ARETHUSA, BELLA BANTAM
With the comforting aromas of fresh, buttered popcorn, Bella Bantam is supple and creamy, making it the perfect snack time staple.
With Arethusa Blue, we sought to capture the rustic elegance of our favorite farmhouse blues from the British Isles. Chocolaty and toasty, sweet yet pleasantly salty, firm yet creamy, Arethusa Blue boasts a deep, multidimensional flavor.
Whether served with crusty bread alongside your favorite midwinter soup or tucked in the picnic basket with a bottle of crisp white, this Camembert is truly a cheese for all occasions. Our Camembert is aged four weeks to develop its rich, buttery flavors with a milky sweetness and subtle minerality. Best of all, however, its flavor, aroma, and thin, snowy white rind remain consistent up to and well past its sell-by date, meaning that it has none of the frustrating fickleness of traditional bloomy rind cheeses.
Arethusa Diva has a smooth, supple paste and a tacky, burnt orange rind that straddles the line between milky sweetness and all-out stink. With a sweet, tangy flavor and a nutty, lightly pungent aroma, this Diva is assertive, but never aggressive. ACS 2016 Winner!
Our take on a classic Dutch Gouda, Europa features wispy aromas of butterscotch and toasted nuts that give way to a savory, brothy flavor. It`s smooth, dense paste makes Europa a great cheese for melting on burgers, sandwiches, or a bowl of piping hot soup.
ARETHUSA, MT. TOM
Inspired by the cheeses of the Swiss Alps and named for our own local alpine monolith (all 1,325 feet of it!), Mt. Tom is sweet and nutty with a light, mouthwatering tang.
ARETHUSA, TAPPING REEVE
Local lawyer Tapping Reeve formed the Litchfield Law School in the late 18th century, educating scores of politicians and justices who would go on to shape a fledgling nation. What better way to honor that legacy than with a cheese? We hit the history books and developed a savory Colonial-style cheese to please the most discerning connoisseur past or present. Our Tapping Reeve is both sharp and refined, not unlike its namesake.
BABYBELL, MINI ORIGINAL WHEELS
Mild, creamy and delicious, Original Mini Babybel® makes snack time a tasty adventure. This 100% real cheese snack has no artificial growth hormones*, artificial colors, flavors, or preservatives. And as a good source of calcium and protein, it’s a delicious snack the whole family will love.
BEEHIVE, BARELY BUZZED
This is a full bodied cheese with a nutty flavor and smooth texture. The cheese is hand rubbed with a Turkish grind of Colorado Legacy Coffee Company`s (The Cheesemakers brother) `Beehive Blend`. The blend consists of a mix of South American, Central American, and Indonesian beans roasted to different styles. French Superior Lavender buds are ground with the coffee and the mixture is diluted with oil to suspend the dry ingredients in the rub. The rub imparts notes of butterscotch and caramel which are prevalent near the rind, but find their way to the center of the cheese. The cheese is aged on Utah Blue Spruce aging racks in our humidity controlled caves, and moved to different temperature during the aging process to develop texture and flavor. The name `Barely Buzzed` comes from Andrea at Deluxe Foods in California. She was the winner of the name this cheese contest. Awards – 1st Place, American Cheese Society Annual Competition 2007, 2008, 2009 and 2011.
BEEHIVE, 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. Quality IngredientsThe spice is right! Our 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. Pairing Suggestions Medium to full-bodied red wines, Champagne, or a fruity wheat beer. Chutney, preserves, shaved on a salad or melted over a burger with avacado.
BEEHIVE, PROMONTORY, 8 MONTH
This Utah original gets its name from Promontory Summit, the historic location where the Union Pacific and the Central Pacific Rail Road lines linked the country nearly 150 years ago This Irish style cheese is: buttery, full-bodied and lively with snappy, citrus-like and fruity notes. Warms on your tongue and leaves a subtle sharp note in your mouth.
1st Place – Aged Cheddar – Idaho Milk Producers Association Annual Competition 2008, 2009 and 2011 in Sun Valley, ID.
1st Place – American Cheese Society competition 2011. Bronze Medal, World Cheese Awards 2010
BEEHIVE, ROSEMARY PROMONTORY
Known as the “patriarch” of the Beehive cheeses, which are famous for their unique rinds, Promontory is a snappy, cheddar-style cheese that has a full-bodied buttery texture, highlighted by bright notes of citrus and Rosemary.
BEEHIVE, SMOKED APPLE SMOKED W/APPLE & WALNUT
This creamy Utah cheddar is lightly smoked with walnut wood and wedges of sliced apple. In 2019 the American Cheese Society declared Apple Walnut Smoked to be the best Smoked Cheddar in AmericaWhat does it taste like? Sweet and creamy, Apple Walnut Smoked has the perfect amount of smoke. This artful balance allows both the cheese and its smoky character to shine.
BEEHIVE, SMOKED PROMONTORY WITH HABANERO
A lightly smoked, full-bodied cheese with snappy fruity notes and a mild kick of habanero.
Teahive is a “feel good” cheese. The soothing qualities of tea and the relaxing properties of bergamot combine to produce a lovely cheese with rich fragrances of orange blossoms in April.What does it taste like?Sweet and creamy, this Jersey cow’s milk cheese immediately delights the palate and the complexities of the tea-rubbed rind continue through the finish.
BEL PAESE, PLAIN
It is a semi-soft, uncooked, pressed pasteurized cow`s milk cheese with a wax rind. Made in small discs, it is a pale, creamy yellow, and has small holes within its texture. Bel Paese has a mild, buttery flavor, similar to mozzarella but with more body and tang. A versatile cheese, Bel Paese is suitable for cracker-snacks or as a dessert cheese. It also melts well, making it perfect for casseroles or pizza. Savor Bel Paese paired with a light Chardonnay.
BELGIOIOSO, PROVOLONE ROUND
Made from whole cow`s milk and aged at least 60 days. They are very popular, perfect for gift giving and natural decoration for any store or deli. Manteche, Boccini, Campanelle and Provolettine will all bring an Italian touch to your deli or table.
Easy Serving Ideas
Season a grilled burger with a melted slice of BelGioioso Mild.
Stuff chicken breasts with BelGioioso Mild Provolone and spinach, then bake for an elegant and easy entree.
Place sliced BelGioioso Mild Provolone, lettuce, sprouts, cucumbers, tomatoes and shredded carrots inside a sourdough roll. Spread with Dijon mustard for a mouth-watering vegetarian sandwich.
CARR VALLEY GARLIC BREAD CHEESE
A mild, baked cheese with an authentic Italian garlic flavor–serve with fresh marinara sauce to create an outstanding appetizer. Saute or grill, until glistening or microwave for 30 seconds on high until warm.
CARR VALLEY PENTA CREME
Made from cow’s milk with the addition of a substantial amount of cream, Penta Crème Blue is one of a handful of new cheeses being produced by Carr Valley at their new blue cheese factory, Glacier Point. The texture of Penta Crème is very smooth and cream-like, much like a double cream cheese. Flavors are earthy and rich, with distinctive lactic notes.
CARR VALLEY, APPLEWOOD SMOKED CHEDDAR
This white cheddar is apple smoked and then hand rubbed with paprika. It has a light smoky flavor that balances very well with the paprika.
CARR VALLEY, BESSIE`S BLEND
A wonderful combination of goat and cow milk. The wheels are cured for 4 months and then dipped in brown wax. The body is firm and the flavor has a nutty but pleasant taste. It has a very nice melt for sauces and is a wonderful eating cheese.
CARR VALLEY, BREAD CHEESE
In Finland there is a cheese called Juustoleipa. This translates into cheese bread. We make ours different but better with oven baking it until it has a browned crusty top. Pop it in your oven or microwave until it glistens. Serve it with your favorite dip as a delicious snack. Good as is!
CARR VALLEY, BREAD CHEESE STIX
Your favorite Carr Valley Cheese, now in snacking form!
Carr Valley Cheese Stix are the smart snack anyone can enjoy anytime, anywhere. Never has an artisan cheese been packaged in an easier to consume fashion that’s perfect to toss in a backpack or briefcase.
These handcrafted artisan cheese snacks go equally well with a nice glass of Pinot as they do in your kid’s lunchbox. As always, our Stix are made from milk produced without hormones, antibiotics, or GMOs. Grab, go and enjoy.
CARR VALLEY, CASO BOLO
Made with sheep, goat and cow milk, in 3 lb. balls, it is aged two years and cut into wedges. Its flavor is complex, pleasing and has a nutty finish.