Specialty Cheeses

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, then hand rubbed with paprika. It has a light smoky flavor that balances very well with the paprika.

Made from fresh milk of pasture grazed Wisconsin goats, it’s aged four months for a distinctive “blue” flavor.

This white cheddar has cranberries and chipotle peppers added, which contributes to the subtle heat, resulting in a very warm finish.

A sauce made of clarified butter and egg yolks flavored with tarragon and shallots, with chervil and tarragon simmered in vinegar to make a reduction.

An emulsion of butter and lemon juice using egg yolks as the emulsifying agent, usually seasoned with salt and a little black pepper or cayenne pepper.

One of the most popular of all Italian-style cheeses, Parmesan reveals a subtle, slightly nutty flavor that complements most any dish. Over ten months aging gives Stella Parmesan cheese its distinctive flavor. Use a vegetable peeler to shave Stella Parmesan cheese directly over salads.

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

Queso Chihuahua  is a soft white cow’s milk cheese of Mexican origin available in braids, balls or rounds. The cheese is named after its place of origin, the Mexican state of Chihuahua.