Specialty Cheeses

Traditionally, feta has been produced in some capacity since the twelfth century, Tnuva’s savory Feta cheeses are made from fresh, high-grade milk. This traditional Israeli cow’s milk feta is creamy and mild, tangy and salty.

This is Italy’s quintessential washed-rind cow’s milk cheese. Master affineur Luca Arnoldi learned from his father, Ambrogio, with whom we worked for many years. Their extended family, including cousins, sons, and daughters, has been making Taleggio for generations in the heart of Valtaleggio. A well-formed pink rind with characteristic molds protects the billowy, mildly funky...

Gorgonzola Piccante (Mountain Gorgonzola) is one of Italy’s most famous blue cheeses. It is aged for 3 months and develops an assertive aroma, intense, sharp flavor, and crumbly texture. Its ivory paste is marbled with liberal blue veining. The Leonardi family of IGOR has been making Gorgonzola in Novara for four generations, with the father, mother, and brother still working...

Fromage Frais are mixed milk cheeses that combine the tanginess of goat’s milk with the smooth buttery flavor of cow’s milk. Hibiscus gives a light sweetness, while the ginger adds a warm finish.

Westcombe Cheddar has a deep complex flavor, with a mellow lactic tang, and long notes of citrus, hazelnut, and caramel. The texture is structured and firm, with a smooth breakdown that keeps the flavors lingering on your palate. This cheese is often called a “five mile cheddar”, as you’re still tasting it five miles down the road!

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.