Cheese Collection
These cheeses are products available locally in Pagosa Springs. This site provides information and does not sell cheese.
1057 Aged Cheddar by Somerdale is a Scottish extra mature cheddar aged 14 months, produced with Scottish milk and selected by Millbrook Dairy for its "rugged, crumbly texture" and bold, creamy flavor. Named after the year of King Macbeth's death, the cheese’s branding emphasizes Scottish heritage. D…
Murray’s Aged English Cheddar is a hard, rindless block cheese produced by Ford Farm in Dorset, UK, using pasteurized cow’s milk from local, grass-fed herds and vegetarian microbial rennet. Aged 12-16 months, it features a firm, crumbly, crystalline texture and complex flavors—sweet, nutty, tangy, a…
Reypenaer Aged 1 Year Gouda is a Dutch Gouda cheese from Woerden, Utrecht, made with pasteurized Holstein-Friesian summer milk following strict PGI Gouda Holland standards. It is traditionally ripened for 12 months in a historic 1906 warehouse by the Old Rhine, using animal rennet. The cheese has 30…
Murray’s Aged Manchego is a 12-month pasteurized sheep’s milk cheese from the La Mancha region in Spain, certified as PDO, made exclusively with Manchega sheep milk. It balances artisanal tradition and industrial consistency, using animal rennet, salt, lysozyme to prevent defects, and a treated rind…
Appenzeller® White Label is a Swiss Alpine semi-hard, smear-ripened cheese characterized by raw, silage-free milk enriched with cream to achieve a minimum 55% Fat in Dry Matter, contrasting with 48-50% in standard Appenzeller. Produced in the Appenzell pre-alpine region by decentralized village dair…
Asadero is a semi-soft, high-moisture (45–50%) *pasta filata* cheese originally from Northern Mexico (Chihuahua) and produced industrially in the U.S. by Queso Campesino (Colorado Ranchers, Inc.). Made from pasteurized whole cow’s milk using microbial enzymes, it exhibits a mild, tangy, buttery flav…
Ashley by Mouco is a soft-ripened, ash-coated cow's milk cheese from Colorado, created by MouCo Cheese Company founders Birgit Halbreiter and Robert Poland, blending Bavarian dairy tradition with American craft brewing. It features a visually striking ash rind, evolving creamy texture, and flavors o…
Cello Asiago, produced by Schuman Cheese in Wisconsin, is a 10-month aged, semi-hard, cooked-curd cheese made from pasteurized cow’s milk sourced from local family farms. Unlike European PDO Asiago, it follows U.S. CFR standards, using microbial rennet and excluding lipase to create a sweeter, nutty…
Barely Buzzed is an adjunct-rubbed American artisan cheddar produced exclusively by Beehive Cheese Company in Uintah, Utah, using pasteurized cow's milk from a Holstein-Jersey herd at Wade's Dairy. Aged 6-8 months on Utah Blue Spruce racks, it features a rubbed rind of coffee and lavender that diffu…
Point Reyes Bay Blue is a farmstead, pasteurized cow’s milk blue cheese from the Point Reyes Farmstead Cheese Company in Marin County, California. Made from their own Holstein herd, it’s aged 90 days with traditional animal rennet, developing a natural rind. The cheese is semifirm, fudgy, and slight…
Bayley Hazen Blue, from Greensboro, Vermont, is a raw cow's milk, natural rind blue cheese aged 3-5 months. Made with raw Ayrshire milk, it features small fat globules that enhance texture and flavor. The cheese uses traditional Sax Rennet, fostering rich umami and a fudgy, dense texture with blue-g…
Big John’s Cajun, by Beehive Cheese Company in Utah, is a semi-firm cheddar made from high-fat Jersey milk with a proprietary "Promontory" base. It features a hand-applied spice rub of cayenne pepper, garlic, and celery seed on its rind, creating a distinctive flavor gradient through osmotic diffusi…
Bijou is an artisanal, soft-ripened goat cheese produced by Vermont Creamery in Barre, Vermont. Made from pasteurized Saanen goat milk, it matures over 30 days, developing a wrinkled Geotrichum rind and a dense, creamy center. The cheese features a piquant, evolving flavor profile, from fresh and sw…
Artikaas Black Garlic Gouda is a semi-hard, young (4-6 weeks) Dutch cheese made from 100% pasteurized Holstein Friesian cow’s milk. It features a washed-curd process yielding a creamy, mild base with 40-50% moisture and 48% fat in dry matter. The cheese blends traditional Gouda methods with fermente…
Blue Shropshire by Long Clawson Dairy is an award-winning, visually striking blue-veined hard to semi-hard cheese with a fudgy, buttery texture and a nutty, caramel flavor profile. Despite its name, it originated in Scotland but is now produced mainly in Leicestershire, Nottinghamshire, and Derbyshi…
Kentucky Bourbon BellaVitano by Sartori blends Anglo-American Cheddar and Italian Grana cheesemaking techniques, producing a hard cheese with creamy texture and crystalline crunch. It’s surface-ripened using Kentucky Bourbon, rich in oak-derived vanillin and lactones, imparting sweet-wood flavors di…
Carr Valley Bread Cheese, inspired by the Finnish *Juustoleipä*, is a unique, non-melting, semi-soft cheese made from pasteurized Wisconsin cow's milk. It features a baked, caramelized crust formed via the Maillard reaction, preserving a high pH (~6.6) and insoluble calcium (~88%), which create its …
Brie Fermier, produced by Ferme de la Tremblaye and curated by Murray’s Cheese, is a farmstead soft-ripened cheese blending Jersey and Prim’Holstein milk from a single herd in Île-de-France. It is pasteurized to comply with US laws yet mimics raw-milk Brie through complex proteolysis and lipolysis. …
Butterkäse by Roth Käse is a semi-soft, washed-curd cow's milk cheese produced in Wisconsin, USA, inspired by a mild German/Austrian style. Made with local, pasteurized, rBST-free milk and microbial (vegetarian) rennet, it is aged about one month to maintain a mild, buttery, and milky flavor with lo…
Buttermilk Blue, produced by Roth Cheese in Monroe, Wisconsin, is an American artisanal blue cheese made primarily from pasteurized Jersey and Holstein cow's milk. It is creamy and semi-soft with a high butterfat content, aged at least two months for the standard version and six months for the raw m…
Cabot Clothbound Cheddar is a unique Vermont cheese, blending industrial cooperative production (Cabot Creamery) with artisanal aging (Jasper Hill Farm). It uses single-source pasteurized Holstein milk from Kempton Farm, ensuring quality and consistency. Microbial rennet is used, but the rind is coa…
Caciotta Paesanella, produced by Formaggi Ciresa, is a 700g, washed-rind, soft-ripened Italian cheese embodying the Lombard dairy traditions of Valsassina and Novara. Made from pasteurized whole cow's milk with animal rennet, it features an active pale pink rind from *Brevibacterium linens* and a pl…
Cambozola Black Label is a German triple-cream soft-ripened blue cheese from Bavaria's Allgäu region, made by Käserei Champignon in Lauben since 1908. Crafted from pasteurized cow’s milk of traditional Alpine breeds, enriched with cream to 70% fat in dry matter, it combines *Penicillium camemberti* …
MouCo Camembert is an American soft-ripened cheese from Fort Collins, Colorado, adapting traditional French and Bavarian techniques to a semi-arid environment. Made from locally sourced, pasteurized Holstein cow's milk, it employs HTST pasteurization and veal rennet for coagulation. Aging occurs in …
Murray’s Camembert Fermier is a pasteurized, private-label French farmhouse-style cheese distributed by Kroger’s Murray’s Cheese, combining artisanal texture via hand-ladling with regulatory compliance to FDA rules forbidding raw milk cheeses aged under 60 days. It offers complex flavors superior to…
Murray's Cave Aged Gruyère AOP is a Swiss hard, washed-rind alpine cheese made from raw, unpasteurized milk of grass-fed Montbéliarde, Simmental, and Red Holstein cows in designated cantons. It follows AOP regulations, including traditional animal rennet and a minimum 12-month aging—initially in Swi…
Caveman Blue by Rogue Creamery is an organic, pasteurized cow’s milk artisanal blue cheese from Oregon’s Rogue River Valley. It features a natural rind and is aged 2 to 6+ months in caves, yielding a dense, fudgy texture with calcium lactate crystals. Made from Brown Swiss and Holstein milk, it uses…
Challerhocker, created by Walter Räss in Switzerland’s Toggenburg region post-Swiss Cheese Union, exemplifies the renaissance of Swiss artisan cheese. Made primarily from unskimmed Brown Swiss milk, sometimes influenced by Jersey cows, it undergoes a lengthy cellar aging with homemade rennet and a b…
Wyngaard Chèvre Gris is a 10-month aged, semi-hard goat cheese from the Netherlands, produced by Wijngaard Kaas B.V. using pasteurized milk from goats grazing on Overijssel’s peaty soil. It uses microbial rennet, is ripened in special caves replicating historic microclimates, and has 50% fat in dry …
Claddagh-Bó with Irish Porter is an artisanal semi-hard Irish cheddar from Limerick's Golden Vale, made exclusively from pasteurized, grass-fed cow's milk. Produced at the Old Irish Creamery in Effin, it is aged 10–12 months using vegetarian microbial rennet. The cheese features distinctive marbled …
Quicke's Clothbound Cheddar, produced in Devon, England by the Quicke family, earned West Country Farmhouse Cheddar PDO status in 2023. Made from pasteurized milk of a unique hybrid herd ("Quicke's Cow"), it undergoes traditional hand "cheddaring" and ages 12–24 months in the "Cathedral of Cheese." …
This monograph provides a comprehensive analysis of Spring Green™ Colby Jack cheese, produced by Arena Cheese Inc. in Wisconsin, known as the original Co-Jack creator (1979). The semi-soft, marbled cheese blends annatto-colored Colby and white Monterey Jack curds using a washed-curd process to maint…
MouCo Colorouge is a soft-ripened, washed-rind cheese produced in Fort Collins, Colorado, blending Bavarian cheesemaking tradition with American innovation. Made from locally sourced, pasteurized whole cow's milk from La Luna Dairy, it uses traditional veal rennet and ages 7-8 weeks, developing a cr…
This report analyzes Murray’s Comté cheese aged by Marcel Petite, highlighting its strict PDO origins in the Jura Massif with Montbéliarde cow milk. The cheese's flavor and texture result from controlled biochemistry, traditional fruitière dairy cooperatives, and Marcel Petite’s slow maturing at For…
Cello Copper Kettle Parmesan, produced by Schuman Cheese in Wisconsin, uniquely combines traditional copper vat cooking with modern pasteurized milk and microbial rennet, resulting in a hard, grana-style cheese aged 16+ months. Copper vats enhance heat transfer and catalyze chemical reactions, impar…
Cotswold, produced by Long Clawson Dairy since the 1970s, is a blended British cheese combining Double Gloucester with onions and chives. It features an orange color from annatto, a creamy texture, and a savory, umami-rich flavor. Made with pasteurized cow’s milk and microbial rennet, it is vegetari…
Coupole is an artisanal, aged lactic-set goat cheese produced by Vermont Creamery in Vermont, USA, using pasteurized mixed-breed goat milk sourced from Vermont and Canada. It features a distinctive wrinkled rind of *Geotrichum candidum*, ripened 3-14 weeks to develop a creamy texture with a chalky c…
Cello Creamy Dill Rubbed Fontal, produced by Schuman Cheese in Wisconsin, is a semi-soft artisan cheese inspired by Italian Fontal but distinct from the PDO Fontina Val d’Aosta. Made from pasteurized, rBGH-free cow’s milk using microbial enzymes, it features a hand-rubbed rind of dehydrated dill, ga…
Cremont, Vermont Creamery’s flagship mixed-milk cheese, is a double-cream, surface-ripened product combining Jersey cow cream and goat milk to balance flavor and texture. Founded in 1984, Vermont Creamery expanded from fresh chèvre to aged cheeses, launching Cremont in 2010. The cheese uses microbia…
BelGioioso’s Crescenza-Stracchino is a fresh, soft, rindless cheese produced in Wisconsin, USA, modeled on traditional Italian Crescenza from Lombardy's Po Valley. Made exclusively from pasteurized, extra-rich cow’s morning milk, it features high moisture (55-60%) and a sweet, milky flavor profile. …
Fromager d'Affinois Excellence is a triple-cream, soft-ripened French cheese from the Auvergne-Rhône-Alpes region, produced by Fromagerie Guilloteau in Pélussin and Belley. Made from pasteurized cow's milk and cream concentrated via ultrafiltration, it contains 71–75% fat in dry matter and boasts a …
Fromager d'Affinois Excellence is a French triple cream soft-ripened cheese from the Auvergne-Rhône-Alpes region, made by Fromagerie Guilloteau using pasteurized cow's milk enriched with cream and produced via ultrafiltration. This method retains whey proteins, creating a smooth, mousse-like texture…
Fromager d'Affinois Le Fromager is a French double-crème, soft-ripened cheese from the Auvergne-Rhône-Alpes region, specifically produced near Pélussin in the Pilat Regional Natural Park. Made from locally sourced, pasteurized cow's milk (Prim'Holstein and Montbéliarde breeds), it uses microbial ren…
Fromager d'Affinois Ail et Fines Herbes is a French double-cream ultrafiltered (UF) soft-ripened cheese made using membrane filtration to concentrate milk proteins and fats before coagulation. This produces a thixotropic, nutrient-dense matrix with retained whey proteins and higher calcium, resultin…
Murray’s Dansk Blue is a Danish blue-veined cheese (Danablu PGI) produced by St. Clemens Food Products on Bornholm island, using pasteurized, homogenized Danish cow's milk and microbial rennet. Homogenization yields a white paste, creamy texture, and sharp flavor driven by *Penicillium roqueforti* l…
Délice de Bourgogne, marketed as Murray’s Delice in the US, is a high-fat, triple-cream soft-ripened cheese from Burgundy, France, created in 1975 by Jean Lincet of Fromagerie Lincet. Made from pasteurized cow's milk enriched with crème fraîche, it has 75% fat in dry matter and ages 1-2 months. The …
Murray's Double Crème Brie is a French-imported, cow's milk cheese from the Grand Est region, produced using pasteurized milk enriched with cream to achieve 60-74% fat in dry matter, classifying it as a "Double Crème." It features a soft-ripened, bloomy rind made with microbial (vegetarian) rennet, …
Queso de Murcia al Vino, trademarked as The Drunken Goat®, is a semi-soft goat cheese from Murcia, Spain, created in 1986 to promote the Murciano-Granadina goat breed's milk and regional wine. It features high-fat, rich milk processed by washing the curd to reduce acidity. The cheese's violet rind r…
The Drunken Goat Reserva by Mitica, imported by Forever Cheese, is a 10-month-aged goat cheese from Murcia, Spain, made from high-fat, high-protein Murciana-Granadina goat milk. Its violet rind results from immersion in highly tannic, anthocyanin-rich Monastrell "Doble Pasta" wine, which also impart…
Kerrygold Dubliner with Irish Stout is a re-formed hard cheese produced by Carbery Group in Ireland, combining mature Dubliner cheese and Irish Stout. It features a unique sweet, nutty flavor developed by *Lactobacillus helveticus*, with calcium lactate crystals providing a crunchy texture. Made fro…
Gayo Azul Edam is an authentic Dutch semi-hard cheese from North Holland, produced by Royal FrieslandCampina using pasteurized part-skim Holstein cow milk and microbial rennet. Certified under the EU's Edam Holland PGI, it follows traditional washed-curd methods, yielding a mild, nutty, buttery, and…
Espresso BellaVitano, made by Sartori in Wisconsin, is a hard, award-winning cow's milk artisan cheese aged 10–12 months. It is a hybrid style between Cheddar and Parmesan, hand-rubbed with roasted Italian espresso beans, imparting roasted coffee, chocolate, and caramel notes. The creamy yet crystal…
Murray's Estate Gouda, produced at the Kaamps Estate in Deurningen, Netherlands, is a farmstead, semi-hard cheese aged 4-6 months using pasteurized Holstein-Friesian cow milk. It features a unique caramel wash that accelerates sweet, Maillard-reaction flavors like butterscotch and crème brûlée, with…
Ewephoria Sheep Gouda, produced in Friesland, Netherlands, is a pasteurized, hard sheep's milk cheese made from East Friesian sheep using washed-curd Gouda technology and microbial vegetarian rennet. It is aged 9–12 months to develop a sweet, crystalline texture with butterscotch, toffee, and whiske…
Old Croc Extra Sharp Cheddar is a hard, aged cheddar produced in Victoria, Australia, using 100% pasteurized, grass-fed, non-GMO cow’s milk. It is aged a minimum of 18 months, developing a sharp, tangy, nutty flavor with a firm, crumbly texture and characteristic calcium lactate crystals. The cheese…
Fennel Blue is an artisanal American blue cheese from Point Reyes Station, Marin County, California, produced using pasteurized Holstein-Friesian cow's milk from a closed, organic herd. It features a semi-soft, fudgy texture with a natural rind and is flavored with fennel seeds, providing mild blue …
Beecher’s Flagship Cheddar is a semi-hard, artisanal American cheese made from a blend of Holstein and Jersey cow milk, combining English cheddaring with Swiss thermophilic cultures. Produced in Seattle and New York using pasteurized milk and microbial rennet, it features a clean-label ingredient li…
Fromager d'Affinois Florette is a premium soft-ripened goat milk cheese produced by Fromagerie Guilloteau, utilizing ultrafiltration (UF) technology to concentrate milk solids, retaining whey proteins and minerals. This process creates a "silky," smooth texture with high protein and calcium content,…
Fontina Naturalpina by Formaggi Ciresa S.r.l. is a semi-cooked, semi-soft Fontal cheese from Lombardy’s Valsassina valley, made with pasteurized cow’s milk from the plains. Unlike Fontina PDO, it uses animal rennet and lysozyme (from egg whites) to prevent spoilage linked to silage feeding. It ages …
Murray’s Cheese, founded in 1940 in New York City, produces Fresh Mozzarella as a high-moisture, fresh *pasta filata* cheese made from pasteurized cow’s milk (except a labeled buffalo variant). It uses vegetable/microbial rennet, making it vegetarian-friendly. The cheese is soft, elastic, porcelain-…
Rocking W Garlic & Chive Jack is a Farmstead Artisan Monterey Jack cheese from Webb Dairy in Olathe, Colorado, made from pasteurized whole cow's milk and vegetable rennet. The milk is processed within 24 hours of milking, ensuring freshness and quality. The semi-soft, high-moisture cheese features a…
Garlic & Herb BellaVitano® is an artisanal, hard cow's milk cheese from Sartori in Plymouth, Wisconsin, aged 10-12 months. It blends creamy Cheddar and savory Parmesan qualities, featuring an edible, hand-rubbed rind of garlic, lemon zest, Aleppo chili, parsley, and lavender. Made from pasteurized, …
Gemma Di Langa is an Italian artisanal cheese from Piedmont’s Alta Langa, produced by Caseificio dell'Alta Langa. Made with pasteurized cow, sheep, and goat milk plus cow cream, it’s a double-crème, washed-rind, soft-ripened cheese aged about 30 days. Its distinctive flavor and “velvety” texture res…
Cypress Grove Goat Cheddar is a domestically crafted aged goat cheese from Humboldt County, California, blending English cheddar traditions with unique goat milk biochemistry. Made from 100% pasteurized cultured goat milk and microbial vegetarian rennet, it features a porcelain-white, rindless block…
Treasure Cave Gorgonzola, established in 1936 by Felix Frederiksen in Minnesota’s sandstone caves, is America's original cave-aged blue cheese now produced by Saputo Cheese USA in Wisconsin. It undergoes a strict 90-day aging process, using microbial rennet and *Penicillium roqueforti* for its disti…
Gorgonzola Dolce "Marca Oro" by Formaggi Ciresa is a Protected Designation of Origin Italian blue-veined cheese, produced in specified provinces of Piedmont and Lombardy, primarily around Valsassina. Made from pasteurized whole cow’s milk, it uses calf rennet and a selected starter culture including…
Gorgonzola Mountain by Formaggi Ciresa is a traditional Italian blue cheese from Lombardy's Valsassina valley, aged 8–12 weeks to develop its spicy Piccante profile. Made from pasteurized cow's milk (Italian Friesian and Brown Swiss), it uses traditional calf rennet and is matured in alpine caves wi…
Grana Padano DOP by Zanetti is a raw, hard, cooked-paste cheese from the Po River Valley in Northern Italy, produced from bovine milk mainly of Italian Friesian, Brown Cow, Red Cow, and White Modenese breeds. It undergoes natural creaming, precise fat-to-casein ratios, and is coagulated with traditi…
Grand Cru Reserve by Emmi Roth in Monroe, Wisconsin, is an award-winning Alpine-style cheese inspired by Swiss Gruyère. Made from 100% cultured pasteurized cow's milk and microbial (vegetarian) rennet, it is aged at least 6 months on spruce boards in imported copper vats. The semi-hard cheese has a …
The Old Croc Grand Reserve Cheddar, an Australian premium 24-month aged vintage cheese, is a hard, white cheddar made from pasteurized cow’s milk sourced from grass-fed, hormone-free Holstein-Friesian and Jersey cows in Victoria. It uses vegetable rennet and undergoes rigorous microbial and quality …
The Maple Leaf Cheese Cooperative’s Habanero Monterey Jack combines traditional Wisconsin cheesemaking with modern heat trends, using high-quality, pasteurized rBST-free milk and microbial enzymes to create a semi-soft, creamy Monterey Jack base infused with potent habanero peppers (100,000-350,000 …
The Harbison Mini, a 5-ounce soft-ripened cheese from Jasper Hill Farm in Vermont, is wrapped in spruce cambium that imparts woodsy flavors and acts as a structural "corset" to contain its spoonable, custard-like paste. Made from pasteurized Ayrshire cow milk using traditional animal rennet, it ripe…
Roth Havarti is a Danish-style, semi-soft, washed-curd cheese produced in Monroe, Wisconsin, using pasteurized rBST-free cow’s milk from local farms. It employs microbial (vegetarian) rennet and is aged about 2 months. The washed-curd process reduces acidity, yielding a mild, buttery, creamy flavor …
Roth Käse Havarti with Dill is a semi-soft, creamy, buttery cow's milk cheese produced in Monroe, Wisconsin. It uses pasteurized, rBST-free milk from local dairy farms and microbial rennet, making it vegetarian-friendly. The cheese features lactic sweetness balanced by savory dill and has a mild aci…
High Plains Cheddar, distributed by Murray’s Cheese, is a private-label version of Prairie Breeze from Milton Creamery, Iowa. This artisanal, semi-hard cheese blends traditional Cheddar structure with Alpine flavors thanks to *Lactobacillus helveticus* cultures. Made from pasteurized cow’s milk sour…
Artikaas Holy Sheep Gouda is a Dutch cheese made from 100% pasteurized sheep’s milk, aged over 9 months, and produced using a washed-curd method. It is firm, crystalline, and classified as hard cheese with ~32–36% moisture. The cheese is nutty, sweet, and pastoral in flavor, with tyrosine crystals a…
Marieke Gouda, founded by Dutch-born Marieke Penterman in Wisconsin, produces Honey Clover Gouda, a raw milk farmstead cheese infused with *Melilotus* (Honey Clover) herb containing coumarin. The cheese uses milk from a low-stress Holstein-Friesian herd, processed via a traditional Dutch washed-curd…
Murray's Honey Goat Gouda is a semi-hard, artisanal Dutch-style cheese made from pasteurized goat's milk, aged 4-6 months. Uniquely, honey is infused into the curd and used to wash the wheels during aging, creating a distinct flavor profile featuring roasted cashews, caramel, and mild sweetness with…
The Honey-Truffle Goat Gouda by Kaamps Estate is an artisanal Dutch cheese made with pasteurized, day-fresh goat’s milk from clover-fed herds in Twente, Netherlands. Manufactured under the "Boer'n Trots" label, it features real Italian black truffle shavings, honey infusion, and a distinctive honey-…
New Bridge Horseradish Cheddar is a natural, semi-hard aged cheddar cheese from the United States, made with pasteurized cow's milk and microbial rennet, making it vegetarian-friendly. It combines the sharp, buttery flavor of aged cheddar (6–9 months) with a zesty horseradish kick, yielding a creamy…
Humboldt Fog, a surface-ripened goat cheese from Cypress Grove, Arcata, California, is a landmark in American artisan cheese. Created in the 1980s by Mary Keehn, it features a white paste, bloomy rind, and signature horizontal vegetable ash line that buffers acidity to promote rind flora growth. Mad…
Murray's Irish Cheddar, produced by Wexford Creamery in County Wexford, Ireland, is a pasteurized, vegetarian-friendly, semi-hard cheddar aged at least 12 months. Made from milk of grass-fed Friesian cows, its natural sunny yellow color derives from beta-carotene. The cheese features a firm yet crea…
Jarlsberg® is a semi-soft, sweet, nutty cheese developed in Norway in the 1950s by Professor Ole Martin Ystgaard, merging Alpine Swiss and Dutch washed-curd techniques into a "Goutaler" hybrid. It uses milk primarily from Norwegian Red cattle, known for quality and low antibiotic residues, ensuring …
Kaltbach Emmentaler by Emmi is a 12-month, raw-milk, cave-aged Emmentaler AOP from Switzerland’s Emme river valley, aged in the unique, humid Kaltbach sandstone cave. Made from grass-fed cow’s milk using animal rennet, its firm yet creamy texture and complex nutty, earthy flavors are enhanced by the…
La Tur, a soft-ripened mixed-milk cheese from Piedmont's Alta Langa, is made by Caseificio dell’Alta Langa using 30% cow, 30% sheep, and 40% goat milk. Its unique "mousse" texture and delicate flavor derive from traditional animal rennet and rapid aging of 7–15 days with the Geotrichum candidum rind…
Le Chablochon, created by Fruitières Chabert, is a pasteurized, soft-ripened, washed-rind cheese from Savoie, France, designed as a milder, exportable alternative to raw-milk Reblochon. Made with milk from regionally-adapted Montbéliarde, Abondance, and Tarine cows, it reflects the alpine terroir th…
St. Mang Bavarian Limburger is a soft, washed-rind cheese from the Allgäu region of Bavaria, Germany, produced by Käserei Champignon. It uses pasteurized Brown Swiss cow's milk and microbial rennet, adhering to the PDO designation Allgäuer Limburger g.U. The cheese ripens over 2 weeks to 3+ months, …
Los Cameros Rosemary Tomme, produced by Lácteos Martínez in Haro, La Rioja, Spain, exemplifies the artisanal evolution of Spanish mixed-milk cheeses ("Queso de Mezcla") with a precise blend of 60% cow, 20% sheep, and 6% goat milk. Its maturation involves pasteurization, natural rind development, oli…
The Louis Cyr 2-Year by Fromagerie Bergeron is a premium Quebecois aged Gouda-style cheese, matured for 24 months using milk from dry hay-fed cows to avoid Clostridium spores and nitrates. It features a complex flavor profile of burnt caramel, roasted nuts, and candied fruit, with a brittle yet crea…
The Tillamook Maker's Reserve 3-Year Extra Sharp Cheddar, produced by the Tillamook County Creamery Association, uniquely blends industrial scale with artisanal methods, using heat-shocked milk from a cooperative herd rich in Jersey genetics to optimize fat-protein balance. Its three-year aging prom…
The Vega Mancha Manchego PDO 12 Months (Viejo) is a hard, aged cheese from La Mancha, Spain, made exclusively from pasteurized milk of Manchega sheep. It adheres to strict PDO regulations regarding geography, milk source, shape, and aging time. Industrially produced by Quesos Vega Sotuelamos S.L., i…
The Marbled Goat Espelette is a semi-hard, pasteurized goat milk cheese from Murcia, Spain, featuring internal marbling of French PDO Piment d'Espelette pepper. Made from milk of the Murciano-Granadina breed, the cheese undergoes 6 months aging using animal rennet, ensuring firm texture and complex …
Mitica Marbled Goat Pesto is a semi-hard, pasteurized goat milk cheese from Murcia, Spain, made exclusively with milk from the Murciano-Granadina breed. Produced by Central Quesera Montesinos and branded by Forever Cheese (US importer), it combines Spanish goat curd with Italian PDO pesto ingredient…
Marieke Aged Gouda is a raw cow's milk farmhouse cheese from Thorp, Wisconsin, blending Dutch production methods with American terroir. It uses unpasteurized milk from Holstein-Friesian and Brown Swiss cows, with direct pipeline transfer preserving milk quality. Coagulated with traditional animal re…
Marieke Gouda With Smoked Cumin is an artisan, raw milk farmstead cheese produced by Holland’s Family Cheese in Thorp, Wisconsin, blending traditional Dutch *boerenkaas* methods with American hickory wood cold-smoking. Made from raw whole milk delivered warm via a "pipe-to-vat" system, it utilizes a…
Meredith Dairy Marinated Sheep and Goat Cheese is an Australian artisanal fresh cheese from Meredith, Victoria. It blends pasteurized goat and sheep milk, grown and processed on a single farm, ensuring high welfare and traceability. The cheese uses a microbial rennet and features a soft, creamy, spr…
Maroilles by Lesire et Roger is a renowned, pungent washed-rind cheese from Northern France, famous for its strong aroma but gentle, creamy flavor. Produced using pasteurized cow's milk (mainly from Rouge Flamande cattle), animal rennet, and traditional techniques, Lesire et Roger balances industria…
Maytag Blue Cheese, originating from Newton, Iowa, is an American artisanal blue cheese made exclusively from homogenized Holstein cow's milk. Developed at Iowa State University in the 1940s, it uses a patented process including microbial rennet and pasteurization, matured in limestone caves for six…
Merlot Bellavitano by Sartori is an award-winning American original cheese from Wisconsin, blending the creamy richness of Cheddar with the nutty, crystalline texture of Parmesan. Made from rBST-free, pasteurized local cow’s milk and suitable for vegetarians, it’s aged 10-12 months, then soaked in M…
The Meseta 12-Month Aged Sheep Cheese by Santa Marta is a Manchego-style hard cheese from Castilla-La Mancha, Spain, made from pasteurized milk blended from Merina, Assaf, Lacaune, and Manchega sheep. Aged 12 months, it has a firm, friable texture with tyrosine crystals, and an intense flavor of toa…
Murray's Mild Yellow Cheddar is a semi-hard, pasteurized cow’s milk cheese produced in Wisconsin, exemplifying the "Wisconsin style" young cheddar aged less than two months. It has ~43% moisture, a smooth, fudgy texture, and mild, buttery, nutty flavors with low acidity. The cheese uses microbial or…
Isigny Sainte-Mère Mimolette is a traditional French pressed cheese with origins in 17th-century mercantilism, perfected in Normandy. Made from rich, pasteurized Normandy cow's milk, it includes annatto for color and lysozyme to prevent bacterial spoilage. Its production features "washed-curd" techn…
The Maple Leaf Cheese Cooperative of Monroe, Wisconsin, produces a distinct Monterey Jack cheese characterized by its washed-curd process, high moisture content (40-44%), and mild, buttery flavor. Founded in 1910, the farmer-owned cooperative embodies local terroir from the Driftless Area and emphas…
The New Bridge Morel Leek Monterey Jack, owned by Gourmet Foods International under Russell McCall’s Inc., exemplifies a fusion of Wisconsin artisanal cheesemaking and high-volume distribution. Produced mainly by Meister Cheese and Renard’s Cheese, it features a cultured pasteurized cow’s milk base …
The Mozzamini Pearls Calabrian Chili by Cheese Bits is a low-moisture *scamorza* cheese, crafted in California using local milk for quality and terroir impact. Its artisanal process involves acidification, hand-stretching, and incorporation of moderate-heat Calabrian chili, whose lipophilic capsaici…
Mozzamini Pearls Original by Cheese Bits (Yummy Industries, CA) is a semi-soft, low-moisture, artisanal cow's milk cheese inspired by Southern Italian *pasta filata*. Made from pasteurized Northern California whole milk and microbial rennet, it features pea-sized spherical pearls with a firm, elasti…
The report analyzes Cheese Bits' Wood Smoked Mozzamini Pearls, a snack cheese made from scamorza, not mozzarella, offering lower moisture and shelf stability without brine. Produced by Yummy Industries LLC in California, it combines traditional pasta filata processing with wood-smoking, creating a f…
Mozzamini Pearls Wasabi by Cheese Bits is an innovative artisanal scamorza cheese from California, crafted as bite-sized, lower-moisture pearls infused with wasabi powder. Its firmer texture and high-fat content stabilize the volatile allyl isothiocyanate compounds, delivering a balanced creamy and …
Mt Tam is an organic triple cream, bloomy rind cheese produced by Cowgirl Creamery in Marin County, California, using pasteurized cow’s milk from the Straus Family Creamery. It embodies California’s artisanal cheese movement, blending French triple cream style with a washed curd process for a sweete…
Muenster Enchilado by Queso Campesino is a semi-soft, cow's milk cheese made in Colorado, USA. It combines American Muenster cheese's mild, creamy texture with a spiced paprika-coated rind, reflecting Mexican "Enchilado" style. Made from pasteurized whole milk and traditional animal rennet, it ages …
Dodoni Myzithra is a traditional Greek whey cheese from Epirus, made by heating whey from Dodoni Feta PDO production enriched with sheep’s and goat’s milk and cream. Originating in a rugged, biodiverse mountain terroir, the cheese inherits complex flavors from local flora and animals adapted to this…
Point Reyes Original Blue is a raw milk, farmstead blue cheese made by the Giacomini family in Marin County, California. Produced from a closed herd of Holstein cows, it features a creamy, semi-soft texture without a rind and a sweet milk flavor balanced by medium-to-strong peppery blue mold notes. …
Murray’s Parmigiano Reggiano is an authentic PDO cheese from Emilia-Romagna, Italy, made exclusively with raw cow’s milk and traditional calf rennet. Typically aged 24 months, it balances crumbly texture with a flavor profile of toasty nuttiness, bright fruitiness, and savory umami. Naturally lactos…
Parrano by Uniekaas is a Dutch cheese blending young Gouda’s creamy, sweet texture with the nutty, savory flavors of aged Parmesan. Produced in Holland using Friesan-Holstein cow milk and Parmigiano-Reggiano starter cultures, it is vegetarian-friendly (microbial rennet) and aged five months for bala…
Pasilla Chile Bellavitano, crafted by Sartori in Wisconsin, is an American Original hard cheese blending Parmesan and Cheddar textures. Made from pasteurized local cow's milk with microbial rennet, it is vegetarian-friendly. Aged 10–12 months, it features a hand-rubbed Pasilla pepper and tamarind ri…
Pecorino Romano, a traditional Italian hard sheep's milk cheese regulated by PDO standards, is mainly produced in Sardinia, Lazio, and Tuscany. Murray's Cheese offers pasteurized versions for the US market and artisanal thermized varieties from Lazio's Sini Fulvi. Made exclusively with 100% full-fat…
The Maple Leaf Cheese Cooperative Pepper Jack is a high-quality, artisanal semi-soft cheese from Monroe, Wisconsin, with a century-old cooperative heritage. Made from locally sourced, pasteurized, rBST-free cow milk, it features a washed-curd process maintaining high moisture and mild acidity. Fresh…
Petit Ossau-Iraty Esquirrou is a world-class pressed sheep’s milk cheese from the French Pyrénées-Atlantiques, produced by Fromagerie de Mauléon under Savencia. It follows strict AOP regulations, using pasteurized milk from three native sheep breeds and aging 5–6 months. Its terroir includes humid B…
Piave Vecchio is a PDO hard, cooked-curd cheese from Veneto's Belluno province, made mostly from pasteurized milk of specific local cow breeds (Bruna Italiana, Pezzata Rossa, Frisona Italiana, Grigio Alpina). Aged over 6 months, it has a dense, crumbly texture with no holes, featuring sweet, nutty, …
Kaamps Estate Pizza Gouda, a farmstead Dutch cheese from Deurningen, blends traditional *Boerderijkaas* methods with pizza-inspired flavors (tomato, olive, oregano, garlic, basil). Produced using thermally treated or pasteurized milk depending on market, it leverages robotic milking and clover-rich …
Pleasant Ridge Reserve is a raw cow’s milk, hard, Alpine-style cheese produced seasonally (May–October) on a farmstead in Wisconsin's Driftless Region, known for its unique limestone-rich terroir. Made from a Holstein-Jersey-Brown Swiss crossbred herd on rotational pasture grazing, it uses tradition…
Port Salut by Safr is a semi-soft, pasteurized cow's milk cheese originally made by Trappist monks in Pays de la Loire, France, now industrially produced by the Bel Group. It uses microbial vegetarian rennet and ages typically around one month, resulting in a mild, lactic, buttery flavor with a velv…
Promontory by Beehive Cheese is an Irish-style artisan cheddar from Northern Utah, made primarily from pasteurized Jersey cow milk. Produced since 2005, it uses a recipe developed at Utah State University, blending regional terroir with advanced dairy science. The cheese undergoes 6–8 months aging i…
Zanetti Provolone Valpadana DOP Piccante is a semi-hard Italian cheese distinguished by its piquant flavor, derived from kid or lamb rennet paste that initiates lipolysis releasing volatile fatty acids. Produced primarily in Cremona within the Po River Valley, it carries EU PDO certification ensurin…
Pumpkin Spice Bellavitano by Sartori is a limited-edition, American original cheese from Wisconsin, blending aged cheddar’s sharpness with Parmesan's nuttiness and crystalline texture. Its pasteurized cow’s milk base is hand-rubbed with pumpkin and baking spices, concentrating flavor in the edible r…
Murray's Raclette blends traditional French Alpine milk from Savoie and Franche-Comté with modern affinage in New York, using 100% pasteurized cow’s milk and microbial (vegetal) rennet for vegetarian suitability. The cheese ages 3–4 months in controlled caves to develop its signature washed rind, fr…
The Rattlesnake by Deer Creek Cheese is a medium-aged (3-6 months), high-moisture (37-39%) specialty cheddar from Wisconsin, made with pasteurized, rBST-free cow's milk and vegetarian (microbial or fermentation-produced chymosin) rennet. It employs a "hotrodding" technique, infusing tequila-soaked h…
Red Casanova (Roter Casanova) is a double-cream, semi-soft washed-rind cheese produced by the Bio-Schaukäserei Wiggensbach cooperative in Bavaria from organic Brown Swiss hay milk. Renowned for its rich, velvety texture, aromatic rind, and balanced flavor, it features controlled ripening, brick cell…
Red Dragon, originally named Y Fenni, is a Welsh-origin blended Cheddar cheese incorporating ale and wholegrain mustard, created by Abergavenny Fine Foods. Now owned by Somerdale International, production shifted to Joseph Heler in Cheshire, England, due to lack of PDO/PGI status allowing relocation…
Red Hawk is a washed-rind, triple-cream cow’s milk cheese by Cowgirl Creamery in Point Reyes, California, known for its unique "microbial terroir." Originating from a 2000 serendipitous production failure, its rind develops from wild native bacteria, primarily Brevibacterium linens, creating a stick…
Royal Hollandia Red Wax Gouda is a semi-hard, mild cheese from the Netherlands, carrying the Protected Geographical Indication (PGI) "Gouda Holland," ensuring production, milk sourcing, and maturation occur in the Netherlands. Made from 100% pasteurized cow’s milk via a washed-curd process by Friesl…
New Bridge Red Wax Hoop Cheddar is a semi-soft, high-moisture American cheese produced in Wisconsin using pasteurized cow's milk and microbial/enzymatic rennet, making it vegetarian-friendly. It is a mild, buttery, slightly salty cheese with a rubbery, springy texture, sealed in red wax to preserve …
Robiola Bosina is a soft-ripened "due latte" (cow and sheep milk) cheese from Caseificio dell'Alta Langa in Bosia, Piedmont. Blending tradition and modern dairy science, it features a creamy, silky texture, buttery and mushroom notes, and a white bloomy rind. Pasteurized for export, it balances rich…
Caseificio dell'Alta Langa’s Robiolina is a soft-ripened Italian cheese from Piedmont’s Alta Langa, blending pasteurized cow, sheep, and goat milk ("tre latti") to achieve complex flavor and texture. The high-altitude terroir, rich in diverse flora and hazelnut cultivation, influences milk compositi…
Uniekaas Robusto is a hybrid Dutch cheese blending Gouda's washed curd technique with Alpine aging and thermophilic cultures, aged 9–12 months. It uses Certified Meadow Milk from grass-grazed cows, yielding rich beta-carotene color and complex flavors. Shifted to vegetarian microbial rennet in 2020,…
Gabriel Coulet Roquefort, from France's Aveyron region, is a protected raw sheep's milk blue cheese matured in limestone caves of Roquefort-sur-Soulzon. Made exclusively with milk from Lacaune sheep grazing local pastures, it uses traditional animal rennet and indigenous Penicillium roqueforti mold.…
Rosemary and Olive Oil Asiago by Sartori is a Wisconsin-made artisan, hard grana-style cheese aged at least six months, made from pasteurized cow's milk sourced from local family farms. It features a firm, crumbly texture with a creamy finish and crystalline elements. The rind is hand-rubbed with ro…
Westminster Rustic Red is a hybrid English cheese blending Red Leicester and Cheddar traditions with Alpine culture *Lactobacillus helveticus*, creating a sweet, nutty flavor with burnt toffee notes. Made by the century-old Barber family in Somerset, its pasteurized Holstein-Friesian cow’s milk is c…
Saint Agur is a French double-cream blue cheese from the Auvergne region, created in 1988 by Savencia Fromage & Dairy. Made from pasteurized cow's milk, primarily Montbéliarde breed, it features a unique octagonal shape and undergoes 60 days of ripening with *Penicillium roqueforti*. Its texture is …
Saint André is a triple-crème French soft-ripened cheese originally developed by the Soulié factory in Aveyron in the 1960s, now produced in Normandy. It’s characterized by a 75% fat-in-dry-matter content, resulting in a dense, buttery texture likened to cultured butter with a bloomy white *Penicill…
Saint Angel Triple Crème is a French soft-ripened cheese from the Auvergne-Rhône-Alpes region, using ultrafiltration technology pioneered by Jean-Claude Guilloteau. Made from pasteurized cow's milk enriched with cream, it achieves a fat in dry matter (FDM) of about 71-75%, yielding a rich, smooth te…
SarVecchio Parmesan, produced by Sartori in Wisconsin, is a U.S. grana-style hard cheese aged at least 20 months, notable for its savory, caramel-sweet flavor and crumbly, crystalline texture. Unlike Italian Parmigiano Reggiano, it uses pasteurized cow’s milk and microbial rennet, making it vegetari…
Murray's Sharp White Cheddar is a semi-hard, pasteurized cow's milk cheese produced in Wisconsin, aged 3-5 months, and marketed as "sharp" due to its acidic flavor profile favored by American consumers. It adheres to U.S. FDA regulations, including maximum 39% moisture and minimum 50% milkfat in sol…
Tine Ski Queen Gjetost (Gudbrandsdalsost G35) is a caramelized, full-fat concentrated whey cheese blend of cow whey, cream, and goat milk, characterized by a unique sweet-savory "salted caramel" flavor. Originating in Norway (1863), its production involves vacuum evaporation and Maillard reaction br…
Murray's Smoked Cheddar is a semi-hard, double-smoked cow's milk cheese produced in Wisconsin under the supervision of a Certified Master Cheesemaker. Made from pasteurized milk and aged for nine months, it features a robust, savory flavor with hickory smoke, nutty and fruity undertones, and a cream…
Westminster Smoked Cheddar, produced by Somerdale International in the UK, is a mature, 12-month aged English cheddar naturally cold-smoked over rustic oak chips for 3-4 hours. It balances traditional sharp cheddar flavor with savory, smoky depth, appealing to both purists and flavor seekers, includ…
"The Smokin' Goat" is a lightly smoked, semi-soft goat cheese from Fuerteventura, Canary Islands, made from high-fat, high-protein milk of the autochthonous Majorera goat adapted to the island's volcanic, arid terroir. Produced by Grupo Ganaderos de Fuerteventura, it undergoes pasteurization, coagul…
The Cello Smoky Pepper Rubbed Fontal is a semi-soft, American artisan cheese produced by Schuman Cheese at Lake Country Dairy, Wisconsin. Unlike traditional Italian Fontina PDO cheeses, this pasteurized "Fontal" cheese uses microbial rennet and commercial cultures, resulting in a milder, sweeter, ac…
St. Mark’s is a soft-ripened, bloomy-rind cow’s milk cheese produced by Vermont Creamery exclusively for Murray’s Cheese in NYC. It’s a pasteurized alternative to the French Saint-Marcellin, complying with U.S. FDA raw milk regulations for young cheeses. Made from lactic-set curd with a fragile, "br…
Stilton is a PDO-protected blue cheese made exclusively in Derbyshire, Leicestershire, or Nottinghamshire, England, from pasteurized cow's milk. It features a creamy, fudgy texture with complex savory, spicy, and mineral flavors from *Penicillium roqueforti*. Murray’s offers two Stilton types: a pre…
Stockinghall Cheddar is an American artisanal clothbound cheddar produced in New York by Old Chatham Creamery and Murray’s Cheese, developed with Cornell University. Made from pasteurized cow's milk and vegetarian microbial rennet, it is aged 12 months in Murray’s cheese caves, with a lard-treated r…
BelGioioso Stracciatella is a fresh, high-moisture cheese produced in Wisconsin, USA, from pasteurized cow's milk and cream, using vegetarian microbial rennet and direct acidification with vinegar. It reflects Italian-American heritage, mimicking Italian Stracciatella but adapted to Wisconsin’s terr…
Sunset Cheddar by Rocking W Cheese is a semi-hard, marbled artisan cheddar from Olathe, Colorado, made exclusively with pasteurized whole milk from the Webb family’s own herd. It blends four mild cheddar varieties, aged 1-6 months, creating a creamy, buttery flavor profile with a striking orange and…
Supreme Brie is a double crème, soft-ripened cheese developed by Savencia Fromage & Dairy, blending French heritage and American production in Lena, Illinois. Made from local pasteurized cow’s milk enriched with fresh cream, it uses vegetarian microbial rennet and employs ultrafiltration for a unifo…
Beemster Swiss is a Dutch Maasdam-style, semi-firm Alpine cheese, milder and creamier than Swiss Emmental, with nutty and fruity notes. Produced in the UNESCO-protected Beemster Polder from grass-fed cows’ milk by a farmer-owned cooperative, it’s pasteurized and uses vegetarian microbial rennet. Age…
The Ciresa Taleggio DOP, originating from Lombardy's Val Taleggio and Valsassina valleys, exemplifies a soft, washed-rind stracchino cheese crafted since 1927. It relies on smear-ripening using *Brevibacterium linens* and yeasts, yielding a peachy rind and a creamy, aromatic interior with a mild, sw…
Teahive, crafted by Beehive Cheese Company in Northern Utah, is an 8-month-aged, semi-hard cheddar-style cheese made from pasteurized Jersey cow milk, prized for its high butterfat and protein. The cheese features a rubbed rind infused with Earl Grey tea and bergamot, creating a unique aromatic prof…
Tête de Moine AOP is a distinctive Swiss cheese originating from the Bellelay Abbey (1136), now protected under AOP regulations restricting production to the Jura region. Known for its cylindrical shape, semi-hard smear-ripened rind, and unique serving via the Girolle (invented 1981), it combines mo…
Tomato Basil BellaVitano® is a proprietary artisan cheese made by Sartori Company in Wisconsin, USA, blending Parmesan and creamy Cheddar styles. It is crafted from pasteurized cow's milk sourced locally, using microbial rennet for vegetarian certification, and aged 10–12 months. The cheese features…
Tomato Basil Jack by Rocking W Cheese is a semi-soft, flavored farmstead cheese produced in Olathe, Colorado, from pasteurized whole cow’s milk and vegetable rennet, making it vegetarian-friendly. It features a creamy texture with sun-dried tomatoes and fresh basil added before pressing, aged 1-3 mo…
Truffello by MouCo Cheese Company is a soft-ripened, Camembert-style cheese from Northern Colorado made exclusively with locally sourced, pasteurized cow's milk. It features traditional veal rennet coagulation and black truffle inclusions (*Tuber aestivum*). Aged 4-12 weeks with a bloomy rind of *Pe…
The Truffle Cheddar Gruyere by New Bridge is a semi-hard, pasteurized cow’s milk cheese produced in Wisconsin, USA, blending British cheddaring and Swiss Gruyère techniques. It uses microbial rennet and is aged 3–8 months for a creamy, meltable texture. The cheese features real Italian Black Truffle…
Artikaas Vintage Lot 18 is an 18-month aged Gouda from Friesland, Netherlands, made from pasteurized Holstein-Friesian cow’s milk sourced under rigorous meadow-grazing and sustainability standards. Adhering to EU PGI guidelines, it uses animal rennet and the traditional washed-curd process. The chee…
Artikaas Vintage Lot 36 is a 36-month aged Gouda from the Netherlands, made with pasteurized Holstein-Friesian cow's milk, traditional animal rennet, and sustainable methods under the Royal A-Ware group. Classified as Brokkelkaas, it features ultra-low moisture, crystalline texture, and intense flav…
Wensleydale Orange and Chocolate by Somerdale is a dessert cheese from North Yorkshire, England, blending authentic, young, crumbly Wensleydale with milk chocolate chips and candied orange peel. Produced by Somerdale, a cheese curator and blender, it’s vegetarian-friendly, gluten-free, and made with…
Murray’s Wensleydale with Cranberries is an English cheese from Wensleydale Creamery, North Yorkshire, with Protected Geographical Indication status. Introduced in 1996, it features a fresh, crumbly yet creamy texture made from pasteurized cow's milk and vegetarian microbial rennet. The cheese balan…
Somerdale Wensleydale with Lemon and Honey is a PGI-protected British blended cheese from North Yorkshire, made from pasteurized cow's milk with vegetarian microbial rennet. Aged for about three weeks, it has a semi-hard, moist, crumbly texture enhanced by lemon curd and honey, creating a zesty, swe…
Kaamps Estate's Whiskey Maple Gouda is a farmstead cheese from the Twente region, Netherlands, crafted from thermized or pasteurized cow’s milk sourced exclusively from the estate’s own herd. It features a semi-firm, creamy texture due to a pasture-rich diet yielding softer fats and a unique mineral…
Somerdale White Stilton with Apricot is a British blended dessert cheese combining young, crumbly White Stilton (PDO-certified) with ~20% dried apricots. Made by Long Clawson Dairy and exported globally by Somerdale International, it balances acidity, sweetness (fructose), and moisture to prevent sp…
Somerdale White Stilton with Blueberries is a blended British PDO cheese made from pasteurized cow's milk in Leicestershire by Long Clawson Dairy. It differs from traditional Blue Stilton by excluding Penicillium roqueforti mold and piercing, resulting in a mild, crumbly white cheese infused with sw…
Whitney is a raw cow milk Raclette-style cheese from Jasper Hill Farm in Vermont's Northeast Kingdom, emphasizing a "Taste of Place" philosophy tied to local geology, climate, and microbiota. Made exclusively from the Andersonville Herd’s raw milk, it uses traditional "Sax Rennet" and is aged 3–6 mo…
Willoughby is a pasteurized cow milk, washed-rind, soft-ripened cheese produced by Jasper Hill Farm in Vermont’s Northeast Kingdom from single-herd, pasture-raised Ayrshire cows. It matures over 6 to 12 weeks, developing a thin, rosy-orange rind from bacterial smearing and a gooey, silky interior th…
Murray's Young Manchego is a PDO-certified semi-hard cheese from Spain's La Mancha, made exclusively with pasteurized milk from Manchega sheep and animal rennet. Aged about 3 months (semicurado), it has a semi-firm, pliable texture and a mild, buttery, nutty flavor distinct from aged versions. The c…
Artikaas Youngsters Hickory Smoked Gouda combines Dutch cheesemaking tradition with American tastes, using grass-fed Holstein-Friesian milk and clean-label ingredients. The cheese is made and aged in the Netherlands, then shipped to the US for hickory cold smoking, yielding a sweet, creamy, smoky fl…
