Specialty Cheeses

The toffee notes and caramel flavor of this amber colored cheese exemplify what the aging process can do to enhance the agreeable flavors of a young Gouda, and provide the characteristics of a fine, aged Holland Gouda.

A crowd pleasing Gouda, aged for a minimum of 18 months. Its flavors are intense, robust, and earthy with notes of nuts and caramel. The tyrosine crystals add a nice crunch to every bite.

Parrano is made as a modified Gouda recipe that has been changed to incorporate elements of Italian style cheesemaking. The resulting flavor and texture forms a mid ground between gouda and parmesan. Parrano has enough flavor to be appealing to a connoisseur, yet simple enough for a beginner; a real crowd pleaser.

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 04/23/23

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 has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar has a sharper taste the longer it matures.