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MARIEKE GOUDA, RESERVE 1000 DAY
1st PLACE AGED DUTCH STYLE – AMERICAN CHEESE SOCIETY AWARDS 2023
Marieke Reserve 1000 Day Gouda (RMGR1) has been aged out an additional year beyond their usual extra-aged Overjarige, and is available on an extremely limited basis. These raw milk gouda wheels maintain their sweet, nutty flavor, with a generous smattering of tyrosine crystals. Unlike many extra aged goudas, the texture remains dense and slightly creamy – it won’t shatter when you portion it out. We’re offering this cheese in quarter-wheel (4 lb) cuts, to make handling easier for our customers.
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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
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BEEHIVE BARELY BUZZED WEDGE 10/4 OZ
Barely Buzzed is an artisanal cheese hand-crafted by Tim Welsh and Pat Ford of the Beehive Cheese Company in Utah. Tim and Pat were brothers-in-law before leaving corporate jobs to team up and make cheese. The base cheese is their signature “Utah Cheddar”. The wheel is then rubbed with ground espresso and lavender oil. The rub adds notes of butterscotch and caramel that are prevalent close to the rind, but find their way to the center of the cheese.
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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.
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FETA, BULGARIAN, SHEEP
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.
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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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CYPRESS GROVE, HUMBOLT FOG
3rd PLACE OPEN CATEGORY GOAT’S MILK – AMERICAN CHEESE SOCIETY AWARDS 2023
Our signature offering, Humboldt Fog is an elegant, soft, surface ripened cheese. The texture is creamy and luscious with a subtle tangy flavor. Each handcrafted wheel features a ribbon of edible vegetable ash along its center and a coating of ash under its exterior to give it a distinctive, cake-like appearance. An American Original!
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CYPRESS GROVE, LAMB CHOPPER
Lamb Chopper is a matured, gouda-style cheese produced in the Netherlands and sold under the Cypress Grove Chevre label. Made from pasteurized sheep`s milk, the cheese is aged for 3-6 months to produce a paste that is deep buttery in colour with a smooth firm texture. Flavours are sweet and buttery at initial stage of ripening but develop an incredible sweetness of caramels and nutty undertones as it fully matures
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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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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.
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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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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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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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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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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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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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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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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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JASPER HILL, BAYLEY HAZEN BLUE
Bayley Hazen Blue has developed a loyal following because of its fudge-like texture, toasted-nut sweetness, and anise spice character. The paste is dense and creamy, with well-distributed blue veins. The usual peppery character of blue cheese is subdued, giving way to the grassy, nutty flavors in the milk.
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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
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SAXON CREAMERY, BIG ED’S GOUDA
Award Winning Big Eds Gouda is Saxon Creamery’s flagship cheese. Handcrafted with all the cream left in our rich quality RBHT free milk from a 6th Generation Dairy Farm in Wisconsin. Semi-soft Gouda that is buttery, smooth, creamy.
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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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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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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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MOUCO, COLOROUGE
3rd PLACE SOFT RIPENED WASHED RIND – AMERICAN CHEESE SOCIETY AWARDS 2023
MouCo ColoRouge is a natural rind cheese that is reddish-orange in color with a slight white finish. Soft and creamy is a great description for the textures as well as taste and aromas. Mildly earthy tones compliment the slight acidity of the young cheese. As it ages the cheese will start to soften, develop a pronounced buttery characteristic as well as develop a further complexity in its earthy characteristic. MouCo ColoRouge is fully aged at 7-8 weeks. At this point the cheese flavor is quite complex with its buttery creamy flavors as well as a developed earthiness that is spicy and …well…just addictive. The cheese just begins to get gooey when left to warm to room temperature.
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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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NETTLE MEADOW, AMBER KUNIK BUTTON (WASHED RIND)
Amber Kunik
KUNIK has been a nationally acclaimed goat’s milk and cow cream triple crème for many years now and many did not think it could get much better. But, then we introduced AMBER KUNIK! The triple crème you know and love washed in Adirondack Beer and Adirondack Whiskey. This is a funky twist on our beloved triple crème resulting in a denser velvety textured washed rind with just a hint of spirits and balanced with plenty of funk. (Photo Courtesy of Pattie Garrett)
Award: Sofi for Non-Cow Cheeses (2019 Silver)
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BEEHIVE, BEEHIVE SEAHIVE, 2/5 LB
Seahive is an artisanal cheese handcrafted by the master cheesemakers at Beehive to allow you to enjoy the local and authentic flavors of northern Utah. The full-bodied cheese is smooth and creamy, and being hand-rubbed with honey and Redmond sea salt has a unique sweet and savory combination that you and your guests are sure to love. The flavors are beautifully balanced and the cheese is of top-notch quality. Pairs excellently with fresh fruit, nuts, dry white wines or Belgian style lager.
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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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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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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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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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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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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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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.
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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. -
HOOK`S, EXTRA INNINGS
This mixed milk alpine style cheese is aged over 14 months. Combining all three milks with a cocktail of cultures, along with the extra aging, gives this cheese a wonderful savory, full flavor -it took first place in the category at ACS the first year it was entered!
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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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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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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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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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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, CRANBERRY CHIPOTLE 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.
