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Rustic Red Cheddar

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 bright red color makes it a stand out in any cheese plate.

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Tomme Saint Georges

This washed rind, sheep’s milk cheese has been one of our staff favorites this year. 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...

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Divina Pumpkin Seed & Emmental Crispbread

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

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Divina Multigrain Crispbread

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

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Divina Chia and Sunflower Seed Crispbread

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

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Orange Delights

Candied Valencia Oranges coated in velvety dark chocolate!

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ChocoCherries

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

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Coeur de la Crème – 3 Pepper

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...

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Coeur de la Crème – Garlic and Chive

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...

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Coeur de la Crème – Herbs de Provence

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...

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