, salty olives gives this young cheese a salty impact. Beautiful on a cheese board.
Ricotta Salata is an Italian sheep’s milk cheese. This cheese originated in Sicily, but is now produced in several areas within the country including Sardinia, Puglia and Lazio. It is a pressed cheese that is salted and aged for approximately three months and formed into medium sized wheels that are typically 3 to 4 inches high and 6 to 7 inches wide. Its texture is dense and it ideal for grating. Its appearance is pure white and has no rind. Its flavor is well balanced, salty, and milky and most closely resembles feta cheese.
Romeo Queso al Romero
A Spanish cheese made in the style of the Dénomination de Origin (D.O.) cheese, Manchego. It is produced in the La Mancha in Central Spain from 100% sheep’s milk, the rosemary and olive oil on the rind of the cheese impart a wonderful flavor into the cheese. As delicious as it is beautiful.
Tronchon, Raw Milk
Traditional semi-soft cheese from the province of Castellón made from sheep’s or goat’s milk. This uniquely volcano-shaped cheese is beautiful and delicious. It has a subtle flavor, fruity, rich and developed with the aroma of butter and hay, not sharp with a natural rind with color of butter and a springy texture. It goes great with green Spanish olives, salads, fruit trays, membrillo (quince paste) and a fruity red wine.
Valbreso French Feta
Valbreso Feta comes from the rugged plateaus surrounding the Mediterranean Sea in the south of France. It is one of the wildest and most spectacular regions of France. Valbreso Feta is made with the same sheep’s milk used for one of the great wonders of the cheese world – Roquefort. No wonder it tastes so rich