Cow’s Milk

Petite Les Freres

 Waterloo, Wisconsin (Semi-Soft)

Meaning “little brother” in French, Petit Frere is a semi-soft, soft ripened washed

rind cheese.  Petit Frere has a light tan to orange/brown rind that continues to change as it ages. It has an earthy, fruity flavor and a velvety texture.

Pleasant Ridge Reserve

Dodgeville, Wisconsin (Firm)

Pleasant Ridge is a cheese made with only the milk of the farm's own mixed herd of 140 or so Holsteins, Brown Swiss and Jerseys. Production is very small — about 6,000 wheels this year. They utilize a seasonal, open grazing system, which means all the milk used to make the Pleasant Ridge Reserve is taken when the cows are happy and content out in the open pasture. Happy cows make great-tasting milk.

Beemster 3yr Aged Gouda

Holland (Hard)

Beemster cows graze only on pesticide-free pastures which are located 20ft below sea level in North Holland. The rare blue sea clay of these pastures contains special minerals that give the milk a sweeter and softer milk fat.

McClure

Mt. View Farm's, Virginia (Semi-Firm)

All of their farmstead cheeses are made using raw milk from their dairy herd, cultures,              rennet, sea salt.

Grand Cru Gruyere Surchoix

Monroe, Wisconsin (Firm)

The best of the best, hand-selected for curing at least nine months, a cheese-plate centerpiece with a firm texture and complex flavors of caramel, fruit and mushroom..

Foenegreek Gouda

Thorp, Wisconsin (Semi-Firm)

In 2007 Marieke’s Foenegreek Gouda won Best of Class for flavored semi-soft cheese in the United States Championship Cheese Contest.

Buttermilk Blue

Monroe, Wisconsin (Soft)

The award-winning Buttermilk Blue Cheese by Roth Kase USA Ltd. is made with the freshest raw milk from herds of predominantly Jersey cows, which is then homogenized, inoculated with a secret blend of cultures, hooped by hand, pierced, salted then cured for at least 2 months while being rotated regularly to insure a perfect cheese.

Dunbarton Blue

Wisconsin (Hard)

Dunbarton Blue is an earthy cheddared-blue, open air cured, giving it the feel of an English cheddar, but spiked with the delicate, subtle flavor of a fine blue.

Goat’s Milk

Bijou

Goat's Milk, Vermont, U.S., (Semi-Dry, Complex)

Verde Capra

Lombardy, Italy (Soft)

This  Blue is produced in the Same region and Style as Gorgonzola except the use of Goa’ts Milk is not approved by Italian Law for Gorgonzola Labeling

Monte Enebro

Avila, Spain (Semi-Soft)

Monte Enebro is handmade in Avila, Spain, by legendary cheesemaker Rafael Baez and his daughter Paloma. Monte Enebro is creamy, lemony and slightly acidic; as it ages, the texture becomes denser and the flavor acquires a more intense, pungent finish.

Liberty’s Cream

Catskills, New York (Semi-Firm)

A Milky and Creamy Triple Cream with a hint flower and Candy.

Coupole

Websterville, Vermont (Fresh Chevres Style)

The Coupole is a fresh, young goat's milk cheese shaped like a small dome and lightly dusted with vegetable ash. As the Coupole ages, a slightly wrinkled skin develops, and the paste softens and liquifies.

Sheep’s Milk

Nancy Camembert

Hudson Valley, New York (Soft))

A gold medal recipient at the 2007 World Cheese Awards, Nancy's Camembert is meltingly smooth and buttery with the texture of a triple-crème.

Idiazabal

Basque Region, Spain (Firm)

During Production the wheels are lightly smoked imparting a smokey quality which adds wonderfully to this nutty sheep’s milk cheese.

Blended

La Langa La Tur

Piedmont, Italy (Soft)

Cow, Goat & Sheep's Milk, Piedmont, Italy (Very Creamy, Pungent & Delicate)

Creamy, delicate taste, Langa La Tur is made from Cow (30%), Sheep (30%) and Goat (40%) milk. In the Piemontese dialect, "La Tur" means "The Tower," referring to the hundreds of Medieval towers scattered throughout the region.