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DEER CREEK, MOON RABBIT, RETAIL
1st Place — American Cheese Society Deer Creek’s The MoonRabbit is proof that the moon is truly made of green cheese. We’ve taken our cured, sweet finish cheddar and 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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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.
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CARR VALLEY, WILDFLOWER CHEDDAR, RETAIL
Carr Valley’s seasonal cheddar made from the milk of wildflower – grazing cows. This is a mellow cheddar with floral notes. Hand crafted in Wisconsin.
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CARR VALLEY, CRANBERRY CHIPOTLE, RETAIL
This white cheddar has cranberries and chipotle peppers for added flavor. It has the taste of the best Texas barbecue and the heat comes on after the flavor of the cheese and has a very warm finish.
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QUESO CAMPESINO, ASADERO
Asadero’s firm and creamy texture makes it well suited to slice, cube or melt. Try in jalapeno peppers and similar dishes. Good for snacking with crackers and meats.
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CARR VALLEY, APPLEWOOD CHEDDAR, RETAIL
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.
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CARR VALLEY, GOAT CHEDDAR 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.
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CARR VALLEY, MOBAY, RETAIL
Sid’s whimsically delicious take on the famous French cheese, Morbier. Our version features a layer of sheep milk cheese and a layer of goat milk cheese separated by a layer of grape vine ash and pressed together. The flavor is both delicate and rustic. Taste each layer separately and then together for three different flavor profiles in one great cheese. Serve with a Chenin Blanc or a Riesling.
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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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BEEHIVE, SEAHIVE WEDGES, 10/4 OZ
Seahive is an artisanal cheese handcrafted by the master cheesemakers at Beehive to allow you to enjoy the local and authentic flavors of northern Utah. The full-bodied cheese is smooth and creamy, and being hand-rubbed with honey and Redmond sea salt has a unique sweet and savory combination that you and your guests are sure to love. The flavors are beautifully balanced and the cheese is of top-notch quality. Pairs excellently with fresh fruit, nuts, dry white wines or Belgian style lager.
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GENEVA, GOAT CHEESE PAIL
Fresh goat cheese made from fresh prime quality milk and packed in bulk. Montchevre fresh goat cheese has a soft and smooth texture. It has a mild-tangy flavor and is an ideal ingredient as a base for sauce, ravioli filling, melted on pizza or crumbled on a salad.
Shelf Life: 120 Days Keep refrigerated 34-36°F -
HERKIMER COUNTY, WHITE CHEDDAR
Normally, the color of Cheddar ranges from white to pale yellow. Some Cheddars, however, have a color added, giving the cheese a yellow-orange color. Cheddar is always made from cow`s milk and has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures.
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CARR VALLEY, CRANBERRY CHIPOTLE CHEDDAR 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.
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NETTLE MEADOW, FROMAGE BLANC 8/5 OZ
Nettle Meadow offers hand-packed unsalted goat milk Fromage Blanc in the following flavors: Plain Fromage Blanc, Fromage Blanc with Rosemary Infusion, and Honey Lavender Fromage Blanc. Each are available in 5 ounce cups or in one pound or ten pound bulk packaging.
Awards: Sofi (Silver, Honey Lavender Fromage Blanc)
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DEER CREEK, THE FAWN CHEDDAR
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 a richness in finish that lingers on.
2023 Awards
Gold for Best USA Cheese, Cheddar: Mild — International Cheese Awards
2nd Place for Traditional Waxed Cheddar, Sharp to Aged — US Championship Cheese Contest
2nd Place — Wisconsin State Fair Dairy Products Competition
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NETTLE MEADOW, ADIRON – JACK MINIS
Cow’s milk triple crème wheels, infused with Hudson Valley apple brandy – smooth and creamy, with a fruity, boozy kick as the wheels age.
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CYPRESS GROVE, HUMBOLT FOG
3rd PLACE OPEN CATEGORY GOAT’S MILK – AMERICAN CHEESE SOCIETY AWARDS 2023
Our signature offering, Humboldt Fog is an elegant, soft, surface ripened cheese. The texture is creamy and luscious with a subtle tangy flavor. Each handcrafted wheel features a ribbon of edible vegetable ash along its center and a coating of ash under its exterior to give it a distinctive, cake-like appearance. An American Original!
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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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BEEHIVE, BARELY BUZZED
1st PLACE RUBBED RIND CHEESE – AMERICAN CHEESE SOCIETY AWARDS 2023
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.
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CARR VALLEY, CAVE AGED CHEDDAR
Wisconsin`s only cave-aged Cheddar, this variety has a creamy color and distinctive rind that develops in the open-air cave, where natural molds flourish and add beautiful character to the cheese. Sid says its earthy flavor is reminiscent of the cheese his family made more than 100 years ago.
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CARR VALLEY, SMOKED FONTINA
A soft white cheese, lightly smoked, with great meltability and flexability. Great on pizza, fondue, soup or to eat.
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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.
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CARR VALLEY, CAVE AGED MARISA
A cave – aged beauty! This natural-rind variety gets its complex, sweet and slightly rambunctious flavors from open-air cave aging.
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SAXON CREAMERY, BIG ED’S GOUDA
Award Winning Big Eds Gouda is Saxon Creamery’s flagship cheese. Handcrafted with all the cream left in our rich quality RBHT free milk from a 6th Generation Dairy Farm in Wisconsin. Semi-soft Gouda that is buttery, smooth, creamy.
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CARR VALLEY, PENTA CREME, RETAIL
A revolutionary five-creme blue, master crafted to be the most decadent blue available from your friends at Carr Valley Cheese.
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POINT REYES, BAY BLUE, 6 LB WHEEL
Inspired by the sheer natural beauty of our coastal climate and locale, Bay Blue is a rustic-style blue cheese with a natural rind. It is known for its mellow flavor and sweet, salted caramel finish.
- Made from pasteurized, rBST-free cows’ milk
- Made with traditional rennet
- Gluten-free
- Aged for 90 days
- Fudge-like texture with a beautiful natural rind
- Mild blue mold pungency
- Earthy with notes of malty toasted grain
- Sweet, salted caramel finish
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DEER CREEK, NIGHT WALKER
Gold Medal Winner — International Cheese Awards We’ve taken our famous sweet, nutty cheddar and bathed it in J. Henry & Sons small batch 5-year-aged Wisconsin Bourbon to create The Night Walker. The cheese’s long butterscotch notes are further enhanced by the warmth of the bourbon that unfolds while imparting a woodsy bouquet of sandalwood, vanilla, cherry, and cinnamon. The result is deliciousness beyond compare.
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ROTH KASE, HORSERADISH & CHIVE HAVARTI
This creamy Danish-style Havarti is kicked up with fresh horseradish, chives, and mustard seeds for a burst of flavor.
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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.
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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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BEEHIVE, QUEEN BEE PORCINI
A buttery cheddar with an elevated level of earthy notes. Dried porcini mushrooms imported from Italy are crushed and rubbed on the exterior of the cheese making it a total umami-bomb once it’s aged to perfection.
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MOUCO, ASHLEY
2nd PLACE SOFT RIPENED – AMERICAN CHEESE SOCIETY AWARDS 2023
A lightly stiff center when young, complimented by a buzz of tartness. As the cheese ripens, the pate develops a creamier flavor and texture. A hint of sweetness compliments a bit of hum in the finish. At 7-8 weeks, the cheese is fully ripe, soft and gooey, a definitive line shows off the soft edible rind. A murmur of sweetness balances the complex cheese.
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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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POINT REYES, BLUE WHEEL
2nd PLACE RINDLESS BLUES – AMERICAN CHEESE SOCIETY AWARDS 2023
The secret to Point Reyes Original Blue lies in the unique combination of three ingredients: Grade A raw milk from a closed herd of Holstein cows that graze on the certified organic, green pastured hills overlooking Tomales Bay. The coastal fog. And the salty Pacific breezes. Time influences the recipe, too. Original Blue is made within hours of milking, and then ages for a minimum of six months. The result? A creamier style, full-flavored blue cheese.
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LA CLARE, GARLIC & HERB CHEVRE LOGS
This proprietary blend of garlic and herbs gives this cheese a pleasant savory flavor.
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LA CLARE, EVALON
Made from whole raw goat milk, this American original farmstead cheese embodies a rich nutty flavor featuring piquant and caramel-like notes. This artisan original aged Gouda-style cheese has hints of fruity Parmesan and a smooth Asiago finish.
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MOUCO, CHEESE CURDS
MouCo Cheddar Cheese curds are small, solid pieces of fresh cheese. They are white in color, and have a firm, springy texture. Cheese curds are often eaten on their own as a snack, or used in a variety of dishes, such as poutine, cheese soup, and grilled cheese sandwiches.
MouCo Cheese curds are made from milk that has been curdled with rennet. The curds are then cut into small pieces and salted.
Cheese curds are a popular snack in the Midwestern United States and Canada. They are also a popular ingredient in poutine, a Canadian dish of french fries, cheese curds, and gravy. Cheese curds can also be used in a variety of other dishes, such as cheese soup, grilled cheese sandwiches, and mac and cheese.
These squeaky cheese snacks are a great way to add a little bit of indulgence to your day.
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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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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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LIUZZI, SCAMORZA
Traditional, creamery, stretched, curd cheese made from cow`s milk. It is smooth and shiny, traditionally made in a money-bag shape. This cheese resembles Provolone. It is rubbery, with a stringy texture and is drier than mozzarella. Sold young, within two or three days of making, it has a bland, milky taste. The name of this cheese has somewhat macabre overtones: scamozza is an expression in southern Italy which means `beheaded`, it is meant here to describe the cheese`s appearance (tied in a rope bag).
