Specialty Cheeses

If you want fondue that will stretch and ooze, this is the cheese blend for you. The mix of premium alpine cheeses are designed to be the perfect balance for melting or sprinkling on your favorite dish. The Raclette gives the blend that elastic ooey consistency when melted, while the Gruyère adds depth and flavor. The Emmentaler and Mountain Cheese balances out the funky qualities...

Love Manchego but want to try something different? Gran Capitan Curado may be your answer. Made with 50% cow’s milk and 50% sheep’s milk, this cheese has notes of olive oil, hay, and a pleasant lemony tang. The addition of cow’s milk balances out the funky barnyard flavors of sheep’s milk, while creating a creamier texture than your typical Manchego. It’s made in...

Our second offering from producer Paška Sirana of Pag Island, Croatia, is a blend of 90% cow and 10% sheep’s milk. Dalmatinac is an approachable, crowd-pleasing cheese. The initial notes are that of the salty sea air, settling into flavors of butter, toast and herbs. Its finish is sweet and nutty.

Delitia’s Burrata di Bufala is produced using pasteurized water buffalo milk from Cooperativa La Contadina in the Campania region of Italy. The cooperative collects milk from 20 local farms within 10 miles of the production facility and is delivered daily. Once the milk is received, the cheese is made within the same day. In turn, our exporter is timing these shipments to arrive...

Fruitière Les Fins is a large co-op of producers and dairies that produce about 65 wheels of Comté per day! They’ve worked with their affineur Rivoire Jacquemin for about 60 years, creating a symbiotic partnership. The Comté wheels are aged on spruce slabs and rubbed with hand harvested Guérande and Noirmoutier salts. At around 15-21 months they develop flavors of dried...

Fruitières Gillois is nestled in the Natural Park of Haut-Jura, just next to the Switzerland border. The cows graze on a pasture full of various flora, most notably wild cumin. Instead of the traditional milking parlor, the dairymen at Gillois go out to the pasture to milk the cows. Once the cheese is formed, and approved by master cheesemaker Benoît Sigonney, it gets sent off to...

Cheesemakers Juan Carlos and his wife Maria Carmen learned cheesemaking from the monks in Cóbreces, a famous cheesemaking area. They took that knowledge back to Camaleño, where with the help of their son and one other employee, make Quesuco Ahumado de Liebana. The cheese is traditionally smoked over juniper wood for 24-36hours. The smoking develops a rich woodsy flavor, while the...

An alpine cheese covered with wildflowers from the meadows of Switzerland, this floral beauty isn’t just pretty on the outside, it’s packed with flavors of French onion soup and sweet carrots. Here is the long list of flowers and herbs that decorate the rind: winter savory, dill, garlic, caraway, lovage, marjoram, mint, leek, chive, parsley, juniper berries, onion, marigolds,...

Lincolnshire Poacher is made similar to traditional cheddar. It is matured for 14-24 months and although the taste varies with the seasons it usually has a distinctive fruity, nutty taste with a clean sweet finish. It has been described as sitting somewhere between the continental hard mountain cheeses (such as Comte) and traditional West Country Cheddar.

A very popular cheddar selected by Neal’s Yard Dairy. Produced within twenty miles of the town of Cheddar in the lush dairy land of Somerset. Montgomery’s Cheddar is dry and flaky with deep, rich, fruity, and savory flavors and an incredibly long finish.