Specialty Cheeses

Named “little Reggiano” by the Italian immigrants to Argentina, Reggianito has a grainy texture and a strong salty taste. It is usually shaved or grated to be used in cooking or on top of dishes. The grated version here comes in a five pound bag.

Named “little Reggiano” by the Italian immigrants to Argentina, Reggianito has a grainy texture and a strong salty taste. It is usually shaved or grated to be used in cooking or on top of dishes.

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 and the texture is smooth. Cheddar gets a sharper taste the longer it matures.

A semi-hard pressed cheese, the rind is natural, non-colored, without preservatives and slightly flowery. After maturing for four weeks, this cheese exhibits a distinctive creaminess. Since 1876, the Trappist monks of Scourmont have known the secrets of making this semi-soft cheese made from good milk from their farm and matured in the vaulted cellars of the abbey. Today, Chimay...

Made from sheep’s milk, Manouri is a delicious, dense, buttery Greek cheese often drizzled with honey and served as a dessert. It can also be served mixed with herbs. Sweet and savory, Manouri has a melt-in-the-mouth texture.

Greece’s best-loved grating cheese, Myzithra is fast becoming one of America’s favorite cheeses. Myzithra is made from the whey left from the production of hard cheeses. The hard texture and salty taste makes a delicious topper for pastas, pizzas, stews, soups and salads. It is also a perfect substitute for any recipes that call for parmesan.

Made with a homemade porter that is added to the curd after it has been formed with the whey drained off, Cahill’s Porter is a marble-brown cheddar cheese with malty undertones.

A mature full flavored cheese with a natural hint of sweetness. It has elements of a cheddar, the sweet nut tones of a swiss and the piquant bite of an aged parm. Suitable for vegetarians, Dubliner can be used on a cheese board, in sandwiches, and in a range of recipes. Particularly delicious as an apéritif cheese served cut into cubes or sliced.

Balkan style sheep’s milk feta. Great in traditional Greek salads and specialty dishes.

Characterized by its dusty gray rind, Garrotxa is the most famous cheese in Catalonia. Cheese maker Josep of Can Pejol pays homage to the small production methods of the original recipe, which almost disappeared in the mid 1900s, due to changes in farming policies. It’s an approachable crowd-pleasing cheese, with hints of roasted almonds, and cellar.