- Sort by Product ID
- Display 72 Products per page
-
NETTLE MEADOW, PARTRIDGE MOUNTAIN (COW), 6/8 OZ
A washed rind cow’s milk cheese infused with Juniper and Sage. Sold 6 to a case, approximately 10 ounces each.
-
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.
-
NETTLE MEADOW, AMBER KUNIK BUTTON (WASHED RIND)
Amber Kunik
KUNIK has been a nationally acclaimed goat’s milk and cow cream triple crème for many years now and many did not think it could get much better. But, then we introduced AMBER KUNIK! The triple crème you know and love washed in Adirondack Beer and Adirondack Whiskey. This is a funky twist on our beloved triple crème resulting in a denser velvety textured washed rind with just a hint of spirits and balanced with plenty of funk. (Photo Courtesy of Pattie Garrett)
Award: Sofi for Non-Cow Cheeses (2019 Silver)
-
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)
-
NETTLE MEADOW, FROMAGE BLANC 6/16 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)
-
NETTLE MEADOW, SAPPY EWE, 9/6 OZ
Sappy Ewe
We coat sheep and cow curds with an Adirondack maple reduction and then form the curd in a crotin size mold. We let them age to bloomy rind perfection in our aging cave and then pat them with edible pine black ash for both a dramatic finish and ripening effect. This cheese is a true symphony of traditional Adirondack flavors.
Awards: U.S. Cheese Championships (2019 First Place), American Cheese Society (2018, Second Place for Mixed Milk Cheeses).
-
NETTLE MEADOW, KUNIK BUTTON 6/10 OZ
Kunik is our triple crème wheel made from goat’s milk and cow cream. It has a white rind and a tangy buttery flavor. Delicious on its own or with fruit and crackers. A wonderful addition to any cheese plate. Larger wheels vary in size from 11 to 16 ounces. “Buttons” are also available and are smaller in size ranging from 7 to 12 ounces.
Awards: American Cheese Society (2010 Triple Crème Blue Ribbon), U.S. Cheese Championship (2019 Second Place) and World Cheese Championship (2016 Gold Medal), Good Food Award (2019) and the New York International Cheese Competition (2021 Silver Medal).
-
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, 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.
-
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.
-
CARR VALLEY, SMOKED 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.
-
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
-
CARR VALLEY, SANTE
Pasteurized sheep’s milk cheese, dry cured in the style of Basque sheep cheeses (think Ossau Iraty: OH-soh-ear-ah-TEE) for a semifirm, smooth paste that tastes of hazelnuts and olive oil.
-
POINT REYES, TOMA TRUFFLE
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.
TomaTruffle is the perfect combination of classic Toma paired with the aromatic flavors of Italian Black Truffles from Umbria. Reminiscent of undergrowth, fresh strawberries, dried fruit and a hint of cocoa, the earthy flavor marries beautifully with the buttery richness of Toma. TomaTruffle is the perfect decadent cheese for any celebration!- Made from pasteurized, rBST-free cows’ milk
- Made with microbial (vegetarian) rennet
- Aged for 90 days
- Gluten Free
- Wedges are individually vacuum sealed
-
POINT REYES, TOMA PROVENCE, RETAIL
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
-
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
-
POINT REYES, TOMA PLAIN
In Italian, Toma means “wheel of cheese made by the farmer herself.” What better way to describe this, our most versatile, any time, any table cheese. All natural, pasteurized, semi-hard table cheese with a waxed rind.
- Made from pasteurized, rBST-free cows’ milk
- Made with microbial (vegetarian) rennet
- Aged for 90 days
- Gluten Free
- Wedges are individually vacuum sealed
-
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.
-
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).
-
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.
-
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.
-
MARIEKE GOUDA, SUPER AGED, 18-24 MONTHS
Marieke transforms farmstead-fresh, raw, cow`s milk from her family farm into award-winning cheese, which is then carefully cured on imported Dutch pine planks in temperature and humidity-controlled aging cellars The super aged Gouda was a hard texture flanked with crystals and flavors reminscent of butterscotch.
Pair With: Hazelnuts and quince paste rioja, or tempranillo
A chees course standout with fruit and nuts. Serve with cured meats and olives -
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 -
TILLAMOOK, SHARP YELLOW LOAF
For nine long months, we wait. That`s what it takes to produce the full-bodied, naturally-aged sharpness of Tillamook Sharp Cheddar. For our farmer-owners, patience isn`t just a virtue, it`s a value, and it guides the cheesemaking process.
-
TILLAMOOK, EXTRA SHARP WHITE CHEDDAR
The farmer-owners of Tillamook are proud to bring you this award-winning, special reserve cheddar, naturally aged to satisfy your taste for extra sharpness Made with milk from cows not treated with artificial growth hormones. The FDA has stated that no significant difference has been shown between milk derived from rBST treated and non-rBST treated cows.Smile. You`re about to eat Tillamook Cheese. Thank you for buying Tillamook and keeping our family farms strong.
-
LIUZZI, STRACCIATELLA, 5 LB.
Homemade! We hand-pull strands of fresh mozzarella and add our own cultured cream to create this amazing textural stracciatella.
-
RUMIANO, DRY JACK
1st PLACE DRY JACK – AMERICAN CHEESE SOCIETY AWARDS 2023
Very hard, aged, dry version of Monterey Jack with delicious nutty flavor. The cheese is used in cooked foods or grated onto pasta or salads. Created `by accident` in 1915. A wholesaler found himself with an over-abundance of Jack Fresh. He had to store it for a long time. In order to protect it he hand-salted each one of cheeses. A few weeks later he discovered that the cheeses were fruity and rich in taste.
-
LIUZZI, SMOKED SCAMORZA
This Smoked 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).
-
ROELLI, RED ROCK BLUE CHEDDAR
3rd PLACE RINDED BLUE – AMERICAN CHEESE SOCIETY AWARDS 2023
American style, naturally rinded cheddar with a slight blue vein. Richly colored with annatto and cave aged to maturity. Mild flavored with a creamy texture.
-
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.
-
POINT REYES, BLUE CRUMBLES
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.ÂThe 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
-
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.
-
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.
-
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.
-
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.
-
MOUCO, COLOROUGE
3rd PLACE SOFT RIPENED WASHED RIND – AMERICAN CHEESE SOCIETY AWARDS 2023
MouCo ColoRouge is a natural rind cheese that is reddish-orange in color with a slight white finish. Soft and creamy is a great description for the textures as well as taste and aromas. Mildly earthy tones compliment the slight acidity of the young cheese. As it ages the cheese will start to soften, develop a pronounced buttery characteristic as well as develop a further complexity in its earthy characteristic. MouCo ColoRouge is fully aged at 7-8 weeks. At this point the cheese flavor is quite complex with its buttery creamy flavors as well as a developed earthiness that is spicy and …well…just addictive. The cheese just begins to get gooey when left to warm to room temperature.
-
MOUCO, CAMEMBERT
We start by using the best milk that we can find in our area. This means we start making cheese with the freshest milk possible. No artificial colorings, preservatives, or additives are used in the cheese making process of our Camembert, which is all done by hand. This cheese is quite creamy from the start with hint of milky creaminess. As the cheese ripens it develops creamy undertones and buttery characteristics topped off with a nutty mouth feel. MouCo Camembert is fully aged at 7-8 weeks. At this point the cheese flavor is fully complex with butter, creamy and nuts in it`s flavor display. The cheese just begins to flow when left to warm to room temperature.
-
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.
-
LIUZZI , BURRATINA
We develop our Burrata authentically with a recipe that dates back over 5 generations. Our semi soft `Pasta Filata` cheese is made with Fior di latte cows milk cultures. We then fill our Burrata with fresh Stracciatella cream. This is often served with a sprinkle of salt and drizzle of olive oil. Scoop up the stracciatella cream with slices of Italian bread or spread the inside of the cheese onto crackers. Serve up with fresh tomatoes and basil, or it`s also a decadent and delicious topping for pizza.
-
LIUZZI , CACIOCAVALLO
3rd PLACE PASTA FILATA – AMERICAN CHEESE SOCIETY AWARDS 2023
Caciocavallo, which means cheese on horseback, gets its name from the manner in which the cheese is always tied together in a rope and dangled over a wooden board to drain and age. An Italian type of pasta filata cheese made out of sheep`s or cow`s milk, it is produced throughout Southern Italy and the Balkans.
Continuous exposure to humidity in the caves and aging develops sharp, spicy flavors in Caciocavallo. With persistent aging, the cheese picks up intense, earthy undertones and fruity aromas. Along the way, it turns from a milky white to a darker yellow in color and becomes more salty. The result is a cheese with profound tasting notes and perfect accompaniment to a glass of red wine.
Made from cow’s milk
Country of origin: Italy
Region: Southern Italy
Type: soft
Texture: springy and stringy
Rind: natural
Color: yellow -
LIUZZI , MASCARPONE
Ricotta can be used on top of pasta, stuffed inside ravioli, shells, and manicotti. Layer it in lasagna or add on top of pizza. Spread our hand dipped ricotta on toasted Italian bread slices topped with fig jam for a mouth watering treat! And let`s not forget desserts! Some of the best cheesecakes are made with ricotta as well as cannoli`s too.
-
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.
-
ROTH KASE, MOODY BLUE
This small-batch blue is delicately smoked over fruit wood to create subtly smoky undertones. Beautifully balanced and softly seductive, Moody Blue® is excellent on a cheese plate and for cooking with, especially as an addition to creamy condiments.
-
ROTH KASE, BUTTERMILK BLUE
Buttermilk Blue® Affinée epitomizes the indulgent experience of rich and creamy blues. We select just a few of our Buttermilk Blue® cheese wheels to be aged 6+ months to develop a deliciously piquant and earthy flavor.
-
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.
-
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.
-
JACK, MONTEREY
Young Jack cheeses are delicate, mild and fresh. This fresh version is creamy and elastic.
-
HOOK`S, EXTRA INNINGS
This mixed milk alpine style cheese is aged over 14 months. Combining all three milks with a cocktail of cultures, along with the extra aging, gives this cheese a wonderful savory, full flavor -it took first place in the category at ACS the first year it was entered!
-
HOOK`S, HURDY GURTY
This chees is 100% fresh goat milk made with an alpine style recipe with an added probiotic culture and aged for 1 year-a tangy, pleasing full flavor and rich texture.
-
HERKIMER COUNTY, YELLOW 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.
-
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.
-
HOOK`S, RED ERRIGAL
Named after the mountain in Ireland in honor of Tony’s heritage. Colby style cheese but made with sheep and cow milks-aged over 2 years for added flavor, it makes an amazing grilled cheese!
-
HOOK`S, EWE CALF TO BE KIDDING
This amazing mixed milk blue made with sheep, cow, and goat milk is aged 9-12 months resulting in big, complex flavor with a wonderful texture from tyrosine crystals and a rich, creamy finish. It is sublime paired with a chocolaty, coffee flavored Porter beer! This cheese won 1st place at ACS in 2018.
-
HOOK`S, TEN YEAR CHEDDAR
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.
-
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.
-
HOOK`S, THREE YEAR CHEDDAR
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.
-
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 -
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.
-
GENEVA, GOAT CHEESE LOGS
Fresh goat cheese logs, hand crafted from fresh prime quality milk. Vacuum packed to lock freshness and extend shelf life.
Shelf Life: 120 Days Keep refrigerated 34-36 °F -
CARR VALLEY, GLACIER GORGONZOLA
Back room Trattoria delicious! Imbued with melodious mushroom truffle notes. A symphony of pure flavor! Great for salads, pastas and snacking!
-
CREAM CHEESE, DOMESTIC
It is a modern, fresh cheese made of cow`s milk. It is an acid curd cheese, but unlike cottage cheese, it requires a starter culture of bacteria. It is generally mild and velvety. Sometimes whey powder is added which results in more grainy texture of cheese. Perfect for cheesecakes and baking.
-
FETA, BULGARIAN, SHEEP
The history of Feta cheese, though often under debate, has been traced to the Balkan Peninsula in modern-day Bulgaria. Bulgarian Feta is made from pure sheep’s milk from ewes that graze in the Rhodope Mountains and features a stark white color and slightly salty flavor with a refreshing, tangy finish. Stemming from the Italian word for slice, or “fetta,” this feta cheese is formed into blocks and sliced, making it perfect for a drizzle of olive oil, or crumbed into your favorite dishes.
-
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.
-
KONTOS, IMPORTED GREEK FETA, PAIL
The distinctive, tangy taste of our Feta is delicious crumbled over traditional Mediterranean salads or served on an appetizer tray with our olives and flatbread.
-
DEER CREEK, VAT 17 CHEDDAR
The creation of this unique cheese began as a quest to capture the best flavor attributes from Cheddars around the world and blend them into one unique cheese. Vat 17 is bold and complex, with a tangy nuttiness that is unsurpassed. It is a highly decorated cheese, winning numerous awards the world over.
-
DEER CREEK, THE STAG CHEDDAR
Select vats of The Fawn are chosen for further aging to allow for the development of the intense, bold flavor characteristics of The Stag. It is rugged, driving strong toffee and butterscotch notes, yet possesses the sweet finish of The Fawn. As it ages, The Stag develops a hint of crystalline crunch to further enliven the taste buds with rich texture as well as flavor. The Stag, a true Wisconsin Original, is a traditional bandage-wrapped 22 lb. daisy wheel Cheddar. Chosen as one of the “101 Best Cheeses of the Year†by Culture Magazine.
-
DEER CREEK, RATTLESNAKE CHEDDAR
The Rattlesnake is a true flavor experience spicy, sweet, tropical, and HOT. We start with a smooth, creamy medium aged Cheddar and infuse it with premium gold tequila and Habanero peppers. The warmth and sweetness of the tequila opens your palate to the smooth and creamy mellowness of a perfect aged Cheddar. And just when you are wondering where the Habaneros are, the heat bursts forth for an unforgettable finish. Watch out this cheese just might bite you back!
-
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.
-
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
-
DEER CREEK, BLUE JAY
3rd PLACE OPEN CATEGORY FLAVOR ADDED – AMERICAN CHEESE SOCIETY AWARDS 2023
Made using a Quintuple Cream Blue recipe, The Blue Jay is rich in texture with strong buttery notes. We then crush juniper berries to release their perfume and infuse them throughout to compliment the Blue strains unique botanical essence. The result is a bold, yet utterly creamy Blue with a delicately piney bouquet that unfolds in your mouth. While The Blue Jay is wonderful with any of our suggested pairings, try it melted on a New York Strip for a truly decadent meal.