- Display 15 Products per page
-
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.
-
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.
-
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 -
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 -
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.
-
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.
-
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).
-
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.
-
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
-
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 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, 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
-
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, 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