Additional information
PACKSIZE | 2/22.5 LB |
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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.
A local Wisconsin favorite made fresh in our vats everyday. Squeaky fresh cheddar curds to be eaten within 2 to 5 days.
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
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.
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.
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.