While chevre continues to grow in popularity, Vermont Chevre maintains its reputation for quality through superlative taste, freshness, and lower salt. Vermont Creamery Chevre has earned an honored place among chefs and consumers alike.
Prized by Feta connoisseurs for its rustic, funky flavor and creamy texture. Crumble on top of salads or bake into spinach pie. Made with the milk of free-range sheep from the rocky pastures of Bulgaria.
The caramel flavor is balanced with a finish that's both meaty and nutty. We love the robust caramel flavor of this incredible gouda. Perfect for snacking or grating, we suggest you enjoy this cheese alongside apricots drizzled with honey for dessert,...
Perfect for children and lovers of mild, milky cheeses. A sweet, nutty cheese, with a delicate springy texture, scattered throughout with tiny holes. Serve with a baguette or crackers and a fruity red wine, or drizzle with honey and sprinkle with toasted...
Produced in Holland exclusively for the Cypress Grove Dairy in California, Midnight Moon is the delicious result of the collaboration between Dutch cheesemakers and Cypress Grove founder Mary Keehn.
England's famed blue and one of the world's legendary cheeses. The perfect companion to crusty country bread and a glass of port — one of the greatest wine and cheese matchups ever discovered.
This feta is made daily between mid-December to late July with a combination of chilled evening milk and fresh morning milk. With a slightly crumbly texture and creamy aroma, this cheese has flavor notes of vanilla and custard and pairs beautifully with...
Unpasteurized version of the Jura Mountain cow's-milk cheese. Raw-milk Morbier ripens softer and funkier than the pasteurized version. The ash that runs through the cheese's center traditionally separated the morning milking's cheese from the evening...
It's what your guests expect (and want) you to serve. Mild, sweet, and perfectly ripe. The classic double-cream Brie. Try it with berries or sweet chutneys, or, our favorite, on a ham sandwich.
French Feta tends to be creamier and less salty than Greek or Bulgarian Fetas, though it has the same delicious tangy, sheepy flavor. Perfect in the classic Greek salad with cucumbers, tomatoes, black olives, and extra-virgin olive oil.
The addictive flavor is bold with hints of sweet milk and a peppery finish. Not to play favorites, but the cheese that started it all holds a special place in our hearts. (from Point Reyes Farmstead Cheese Co.)
Creamy and intensely flavored, Valdeon has the same richness of the best blues — though milder than Cabrales and less salty than Stilton. Pair with juicy Gamay wines, such as Chateau de la Chaize Brouilly.
With age, the cheese develops a fierce farmhouse flavor and a sharpness that finishes with a note of butterscotch. Like its much younger sibling, Boerenkaas, Extra Aged Boerenkaas has a nutty, meaty flavor.
Sweet, mellow Havarti, minus a lot of the fat. Perfect with freshly baked bread and a glass of fruity Beaujolais. Virtually indistinguishable from the real stuff, with the same rich, pliable texture and delicate milky flavor.
Melt it on a crusty baguette for an indulgent snack, or serve as an appetizer with a glass of red Bordeaux. This exquisite cheese is made in the middle of the Brie region of France, about 50 kilometers east of Paris.
Now popular throughout the Mediterranean, serve with olives, stuffed grape leaves and warm crusty bread. This sharp and tangy sheep's milk cheese, with a semi-firm texture come to us from Bulgaria where it originated in the 16th century.
This sheep's milk cheese is chosen from the finest pecorino cheese plants in Italy. (from Cheese Merchants of America) In addition, we also source the finest quality cow's milk Romano cheese from Wisconsin.
This succulent and buttery washed-rind cheese has aromas of peat, roasted beef and onions — a strong and complex front for the subtle milky, herbal, ripe-peach flavors within. (from Cellars at Jasper Hill)
A true American gem. A sweet and buttery blend of sheep's milk, cow's milk, and fresh cream. A little square cheese from the Old Chatham Shepherding Co., the Berkshire Hills farm of Tom and Nancy Clark.
As it matures, Cantal grows decidedly Cheddar-like, with a moist, fudgy texture and a tangy, fruity flavor. Fruity, Cheddary cow's-milk cheese from the Auvergne, in southern France.
French Gruyere, made in chalets high in the Alps of Franche-Comte. Serve with crisp, floral whites or earthy red Rhones. Similar in every way to its Swiss cousin, but eaten younger when it is sweet and nutty and still pliably soft.
A favorite of chefs for its strong but not overpowering goat-cheese flavor. A large log of richly flavored goat's-milk cheese from the Loire Valley in France. They serve it crumbled into salads, stuffed into roasted peppers, or grilled on a bed...
Superb crumbled in salad or tossed with cold summer pasta dishes. Aged, pressed, salted sheep's-milk ricotta with a tangy, sharp flavor and the texture of dry Feta.
Smooth, mild, and supple cow's-milk cheese with a bright tangerine-orange rind. Serve with Burgundy and a baguette. A descendant of one of France's original Trappist monastery cheeses.
The result is smooth blue cheese reminiscent of candied bacon. Hazelnuts infuse Rogue's Smokey Blue with an added layer of rich flavor and terroir. (from Rogue Creamery) Sweet cream flavors and caramel notes balance earthy flavors of smoke and hints of...
This creates a moist, golden-red crust and encourages the development of the powerful aroma for which it is known (the smell of God's own feet, say the monks). Creamy, soft, and occasionally runny cow's-milk cheese with a deep, penetrating aroma.
This taleggio has a sticky rose-colored rind with light gray-green mold and a gently pungent interior. A DOP ("Protected Designation of Origin") soft, milky slab of Italian cow's-milk cheese from the far north of Lombardy.
