france
Bethmale | French Pyrenees | French Cheese Club
Raw cow’s milk. Nutty and grassy with a rind gently washed in brine.
Beurre de Baratte | Loire Valley, France | Rodolphe Le Meunier
Cow’s milk butter at its best: handmade and salted.
Bleu d’Auvergne PDO | Auvergne, France | French Cheese Club
Pasteurized cow’s milk. Sharp aroma with a spicy, herbal flavor.
Brillat Savarin | Burgundy, France | French Cheese Club
Pasteurized cow’s milk. Luscious, buttery and decadent.
Cantal “Entre-Deux” PDO | Auvergne, France | French Cheese Club
Raw cow’s milk. Aged 5 months. One of France’s oldest cheeses.
Corsu Vecchiu | Corsica Island, France
Pasteurized sheep milk. Semi-firm and rich with rustic overtones.
Crottin | Poitou-Charentes, France | Lactalis American Group
Pasteurized goat’s milk. The wrinkly rind is what transforms this little cheese into a big flavor.
Époisses AOP | Burgundy, France | French Cheese Club
Pasteurized cow’s milk. Washed in Marc de Bourgogne brandy, this cheese is beefy and pungent.
Le Jeune Autise | Loire Valley, France | Rodolphe Le Meunier
Pasteurized goat’s milk. This washed rind cheese has an edible ash layer through the center.
Ossau-Iraty PDO | Basque Country, France | Great Cheese
Pasteurized sheep’s milk. Nutty, dense, and an excellent table cheese.
Pont l’Évêque | Normandy, France | French Cheese Club
Pasteurized cow’s milk. This cheese is brushed with salt brine and has hints of mushroom flavors.
Roquefort PDO | Roquefort-sur-Soulzon, France | Société® Roquefort
Raw sheep’s milk. A soft, creamy blue with an intense peppery flavor.
switzerland
Appenzeller | Thurgau, Switzerland | Emmi Roth USA
Raw cow’s milk. Aged 6+ months and washed in an herbal brine.
Bon du Jura | Swiss Jura | Mifroma
Raw cow’s milk. Aged at least eight months.
Green Fairy | Lenk, Switzerland |Mifroma
Pasteurized cow’s milk mixed with organic Alpine herbs.
Le Gruyère AOP “Belfaux” | Fribourg, Switzerland | Le Gruyère AOP
Raw cow’s milk. Aged 10 months. Made at the Belfaux dairy.
Le Gruyère AOP “Le Cret” | Fribourg, Switzerland | Le Gruyère AOP
Raw cow’s milk. Aged 14 months. Made at Le Cret dairy.
Heida | Wallis, Switzerland | Mifroma
Raw cow’s milk. Washed in Heida white wine (Savignin grape).
Hop on Top | Entlebuch, Switzerland | Mifroma
Raw cow’s milk. Washed in local beer and rubbed with the hops.
Kaltbach Emmentaler AOP | Kaltbach, Switzerland | Emmi Roth USA
Raw cow’s milk. Aged in the Kaltbach caves.
Kaltbach Gruyère AOP | Kaltbach, Switzerland | Emmi Roth USA
Raw cow’s milk. Aged in the Kaltbach caves.
Milchzapfe | Zurich, Switzerland | Mifroma
Raw cow’s milk, hand molded and cave aged.
Scharfe Maxx | Thurgau, Switzerland | Emmi Roth USA
Raw cow’s milk, with cream added. Made at Kaserei Studer.
Schnebelhorn | Saint Gallen, Switzerland | Columbia Cheese
Raw cow’s milk. Aged 9 months. Made by a former Appenzeller dairy.
Tête de Moine AOP | Swiss Jura | Emmi Roth USA
Raw cow’s milk. Meaning “monk’s head,” this intense cheese is traditionally served shaved.
italy
Fulvi® Pecorino Romano | Lazio, Italy | Forever Cheese
Pasteurized sheep’s milk. Bold, pungent, cave-aged—from the countryside of Rome.
Gorgonzola Piccante | Piedmont, Italy | Forever Cheese
Pasteurized cow’s milk. Sharp, intense, and crumbly—a blue lover’s blue.
Grana Padano DOP | Lombardy, Italy | Grana Padano
Raw cow’s milk. Aged 10 months. A firm, long-aged cheese created originally by Cistercian monks near Milan.
Lou Bergier Pichin | Piedmont, Italy | Forever Cheese
Raw cow’s milk. Made with thistle rennet to coagulate the milk—a rare cheese.
Montasio Mitica DOP | Fruili, Italy | Forever Cheese
Raw cow’s milk. Originally developed by Benedictine monks in the 13th century.
Parmigiano Reggiano DOP | Emilia-Romagna, Italy | Forever Cheese
Raw cow’s milk. Aged 2 years. Strict guidelines on how it’s made the same since the 13th century.
Pecorino Ginepro | Emilia-Romagna, Italy | Forever Cheese
Pasteurized sheep’s milk. Aged 3 months, rubbed with balsamic vinegar and juniper berries.
Pecorino Mandarone | Lombardy, Italy | Guffanti
Raw cow’s milk. Sharp and dry, a favorite for those loving intensely aged cheeses.
Pecorino Toscano DOP | Tuscany, Italy | Il Forteto
Pasteurized sheep’s milk. Sweet, rich and meaty.
Piave Mezzano | Veneto, Italy | Lattebusche
Pasteurized cow’s milk. Aged 6 months. Sweet, full-bodied, yet creamy and aromatic.
Piave Vecchio DOP | Veneto, Italy | Lattebusche
Pasteurized cow’s milk. Aged 12 months. The extra-aged version is firm and sharp, with hints of tropical fruit.
Ragusano DOP | Sicily | Forever Cheese
Raw cow’s milk. A firm cheese made from pulled curd (like mozzarella), aged.
Robiola Due Latti | Piedmont, Italy | Guffanti
Pasteurized cow and sheep milk. “Two milks” are used in this soft pillow of cheese.
Robiola Tre Latti | Piedmont, Italy | Guffanti
Pasteurized cow’s, goat’s, and sheep’s milk. “Three milks” are combined to create this luscious cheese.
San Pietro | Veneto, Italy | Latteria Perenzin
Pasteurized cow’s milk. Aged 18 months and coated in natural beeswax.
Sunflower Honey | Emilia-Romagna, Italy | Mitica
A raw, unfiltered honey that’s dense, creamy, and fruity.
Taleggio Ca de Ambros | Lombardy, Italy | Forever Cheese
Pasteurized cow’s milk. A rich, washed rind cheese with great depth of flavor.
Vecchio Dolce | Veneto, Italy | Latteria Perenzin
Pasteurized cow’s milk. Aged 12 months. Made from mountain milk from the Austrian alps.
spain
Drunken Goat | Murcia, Spain | Forever Cheese
Pasteurized goat’s milk. A firm wheel washed with red wine (Mourvedre) giving an intense fruitiness to the cheese.
Fig Cake Mixed Nuts | Valencia, Spain | Forever Cheese
Dried Pajerero fig pressed with Marcona almonds, hazelnuts, and walnuts.
Iberico | Spain | García Baquero
Pasteurized goat’s, cow’s, and sheep’s milk. Aged for 6+ months with complex flavors.
Idiazabal DOP | Navarra, Spain | Forever Cheese
Raw sheep’s milk. Full-flavored, lightly smoked, and slightly sharp.
Leonora | Castilla-Leon, Spain | Forever Cheese
Pasteurized goat’s milk. Fluffy and lush, with a lemony tang.
Mahon Riserva DO | Menorca, Spain | Forever Cheese
Raw cow’s milk. Aged for 12 months. Rubbed with paprika mixed with olive oil.
Manchego El Trigal DOP | La Mancha, Spain | a href=”http://forevercheese.com” target=”_blank”>Forever Cheese
Pasteurized sheep milk. Buttery with hints of toasted nuts and dried grass.
Marcona Almonds with Skins | Valencia, Spain | Mitica
Roasted and salted—skin and all.
Mitiblue | La Mancha, Spain | Forever Cheese
Pasteurized sheep’s milk. Aged 3 months. Creamy and sharp, with a slightly salty finish.
MitiCana de Oveja | Murcia, Spain | Forever Cheese
Pasteurized sheep’s milk. A rare sheep’s milk “log” that ripens from white rind outside inward. Soft and delicate.
MonteAlva | Cadiz, Spain | Forever Cheese
Pasteurized goat’s milk. Sweet, bright, and fresh with a touch of herbaceousness.
Naked Goat| Murcia, Spain | Forever Cheese
Pasteurized goat’s milk. Made with the milk of Murciana goats, which is richer and more buttery. Also called Murcia Curado DOP.
Oriol de Montbrú | Catalunya, Spain | Forever Cheese
Pasteurized buffalo’s milk. Earthy and slightly tangy, with hints of grass. Try the rind!
OroLiquido | Valencia, Spain | Forever Cheese
Marcona almond butter . . . dangerously good.
Ovelha Amanteigado | Serra da Estrela, Spain | Forever Cheese
Raw sheep’s milk. Coagulated using thistle rennet, this has a slightly sour edge and soft consistency.
PataCabra | Zaragosa, Spain | Forever Cheese
Pasteurized goat’s milk. Made from the milk of a small herd of Murciana goats and aged for at least 60 days.
Roncal DOP | Navarra, Spain | Forever Cheese
Raw sheep milk. Aged 6 months. Piquant and full-flavored.
San Simon | Galicia, Spain | Forever Cheese
Pasteurized cow’s milk. Lightly smoked over birch wood, the cheese showcases a mild smokiness that allows the milk to shine through.
Tres Leches | Cantabria, Spain | Forever Cheese
Pasteurized sheep’s, cow’s, and goat’s milk. A fudgy cheese with a hint of tanginess. The amounts of each milk used varies by season.
Valencianos Crackers | Valencia, Spain | Forever Cheese
These handmade crackers are light, crunchy, and very firm.
Vare | Asturias, Spain | Forever Cheese
Pasteurized goat’s milk. Handmade by one woman who lives in a tiny town in the hills. Complex flavors.
Zamorano | Zamora, Spain | Forever Cheese
Raw sheep’s milk. Meaty and rich, with a lingering finish
the netherlands
Beemster® Aged | Beemster, The Netherlands | Beemster
Pasteurized cow’s milk. Aged 18 months. Firm and bold with a smooth, rich feel.
Beemster® Extra Aged | Beemster, The Netherlands | Beemster
Pasteurized cow’s milk. Aged 26 months. Deep, creamy notes of butterscotch, whiskey, and pecan.
Beemster® Goat | Beemster, The Netherlands | Beemster
Pasteurized goat’s milk. Aged 4 months. Clean, sweet taste with toned-down goatiness.
Beemster® Vlaaskaas | Beemster, The Netherlands | Beemster
Pasteurized cow’s milk. Traditionally made to celebrate the Flax Harvest. Creamy and sweet.
Ewephoria® Aged | The Netherlands | Cheeseland
Pasteurized sheep’s milk. Aged 12 months. Sweet and nutty flavor.
Honey Bee® Goat | The Netherlands | Cheeseland
Pasteurized goat’s milk. A drizzle of honey makes for a cashew-like, nutty sweetness.
Kokos® | The Netherlands | Cheeseland
Pasteurized cow’s milk + organic coconut cream. Nutty gouda with a touch of refreshing sweetness.
Melkbus® 125 Winter | Kaatsheuvel, The Netherlands
Uniekaas
Raw cow’s milk. Aged 10 weeks. Buttery with a hint of roasted walnut.
Melkbus® 149 Truffle | Kaatsheuvel, The Netherlands | Uniekaas
Raw cow’s milk. Aged 10 weeks. Curd sprinkled with Italian black truffles before pressing and shaping.
Old Amsterdam® | The Netherlands | Old Amsterdam
Pasteurized cow’s milk. Smooth, rich aged gouda.
Parrano® | Kaatsheuvel, The Netherlands | Parrano®
Pasteurized cow’s milk. Aged 5 months. Nuttiness of Parmigiano Reggiano crossed with the firm, smooth texture of a young gouda.
Two Sisters Isabella® | The Netherlands | Cheeseland
Pasteurized cow’s milk. Like a buttery aged gouda but nuttier and sweeter.
Vintage Grand Ewe® | Kaatsheuvel, The Netherlands | Uniekaas
Pasteurized sheep’s milk. Aged 12 months. A creamy yet slightly crumbly, rich milk flavor balanced by butterscotch, salt, and toasted almond.
united kingdom & commonwealth
Applewood | Somerset, England | Ilchester British Cheese
Pasteurized cow’s milk. Delicate smokiness, with a smooth texture and dusting of paprika.
Black Bomber | North Wales | Snowdonia
Pasteurized cow’s milk. Creamy and smooth extra mature cheddar.
Chipotle Log | Ontario, Canada | Celebrity
Pasteurized goat’s milk. Creamy fresh chèvre hand-rolled in chipotle, jalapeño, garlic, and other spices.
Chocolatey Cherry Temptation Log | Ontario, Canada | Celebrity
Pasteurized goat’s milk. Creamy fresh chèvre mixed with chocolate and Dalmatia Cherry Spread and coated with chocolate shavings.
Clotted Cream | Wiltshire, England | Coombe Castle
Pasteurized cow’s milk. Pale white coloring, creamy flavor.
Cranberry with Cinnamon Log | Ontario, Canada | Celebrity
Pasteurized goat’s milk. Creamy fresh chèvre coated with cranberries and cinnamon.
Crème Fraîche | Wiltshire, England | Coombe Castle
Pasteurized cow’s milk. Cultured cream with a slightly sharp flavor.
Devon Cream | Wiltshire, England | Coombe Castle
Pasteurized cow’s milk. If you could bottle big white fluffy clouds in a crystal blue sky, this would be what they taste like.
Ginger Spice | North Wales | Snowdonia
Pasteurized cow’s milk. Medium cheddar with crystallized stem ginger.
Goat Brie | Ontario, Canada | Celebrity
Pasteurized goat’s milk. A double-cream with a bloomy rind.
Green Thunder | North Wales | Snowdonia
Pasteurized cow’s milk. Mature cheddar with garlic and herbs.
Mature Clothbound Cheddar | Devon, England | Quicke’s Traditional
Pasteurized cow’s milk. Aged 11-14 months. Rich and earthy, with notes of cellar, a fruity tang, and a pleasantly long finish.
Oak Smoked Clothbound Cheddar | Devon, England | Quicke’s Traditional
Pasteurized cow’s milk. Aged 12-15 months. Smoky and spicy with notes of caramel.
Original Plain Log | Ontario, Canada | Celebrity
Pasteurized goat’s milk. Creamy fresh chèvre, slightly acidic.
Powerful Welsh Cheddar | Wales | Collier’s
Pasteurized cow’s milk. Made at a single dairy and matured up to 20 months.
Tania Toscana | Lindsay, Canada | Lendberg Farms Classic Reserve
Pasteurized sheep’s milk. Sweet, nutty, and aged for at least six months.
Zoey | Lindsay, Canada | Lendberg Farms Classic Reserve
Sheep’s milk and goat’s milk. Matured for four months, this mixed-milk wheel has butter, grass, and woodsy notes.
around the globe
Cambozola Black Label | Bavaria | Käserei Champignon
Pasteurized cow’s milk. Aged three weeks. A buttery triple crème laced with Gorgonzola-style blue veining.
Champignon | Bavaria | Käserei Champignon
Pasteurized cow’s milk. A soft-ripened triple-cream made with button mushrooms.
Grand Noir | Bavaria | Käserei Champignon
Pasteurized cow’s milk. A more robust blue cheese.
Hubaner | Austria | Columbia Cheese
Raw cow’s milk. Aged for 8 months. Semi-hard, slightly salty, hints of brown butter and toasted walnuts.
Jarlsberg | Norway | Tine Norway
Pasteurized, semi-skimmed cow’s milk. Crossing a gouda with an Emmentaler, flavors are mild, buttery, slightly sweet.
Paški Sir | Pag Island, Croatia | Forever Cheese
Raw sheep’s milk. Aged for 1 year. Full-flavored, influenced by the salty grass that the sheep eat.
Snøfrisk | Norway | Tine Norway
80% pasteurized goat’s milk, 20% cow’s cream. Creamy and light in salt.
western us
Bandage-Wrapped Cheddar | Modesto, CA | Fiscalini Cheese
Raw cow’s milk. This slightly brittle clothbound cheddar is rich and complex with notes of earth, fruit, and toast.
Barely Buzzed | Uintah, UT | Beehive Cheese
Pasteurized cow’s milk. Smooth, creamy cheese hand-rubbed with espresso and lavender; subtle notes of butterscotch and caramel.
Bay Blue | Point Reyes Station, CA | Point Reyes Farmstead Cheese Co.
Pasteurized cow’s milk. Aged 3 months. Rustic-style blue cheese with a mellow flavor and sweet, salted-caramel finish.
Big John’s Cajun | Uintah, UT | Beehive Cheese
Pasteurized cow’s milk. Sweet creamy cheese hand-rubbed with Cajun spices for a heated punch near the rind.
Camembert | Petaluma, CA | Laura Chenel
Pasteurized goat’s milk. Super smooth and lemony-tart.
Dry Jack | Crescent City, CA | Rumiano
Pasteurized cow’s milk. Coated with pepper, cocoa, and mineral oil, this nutty cheese is aged up to a year.
Flagship | Seattle, WA | Beecher’s Handmade Cheese
Pasteurized cow’s milk. This slightly crumbly cheddar has nutty flavors.
Flagship Reserve | Seattle, WA | Beecher’s Handmade Cheese
Pasteurized cow’s milk. A clothbound cheddar open air–aged for around a year.
Garlic Chabis | Sonoma, CA | Laura Chenel
Pasteurized goat’s milk. Fluffy curds with subtle flavoring.
Goat Brie | Sonoma, CA | Laura Chenel
Pasteurized goat’s milk. A change in milk type gives this brie-style a clean finish.
Horsefeathers | Modesto, CA | Fiscalini Cheese
Raw and pasteurized cow’s milk. A smooth spread of aged Fiscalini cheddar, sour cream, and horseradish.
Humboldt Fog | Arcata, CA | Cypress Grove Chevre
Pasteurized goat’s milk. An assertive mold-ripened cheese with a snow-white paste.
Lionza | Modesto, CA | Fiscalini Cheese
Raw cow’s milk. Milky and sweet, inspired by Swiss styles.
Midnight Moon | Arcata, CA | Cypress Grove Chevre
Pasteurized goat’s milk. Aged at least six months, these wheels are firm, smooth, and dense with a slightly granular mouthfeel.
Organic Monterey Jack | Crescent City, CA | Rumiano
Pasteurized cow’s milk. A semi-hard California original with a fresh, mild flavor.
Organic Mozzarella | Crescent City, CA | Rumiano
Pasteurized cow’s milk. A stirred curd mozzarella made with organic ingredients.
Organic Pepper Jack | Crescent City, CA | Rumiano
Pasteurized cow’s milk. A spicy take on Monterey Jack.
Organic Sharp Cheddar | Crescent City, CA | Rumiano
Pasteurized cow’s milk. Aged one to two years, this is a well-balanced sharp cheddar.
Original Blue | Point Reyes Station, CA | Point Reyes Farmstead Cheese Co.
Raw cow’s milk. Sweet, fresh milk taste with a medium-to-strong punch of blue flavor.
Petite Breakfast | Petaluma, CA | Cypress Grove Chevre
Pasteurized goat’s milk. Dill and rare dill pollen add fragrant, deeply complex notes.
Purple Haze | Arcata, CA | Cypress Grove Chevre
Pasteurized goat’s milk. The exterior is dotted with wild fennel pollen and lavender.
San Joaquin Gold | Modesto, CA |Fiscalini Cheese
Raw cow’s milk. Firm, nutty, and buttery—an American original.
Schloss | Petaluma, CA |Cypress Grove Chevre
Pasteurized goat’s milk. Four exotic peppers, spices, and chili threads are blended into the cheese and applied to the exterior.
Simply Artisan Reserve Blue Cheese | Sandpoint, ID | Litehouse Foods
Pasteurized cow’s milk; aged for 100 days, this cheese is rich and creamy
Squeaky Bee Curds | Uintah, UT | Beehive Cheese
Pasteurized cow’s milk. Fresh, squeaky cheese curds.
Summer Fig Log | Sonoma, CA | Laura Chenel
Pasteurized goat’s milk. Sweet, earthy figs punch up this fresh goat cheese.
TeaHive | Uintah, UT | Beehive Cheese
Pasteurized cow’s milk. Creamy cheese hand-rubbed with black tea and bergamot oil.
Toma | Point Reyes Station, CA | Point Reyes Farmstead Cheese Co.
Pasteurized cow’s milk. Semi-hard table cheese—creamy and buttery with a grassy tang finish.
Truffle Tremor | Arcata, CA | Cypress Grove Chevre
Pasteurized goat’s milk. A creamy dense paste studded with Italian black truffle.
central us
Aged Washed Rind Brick | Theresa, WI | Widmer’s
Pasteurized cow’s milk. This earthy, semi-soft cheese is pressed with actual bricks.
Amablu “St. Pete’s Select” | Faribault, MN | Caves of Faribault
Pasteurized cow’s milk. Rich, smooth, and sharp.
American Grana® | Green Bay, WI | BelGioioso
Raw cow’s milk. This nutty grater is full-flavored and crystallized.
Apple Smoked Cheddar | La Valle, WI | Carr Valley Cheese
Pasteurized cow’s milk. Traditional Wisconsin cheddar smoked over applewood and rubbed with paprika.
Balsamic Bellavitano® | Plymouth, WI | Sartori
Pasteurized cow’s milk. Sweet, crumbly cheese washed with balsamic vinegar.
Bucheron | Belmont, WI | Montchevré
Pasteurized goat’s milk. Goaty, dense, and crumbly.
Buttermilk Blue | Monroe, WI | Emmi Roth USA
Pasteurized cow’s milk. Creamy, buttery, and tangy.
Caciocavallo | Green Bay, WI | BelGioioso
Pasteurized cow’s milk. This stretched-curd, gourd-shaped cheese is an aged cousin of mozzarella.
Cheese Curds | La Valle, WI | Carr Valley Cheese
Pasteurized cow’s milk. Squeaky, fresh, and totally addictive.
Cocoa Cardona | La Valle, WI | Carr Valley Cheese
Pasteurized goat’s milk. This milky, mildly goaty wheel is rubbed with oil, black pepper, and cocoa.
Colby | Theresa, WI | Widmer’s
Pasteurized cow’s milk. Flavor is similar to mild cheddar, but expect a moister, more elastic texture in this cheese.
Country Queen | Milton, IA | Milton Creamery
Raw goat’s milk. A cheddar with extra tang.
Cranberry Log | Belmont, WI | Montchevré
Pasteurized goat’s milk. This fresh goat cheese is simultaneously creamy and tangy.
Crumbly Gorgonzola | Green Bay, WI | BelGioioso
Pasteurized cow’s milk. A crumbly, sharp blue.
Flory’s Truckle | Milton, IA | Milton Creamery
Raw cow’s milk. This clothbound cheddar is made by Tim Flory on his farm in Jamesport, MO, and aged at Milton Creamery for a full year.
Fresh Mozzarella | Green Bay, WI | BelGioioso
Pasteurized cow’s milk. Flavors of fresh milk and sweet cream.
Grand Cru Surchoix | Monroe, WI | Emmi Roth USA
Pasteurized cow’s milk. Robust, nutty, and savory.
Grand Truffière | Belmont, WI | Montchevré
Pasteurized goat’s milk. This bloomy rind boasts the warm, rich taste of black truffles.
GranQueso | Monroe, WI | Emmi Roth USA
Pasteurized cow’s milk. Inspired by manchego, this cheese boasts a rind rubbed with a mix of bold spices.
Italico ® | Green Bay, WI | BelGioioso
Pasteurized cow’s milk. Creamy, earthy, and stinky.
Manteche | Green Bay, WI | BelGioioso
Pasteurized cow’s milk. This pasta filata–style cheese is stuffed with butter(!).
Marisa | La Valle, WI | Carr Valley Cheese
Pasteurized sheep’s milk. Dense, sweet, and mellow.
Merlot Bellavitano® | Plymouth, WI | Sartori
Pasteurized cow’s milk. Sweet, crumbly cheese washed with merlot wine.
Mobay | La Valle, WI | Carr Valley Cheese
Pasteurized sheep’s and goat’s milk. Carr Valley’s riff on supple French Morbier.
Montabella Raclette | Monroe, WI | Emmi Roth USA
Pasteurized cow’s milk. Fruity, nutty, and slightly stinky.
Prairie Breeze | Milton, IA | Milton Creamery
Pasteurized cow’s milk. This aged white block cheddar is sweeter than its peers.
Pumpkin Log | Belmont, WI | Montchevré
Pasteurized goat’s milk. Celebrate the season with this squash-flavored chèvre.
SarVecchio® Parmesan| Plymouth, WI | Sartori
Pasteurized cow’s milk. Moister and smoother than a traditional parmesan.
Sharp Provolone | Green Bay, WI | BelGioioso
Raw cow’s milk. Aged seven months to develop robust flavors.
Six-Year White Cheddar | Theresa, WI | Widmer’s
Pasteurized cow’s milk. Smooth, dense, and sharp, with pockets of crunchy amino acids.
Triple Crème Brie | Belmont, WI | Président Cheeses
Pasteurized cow’s milk. Creamy, rich, and buttery.
VanGogh Gouda | Monroe, WI | Emmi Roth USA
Pasteurized cow’s milk. This Dutch-inspired cheese is mild and sweet.
eastern us
2 Year Cheddar | Brattleboro, VT | Grafton Village Cheese
Raw cow’s milk. Tangy, lactic notes and hints of hay and brown butter.
Alpha Tolman | Greensboro Bend, VT | Jasper Hill Farm
Raw cow’s milk. This brine-washed Alpine-style cheese is ideal for fondue.
Bayley Hazen Blue | Greensboro Bend, VT | Jasper Hill Farm
Raw cow’s milk. Buttery natural-rind blue cheese with layers of flavor.
Bonne Bouche | Websterville, VT | Vermont Creamery
Pasteurized goat’s milk. Delicate and ash-covered, this aged disk’s name means “good mouthful.” Notes of citrus and hay.
Cabot Clothbound | Greensboro Bend, VT | Jasper Hill Farm
Pasteurized cow’s milk. Aged 9-14 months, this bandaged cheddar has nutty aromas and a crumbly texture.
Clothbound Cheddar | Grafton Village, VT | Grafton Village Cheese
Raw cow’s milk. Clothbound and aged for a minimum of six months.
Coupole | Websterville, VT | Vermont Creamery
Pasteurized goat’s milk. Based on a French recipe. Notes of citrus, grass, and hazelnuts.
Cremont | Websterville, VT | Vermont Creamery
Pasteurized goat’s and cow’s milk. Wrinkly geotrichum rind. Tangy and nutty with a hint of butter.
Extra Mature Cheddar | Brattleboro, VT | Grafton Village Cheese
Raw cow’s milk. Aged for at least five years, it has an intense bite.
Harbison | Greensboro Bend, VT | Jasper Hill Farm
Pasteurized cow’s milk. A bark-wrapped, highly decorated gooey round.
Hardwick Stone | Hardwick, MA | Robinson Farm
Raw cow’s milk. Akin to a mild cheddar, it’s aged 6 to 9 months.
Kunik | Thurman, NY | Nettle Meadow Farm & Artisan Cheese
Pasteurized goat’s milk and cow’s cream. A mouth-coating bloomy rind cheese.
Ledyard | Cazenovia, NY | Meadowood Farms
Pasteurized sheep’s milk. The soft-ripened round is wrapped in grape leaves soaked in Empire Brewing Company Deep Purple wheat beer.
Lorenzo | Cazenovia, NY | Meadowood Farms
Pasteurized sheep’s milk. Similar to Raclette and aged for four months.
Maple Butter | Websterville, VT | Vermont Creamery
Pasteurized cow’s milk. A true taste of Vermont.
Mascarpone | Websterville, VT | Vermont Creamery
Pasteurized cow’s milk. Rich and creamy taste.
New York Extra Sharp Cheddar | Adams, NY | Adams Reserve
Pasteurized cow’s milk. Fudgy in texture and mouthwateringly sharp.
Pumpkin Spice Chevre | Thurman, NY | Nettle Meadow Farm & Artisan Cheese
Goat’s milk. Robust fall flavors.
Reading | Reading, VT | Spring Brook Farm
Raw cow’s milk. A washed-rind Raclette-style cheese named after its hometown.
Rippleton | Cazenovia, NY | Meadowood Farms
Pasteurized sheep’s milk. A meaty Taleggio-style cheese washed with wort.
Sage Cheddar | Brattleboro, VT | Grafton Village Cheese
Raw cow’s milk. Seasoned with Dalmation sage and rubbed with natural sage oil.
Smoked Chili Cheddar | Brattleboro, VT | Grafton Village Cheese
Raw cow’s milk. Made with habanero, jalapeño, and pasilla peppers, then smoked with maple wood chips.
Tarentaise | Reading, VT | Spring Brook Farm
Raw cow’s milk. A nutty Alpine-style cheese with herbaceous and vegetal notes.
Tekenink Tomme | Hardwick, MA | Robinson Farm
Raw cow’s milk. A sharp, rustic cheese aged 7 to 10 months.
Vanilla Crème Fraîche | Websterville, VT | Vermont Creamery
Pasteurized cow’s cream. This French-style cultured cream is flavored with Madagascar vanilla and oh-so-rich.
Willoughby | Greensboro Bend, VT | Jasper Hill Farm
Pasteurized cow’s milk. A savory semi-soft cheese with a thin, tacky rind.
accompaniments
34 Degrees Natural Crisps | Denver, CO | 34-Degrees
Potters Crackers/Beehive Cheese Rusks | Uintah, UT
Triangular whole-grain crackers made with rosemary, seeds, fruit and nuts.
Artisanal Foods Croccatini Original and Rosemary | Tukwila, WA | La Panzanella
Apricot Orange Jam, Black & Blue Jam, and Peach Pepper Jelly | Cambridge, MA | Bonnie’s Jam
New York City Deli Style Pickles | Brooklyn, NY | Brooklyn Brine
A twist on the Big Apple classic.
Off Centered Beer Pickles | Brooklyn, NY | Brooklyn Brine
A beer-infused collaboration with Dogfish Head Craft Brewery and Cascade Hop Oil.
Whiskey Sour Pickles | Brooklyn, NY | Brooklyn Brine
The bite comes from the Finger Lakes Distilling Rye Whiskey in the brine.
Corncakes, Oatcakes, Ryecakes | Hyde Park, MA | Effies Homemade
Crisp, salty-sweet biscuits that come in five varieties.
Cornichons | Brooklyn, NY | Les Trois Petits Cochons
Baby sour gherkins pickled in vinegar and spiced the traditional French way.
Mousse Truffée | Brooklyn, NY | Les Trois Petits Cochons
A blend of of chicken liver, truffles, sherry, and Pineau des Charentes.
Pâté de Campagne | Brooklyn, NY | Les Trois Petits Cochons
Coarse pâté made of ground pork, onions, garlic, and spices.
olive bar
beer
Hop Stoopid Pilsner Maximus | California | Lagunitas
Granola Brown Ale Easy Rye’da | Connecticut | Black Hog Brewing
Golden Ale | Belgium | Duvel
3 Philosophers | New York | Brewery Ommegang
The Calling IPA | Missouri | Boulevard Brewing Company
wine
Sauvignon Blanc 2014 | California | Ceviche
Pinot Noir & Chardonnay | California | Wente
Vin di Tavola NV | Italy | Fossi Rosso
cider
Wunderkind, Rojo, and The Americain | Massachusettes | Bantam Cider Company
culture: the word on cheese
Culture is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.
