Specialty Cheeses

Rogue River Blue is made with pasteurized summer milk from Rogue Creamery. A fruity nuance is added to the dense, vegetal, smoky blue after several months of aging by wrapping the wheels with local pear spirit-soaked grape leaves from a neighboring vineyard. Due to the highly seasonal milk supply and remarkable demand, availability is limited. Rogue River blue took home the world Champion title at the 2019/20 World's Best Cheese Awards. A first for an American made cheese!

Wrapped up like a gift in bourbon-soaked chestnut leaves, O’Banon is all the excuse needed for a celebration. This fresh goat cheese round initially has a bright, tart-fruit flavor balanced by an underlying sweetness and mild tannic note. The paste is dense but softly cloudlike, a testament to Capriole’s hand-ladling process.   A beautiful solo cheese with a long shelf life. A perfect gift Unfold the leaves like petals around the cheese.

 Aged 4 - 8 months, this petite cheese is buttery and smooth like Capriole’s Old Kentucky Tomme, but nuttier and firmer like a Tomme du Savoie. In her latest incarnation, Julianna’s mushroomy rind is punctuated by Herbes de Provence, calendula petals, and safflower petals. She boasts a beguilingly feminine appearance and an aromatic finish on the palate, reminiscent of the flavors of Spring.  

Less than two weeks old—or as soon as this delicate cheese forms a rind—we wrap it up and ship it out!  Sofia is sweet and dense and represents everything you’ve ever wanted from a ripened goat cheese. The result of our love affair with Loire Valley cheeses, she has a light, delicate paté which becomes denser and creamier for 5-7 weeks from production. 

 Each handcrafted wheel features a distinctive ribbon of edible vegetable ash. You'll enjoy buttermilk and fresh cream, complemented with floral notes, herbaceous overtones, and a clean citrus finish. As Humboldt Fog matures, the creamline develops and the flavor intensifies. 

 Similar in flavor to cheddar cheese, this mild cheese is not tangy or funky, making it a great crowd-pleasing option. The hard texture of this cheese allows you to grate, slice, or shave it, for use in a variety of applications. 

Raw milk cheese is produced in the shadow of Schallenberg Mountain.  During the first twelve hours after production, the cheeses are turned every two hours. In the following 4 to 6 weeks the young cheese is cared for daily by hand with the salted water smear. Once Schallenberg has developed a healthy and solid rind, it is aged in the mountain for 10 to 12. Deep inside the mountain, nature provides us with a perfect climate for ripening cheeses.

Ubriaco is a unique Italian cheese hailing from Treviso in the region of Veneto. The cheese is traditionally made from cow's milk. It is left to age, and during the last few months of aging, Ubriaco is soaked in dry and sparkling Prosecco wine with seeds, skins, and other leftovers from the process of making wine.

When fully mature, Ubriaco has a soft texture which becomes firmer and crumblier with further aging. Its aroma is floral, while the flavors are rich, full, and fruity.

At Tulip Tree Creamery every few weeks  a new batch of beer cheese is made. Each one is infused with beer from a different local brewery. Cream is added to this semi-soft cheese so it is supple and rich, with a nice tangy flavor and a beer finish. 

 Revered for its rich flavors of butterscotch, whiskey, and pecan, Beemster XO has a deep ocher interior and a firm, crumbly texture. True to the characteristics of Beemster’s unique milk, this cheese retains a creamy mouthfeel, even though it's aged for more than 2 years. It’s also studded with crunchy, mouthwatering crystals that surprise the palate. Whether for a special occasion or your own special treat, Beemster XO is a coveted favorite. 

A member of the Port-du-Salut family, it can be recognized by its fine, moist rind, its yielding texture, and its slightly salty taste. For all its natural mildness, it has both taste and character! With its nice semi-soft texture, this French cheese has a smooth fruity taste with a slightly stronger finish. 

 The Alisios is made from the mixed milk of Canary Island cows and goats and coated in sweet pimentón, the pepper from which paprika is derived. What results is a highly, highly snackable cheese with toasted notes in the paste and a spicy-sweet pop from the outer coat. It’s fully and creamy from the cow’s milk and zingy and zippy from the goat’s. No wonder it took home the Super Gold at the 2016 World Cheese Awards. The Alisios will blow you over with flavor.
 

Black lemon Gouda is a unique semi-firm cheese, and is a double cream Gouda, with cleansing charcoal and lemon added during the production process. The texture is smooth, and the taste is refreshing with citrusy notes of lemon.
 

You'll find this cheese to be slightly sweet, yet smooth and mild. This fruit flavored cheddar offers the succulent flavors infused with real blueberries and mild fresh cheddar. This specialty flavored cheese brings a touch of sweet blueberries to your favorite crackers!  

Blumenkäse is coated with more than twelve different herbs and flowers, offering an eye-catching display with a mild and subtly tart taste. Blumenkäse in German literally means “cheese made with flowers”, which appropriately describes the beautiful rind covered with dried yellow, blue, and red blossoms of marigolds, cornflowers, and roses. The rind also includes the fragrance of twelve different herbs, including winter savory, mint, chives and juniper berries.  

Caciotta Al Tartufo is a blend of sheep and cow's milk and studded with small pieces of Italian black truffles from Umbria. It's aged for about 60-75 days, during which the truffle and milk combination play a major role in developing the vibrant, tangy flavor. Mild and aromatic, Caciotta is similar to a firm pecorino cheese, with a nice creaminess and a light flavor. 

One of New York's finest artisan cheeses, this 100% natural aged cheddar cheese features a sharp cheddar flavor with toasted onion pieces and sour cream and onion seasoning. Made with a strong rich flavor and even stronger bite, this cheese is sure to leave a lasting impression.  

Made by Roelli Cheese in Shullsburg, Wisconsin. Red Rock Cheddar Blue combines all of the greatness of a fine English Cheddar with the bite and creaminess of a French Blue. This Wisconsin Cheese is open air aged in a cellar from two to six months to enhance its rich flavor. With few piercings lending to a milder blue flavor, and an earthy all-natural rind, this cheese strikes the perfect balance between sharp flavors and a creamy texture.   

Cheese Is Love is an extra-mature cheddar that has aged about 3 years. Sharp, nutty, and complex, it’s the perfect addition to your cheese and charcuterie platter. Pair it with a supple, medium-bodied red wine or a malty amber ale. 

 Comté cheese is made in the Jura Massif region of eastern France from unpasteurized cow's milk. It is a semi-hard cheese, pale yellow in color, with a texture that ranges from open, supple, and grainy for younger cheeses to dense, firm, and crystalline for more aged cheeses. When aged, its flavor is nutty, smoky, fruity and sweet, while the younger cheeses are more milky and fresh tasting. 

 This mild yellow cheddar cheese features real, sweet apple chunks and cinnamon throughout. In the Midwest a piece of buttery cheddar cheese will accompany their apple pie. Cheese and dessert lovers alike will appreciate the unparalleled taste experience of sharp and tangy flavors with a hint of sweetness.

 Cumberland is a simple yet flavorful Tomme-style natural rind cheese with a smooth semi-firm texture. Aroma of earthy dried leaves and a palette of fruity, tangy cultured buttermilk and sweet hay, its versatility and approachable flavor make it equally at home in the kitchen and on the table. 

This Vegetarian friendly cheese combines the creamy texture and rounded taste of a quintessentially British Double Gloucester with the tang of Chives and Onions. Cooper’s Hill is a certified Non-GMO cheese and celebrates a famous cheese rolling tradition enshrined in English folklore. Cooper’s Hill is the location in Gloucester where this tradition still continues. 

This Dutch Cheese is quite the treat. A mixture of cow and goat's milk blended with red and green peppers allude to a buttery, tangy, and spicy trifecta of flavor! 

 This double cream, washed rind (stinky) cheese has a soft consistency when young and breaks down to a runny/scoopable cheese as it ages.  It has earthy, more pungent flavors created by a mixture of cultures (yeast, salt & beer) applied on the distinctive, orange-colored rind.  If you enjoy Epoisses style cheeses, this cheese may hit the spot.  The Foxglove ages from four to twelve weeks. 

 Harbison is a soft-ripened cheese with a rustic, bloomy rind. Young cheeses are wrapped in strips of spruce cambium, the tree's inner bark layer, harvested from the woodlands of Jasper Hill. The spoonable texture begins to develop in vaults, though the paste continues to soften on the way to market. Harbison is woodsy and sweet, balanced with lemon, mustard, and vegetal flavors. 

Jarlsberg is famous around the world for its distinctive rich, sweet, and nutty taste and its large, round holes. Jarlsberg is naturally lactose-free and suitable for vegetarians. 

Hand made using Irish Whiskey, then matured into a tantalizingly delicious aperitif. This is a traditional Irish monastic Cheese reputedly brought by the Irish Monks to Scotland. It is a simple vintage cheddar entwined with a woody, nutty Irish Whiskey to give a fabulous savory combination. It offers a slightly sweet, tangy, and mature flavor profile with an irresistible hint of whiskey throughout. It has the robust flavor and firmer texture that is expected of a mature cheddar.

Clothbound Cheddar is an approachable but complex natural-rind, bandaged cheddar with a crumbly texture and nutty aroma. The flavor is deeply savory and slightly tangy with caramel sweetness to the finish 

This matured Gruyère made from raw cow's milk is full-bodied with a slightly crumbly texture. It conveys the perfectly balanced notes of herbs, fruits, and leather. Gruyère is also known for its rich, creamy, salty, and nutty flavor.

Bellavitano cheese features a rich and creamy texture with a great, crave-able taste reminiscent of an aged Wisconsin Cheddar cheese, balanced by a full-flavored Parmesan. It's then soaked in Merlot wine to give notes of berry and plum. The combination of Cheddar and Parmesan give this cheese a terrific texture, somewhere between creamy and rich and crunchy and granular. This Bellavitano cheese has a slight crunch from calcium crystals, which appear naturally as a part of the aging process. 

Aged six months or more, Midnight Moon is a blushing, ivory-colored goat cheese that’s nutty and brown buttery up front with a long caramel finish. Similar to a Gouda, as Midnight Moon ages, protein crystals form and lend a slight crunch to the otherwise dense and smooth cheese. 

 Moliterno di Pecorino is an Italian sheep’s milk cheese with full, rounded flavors and a firm texture. This Sardinian cheese, aged five to eight months, is rubbed with olive oil several times while it ages to promote a rind that will help prevent too-rapid moisture loss.  The interior is firm and a little crumbly, with a golden hue that darkens near the rind. In the center of the wheel, the cheese smells sweet, with faint caramel notes. 

Parmigiano Reggiano has a sharp and complex flavor. It's intense savoriness is balanced out by fruity and nutty notes. It has a signature texture that is slightly gritty, thanks to the salt crystals which become more pronounced throughout the aging process.

This cheese is an Italian sheep's milk cheese from Sicily or Sardinia. This semi-hard cheese has a distinctively sharp, creamy flavor with a crumbly, dense texture. The name itself literally translates to "first salt," which is a reference to the aging process of the cheese where the makers add salt. This cheese is known for its delicate and slightly nutty flavor.

A smooth, creamy Derby cheese marbled with a delicate Port infusion. This cheese has a deep ruby red marbled effect where the Port wine has been allowed to naturally blend with the maturing cheese. It has a slightly sweet berry after taste.

This cheese is a ‘vat-made’ cheese, which involves the Port wine being added to the cheese-make. Fantastically marbled, this tasty cheese has real blackcurrant undertones.

Hopworks Urban Brewery in Portland, OR teamed up with Rogue Creamery to create a certified organic Chocolate Stout beer, which they brew using organic Valrhona Chocolate. During the cheesemaking process, the beer is poured directly into the vat along with the cheese curds. As the cheese ages, it develops a sweet maltiness and subtle marbling that make it distinctive. This cheese has a flavor profile that is malty, savory, tangy, and sweet, with brown butter undertones.

 Cheesemakers at Rogue Creamery turn organic rosemary leaves straight into the vat during the cheddar cheesemaking process to create this delightful, herbaceous cheese. As the curds set, they are infused with the woodsy, lemon-pine flavors of the herb. Resulting in a  sweet yet tangy cheddar infused with the herbaceous, lemon-pine flavor of rosemary leaves.

This Sequatchie Cove Creamery original is an ode to all things Southern. Shakerag is a crumbly, yet dense, blue-veined cheese cloaked in local fig leaves which have been soaked in Chattanooga Whiskey, the first legal whiskey being distilled in the city since Prohibition. Its salty-sweet and fruity interior is reminiscent of root beer, and lends itself to more complex notes of savory bacon, dark chocolate, and tropical flavors towards the rind. 

This bloomy triple crème has a spicy surprise. Snapdragon from Tulip Tree Creamery in Indiana is a buttery, creamy square of pudgy, rich cheese that’s stuffed with a layer of habanero peppers through its center. The peppers give the cheese a kick of bright heat, and when blended with the milky paste, create a unique flavor profile that’s both spicy and sweet, with notes of candied fruit. 

Mitica Sottocenere al Tartufo is a semi-soft cheese from Veneto, Italy. Its name literally means "under ash," which refers to how the cheese is covered in a layer of ash while it ages. Spices like nutmeg, coriander, cinnamon, cloves, and fennel are also added to the rind to lock in flavor and aroma. But the main tasting notes of this creamy, earthy type of cheese come from black truffles. 

Eight centuries ago, in the Swiss Jura Mountains, monks of Bellelay Abbey had a sense of humor. Fashioning small cylindrical ''monk's head'' cheeses, they invented a machine, called a girolle, to thinly shave away layers from the top, exposing a bald spot. Made of raw cow's milk, this semi-hard cheese has a dense texture and a seriously intense, fruity flavor. One of the stronger, sweeter Swiss cheeses we've experienced, it pairs nicely with fresh or dried fruits or hearty dessert wines. 

This memorable garlic infused cheddar cheese by Face Rock Creamery is tangy and smooth. A classic aged cheddar infused with a bold dose of garlic, it's definitely a "must try" for anyone who loves garlic.  

Tomme de Savoie is made from raw, skimmed cow’s milk. The maturing takes 2-4 months, during which the cheese develops a thick grey rind with patches of yellow or red molding. Tomme de Savoie is a semi-soft, pressed cheese with a pliable, firm texture and grassy, nutty flavor. It has numerous irregular eyes spread throughout the ivory-colored paste with some tangy, slightly citrusy and mushroomy notes underlined by the odors of a cave. 

Produced by master cheese makers on the island of Sardinia, this semi-soft cheese is made from sheep's milk. The cheese is first aged in traditional straw baskets and then brought to Veneto where they are soaked with pomace (what remains of the grape after pressing). The result is a sweet, fruity cheese with an olive oil finish. 

Espresso Bellavitano is a unique Cheddar-Parmesan inspired Italian farmstead cow's cheese rubbed with fresh ground Italian roast espresso beans. The sweet, slightly smoky, roasted flavours of an espresso coffee complements the creamy and sweet BellaVitano. A Sartori-family original, this gourmet cheese is a celebrated gold medal winner at the 2014 World Cheese Awards. This artisan cheese tastes delicious with sweet pastries, nuts, bagels, chocolate and dried apricots. 

Balsamic BellaVitano is immersed in a 6-year-old Italian balsamic vinegar and aged further to allow the light and fruity notes of the cheese to marry with the sweet and tangy vinegar.  The final product is characterized by a tangy, brown-purple rind and a paste that’s sweet and earthy with only a hint of vinegar flavor. Any overwhelming acidity is counterbalanced with a subtle sweetness, and fruity tones of cherry and raisins permeate throughout. 

 Champagne from the Finger Lakes Region of Upstate New York gives this aged cheddar a light and slightly sweet flavor that is guaranteed to enchant your taste buds. Serve as an elegant hors d’oeuvre along with fresh strawberries, pears and grapes. It also makes a truly delectable dessert, paired with fresh berries and fine chocolates. 

A traditional European style, hand turned, part skim milk cheese. Tangy and slightly sharp in flavor and smooth in texture. A true gourmet treat, this selection is expertly cured on hardwood shelves for a truly distinctive flavor. Serve cubed with fresh fruits and crackers, use as a breakfast cheese or in a fondue. Delightful when shredded over mashed potatoes. 

 This Brie is a very close relative to the Camembert, nutty in the undertones but in general very mild. Like the Camembert it's made from pasteurized cow's milk, and has hints of mushroom, grassy, and garlic flavors.

  Halloumi Cheese is an imported, traditional semi-hard Cypriot cheese. A traditional Cypriot white cheese made from pasteurized Cow's, Sheep's, and Goat's milk; this cheese can be used in a variety of recipes. Commonly, halloumi is served grilled to bring out it's salty, tangy undertones!

This brown waxed gourmet cheese truckle is the original and definitive Irish Plain Porter Cheese. Each brown waxed truckle is individually handcrafted with plain Irish porter. The flavors throughout are full, rich, tangy, and chocolatey with a pungent finish. This cheese is perfect as an hors d’oeuvre when sliced and served with a tossed salad. It is equally as good when served as a centerpiece on an after-dinner cheese board. 

 This unique Gorgonzola is made with just the right combination of cow and sheep’s milk. During the 90-day aging process, the wheels are pierced to allow the air to penetrate and the distinctive blue veining to flourish. This Gorgonzola has a deep flavor, earthy aroma and smooth texture. 

Smooth, creamy Derby cheese marbled with a delicate sage infusion. Sage Derby Cheese is England’s oldest and most famous cheese originally made only for special occasions such as Harvest and Christmas. Traditional Sage Derby has an open texture with a smooth creamy body and a nutty flavor.

This cheese is a ‘vat-made’ cheese, which involves the Sage being added to the cheese-make. It has smooth melting characteristics that pairs with everything from fresh fruits, vegetables to poultry dishes.

Windsor Red or also known as Red Windsor is a traditional British cheese. Combine port and brandy and mix it during the cheddaring process and you will get a fine-looking cheese that tastes as good as it looks. During maturation Windsor Red adopts a red-pink marbled appearance that clearly distinguishes itself from the rest of ordinary cheeses on any cheese plate or buffet. It has the fruitiness of port and brandy and the creamy cheesiness of a semi-hard cheddar.

Our favorite mozzarellas strike a perfect balance of milky, grassy, and floral notes with just a hint of tang. It's sort of like biting into a cool breeze on a warm spring day.

Black & Blue’s dense, buttery, and stark white interior is as gorgeous to look at as it is to savor—with exactly the right amount of sweetness, making it appealing to just about any level of blue cheese fan. This unique Goats's milk blue cheese is milder and more approachable than most cow's milk blue cheeses.

 A beefy and rustic washed rind goat’s milk cheese from Firefly Farms in Accident, Maryland. The wheels are washed with a brine solution twice a week, for 10 weeks, to develop their signature meaty, goaty, pungent flavor profile. The semi-firm wheels are quite unique in the cheese-scape - Cabra la Mancha brings the funk while maintaining a slightly firmer texture than most washed-rind cheeses. 

 It’s easy to see why this pyramid-shaped goat’s milk cheese is a FireFly Farms favorite. From that beautifully mottled green-gray rind to the silky interior bursting with bright, clean flavor. It may share the shape of French classic Valençay, but the rind is developed through the use of traditional blue mold instead of ash. Just don't expect a punch of piquancy. 

Tulip Tree Creamery's Milkweed is a pasteurized cow's milk cheese inspired by the Alpine-style cheese, Gruyere.  

This washed rind cheese is semi-soft with sweet and nutty flavors that become more complex as it matures.  It is aged for 3-6 months.  

 This Tulip Tree Creamery original is a soft, creamy, and fresh cheese made out of whole cow's milk and cream.  Once the cheese is made, savory herbs are added including basil, garlic, dill, pepper chervil, salt, and pepper. Lactase is then added to the milk when making this cheese to remove the lactose.   

This smooth tasting Gouda type of cheese from The Netherlands is a very unique looking and tasting cheese. Pesto Verde green pesto cheese is made with basil and garlic to give it a strong and good Italian green pesto taste. The creamy and definite pesto taste is now highly-praised internationally    

This purple Lavender cheese is a typical Dutch product, but eating it makes you feel like you're in the South of France. This delicious farmers' cheese is enriched with the Mediterranean spices of thyme, rosemary, and of course lavender. For the production of this cheese they only use thermized meadow milk that comes from dutch cows. the result is a very pure and natural tatse.  

Tetilla is a Galician cheese made from the herd of Friesians, Alpine Browns and Rubia Gallega cows. The name Tetilla is Galician for 'small breast', which describes the shape of the cheese. This cheese has a pale yellow, thin, natural rind, or sometimes no rind can be seen at all. Its texture is soft, thick and smooth with scatterings of air pockets. Yellowish ivory in colour, Tetilla has a creamy mouthfeel with buttery, slightly bitter and tangy flavours surrounding the palate.

Paški Sir is produced from a unique breed of small sheep, Paška Ovca, from the Croation island of Pag, known for their intensely salty and limited milk output. This hard cheese is aged for at least 4 months, and the texture alters from dry to flaky with the addition of pleasant graininess. The flavour of younger wheels reveals quite a bit of saltiness along with a distinct savoury and aromatic herbal taste. As the cheese matures, the savoury flavour and tanginess become stronger. 

Sapore del Piave cheese is a product of third-generation cheesemaking that was formed through a cooperative of dairy farms in Oderzo, Italy. Sapore is aged over a year and is a prime example of tyrosine crystallization in an aged cheese. A close cousi to Parmesan, this cheese is the epitome of nuttiness with a side of fruity and is more than acceptable for grating as well as a table cheese. 

St. Nectaire is a French semi-soft, washed-rind cheese from the Auvergne region of France. Made from the milk of Salers cows that feed on rich, volcanic pastures, St. Nectaire is both a fermier and industrial cheese. The texture varies depending on whether the processes are artisanal or industrial. St. Nectaire fremier takes six to eight weeks to mature on rye straw mats, imparting a peculiar pungent smell to the cheese. The creamy, silky paste reveals flavors of nuts, hay, cellars and mushroom.

 This organic Vacherin is an uncooked, soft cheese made from organic, raw, whole cow’s milk. It is aged for a minimum of one month. In the form of a flat cylinder, this organic cheese is surrounded by a spruce strap. Its rind is covered with a fine pinkish white foam and the cheese is creamy, revealing a woody and fruity taste on the palate.

Big John's Cajun, named after the local chef John Dearmin, is a cheddar-style, cheese made with pasteurized Jersey milk. It is produced by Beehive Cheese Company in Utah, United States. Canola oil is applied on a one-day-old cheese, then a mixture of Cajun meat with cayenne pepper is hand-rubbed and then allowed to mature in humidity-controlled facility. Fully aged cheese is spicy in flavor and rich, smooth, creamy in texture.

TeaHive is a cheddar-style, aromatic cheese made with pasteurized Jersey milk. It is produced by Beehive Cheese Company in Utah, United States. A mixture of black tea and bergamot orange is hand-rubbed on a one-day-old cheese and allowed to mature for over 8 months in a humidity controlled facility. Fully aged cheese is rich, milky in flavor with a delicate aroma of orange blossoms.

Garrotxa is a semi-firm goat's milk cheese produced in the Garrotxa area of Cataluna in Northern Spain. Aged for 75 days, this  full-bodied cheese is rich in flavour with a soft paste and a moist, creamy, yet almost flaky, texture. It is covered by a velvety grey mould coating that lends it a woody aroma. The flavour is reminiscent of damp earth underlined by slightly nutty & herbal essences. Its milky, delicate taste is not at all typical of a goat’s cheese. 

The most famous cheese from the Balearic Islands, Mahon is a square-shaped wheel with a characteristic orange rind. It is made with milk from island cows who live in the protected biosphere of the island of Menorca. Mahon is aged 4 months, giving it a creamy texture with plenty of moisture in the paste. It is mild and buttery with a nutty finish.

Nightshade is a long-aged, pasteurized cow's milk cheese made to taste as if Gouda and Cheddar were combined. The flavor resembles the buttery mellowness of a Gouda with a slight Cheddar sharp finish! Nightshade is a semi-hard washed curd style cheese aged at least 7 months and sometimes over 12.

An uncooked and pressed unpasteurized ewe's milk cheese, Ossau-Iraty is semi-hard in texture with a thick, buff rind marked with rust and grey molds. Beneath the brown and orange rind is an ivory white, supple and slightly grainy interior that has a creamy and buttery mouth feel. Flavors are herbaceous, nutty and fruity if the produce is from winter while the summer cheeses tend to reveal aromas of grass and flowers.

Ubriaco al Prosecco is made from cow's milk, made by Moro Latteria di Moro Sergio, Veneto, Italy. Affectionately called as "drunken cheese", the cheese is bathed in gallons of sparkling Prosecco wine along with skins, seeds, and leftovers from the winemaking process to extract the unique sweet, delicate aroma and complex flavours. The cheese is immersed for about two months and then aged for about six months. The fresh and elegantly salted cheese is best served in crumbles or thin shavings.

White Oak is a pasteurized cow's milk cheese from Tulip Tree Creamery out of Indiana, Indianapolis. This double-cream cheese is aged for 60 days and washed with a rotating whiskey.

 This English made cheddar is so unique it is a must try! It gets a zesty kick from a generous blend of red & green bell peppers & spicy jalapeno peppers. Just like the original cheddar, Tickler Chili has a sharp, bitey flavor and a smooth, savory finish. 

 Leyden is firm, yellow cumin spiced cheese made in the Netherlands. Made from pasteurized semi-skimmed milk of cow, Leyden is very similar to Gouda in shape but has a lower fat percentage, about 30 to 40%.  The addition of cumin seeds gives the cheese a distinctive dry, tangy and spicy flavour, very unlike other Dutch cheeses. Cloves and Caraway seeds are also added occasionally for that extra boost. 

Made in the Bavarian Alps, Alp Blossom is a fragrant, flavorful, exuberant expression of its native Alpine flora. After aging, this raw cow's milk cheese is dressed in a coat of dried herbs and colorful flowers from the surrounding meadows. A beefy, umami paste is juxtaposed with a sweet, floral rind to create a stunningly beautiful cheese. 

 A French classic, Bucheron is named for its resemblance to a snow-covered log. Below its mold-ripened rind is a silky creamline that leads to a clay-like, bright white center. Creamy and flaky with bright, citrusy notes, it’s the perfect choice for longtime aficionados or those who are new to goat cheese. 

  Apple walnut Smoked cheddar is a sweet and creamy and has the perfect amount of smoke. This artful balance allows both the cheddar cheese and its smoky character to shine.  This cow's milk cheddar has a vegetarian rennet, all ingredients rubbed on the rind are organic, and this is a gluten-friendly product.

Secret de Scey Morbier style is a semi-soft cow's milk cheese that is made the same way as a traditional Morbier, however it does not hold the Morbier AOC title because the milk gets pasteurized. This ivory-coloured cheese has a sticky rind, a mild aroma and a creamy flavor. Earlier, Morbier was made with a layer of morning and evening milk, but these days it is made from one batch of milk and the ash is spread over it to follow the tradition. The cheese takes about 45 days to 3 months to mature

 Oaxaca cheese is a stretchy, stringy fresh cow's milk cheese originating in the Mexican state of Oaxaca. This cheese has a tangy, milky flavor and is often used as a melting cheese. It's known for its tender yet bouncy texture, and its shape, a bundle of stretched and wound curd resembling a ball of yarn. 

  Milk from Lacaune sheep is transformed into cheese and aged in the Combalou caves of Roquefort-sur-Soulzon to create the eponymous classic Roquefort cheese, a king among blues. For centuries, the cheese has been made in the small, southern French village, where its name and production methods have been protected since 1411. The creamy paste gives way to a spicy, peppery bite and earthy undertones thanks to the blue mold that penetrates the cheese. 

 Playfully inspired by Smokey Bear, this American original is cold-smoked for many hours over Oregon hazelnut shells. This process infuses the cheese with unique aromas of barrel-aged vanilla, bread pudding, and candied bacon. You’ll taste spicy-sweet flavors of honey, apple, and nectarine, plus a mild “blue” finish. 

Scamorza is an Italian, spun-paste cow’s milk cheese. At the end of the cheese-making process, it is hung together in strings to ripen for about two weeks. This process has given its name: Scamorza, which means 'beheaded' in southern Italy. The texture of Scamorza is elastic and stringy with piquant, milky and creamy flavours. Smoked Scamorza has a subtle, smoky flavour with a sweet, light caramel note.

Produced only during the summer months when the milk is bright and fresh with wildflowers and herbs, Sbrinz is aged for three years to develop an extra hard, golden interior that's best enjoyed broken into chunks onto the cheese board, to show off its crystalline structure and delicate, buttery flavor with notes of toasted caramel.

 After curing in a traditional style of Spanish red wine, Mitica® Drunken Goat® cheese not only develops its unique fruity flavor but also a remarkable color contrast. The milky sweet, smooth paste retains its bright white color while the rind takes on a rich, violet hue that echoes the distinct grape notes that bloom from the cheese. 

Grand Mogol was first produced in 1970 by the Fromagerie Rouzaire in Tournan en Brie in the Seine et Marne département of the French region of Ile de France. It is a soft, triple crème cows' milk cheese, which is matured for 2-3 weeks, and its texture becomes creamy, but consistent. It has a bloomy natural rind and is cylindrical in shape.

Maasdam is a traditional, semi-hard Dutch cheese made from cow's milk. The most characteristic feature is its 'eyes' (holes) that make up most of the cheese. It is a high-fat cheese with a minimum of 45% fat. Although similar to Emmental, the moisture content in Maasdam is more, making it suppler.  It has a creamy texture and a sweet, buttery, nutty taste with a fruity background. 

 Seahive is a cheddar-style cheese made with pasteurized Jersey milk. It is produced by Beehive Cheese Company in Utah, United States. A mixture of local honey and Redmond RealSalt is hand-rubbed on a one-day-old cheese and allowed to mature for over 8 months in a humidity-controlled facility. Fully aged cheese is slightly sweeter and snappier in taste and slightly drier in texture. It pairs well with Hoppy ales, fruity white wines, straight bourbon. 

 Pecorinos are traditional, creamery, hard, drum-shaped cheese. They come in a variety of flavours depending on the ageing period. Aged Pecorinos, referred to as 'Stagionato', are hard and crumbly in texture with buttery and nutty flavours. Young or 'Semi-Stagionato' and 'Fresco' Pecorinos feature a softer texture with mild, creamy flavours. A good Pecorino will have a smooth, hard rind of pale straw to dark brown. The rind will vary in colour, depending on the age of the cheese.

 The traditional name for this style of cheese in Piedmontese dialect is toma brusca and refers to the practice of resting the milk and allowing it to acidify, resulting in this unique cheese that ripens from the outside in. It is made with milk from the Pezzata Rossa cow breed from Biella, which is naturally higher in acidity. Dense, chewy, and complex, it is both earthy (closer to the rind) and lactic with a tangy finish. 

 Piper's Pyramide is a lactic curd chevre, modelled after the French Valencay. After the cheese is unmolded, it is dried slightly and placed in a cave for further ripening of about two or three weeks. Creamy and dense, the cheese is dusted with a slight coating of paprika under the wrinkled, white rind. The texture of Piper's Pyramide is moist and velvety with hints of piquancy. Flavours are milky, bright refreshing, slightly sweet and buttery, with a musty edge. 

  Le Pico Germain is a true pasteurized goat's milk cheese from the French terroirs. Under its slightly fluffy rind hides a creamy center that evolves with maturing. Le Pico is mild, with a creamy surface and a firm, melty center.
Le Pico has a mild, authentic, and slightly characteristic flavor. 

   Etxegarai is a smoked raw sheep's milk cheese aged 6 months.  Shepherds used to store cheese near their nighttime fires, giving the wheels their characteristic smoky flavor. Larrun Gazta carries on this tradition by smoking their cheese over Hawthorne and Cherry woods, with no added preservatives or flavors.  It is lightly sharp and fruity with a pronounced sheepy flavor and mild aromas of smoke. 

 Somerdale White Stilton with Blueberries combines juicy, soft Blueberries with the finest White Stilton. This produces a delicate and distinctively fruity flavor.  

  Somerdale White Stilton with Apricots combines the finest White Stilton cheese with succulent pieces of Dried Apricot. This produces a mild and fresh flavor, making for an excellent dessert cheese. 

Queen Bee Porcini cheese is a pasteurized cow's milk cheese. This buttery Cheddar is described by Beehive Cheese Company as a “savory cheddar fit for a queen,” the 2021 World Cheese Awards Super Gold-winning cheese has been hand-rubbed with “porcini mushroom dust” to “impart earthy, umami notes throughout the paste of the cheese.” 

  Provolone is an Italian semihard cheese made from cow's milk. Its origins lie in Southern Italy, and the cheese is produced mostly in the Po Valley region, particularly Lombardy and Veneto. The name is derived from the Neapolitan words prova or provola, which mean globe-shaped. Provolone cheese is classified into two forms: provolone dolce (sweet) and provolone piccante (piquant). Provolone piccante is aged for a longer period of time and has a stronger taste. 

The "Double Dutch" is a combination of cow's and goat's milk cheese: a creamy layer of cow's milk cheese is separated from the soft goat's cheese by a layer of grape leaf ash. The rind of this semi-hard cheese is edible.

Valençay cheese is made from raw or pasteurized goat’s milk that is curdled using rennet. The resulting curds are cut and drained, and then the cheese is molded into its distinctive pyramid shape. The cheese is then aged for several weeks, during which time it is coated in ash to help neutralize the acidity of the cheese. Valençay has a tangy, slightly salty flavor with a creamy texture, and its aroma is slightly sweet and earthy.

 Clothbound Cheddar is an unpasteurized cow's milk cheese. It demonstrates a firm and slightly dry and crumbly pate. The color varies according to the season and diet of cows with cheeses made during in winter being faint than in summer. The cheese has rich, hearty, savory flavors of earth and mushrooms, underlined by a fruity tang.  

Huntsman is a concoction of two classic cheeses. Double Gloucester is a firm, mellow and tangy cheese made only from the milk of Gloucester cows in southwestern England while Stilton Blue cheese is a blue-veined, strong, smooth and creamy cheese with a distinctive flavor profile. Stilton is sandwiched between layers of satiny Double Gloucester, resulting in a powerful flavor combination of the two. 

Fiore Sardo DOP is a semi-hard, smoked cheese made from raw sheep’s milk and lamb rennet on the Italian island of Sardinia. The cheese is made with milk sourced from a single flock of the local Sardinian breed as per DOP standards. After ageing for eight months, the cheese develops a natural rustic brown rind and a sour, damp smell. Carefully smoked, the pate reveals a compact, dense, straw yellow or white color. It is wonderfully rich in flavor with a granular texture.

 Made by Fromagerie Guilloteau near Pelussin in the Rhone Valley this cheese utilises ultra filtration techniques and modern lactic fermentation techniques to boost the protein and calcium levels in the curd. Made with added cream then infused with red capsicum, red jalapeno chili and cayenne, the rich paste of this French cow's milk cheese has a spicy finish.
The silky texture of the cheese distinguishes it from other traditional white rind types.  

  Keystone Creamery's Blue Marble Jack is a creamy, delicious, highly meltable jack cheese, and combine that with all that you appreciate in the wide world of blues, and you’ve got yourself Wisconsin’s flavorful, but never overbearing, marbled blue jack. It slices rather than crumbles and has a lovely mild blue flavor. 

   This mild white cheddar from Keystone Creamery is infused with REAL cherries and balances out it's sweetness with buttery tartness of cheddar! It's recommended to pair this delectable snack with sweet white wines.

 Indulge in Keystone Creamery's blueberry cheddar cheese! You'll find this cheese to be slightly sweet yet smooth and mild. This fruit flavored cheddar offers the succulent flavors infused with REAL blueberries and mild fresh cheddar.  

Keystone Farm's Olive Cheddar cheese is made with finely chopped green and black olives combined with creamy white cheddar. This American Cheese Society winner makes for a great addition to any garlic bread or served with wheat crackers. 

 This savory cheese delivers the taste of autumn! An irresistible blend of pumpkin spices, including cinnamon, nutmeg, cardamom, and ginger, are blended right into this mild, young Cheddar to infuse it with aromatic, fragrant fall flavor. 

 A bold new addition to any cheese and meat board, Dilano red pesto gouda cheese contains basil, tomato, chili, pine nuts, Parmesan, and olive oil. This savory combination of flavors won't disappoint and is certainly worth the while. 

Mothais a la Feuille has a soft, runny texture that becomes dense as it ages. The unique combination of earthy, lemony and mould flavours of the leaf become intense as the cheese matures. On the surface, the rind of the cheese is delicate and wrinkled with blue and green mould underneath the leaf shell. It has been injected with a strain of Geotrichum that allows the cheese to breathe and develop the typical goat milk flavor. 

 Five Counties (Five Territories) cheese is made by combining five English kinds of cheese namely, Cheddar, Cheshire, Derby, Double Gloucester and Red Leicester. The alternating layers of yellow, orange and white makes this cheese visually stunning on a cheese platter. Since all five kinds of cheese are either Cheddar or close to Cheddar, the resulting cheese is mild and buttery in taste, smooth in texture with hints of salt. 

 A fresh, young cheese aged only three weeks, Wensleydale Lemon Curd and Honey is made from milk drawn from cows grazing the sweet limestone pastures of farms in Upper Wensleydale. The limestone provides the cheese a unique flavor and a superb texture. A mild, yet rich and creamy flavor is the hallmark of the cheese. 

  Known for his Ubriaco cow’s milk cheeses soaked in various wines and beer, Sergio Moro’s latest is soaked in organic La Jara Pinot Grigio rosé, a dry, elegant sparkling wine. This semi firm cheese has a light fruity aroma. It retains the flavors of the wine without that sharp alcoholic bite present in some wine-soaked cheeses. The blush-colored rind is topped with dried rose petals.

Includes bread, Flavors vary.

Serves up to 6 and includes crepes, filling (cream and jam), and toppings (fresh fruit and honey)

Pickup will be the second or third Wednesday of each month (your choice each month). Pickup will be at 113 Grand Ave, Mars, PA 16046.

Pay entire year up front, or on a monthly basis. Annual cost: $850

Monthly cost: $75

$75 downpayment is required. Make a note in the comments when submitting form whether you'd like me to invoice the remainder at the time of order, or on a recurring monthly basis. 

Delivery is additional fee

Serves 1

at least 2 cheeses, 1 meat with accompaniments

Serves up to 6

at least 3 -4 cheeses, 2 meats with accompaniments 

Serves up to 10

at least 4-5 cheeses, 3 meats with accompaniments

Serves up to 15

at least 5-6 cheeses, 3-4 meats with accompaniments

Serves 2 

at least 2 cheeses, 2 meats with accompaniments

Serves up to 6

At least 3 cheeses, hummus, additional dip, and fresh fruits and vegetables.

Serves up to 8

Fresh Fruits, waffles or pancakes, cheeses, meats, and other accoutrements.

Includes caviar, truffle cheese, specialty meats, and other "luxe" products

Perfect for birthdays, housewarming parties, weddings, or graduations. $70ea

Grab 'n' Go appetizer cones, sold by the dozen. Perfect handheld appetizer for gatherings, corporate meetings, weddings or showers. Includes 2 cheeses, 1 meat, nuts, crackers, olives and accompaniments.

Grab 'n' Go dessert cones, sold by the dozen. Mini dessert cones are the perfect decadent finish to any meal. Enjoy a bit of fresh fruit, assorted chocolate, chocolate covered almonds, and a French macaron.

For parties greater than 15, please consider a graze table beginning at $25 per person.

Classes are hosted in client's home and can be booked for a minimum of 4 guests. Offered on weekdays only. Contact to schedule.

Included is everything necessary to build a board.