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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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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.
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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!
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LA CLARE, EVERYTHING CHEVRE
Our Everything Bagel seasoning is mixed with our Original Goat Cheese to produce a savory and tangy flavor.
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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.
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CYPRESS GROVE, PURPLE HAZE (LAVENDER & FENNELL POLLEN)
The distinct and unexpected marriage of lavender and hand-harvested wild fennel pollen makes Purple Haze® utterly addictive — and unforgettable. We use the finest ingredients we can get our hands on, and always start with the highest quality milk — the building block for our entire line of cheese.
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DEER CREEK, THE FAWN, RETAIL
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 you a rich finish that lingers on.
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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.
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PATRIA, SHREDDED MOZZARELLA, LOW-MOISTURE, WHOLE MILK
Your Patrons come to you for authentic, New York-style pizzas offering big, bold taste experiences. Give them the best with Patria® – the full-flavored mozzarella that shares your extraordinary dedication to quality, consistency and guest satisfaction.
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BEEHIVE, RED BUTTE (HATCH GREEN CHILI), 2/5 LB
Winner of 4 Major Awards This cheese is an expression of love for the landscape of the American Southwest; the rind is almost as stunning as a Canyonlands vista. Beautifully layered like Entrada Sandstone, the paste of Red Butte is tumbled with Hatch Chiles and complex flavors. What does it taste like? Creamy and smoky with a proper balance of heat. The coriander in the rub on the rind gives Red Butte a mellow lemony undertone.
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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.
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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.
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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.
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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.
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DEER CREEK, RATTLESNAKE CHEDDAR, PRE-CUT
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!
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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.
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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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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.
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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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CARR VALLEY, CASO BOLO
Made with sheep, goat and cow milk, in 3 lb. balls, it is aged two years and cut into wedges. Its flavor is complex, pleasing and has a nutty finish.
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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.
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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.
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CARR VALLEY, COCOA CARDONA
Chocolate and cheese unite beautifully in this award-winning American Original. Featuring our delicious Cardona aged and rubbed with cocoa powder. The cocoa flavor is subtle, the rind a lovely brown, and the end result like nothing you`ve ever tasted.
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CARR VALLEY, PENTA CREME, RETAIL
A revolutionary five-creme blue, master crafted to be the most decadent blue available from your friends at Carr Valley Cheese.
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NETTLE MEADOW, SUGAR LOAF MINIS
Buttery, decadent and slightly mushroomy as the cheese develops, these small wheels are 100% Jersey cow’s milk triple crème.
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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.
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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.
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BEEHIVE, POUR ME A SLICE, 10/4 OZ RETAIL
Beehive Cheese Company’s “Utah Cheddar” with a side of booze! Pour Me a Slice is imbued with Basil Hayden’s Kentucky Straight Bourbon Whiskey.
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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.
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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).
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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.
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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.
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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.
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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.
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CARR VALLEY, SMOKED FONTINA
A soft white cheese, lightly smoked, with great meltability and flexability. Great on pizza, fondue, soup or to eat.
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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!
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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.
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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.
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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.
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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.
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DEER CREEK, NIGHT WALKER
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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BEEHIVE, RED BUTTE (HATCH GREEN CHILI), 10/4 OZ RETAIL
Winner of 4 Major Awards This cheese is an expression of love for the landscape of the American Southwest; the rind is almost as stunning as a Canyonlands vista. Beautifully layered like Entrada Sandstone, the paste of Red Butte is tumbled with Hatch Chiles and complex flavors. What does it taste like? Creamy and smoky with a proper balance of heat. The coriander in the rub on the rind gives Red Butte a mellow lemony undertone.
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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.
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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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LA CLARE, GARLIC & HERB CHEVRE LOGS
This proprietary blend of garlic and herbs gives this cheese a pleasant savory flavor.
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LA CLARE, GOAT FETA
This pressed curd cheese is made from whole pasteurized goat milk. It is salty and tart with a crumbly texture. It develops sweet and tangy notes over time.
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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.
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CARR VALLEY PENTA CREME
Made from cow’s milk with the addition of a substantial amount of cream, Penta Crème Blue is one of a handful of new cheeses being produced by Carr Valley at their new blue cheese factory, Glacier Point. The texture of Penta Crème is very smooth and cream-like, much like a double cream cheese. Flavors are earthy and rich, with distinctive lactic notes.
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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.
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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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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.
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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.
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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.
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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.
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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.
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CARR VALLEY, CRANBERRY CHIPOTLE, RETAIL
This white cheddar has cranberries and chipotle peppers for added flavor. It has the taste of the best Texas barbecue and the heat comes on after the flavor of the cheese and has a very warm finish.
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MARIEKE GOUDA, SUMMER FIELDS
Smoothly rich gouda showered with herbs of rosemary and thyme. Pair with: apples and walnuts, Riesling or hard cider.
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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.
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CARR VALLEY GARLIC BREAD CHEESE
A mild, baked cheese with an authentic Italian garlic flavor–serve with fresh marinara sauce to create an outstanding appetizer. Saute or grill, until glistening or microwave for 30 seconds on high until warm.
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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.
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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.
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DEER CREEK, IMPERIAL BUCK
Like the award-winning Fawn and Stag, Deer Creek’s The Imperial Buck is a handmade, bandaged-wrapped cheddar. It is carefully aged for a longer period of time to allow for an even greater development of its rich nutty flavor and sweet butterscotch finish. The unique nuttiness is pronounced, yet blends beautifully with the buttery sweetness of the Cheddar. The crystalline crunch offers a nice contrast to the cheese’s creamy texture. The unique beauty of this cheese is the perfect harmony of nut, cream, butter, and sweet flavors to complement and balance each other. It is truly a one-of-a-kind, outstanding best-in-class cheddar.
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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
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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 -
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 -
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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POINT REYES, TOMARASHI, 10 LB WHEEL
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
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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.
