Leelanau Raclette

A specialty of Leelanau Cheese, made in the Swiss tradition. Raclette has a smooth, creamy taste that is neither too salty nor sharp but has a pungent aroma that is ... READ MORE

A mild, creamy, classic French cheese made from pasteurized cow’s milk in Brittany, France. It has a mild sweet and savory flavor that increases with age, and is often eaten with ... READ MORE

Alp Blossom is produced at a cooperative creamery in Austria and made from milk of animals of small farms who have grazed in high mountain pastures. A fragrant floral cheese that is ... READ MORE

All the milk for this cheese is produced at family-owned farms in Kentucky. Milton Creamery produces this young cheddar, that has a sweet & fruity flavor with a firm, sliceable texture. Creamery: ... READ MORE

An Ann Arbor favorite! This creamy, zesty cheese spread is made from grated 1-year cheddar, butter-soft roasted red peppers, black pepper, mayonnaise and a healthy dose of heat thanks to ... READ MORE

Fragrant and intense, yet subtly sweetall in one bite. This mild Beemster Gouda cheese is riddled with crushed garlic for a lingering, aromatic flavor. We consider it to be a ... READ MORE

Widmer’s Cheddar is a 10 year, cow’s milk Cheddar from Wisconsin. Great for casseroles, soups, sauces or just for snacking! Rich and nutty. SHARP! A must try for sharp cheese ... READ MORE

Sweet & creamy taste. Historically, Vlaskaas was made only once a year to celebrate the Flax Harvest. Its creamy sweetness is loved by children and cheese connoisseurs. In 2004 the ... READ MORE

The Original Chipotle Cheddar, and the only Artisan version made from raw milk and aged over 60 days. Flavored with just the right touch of Chipotles, a naturally smoked jalapeno, ... READ MORE

Made like fresh Monterey Jack and further aged for 7 to 10 months. Firm, pale yellow with a sweet, nutty flavor. This cheese is great for grating, shredding, slicing, cooking, ... READ MORE

The creation of this unique cheese from Deer Creek in Wisconsin began as a quest to capture the best flavor attributes from all the Cheddars of the world and combine ... READ MORE

A raw, cow’s milk, Alpine-style cheese made by Spring Brook Farms and aged for one year at Crown Finish Caves in Brooklyn, NY. Tubby is washed in a salt brine, ... READ MORE

A cow’s, milk semi-soft cheese from the Piedmont region in Italy. Like Asiago in texture, appearance and flavor, ‘Trugole’ is the name of the pasture where the cows graze.... READ MORE

TomaRashi, with its blend of heat, umami and nutty flavors, is a total standout in our new Toma with Attitude lineup. The key to the flavor is Chichimi Togarashi, a ... READ MORE

Named after the ‘White Monks of Tintern’ this Welsh cheddar is blended with fresh chives and shallots.... READ MORE

A washed rind and smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. ... READ MORE

Sweet. Hot. And garliky , like the sauce! Made in England.... READ MORE

A truly flavorful cheese. Grafton’s Smoked Chili Cheddar starts with a creamy, buttery cheddar made tangy by the use of raw milk, and then packed with habanero, jalapeno and pasilla ... READ MORE

Sap Sago, a hard, low-fat Swiss cheese with a pungent flavor, dates back to 1463 from Canton Glarus, Switzerland. Known as Swiss Schabziger, it’s made with skimmed cow’s milk and ... READ MORE

Saint Angel is a triple cream cheese made from pasteurized cow’s milk collected in Massif du Pilat. This cheese is square with a bloomy rind and smooth creamy inside. Made ... READ MORE