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Paneer Bulk

This firm, pale yellow cheese is a high protein food that is often substituted for meat in many vegetarian entrees of Indian cuisine. Commonly used in curried and vegetable dishes, Paneer can also be deep fried, marinated, barbecued or used in sweet dessert.

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Youngster’s Smoked Gouda

A classic smoked gouda, great for melting over burgers or snacking with salami. The bisected wheel makes it easier to handle and display at the counter.

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Rustic Red Cheddar

This cheddar was the result of an accidental merging of two cheeses. Alpine cultures were added to a savory cheddar and when cheesemakers tasted the batch, they were surprised at the delightfully sweet caramelized notes and the crumbly texture. The bright red color makes it a stand out in any cheese plate.

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Tomme Saint Georges

This washed rind, sheep’s milk cheese has been one of our staff favorites this year. Named after the town where it is made in the Midi-Pyrenees region of France, Tomme Saint Georges strikes us as a cross between a traditional tomme and a sheep’s milk alpine. The paste is moist and creamy, and the flavor starts with toasty bread notes and finishes richly with notes of sweet...

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Coeur de la Crème – 3 Pepper

Steve and Veronica Baetje started Baetje Farms in 2006. After a back injury deterred Steve from continuing his construction job, the Mennonite couple chose to venture into cheesemaking since they already owned a few goats. They moved to Bloomsdale, MO, just South of St. Louis along the Mississippi River. After taking classes from both the Vermont Institute for Artisan Cheese and...

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Coeur de la Crème – Garlic and Chive

Steve and Veronica Baetje started Baetje Farms in 2006. After a back injury deterred Steve from continuing his construction job, the Mennonite couple chose to venture into cheesemaking since they already owned a few goats. They moved to Bloomsdale, MO, just South of St. Louis along the Mississippi River. After taking classes from both the Vermont Institute for Artisan Cheese and...

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Coeur de la Crème – Herbs de Provence

Steve and Veronica Baetje started Baetje Farms in 2006. After a back injury deterred Steve from continuing his construction job, the Mennonite couple chose to venture into cheesemaking since they already owned a few goats. They moved to Bloomsdale, MO, just South of St. Louis along the Mississippi River. After taking classes from both the Vermont Institute for Artisan Cheese and...

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Coeur de la Crème – Plain

Steve and Veronica Baetje started Baetje Farms in 2006. After a back injury deterred Steve from continuing his construction job, the Mennonite couple chose to venture into cheesemaking since they already owned a few goats. They moved to Bloomsdale, MO, just South of St. Louis along the Mississippi River. After taking classes from both the Vermont Institute for Artisan Cheese and...

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Toma del Nonno

Toma del Nonno translates to ‘grandad’s cheese’ and honors Pietro Sepertino who founded the company with his wife Genia in the 1930s. This cheese is made with pasteurized cow’s milk to which cream is added to create a smooth silky texture, much like a very young Fontina. The flavors are clean, with simple lemon and buttery notes. It’s the perfect table cheese, and also...

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Parbleu di Capra

Piemonte gains its gastronomic fame for its truffles, hazelnuts (home of Nutella), and most importantly wine (Barolo and Barbaresco). Piemonte is often referred to as the Burgundy of Italy because of its many small family wineries, but it is also home to a variety of traditional cheeses and small family dairies. And on the cheese side, most interestingly Piemonte is one of the few...

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