Products

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.

Made from sheep’s milk, Manouri is a delicious, dense, buttery Greek cheese often drizzled with honey and served as a dessert. It can also be served mixed with herbs. Sweet and savory, Manouri has a melt-in-the-mouth texture.

A semi-hard pressed cheese, the rind is natural, non-colored, without preservatives and slightly flowery. After maturing for four weeks, this cheese exhibits a distinctive creaminess. Since 1876, the Trappist monks of Scourmont have known the secrets of making this semi-soft cheese made from good milk from their farm and matured in the vaulted cellars of the abbey. Today, Chimay...

This grass fed cheddar from Australia has a full rich flavor that’s bold, sharp, and a little nutty. The texture is crumbly yet creamy, so it’s great for slicing or shredding – it melts beautifully.