Products

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 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.

A very hard, aged, dry version of fresh Monterey Jack – delicious and nutty.  Created by accident in 1915, a wholesaler found himself with an over-abundance of fresh Monterey Jack and had to store it for a long time. In order to protect it, he hand-salted each one of the cheeses, a few weeks later, he discovered that the cheeses were fruity and rich in taste. Perfect for cooking...

Named after the land formation on which the farm sits, Pleasant Ridge Reserve is made in the tradition of Alpine cheeses like Gruyere and Beaufort. Like the Alpage versions of these cheeses, Uplands only makes Pleasant Ridge Reserve from May through October, when their cows are eating fresh pasture. This grass-fed, raw milk produces flavors in the cheese that can’t be...

The Monterey Jack was developed by a Californian Scot, David Jacks in 1882 (some sources state 1916). Monterey Jack’s consistency depends on its maturity; most softer varieties (common in American supermarkets) are aged for one month, while grating Jack is aged for upwards of 6 months. Older Jacks are smeared with oil and pepper to maintain softer rinds. Monterey Jack has a...

The Monterey Jack was developed by a Californian Scot, David Jacks in 1882 (some sources state 1916). Monterey Jack’s consistency depends on its maturity; most softer varieties (common in American supermarkets) are aged for one month, while grating Jack is aged for upwards of 6 months. Older Jacks are smeared with oil and pepper to maintain softer rinds. Monterey Jack has a...