Specialty Cheeses

Kasseri Champignon makes this cheese in Bavaria. A soft ripened cheese that is nice and creamy with bites of blue throughout. The rind is bloomy and white, the paste soft and creamy with flecks of blue. It’s not a brie, and it’s not a blue.  It is a nice way to introduce someone to blue style cheeses because the flavor is mild and not overwhelming.

This double cream brie is made from cow’s milk from the Bavarian Alps and flavored with garlic and herbs. It matures three weeks in special ripening rooms, where it develops a smooth texture and a slightly piquant flavor.

This extraordinary cheeses is crafted in Bavaria, an alpine region in southern Germany with a heritage of dairy farming and cheese production. The milk is sourced from regional farms in the Allgäu, where cows feed on the green grass and alpine flowers all summer long. The result is in the taste of our extraordinary cheeses – creamy, flavorful, and delicious. This naturally...

The addition of mushrooms brings out the earthy flavors of this decadent triple crème cheese.  Mild in flavor, it has a slight earthiness from the hand picked champignon mushrooms. The cheese is made from pasteurized cow’s milk exclusively from the Allgäu region of Bavaria, Germany.

Similar in visual appearance to Havarti, Tilsiter (also called Tilsit) has a thin washed rind. With a slight aroma and a mild earthy flavor, Tilsit is an excellent melting cheese.

A nice mellow cheddar from Great Britain with a touch of sharpness. Excellent as a snack or in cooking applications.

Mild, with a slightly acidic tang. A bit crumbly and flaky but not dry. One of the oldest English cheeses recorded, Cheshire is good for snacking and adds pizzaz to cooking applications.

Long Clawson Dairy originated this cheese and are the sole makers of Cotswold. They use only top quality Double Gloucester, made in the factory to a traditional recipe. Only fresh onions and chives are used to flavor the cheese.

The rich milk of the Devonshire counrtyside is collected and poured into a vat. It is then gently heated until a thick semi-solid layer of cream forms on the top. This cream is then scooped off and bottled.

Double Gloucester is crafted using a mixture of morning and evening milk, hence its name. It is a traditional cheese made in Gloucestershire since the 16th century. It is a tangy, cheddary-like cheese, with a medium flavor and a chewy texture.