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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.

A mature full flavored cheese with a natural hint of sweetness. It has elements of a cheddar, the sweet nut tones of a swiss and the piquant bite of an aged parm. Suitable for vegetarians, Dubliner can be used on a cheese board, in sandwiches, and in a range of recipes. Particularly delicious as an apéritif cheese served cut into cubes or sliced.

Balkan style sheep’s milk feta. Great in traditional Greek salads and specialty dishes.

Characterized by its dusty gray rind, Garrotxa is the most famous cheese in Catalonia. Cheese maker Josep of Can Pejol pays homage to the small production methods of the original recipe, which almost disappeared in the mid 1900s, due to changes in farming policies. It’s an approachable crowd-pleasing cheese, with hints of roasted almonds, and cellar.

Ibérico is perfect as a table cheese or tapas meal. On the outside it looks similar to its close cousin, Manchego, except it’s made with cow, goat, and sheep’s milk, creating flavors that are well-balanced and mild. Its semi-soft texture makes it easy to slice or cube. Our Ibérico is made in Castile y León, a region surrounded by mountains. Serve with ham, olives and fresh...

Idiazabal is made from unpasteurized sheep’s milk. The smooth natural rind covers a compact paste, with a few pinprick holes. It is dry, but not crumbly.

Mahón is sweet and fruity but can be slightly salty due to sea salt content in the grass the cows eat. The rind is generally an orange color due to it being rubbed with butter, oil, and paprika. As it reaches maturity (around 10 months) it tends to have small eyes and some granularity.

Majorero cheese is a goat milk cheese from Spain. Similar in texture to Manchego, this firm cheese has a milky, nutty flavor that goes well with various pear products. It is pale white in color, and comes in large wheels.

This Manchego is aged for 3 months or longer, and is a semi-firm cheese with a rich golden color and small holes. It ranges from mild to sharp, depending on how long it is aged.

This Manchego is aged for 12 months, and is a semi-firm cheese with a rich golden color and small holes. It ranges from mild to sharp, depending on how long it is aged.