Specialty Cheeses

Located near California’s coast in Paso Robles, Central Coast Creamery is gaining momentum in the domestic artisan cheese category. At the helm is Reggie Jones, a veteran of the dairy industry, who has worked in various aspects of quality control, production management, whey refining and sales of cheese cultures and enzymes. After considering their next venture, Reggie’s family...

Located near California’s coast in Paso Robles, Central Coast Creamery is gaining momentum in the domestic artisan cheese category. At the helm is Reggie Jones, a veteran of the dairy industry, who has worked in various aspects of quality control, production management, whey refining and sales of cheese cultures and enzymes. After considering their next venture, Reggie’s family...

Similar to Gruyere but easier to handle, Swiss Peak is the perfect cheese for cooking. The flavors are nutty, sweet, and herbal. It melts beautifully like true alpines do. It’s also made with milk from grass fed cows, is lactose free, and the microbial rennet is suitable for vegetarians.

Perfect balance between the mild cheddar flavor and mature sharp taste, great start for novices in aged cheddar. May have small salt crystals, which are a natural  and desirable part of the aging process.

Rembrandt® Extra Aged Gouda is 100% natural and masterfully crafted from the milk of grass-fed cows. Traditionally ripened for one year, it is made from an exclusive Dutch Gouda recipe, a traditional approach that was specially created for producing and maturing the cheese in a classic, natural way. This award winning Dutch cheese has the sharpness of an aged Gouda, balanced with...

Papillon Roquefort is made to strict A.O.C conditions. The mould harvested yearly from Rye bread gives the cheese its distinct texture unlike Roquefort made from liquid culture. Unpasteurised ewe’s milk is heated then the rennet is added before being cultured with penicillium roqueforti spores. After the mandatory draining in which the cheeses are turned five times a day, they...

Wensleydale is a cheese steeped in history. Cistercian monks brought the recipe from France when they settled in Yorkshire. Originally, Wensleydale was made using sheep’s milk and was typically a blue cheese with mould development encouraged. During the 14th century, the monks began to use proportionately more cow’s milk, changing the character of the cheese. Today, Wensleydale...

Cowgirl Creamery’s newest cheese is Hop Along, a rich, semi-firm organic cow’s milk cheese washed with organic cider and aged 45 days, similar to cheeses made centuries ago by Trappist monks. The nose is yeasty and sweet, reminiscent of an apple orchard, and the paste is pudgy with a silky mouthfeel that melts easily on the tongue. Hop Along offers bright acidity and...

Over one hundred years old, Carr Valley Cheese Company is still going strong thanks to fourth generation cheesemaker Sid Cook. You can’t go to a cheese shop in Wisconsin without running into a Carr Valley cheese. Sid is notorious for his playfulness and inventiveness in cheesemaking.  Marisa is a semi-firm sheep’s milk cheese named after Sid’s daughter. The flavors are...

Central Coast Creamery is located near California’s coast in Paso Robles. The area itself was once home to a number of dairies; however, during the 1970’s these independent farms lost their steam and were extinct by the end of the decade. Armed with 25 years of experience in the industry, Reggie Jones and his wife Kellie started the creamery hoping to rejuvenate the once...