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Provolone Piccante is far removed from your typical deli style Provolone. It’s aged around 10-12 months, enough time for the mild flavors to intensify. Flavors are sharp and tangy, with a lingering finish. Best eaten with some sweet Prosciutto and a glass of Barolo.

A classic smoked gouda, great for melting over burgers, or snacking with salami. The bisected wheel makes it easier to handle and display at the counter.

This cheddar was the result of an accidental merging of two cheeses. Alpine cultures were added to a savory cheddar and when cheesemakers tasted the batch, they were surprised at the delightfully sweet caramelized notes and the crumbly texture. The striking, bright color makes it a stand out on any cheese plate.

This washed rind sheep’s milk cheese has been one of our staff favorites. Named after the town where it is made in the Midi-Pyrenees region of France, Tomme Saint Georges strikes us as a cross between a traditional tomme and a sheep’s milk alpine. The paste is moist and creamy, and the flavor starts with toasty bread notes and finishes richly with notes of sweet cream, chives,...

These hearty crispbreads add a dramatic presentation for cheese platters, but also fantastic for breakfast with some fresh chevre and honey.

These hearty crispbreads add a dramatic presentation for cheese platters, but also fantastic for breakfast with some fresh chevre and honey.

These hearty crispbreads add a dramatic presentation for cheese platters, but also fantastic for breakfast with some fresh chevre and honey.

These candied liqueur cherries are dipped in velvety dark chocolate. Perfect addition to gift baskets.

Steve and Veronica Baetje started Baetje Farms in 2006. After a back injury deterred Steve from continuing his construction job, the Mennonite couple chose to venture into cheesemaking since they already owned a few goats. They moved to Bloomsdale, MO, just South of St. Louis along the Mississippi River. After taking classes from both the Vermont Institute for Artisan Cheese and...

Steve and Veronica Baetje started Baetje Farms in 2006. After a back injury deterred Steve from continuing his construction job, the Mennonite couple chose to venture into cheesemaking since they already owned a few goats. They moved to Bloomsdale, MO, just South of St. Louis along the Mississippi River. After taking classes from both the Vermont Institute for Artisan Cheese and...