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What’s better than beer and cheese?! This spread is a Wisconsin classic with premium beer powder and cheddar cheese blended into a smooth and creamy spread.

Voras Feta is made in the far Northwestern corner of Greece, in the province of Florina. Florina is one of the seven regions that can make traditoinal PDO feta. Brothers Andreas and Sokratis, make a creamy, crumbly cheese that you’ll want as a staple in your home. Made with pasteurized sheep and (a tiny amount of) goat’s milk it is salty, clean, and lactic with notes of lemon...

Emmentaler and Gruyere cheeses are combined with white wine, truffles and Kirsch for making a quick and easy fondue at home. Easy to prepare and great for sharing.

Produced in Switzerland according to AOP regulations and aged a minimum of 5 months. Shredded Gruyere AOP has buttery notes with hints of almond and caramel.

Patiently matured for at least one year, Juraflore Fort des Rousses Comté cheese bursts with the flavors of the mountains where it is produced. Enjoy their powerful fruity, roasted flavors: the taste of toasted almonds, melted butter, spices and citrus fruits.

Spring Brook Farm Maple Cream is a spreadable version of the pure Vermont maple syrup sourced from the farm’s own maple taps. Spread on pancakes, muffins and buttered toast, or experiment with it as condiment alongside salty cheeses.

Fiorella di Tomino is a triple cream soft-ripened cheese in a beautiful flower shape format with a distinct crème fraîche taste.  Its firm but soft texture holds its shape when cut and wrapped and it has a delightful creamy and buttery taste.

The clean sweetness of LaClare’s goat milk is highlighted in this light, delicately flavored Mozzarella cheese.

This semi-soft, creamy goat milk jack cheese has a mild, milky flavor that is complemented by a proprietary blend of zesty peppers. It has a rich, buttery mouthfeel that becomes increasingly creamy with age.

LaClare Farms Goat Cheddar is made from whole pasteurized goat milk. It has a fresh, fruity, light flavor with a creamy body.  As the cheese ages, it becomes rich, nutty, and increasingly complex with a creamy body.