Specialty Cheeses

This traditionally-made Stilton mixes in some unique techniques in the production of its cheese. It is hand-ladled during the curding process to give it a creamy texture and it is pierced later in the process in order to create a balanced cheese. The Colston Bassett Stilton has a strong and full flavor without going overboard – blue. It is mellow, fruity, deep, and savory; a...

This cheese has a delicate, citrus tanginess, milky sweetness and firm, but creamy, texture. It is perfect in salads, melted on toast or tossed with cooked vegetables.

Delicious olives, basil, and garlic give this cheese an unmistakable Mediterranean flavor. A wonderful snacking cheese and also great on pizza and sandwiches.

Edam is one of the most famous Dutch cheeses, traditionally produced in a ball shape.  It is named after the small Dutch town of Edam where it was first produced. Now produced all over Holland, Edam is a young, mild cheese that is somewhat spicier than mild Gouda.

Gruyere is still made in village dairies using knowledge that has been handed down through generations, and of course, thorough training that cheesemakers now undergo. With a slightly sweet yet meaty flavor, Gruyere is smooth and creamy when young, and develops a more earthy and complex flavor as it ages. In this form the cheese is easier for foodservice to slice and also...

During the aging of Appenzeller, the rind is treated with an herbal brine (a closely guarded secret that is handed down from generation to generation) that seeps through the rind and gives the cheese it’s uniquely zesty flavor. A delicacy on a cheese plate, this cheese also lends itself to many wonderful cooking applications.

During the aging of Appenzeller, the rind is treated with an herbal brine (a closely guarded secret that is handed down from generation to generation) that seeps through the rind and gives the cheese it’s uniquely zesty flavor. The rind is treated with an extra spicy herbal brine and aged for 6 months. This gives the cheese a spicy and tangy flavor. A delicacy on a cheese...

It has a round shape with a smooth, pink to deep orange, slightly sticky, natural rind. Raclette has a pleasant, nutty, sweet, and fruity flavor. The flavor will intensify as this elastic cheese is melted. Raclette is produced in several cantons north of the Alps, and is guaranteed free of additives as it is made in accordance with its original recipe. It is not only a cheese but...

The cheese bearing the name Valais Raclette is the most famous of the Swiss Raclettes. The Valais Raclette (namely cheese made in the canton of Valais) is made from ancestral methods. The unique climate and Alpine meadows have an effect on the quality of the milk and the finished product leading to a washed/brushed orange to brown rind, ivory paste, and a fragrant, creamy texture....

Tete de Moine (literally translates to “monk’s head”) is a cylindrical, semi-hard cheese with a smear rind.  This cheese is not cut, but shaved with a girolle into flower shaped rosettes. These are best produced when the cheeses come straight from refrigeration. Tete de Moine can be enjoyed with an apertif, as dessert cheese, or just a snack.