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  1. 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
  2. Roth GranQueso Quick View

    Roth Kase
    Roth GranQueso

    This is a New World spin on Manchego, classic of the Old World. Same nutty, rich profile and sweet, mellow finish - but made with cow's milk from Wisconsin's dairymen.
    2011 American Cheese Society Winner Read More
  3. Appenzeller Käserei Tufertsch Quick View

    Appenzeller Käserei Tufertsch

    We’ve fallen head over wheels for this absolutely superlative Alpine treasure. Redolent of toasted hazelnuts and baked custard, with flavors of caramelized shallots and savory herbs, this is hands-down the best Appenzeller we’ve ever tasted. Read More
  4. Cashel Blue Quick View

    Cashel Blue

    300 years ago, the Grubbs were exiled from England for religious differences. England made a big mistake, because 280 years later, the Grubbs developed this sublime Irish Blue (the first ever!), boasting a creamy texture and a minerally tang. Made from pasteurized Friesian cow's milk. Read More
  5. Out of stock Roomano Quick View


    Looking like orange granite - and just as difficult to neatly slice, this is Murray's most aged selection (3-4 years). It's a Dutch cheese that's similar to Gouda with a sweet-salty butterscotch character. Crunchy! Read More
  6. Burrata Quick View


    Burrata - Sweet fresh cream and 'stracciatella,' or ribbons of tender curd, encapsulated within a delicate membrane of milky mozzarella. See also: the most indulgent fresh cheese in the world.
    2011 American Cheese Society Winner Read More
  7. Gjetost Quick View


    Pronounced “Yay-toast” (think: Yay! I’m putting this on my toast!), we’re fond of slicing ribbons onto wedges of crisp, green apples and washing it down with a nutty brown ale and, naturally, hard cider. Read More
  8. Grayson Quick View

    Meadow Creek

    Only a family named Feete could make a big, bold, stinky cheese this astoundingly intense and delicious. And, it's seasonal. Get it while you can. Read More
  9. Up in Smoke Quick View

    River's Edge Chevre
    Up in Smoke

    Every time we carefully pull back the edges of the maple leaves that so delicately contain the bright, woodsy cheese bundles from Oregon’s Rivers Edge Chevre, we feel like we’re unwrapping a gift from the tree nymphs themselves. Read More

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