Products

Gjetost is made by boiling the leftover whey of cow’s and goat’s milk until the lactose caramelizes. It is then poured into moulds and left to cool. It has a slightly sour but sweet caramel taste and a texture similar to fudge. It is often eaten sliced thin on toast or crispbread, traditionally for breakfast.

Gjetost is made by boiling the leftover whey of cow’s and goat’s milk until the lactose caramelizes. It is then poured into molds and left to cool. It has a slightly sour but sweet caramel taste and a texture similar to fudge. Traditionally eaten for breakfast, Gjetost is often sliced thin and served on toast or crispbread.

Created in Piave, a region in Veneto, where farmers originally used to preserve their cheese by immersing it in wine must. The maker of Ubriaco, which translates to  “drunk” in Italian, bathes the cheese for forty hours in a mix of wine must consisting of Cabernet, Merlot, Clinton, and Raboso grapes. Ubriaco has a sweet flavor, with hints of wine and a fruity flavor.

A square cheese when so many are round, Taleggio is a pungent, “yeasty” smelling, washed rind cheese. The rind will develop some surfaces molds, which are not harmful and add to the development of the cheese. Its flavor is meaty and savory, yet has a slight sweetness to it. Enjoy it with some fruit, or use it as a great melting cheese.

The Sini Family has been producing this Pecorino Romano for more than 30 years, aging their cheese for a minimum of ten months to develop more flavor, as opposed to the six months of most Romano. This flavorful Romano is not as hard or salty as most Romanos.

Made from 100% pure goat’s milk, it is the perfect health food- full of nutrients, low in fat, low in cholesterol, and all natural. Chavrie’s delicate flavor, extra creamy texture, and unique pyramid shape makes this cheese a favorite with first-time goat cheese users. Chavrie’s flavor comes from goodness of the milk- it’s fresh, creamy, and mild. Spread it on...

Soft ripened, with a mild taste and creamy spreadable texture, this cheese is packaged and sealed at its optimum point.

It is a semi-soft, uncooked, pressed pasteurized cow’s milk cheese with a wax rind. Made in small discs, it is a pale, creamy yellow, and has small holes within it’s texture. Bel Paese has a mild, buttery flavor, similar to mozzarella but with more body and tang. A versatile cheese, Bel Paese is suitable for cracker-snacks or as a dessert cheese. It also melts well,...

The standard of excellence in Provolone, and the one by which all others are judged. It’s made with whole cow’s milk and aged at least 60 days. Never smoked and never bleached, it won the title of “World’s Best”. It is an excellent melting cheese, and slices without crumbling or sticking to a slicer.

Aged over 60 days, this appealing, semi-soft mild cheese has a silky texture and a sweet, buttery, slightly earthy flavor. Versatile, it melts beautifully to make excellent fondue and great tasting quiche, but it is also a great choice for a cheese tray.