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  1. Murray's Brie Quick View

    Murray's Brie

    When the mushroomy, garlicky intensity of Fromage de Meaux is more than you want, pasteurized French Brie offers a creamy and mild, buttery flavor familiar to all who have purchased most other well-known brands. This one is a true double creme 60% brie, meaning it is 60% butterfat in dry matter (but 100% brie). Sturdy and economical enough for baking in pastry or slicing for artsy sammies. Light bodied, fruity whites are best for pairing. Read More
  2. Red Wax Gouda Quick View

    Maple Leaf
    Red Wax Gouda

    An old fashioned farmer co-op and a cheesemaker with 40 years of experience in Wisconsin makes this old favorite a hit again, with its extra creaminess and touch of tang. Cheese for the masses indeed. Read More
  3. Fresh Mozzarella Quick View

    Lioni Latticini
    Fresh Mozzarella

    The Lioni family has been perfecting their whole cow's milk mozz for generations - it's delicate and moist with a clean milky flavor. Made nearby in New Jersey of fresh, pasteurized milk from a herd in upstate NY. Read More
  4. Smoked Gouda Quick View

    Maple Leaf
    Smoked Gouda

    Perfecting the craft since 1912, Maple Leaf, the Wisconsin farmer cooperative makes a creamy Gouda with real smoky flavor from Hickory. Read More
  5. Cheese Curds Quick View

    Cheese Curds

    Price From:
    Displaced Wisconsinites and snack lovers across the nation have cause to rejoice: fresh from the vat cheddar cheese curds! Read More
  6. New York State Cheddar Quick View

    Great lakes
    New York State Cheddar

    It’s no secret- New Yorkers love cheese. Heck, we’ve even got a museum dedicated entirely to the cheese of New York State - and this hunk of sharp, grassy goodness, full of the same spunk and sass that defines a native New Yorker, serves as an edible monument to the centuries-long history of Empire State cheese. Read More
  7. Smoked Mozzarella Quick View

    Lioni Latticini
    Smoked Mozzarella

    After generations, the Lioni family has perfected the moist and delicate curd of their pasteurized cows milk mozzarella. They take it a step further here with a heady treatment of hickory and cherry wood-smoke. Read More
  8. Haxaire Munster Quick View

    Haxaire Munster

    While true Alsatian Munster isn't street legal in the US on account of it being raw and under 60 days, this pasteurized version does a pretty mean impression. Read More

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