Products

These fried and salted Spanish corn nuts are produced from GMO-free corn. Addictively crunchy, Quicos are now available in a small retail containers, and are the quintessential staple at any football gathering.

Soumaintrain is a farmhouse French cheese made with cow’s milk in the Burgundy region of France. The soft paste has a distinct pungent yet sweet and creamy flavour resulting from numerous washings with a solution of brine and Marc de Bourgogne. The quantity of Marc de Bourgogne is increased during the maturation period until the cheese develops an excellent orange colored,...

Cowgirl Creamery’s newest cheese is Hop Along, a rich, semi-firm organic cow’s milk cheese washed with organic cider and aged 45 days, similar to cheeses made centuries ago by Trappist monks. The nose is yeasty and sweet, reminiscent of an apple orchard, and the paste is pudgy with a silky mouthfeel that melts easily on the tongue. Hop Along offers bright acidity and flavors of...

Over one hundred years old, Carr Valley Cheese Company is still going strong thanks to fourth generation cheesemaker Sid Cook. You can’t go to a cheese shop in Wisconsin without running into a Carr Valley cheese. Sid is notorious for his playfulness and inventiveness in cheesemaking.  Marisa is a semi-firm sheep’s milk cheese named after Sid’s daughter. The flavors are...

Central Coast Creamery is located near California’s coast in Paso Robles. The area itself was once home to a number of dairies; however, during the 1970s these independent farms lost their steam and were extinct by the end of the decade. Armed with 25 years of experience in the industry, Reggie Jones and his wife Kellie started the creamery hoping to rejuvenate the once...

What do you get when a financial services executive and a chef buy a farm in rural Maryland? A creamery of course! Mike Koch and his chef husband Pablo Solanet didn’t have any cheesemaking experience, but they quickly learned by attending classes at University of Wisconsin at Madison. Following cheese legends like Mary Keehn at Cypress Grove and Judy Schad at Capriole, they...

What do you get when a financial services executive and a chef buy a farm in rural Maryland? A creamery of course! Mike Koch and his chef husband Pablo Solanet didn’t have any cheesemaking experience, but they quickly learned by attending classes at University of Wisconsin at Madison. Following cheese legends like Mary Keehn at Cypress Grove and Judy Schad at Capriole, they...

What do you get when a financial services executive and a chef buy a farm in rural Maryland? A creamery of course! Mike Koch and his chef husband Pablo Solanet didn’t have any cheesemaking experience, but they quickly learned by attending classes at University of Wisconsin at Madison. Following cheese legends like Mary Keehn at Cypress Grove and Judy Schad at Capriole, they...

Le Chablochon is made by Fruitères Chabert, a third generation family owned creamery founded in 1936. They use milk from neighboring dairies in the Savoie region, ensuring freshness and quality. Chablochon was inspired by the classic Reblochon de Savoie. The thin orange rind encapsulates a rich, soft, sticky paste. Flavors are buttery with subtle notes of grass and hay.

As its name suggests, Baby Swiss is simply a smaller version of Swiss. Beacuse of its size, it is not aged quite as long. The resulting flavors are lighter, slightly sweeter but still finishes with the nutty characteristic typical of Swiss cheese.