Domestic

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.

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.

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.

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.

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.

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.

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.

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.

Young Jack cheeses are delicate, mild and fresh. This fresh version is creamy and elastic.

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.

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 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.

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

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.