- Display 48 Products per page
-
CYPRESS GROVE, MIDNIGHT MOON
Aged six months or more, this blushing ivory colored cheese is dense and smooth with a slight crunch of protein crystals that form naturally with aging. Made in Holland exclusively for Cypress Grove Chevre®, Midnight Moon® is nutty and brown buttery up front with a long caramel finish.
-
STELLA, MEDIUM ASIAGO
A six-month aging period produces a mild, crumbly texture for the Stella Medium Asiago Cheese. This Asiago Cheese has a toasted, sweet and buttery flavor, and the color has aged to a pale beige.
-
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
-
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.
-
DEER CREEK, “THE STAG” CHEDDAR, RETAIL
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. Chosen as one of the Best Cheeses of the Year by Culture Magazine.
-
DEER CREEK, WILD BOAR
Earthy black truffle ambles between creamy Monterey Jack curds to craft the decadent yet approachable sensory experience that is The Wild Boar. Each bite transports your palate to the Wisconsin North with the savory truffles’ warm and woodsy notes coupled with mild, buttery cheese. This charming and aromatic Jack easily finds its home on a board or melted into dishes for a delightfully mushroomy finish.
-
BEEHIVE, QUEEN BEE PORCINI RETAIL
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.
-
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.
-
LA CLARE, CHEVRE LOGS
This Goat Cheese’s (chèvre) clean flavor starts with goat milk that makes a short trip from the farms to the creamery, guaranteeing a clean and fresh taste. This cheese has a milky, delicate, mild flavor complemented by hints of tangy sweetness.
-
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.
-
CARR VALLEY, MOBAY
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.
-
LIUZZI , BURRATA
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.
-
CARR VALLEY, SMOKED HOT PEPPER JACK
A Monterey Jack cheese with green and red jalapeno peppers that has a mild smoky flavor, giving it a wonderfully added punch! Melts well and easy to use in many recipes.
-
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.
-
BARBERS, 1833 VINTAGE RESERVE CHEESE
Barber’s 1833 is made using traditional starter cultures and the finest West Country milk. Aged for at least 24 months, only when one of the Barber family judges it to be outstanding does it leave the farm as 1833. A cheese with unrivalled complexity and depth, savour it as part of a cheeseboard with apples, pickled walnuts and a tankard of Somerset cider.
-
BEEMSTER, HATCH GREEN CHILI GOUDA, 10 LB. WHEEL
Beemster Mild gets a peppery kick from Hatch chiles, which vary in heat from mild to fiery. But don’t be scared: Beemster Mild is sweet and creamy, so this cheese ends up perfectly balanced.
-
BEEHIVE, TEAHIVE
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.
-
LIVELY RUN, SCOTTISH ALE-WASHED SHIRE
Shire is the result of a collaboration with Hopshire Brewing in Dryden, NY. It is a cow’s milk cheese aged for 3 months. In the process of making Shire the cheese curds are washed with Hopshire’s delicious Scottish Ale. The dark ale imbues the cheese with toasty flavors of malt and coffee. Shire received a gold medal in its class at the ACS competition in 2023.
-
TREUR, VILLA BLEU GOUDA, 7.5# WHEEL
Villa Bleu is a blue cheese from Holland. This is a delicious creamy cheese with blue mold veins. The taste and texture is very creamy with a slight tanginess. Process the Villa Bleu in a cheese fondue or a tasty lasagna!
-
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 -
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.
-
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.
-
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.
-
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.
-
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.
-
BEEHIVE, TRUFFLEHIVE, 10/4 OZ
Earth-brown truffles contrast beautifully with the creamy white Utah cheddar underneath. The rub on the exterior consists of Regalis Black Truffle Carpaccio, honey and truffle salt. This cheese has a savory nose with earthy tones and a delicious mushroom finish. -
DEER CREEK, NIGHT WALKER, RETAIL
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.
-
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.
-
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.
-
LA CLARE, AGED GOAT CHEDDAR
This pressed curd cheese is made from whole pasteurized goat milk and is aged for over 6 months.
It is a complex cheese with nutty notes and a creamy texture.
-
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.
-
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!
-
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.
-
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.
-
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
-
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, 7 YR PROPRIETOR`S CHEDDAR
1st PLACE MATURE CHEDDARS – AMERICAN CHEESE SOCIETY AWARDS 2023
Deer Creek 7 Year Proprietor’s Grand Reserve is produced by Land O’ Lakes in the Niagra Cuesta region of Eastern Wisconsin. This cheese, which has aged for a full 7 years, is carefully selected for its quality by cheese grading experts. It is selected for its balance of distinctive bold flavors, which give way to a rich, lingering finish, and its balance of a firm and smooth texture that does not become dry and crumbly.
-
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.
-
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.
-
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.
-
POINT REYES, QUINTA
Topped with CA Bay Laurel leaves, Quinta is a soft-ripened, bloomy rind cheese, inspired by the very famous, seasonally-made Vacherin Mont d’Or and its close variation L’Edel de Cléron, both from the Jura mountain region along the French-Swiss border.
Quinta comes in two sizes – a 4″ round that weighs 10oz and a 2″ round that weighs 5oz. The interior texture is silky-smooth and the rind is fluffy, yet slightly firm with a Bay leaf embedded on the top. Handcrafted at our Petaluma creamery from the highest quality pasteurized cows’ milk, each wheel is wrapped in Spruce bark that has been infused with the essence of CA Bay Laurel, which is indigenous to the region and ever-present on our farm in Point Reyes. Quinta is meant to be enjoyed at room temperature in a single sitting by removing a portion of the top rind and digging in with a small spoon or cheese spreader. Why Quinta? This name is especially meaningful to us for two reasons. First, Quinta means “farmstead” in Portuguese. Our maternal grandparents were from Portugal so this cheese honors our mom (who would have loved this cheese by the way!) and our Ferreira family heritage. Second, Quinta means “fifth” in Spanish. This cheese just happens to be the fifth product in our core line-up, so the name also has significance for our primarily Latinx staff that work so hard (day-in-and-day-out) to make all of our cheeses wonderful.
-
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.
-
LA CLARE, EVERYTHING CHEVRE
Our Everything Bagel seasoning is mixed with our Original Goat Cheese to produce a savory and tangy flavor.
-
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!
-
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.
-
JACK, MONTEREY
Young Jack cheeses are delicate, mild and fresh. This fresh version is creamy and elastic.
-
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.
