Products

Made with premium milk from small Vermont dairy farmers, Grafton Village’s 1 year cheddar is both creamy and rich. Great for snacking or used in cooking applications.

Sid Cook’s whimsically delicious take on the famous French cheese, Morbier. This cheese features a layer of sheep milk cheese and a layer of goat milk cheese separated by a layer of grape vine ash and pressed together. The flavor is both delicate and rustic. Taste each layer separately and then together for three different flavor profiles in one great cheese.

This white cheddar has cranberries and chipotle peppers added, which contributes to the subtle heat, resulting in a very warm finish.

Made from fresh milk of pasture grazed Wisconsin goats, it’s aged four months for distinctive “blue” flavor.

This white cheddar is apple smoked and then hand rubbed with paprika. It has a light smoky flavor that balances very well with the paprika.

Buttery and rich with mild “cellar” and white mushroom overtones, Old Kentucky Tomme falls somewhere between an American Jack and a Tomme de Savoie. When young, it has a smooth paste and a bloomy natural rind. The rind becomes crusty and darker with age and the flavor develops a slight lipase kick at the finish, while the texture becomes more translucent and shiny like a...

Made by Judy Schad from the milk of her own herd, Capriole cheeses are truely farmstead. The fresh goat cheeses are mild and creamy, with a slightly acidic and lemony flavor. Very light, they are great eaten as is, or used as an ingredient.

An old world cheese with new world flair, O’Banon is based on a centuries-old recipe from the Haute Provence. It is made in Indiana by Judith Schad and Capriole Dairy. The chestnut leaves surrounding the creamy goat cheese center are soaked in Woodford Reserve Bourbon. The creamy, tangy goat cheese matched with the sweet kick of Woodford Reserve results in a unique flavor...

Domestically made Swiss cheese, this cheese has flavor that will remind you of Emmental, the true Swiss Cheese from Switzerland. Excellent for foodservice as it is in an easy slicing form, great on sandwiches, in sauces, and as a snack on its own.

Romano cheese is known for being very hard, salty, and sharp. It is usually grated. It is different from normal cheeses because it requires more milk per pound, most water being lost in the process.