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ROELLI, DUNBARTON BLUE
A hand crafted, cellar cured cheese with the earthy character of a fine English-style cheddar, coupled with the subtle hint of blue flavor. Open air curing creates a natural, edible rind. Made with pasteurized cow’s milk and aged at least 90 days.
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MAYTAG BLUE CHEESE
To retain the moisture and preserve the texture of Maytag Blue Cheese, keep it in the original foil and store in a plastic bag in the refrigerator. The cheese may also be kept in the refrigerator in a covered container, such as our glass cheese preserver. Because our cheese is made from all-natural ingredients and contains no preservatives, it may develop a natural bloomy rind.
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MARIEKE GOUDA, TRUFFLE
Decadently rich Gouda with savory aromas. This farmstead cheese has woody flavor notes brimming at the surface. All Marieke® Gouda is made using fresh raw milk from our family farm. We handcraft each wheel with the finest Old World techniques and age the Gouda to perfection on Dutch Pine Planks.
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FOUR FAT FOWL, ST. STEPHEN
Our first cheese is a beautiful, hand-crafted triple cream that bursts with buttery and milky overtones. A smooth, silky interior made from all natural jersey cow’s milk and fresh jersey cream creates the perfect texture, while our soft, bloomy rind adds an earthy flavor with nutty undertones. St. Stephen will leave you wanting more to share with a friend and a glass of bubbly. This classic cheese works anytime of day – spread it on your toast for breakfast, serve it as an appetizer before dinner or dress it up with some honey or berries for a fancy dessert.
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JACK, MONTEREY, PEPPER
Pepper jack mixes hot peppers with Monterey Jack. Pepper jack is often used as an alternative cheese in dishes such as quesadillas, but can be eaten with bread or crackers as a snack.
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LIUZZI , CILIEGINE
Hailing from Italy, mozzarella is a mild, white fresh cheese thats made by the special pasta filata process, whereby the curd is dipped into hot whey, then stretched to the desired consistency. At one time, mozzarella was made only from the milk of water buffaloes. Today, however, the majority of it is made with cows milk. Fresh Mozzarella is not cured in brine or aged like the low-moisture Mozzarella more familiar to most of us. The moist, sweet, tender, milky, nutty and buttery flavor, and springy, yielding texture, is unlike that of any other dairy product. The different sizes of fresh mozzarella relate best to the sizes of fresh tomatoes since it naturally is a gastronomical match made in heaven. Fresh mozzarella is always packed in water.` Its generally made from whole milk and has a much softer texture and a sweet, delicate flavor. Its excellent simply spread on bread with salt, pepper and a little olive oil.
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DEER CREEK MOON RABBIT
Deer Creek’s The MoonRabbit is proof that the moon is truly made of green cheese. Cured, sweet finish Cheddar, bathed it in Green Chartreuse liqueur. The Chartreuse adds a delicate herbal bouquet with hints of cloves, citrus, rosemary, and thyme that beautifully complements the cheese’s creaminess while imparting a light green hue.
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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.
Awards:
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 -
LIUZZI , FRESH MOZZARELLA, OVALLINE
Hailing from Italy, mozzarella is a mild, white fresh cheese thats made by the special pasta filata process, whereby the curd is dipped into hot whey, then stretched to the desired consistency. At one time, mozzarella was made only from the milk of water buffaloes. Today, however, the majority of it is made with cows milk. Fresh Mozzarella is not cured in brine or aged like the low-moisture Mozzarella more familiar to most of us. The moist, sweet, tender, milky, nutty and buttery flavor, and springy, yielding texture, is unlike that of any other dairy product. The different sizes of fresh mozzarella relate best to the sizes of fresh tomatoes since it naturally is a gastronomical match made in heaven. Fresh mozzarella is always packed in water.` Its generally made from whole milk and has a much softer texture and a sweet, delicate flavor. Its excellent simply spread on bread with salt, pepper and a little olive oil.
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LA CLARE,FIG & HONEY CHEVRE
1st PLACE FRESH GOAT W/ SWEET FLAVOR ADDED – AMERICAN CHEESE SOCIETY AWARDS 2023
Sweet figs and honey are combined with our Original Goat Cheese for a balance of sweet and rich flavors.
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UPLANDS CHEESE, PLEASANT RIDGE RESERVE
2nd PLACE BEST IN SHOW – AMERICAN CHEESE SOCIETY AWARDS 2023
Named after the land formation on which our farm sits, Pleasant Ridge Reserve is made in the tradition of Alpine cheeses like Gruyere and Beaufort. Like the Alpage versions of these cheeses, we only make Pleasant Ridge Reserve from May through October when our cows are eating fresh pasture. This grass-fed, raw milk produces flavors in the cheese that can`t be replicated by ordinary milk.
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NETTLE MEADOW, POTASH MOUNTAIN (GOAT/COW), 6/8 OZ
Potash Mountain
This tangy pyramid made of goat and cows milk compliments any cheese board with its height and unique flavor. The rind is dusted with our iconic vegetable black ash before it ages. The bloomy rind grows on top of the ash, creating a delightful, multi-dimensional layer when cut into.
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NARRAGANSETT CREAMERY, CRESCENDO (STRACCHINO di CRESCENZA)
Crescendo: This specialty cheese is our version of Stracchino di Crescenza. The Northern Italian recipe yields authentic tangy flavor with soft creamy texture. We make it in small batches by hand, so there’s limited quantity. We’ve won a few blue ribbons with this gorgeous rindless cheese.
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LIUZZI , RICOTTA DI BUFALA
Ricotta di Bufala is a full-fat pasteurized buffalo milk cheese made by Quattro Portoni in Bergamo, Italy. It is a firm-textured, soft and melting ricotta made with whey gathered while processing buffalo’s milk. Flavours are delicate and sweet with a distinct aroma.
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LIVELY RUN, BLUE YONDER, 1/4#
Our Blue Yonder is a creamy cow’s milk blue cheese with natural rind that is both subtle, complex and approachable. While the rich Holstein milk gives the paste a lovely yellow color, it is marbled throughout with pockets and veins of deep blue.
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HOOK`S, FIVE YEAR CHEDDA
Hook’s Cheese ages cheddar from 1-15 years. Our cheese is made 1 batch at a time, curds transferred to forms by hand, and aged to perfection. Our cheddar is known for its smooth, creamy texture and for the amazing flavors that develop every year it is aged, from smooth and mellow to sharp and crumbly. Every age has its own unique flavor and texture.
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DEER CREEK, THE FAWN, RETAIL
This traditional 22 lb. daisy wheel Cheddar is completely handcrafted from wholesome rBST-free milk from Wisconsin. A unique culture set gives this young cheese an award-winning sweet nuttiness with a full, complex Cheddar flavor not found in traditional bandage-wrapped Cheddars. As the flavor of The Fawn unfolds in your mouth, it seems delicate at first, yet gives you a rich finish that lingers on.
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CELEBRITY, GOAT CHEESE WITH HONEY
With honey at the helm, a hint of sweet is the ideal accompaniment to the velvety taste of Celebrity goat cheese. This young, fresh cheese is creamy enough to spread but firm enough to slice, resulting in a mild, smooth and refreshing goat’s milk cheese. The touch of honey creates a mellow tone to the cheese, while its pale ivory color gives a hint to the drop of “liquid gold” inherent in this delightful twist on an already delicious cheese.
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POINT REYES, TOMARASHI, RETAIL
We’ve created three distinctly different new flavored versions of our popular and endlessly versatile Toma. That’s right. The rich texture and buttery flavor that makes Toma a true American original now comes in a selection of new flavors as unique as they are delicious.
TomaRashi, with its blend of heat, umami and nutty flavors, is a total standout in our new Toma with Attitude lineup. The key to the flavor is Shichimi Togarashi, a Japanese spice blend containing nori, toasted sesame, poppy and hemp seeds, chili flakes and ginger. The result is a gentle heat that warms your palate gradually, making you want more!- Made from pasteurized, rBST-free cows’ milk
- Made with microbial (vegetarian) rennet
- Aged for 90 days
- Gluten Free
- Wedges are individually vacuum sealed
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LIUZZI, MOZZARELLA CURD
Make your own fresh Mozzarella cheese with our own creamy, Italian Style Mozzarella Curd. Stretch Curd is used within the process of making fresh mozzarella. This curd is specifically designed to be stretched by hand rather than machinery.
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DEER CREEK, BUNTING BLUE
The Indigo Bunting is a rare, ultra creamy blue cheese. The milk is soft, silken, and rich in flavor. On its own, the sheep’s milk is extremely creamy. But in order to create this extra special blue we added a liberal amount of cow’s milk cream to create The Indigo Bunting’s extraordinary velvety texture. This extreme decadence, combined with a distinctive yet delicate blue strain is a beauty to behold.
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LIUZZI , OLD FASHIONED RICOTTA
Ricotta is a soft, domestic cheese made through cows milk. It has a sweet flavor. Whole milk is directly acidified with vinegar. The cheese undergoes a slow cook process, allowing the curds to denature and coalesce at just the right temperature.
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BEEHIVE, RED BUTTE (HATCH GREEN CHILI), 2/5 LB
Winner of 4 Major Awards This cheese is an expression of love for the landscape of the American Southwest; the rind is almost as stunning as a Canyonlands vista. Beautifully layered like Entrada Sandstone, the paste of Red Butte is tumbled with Hatch Chiles and complex flavors. What does it taste like? Creamy and smoky with a proper balance of heat. The coriander in the rub on the rind gives Red Butte a mellow lemony undertone.
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DEER CREEK, IMPERIAL BUCK
Like the award-winning Fawn and Stag, Deer Creek’s The Imperial Buck is a handmade, bandaged-wrapped cheddar. It is carefully aged for a longer period of time to allow for an even greater development of its rich nutty flavor and sweet butterscotch finish. The unique nuttiness is pronounced, yet blends beautifully with the buttery sweetness of the Cheddar. The crystalline crunch offers a nice contrast to the cheese’s creamy texture. The unique beauty of this cheese is the perfect harmony of nut, cream, butter, and sweet flavors to complement and balance each other. It is truly a one-of-a-kind, outstanding best-in-class cheddar.
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POINT REYES, TOMA PROVENCE, 10 LB WHEEL
1st PLACE AMERICAN ORIGINAL W/FLAVOR ADDED – AMERICAN CHEESE SOCIETY AWARDS 2023
We’ve created three distinctly different new flavored versions of our popular and endlessly versatile Toma. That’s right. The rich texture and buttery flavor that makes Toma a true American original now comes in a selection of new flavors as unique as they are delicious.
TomaProvence is full of savory Mediterranean flavor. Complementing the creamy butter notes of Toma, we’ve added Herbs de Provence. Our blend includes Rosemary, Basil, Marjoram, Savory, and Wild Thyme.- Made from pasteurized, rBST-free cows’ milk
- Made with microbial (vegetarian) rennet
- Aged for 90 days
- Gluten Free
- Wedges are individually vacuum sealed
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CARR VALLEY, CHEESE CURDS
A local Wisconsin favorite made fresh in our vats everyday. Squeaky fresh cheddar curds to be eaten within 2 to 5 days.
