Cow

Aged Emmenthaler

Switzerland
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Emmental is a cheese from Switzerland. It is sometimes known as Swiss cheese in the United States, Canada, Australia and New Zealand, although Swiss cheese does not always imply Emmentaler. It is an ivory colored, medium-hard cheese. Failure to remove CO2 bubbles during production, due to inconsistent pressing, results in the large holes called eyes […]

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Aged Gouda

Holland

Made in the Netherlands by K.H De Jong, Rembrandt Gouda is aged over one year. Production involves a combination of best practices – both traditional and new – in order to create Rembrandt. For instance, whereas some producers force age their Gouda with the addition of certain cultures to the milk, De Jong’s cheesemakers take […]

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Appenzeller

Switzerland
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Appenzeller cheese is a hard cow’s-milk cheese produced in the Appenzell region of northeast Switzerland. A 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. Appenzeller has a documented history of at least 700 […]

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Bayley Hazen

California

Bayley Hazen Blue is a natural rinded blue cheese. It is made with whole raw milk every other day, primarily with morning milk, which is lower in fat. The paste of a Bayley Hazen is drier than most blues and the penicillium roqueforti takes a back seat to an array of flavors that hint at […]

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Beecher’s Flagship

Washington
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Seattle’s own Beecher’s has developed a rich and complex cheese. A combination of cheddar and gruyere cultures gives us a sharp cheese that is also smooth. The careful aging process and commitment to quality (no hormones) brings us this nutty cheese. The first wheel of Flagship, Beecher’s signature cheese, was handcrafted just as Beecher’s Handmade […]

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Beecher’s Reserve

Washington

Flagship Reserve is a special version of Beecher’s signature Flagship cheese. It is made only on days when the milk composition is just right. The last curds on the table from these makes are used to produce Flagship Reserve truckles as it allows for slightly lower moisture, higher salt content and thus a richer taste […]

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Black Mambazo

Washington

Starting at an age of about two weeks, our signature cheese develops a rind with a creamy texture within and a delightfully complex flavor for such a young cheese. When aged a bit longer it will start to dry out, and after a few weeks will be well-suited for grating. Aged Ladysmith has an attractive […]

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Bread Cheese

USA

Bread cheese is a Finnish style of fresh cheese. In Finland, it’s called juustoleipa. The “bread” description comes from the fact that the cheese takes on a toasted appearance when baked. Like halloumi, this fresh cheese won’t melt when warmed, but it will become soft. When warm, it is salty and close to a mozzarella. […]

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Brie de Nangis

France
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Brie de Nangis hails from Brie, just southwest of Paris, France, and is one of the milder, more buttery Bries. It is the closest thing to the bries you’d find in France which are usually unpasteurized and therefore unsuitable for import. It almost disappeared from production but has seen a revival over the past few […]

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Cabbot Cloth Cheddar

Vermont
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Cabot Clothbound is a handsome natural-rinded traditional cheddar. Bandaged with muslin and skillfully aged a minimum of 10 months at the Cellars at Jasper Hill. Cabot Clothbound has all the characteristic texture of an English-style cheddar with the sweet caramel and milky flavors that sets it apart from other bandaged cheddars. The flavor profile is […]

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Campfire

USA

Our wood-smoked variation on New Moon is the result of a collaboration with Crimson Cove Smokehouse. The blend of alder and applewood smoke compliment the richness of flavor and texture in the cheese; a unique jack steeped in traditional Northwest smoking methods.

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Cantal

France
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One of the oldest cheeses in France, Cantal dates back to the times of the Gauls. It came to prominence when it was served at the table of Louis XIV of France. This semi-hard cheese is aged for several months. The form is massive, and the cheese has a soft interior. Its flavor, which is […]

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Carr Valley Cheddar 4 yr

Wisconsin

Handcrafted in our La Valle plant in small vats by cheesemakers with more than 100 years experience. Our 4 Year Aged Cheddar placed 3rd at the 2007 American Cheese Society competition and was 2nd place at the 2008 American Cheese Society competition.

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Cashel Blue

United Kingdom
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“Characterful but not strong”. Cashel Blue, at between 6 to 10 weeks of age is pleasant, firm and creamy edged with an established blue character which is offset by a mouth-watering tanginess. By 3 months of maturation it will have broken down to a richer, fuller and rounder flavor developing greater creaminess as it matures […]

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Caveman Blue

United Kingdom
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Caveman Blue is a rich, complex blue that is deliciously sweet and fruity with slight vanilla tones and a texture of butter and crystals. It has nuances of beef and bacon, grass and hay, and is firm and lower in moisture with a natural rind featuring extensive blue mold development. Age : 6-12 months. The […]

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Cheddar with Porter Beer

United Kingdom

The curds of this wonderfully mellow Irish Cheddar have been washed in porter to give it both a distinct look and flavour. If you like a pint of Guiness, you’ll love this cheese. Irish Cheddar Cheese with Porter Beer is made from pasteurized cow’s milk and is considered a vegetarian cheese because a vegetable rennet […]

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Chimay à la Bière

Belgium
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This biere wheel is a Trappist cheese from the Abbey of Chimay. Washed with beer, the pungent flavor is balanced by the hops, creating a smooth, supple texture. Washed Rind, Semi-soft, Pasteurized

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Cirrus

Washington

Another lovely cheese from WA’s own Mt. Townsend Creamery. Cirrus is a Pacific Northwest variation on the traditional French camembert. Rich and buttery, it ripens from the outside in developing an increasingly creamy texture with age. It’s perfect for cheese plates served with almonds, figs and pears.

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Comte Gruyere

France
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It takes 530 litres of milk to create one eighty-pound wheel of comte. This cheese has a complex flavour that is nutty and carmelized but not overly sharp. Natural Rind, firm, raw

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Comté Sauvers

France

Comté has a satiny, ivory-colored body and a scattering of holes the size of a hazelnut. A traditional fondue cheese, Comte can also be shredded, sliced, grated, chunked or melted. This is not a cheese that always tastes the same. Each round of Comté reveals differences in the composition of its flavor, depending on the […]

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Cotswold

United Kingdom
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Cotswold, also known as “Pub Cheese,” is the name given to this hearty cheese that combines Double Gloucester with flavorful bits of chive and onion. A harmonious blend of mellow, crumbly cheese and powerful vegetables, Cotswold is a terrific complement to the softer, milder flavors on your cheese board. In England, it is a notoriously […]

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Cougar Gold

Washington

A rich, white cheddar with a smooth, firm texture that becomes more sharp and crumbly with age. This unique cheddar has a depth and intensity that most people have never before experienced. Its creamy, lingering flavor will leave you wanting for more! Made in WSU’s renowned creamery program. Excellent canned cheese!

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Crater Lake Blue

Oregon
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Crater Lake Blue was the American Cheese Society’s 2004 gold medal winner. It is a contemporary blue cheese. Robust and sweet with a rich buttery finish, it is best described as a blend of Roquefort and Danish blue cheese. Made from raw milk with no growth hormones. The flavor is assertive but not overpowering. It […]

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Crimson Fire

Washington

An award-winning cheese created on demand for our Hot Pepper lovers who wanted more “kick” in their cheese. Our reduced-fat Viking with added jalapeño and cayenne peppers. Deliciously spicy with red, orange and green marbling, and 1/3 less fat

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Délice de Bourgogne

France
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Délice de Bourgogne, also known as Delice cheese, is a French cow’s milk cheese from the Burgundy region of France. The cheese is rich and creamy due to the cheese making process where cream is added twice to the milk during the making of the cheese. This cheese also has a strong pungent aroma due […]

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Epoisses

France
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Smells like the feet of God. An intense but lovely and runny cheese. Washed Rind, Pasteurized

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Feta

Greece

This traditional Greek Feta is a combination of Goat and Sheep’s milks for a perfectly balanced flavor. Crumbly yet creamy, it is stored in brine to increase the life of this fresh cheese.

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Fontal Mauri

Italy

Semi-cooked cheese made from pasteurised milk, produced in Lombardy following technological patterns similar to those of Fontina. With its mild delicate flavour, Fontal Mauri is ideal as a table cheese, tasty and inviting whatever the occasion. Also an excellent melting cheese, so is a great choice for fonduta or other melted cheese sauces and on […]

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Forme D’Ambert

France
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A wonderful AOC protected raw milk cheese from Auvergne. The texture is a bit crumbly though still semi- soft. The flavor is full and fairly sharp. Any big red wine will do. “Fourme” is the old French word for cheese from the Latin name “forma”, and describes its cylindrical shape. Fourme d’Ambert is made with […]

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Fromage D’Affinois

France

Fromage D’Affinois is a bloomy rind cow’s milk cheese that is similar in appearance to Brie. It is arguably the most famous item manufactured by the Guilloteau creamery. A major difference with this cheese and Brie fall into the cheese making process. Fromage D’Affinois is produced using ultra-filtration, a process that separates the water from […]

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Garroxta

Spain
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Garrotx – Pronounced ‘ga-ROCH-ah,’ this moist and cakey Catalonian import is fast becoming Spain’s most famous goat cheese. It is produced in the Catalonia region in northern Spain. These beautiful wheels have a semi-soft and compact texture and a light but noticeable coating of velvety, blue-grey mold. The flavor is milky and delicate with a […]

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Gorgonzola Dolce

Italy
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The rind of a Gorganzola dolce is washed several times in brine during the aging process. It is fragile, young, and sweet. As the cheese grew in popularity, a more specific name was needed and the choice fell on Gorgonzola, one of the many villages where such cheeses were made. Young cheeses are sold as […]

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Gouda 5 yr

Holland

Five-year Gouda is so rich and full-flavored that it is a cheese best eaten without crackers, nuts, fruit or salami. Flavors are extremely rich and sweet, with intense yet balanced tastes of butterscotch and a hint of salt which is why it is often referred to as cheese candy. The cheese also has a slight […]

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Grafton Cheddar

Vermont

Made in Grafton Village in Vermont where the cheese making tradition goes back over 100 years. Their signature cheddar has earned national acclaim for its mellow tartness, creamy mouthfeel and unforgettable individuality. This 2 year aged “Reserve” cheddar is their most honored cheese, with more than a dozen recognized awards.

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Grana Padano

Italy

Grana Padano is a hard, all natural Italian cheese. Grana Padano was first created by Cistercian monks approximately 1,000 years ago as way for the dairy farmers of northern Italy’s Po Valley to preserve excess milk from their herds. “Grana” comes from Latin for grainy, as this cheese does have a grainy texture. “Padano” translates […]

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Harlech

United Kingdom

A Welsh cheese that’s cheddar-like in flavor, but moister. Harlech is a creamy medium to strong mature cheddar, blended with chopped horseradish and parsley, coated in an orange wax. Harlech takes its name from the famous Welsh Warriors of the Middle Ages. This cheese is delightful with a deliciously zesty and spicy taste. It is […]

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Jewell

Oregon

From Tumalo Farms in Bend, OR, this super rich and creamy brie like cheese is a combination of cow and goat’s milk.  The flavor is mild when young, becoming more intense and earthy as the cheese ages.  We think they’re best when runny throughout, almost liquid.  Soft ripened, pasteurized milk.

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Keen’s Cheddar

United Kingdom

Keen’s Cheddar is the winner of the 2005 Best Mature Traditional Cheddar in the World. The Keen Family has been making delicious cheddars since 1899 at Moorhays Farm near the Blackmore Vale in Southwestern England. This West Country Farmhouse Cheddar cheese matures for more than 12 months to perfection, occasionally growing blue veins at the […]

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Le Pommier Camembert

France
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From the cellars of master cheese affineur Herve Mons, this classic French Camembert is an unparalelled delight. The flavor is stronger than a traditional brie, with rich, earthy overtones. The creamy consistency coats your pallate and mellows the finish.  For the most enjoyment, allow this cheese to come to room temperature before serving. Soft ripened, bloomy rind, made […]

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Limburger

Germany

Limburger is a stinky pasteurized cow’s milk cheese that originated in Limburg. Today, that area is known as Germany, Belgium and the Netherlands. Known for its strong scent, this Limburger has a mild and creamy flavor with a nice woody finish. Best served with a cold ale. Limburger can definitely bring some stink, but these […]

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Mahón

Spain
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On the island of Minorca where this cheese is made, it starts as a queso fresco or fresh cheese.  In order to transport it, the cheesemakers came up with clever ways to age it. The rind is generally an orange color due to the rind being rubbed with butter, or oil, and paprika. Mahón is […]

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Mimolette

France
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A visually striking cheese from Flanders in Northern Normandy based on Dutch Edam. A dye from the plant rocou, a relative of annatto, lends the deep orange color to the cheese. The color and shape, along with the rough, hard beige rind, resemble a cantaloupe. Though mild when younger, Mimolette intensifies with age in both […]

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Morbier

France
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Morbier is a semi-soft cows’ milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the black layer of tasteless ash separating it horizontally in the middle. It has a rind that is yellowish, moist, and leathery.  Traditionally, the […]

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New Moon

USA

Slightly sweet and buttery, New Moon is a rich and highly versatile cheese great for sandwiches, pizza, nachos, quesadillas and much more. With the characteristic texture and flavor of a jack and subtle hints of butterscotch it’s perfect for everyday use in the kitchen.

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Oregonzola

Oregon
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Another award-winning cheese from Rogue Creamery in Oregon. It is not overpowering and has a wonderful texture. This Gorgonzola-style cheese is aged a minimum of 120 days. During this time it takes on sharp, tangy, fruity characteristics. Oregonzola has slight, classic veins of mold and a creamy, buttery texture. Pairs nicely with Syrah and Pinot Noir wines, fruit, […]

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Parmigiano Reggiano

Italy

True Parmigiano Reggiano can be produced only in certain Italian provinces using local milk. Partially skimmed by natural creaming, the milk is combined with fermenting whey and traditional rennet. A distinctive buttery aroma hints at the barrage of nutty sweetness and spice followed by a salt-caramel finish. Natural Rind, Hard, Raw.

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Parrano

Italy

This cheese has been called the Dutch Gouda with an Italian flair. A relatively new cheese from the Netherlands, Parrano is aged for five months to develop the nutty taste of Parmigiano Reggiano or Grana Padano, while maintaining the firm, smooth texture of a young Gouda. This marriage of characteristics brings you the best of […]

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Petit Blue

California
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A perfect blue for a picnic it is not too strong but assertive enough to make you pay attention. Eat this cheese with a fresh apple and some crispy crackers. Blue Vein, Bloomy Rind, Pasteurized

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Pierre Robert

France

Pierre Robert is a decadent triple-crème-style cheese from Seine-et-Marne. When Robert Rouzaire and his friend Pierre began to tire of their Brillat-Savarin inspiration struck. They began aging the same triple-crème longer in their caves enabling it to further develop its flavor and become even more meltingly rich in texture. They named their new success Pierre-Robert, […]

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Pleasant Ridge Reserve

Wisconsin
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A 3 time winner of the American Cheese Society “Best in Show”, it’s the only cheese to ever do it 3 times. Deservedly so. This rich nutty Wisconsin cheese deserves every accolade it has received. The bold flavours of gruyere make this an outstanding table cheese and can easily stand up to its European counterparts. […]

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P’tit Basque

France

Petit Basque is a pasteurized, uncooked hard sheep’s milk cheese produced in the Pyrenees Mountains, the mountains that form the border between France and Spain. It is a relatively new cheese that was first released in 1997  This cheese has a smooth and firm texture, with mild, nutty and slightly fruity flavors.  A smaller version […]

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Quemby Hall Stilton

United Kingdom

One of England ‘s creamiest and most succulent, it is aged for about 4 months and develops a moist, firm, crumbly texture and mellow, deep and syrupy flavor. Blue Veined, Natural Rind. Stilton has its own Certification Trade Mark and is an EU Protected Food Name which means that it can only be produced in […]

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Raclette

France
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Fairly firm in its natural state, this full-flavored and beefy French cow’s milk cheese from the mountainous Franche Comte region is a wonderful melting cheese. In fact, it is used to make a dish called “raclette,” where the cheese is heated until bubbly and liquid and scraped over boiled or roasted potatoes. In fact, its […]

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Red Alder

Washington

The newest cheese from Mt. Townsend.  This small tomme is mild and buttery with touches of mushroom in the finish.  An excellent every day cheese that is compatible with a wide variety of wines.  Pasteurized cow’s milk.

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Red Dragon

United Kingdom

Red Dragon is a Welsh Cheddar with wholegrain mustard seeds and Welsh ale, coated in a bright red wax. This gourmet cheese combines the subtle sharpness and depth of natural mustard with the mild, piquant taste notes of the Welsh ale and traditional Cheddar.  Red Dragon is a buttery and spicy cheese with plenty of […]

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Rhinette

Germany

Rhinette is a semi-soft cow milk cheese made in the pristine Allgäu Mountains in southeast Germany. Semi-soft in texture and mild in flavor, this is a washed rind cheese that is bathed in apple cider during the maturing process. The Renette  variety of apples are sourced from the orchards in the Lake Constance region to […]

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Roaring 40’s Blue

Australia
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Roaring Forties Blue Cheese is made by the Kings Island Dairy, on an island just north of Tasmania, Australia. The cheese is named after the infamous Roaring Forties gales which frequently bring westerly winds of more than 100 kms per hour to the island which lies on 40 degrees latitude. This gourmet cheese is a […]

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Rogue Smoked Blue

Oregon
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Rogue Creamery’s “Oregon Blue” was the first blue cheese made on the West Coast, so the cheesemakers at Rogue thought it only fitting that it be the first blue ever smoked.  It is cold smoked for 16 hours over hazelnut shells from the Pacific Northwest. The result is a balance of sweet caramel and hazelnut […]

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Roquefort Vieux Berger

France
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After Comte, Roquefort is France’s most popular cheese. Roquefort is always aged at least 90 days in natural caves. It is renowned for its creamy texture and clean, forceful, salty demeanor. Roquefort goes well with pasta as it is rich and spicy. It is traditionally eaten at the end of a meal. Pairs well with […]

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Rouge et Noir Triple-Creme Brie

California
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This triple-creme brie is a perfect cheese for entertaining. Creamy and luscious as it comes to room temperature, this cheese is perfect on its own or with a chutney or walnuts in wine syrup. Bloomy Rind, Pasteurized

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Samish Bay Gouda

Washington
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A lovely young gouda from the certified organic Sammish Bay Creamery in Bow, Wa. Aged for 6-9 months, this is a milder cheese than some of its extra aged counterparts. The flavour is well balanced and the quality of the milk shines through. Available plain and with herbs. Natural Rind, Pasteurized

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Saveur du Marquis

France

This sheep’s milk cheese is from the island of Corsica. It has a natural rind that is covered with rosemary, thyme, juniper berries, and other aromatic herbs found in the rocky, brambly Corsican landscape. These ground cover plants are known as “maquis.”  Saveur du Maquis is creamy with a slightly nutty flavor, and the herbaceous […]

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Seastack

Washington
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Named for the rock formations that adorn Washington’s coastline, Seastack combines complex flavor with distinct aesthetic qualities. This soft ripened, semi-lactic set cheese receives a dusting of vegetable ash and a sprinkling of seasalt before ripening to enhance its earthy flavor and visual appeal. It’s thick shape allows the edges to become runny and ripe while […]

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Sierra Nevada Cream Cheese

California
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This is the real deal from Sierra Nevada Cheese Co. No hormones, fillers, or preservatives in this classic. Fresh, Pasteurized

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Smoked Cheddar

Vermont
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Grafton Village in Vermont has been making great hand-crafted cheese for decades. Cold-smoked over smoldering maplewood chips for up to four hours, our 100-day cheddar is transformed into a smooth, smoky delicacy that’s both subtle and flavorful. Mild with a nice carmelly finish, you can still tell that this was good cheddar to start with. Great for sandwiches, […]

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Sottocenere

France

Made with raw cow’s milk and aged about 100 days, Sottocenere is studded with bits of black truffle and rubbed externally with a mix of truffle oil, ash and herbs. Under that thin, brittle rind, the paste is a pale butter color with a smooth, moist, semisoft texture.  The rind is coated with a gray-brown […]

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St. Agur

France
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The moist, rich, white cheese has characteristic olive green mold veins throughout and a smooth, creamy texture with a subtle mild spicy taste resembling a softer and finer Roquefort in presentation and taste. It is not as salty as more traditional blue cheese, and its tangy and creamy nature are balanced so not to overpower […]

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Stilton

United Kingdom
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One of England’s creamiest and most succulent, it is aged for about 4 months and develops a moist, firm, crumbly texture and mellow, deep and syrupy flavor. Blue Veined, Natural Rind, Pasteurized

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Tallegio

Italy
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This iconic Italian softie has assumed a defining role in the pungent washed rind family. Made in the northern Valsassina foothills since the 9th century, one bite of the meaty, nutty, fruity interior and you’ll understand its millennial appeal. The squares of pasteurized cow’s milk are washed with a brine to foster a sticky, orange […]

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Tintern

United Kingdom

Tintern is a blend of Welsh matured Cheddar with fresh chives and shallots, coated with a bright green wax. It has a smooth, creamy texture that is accentuated by the taste of chives and shallots; an interesting combination of flavors. The name comes from the Abbey where the ‘White Monks of Tintern’ farmed the shallots […]

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Tomme Bordeaux

France

Tome de Bordeaux, or Herbillette, is an aged goat cheese made in the Loire Valley and finished at the caves of Jean d’Alos. Inspired by the Corsican cheese, Brin d’Amour, this three-month-old goat cheese is crusted over with aromatic layers of herbs. The thyme, savory, juniper, coriander, fennel, and cayenne seep into the tangy, pure […]

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Tomme Crayeuse

France
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This incredible tome from the Schmidhauser formagerie is aged for 2 months. The flavour is mild and buttery with melt on the tongue texture. A beautiful handmade cheese from Savoie. The perfect cheese for a big red wine. Creamy yet complex and structured. Natural Rind,Semi-Soft, Pasteurized

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Tomme de Savoie

France
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Tomme de Savoie is a semi-firm cow’s milk cheese made in the valley of the Savoie in the French Alps. It has a delightfully nutty flavor and a smooth paste that melts in your mouth. The hard, powdery rind has an earthy aroma and is usually speckled with many types of indigenous and beneficial molds.Tomme […]

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Trufflestack

Washington
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A limited edition version of Mt. Townsend Creamery’s Seastack. A sprinkle of truffle salt gives this already rich cheese an undeniably earthy, buttery flavor. Strong but not overpowering. Bloomy rind, soft, Cow’s milk.

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Two Sisters

Holland

This pasteurized cow’s milk cheese from Holland is the perfect place to start if you’re looking to move away from lackluster American “gouda,” and try something with a little more personality. Isabella Gouda combines the savoriness of beef bouillon with the sweetness of butterscotch, and delivers it all in a wonderfully dense and creamy paste. […]

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Valdeón

Spain
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This cheese hails from the Leon region of Spain where raising cattle is a way of life. Handcrafted and cave aged for 6 months, this blue has a big bold flavor and incredible silky texture. Natural rind, soft, raw milk. Valdeón is a rich and creamy, full-flavored cow and goat’s milk blue cheese, stronger than […]

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Vella Dry Jack

California
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A truly American invention, jack cheese was developed in California 100 years ago. As it ages, the flavors of nuts and spice. Like jazz, this cheese is a true piece of American history. Cocoa and pepper Rind, Pasteurized

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Whiskey Cheddar

United Kingdom
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Infused with the robust flavor of whiskey, Kerrygold’s rich and creamy Aged Cheddar now has unique undertones of the smooth, woody and nutty taste of pure Irish Whiskey. Entrenched in the history and traditions of Ireland, Cheddar and Whiskey, are now together in one spirited cheese. This tasty combination is the perfect compliment to your […]

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