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The Affinee is a version of Emmi Roth’s popular Buttermilk Blue that has been selected to be aged for 6 months to develop a piquant and earthy flavor.

A very hard, aged, dry version of fresh Monterey Jack – delicious and nutty.  Created by accident in 1915, a wholesaler found himself with an over-abundance of fresh Monterey Jack and had to store it for a long time. In order to protect it, he hand-salted each one of the cheeses, a few weeks later, he discovered that the cheeses were fruity and rich in taste. Perfect for...

The Monterey Jack was developed by a Californian Scot, David Jacks, in 1882 (some sources state 1916). Monterey Jack’s consistency depends on its maturity; softer varieties (common in American supermarkets) are aged for one month, while grating Jack is aged for upwards of 6 months. Older Jacks are smeared with oil and pepper to maintain softer rinds. Monterey Jack has a...

The Monterey Jack was developed by a Californian Scot, David Jacks in 1882 (some sources state 1916). Monterey Jack’s consistency depends on its maturity; most softer varieties (common in American supermarkets) are aged for one month, while grating Jack is aged for upwards of 6 months. Older Jacks are smeared with oil and pepper to maintain softer rinds. Monterey Jack has a...

The Monterey Jack was developed by a Californian Scot, David Jacks in 1882 (some sources state 1916). Monterey Jack’s consistency depends on its maturity; most softer varieties (common in American supermarkets) are aged for one month, while grating Jack is aged for upwards of 6 months. Older Jacks are smeared with oil and pepper to maintain softer rinds. Monterey Jack has a...

The Monterey Jack was developed by a Californian Scot, David Jacks in 1882 (some sources state 1916). Monterey Jack’s consistency depends on its maturity; most softer varieties (common in American supermarkets) are aged for one month, while grating Jack is aged for upwards of 6 months. Older Jacks are smeared with oil and pepper to maintain softer rinds. Monterey Jack has a...

Named after the land formation on which the farm sits, Pleasant Ridge Reserve is made in the tradition of Alpine cheeses like Gruyere and Beaufort. Like the Alpage versions of these cheeses, Uplands only makes Pleasant Ridge Reserve from May through October, when their cows are eating fresh pasture. This grass-fed, raw milk produces flavors in the cheese that can’t be...

Creamy and mild with a natural smoked flavor and a rich, musky aftertaste.

It is a modern, fresh cheese made of cow’s milk. It is an acid curd cheese, but unlike cottage cheese, it requires a starter culture of bacteria. It is generally mild and velvety. Sometimes whey powder is added which results in more grainy texture of cheese. Perfect for cheesecakes and baking.

A domestic version of the classic Greek cheese, this feta is tangy and salty.