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The result of a unique collaboration among cheese craftsmen in Vermont. Cabot Creamery makes sixty clothbound wheels each quarter and then ships them off to be skillfully matured in the cellars at Jasper Hill Farm. Twelve month old Cabot – with its sharp, caramelly notes, proves how award-winning cheese and expert affinage combine to create a thing of beauty.

Located near California’s coast in Paso Robles, Central Coast Creamery is gaining momentum in the domestic artisan cheese category. At the helm is Reggie Jones, a veteran of the dairy industry, who has worked in various aspects of quality control, production management, whey refining and sales of cheese cultures and enzymes. After considering their next venture, Reggie’s family...

Located near California’s coast in Paso Robles, Central Coast Creamery is gaining momentum in the domestic artisan cheese category. At the helm is Reggie Jones, a veteran of the dairy industry, who has worked in various aspects of quality control, production management, whey refining and sales of cheese cultures and enzymes. After considering their next venture, Reggie’s family...

Located near California’s coast in Paso Robles, Central Coast Creamery is gaining momentum in the domestic artisan cheese category. At the helm is Reggie Jones, a veteran of the dairy industry, who has worked in various aspects of quality control, production management, whey refining and sales of cheese cultures and enzymes. After considering their next venture, Reggie’s family...

Similar to Gruyere but easier to handle, Swiss Peak is the perfect cheese for cooking. The flavors are nutty, sweet, and herbal. It melts beautifully like true alpines do. It’s also made with milk from grass fed cows, is lactose free, and the microbial rennet is suitable for vegetarians.

Perfect balance between the mild cheddar flavor and mature sharp taste, great start for novices in aged cheddar. May have small salt crystals, which are a natural  and desirable part of the aging process.

Rembrandt® Extra Aged Gouda is 100% natural and masterfully crafted from the milk of grass-fed cows. Traditionally ripened for one year, it is made from an exclusive Dutch Gouda recipe, a traditional approach that was specially created for producing and maturing the cheese in a classic, natural way. This award winning Dutch cheese has the sharpness of an aged Gouda, balanced with...

A delicious smoky Cheddar cheese, lightly dusted with paprika.  Charnwood has a firm and creamy texture with a superb balance of flavors and a wonderful smoky aroma, and brings lively variety to a cheeseboard. Try it on crackers with a pint of English cider.

Papillon Roquefort is made to strict A.O.C conditions. The mould harvested yearly from Rye bread gives the cheese its distinct texture unlike Roquefort made from liquid culture. Unpasteurised ewe’s milk is heated then the rennet is added before being cultured with penicillium roqueforti spores. After the mandatory draining in which the cheeses are turned five times a day, they...

Wensleydale is a cheese steeped in history. Cistercian monks brought the recipe from France when they settled in Yorkshire. Originally, Wensleydale was made using sheep’s milk and was typically a blue cheese with mould development encouraged. During the 14th century, the monks began to use proportionately more cow’s milk, changing the character of the cheese. Today, Wensleydale...