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LA CLARE, CAVE-AGED CHANDOKA, 20# WHEEL
***Seasonally Limited***
We blend 70% cow and 30% goat milk to create this proprietary, American original cheese. It is then aged in caves and tended to by our affineur. The wheels have an earthy aroma with vegetable undertones. The rich, dense, fudgy interior hints at complex notes of butter, citrus and horseradish. This cheese continually evolves throughout its life cycle.
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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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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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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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LIUZZI, MOZZARELLA DI BUFALA BALLS
Made fresh with 100% whole milk. Our cheese has a delicate smooth texture and distinct flavor. We offer a unique variety of styles and sizes to compliment any dish. Our low moisture loaves are perfect for melting on pizzas. Our fresh mozzarella packed in water is great tossed on salads, or makes a delicious appetizer. Best served at room temperature.
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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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CARR VALLEY, SMOKED BILLY BLUE
Made from fresh milk of pasture grazed Wisconsin goats, it`s aged four months for distinctive `blue` flavor and smoked to perfection.
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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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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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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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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.
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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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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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STELLA, ASIAGO AGED
The extra-long aging of the 12-month Stella Aged Asiago Cheese renders a robust, sharp cheese with a complex, nutty flavor and mature yellow color. The texture is firm and crumbly.
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LA CLARE, CHANDOKA LOAF
A cow & goat milk cheese. This American original is a mild fruity cheese with rich cheddary notes. The cow milk develops sweet buttery characteristics, as the goat milk develops
sweet tangy notes, creating Chandoka – a wonderfully flavorful cheese.
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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.
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ROGUE CREAMERY, ORGANIC CAVE MAN BLUE CHEESE, 4 LB. WHEEL
A favorite of cheesemongers and connoisseurs, organic Caveman Blue is a favorite choice for a cheese platter. A natural rind allows this cheese to release moisture while cave-aging, developing a fudgy, creamy texture with earthy notes of shitake mushroom, sweet golden beets, brown butter, and moderate “blue” flavor.
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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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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.
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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 -
ROTH KASE, BUTTERKASE
An old-world favorite with a mild, approachable flavor and buttery melt-inyour-mouth texture, this German style cheese is excellent for snacking and cooking and complements a wide range of flavors.
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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)
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NETTLE MEADOW, TRUFFLE KUNIK BUTTON 6/10 OZ
3rd PLACE SOFT RIPENED W/FLAVOR ADDED – AMERICAN CHEESE SOCIETY AWARDS 2023
This is our classic, best-selling and award-winning goat’s milk with cow cream triple creme cheese, with a fragrant and powerful truffle line. We paired with Truffleist from New York City to create this cheese. The truffle bits and oil infuse throughout the entire cheese, making each bite creamier than the last as the cream from the cheese and oil combine. This is a can’t miss cheese. Sold in our button format.
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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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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!
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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.
