Specialty Cheeses

Great in salads or as a snack on its own. Crumbly feta marinated in canola oil with dried red peppercorns, chives, bay leaves, and dried garlic.

Slightly tart and nutty, with mild earthy flavors. Pale ivory in color, it has a creamy texture and is a wonderful melting cheese.

Pale yellow in color, with small irregular pinholes throughout. It has a smooth texture and tangy taste. As it ages, its flavor intensifies and sharpens. Has only 60% of the colories of regular Havarti. Light Havarti is good as a melting cheese and is an excellent sandwich cheese. It is a good source of calcium.

Light and airy Brie. Triple cream, mild, 70% fat. A more savory and buttery taste than a traditional brie.

Light and airy brie. Triple cream, mild, 70% fat. A more savory and buttery taste than a traditional brie.

Sharp flavorful blue cheese. A good starting block for many a cheese counter. A good introduction to the more flavorful blue cheeses.

Sticky, moist, and crumbly raw milk blue cheese. Made in the Auvergne region of France and name protected by European Authorities (AOC)

Sharp flavorful blue cheese. A good starting block for many a cheese counter. A good introduction to the more flavorful blue cheeses.