Specialty Cheeses

This Pecorino Romano is given the moniker “Genuino” due to its continued production in the traditional location of the Roman countryside. It is made with unskimmed sheep’s milk and it is hand salted rather than brined. Genuino Fulvi Romano has a profusion of ordered flavors- a subtle sweetness, followed by salt and sheep’s milk flavor, then a slight peppery bite.

Combining autumn’s top flavors, Nettle Meadow has created a delectable blend of earthy pumpkin with hints of nutmeg and cinnamon and the tangy twist of goat’s milk. It’s the perfect flavor profile to heat up cold-weather cheeseboards, baked goods and desserts.

As fall comes to the Rogue Valley, cooler temperatures and wet weather bring renewed growth to the pastures. This is when the cow’s milk is at its best – and it’s only during these months that Rogue Creamery makes their limited edition, seasonal Rogue River Blue – a cheese named World Champion at the 2019/20 World Cheese Awards. After 9 to 11 months of careful tending in...

Melkbus signifies a series of farmstead raw milk cheese, also known as “Boerenkaas” in the Netherlands which are made on small family farms outside the city of Gouda, The Netherlands where Gouda cheese was founded. Historically, milk cans or “Melkbus” were used to transport the farms fresh milk to the creamery for cheese making. Each farm was assigned a number that was...

This cheese has really blown our minds! It has a fudgy texture that is both toothy and light like a cloud, and the flavor delivers too – a little yeasty funk, paired with a sweet vanilla milkshake.

Grass fed milk for production is sourced exclusively from two nearby farms. After production, cheeses are matured for five-six weeks prior to release. Encased in a bright white rind, it has rich, clean and buttery flavors with hints of late summer grass and mushrooms. The texture is cream-like, soft and yielding.

A perfect blend of fresh milk from Jersey and Holstein cows makes for this rich, luscious, soft-ripened favorite. Aged first for three weeks, then wrapped and aged for another month. Its edible rind is velvety white and bloomy, the paste is mild and creamy with notes of butter and crème fraiche.

This traditional Derby cheese (pronounced “Darby”) is similar in texture to Cheddar. Sage is added to the curds and appears marbled throughout, lending color and a mild herbaceuos flavor.

Matured for over a year in the Langruti cellars under constant supervision by highly experienced cheesemakers, Antique Gruyere ends up with outstanding properties. With a rustic structure and remarkable taste, this is a cheese to savor and enjoy.

This original creation from Veneto, Italy is no average semi-soft cow’s milk cheese. A judicious amount of black truffles are added into the paste of the cheese, which is then aged in ashes to preserve it, as per Venetian farmers’ tradition. Don’t be fooled by the countless imitators – this cheese is decorated with 3 green leaves. Its rind has a hint of truffle oil and the...