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Cheese Of The Day: Emmentaler
Emmentaler is a smooth, dense cheese that melts to a lovely velvet texture that’s perfect for fondue. This classic Swiss cheese is fruity and savory.
Cheese Of The Day: Rush Creek Reserve
Warm Rush Creek Reserve slightly and then remove its thin top rind to expose a gooey interior.
Cheese Of The Day: Briar Summit
Briar Summit is a lush, creamy cheese with a dose of raspberry leaf tea during pasteurization for a delicate springtime flavor.
Cheese Of The Day: Cambozola Black Label
Cambozola Black Label is a soft and tacky cow’s milk blue with the voluptuous softness of a triple crème and a mild blue tang.
Cheese Of The Day: Chaseholm Camembert
Chaseholm Camembert is intensely creamy with a surprisingly robust flavor and smell. It tastes of grass, mushrooms, oats, and butter.
Cheese Of The Day: Deer Creek The Robin
Inspired by Colby cheese, Deer Creek the Robin tastes just like summer in Wisconsin. It’s simple and easy to eat, making it one of our best cheeses of 2017.
Cheese Of The Day: Evalon
Evalon, a raw goat’s milk wheel, is one of the most famous products from Wisconsin’s LaClare Farms. This award-winning cheese continues to earn acclaim.
Cheese Of The Day: Miette
Meet Miette: a dimpled bloomy rind goat cheese from Missouri’s Baetje Farms. This cheese is full of sweet cream flavor and feels like baked cheesecake.
Cheese Of The Day: Hooligan
Fans of funky cheese will dig this little stinker: Cato Corner Hooligan, an ultra-ripe washed rind. This semi-soft cheese becomes more assertive as it ages.
Cheese Of The Day: Burrata
In the tradition of the southern Italian classic, this burrata from Colombian producer Deca & Otto is made using grass-fed buffalo milk.
