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This tradtional Derby cheese (pronounced “Darby”) is similar in texture to Cheddar. Sage is added to the curds and appears marbled throughout, lending color and a mild herbaceuos flavor.

Normally, the color of Cheddar ranges from white to pale yellow. Some Cheddars, however, have a color added, giving the cheese a yellow-orange color. Cheddar is always made from cow’s milk and has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures.

Aged cheddar is a type of dense, solid cow’s milk cheese with a flaky texture and complex flavor that becomes more intense as it ages. The term “cheddar” refers both to the cheese type, to the origin of cheddar cheese – in Cheddar on Somerset in the southwest of England – and to the process of creating cheddar cheese. Current lot made 04/26/20

A Wisconsin original, Brick cheese has a mild taste and pale color. It derives its name from having bricks placed on the curds in order to drain the whey.

Swedish Fontina is made in the Vallberga dairy in Halland. Mild, aromatic, and slightly salty. Firm cheese with round holes, it has a mild consistency and slices easily- an excellent dessert cheese. Due to its slicing and shredding qualities, a perfect cheese for Italian dishes.

Farmer cheese is a delicious semi-soft, mild Swedish cheese. Slices and melts well for sandwiches, gourmet pizzas, and casseroles. A great all-occasion cheese for the whole family.

Balkan style sheep’s milk feta. Great in traditional Greek salads and specialty dishes.

A mature full flavored cheese with a natural hint of sweetness. It has elements of a cheddar, the sweet nut tones of a swiss and the piquant bite of an aged parm. Suitable for vegetarians, Dubliner can be used on a cheese board, in sandwiches, and in a range of recipes. Particularly delicious as an apéritif cheese served cut into cubes or sliced.

Made with a homemade porter that is added to the curd after it has been formed with the whey drained off, Cahill’s Porter is a marble-brown cheddar cheese with malty undertones.

Greece’s best-loved grating cheese, Myzithra is fast becoming one of America’s favorite cheeses. Myzithra is made from the whey left from the production of hard cheeses. The hard texture and salty taste makes a delicious topper for pastas, pizzas, stews, soups and salads. It is also a perfect substitute for any recipes that call for parmesan.