Specialty Cheeses

A very hard, dry, and sharply flavored cheese.

A very hard, dry, and sharply flavored cheese.

The mild flavor and round slices are just right for a burger, sub sandwich, English muffin or tucked in a pita pocket with your favorite sandwich fixings.

With a firm texture, this provolone has a mild, smoky flavor.

Romano cheese is known for being very hard, salty, and sharp. It is usually grated. It is different from normal cheeses because it requires more milk per pound, most water being lost in the process.

Domestically made Swiss cheese, this cheese has flavor that will remind you of Emmental, the true Swiss Cheese from Switzerland. Excellent for foodservice as it is in an easy slicing form, great on sandwiches, in sauces, and as a snack on its own.

An old world cheese with new world flair, O’Banon is based on a centuries-old recipe from the Haute Provence. It is made in Indiana by Judith Schad and Capriole Dairy. The chestnut leaves surrounding the creamy goat cheese center are soaked in Woodford Reserve Bourbon. The creamy, tangy goat cheese matched with the sweet kick of Woodford Reserve results in a unique flavor...

Made by Judy Schad from the milk of her own herd, Capriole cheeses are truely farmstead. The fresh goat cheeses are mild and creamy, with a slightly acidic and lemony flavor. Very light, they are great eaten as is, or used as an ingredient.

Buttery and rich with mild “cellar” and white mushroom overtones, Old Kentucky Tomme falls somewhere between an American Jack and a Tomme de Savoie. When young, it has a smooth paste and a bloomy natural rind. The rind becomes crusty and darker with age and the flavor develops a slight lipase kick at the finish, while the texture becomes more translucent and shiny like a...

This white cheddar is apple smoked and then hand rubbed with paprika. It has a light smoky flavor that balances very well with the paprika.