Specialty Cheeses

Asiago is made daily from milk freshly drawn from cows who graze the pastures of the Asiago plateau. Mezzano cheese is aged six months and has a flavor that is nuttier and creamier than other hard grating cheeses.

Made from partially skimmed unpasteurized cow’s milk, this Asiago is aged for at least one year. It has a rich, complex flavor. Sharp and nutty without a bite, Asiago Vechhio has a slightly granular texture that melts into a smooth finish with a light, sweet note. This cheese is excellent to shave on salads, shred onto pastas or soups, or enjoy as a table cheese on its own.

Farmer cheese is a delicious semi-soft, mild Swedish cheese. Slices and melts well for sandwiches, gourmet pizzas, and casseroles. A great all-occasion cheese for the whole family.

Swedish Fontina is made in the Vallberga dairy in Halland. Mild, aromatic, and slightly salty. Firm cheese with round holes, it has a mild consistency and slices easily- an excellent dessert cheese. Due to its slicing and shredding qualities, a perfect cheese for Italian dishes.

A Wisconsin original, Brick cheese has a mild taste and pale color. It derives its name from having bricks placed on the curds in order to drain the whey.

Aged cheddar is a type of dense, solid cow’s milk cheese with a flaky texture and complex flavor that becomes more intense as it ages. The term “cheddar” refers both to the cheese type, to the origin of cheddar cheese – in Cheddar on Somerset in the southwest of England – and to the process of creating cheddar cheese. Current lot made 04/26/20

Normally, the color of Cheddar ranges from white to pale yellow. Some Cheddars, however, have a color added, giving the cheese a yellow-orange color. Cheddar is always made from cow’s milk and has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures.

This tradtional Derby cheese (pronounced “Darby”) is similar in texture to Cheddar. Sage is added to the curds and appears marbled throughout, lending color and a mild herbaceuos flavor.

Yellowish orange in color due to annatto, this unpressed cheese is a savory, full-fat, full-flavored cheese that has blue veining evenly running through it. The flavor is somewhat of a cross between Cheshire and Stilton. Its rind has an attractive russet hue.

This traditional cheese is still handmade in only the three shires of Leicester, Derby, and Nottingham. It has long been prized as a cheese that captures the flavor of an earlier time. The ivory colored paste is permeated with greenish-blue veins of mold. It has a compact, fudge-like texture and a mellow, fruity richness to its flavor. It bears a rough rind of a mottled, grey-brown...