Specialty Cheeses

This cheese is a true classic among Swiss cheeses. The rind is reddish-brown, typical for a smear cheese. The paste is ivory to light yellow with some small holes (“eyes”) throughout. The flavor is slightly pungent with a nutty aroma.

Vacherin Fribourgeois is a hearty and potent Swiss cow’s milk cheese with a semi-soft to firm texture, depending on age. Vacherin Frigourgeois is an “old fashioned” Vacherin with an uneven, craggly rind and harsh edges. Its taste is grassy, nutty, and with the perfume of fresh-cut hay.

The ingredients for a traditional Swiss fondue are found inside this packet. Emmentaler and Gruyere cheeses are combined with white wine and Kirsch for making a quick and easy fondue at home.

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.

This grass fed cheddar from Australia has a full rich flavor that’s bold, sharp, and a little nutty. The texture is crumbly yet creamy, so it’s great for slicing or shredding – it melts beautifully.

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.