The Welsh Rabbit Cheese Shop

Made in Nottinghamshire this blue cheese has been hand-ladled since the 18th century when Stilton was first made, producing a rich and creamy cheese. The illustrator of the “lovely” crock is John Broadley who depicts a country scene in keeping with 18th century blue and white china. Give as a gift or use it on salads, soups, main dishes and dessert! Taste: Smooth, creamy and open textured, the cheese is buttery and complex, with a slightly spicy long finish. Pairings: Port, Sauternes; dessert wines. Made with pasteurized cow's milk and traditional rennet.

Made in Nottinghamshire this blue cheese has been hand-ladled since the 18th century when Stilton was first made, producing a rich and creamy cheese. The illustrator of the “lovely” crock is John Broadley who depicts a country scene in keeping with 18th century blue and white china. Give as a gift or use it on salads, soups, main dishes and dessert! Taste: Smooth, creamy and open textured, the cheese is buttery and complex, with a slightly spicy long finish. Pairings: Port, Sauternes; dessert wines. Made with pasteurized cow's milk and traditional rennet.

FireFly’s most award winning cheese, this Valençay look-a-like, is a blue-ripened goat cheese--a result of mistakenly putting their soft-ripened cheeses to close to their blue cheeses--is handmade at Firefly Farms in Accident, Maryland. Sustainably produced using only local milk, the whey is donated too local farmers, and solar panels supply one-third of the farms demand. Enjoy with a fresh baguette, prosciutto or salami, fruit, nuts and honey. Taste: Creamy, mild, rich, and bright with a hint of blue funk and notes of mushrooms. Pairings: Sauvignon Blanc, Rosé, Riesling. Made with pasteurized goat's milk and microbial rennet.

Produced in Lauben, Germany, a longer ripening time in special cold cellars (cold-ripened), produces this premium triple-cream, soft ripened blue. Enjoy with fresh and dried fruits(figs), crusty breads, and roasted walnuts. Taste: Mild, savory, nutty with a sweet note. Pairings: Light to medium reds; Pinot Noir. Made with pasteurized cow's milk and vegetarian rennet.

Ireland's original artisanal cheese, Cashel Blue is hand-made by the Grubb family and the milk comes from their own herd of cows. Try it on salads, as a snack, or melt it on meat or pasta. Taste: When young: firm and moist, fresh, lactic, and slightly sharp; when older: creamy and mellower. Pairings: When young: Gewurtztraminer, Sancerre, Pinot Grigio; when mature: vintage or tawny port Made with pasteurized cow's milk and vegetarian rennet.

Named after Delftware, the blue porcelain from the city of Delft in the Netherlands, Delft Blue is a creamy Blue cheese made with Roquefort cultures. Perfect for slicing or melting; an excellent dessert cheese. Taste: Mild, rich, creamy, buttery & subtly sweet Pairings: Dry, white wines, Chardonnay, German Rieslings, Dessert Sauterne Made with pasteurized cow's milk and vegetarian rennet.

Eboricao starts as a traditional artisan blue cheese produced in the province of Novara, in the Piedmont region of Italy. Shortly after being made, the cheese is cut into three discs. Cocoa and hazelnut cream is layered between the discs and then spread on the outside. It finishes in caves in Arona, Italy until mature. Enjoy with spicy fruit chutneys, onion jams, rye bread, and polenta. Tasting: Intense and slightly piquant blue with sweet and nutty cocoa and hazelnut cream notes. Pairing: Full bodied, red wines, aged sweet wines, grappa. Made with raw cow's milk and traditional rennet.

Named after the sweet wine produced with Moscato grapes, this aromatic blue is made in Oderzo, Italy by cheesemaker Sergio Moro. He pierces the cheese, places it in barrels, and then bathes it for 30 days. Its last 3 months are spent aging on wooden planks and finally topped with candied orange peels. Enjoy in a salad or as a dessert. Taste: The taste is sweet, slightly salty; perfumed notes of mature fruits. Pairings: Dessert wines Made with pasteurized cow's milk and traditional rennet.

Made in the Rhone-Alps region of France, and produced by the Guilloteau creamery, “Ultra-filtration” is used to remove some of the water from the milk creating a cheese with the texture of a triple cream and the tang of a French blue. Try it with rustic bread, nuts, and fresh or dried fruit. Taste: Mild, creamy, slightly tangy and sweet. Pairings: Crisp Chardonnay, Riesling or Semillon. Made with pasteurized cow's milk and traditional rennet.

Made by Long Clawson Dairy in Leicestershire, England by alternating complementary layers of Blue Stilton and double Gloucester, Huntsman is made by hand-molding the 2 cheeses together. Use as a cheeseboard’s centerpiece; enjoy as a snack, in a Plough- man’s lunch or melted on a burger or steak. Taste: Blue: soft and crumbly, with a tangy, complex flavor; Gloucester: rich, nutty and mellow. Pairings: Port; ales and beers; hard cider. Made with pasteurized cow's milk and vegetarian rennet.

Made in Newton, Iowa since 1941, Maytag Blue Cheese is hand-made in small batches using fresh milk from local dairies and cave-aged twice as long as most other blue cheeses. And yes, it was started by 2 grandsons of the founder of the Maytag appliance company, Frederick Louis Maytag. Enjoy with honey and crackers; crumble on salads, or melt onto a burger. Taste: Creamy, slightly tangy flavor with a lemony finish; semi-sharp; pungent. Pairings: Port, Sauternes, Gruner Veltliner; Sherry; dessert wines. Made with raw cow's milk and vegatarian rennet.

Made in southern Wisconsin, the Roth family farms produce a full range of European inspired cheeses, as well as an array of American originals. Enjoy on burgers and salads, plum compote, fresh pears, walnuts or dark chocolate. Taste: Rich & creamy; subtle blue notes; a little salty; smoky. Pairings: Côte's du Rhône , Zinfandel, stout beer or Belgium lambics. Made with pasteurized cow's milk and vegetarian rennet.

Made in the Aveyron region of South France—a largely rural area where you can find a national park, castle, medieval ruin, monasteries, and habitants that are excellent craftsmen like cheesemakers—this newer tomme, since 2017 from Fromagerie Papillon, is made with milk provided by the local shepherds and their Lacaune sheep. Enjoy with all things cherries or in grilled cheese, quiche, soups or gratin. Taste: Soft, mild, slightly ‘sheepy’ with caramel notes and buttery finish. Pairings: Pinot Noir. Made with raw sheep's milk and traditional rennet.

Drawing from the beauty and flavors of Southern Oregon’s Rogue River Valley, Rogue Creamery created these blue rounds that are hand-wrapped in local Carpenter Hill Vineyard Syrah leaves that have been macerated in pear brandy. Enjoy with poached pears; in a ‘hazelnut’ salad; cheese plate. Taste: Forward, well-aged flavor tastes of brandy, fruit and burnt cream. Pairings: Viognier, Gewürztraminers, Syrah, Cabernet Sauvignon, dessert wines. Made with raw cow's milk and vegetarian rennet. Certified organic.

An American Original blue from Jasper Hill Creamery in Greensboro, Vermont, Withersbrook is named for a spring behind their creamery. When the blue has finished aging in their underground cellar, Witherspoon is then soaked in Eden Ice Cider --a dessert style cider crafted by overwintering apple cider outside in Vermont's cold winter weather. Enjoy on your favorite steak or on a cheeseboard with oatcakes, salami, honey, figs, and a caramelized onion jam. Taste: Rich, dense, fruity, and lactic with a savory finish; notes of honey and roasted nuts. Pairings: Sauvignon Blanc, bubbly Rosé; Eden Ice Cider, Port; Belgian ales. Made with raw cow's milk and traditional rennet.

This one year aged cheddar infused with Italian truffle offers the perfect balance of creamy cheddar and earthy, aromatic truffle notes. Plus, those delightful bursts of crunch from the calcium lactate make each bite extra special. Enjoy with a drizzle of honey, and a crisp green apple. Taste: earthy, truffle, sweet, tangy Pairings: Merlot, Lager, Ale Made with pasteurized cow's milk and microbial rennet.

Handcrafted by the Webb family at Rocking W Cheese, their farmstead dairy in Olathe, Colorado, the sharpest of their cheddar offerings is blended with blueberries to create a fruity, creamy dessert cheese. Enjoy on a cheeseboard as a snack or dessert with cinnamon tortas, fresh fruit and candied nuts. Taste: Mild, creamy, sweet and tangy. Pairings: Sweet whites or sparkling; fruit beers or stouts; Schnapps. Made with pasteurized cows milk and vegetarian rennet.

Best known for the most traditional Stilton made in Nottingham, England from milk that has come from the same 4 farms since 1920, Captain Bulldog—dubbed “Bertie”—is 1 of 6 new Clawson Farms traditionally made British cheeses that are a great grab-and-go with a bit of personality. Enjoy with a baguette or crackers, apples, pears, figs, or your favorite chutney. Taste: Vintage cheddar, rich, not too sharp with subtle crunchy crystals. Pairings: Pinot Noir, Shiraz; Brown Ales or IPA’s . Made with pasteurized cow's milk and vegetarian rennet.

What began as a community effort to save a local farm, turned into an award winning creamery--Vermont Farmstead Cheese Company. Their new Alehouse cheddar is made in collaboration with New Belgium Brewing using their flagship Fat Tire Amber Ale (a popular craft beer known for its rich, malty sweetness and the hoppy flavors of citrus and pine. Great snacking cheese; enjoy with crackers or fresh fruit, melt on a burger or sandwich. Taste: Sweet and malty. Pairings: New Belgium’s Fat Tire Made with pasteurized cow's milk and microbial rennet.

Artisan and traditionally made, this multi-award-winning little burgundy (or blue), wax-dipped star is made in Bruton, Somerset by Godminster. “Nature repays those who treat her kindly” is their motto which is represented in two ways to help create a flourishing self-sustaining environment: organic milk and recycled cardboard for their packaging. Enjoy on a charcuterie board with Chorizo or ham, walnuts, black olives, honey or fig jam and crackers. Taste: Smooth, creamy and rich. Pairings: Cider; Riesling, Chardonnay, Syrah, Pinot Noir and Chianti; Single malt Scotch; Double IPA Made with pasteurized cow's milk and microbial rennet. 100% organic

Artisan and traditionally made, this multi-award-winning little burgundy, wax-dipped star is made in Bruton, Somerset by Godminster. "Nature repays those who treat her kindly" is their motto which is represented in two ways to help create a flourishing self-sustaining environment, organic milk and recycled cardboard for their packaging. Enjoy on a charcuterie board with Chorizo or ham, walnuts, black olives, honey, or fig jam and crackers. Taste: Smooth, creamy, and rich Pairings: Cider; Riesling, Chardonnay, Syrah, Pinot Noir and Chanti; single malt scotch; double IPA Made with pasteurized cow's milk and microbial rennet

Artisan and traditionally made, this multi-award-winning little black, wax-dipped wheel is made in Bruton, Somerset by Godminster. “Nature repays those who treat her kindly” is their motto which is represented in two ways to help create a flourishing self-sustaining environment: organic milk and recycled cardboard for their packaging. Enjoy on a charcuterie board with Chorizo or ham, walnuts, black olives, honey or fig jam and crackers. Taste: Smooth, creamy and rich. Pairings: Cider; Riesling, Chardonnay, Syrah, Pinot Noir and Chianti; Single malt Scotch; Double IPA Made with pasteurized cow's milk and microbial rennet.

A Gold Medal winner in 2023 and 2025 (Bronze in 2024), this cheddar is made on the Isle of Man--a self-governing British dependency in the Irish Sea between England and Ireland--by a creamery of the same name. Infused with garlic and chives, grass-fed cows from small family-owned dairies are the backbone of this co-op. Enjoy on cheese board: bread & butter, water crackers, salami, ham, pickles, onion, relish, olives, apple, honey, fig jam, or apple butter. Taste: Creamy, rich, and full-bodied with a garlic and chive flavor. Pairings: Whites: Chardonnay, dry Rieslings Reds: Cab Sauv, Syrah, Pinot Noir Sparkling: Champagne Beer: Amber Ale, Pilsner, Stout Other: Bourbon, Rye Whiskey, Rum. Made with pasteurized cow's milk and traditional rennet.

Made by Morning Fresh--a dairy farm in Bellvue, CO owned and operated by the Graves family since 1894--curds are crafted in small batches weekly. Morning Fresh welcomes visitors to tour their farm, watch cows being milked, and can make deliveries right to your front door. Visit: morningfreshdairy.com/moo-news.html for their current Schedule of Events. Curds (not-aged cheddar) squeak when you bite into them. This is because they still have some of the whey that would normally get pressed out. As curds age, even for one day, they lose their moisture & their squeak. Microwaving for 2 to 3 seconds can restore their squeak. Taste: Fresh, very mild, salty flavor. Made with pasteurized cow's milk and traditional rennet.

Considered their ‘signature’ cheese that was inspired by our Colorado sunsets, a mix of four white to golden colored cheddars are used to handcraft this artisan cheese made by the Webb family at Rocking W Cheese, their farmstead dairy in Olathe, Colorado. Slice, shred or melt; enjoy with a baguette, crackers or breadsticks, fruit or jam, salami, prosciutto, or chorizo, nuts, or cornichons. Taste: A mild, creamy medium cheddar. Pairings: Dry Riesling, Chardonnay, Syrah, Cabernet Sauvignon; IPA’s. Made with pasteurized cow's milk and vegetarian rennet.

Made in North Wales by the Snowdonia Cheese Company, a farmer's cooperative in the Vale of Clwyd, Green Thunder is a mature Cheddar infused with garlic and herbs, and then dipped in a green wax. Serve warmed over a baguette or burger. Taste: Creamy, full flavored Cheddar; well balanced with herbs. Pairings: Chianti, Cider, Ales Made with pasteurized cow's milk and vegetarian rennet.

Red Storm is an extra aged Red Leicester. Sweet, complex, and sharp, with notes of caramel and a crystalline nutty texture. Made with pasteurized cow's milk and vegetarian rennet.

A partnership that began in 1965, this artisan cheddar is made by Barber’s--the world’s oldest traditional hand- turned farmhouse cheddar makers--while the Ilchester Cheese Co adds a delicate smoky flavor, finished with a dusting of paprika. Enjoy on a cheese board with apples and pears, almonds and walnuts, and crackers; melt on burgers, or enjoy in mac-n-cheese. Taste: Creamy, smoky, cheddary. Pairings: Cabernet Sauvignon, Merlot, Pinot Noir; Bock, porter, or brown ale; Whiskey cocktails. Made with pasteurized cow's milk and traditional rennet.

This AOP cheese (which guarantees the highest standards in terms of origin, processes and quality) is made in the Auvergne region of France. A mountain cheese dating back 2000 years, some compare it to a British Farmhouse Cheddar. Enjoy with pickled vegetables, rustic breads, peppery greens and grainy mustards. Taste: Buttery and nutty with earthy undertones. Pairings: Beaujolais, Pinot Noir, Merlot, Sauvignon Blanc, Merlot, Gewürztraminer. Made with pasteurized cow's milk and traditional rennet.

Made in the beautiful Celtic countryside of Denbighshire, Wales, this cheddar draws its inspiration from Welsh mining history, where cheese was the ideal food to sustain miners. Enjoy with a hearty cracker, salad, or a sandwich, or with a crisp apple slice. Taste: Sharp, yet slightly sweet Pairings: Cabernet Sauvignon, Merlot; Ciders, Ales, and Lambic beers Made with pasteurized cow's milk, and vegetarian rennet.

Relying on independent dairies across Ireland for the finest milk from grass-fed cows, this rich and creamy aged Cheddar is infused with the caramel and coffee notes of Ireland’s best known fermented drink, Irish Stout. Enjoy with crackers or a crusty bread, green apples, in cheesy breads, mac-n- cheese, or over a potato gratin. Taste: Sweet, nutty, malty and caramelly. Pairings: Port, Irish Stout. Made with pasteurized cow's milk and microbial rennet.

The Grafton Cooperative Cheese Company was founded in 1892 by Vermont dairy farmers who gathered together to make their surplus milk into cheese, a food that could be stored for longer periods of time. Enjoy a classic - pair with a crisp apple or pear. Taste: Cold-smoked; sweet and savory. Pairings: Oregon Pinot Noir, young Cali Merlot; brown ale or porter. Made with raw cow's milk and vegetarian rennet.

Made at Plymouth Artisan Cheese on the Calvin Coolidge State Historic Site in Plymouth Notch, Vermont by cheesemaker Jesse Werner, this family-owned business is continuing the farms cheesemaking tradition using pasture-raised cow’s milk, the Coolidge's original recipe and by hand-dipping each flavored cheddar in wax. Enjoy with crackers, dried fruits, honey, your favorite jam—or a caramelized onion spread for something savory. Taste: Robust & sharp with protein crystals. Pairings: Cabernet Sauvignon, Merlot; Lager, Pale Ale. Made with raw milk and traditional rennet.

This American original, and the first ever Alpine/Cheddar cross, is made using 7 cultures including Cheddar and Gruyere. It is then cave-aged (which creates that "crunch" from crystallized proteins) by Jasper Hill who provides a customized aging environment. Enjoy with apples, pears and fig jam on a cheese board. Taste: Sweet, nutty, and savory; Cheddar and Gruyere notes Pairings: Off-dry sparkling apple cider, malty brown ale, or English ale Made with pasteurized cow's milk and microbial rennet.

The Musser family of Milton, Iowa gave up farming to make artisanal cheeses the old fashioned way. They source their milk from their neighbors who are small, family owned Amish and Mennonite farms less than 30 miles from the creamery. Enjoy on a charcuterie board, grated on salads or soups, in mac-n-cheese, melted on burgers, sandwiches, scalloped potatoes, casseroles. Taste: Mild, creamy, sweet and savory with caramelized onions. Pairings: Riesling, Sauvignon Blanc, unoaked Chardonnay; Pinot Noir; IPA or Blonde Ale. Made with pasteurized cow's milk and vegetarian rennet.

Made at Manor Farm in North Cadbury, Somerset, owner and cheesemaker Jamie Montgomery has amassed numerous awards for his artisan muslin-bound cheddar. Lush pastures and raw milk from their own herd, allow the terroir of Somerset to shine through in his cheese. Enjoy with apples, apple chutney or apple pie; nice with charcuteries. Taste: Creamy, buttery, rich, nutty, brothy, savory flavor. Pairings: Full-bodied red’s, Hard Cider, Pale Ale. Made with raw cow's milk and traditional rennet.

Bathed in Green Chartreuse, a French liqueur made solely by two monks from 130 plants and flower, Moon Rabbit is hand-crafted in Wisconsin from Deer Creeks original cheddar and boasts a light green hue. Enjoy with a crusty French bread, pistachios, cherries, or dark chocolate. Taste: creamy cheddar with delicate herbal notes Pairing: crisp unoaked Chardonnay, Rhone Red Wine, Gin Made with pasteurized cow's milk and microbial rennet.

Handcrafted in Iowa by Milton Creamery, a family-owned dairy rooted in Mennonite traditions. This award- winning cheddar is made with milk from local Amish farms and aged naturally in clothbound wheels, a nod to traditional English cheddars. Grilled cheese, grated over roasted vegetables, or paired with apple pie. Taste: Sharp, nutty, and complex with tangy crystallization from extended aging. Pairings: Malbec, English-style Pale Ale, dry cider. Made with pasteurized cow's milk and traditional rennet.

Made at Plymouth Artisan Cheese on the Calvin Coolidge State Historic Site in Plymouth Notch, Vermont by cheesemaker Jesse Werner, this family-owned business is continuing the farms cheesemaking tradition using pasture-raised cow’s milk, the Coolidge's original recipe and by hand-dipping each flavored cheddar in wax. Enjoy with crackers, dried fruits, honey, your favorite jam—or a caramelized onion spread for something savory. Taste: Robust & sharp with protein crystals. Pairings: Cabernet Sauvignon, Merlot; Lager, Pale Ale. Made with raw milk and traditional rennet.

Artisan made in small batches in Lancaster County Pennsylvania—the heart ofA mish Country—with grass-fed, organic milk from cows that produce only the natural A2 protein. Local Amish family farms, who still only use harnessed horses for all their farming needs, are at the center of every Sky Top Organics cheese. Enjoy with nachos, quesadillas, burgers, casseroles, enchiladas, and mac and cheese. Taste: Mild, buttery, slightly nutty and sweet with tangy notes. Pairings: Riesling, Chardonnay, Sauvignon Blanc, Beaujolais, Merlot Pinot Noir; Lager, Pilsner, IPA or Brown Ale. Made with pasteurized A2 cow's milk, and traditional rennet. Non-GMO, Organic

Smith’s Country Cheese in Winchendon, Massachusetts combines hard work, old fashioned family traditions, and a commitment to reducing their carbon footprint to produce their artisan, farmstead cheeses, like this hickory smoked Cheddar. Taste: Classic mild cheddar, sweet; light smoke and spiciness. Pairings: Chardonnay or Lite Beer. Made with raw cow's milk and vegetarian rennet.

Created in 2020, this vintage aged cheddar made in North Wales by the Snowdonia Cheese Company, is colbalt-coloured in honor of the former state mines where it is aged for 18 months. Try it with something hearty like sourdough or walnut bread paired with an onion or apple chutney. Taste: Sweet and creamy with crunchy crystals and a savory, tangy finish Pairing: Merlot, Cabernet Sauvignon, fruity reds or ports, Chardonnay or White Burgundy; cider

White Stilton, along with Blue Stilton, has PDO status. Only three counties—Derbyshire, Leicestershire and Nottinghamshire—may be called Stilton, and only seven dairies are licensed to make White Stilton (which is the same cheese as Blue Stilton, but without the introduction of the penicillium roqueforti mold). A snacking cheese; great for salads or on a cheeseboard. Taste: A young, fresh cheese with a mild flavor and crumbly texture. Pairings: Pinot Grigio or White Bordeaux. Made with pasteurized cow's milk and vegetarian rennet.

Hand-crafted by the Beehive Cheese Company in Uintah, Utah, this cheddar style cheese is hand rubbed with a blend of black tea and pure bergamot oil. Nice on a cheese plate; snacking. Taste: A creamy cheese with fragrances of orange blossoms or bergamot. Pairings: Fruit-forward or floral wines; pilsners or chocolate stouts. Made with pasteurized cow's milk and vegetarian rennet.

Handcrafted by the Webb family at Rocking W Cheese, their farmstead dairy in Olathe, Colorado, the sharpest of their cheddar offerings is blended with blueberries to create a fruity, creamy dessert cheese. Enjoy on a cheeseboard as a snack or dessert with cinnamon tortas, fresh fruit and candied nuts. Taste: Mild, creamy, sweet and tangy. Pairings: Sweet whites or sparkling; fruit beers or stouts; Schnapps. Made with pasteurized cows milk and vegetarian rennet.

Made with pasteurized cow's milk and vegetarian rennet.

Handcrafted by Yancey’s Fancy, this aged artisan cheddar is a New York style cheddar that has been infused with ground horseradish. Enjoy with crackers or melt on a sandwich, baked potato or Brat. Taste: Creamy and soft with a bit of sharpness and extra kick. Pairings: Chianti, Chenin Blanc. Made with pasteurized cow's milk and vegetarian rennet.

Handmade by Smith’s Country Cheese in Winchendon, Massachusetts, the family owned farm is committed to family traditions, providing the best care and environment for their cows and making quality raw farmstead cheeses. Cooking: Enjoy in sandwiches or on crackers with prosciutto, smoked salmon, pickled vegetables, fresh fruits, nuts and honey. Taste: Smooth, creamy, and buttery with fresh dill and garlic flavors. Pairings: Sauvignon Blanc, Pinot Grigio; Pilsner, blonde ales, pale ale. Made with raw cow's milk and vegetarian rennet.

Smith’s Country Cheese in Winchendon, Massachusetts combines hard work, old fashioned family traditions, and a commitment to reducing their carbon footprint to produce their artisan, farmstead cheeses. Add diced apple and cheese to your pancakes or biscuits for a savory anytime treat. Taste: Well balanced, medium sharp cheddar & mild sage flavor. Pairings: Pale Ale Made with raw cow's milk and vegetarian rennet.

Artisanal and hand-made, Wooly Wooly cheeses are from Spain’s Murcia region near the Mediterranean coast. Grazing in an area famous for its wines, the hardy Lacaune sheep forage alongside their shepherds. They produce a rich milk ideal for making cheeses like this round which has been coated with honey and oregano--infusing the flavors from the outside in. Enjoy on a cheese board with Jamón Serrano ham, membrillo and Valencia almonds. Taste: Rich with sweet herbal notes, a hint of tang and a Manchego-like texture. Pairings: Albariño, Rioja; Nut brown ale, Porter, or Stout. Made with raw sheep's milk and traditional rennet.

Adorned with organic and edible flowers and herbs, this visually stunning cheese is a shout out to the alpine meadows throughout the ‘Hay Belt’. Underneath the flowers lies Hubaner, a washed-rind cheese made in Austria by cheesemaker Hans Kempf. A beautiful cheese for any platter! Taste: Dense and smooth; long rich flavors are milky and nutty with herbaceous notes. Pairings: Riesling, Bavarian beer. Made with raw cow's milk and traditional rennet.

Hand-crafted by the Beehive Cheese Company in Uintah, Utah, this cheddar style cheese is hand rubbed with Turkish espresso coffee and French lavender buds. Goes well with crisp fruit and nut crackers. Taste: Nutty, butterscotch and caramel notes near the rind; interior has a mellow earthiness. Pairings: Red wines; Porter, stout, bocks, or some brown ales. Made with pasteurized cow's milk and vegetarian rennet.

Hand-crafted by the Beehive Cheese Company in Utah. Taste: Subtly balanced with spicy, sweet and creamy notes. Pairings: Sweet white wines; Pale lagers or Mexican beers. Made with pasteurized cow's milk and vegetarian rennet.

Hand-crafted by the Beehive Cheese Company in Utah, Promontory, their flagship Irish-style cheese, is loaded with New Mexican Hatch Chiles, and then rubbed with a red chili and spice mix. Goes well with Mango, prickly pear fruit, or sour fruits and 70% cocoa dark chocolates. Taste: Subtly balanced with spicy, sweet and creamy notes. Pairings: Sweet white wines; Pale lagers or Mexican beers. Made with pasteurized cow's milk and vegetarian rennet.

This young Pecorino Dolce is made from farm fresh milk from Italy’s island farmers of Sardinia, a mountainous Mediterranean landscape that lends itself to dairy sheep. Enjoy as a snack with a baguette, on a charcuterie board, add to sandwiches, salads, lasagna, ravioli; conclude dinner with a bite or two. Taste: Fresh, creamy, and balanced with truffle flavor; the rind is inedible. Pairings: Italian wines, mild, fruity reds, crispy whites. Made with pasteurized sheep's milk and traditional rennet.

Originally created to promote the Toggenburg goat breed, this 2nd version has a flower rind to reflect the alpine pastures where the goats graze. Made by hand in a copper vat at Güntensperger Käse AG by cheesemaker Reto Güntensperger--who grew up in a dairy in the Toggenburg hills, his bed just steps from the cheesemaking room. Committed to sustainable production practices, the family’s dairy specializes in creating traditional Swiss cheeses using milk from local farms. Pretty on a cheese board! Taste: Mildly goaty, creamy and rich; the rind is colorful and edible. Pairings: Riesling, Gewürztraminer, IPA. Made with raw goat's milk and traditional rennet.

Made in Bornholm, Denmark on an island situated in the Baltic Sea, Havarti was first developed by a 19th century Danish dairy pioneer named Hanne Nielsen and was named after her farm: Havartigaard. With added caraway, a co-op of farmers supply the milk to this one and only creamery on the entire island. Enjoy with crackers or on a sandwich. Taste: Mild, creamy, buttery, tangy zest Pairings: Dry Riesling; an American stout. Made with pasteurized cow's milk and traditional rennet.

Made in Bornholm, Denmark on an island situated in the Baltic Sea, Havarti was first developed by a 19th century Danish dairy pioneer named Hanne Nielsen and was named after her farm: Havartigaard. Enjoy alone or on a sandwich; try in a fondue. Taste: Mild with the aromatic scent and flavor of dill. Pairings: Sauvignon Blanc Made with pasteurized cow's milk and traditional rennet.

Made in Treviso, Italy, by cheese merchants, Perlagrigia is washed and then rubbed, first with truffle infused olive oil and then a blend of spices and ash. Serve as an antipasto before grilled steak, with sundried tomatoes and balsamic onions. Tasting: Young fresh, soft & smooth with distinct flakes of black truffle. Pairing: Serve with robust reds. Made with pasteurized cow's milk and traditional rennet.

Handcrafted by Yancey’s Fancy —artisan cheesemakers that combine traditional cheese making methods with non-traditional ingredients— this New York style cheddar has been infused with added bits of bacon and maple syrup. Elevate your BLT or ham sandwich. Taste: Maple sweet, while bacon adds savory caramelized and smoked flavored notes. Pairings: Honey Ale or Stout. Made with pasteurized cow's milk and vegetarian rennet.

The base for gumbo and jambalaya, the "holy trinity" in Cajun cuisine—onions, bell peppers and celery— has been added to the curd of this farmstead cheese made in Thorp, Wisconsin by Marieke Penterman. This Dutch born cheesemaker moved to Wisconsin with her husband to live out their dreams of dairy farming and created her first farmhouse ‘boerenkaas’ or gouda in 2006. This excellent melter would make a good grilled cheese sandwich paired with apples. Taste: Creamy with an aromatic flavor base of green bell pepper, celery, and onion. Pairings: Sauvignon Blanc; Brown Ale. Made with raw cow's milk and traditional rennet.

This very British cheese, named after The Pickwick Papers by Charles Dicken’s, is a creamy cheddar blended with caramelized onions to create a sweet and savory combination. Enjoy warmed and topped on a crostini, burger, sandwich, casserole or potato dish. Taste: Buttery, rich and tangy with caramelized onions. Pairings: Pinot Noir, Chenin Blanc, Riesling, a pale ale. Made with pasteurized cow's milk and traditional rennet.

Made in a small village cheese dairy near St. Gallen, wild garlic, or Ramp, emerges in the Spring. Not only do the free roaming cows enjoy grazing the garlic tops in their Alpine meadows, but the cheesemaker picks and adds it to the curd, while the affineur, Walo von Mühlenen, ages it to ‘perfection’. Easy to melt, enjoy on your morning eggs, grilled sandwiches or casseroles. Taste: Creamy, nutty, garlicy with mild citrus notes; slightly aromatic. Pairings: Red Beaujolais, white Chardonnay. Made with raw cow's milk and traditional rennet.

Handcrafted by Yancey’s Fancy —artisan cheesemakers that combine traditional cheese making methods with non-traditional ingredients—this New York style cheddar has been infused with toasted onion pieces and sour cream and onion seasoning. Melt me! Enjoy with omelets, quiche, burgers, meatloaf, steak fries, baked potatoes, quesadillas, or paninis. Taste: Savory; grilled, caramelized onion flavor Pairings: Zinfandel or Chardonnay Made with pasteurized cow's milk and vegetarian rennet.

This artisan marbled Cheddar has been infused with Madagascar bourbon and freshly ground vanilla bean. The Doe is bandaged-wrapped and handcrafted in Wisconsin from Deer Creeks original Cheddar. Enjoy with baked ham, cashews, cherries, dried fruit, apple pie, shortbread and or chocolate. Taste: Creamy and savory with warm and sweet woody notes. Pairings: Champagne, Chardonnay, Cognac, Bourbon, Hard Cider, Coffee. Made with pasteurized cow's milk and microbial rennet.

Wensleydale, one of England’s oldest cheeses, is hand-made in North Yorkshire. Local limestone pastures give the cow’s milk a natural acidity and its unique flavor, for which it is famous, making it a natural partner to a fruit like apricots. Serve as a lovely dessert cheese or add to a cheeseboard. Taste: Light and creamy with sweet and summery apricots. Pairings: Sauvignon Blanc, Prosecco, Malbec or Pinot Noir; wheat beers. Made with pasteurized cow's milk and vegetarian rennet.

Wensleydale, one of England’s oldest cheeses, is hand-made in North Yorkshire. Local limestone pastures give the cow’s milk a natural acidity and its unique flavor, for which it is famous, making it a natural partner to a fruit like cranberries. Pair with fruitcake and nuts, add to a holiday cheeseboard; salad. Taste: Fresh and clean with the tang of cranberries. Pairings: Fresh fruity wines: Beaujolais, Viognier, Sauvignon Blanc. Made with pasteurized cow's milk and vegetarian rennet.

Wensleydale, one of England’s oldest cheeses, is hand-made in North Yorkshire. Local limestone pastures give the cow’s milk a natural acidity and its unique flavor, for which it is famous. Lemon curd and honey pair beautifully with this cheese. Enjoy this dessert cheese alone or paired with apple pie or berries. Taste: Mild, rich, creamy and lemony with a bit of sweetness. Pairings: Port, Gewürztraminer, Chardonnay. Made with pasteurized cow's milk and vegetarian rennet.

Produced in the town of Hawes in Wensleydale, England, the Wensleydale pastures give this cow/ewe milk cheese the unique flavor for which it’s known. Combine with sweeter produce, such as fruit. Taste: A lemony tang which tends to sharpen with age; sweet from the mango & warm from the ginger. Pairings: Cabernet Sauvignon Made with pasteurized cow's milk and vegetarian rennet.

Produced in the town of Hawes in Wensleydale, England, the local limestone pastures give this cow milk cheese the tangy flavor for which it’s known. Blended with fruit, it turns into a lovely dessert cheese. Crumble on a salad or grilled chicken; enjoy as a dessert. Taste: The lemony tang of Wensleydale blended with sweet pears & apples. Pairings: Fruity white wine; Pinot Grigio. Made with pasteurized cow's milk and vegetarian rennet.

Blended with candied lemon peel, only seven dairies are licensed to make White Stilton. This is the same cheese as Blue Stilton, but without the introduction of the penicillium roqueforti mold. This is a dessert cheese that can be enjoyed alone. Taste: Mild, creamy, sweet and candied lemon zest. Pairings: Sauvignon Blanc. Made with pasteurized cow's milk and vegetable rennet.

White Stilton® & Blue Stilton® are, in essence, the same cheese, but part ways when one has blue added to it, the other ‘fruit’. Clawson’s newest cheese, Sweet Sensations, doesn’t have fruit but toffee pieces that have been blended in to make a lovely dessert cheese. Bake into a crumble pie; enjoy as a dessert. Taste: Rich, crumbly, creamy with the buttery sweetness of the toffee; a cheesecake-like. Pairings: White Zinfandel. Made with pasteurized cow's milk and vegetarian rennet.

Windsor Red, a cheddar cheese blended with a bit of Port and Brandy, is a product of Long Clawson Dairy. Founded in 1911, twelve Leicestershire farmers formed a co-op to produce cheese in the village of Long Clawson. Striking on a cheese board or in a salad; enjoy with crackers. Taste: Smooth and mild cheddar; sweet from the port and brandy. Pairings: Sangiovese, Chianti. Made with pasteurized cow's milk and microbial rennet.

Zebra Crossing is the newest artisan cheese made by Klein River Cheese, a family-run business for over 20 years. This South African creamery is 20 minutes from the South Atlantic Ocean where grass-fed Jersey cows milk is used to make this wine and crushed-olive rinded Gouda-style cheese. A nice addition to any cheese board. Taste: Firm; milky, slightly salty with notes of toasted macadamia nuts. Pairings: Fruity reds or a light white wines. Made with pasteurized cow's milk and vegetarian rennet.

Made in Puglia (the heel of Italy’s “boot” and an area known for its centuries old farmland and Mediterranean coastline) fresh buffalo and cow’s milk whey, rice flour, lemon and sugar; a version of an Italian ‘cheesecake’. Enjoy with tea for an afternoon snack or after dinner for dessert. Taste: Creamy, a lemon tang, slightly sweet and fruity; cheesecake-like. Pairings: Prosecco; herbal teas. Made with pasteurized cow's and buffalo's milk and traditional rennet.

Inspired by the Wisconsin Old Fashioned (made with brandy) Holiday Cheer is made at the Blakesville Creamery in Port Washington, Michigan by cheesemaker Veronica Pedraza. Cherry leaves--soaked in Brandy--are hand-wrapped around truckles of chèvre that have a line of orange zest running through its center. Enjoy surrounded with sweet items like Amarena cherries, candied nuts and nougat. Taste: Fresh, rich, creamy, bright and citrusy. Pairings: Mulled Wine and Brandy Old Fashioneds. Made with pasteurized goat's milk and vegetarian rennet.

Originally made in 1957 in Normandy, France by François Boursin, it is now made by the Bel Groupe—which is headquartered in Suresnes, France—using milk from nearby farms and upholding the French tradition of fresh ingredients and herbs. Enjoy on a cheese board, spread on bread or crackers, in pasta and savory dishes. Taste: Soft, creamy, rich and spreadable with an earthy truffle flavor. Pairings: Pinot Noir, Chardonnay, dry sparkling wines. Made with pasteurized cow's milk and microbial rennet.

Brillat Savarin is only made by three dairies around the Champagne and Burgundy regions, and this lovely double cream has been rolled in cranberries. A lovely dessert cheese and display on a cheeseboard. Taste: Buttery and creamy with sweet bits of cranberry. Pairings: Champagne Made with pasteurized cow's milk and traditional rennet.

Hand-made by the third generation of the Jacquin family Dairy in Frances Loire Valley, an area on the open plains much like Kansas, this artisan chevre is rolled in dried, edible rose petals. Pretty on a cheese board with a crusty bread or crackers & honey. Taste: Fresh, soft, creamy, and bright with herbal notes. Pairings: Prosecco, Sauvignon Blanc, Chardonnay, Pinot Grigio, Chenin Blanc, Chablis. Made with pasteurized goat's milk and traditional rennet.

Handmade in Vermont by Maplebrook Farms, Burrata’s outside is fresh mozzarella, but the inside is filled with Stracciatella, a thin layer of fresh cream and little bits of hand pulled curd. Enjoy with fresh tomatoes and basil or prosciutto and figs; scoop out center with crusty bread. Taste: Fresh milk; creamy. Pairings: Cabernet/Merlot (Bordeaux), Cabernet Sauvignon, Grenache, Pinot Noir, Roija, Tempranillo. Made with pasteurized cow's milk and vegetarian rennet.

Made in the Piedmont region of Italy, this little button of fresh Italian mixed milk cheese is topped with a light shaving of black truffle. Spread on brown bread or enjoy with fresh fruit and marmalade. Taste: Soft and fresh-ripened; clean acidity; tangy goat milk balances the earthy truffles. Pairings: Italian wines, Prosecco, crisp ales. Made with pasteurized cow and goat's milk and traditional rennet.

Located near Lindsay, Ontario, artisan cheeses are hand-crafted at the Mariposa Dairy, the largest goat farm in Canada. They purchase additional goat milk locally (Southern Ontario, Canada) from over 50 family run farms many of which are Amish families. An irresistible spread for baguettes and bruschetta. Taste: Sweet and creamy. Pairings: Mimosa made with Prosecco. Pilsner beer. Made with pasteurized goat's milk and microbial rennet.

Hand-made by the third generation of the Jacquin family Dairy in Frances Loire Valley, an area on the open plains much like Kansas, this artisan heart-shaped chevre is adorned with dried, edible flower petals. Pretty on a cheese board with crackers, nuts, fruit and honey; add to salad or dessert. Taste: Soft, creamy, bright & herbaceous with floral notes. Pairings: Prosecco, Sauvignon Blanc, Chardonnay, Pinot Grigio, Chenin Blanc. Made with pasteurized goat's milk and traditional rennet.

Delamere Dairy’s goats’ butter is churned from the cream that is skimmed from our goats’ milk. Deliciously mild, it can be enjoyed by those looking for an alternative to cows’ butter for health reasons, or people simply looking for something special to add to their basket. Goats’ butter can be used in just the same way as you would use ordinary butter, spread on toast, melted in a baked potato or as a cooking ingredient. Or why not serve it with bread as part of a dinner party, it makes a great talking point.

Brillat Savarin is only made by three dairies around the Champagne and Burgundy regions, and this lovely double cream has been rolled in cranberries. A lovely dessert cheese and display on a cheeseboard. Taste: Buttery and creamy with sweet bits of cranberry. Pairings: Champagne Made with pasteurized cow's milk and traditional rennet.

The essential ingredient to a traditional English cream tea. Perfect spread thickly over a warm scone with a dollop of strawberry jam. Why not also try with fresh strawberries, berries or on pies as an indulgent alternative to whipped cream. Taste: mild, slightly sweet flavor and butter-meets-whipped cream texture Pairing: Hard tea, English Breakfast tea Made with pasteurized cow's milk. Vegetarian.

Kyrssos Co® Feta is made by the Klondike Cheese Co, a 4th generation family-owned Wisconsin cheese company— and 5 Wisconsin Master Cheesemakers—who is recognized for their authentic Feta, made with local cow’s milk, using traditional Greek methods. Use for topping fruit, salads, pizza, or soups like tomato or vegetable. Taste: Rich and creamy; firm, yet crumbly; tangy and slightly salty with bits Pairings: Pinot Blanc, Pinot Noir, Sauvignon Blanc, Zinfandel. Made with pasteurized cow's milk and microbial rennet.

Flinders is a marriage of fresh water buffalo cheese, the indigenous South Australian Saltbush, and eucalyptus flavored petals from their Bottle Brush shrub. The milk comes from a buffalo dairy in Mypolonga, Australia where all the milk is exclusive to cheesemaker Kris Lloyd. Serve tossed in a salad of heirloom tomatoes, red onion and a drizzle of olive oil. Taste: Rich, creamy, and ‘spreadable’. Pairings: Dry sparkling white wine. Made with pasteurized buffalo milk and vegetarian rennet.

The Isigny terroir has the advantage of a mild, damp climate; is near the sea; and enjoys the benefits of the Bessin and Cotentin marshes. The cows which graze there are fed on grass rich in iodine, beta carotene and trace elements.

The Bush Buff is a marriage of a fresh water buffalo cheese and an indigenous South Australian bush tomato that has been dried and smoked before being dusted onto the fresh curd. The milk comes from a buffalo dairy in Mypolonga, Australia where all the milk is exclusive to cheesemaker Kris Lloyd. Serve with hot baked potato, hot crusty bread, salads or antipasto. Taste: Rich, creamy, and ‘spreadable’. Pairings: Crisp white wine. Made with pasteurized buffalo's milk and vegetarian rennet.

This artisanal, Gold winning feta is made by Kris Lloyd, a self taught cheesemaker. A marriage of fresh curd, peppercorns, thyme, and garlic, the water buffalo milk comes from a buffalo dairy in Mypolonga, Australia where all their milk is used exclusively by Kris Lloyd. Spread on a crusty bread; use as you would a goat’s feta. Taste: Rich, creamy, fresh, acidic flavor complemented by the herbs. Pairings: Beaujolais, Sauvignon Blanc, Pinot Noir, Zinfandel; Belgian IPA, Hefeweizen. Made with pasteurized buffalo's milk and vegetarian rennet.

Made at the award winning LaClare Creamery in Malone, Wisconsin, fresh milk is sourced from local farms. “Right in our backyard, we have the highest concentration of dairy goat farming in the nation.” Enjoy on a Cheeseboard, for dessert, or spread on crackers for a snack. Taste: Fresh, creamy, sweet and tart; apples & cinnamon. Pairings: Chardonnay, Pinot Noir; Ciders, fruit beers, Pilsner. Made with pasteurized goat's milk and traditional rennet.

Made at the award winning LaClare Creamery in Malone, Wisconsin, fresh milk is sourced from local farms. “Right in our backyard, we have the highest concentration of dairy goat farming in the nation.” Enjoy on a Cheeseboard, for dessert, or spread on a bagel for breakfast. Taste: Fresh, creamy, sweet and tart; cranberries & cinnamon. Pairings: Prosecco, Riesling, Cabernet Sauvignon; Porters, Fruit Beers. Made with pasteurized goat's milk and traditional rennet.

Made at the LaClare Creamery in Malone, Wisconsin, this flavored chèvre is made with goat milk--not more than 10 miles of the creamery--and a blend of garlic, onion, parsley, marjoram, and oregano. Enjoy with crackers, bagels, fresh veg, mashed potatoes, wraps, sandwiches, paninis, or stuffed mushrooms. Taste: Milky, delicate, mild, tangy and herbal. Pairings: Zinfandel, Cabernet Sauvignon; Ambers, Pilsners. Made with pasteurized goat's milk and vegetarian rennet.

Made at the LaClare Creamery in Malone, Wisconsin, this flavored chèvre is made with milk not more than 10 miles of the creamery. Their Original Goat Cheese is blended with Vermont maple syrup and pure bourbon extract to create a complementary combination. Enjoy with crackers, bagels, toast, and fresh fruit. Taste: Milky, delicate, mild and tangy chèvre with sweet maple flavor with a bourbon aroma. Pairings: Cabernet Sauvignon; Stouts, Dark Ales. Made with pasteurized goat's milk and vegetarian rennet.

Made at the LaClare Creamery in Malone, Wisconsin, this flavored chèvre is made with milk not more than 10 miles from the creamery. This seasonal goat cheese is infused with pumpkin puree and cinnamon to create a winning combination. Enjoy on crackers, bagels, toast, and in desserts like cheesecake or cream cheese frostings. Taste: Sweet and creamy with pumpkin spice and cinnamon flavor. Pairings: Riesling; ciders; fruit beers, pilsners, or Weiss beers. Made with pasteurized goat's milk and vegetarian rennet.

Laura Chenel introduced America to goat chevre in 1979 and this cranberry chevre is a classic combination. Fresh goat cheese is mixed with sweetened cranberries and cinnamon for versatile cheese. njoy on a cheese board with nutty or rosemary crackers, crumbled on a salad with caramelized nuts or as a layer in a turkey sandwich. Taste: Fresh, creamy, tangy with sweet-tart cranberries. Pairings: Champagne, Prosecco, Sauvignon Blanc, Chenin Blanc, Riesling, Pinot Noir, Malbec. Made with pasteurized goat's milk, and microbial rennet.

Laura Chenel introduced America to goat chevre in 1979 and this new spicy-sweet chevre is inspired by the food culture of Sonoma, CA. Fresh goat cheese is mixed with mango puree and habanero pepper for sweet, hot and creamy cheese. Enjoy on a cheese board with dark chocolate, crumble on top of a salad, add to fish tacos, or in desserts like cheesecake. Taste: Fresh, creamy, sweet and spicy. Pairings: Champagne, Prosecco; Mexican-style lagers like Modelo Negra, Bohemia, or Victoria. Made with pasteurized goat's milk and microbial rennet.

Made at Woodside Cheese Wrights by cheesemaker Kris Lloyd, Monet is an artisan chevre dressed up with organic edible flowers and seasonal herbs to create a visual triumph that gives a nod to Claude Monet’s personal gardens. “You only need two cheeses on your platter. The Monet and a brie or camembert. It doesn’t need to be any more complicated than that,” explains Kris Lloyd. “If you want to get a little fancy, pick up a pint of fresh strawberries and some sticky, gooey honey. You’ll want to cut the berries in halves and pop them on to top of the brie. Infuse your honey with some thyme or macadamia nuts and drizzle that over the brie and strawberries. It’s simple but absolutely heavenly!” Taste: Bright, creamy and citrusy. Pairings: Prosecco. Made with pasteurized goat's milk and vegetarian rennet.

Made by Montchevre, this hand crafted ‘cold brew & donut’ chevre-- which hit the market at the end of 2024--is made by two French born cheesemakers, Arnaud Solandt and Jean Rossard. This unique chevre is made with fresh milk from local family farms, then blended with honey, dried coffee, vanilla extract, and cinnamon. Enjoy spread on toast for breakfast or on a dessert cheese board; add to your favorite baked goods. Taste: Fresh and creamy with flavors of coffee and a sweet doughnut. Pairings: Cup of coffee. Made with pasteurized goat's milk and vegetarian rennet.

Made at the award winning LaClare Creamery in Malone, Wisconsin, fresh milk is sourced from local farms. “Right in our backyard, we have the highest concentration of dairy goat farming in the nation.” Enjoy on a Cheeseboard, for dessert, or spread on a bagel for breakfast. Taste: Fresh, creamy, sweet and tart; cranberries & cinnamon. Pairings: Prosecco, Riesling, Cabernet Sauvignon; Porters, Fruit Beers. Made with pasteurized goat's milk and traditional rennet.

Made by Montchevre, this hand crafted herbed chevre is the result of two French born cheesemakers, Arnaud Solandt and Jean Rossard, combining their skills to develop a cheesemaking business in Wisconsin specializing in French style cheeses. Ideal for spreading on crackers, crumbling into salads, or adding to flatbreads and omelets. Taste: Tangy and creamy with a fresh, herbal finish. . Pairings: Sauvignon Blanc, Grüner Veltliner, wheat beer. Made with pasteurized goat's milk and vegetarian rennet.

Handmade at Nettle Meadow Goat Farm in New York, fresh, mixed- milk cheese is infused with a variety of flavors. Their goats’ diet of wild raspberry leaves, nettle, kelp, comfrey, garlic, barley & goldenrod reflects their motto of “Happy Goats, Great Cheese.” Thick and spreadable with a milky tang, use as you would a cream cheese. Pairings: Sparkling wines. Made with pasteurized goat's milk and vegetarian rennet.

Handmade at Nettle Meadow Goat Farm in New York, fresh, mixed- milk cheese is infused with a variety of flavors. Their goats’ diet of wild raspberry leaves, nettle, kelp, comfrey, garlic, barley & goldenrod reflects their motto of “Happy Goats, Great Cheese.” Thick and spreadable with a milky tang, use as you would a cream cheese. Pairings: Sparkling wines. Made with pasteurized goat's milk and vegetarian rennet.

Handmade at Nettle Meadow Goat Farm in New York, fresh, mixed- milk cheese is infused with a variety of flavors. Their goats’ diet of wild raspberry leaves, nettle, kelp, comfrey, garlic, barley & goldenrod reflects their motto of “Happy Goats, Great Cheese.” Thick and spreadable with a milky tang, use as you would a cream cheese. Pairings: Sparkling wines. Made with pasteurized goat's milk and vegetarian rennet.

Handmade at Nettle Meadow Goat Farm in New York, fresh, mixed- milk cheese is infused with a variety of flavors. Their goats’ diet of wild raspberry leaves, nettle, kelp, comfrey, garlic, barley & goldenrod reflects their motto of “Happy Goats, Great Cheese.” Thick and spreadable with a milky tang, use as you would a cream cheese. Pairings: Sparkling wines. Made with pasteurized goat's milk and vegetarian rennet.

Handmade at Nettle Meadow Goat Farm in New York, fresh, mixed- milk cheese is infused with a variety of flavors. Their goats’ diet of wild raspberry leaves, nettle, kelp, comfrey, garlic, barley & goldenrod reflects their motto of “Happy Goats, Great Cheese.” Thick and spreadable with a milky tang, use as you would a cream cheese. Pairings: Sparkling wines. Made with pasteurized goat's milk and vegetarian rennet.

Handmade at Nettle Meadow, an artisanal cheese making farm and animal sanctuary in New York, Simply Sheep is just that, made with 100% sheep’s milk. Grazing alongside their fellow goats, a natural diet of hay, grains, wild herbs and of course nettles, makes for a simply good cheese. Enjoy with dried cherries or cherry jam, crusty bread & salami. Taste: Bloomy; dense, fresh and rich with flavors of grass, mushrooms, and earth. Pairings: Wheat Beers, Rose or Sauvignon Blanc, Sparkling whites. Made with pasteurized sheep's milk and vegetarian rennet.

This artisanal, Gold winning feta is made by Kris Lloyd, a self taught Australian cheesemaker. This unique feta is a marriage of fresh curds rolled in lemon myrtle— from the farm next door—with additional lemon myrtle and seasonal herbs added to the jars. The water buffalo milk comes from a buffalo dairy in Mypolonga, Australia where all their milk is used exclusive by Kris Lloyd. Use as you would a goat’s feta. Taste: Rich, creamy, fresh, bright and citrusy. Pairings: Sauvignon Blanc, Pinot Grigio, Alberino, Chenin Blanc, Riesling, Chablis, Prosecco; Wheat Ales. Made with pasteurized buffalo's milk and vegetarian rennet.

This artisanal, Gold winning feta is made by Kris Lloyd, a self taught Australian cheesemaker. This original feta features fresh curds infused with a mixture of tiny native bush tomato's—hand harvested and gently smoked—and native pepperleaf. The water buffalo milk comes from a buffalo dairy in Mypolonga, Australia where all their milk is used exclusively by Kris Lloyd. Enjoy on Bruschetta or in a salad. Taste: Rich, creamy, savory, smoky, and tangy. Pairings: Crisp white wine. Made with pasteurized buffalo's milk and vegetarian rennet.

This artisanal, Gold winning feta is made by Kris Lloyd, a self taught Australian cheesemaker. The water buffalo milk comes from a buffalo dairy in Mypolonga, Australia where all their milk is used exclusively by Kris Lloyd. Enjoy on Bruschetta or in a salad. Taste: Rich, creamy, and tangy. Pairings: Crisp white wine. Made with pasteurized buffalo's milk and vegetarian rennet.

Smith’s Country Cheese in Winchendon, Massachusetts combines hard work, family traditions, and a commitment to reducing their carbon footprint to produce their artisan, farmstead cheeses. Their Port Wine Spread is made with their flagship Gouda blended with fresh butter, salt, port wine and an all-natural, organic coloring made from vegetable and fruit juices. Enjoy with crackers, crostini, fresh or dried fruit, nuts, prosciutto, salami, olives and pickles. Taste: Creamy, savory and rich. Pairings: Tawny Port; dark, nutty beers. Made with raw cow's milk and vegetable rennet.

A cheese originating in Puglia, Italy, Stracciatella--meaning "little rags" or "shreds"--is made by fresh torn mozzarella mixed and soaked in rich, fresh cream. The fifth generation of the Liuzzi family in Hamden, CT continue to uphold the traditional recipes from founding brothers Pasquale (Lino) and Nicola Liuzzi. Enjoy on bruschetta, pasta, pizza, salad, or with fresh fruit like peaches, figs, or melons. Taste: Mild, rich, creamy, milky, and slightly salty. Pairings: Pinot Grigio, sparkling wines; blonde ales, wheat beers. Made with pasteurized cow's milk and vegetarian rennet.

Artisanal, hand-made, soft and spreadable, Wooly Wooly cheeses are from Spain’s Murcia region near the Mediterranean coast. Grazing in an area famous for its wines, the hardy Lacaune sheep forage alongside their shepherds over the barren plains of La Mancha and end up producing a rich milk ideal for cheesemaking. Taste: Cream cheese-like; fresh, light, rich, sweet, mildly sheepy; a slight mushroom from the truffle Made with pasteurized sheep's milk and traditional rennet.

Artisanal, hand-made, soft and spreadable, Wooly Wooly cheeses are from Spain’s Murcia region near the Mediterranean coast. Grazing in an area famous for its wines, the hardy Lacaune sheep forage alongside their shepherds over the barren plains of La Mancha and end up producing a rich milk ideal for cheesemaking. Taste: Cream cheese-like; fresh, light, rich, sweet, mildly sheepy Cooking: Enjoy as you would a any cream cheese. Made with pasteurized sheep's milk and traditional rennet.

Made with fresh buffalo and cow milk ricotta and infused with a toasted almond paste, this Italian ‘cheesecake’ is made in Puglia, the heel of Italy’s “boot” and an area known for its centuries old farmland and Mediterranean coastline. A ‘moment of sweetness’ at the end of a meal; enjoy with dark chocolate and whipped cream. Taste: Creamy with nutty, marzipan notes. Pairings: Prosecco, Riesling, dark Rum, Cognac, Coffee (Mocha). Made with cow and buffalo milk and traditional rennet.

Made with fresh buffalo and cow milk whey, rice flour, lemon, and sugar, this Italian "cheesecake" is made in Puglia, the heel of Italy's "boot" and an area known for its centuries old farmland and Mediterranean coast-line. Taste: Creamy; a lemon tang with just a hint of sweetness; cheesecake-like Pairing: Dessert wines or Champagne Made with pasteurized cow and buffalo's milk and traditional rennet.

Artisanal and hand-made, this goat milk cheese is made in Jumilla, Spain. Grazing in an area famous for its wines, the rugged Murcian goat forages alongside their shepherds over the barren plains of La Mancha and end up producing a milk that is sweeter than other breeds. Try drizzled with olive oil; spread on a baguette with honey or fig; enjoy with pasta, egg dishes or salads. Taste: Creamy, bright, mildly goaty; slightly sweet and fruity. Pairings: Crisp white wine, Prosecco. Made with pasteurized goat's milk and traditional rennet.

Made by Carr Valley Cheese in Lavalle, Wisconsin, owner Sid Cook, a 4th generation cheesemaker and winner of more than 850 awards, “. . . felt like we were missing the quintessential dessert cheese in our line”. Sid took their cheddar cheese base, combined it with sugar, walnuts, butter, and cocoa and then pressed into a pan. Voilà! A snack with nuts or peanut butter, with aged Balsamic vinegar, baked into brownies, hot chocolate or s’mores, in an ice cream sundae, spread on a croissant with berries. Taste: Rich, savory, sweet and creamy with crunchy walnuts bits. Pairings: Dessert wines: Moscato, Port, Riesling; Coffee . . . In the cup or on the side. Made with pasteurized cow's milk and traditional rennet.

Since 1982, the Fromagerie Chèvrefeuille, has been rooted in their local economy alongside the farmers. Fleur Verte (green flower) has dried thyme, tarragon and crushed pink peppercorns coating its exterior. Enjoy on a crusty bread, salad or with crackers & grapes. Taste: Fresh, creamy, clean & herbaceous, with a tangy, lemony finish. Pairings: Crisp, young white wine or rose; crisp apple wines or hard cider. Made with pasteurized goat's milk and traditional rennet.

Made in California by 3rd generation cheesemaker, Franklin Peluso, who uses his hands to squeeze and press mounds of curds and whey to get the ideal texture and moisture content. He then uses rice flour to give the cheese its distinctive crust. Enjoy as a table cheese or an ingredient in risottos & pizzas. Taste: Soft, creamy & slightly tangy or lemony with a pronounced runny quality. Pairings: Sauvignon Blanc, Sancerre, Viognier or Pinot Grigio. Made with pasteurized cow's milk and microbial rennet.

From its start in 1982, Fromagerie Chèvrefeuille, located in the green Perigord of Nontron, France, has been rooted in their local economy with the farmers. A cheese representing the “Flavors of Périgord“, Fleur Airelles, is made with sweetened cranberries. Enjoy after dinner as a dessert, or as a snack with crackers. Taste: Fresh, sweet and tangy. Pairings: Prosecco. Made with pasteurized goat's milk and traditional rennet.

Smith’s Country Cheese in Winchendon, Massachusetts combines hard work, family traditions, and a commitment to reducing their carbon footprint to produce their artisan, farmstead cheeses. Chipotle-rubbed Gouda is made with their flagship Gouda. Enjoy with crackers, apples, dried cherries, figs, jams and chutneys; shred on burgers, eggs, and potatoes. Taste: Creamy, savory and rich with a smoky, spicy kick . Pairings: Sauvignon Blanc, Riesling, light reds with fruity notes, Pinot Noir; Bock Ale, Amber Ale or Lager. Made with raw cow's milk and vegetarian rennet.

Smith’s Country Cheese in Winchendon, Massachusetts combines hard work, old fashioned family traditions, and a commitment to reducing their carbon footprint to produce their artisan, farmstead cheeses. Great melting cheese; cream sauces, mac n cheese, on burgers. Taste: Smooth, melts evenly in the mouth; pungently smokey, tangy and sharp. Pairings: Zinfandel, Syrah, Shiraz, or Pinot Noir; a Bock beer. Made with raw cow's milk and vegetarian rennet.

A two time gold medal winner of the World Cheese Championship, this artisan goat cheese, is made by a Dutch, farmer-owned co-op whose livestock are 100% grass fed and goats graze freely on grasslands of the Dutch polder. Pair on a cheese board with: a crusty baguette or savory crackers, fresh and dried fruits (figs, apples, pears, & apricots), walnuts or pecans, honey or fig jam, Prosciutto and olives; grate over salads or dishes like, pasta, risotto and omelets. Taste: Nutty with flavors of caramel. Pairings: Sparkling whites, Riesling, Gruner Veltliner, Sauvignon Blanc, Pinot Grigio, or light Pinot Noir. Made with pasteurized goat's milk and vegetarian rennet.

Blended with Certified Hatch Valley chiles, this seasonal Fall Gouda is made by Beemster using milk from free range cows grazing on long ago drained marshes. The milk from this region is renowned for its rich texture and sweet taste. Melt and enjoy with beans & rice, tacos, nachos and fajitas. Taste: Smooth, sweet and peppery/spicy. Pairings: White wines; citrusy beers. Made with pasteurized cow's milk and traditional rennet.

Grazing freely on long ago drained marshes, the milk from this region is renowned for its rich texture and sweet taste. Beemster’s classic Gouda has been infused with clove, nutmeg and cinnamon to create a rich savory Gouda for Fall. Enjoy with other autumn foods: turkey, squash, cranberry chutney or sweet potato gnocchi. Taste: Buttery, nutty and the flavors of clove, nutmeg and cinnamon. Pairings: Sparkling wines, Muscato, Riesling and Sauternes. Made with pasteurized cow's milk and traditional rennet.

Made in the Netherlands using traditional Dutch cheesemaking methods, this quirky Gouda has had lemon and charcoal added to its curd. Because it's highly aesthetic, black food has become more and more popular over the last few years. Join the trend and surprise friends by adding this cheese to your cheeseboard. Taste: Semi-firm cheese, smooth with the taste of lemon. Pairings: Dessert wines or Champagne. Made with pasteurized cow's milk and traditional rennet.

The butter capital until 1880 when the dairy farms shifted to cheese- making, Ciao Angelo is made in Leeuwarden, Netherlands by Bonnema Kaas who continue to use traditional Dutch cheesemaking methods. Enjoy with red grapes, honey or roasted pecans & on sandwiches, in soups or sauces or as a snack. Taste: Sweet and nutty with caramel, Parmigiano notes and crunchy crystals. Pairings: Cabernet Sauvignon, Syrah, Zinfandel or Pinot Noir. Made with pasteurized coa's milk and traditional rennet.

Dick Willems, native of Holland, makes his artisan cheese from grass-fed cows in Cork. The Willems belong to the very first generation of Irish farmhouse cheesemakers, whose cheesemaking began as a vision of agricultural self-sufficiency. On a cheese tray; sandwich; with fruit; grate on potatoes or pasta. Taste: Similar to a Dutch Gouda. Pairings: Sparkling wines and ciders, non-oaky Chardonnay; Pale Ales, Stouts. Made with pasteurized cow's milk and traditional rennet.

Named after the Dutch town called Edam (in North Amsterdam), it is similar to Gouda (from Soutwest Amsterdam) except for the fat content. A Gouda needs to be 48% (and made from whole milk) while the Edam is only 40% (and made from part-skimmed milk). Good melter: for sauces, soups and toppings; nice sandwich cheese. Taste: Mild, slightly salty and nutty. Pairings: Syrah, Riesling, Pinot Gris. Made with pasteurized cow's milk and traditional rennet.

Slow Food partners (people committed to a food system in which everyone has access to good, clean and fair food) this artisanal cheese is made by only two farmer-owned dairies in the province of South Holland, Netherlands. This beautifully crafted cheese is made from raw summer milk from cows that are out in the meadows day and night. The cheese is traditionally made using wooden barrels and linen cloths. Wonderful grating cheese and caramelizes beautifully. Taste: Smooth, sweet, nutty, with intense yet balanced taste of butterscotch and a hint of salt; crunchy crystals. Pairings: Cabernet Sauvignon, dessert wines, port; stout beer. Made with raw cow's milk and traditional rennet.

This Gooda, but not Gouda because of the slightly higher fat content, is made by a Dutch, farmer-owned co-op, whose livestock are 100% grass fed. Basil and garlic has been seasoned throughout. Melt, slice, or grate this cheese into eggs, or enjoy it on a bagel. Taste: Creamy, smooth and rich with savory basil and garlic flavors Pairings: Chianti or Zinfandel; beer Made with pasteurized cow's milk and vegetarian rennet

This innovative Dutch cheese, created by Cheeseland, is a grand prize winner for its original and unique recipe. Organic coconut cream is added, for flavor and creaminess, to their 100% grass fed cows milk Gouda. Slice, grate or cube; enjoy with crackers, fruit or chocolate. Taste: Smooth, nutty & slightly sweet. Pairings: A white wine, Cabernet, Merlot. Made with pasteurized cow's milk and vegetarian rennet.

This Gooda, but not a Gouda because of the slightly higher fat content, is made by a Dutch, farmer-owned co-op whose livestock are 100% grass fed. Basil and garlic has been seasoned throughout. Melt, slice, or grate; enjoy on bagels and in omelets. Taste: Creamy, smooth and rich with savory basil and garlic flavors. Pairings: Chianti or Zinfandel; beer. Made with pasteurized cow's milk and vegetarian rennet.

This Gooda--but not a Gouda because of its slightly higher fat content--is made by a Dutch, farmer-owned co-op whose livestock are 100% grass fed. 30% seaweed, herbs, 5% lavender, carrot and hibiscus have been blended throughout giving it a rich purple hue. Enjoy its unique color on a cheese board with sweet or savory items like strawberries, figs, honey, rosemary crackers, nuts or chocolate. Taste: Creamy, smooth and rich with floral notes. Pairings: Rosé, Syrah, Zinfandel or sweet dessert wines like Viognier or Eiswein. Made with pasteurized cow's milk and vegetarian rennet.

This Gooda, but not Gouda because of the slightly higher fat content, is made by a Dutch, farmer-owned co-op, whose livestock are 100% grass fed. With added salsa flavors (onion, cilantro, tomato, and Chile peppers, it's perfect for nachos or taco night. Taste: Creamy, smooth and rich Made with pasteurized cow's milk and vegetarian rennet

Made in Moarre, a village of less than 300 people in northern Netherlands, this artisanal cheese is made from sheep milk—a rarity for the area. Two siblings, Ype and Janita Rispen, born and raised on a dairy farm, convinced their parents to exchange their cows for sheep. They soon found a cheesemaker and began making gouda, using their free grazing sheep milk, off premises—so not technically a farmstead cheese. Enjoy as a snack, with stone fruits or roasted pecans; melted on a ham & cheese sandwich or apple pie. Taste: Mild, sweet, and savory with crunchy crystals. Pairings: Riesling, oaky whites; Brown or Amber Ales, Wheat Beers; Whiskey. Made with pasteurized sheep's milk and traditional rennet.

Made by a Dutch dairy cooperative in the Netherlands, where cheese making is inherent in the culture, this Gouda is infused with olives, basil, garlic, sundried tomato and Mediterranean herbs. Cube or slice; enjoy as a snack, melt over a burger or pasta; shred on a salad; use in baked dishes and on vegetables. Taste: Mild, rich, creamy and savory with complex flavors. Pairings: Cabernet Sauvignon; Pilsner. Made with pasteurized cow's milk and traditional rennet.

Made by Avery Jones at Shooting Star Creamery—a space she shares with her parents, owners of Central Coast Creamer — in Paso Roble, California. At 15, she created her first cheese which took 3rd place at the American Cheese Society awards in 2019. Avery—currently a college student—has 4 cheeses under her belt, Sagittarius having won best in its class at the 2022 World Championship Cheese Contest. Enjoy paired with salty or savory items; in grilled cheese omelets. Taste: Gouda-like; rich, sweet and savory. Pairings: Light to full bodied reds: Zinfandel, Cabernet Sauvignon, Syrah, Sangiovese, Malbec. Made with pasteurized cow and sheep's milk and vegetarian rennet.

Smith’s Country Cheese in Winchendon, Massachusetts combines hard work, old fashioned family traditions, and a commitment to reducing their carbon footprint to produce their artisan, farmstead cheeses. Great melting cheese; use in cream sauces, mac n cheese, or on burgers. Taste: Smooth, melts evenly in the mouth; pungently smokey, tangy and sharp. Pairings: Zinfandel, Syrah, Shiraz, or Pinot Noir; a Bock beer. Made with raw cow's milk and vegetarian rennet.

Popular in the region of the North of France, women would smuggle cheese during World War II to avoid being taxed. In 1940, a black market developed, and it came to be seen as a means for survival. Most likely, first milkings went to the tax collectors and the second ‘secret’ milkings were used to make cheese—an early form of tax evasion. Enjoy with a crusty baguette or shredded on a salad. Taste: Light, sweet, and toasty. Pairings: Light malty beer or Dunkel. Made with pasteurized goat's milk and traditional rennet.

This Gooda, but not Gouda because of the slightly higher fat content, is made by a Dutch, farmer-owned co-op, whose livestock are 100% grass fed. They added cumin for a Dutch classic. Taste: Creamy, smooth and rich Made with pasteurized cow's milk and vegetarian rennet.

Made by a farmer-owned dairy co-op whose livestock are grass-fed and roam free, this Dutch cheese is a creamy Gouda-style cheese that has a generous sprinkling of delicate black Italian summer truffles. Enjoy with rustic bread; melts beautifully into rich sauces. Taste: Distinct truffle flavor at the start melding with classic Gouda creaminess by the end. Pairings: Cabernet. Made with pasteurized cow's milk and traditional rennet.

Isabelle is 6 months younger than her ‘sister’ cheese Rosalina. This Gouda-like gourmet cheese is made in Holland by a farmer-owned dairy co-op whose livestock are grass fed and allowed to roam free most of the year. Enjoy as an hors d’oeuvre, in or as part of an after-dinner cheese. Taste: Dense, rich creamy, nutty; sweet butterscotch or caramel notes. Pairings: Cotes du Rhone or an Ale. Made with pasteurized cow's milk and traditional rennet.

Originally made from reindeer milk, this cheese of Finnish origin (also known as Juustoleipä) is baked during the cheese making process to caramelize the outside and form a crust. This version is made by Carr Valley Cheese of Wisconsin. Warm and top with jam or honey and nuts; can store in fridge for several weeks or frozen for several months. Taste: Sweet, mild, buttery; (squeaky). Made with pasteurized cow's milk and traditional rennet.

Produced in the same regions as Gruyere within Switzerland, Emmentaler is aged in a warm cellar which generates carbon dioxide. The gas, trapped in the cheese, creates the large, distinctive holes. Melt; fondue, and sandwiches. Taste: Soft, fruity and savory. Pairings: Merlot, Beaujolais. Made with raw cow's milk and traditional rennet.

Awarded “the cheese that goes with the most variety of beverages” at the Slow Food Show, Sbrinz is an original to Switzerland and is believed to have been copycatted by the Italians to create their Parmigiano Reggiano. The hard “golden nuggets” that break off this hard cheese is made from the milk of free range cows that graze in the Alps during the summer months. Enjoy grated over bruschetta with tomato and basil or pasta. Taste: Mild and extremely balanced with a rich mouthfeel. Pairing: Gruner Veltliner. Made with raw cow's milk and traditional rennet.

Made only seasonally when the grass is green, Belford Reserva is a Colorado original cheese made in Durango on The James Ranch, and then finished in their aging cave. Have with sandwiches, soups, sauces or snack; with red grapes, honey or roasted pecans. Taste: Aged Gouda-esque cheese with butterscotch notes. Pairings: Cabernet Sauvignon, Syrah Zinfandel, or Pinot Noir. Made with raw cow's milk and traditional rennet.

Made only seasonally when the grass is green, Belford Reserva is a Colorado original cheese made in Durango on The James Ranch, and then finished in their aging cave. Have with sandwiches, soups, sauces or snack; with red grapes, honey or roasted pecans. Taste: Aged Gouda-esque cheese with butterscotch notes. Pairings: Cabernet Sauvignon, Syrah Zinfandel, or Pinot Noir. Made with raw cow's milk and traditional rennet.

“A true Wisconsin stinker, they call brick cheese ‘the married man's limburger.’ It's strong enough to satisfy the serious cheese devotee, but mild enough to keep the spouse in the house.” First crafted in the late 1800s and named for the bricks used to press the curds, brick cheese is derived from white American cheddar, but cultured at a higher temperature.” Slice it for sandwiches, melt it with polenta, macaroni and cheese, potatoes au gratin, or pizza. Taste: Mild when young; pungent and tangy when aged. Pairings: Gamay Beaujolais; Bock, stout, ale. Made with pasteurized cow's milk and traditional rennet.

Made with fresh cow and water buffalo milk in the renowned cheese-making region of Lombardi, the Guffanti Fiori family finds and affineurs cheese--aged in their 15th century caves-- from around all of Italy. Enjoy on a cheese board with a baguette and honey, in fondue, or shaved over risotto and polenta. Taste: Rich and buttery with a sweet tangy finish; granular in texture, with flakiness. Pairings: Barolo, Nebbiolo; Belgian Saison. Made with pasteurized buffalo and cow's milk and traditional rennet.

An artisan goat's milk cheese produced by three generations of the Madaio family in Castelcivita, Italy--within the Cilento National Park--Caprotto is aged in caves made with natural stone. In the spring the family fills their caves with bundles of rosemary, laurel and sage to fill the air with fragrance of drying herbs. Enjoy shaved onto pasta and into mixed leaf salads; also with fig jam or honey. Taste: A dense paste; pungent and sharp with dry hay, roasted hazelnuts and floral notes. Pairings: Crisp whites and dry sparkling wines. Made with pasteurized goat's milk and traditional rennet.

Produced in the same regions as Gruyere within Switzerland, Emmentaler is aged in a warm cellar which generates carbon dioxide. The gas, trapped in the cheese, creates the large, distinctive holes. Melt; fondue, and sandwiches. Taste: Soft, fruity and savory. Pairings: Merlot, Beaujolais. Made with raw cow's milk and traditional rennet.

Fiore Sardo, the flower of Sardenia, is the oldest cheese made on this beautiful, ancient island off the coast of Italy. While in their molds, this sheep cheese is dipped in hot water, unmolded, placed in a brine and then later smoked. Enjoy as a table cheese; grate over vegetables, pasta or casseroles. Taste: Sweet and rich with notes of nuts, burned caramel, smoke and salt. Pairings: Crisp whites or fruit-forward reds. Made with pasteurized sheep's milk and traditional rennet.

Made by Stella®, a northern Wisconsin company that was started when it hired a master cheesemaker from Italy 100 years ago, Fontinella® is an American original. “In Wisconsin, we make more flavors, varieties, and styles of cheese than anywhere else in the world . . . including originals like Colby, Muenster and Fontinella®”. Excellent melter; use in sauces, casseroles, and grilled sandwiches. Taste: Creamy; slightly sweet and sharp. Pairings: Beaujolais, Chianti, Pinot Noir; Amber Lager, Brown Ale; Port, Whiskey. Made with pasteurized cow's milk and microbial rennet.

This Havarti, with added cream, is made in Bornholm, Denmark on an island situated in the Baltic Sea. A co-op of farmers supply the milk to this one and only creamery on the entire island. A table cheese always ready to melt; enjoy with fresh or dried fruits, nuts and a crusty bread. Taste: Rich, creamy and buttery. Pairings: Bordeaux, Gewurztraminer, Rioja, Tempranillo. Made with pasteurized cow's milk and microbial rennet.

The national cheese of Italy, Provolone is made in the Lombardy and Veneto regions. This pasta filata (or spun paste) cheese is produced by stretching the fresh curds like taffy and then molding the curd into shapes, like pears, and finally smoked. Enjoy on Italian style sandwiches, with salami and crackers or green apples and grapes. Taste: Mild and slightly smoky & nutty. Pairings: Chardonnays and full-bodied and aged red wines. Made with pasteurized cow's milk and traditional rennet.

Ancient, artisanal and handmade in the Epirus region of Greece, this authentic cheese is made from fresh sheep and goat’s milk that is collected seasonally from free-ranging herds. Pan fry until golden then serve with lemon, grate/melt on pasta, salad or burger, or enjoy with Mediterranean fare. Taste: Hard with a mild herbaceous, salty tanginess. Pairings: Cabernet Made with pasteurized goat and sheep's milk and traditional rennet.

Produced in Italy’s Umbrian mountains where the landscape lends itself to dairy sheep, this Pecorino is not as sharp or as salty as the Pecorino Romano. Use as an appetizer; eat alone or with charcuterie; on a cheese plate; with honey. Taste: Rich, nutty flavor, with a finish hinting of butterscotch. Pairings: Italian wines. Made with pasteurized sheep's milk and traditional rennet.

Made in the Veneto region of Italy, Provolone is the national cheese of Italy. This pasta filata (or spun paste) cheese is produced with milk from local farms by stretching fresh curds like taffy and then molding the curd. Excellent melting cheese; atop toasted baguette; omelets; grate over finished dishes. Taste: Sharp, tangy, spicy flavor. Pairings: Light red or rose wine; lager beer. Made with pasteurized cow's milk and traditional rennet.

This young Pecorino Dolce is made from farm fresh milk from Italy’s island farmers of Sardinia, a mountainous Mediterranean landscape that lends itself to dairy sheep. Table cheese; use in antipasto, baked pasta dishes and salads. Taste: Delicate and milky; notes of grasses and herbs. Pairings: Italian wines. Made with pasteurized sheep's milk and traditional rennet.

A typical cheese from southern Italy, Caciocavallo is said to date back to the 14th century. It is a ‘stretched curd’ cheese, shaped like a gourd, bound with another, and left to mature by draping from cellar beams. Use on sandwiches; with ham or salami; as an hors d’oeuvre. Tasting: A mild, slightly salty flavor & firm, smooth texture when young. Pairing: Serve with medium-aged reds. Made with pasteurized cow's milk and traditional rennet.

Made by Carr Valley Cheese in La Valle, Wisconsin, 4th generation owner and Master cheesemaker Sid Cook cold smokes his Swiss over apple wood. This European-style cheese is a combination of time-honored craftsmanship and Wisconsin's strong dairy heritage. Enjoy on a cheeseboard with crackers, grapes, pears and prosciutto; melt on sandwiches or burgers. Taste: Mild, sweet, buttery, nutty, grassy and smokey. Pairings: Pinot Noir, Chardonnay, Sauvignon Blanc, Syrah; Pale ales, Lagers, Weiss beers. Made with pasteurized cow's milk and microbial rennet.

Snowfields is an artisan, farmstead cheese made and aged by Saxon Creamery in Malone, WI. This 5th generation family of cheesemakers uses Autumn and Winter milk from their grass-fed cows to produce this aged, butterkäse-style cheese. Enjoy Snowfields with crusty, hearty breads and soups. Taste: Rich and buttery with hay and nutty flavors and Parmesan notes. Pairings: Chardonnay or Rose wines; Pilsner, IPA, or a slightly sweet German Weiss beer. Made with raw cow's milk and traditional rennet.

This American Cheese Society silver medal winner is a hand- crafted, soft-ripened brie made at Plymouth Cheese in Plymouth, Vermont by cheesemaker Jesse Werner. Once the home of President Coolidge, the state of Vermont consented to Werner's proposal asking to continue the farms cheesemaking tradition. Enjoy with: crusty bread or multi grain cracker, apples, grapes or a favorite jam, salami or prosciutto, candied nuts, or a bit of honey. Taste: Creamy, buttery, milky, nutty, mushroomy and earthy with a savory finish. Pairings: Chardonnay, Sauvignon Blanc, Champagne, Riesling. Made with pasteurized cow's milk and vegetarian rennet.

Made in the Burgandy region of France, Delice de Bourgogne is a classic triple creme cheese - fresh cream is added to full fat milk making it at least 70% butterfat. Spread on a crusty French bread, or add it to your cheese board with fruits and nuts. Taste: A rich, creamy and buttery tripe cream with notes of mushrooms Pairings: Champagne, Cider Made with pasteurized cow's milk and traditional rennet

Mild and versatile, this small Brie from Canada is the perfect addition to your cheeseboard, or bake it and enjoy with a crusty baguette and some blackberry jam. Taste: Buttery, creamy Pairing: all things bubbly! Made with pasteurized cow's milk and microbial rennet.

Harbison is a bark-wrapped bloomy-rind cheese made by Jasper Hill Farms and named after Anne Harbison, seen by many to be the ‘grandmother of Greensboro, Vermont’. Cut the top off, and spread on a piece of crusty bread or crackers. Taste: Herbal notes at the start, creamy and buttery at the finish; earthy and notes of mushrooms. Pairings: Crisp sparkling white, or a bright, hoppy IPA. Made with pasteurized cow's milk and traditional rennet.

Nocciolo, the Italian name for the hazelnut tree, is made by Alta Langa in Italy’s the Piedmont hillside. Hand- made, this robiola-style mixed milk cheese is an Italian classic with a modern Alta Langa twist. Spreading like butter, enjoy on a baguette with fresh fruits like apricots or apples. Taste: Creamy, mild, with a roasted hazelnut flavor and a tangy, milky taste. Pairings: Gavi, Pinot Grigio, sparkling wines; nutty beers like an Irish Cream Ale. Made with pasteurized cow's, sheep's, and goat's milk and traditional rennet.

Made in the Piedmont region of Italy, this dense, creamy mixed milk blend is encased in a cupcake-like wrapper that allows the cheese to breathe and continue to mature, while protecting it from damage. Spread on some crusty bread; serve with honey, roasted pears or jam. Taste: Buttery and rich tasting of creme fraiche, mushrooms & grass with a slight tang. Pairings: Sparkling wines. Made with pasteurized cow's, goat's and sheep's milk and traditional rennet.

This award winning, brie-style goat cheese is handmade at Firefly Farms in Accident, Maryland. Sustainably produced using only local milk, the whey is donated to local farmers, and solar panels supply one-third of farm demand. Enjoy spread on a crusty baguette with orange marmalade, almonds, and honey. Taste: Creamy, milky, tangy taste with subtle earthy, mushroomy notes Pairings: Rosé, Sauvignon Blanc; cider. Made with pasteurized goat's milk and microbial rennet.

Made at their creamery in Buena Vista, Colorado by Buck & Bloom Cheese Co, a team of cheesemakers took over Jumping Good Goats facility in 2025. They are continuing the tradition of artisanal cheeses made in the Rocky Mountains starting with Mont Crème, a fresh spreadable cheese made with milk sourced from Colorado Cow. Spreadable and meltable; enjoy on baguettes or crackers with fresh fruit, jam or honey; add to baked dishes, eggs, potatoes, pasta, or sauces. Taste: Soft, creamy, rich, buttery and slightly tangy. Pairings: Sauvignon Blanc, Chardonnay, Pinot Noir; Pilsners, Lagers, Wheat beers; Hard apple cider. Made with pasteurized cow's milk and traditional rennet.

“... Giving your tastebuds goose- bumps” this fall, Boo is a fresh, brined, ash-rinded cheese created by Fort Collins own artisan cheesery MouCo. Spread on crackers or baguette; use on salad or hors d’oeuvres; pairs with cured olives, marinated veggies, fresh baked bread, crisp greens and ripe tomatoes. Taste: Creamy with a bright salty twang. Pairings: Crisp, fruity Sauvignon Blanc. Made with pasteurized cow's milk and traditional rennet.

Made in France around Périgord, a region of Bordeaux known for its goat cheese, Pico is a little button of a young camembert-style cheese with a thin Geotrichum rind. Eat plain as an appetizer or topped with candied walnuts and honey; also on a cheeseboard. Taste: Lactic, grassy-sweet & a hint of salt; scant barnyard notes; more complex & pungent as it ages. Pairings: Light, dry white wines.

Made in Seine-et-Marne, France, Pierre Robert is the creation of Robert Rouzaire and his friend Pierre, makers of Brillat-Savarin. Choosing to cave age their triple crème even longer enabled the Brillat to further develop its flavor and become even more rich! Look for the small whimsical bump present on every uppermost rind. Serve at room temperature with grapes, dates and walnuts. Taste: Mild, extremely rich and buttery. Pairings: Chenin Blanc, Syrah, Muscat, Champagne, or Sauternes. Made with pasteurized cow's milk and traditional rennet.

Named in honor of their Portuguese heritage--and coincidentally their 5th cheese-- Quinta is made in Point Reyes, California by the Giacomini family whose commitment to farm steading began over 100 years ago. Inspired by Vacherin Mont d’Or, this soft-ripened cheeses bark wrapping has been soaked in a bay leaf tea and packaged with a bay leaf on top. After cutting off the top, enjoy on a board with a baguette or rustic cracker, potatoes, cornichons, smoked ham, and apple. Taste: Creamy, herbaceous and woodsy; notes of buttermilk. Pairings: Dry Alsace wine, Riesling, Pinot Blanc, Beaujolais. Made with pasteurized cow's milk and traditional rennet.

Known for its mild, buttery flavor, this Truffle Brie is made in Point Reyes, California by the Giacomini family whose commitment to farmsteading began over 100 years ago in Italy. Their newest cheese is infused with black summer truffles from the Sabatino family in Umbria, Italy. Enjoy in both savory and sweet dishes. Pair with a crusty baguette, savory crackers, sliced meats, fresh berries or bake inside puff pastry. Taste: Creamy, subtle bloomy mold with buttery earthy, undertones. Pairings: Chardonnay, Sauvignon Blanc and Champagne. Made with pasteurized cow’s milk and traditional rennet.

Made by Montchevre, this hand crafted, French inspired bucheron is the result of two French born cheesemakers, Arnaud Solandt and Jean Rossard, who combined their skills to develop a cheesemaking business in Wisconsin that specializes in French style cheeses. Enjoy in salads or on a cheeseboard. Taste: When young: tangy, sharp notes and flavors of mushrooms; becomes “gooier” with age. Pairings: Red Bordeaux, Sancerre and dessert wines. Made with pasteurized goat's milk and vegetarian rennet.

Made exclusively for Fromi in the same way as the Brebirousse d’Argental, this cheese is made in Bergamo, Italy using fresh, whole buffalo milk. The cheese is gently rinsed with brine and colored with annatto, the texture is that of a brie-like triple cream that ‘oozes’ when ripe. Enjoy on a cheese board with: rustic baguette, crackers, cured ham, dried marinated tomatoes, black or green olives; honey or raspberry jam. Taste: Soft and smooth texture; rich, creamy, buttery, sweet, nutty, complex taste. Pairings: Pinot Noir; Cider. Made with pasteurized buffalo's milk and traditional rennet.

Made in the Rhone-Alps region of France, and produced by the Guilloteau creamery, “Ultra-filtration” is used to create a creamy cheese with the texture of a triple cream and then infused with truffles. Enjoy with rustic bread, as a snack, or with apples, grapes and walnuts. Taste: Creamy with notes of butter, salt and mushrooms Pairings: Champagne or sparkling wine Made with pasteurized cow's milk and traditional rennet.

A multi-award winning American Original handmade by Cypress Grove in Arcata, California, this soft-ripened cheese was inspired by the thick white fog that frequently settles over their landscape. Serve with honeycomb & pears, spinach & mandarin salad, or a drizzle of raspberry-balsamic vinaigrette. Taste: Buttermilk and fresh cream complemented with floral & herbal notes and a clean, citrus finish. Pairings: Crisp white wines. Made with pasteurized goat's milk and vegetarian rennet.

Made by Avery Jones at Shooting Star Creamery—a space she shares with her parents, owners of Central Coast Creamery— in Paso Roble, California. Avery has 4 cheeses under her belt including Leo, a buttery camembert-like cheese made of 100% sheep's milk. Enjoy on a crusty baguette or favorite cracker with fresh or dried fruits, jam or honey. Taste: Smooth, creamy, tangy, grassy; notes of sweet cream, mushrooms, chives and garlic; firm when young, soft & gooey when fully ripe. Pairings: Pinot Grigio, Sauvignon Blanc; Apple Cider. Made with pasteurized sheep's milk and vegetarian rennet.

Made in the Ile-de-France region of France by Maison de Truffe--a truffle centric store in Paris, France--a thick layer of mascarpone blended with black truffles is sandwiched between two halves of Brie de Meaux capturing all the subtleties of the truffle. A creamy truffle cheese, crusty baguette and glass of something sparkling . . . Can’t get any more French than that! Taste: Rich, creamy, and mushroomy. Pairings: anything bubbly! Made with pasteurized cow's milk and traditional rennet.

This Norwegian cheese, also known as Brunost or “whey cheese”, is made by heating whey for up to 12 hours until the milk sugars caramelize, then cream is added. Norwegians spread thinly on bread topped with raspberry jam and they add it to game-based stews. Taste: Caramel sweet; texture like fudge. Pairings: Coffee, Stouts or Porters. Made with pasteurized goat's milk and vegetarian rennet.

Using sheep milk supplied from surrounding farms, this cheese, once made by the Benedictine monks at the Abbaye de Notre-Dame de Belloc in the Pyrénées, is based on the Ossau-Iraty recipe. Visit this website: https://www.janetfletcher.com/blog/2023/12/29/missing-cheese-is-back-in-action to find out more about why this cheese disappeared from the US for 5 years. Enjoy with nuts, fruit, & salami. Taste: Firm, smooth, rich, and buttery with notes of caramel, brown- butter and nuts. Pairings: Barbera, Bordeaux, Merlot, Cab Sauvignon, Sauvignon Blanc. Made with pasteurized sheep's milk and traditional rennet.

Artisanal and hand-made, this herb-encrusted cheese is made in Jumilla, Spain, an area famous, not only for its Murciana goat milk, but for its wines, and where the coastal terrains yield to the plains of La Mancha. Enjoy with a baguette or crackers; strawberries, dried cranberries, or green apple; with chorizo or on a ham sandwich; with olives. Taste: Mildly tart and creamy with the flavor of rosemary throughout. Pairings: Cava, crisp white wine, Prosecco. Made with pasteurized sheep's milk and traditional rennet.

Arriving from one of Portugal’s far flung islands, Terceira, this “little castle” cheese, its name giving a nod to a 16th century ruin, is made with milk from cows that graze year round. Using the same recipe for the last 100 years, this young brine washed cheese is fresh, delicate and often compared to Port-Salut. Spread on warm crusty bread. Taste: Creamy soft with notes of herbs. Pairings: Dry white or young, fruity red wine. Made with pasteurized cow's milk and traditional rennet.

Made in the Basque region of France by Onetik, a medium-size creamery in the small town of Macaye, local herds graze hills full of wildflowers and fresh grass which in turn lends grassy or floral notes to the cheese. Onetik uses milk from a cooperative and supports the preservation of historic pasture-lands by making sure to collect milk from remote areas as well. Cooking: Enjoy on a cheese board with fruit, nuts, crackers and honey; melt into fondues or gratins; add to salads. Taste: Nutty, grassy, and subtly earthy notes; may have hints of caramel. Pairings: Light-bodied red wine, or a high- acidity white wine. Made with pasteurized cow's and goat's milk and traditional rennet.

A champion for lesser-known Swiss cheeses, affineur Walo von Mühlenen maintains close relationships with small dairies. Creamy Lion was created after Walo asked a cheesemaker in the village of Thurgau to help him create a cheese to represent the ‘joie de vivre’ of their mountains. Easy to melt, enjoy on your morning eggs, grilled sandwiches or casseroles and at a raclette party. Taste: Smooth, creamy, tangy. Pairings: A light, crisp white or fruity red wine. Made with raw cow's milk and microbial rennet.

This hand-crafted farmstead cheese from Cooleeney Farm in Tipperary, Ireland, has a lovely rustic rind and is made by the 4th generation of the Maher family from the milk of their own friesian dairy herd. Serve with fresh fruit or a nice fruit spread. Taste: Mild & buttery with notes of earth & cellar coming thru the rind; Tomme de Savoie-like. Pairings: Pinot Noir, Viognier. Made with pasteurized cow's milk and vegetarian rennet.

Named after the mountain area of Dobbiaco in Italy’s Puster Valley-- considered one of the most popular and beautiful valleys in the Alps--this artisan cheese is made by the Tre Cime Mondolatte Dairy and the cheese is similar in consistency to Fontina. Enjoy with Italian items like rye bread, ‘chutneys’, and fresh pears; grill with polenta and porcini mushrooms. Tasting: Mild, milky and sweet. Pairing: White wines. Made with pasteurized cow's milk and traditional rennet.

From Spain’s Mediterranean coast, this cheese is soaked in Doble Pasta wine for 2 - 3 days prior to aging, deeply tinting the rind a burgundy hue. Serve with Spanish accoutrements - chorizo, Marcona almonds, olives. Taste: Sweet and smooth; delicately grapey; mild & fruity flavor. Pairings: Spanish reds like Rioja or Ribera del Duero Made with pasteurized goat's milk and microbial rennet.

This Basque-style artisan cheese is made by the Fromagerie des Chaumes in the Basque region of Mauléon. Local shepherds and farmers provide the milk from a hardy French dairy sheep, native to the Pyrenees, that produces high-quality milk used to make cheeses, like Ossau-Iraty and Etorki. Enjoy with a baguette, apples or pears, charcuterie, and olives; enjoy melted on casseroles. Taste: Rich, smooth, and sweet with hazelnut and caramel notes. Pairings: Chardonnay, Rioja, sparkling and young muscat wines. Made with pasteurized sheep's milk and traditional rennet.

Made by Central Formaggi in Sardinia, the island off the Westcoast of Italy, this artisan sheep cheese is made using local milk. Keeping with traditional farming practices, shepherd’s continue to use transhumance, moving livestock as the seasons change, from coastal grazing areas to pastures in the mountains. Infused with crema di pepperoncino, a chili paste made from fresh chilies, salt, garlic and olive oil, a lovely marbling effect is created. Enjoy as a snack, on grilled cheese sandwiches & melted over nachos. Taste: Piquant, nutty, sweet. Pairings: Chardonnay or pale ale. Made with pasteurized sheep's milk and traditional rennet.

Originally made from summer grasses and stored in the farmers huts by the fire, Idiazabal is made in the Basque region of Spain and has a slightly burnt aroma. Complements grilled meats or use in salads or with toasted bread. Taste: Rich sheep milk; buttery & aromatic; bacon & caramel. Pairings: Match with a full bodied red; Bordeux, Cabernet Sauvignon; Sherry or hard Cider. Made with raw sheep's milk and traditional rennet.

Produced in the Rioja region of Spain, just 2 1/2 hours from the French border, by the four Martinez brothers and their families, Los Cameros is an artisanal, 3-milk cheese that is aged with an olive oil rubbed rind. You may find small ‘eyes’ or holes distributed throughout the paste. Enjoy with other Spanish foods like: Pan de barra, Serrano ham, chorizo, olives, Valencia almonds. Taste: Mild, well balanced and complex; pleasantly acidic with a long finish. Pairings: Rioja. Made with pasteurized cow, goat, and sheep's milk and traditional rennet.

Menage, a mixed-milk cheese, is made by Carr Valley Cheese of Wisconsin. Owner Sid Cook is a 4th generation, award winning cheesemaker. Use as a snack or appetizer; use like a cheddar. Taste: Sweet, earthy flavor with a slightly sweet, tangy finish. Pairings: Pinot Noir, Shiraz or Guinness. Made with pasteurized cow, goat, and sheep's milk and vegetarian rennet.

“Formed in a straw basket” in Sardinia, the Island off the West coast of Italy, this fragrant sheep cheese is sent to Veneto to soak in Amarone wine for a month and then finishes aging in Sardinia. It is a well travelled cheese by the time it gets to you! Showcase on a cheese platter. Taste: Creamy, smooth yet sharp with a sweet fruity finish. Pairings: Amarone - it will enhance the cheese even more. Made with pasteurized sheep's milk and traditional rennet.

“Formed in a straw basket” in Sardinia, the Island off the West coast of Italy, this artisan sheep cheese is made, with the addition of whole peppercorns, from December to July by the Villecco Family. A nice table cheese, use on salad, pizza, or pasta; good for slicing or grating. Taste: Balanced; rich, nutty, peppery and bold. Pairings: Riesling. Made with pasteurized sheep's milk and traditional rennet.

Made in Veneto, Italy by Sergio Moro— an artisan cheesemaker who has rescued lost traditions used by peasants and shepherds to preserve, age and season their cheese—this soft, buttery-colored cheese is made with saffron, black truffles and milk from several local farms. A great melter, enjoy with risotto, macaroni and cheese, or burgers. Taste: Creamy and smooth with a balanced truffle flavor. Pairings: Pinot Noir. Made with pasteurized cow's milk and traditional rennet.

Made in the Aveyron region of South France—a largely rural area where you can find a national park, castle, medieval ruin, monasteries, and inhabitants that are excellent craftsmen like cheesemakers—this newer tomme, since 2017 from Fromagerie Papillon, is made with milk provided by the local shepherds and their Lacaune sheep. Enjoy with all things cherries or in grilled cheese, quiche, soups or gratin. Taste: Soft, mild, slightly ‘sheepy’ with caramel notes and buttery finish. Pairings: Pinot Noir Made with pasteurized sheep's milk and traditional rennet.

Using sheep milk supplied from surrounding farms, Napolean is named after the profile of a nearby mountain. Crafted by expert cheesemaker Dominique Bouchait, this artisanal cheese is made in the town of Montrejeau, France at his family-owned company. Savory: charcuterie, olives, quiche Sweet: baguette, honey, figs, walnuts. Taste: Complex, balanced, nutty sweetness, subtle fruity undertone, slightly tangy notes, long-lasting finish. Pairings: Pinot Noir, dry Rosé, full-bodied Chardonnay. Made with pasteurized sheep's milk and traditional rennet.

Made only by a relatively small number of farmsteads choosing to preserve this cheese and lifestyle on the volcanic Auvergne mountainside, this French cheese is only allowed to be made with raw milk from 100% grass-fed cows and only from April 15th thru November 15th. Lovely with a medley of fresh fruit and a crusty French bread. Taste: Full-bodied, spicy, lactic or fruity; the taste changes with the change of pastures and months. Pairings: Grenache, Syrah, a balanced Chardonnay or White Bordeaux. Made with raw cow's milk and traditional rennet.

São Jorge is a 33 x 5 mile far flung, volcanic Portuguese island. With very mild winters and warm summers, cows are able to graze year round and hence the islands economy is based on São Jorge, the cheese that is still made in the traditional, farmhouse way. Enjoy in a salad or with a baguette; add to sauces or main dishes. Taste: Clean, buttery, dry with tangy, spicy notes. Pairings: Port or Madeira. Made with raw cow's milk and traditional rennet.

São Miguel is the biggest of the far flung, volcanic Portuguese islands and 95 % of it is reserved for natural habitat. With very mild winters and warm summers, cows are able to graze year round and so this “Green Island” cheese is made in the traditional, farmhouse way year round. Enjoy as a snack, in salads, pasta, au gratin; melts easily. Taste: Hard, slightly piquant and salty. Pairings: Chardonnay or sparkling wine. Made with raw cow's milk and traditional rennet.

Hand-crafted by Lively Run Dairy in Interlaken, New York, small- batches of curds--from a traditional Dutch gouda recipe--are soaked with Scotch Ale for 3 days. Shire became a gold medal winner at the 2023 American Society competition. Enjoy with crackers, fresh or dried fruits, candied or roasted nuts, prosciutto, salami and honey or jams. Taste: Rich and creamy with toasty malt and coffee flavors. Pairings: Scottish Ale, Pale Ale, Amber Ale. Made with pasteurized cow's milk and vegetarian rennet.

The Canary Islands, Spain, a cluster of volcanic islands and beautiful beaches, is also home to the Majorero goat. Made using milk from local goat farmers and smoked over beech wood, Smokin’ Goat is made by a family focused on protecting the regions cheesemaking traditions. Enjoy with rustic crackers, in a salad or melted on a sandwich. Taste: Creamy, mild & lightly smoked. Pairings: Pair with a favorite beer. Made with pasteurized goat's milk and traditional rennet.

Made in La Mancha—a plateau of central Spain and Spain's most prominent wine region -- by the Solera family, this artisanal, hand-made cayenne infused cheese is made in an area rich in history and heritage. Cheesemakers here collect and use milk from animals adapted to browsing the scrubby Mediterranean hillsides for grasses and herbs. An authentic Spanish sandwich: thinly slice on a baguette with Serrano Ham, tomato, greens and olive oil. Taste: Firm; balanced richness and heat. Pairings: Syrah, Zinfandel Made with pasteurized cow, goat, and sheep's milk, and traditional rennet.

Made in La Mancha -- a plateau of central Spain, Spain's most prominent wine region and home of Don Quixote -- by the Solera family, this truffle offering is a 3-milk cheese that is a pleasant alternative to the Manchego. Enjoy as a table cheese; grate over tapas eggs, pizza, mac 'n' cheese and pasta; melt in grilled cheese sandwiches, risotto or fondue. Taste: Manchego-like, rich, firm and bold with truffle flavor. Pairings: Riesling, Barolo Made with cow, goat, and sheep's milk and traditional rennet.

Winner of a Gold Medal in the 2022 World Championship Cheese Contest, this artisan rustic-rinded Pyrenees-style tomme is made by cheesemaker Veronica Pedraza at the Blakesville Creamery & Dairy Farm in Port Washington, Wisconsin. Snack away with rustic crackers, stone fruit jams and roasted almonds. Taste: Mild, nutty, earthy, herbaceous. Pairings: Red, whites and sparkling wines; dry ciders, pilsners, IPA’s. Made with pasteurized goat's milk and traditional rennet.

A cheese handed down through the generations since Roman times, and the first Toma style cheese in Italy to receive a DOP status, this young Piedmont cheese is made with milk from cows grazing in mountain pastures. Enjoy in Italian dishes like risotto, gnocchi, or frittatas. Taste: Dense, smooth, slightly sweet and vegetal tasting. Pairings: Italian red wine. Made with pasteurized cow's milk and traditional rennet.

Said to have been hidden from the tax collector in wine vats, Ubriaco, meaning drunk, is made in the Veneto region of Italy. Bathed in Prosecco wine and wine must, this cheese is made by cheesemaker Sergio Moro (who also created Sottocenere), was granted the privilege of using the DOP name ‘Prosecco’ with his cheese. Enjoy on a cheeseboard with crackers, nuts, dried fruit and a mild salami. Taste: Mild, creamy, fruity and floral with a crystalline paste. Pairings: Prosecco, Pinot Noir, Sangiovese. Made with pasteurized cow's milk and traditional rennet.

This artisan & traditionally made farmstead cheese, modeled after Abbaye de Belloc, made in the mountains from free-range sheep’s milk and aged in a natural stone cave, is from Christian Pardou, whose family has been making and aging traditional Basque cheeses for 5 generations in the Ossau Valley in the French Pyrénées. Enjoy on a cheese board with all things cherry; meltable. Taste: Rich, creamy, buttery, slightly nutty with grassy, earthy notes. Pairings: Pinot Grigio. Made with pasteurized sheep's milk and traditional rennet.

Artisanal and hand-made, this wine-bathed, or drunken, cheese is made in an area rich in history and heritage, the Iberian Peninsula. Much respected cheesemakers from Central Spain collect and use milk from goats adapted to browsing the scrubby hillsides of the Mediterranean for grasses and herbs. Enjoy paired with hearty breads, fruit, salads, olives, prosciutto salami, and Spanish chorizo. Taste: Creamy, mildly goaty, with a subtle fruity flavor and wine aroma. Pairings: White wine; wheat beer. Made with pasteurized goat's milk and traditional rennet.

This orange-y pink surfaced cheese is made daily from August 20th thru February 15th by the Hauser Fromagerie located in Switzerland’s Vallée de Joux, in the village of Le Lieu. This ‘stinker’ is made using a traditional recipe from fresh cow’s milk that reflects the mountain grasses and flowers the cows forage, while the local firwood for straps and boxes, lends the cheese its trace of tannins. Enjoy warm from the oven, in fondue or melted over potatoes or vegetables. Taste: Mild, very creamy, slightly salty, milky and nutty. Pairings: Gewurztraminer. Made with raw cow's milk and traditional rennet.

Made at the Germain dairy in the Champagne region of France, Langres is a PDO washed-rind cheese. “The Langres owes its concave shape to its maturing process during which it is never turned, causing the formation of a ‘well’. Traditionally, it was designed to hold Champagne in order to be flambeed, thus revealing its sweetness.” ~ Bernard, Master Cheesemaker, Germain dairy. Pour drink of choice on top and flambee! Taste: A little stinker, but with a mild, salty taste. Pairings: Champagne, Burgundy, Marc, Brandy. Made with pasteurized cow's milk and traditional rennet.

One of France’s smellier cheeses, Livarot is nicknamed ‘the Colonel’ because of it’s stripes, once necessary to keep it from losing its shape. Serve with some hearty bread, a few grapes or other fresh fruit. Taste: Strong and spicy in flavor with a tangy after taste. Pairings: Young, dry red wine , hard cider; Calvados. Made with pasteurized cow's milk and traditional rennet.

Oval in shape and individually handmade, this small brie-like cheese is made at a small dairy in the Champagne region of France. Extra creme-fraiche is added to the milk, creating a double-crème morsel, and a decorative leaf is added to the top. Enjoy with soups, salads, pasta dishes and chicken. Taste: Creamy, slightly sour, tangy, pleasant lactic tang, slightly salty, faint grassy, earthy notes. Pairings: Champagne, white Cote du Rhone, light red Burgundy, Merlot, Alsatian reds and whites. Made with pasteurized cow's milk and traditional rennet.

Made by family run Hardegger Käse AG with fresh milk from the Toggenburg valley--an area surrounded by Alpine mountains and popular with hikers, cyclists and skiers--Alter Fritz won a gold medal at the World Cheese Championship in March 2020. Enjoy alone with crackers or along side berries, nuts, preserves, and dark chocolate. Taste: Smooth, strong, nutty and spicy. Pairings: Sauvignon Blanc, Pinot Noir, Riesling; Belgian ales, ambers, bocks. Made with raw cow's milk and traditional rennet.

Matured at least 6 months, the black label represents the most mature and flavorful variant of the Appenzeller family. Made in the Appenzell region of Switzerland, 60 village dairies, and freely grazing cows, use an undisclosed, century's old recipe. Part of the mystery surrounding making Appenzeller involves washing the cheese with a secret “sulze” - an herbal brine infused with wine and cider. Enjoy in on a cheeseboard with crackers, in fondues or melted in casseroles. Taste: Robust and intensely spicy; savory, nutty and herbal flavors. Pairings: Riesling, Pinot Noir. Made with raw cow's milk and traditional rennet.

Nestled within the woods of Mol, Belgium, the monks of the Postel Abbey have been making cheese since 1947--along with ham, sausages and three different beers. This renown loaf shaped cheese uses milk from the cows grazing the surrounding pastures. Enjoy with a baguette, grate over baked potatoes; melt on casseroles. Taste: Firm, rich and fruity; complex flavors becomes more intense as it ages; a hint of toasted nuts and a few crunchy crystals. Pairings: Robust wines; Trappist beers. Made with pasteurized cow's milk and microbial rennet.

Named after the town where Prussian-Swiss immigrants had settled in Russia, Tilsit was the result of their trying to recreate their homeland cheese. Their failed attempt resulted in an original cheese they named Tilsit. Enjoy this table cheese with fresh or dried fruits, nuts and a crusty bread; melts well. Taste: A mild, creamy, milky, fruity, Havarti-like washed-rind cheese. Pairings: Bordeaux, Gewurztraminer, Rioja, Tempranillo. Made with pasteurized cow's milk and traditional rennet.

Made in Maffe, Belgium by La Fermière de Méan--a cooperative founded to market organic products--this artisanal Reblochon-style cheese has won several “Coq de Cristal” awards (a yearly competition that rewards artisanal food products from the region, following a blind tasting by professional judges). Enjoy on a cheese board with salami, baguette, fresh or dried pears and figs or melted on rice, polenta, potatoes or casseroles. Taste: Creamy, mild, and buttery; a ‘little stinker’. Pairings: Chasselas, Roussanne, Pinot Noir, Gamay. Made with raw cow's milk and traditional rennet.

From the French term “racler”, which means “to scrape”, Raclette, is made in Auvergne - a territory of mountains and plateaus where terroir and tradition are deeply rooted. Used in fondue; melt and scrape on potatoes, and dried, cured meats. Taste: Mild, creamy, milky, fruity, and slightly nutty flavor which intensifies when heated. Pairings: Chenin Blanc, a chilled Pinot Noir, French burgundy; a light beer. Made with pasteurized cow's milk and traditional rennet.

Named after the patron saint of the city of St. Gallen, Switzerland, Gallus won the best semi-hard cheese award at the World Cheese Championship in March 2020. Made in the Toggenburg valley by a small family-owned dairy, it is then aged in a climate controlled cellar that helps give this cheese its unique spicy taste. Enjoy alone with crackers or since it is easy to melt, enjoy on grilled cheese sandwiches or casseroles. Taste: Smooth, creamy, spicy, salty; crunchy crystals. Pairings: A fruity red. Made with raw cow's milk and traditional rennet.

Named after a small city in Italy's Taleggio Valley, this Robiola-like cheese is made by the Arrigoni family. To safe-guard their traditions, they continue to preserve the landscape through transhumance, use artisanal methods, age cheeses using pine wood crates, cotton sheets, a cave quarried into the mountain and continually handle their cheese from start to finish. Spread on a piece of crusty bread after it has come to room temp. Tasting: Mild and creamy. Pairing: Chianti, Chardonnay, Grillo; Doppelbock beer. Made with pasteurized cow's milk and traditional rennet.

One of France’s smellier cheeses, Livarot is nicknamed ‘the Colonel’ because of it’s stripes, once necessary to keep it from losing its shape. Serve with some hearty bread, a few grapes or other fresh fruit. Taste: Strong and spicy in flavor with a tangy after taste. Pairings: Young, dry red wine , hard cider; Calvados. Made with pasteurized cow's milk and traditional rennet.

Made by the Thuaire’s, a cheese making family for 3 generations in the Franche-Comté region, Morbier was originally made from unused Gruyère curds being covered in ash to protect them overnight until the following days left over curds could top it. This modern day version, made in one day, has a fruity wine line in the center. Enjoy with crusty bread, salad fruit and smokey meats. Use in fondues and cheese sauces. Taste: Rich, creamy, fruity, buttery, and tangy. Pairings: Gewürztraminer, Pinot Noir. Made with pasteurized cow's milk and traditional rennet.

Fleeing from persecution, the Trappist Monks learned to make cheese in order to survive. Upon returning to the western peninsula of Brittany, France in 1815, they kept up their cheesemaking, and the region continues to maintain old practices like cheesemaking to this day. Enjoy as snack with fruit or rye bread; in paninis or melted on steamed veggies. Taste: Mild, sweet, smooth, velvety. Pairings: Sauvignon Blanc, Champagne, Chenin Blanc, Viognier, Pinot Grigio, Chianti. Made with pasteurized cow's milk and traditional rennet.

Potz Blitz—and its sister cheese Schnebelhorn—is made by Güntensperger Käse AG, a cheesemaking family for over 130 years in the Toggenburg region of Switzerland. Local rural farms supply the milk to create this Silver winner of the 2023 World Cheese Awards and the EnAW (Energy Agency for Industry) Certificate in 2024. Enjoy on a cheeseboard, grated over salads, casseroles, gratin, gnocchi, or casseroles; enjoyed by the Swiss at breakfast time. Taste: Creamy, savory, spicy and a bit fruity. Pairings: Syrah, Cabernet Franc; Pilsner or light Ale. Made with raw cow's milk and traditional rennet.

Made by Quattro Portoni, an Italian farm that turned from cows to water buffalo and simultaneously from milk to cheese, Quadrello is similar to a Taleggio. Enjoy a thin slice on a baguette. Taste: Washed -rind; mild; flavors of cream and hay; notes of yeast. Pairings: Viognier, an off-dry Riesling, Tempranillo, Pinot Noir, Barbera. Made with pasteurized buffalo's milk and traditional rennet.

With "Rahm" (meaning cream has been added to the curds) in its name, this Austrian cheese is made by a dairy cooperative, using only milk from non-GMO hay, and they are dedicated to natural, non-GMO milk from a region known for its alpine fields of herbs and grasses. Enjoy with rye bread, a soft pretzels, crostini’s, oat or water crackers and potato dishes. Taste: Mild, soft, creamy and buttery with buttermilk notes. Pairings: Pinot Blanc or young red wines; Hefeweizen or light lagers. Made with pasteurized cow's milk and traditional rennet.

An artisan Raclette-style cheese, Reading is made at Spring Brook Farm in Reading, Vermont. All profits from their cheeses goes to their Farm’s For City Kids Foundation, allowing kids from nearby cities to learn and work on the farm helping with the cows, cheesemaking, fruit orchards, vegetables, and maple syrup production. Enjoy melted on potatoes or as a table cheese with chutneys. Taste: Creamy and nutty with grassy undertones. Pairings: Dry whites; Belgian-style beers. Made with raw cow's milk and traditional rennet.

Made in a small dairy up in the mountains of the canton of Bern, this Gruyère-style cheese was created by a cheesemaker that makes a raw milk Emmentaler and affineur, Walo von Mühlenen. Using milk from free roaming cows grazing the Alpine meadows, this mountain cheese is aged with red wine for 12 months. Enjoy as a dessert cheese and in casseroles. Taste: Smooth, strong and spicy with a slightly sweet finish and a hint of red wine. Pairing: Strong, fruity white wine or red wine. Made with raw cow's milk and traditional rennet.

A newcomer to the world of cheese, Red Siren is made in St Gallen, Switzerland by Christian Oberli—a cheesemaker who creates using centuries-old traditions to an exacting standard. This alpine-style, Appenzeller-like cheese is made from grass and hay fed cows from farmers that produce according to the industry standard of “swissmilkgreen", an understood label of sustainably produced milk. Enjoy as a table cheese; meltable. Taste: Mild, rich, creamy, nutty, slightly funky. Pairings: Enjoy with beers like stouts or porters. Made with raw cow's milk and traditional rennet.

Made in Dodgeville, Wisconsin by Upland’s Cheese CO, this Vacherin Mont d'Or-like cheese is made for only 8 weeks in the fall. Bring to room temp or warm in an oven. (Remove the paper wrapping, wrap in tin foil and place in a 200-degree oven for approximately 15 minutes.) Use a knife to cut around the perimeter of the cheese, just above the bark and lift off the rind to scoop out interior. Pair with cured meats and roasted root veggies. Taste: Rich, savory, and custard-like with a subtle woody flavor from its bark wrapping. Pairings: Off-dry white wines. Made with raw cow's milk and traditional rennet.

This ‘cream added’ cheese, named after the region’s highest mountain peak, is made by cheesemaker Reto Güntensperger who grew up in a dairy, his bed several steps from the cheesemaking room. The family’s current dairy is a model of modernization & tradition. Fondue! Smother bread & veggies with melted Swiss cheese and make Schnebelhorn the star. Taste: A rich, buttery and creamy expression of an Alpine cheese. Pairings: Riesling, Gewürztraminer, IPA. Made with raw cow's milk and traditional rennet.

The most popular cheese of Portugal, the “king of cheese” has been made for centuries by shepherds in the mountains of Serra da Estrela. With the youth lacking an interest in becoming shepherds, it is believed this artisan cheese may disappear. If soft, remove the top, like carving a pumpkin, then scoop the innards. Taste: Creamy, sweet, clean and slightly sour. Pairings: Rioja, port, sherry. Made with raw cow's milk and thistle rennet.

Folklore claims that shepherds left their cheese too close to the fire, where it started to melt thus creating a culinary delight. This cheese is made in the heart of Switzerland and based on an old recipe. Used in fondue; traditionally melted and scraped onto potatoes, gherkins and pickled onions. Taste: Soft, buttery cheese with a slight nutty flavor. Traditionally not eaten ‘cold’. Pairings: Sauvignon Blanc, Pinot Grigio, Rosé. Made with pasteurized cow's milk and traditional rennet.

Named for the caves of Val Taleggio in the province of Bergamo, Italy, the area has a dairy tradition dating back ten centuries and was made to preserve excess milk and used to trade and barter goods. This PDO cheese, is checked weekly by turning and bathing it in a salt water solution. Melt into risotto or polenta; enjoy with crackers or mixed berries. Taste: Mild, buttery, slightly tangy and pungent. Pairings: Nebbiolo, oaky Chardonnays. Made with pasteurized cow's milk and traditional rennet.

Based on a recipe for the classic farmhouse cheese Azeitao and made in small batches by artisan producer Casa Lusa, Zimbro is hand-formed, wrapped in cheesecloth and washed in salt water in Portugal’s Regione di Alentejo. Remove the top, like carving a pumpkin, then scoop the innards. Taste: A delicate, slightly sour flavor and sweet, piquant & herbaceous finish. Pairings: Rioja. Made with raw sheep's milk and vegetable rennet.

Jamón Ibérico de Bellota is Spain’s most treasured delicacy, made from 100% acorn-fed, free-range Iberian pigs. Hand-carved by master artisans, this premium jamón is known for its rich, nutty flavor and melt-in-your-mouth texture, a result of the pigs' acorn diet and a meticulous curing process that spans over four years. With every bite, you’ll experience the essence of Spain’s culinary heritage—earthy, savory, and subtly sweet, balanced by the richness of healthy fats. Perfect for both special occasions and everyday indulgence.

Founded in 1966, Don Gastronom is specialized in the production of gourmet tinned fish and seafood from the Galician coast. In this time the company has incorporated new technologies available in the food industry, but at the same time, keeping their familiar and traditional know-how, which is the essence of the company. Don Gastronom's products are from Galicia, which is renowned for being one of the best places in the world for seafood.

The Matiz Mussels are cultivated using organic certified methods and feed. Once harvested, the mussels are prepared by hand using old master cannery know-how and then packed with the highest quality organic olives oil, vinegar, and spices to produce mussels that are moist, tender, and uncommonly flavorful. These mussels are exquisite right out of the can, in salads, on sandwiches. They also pair well sautéed with onions and roasted red peppers and a garnish of parsley and lemon.

Sustainably harvested off the coast of Spain and packed in high-quality olive oil these sardine fillets offer rich, natural bold flavors. A more authentic canned sardines experience the small fish have the skin on and bone in to create a more enjoyable meal or snack. Perfect for a paella or paired with a creamy pasta.

These sardines are packed with tomatoes and chilis for a spicy kick! Enjoy them on a crusty baguette or in pastas and salads.

These sardines are packed in water and salt, giving them a fresher brine. Sardines are high in omega fatty acids, and are a wonderful addition to a healthy diet.

These sardines are spiced with chili peppers and clove, then packed in olive oil. Enjoy them in salads, on flatbread, or straight from the tin.

Delicately hand coated in red pepper & all natural gelatin. Enjoy with crusty bread & your favorite wine.

Smoked & dried sausage with bison and pork, pepper, garlic and caraway. No added nitrates. Pair with a well aged cheddar, your favorite Whiskey, or a Sangiovese wine.

These Black Truffle salami focuses on respecting the flavor of the world’s most sought-after mushroom. Pair with Prosecco or try with soft scrambled eggs on toast for a special Sunday brunch.

We take grass-fed leg of lamb and add fragrant rosemary to create a truly unique charcuterie gem. One of our most popular flavors, you won’t find this delicacy anywhere else. Impress your foodie friends with something new that will surprise and delight their palates. Pork free.

To create this completely unique charcuterie gem, we use grass-fed leg of lamb, and combine it with chunks of Gilroy garlic. You won’t find this delicacy anywhere else. Impress your foodie friends with something new that will surprise and delight their palates. Pork free.

Saucisson Sec is a traditional French-style dry cured sausage that's made with high-quality pork and a blend of aromatic spices. This sausage has a rich and savory flavor with a slightly nutty undertone a peppery bite, and a firm, yet tender texture.

Campagne pâté is made with pork and pork liver, along with sherry wine and special herbs and spices. It’s a country style pâté that can easily be sliced. It’s easy to serve it cubed on toothpicks and enjoy it with simple pairings that highlight its fresh, delicate flavors. French bread, raw vegetables, wine and cheese all come alive with Campagne pâté – making it a snap to create a casual French appetizer platter that’s delicious before holiday feasts!

Nduja inspired by the original production of Spilinga, handmade in Seattle, combines the bold flavors of traditional Calabrian cuisine with local craftsmanship. This artisanal sausage is expertly crafted using high-quality ingredients sourced locally.

Nduja inspired by the original production of Spilinga, handmade in Seattle, combines the bold flavors of traditional Calabrian cuisine with local craftsmanship. This artisanal sausage is expertly crafted using high-quality ingredients sourced locally.

As a starter for a meal, on toast or bread, the Porthos Sardines Pâté is easy to prepare, tasty and nutritionally balanced.

As a starter for a meal, on toast or bread, the Porthos Tuna Pâté is easy to prepare, tasty and nutritionally balanced.

Born from the idea to support local coffee makers by selling the honey already made on their farms, Coffee Blossom Honey has partnered with Jorge Mendez on El Apiario. Each year his coffees are some of our sweetest, with characteristic candy bar and winey acidity. Jorge’s honey is similarly big in profile, with a round brown sugary sweetness, peach and citrus, and slight vanilla undertones.

This Raw Buckwheat honey has a deep, dark brown color, a strong, molasses-like earthy flavor, and is high in mineral content and antioxidant compounds. This is perfect for sauces, glazing pork roasts, or using in place of molasses or treacle for baking. The strong flavor of Buckwheat honey is perfect when you need a sweetener with some backbone to stand up to other bold flavors. The Beekeeper's Daughter raw honey is full of pollen, enzymes, vitamins, minerals, and aroma. It can contain bits of pollen and propolis. Right from the hive to your table.

This Raw Wildflower Honey comes from our Summer Honey crop. It's light in color and has a strong biting flavor with a distinctive lingering finish. Its somewhat fresh, pleasant "woody" scent pairs well with teas, camembert, and fresh goat cheeses. It's also great for seasonal allergies and is one of our household favorites! The Beekeeper's Daughter raw honey is full of pollen, enzymes, vitamins, minerals, and aroma. It can contain bits of pollen and propolis. Right from the hive to your table.

The perfect blend of premium-quality clover honey with the earthy taste of truffles for a balanced and complex truffle honey. Clover honey offers a subtler sweetness that allows the black truffles to shine. Honey includes black truffle shavings for a visual queue of truffles and enhanced flavor infusion. Use for charcuterie and cheese boards, glaze for poultry, topping for desserts, or mixed into specialty whiskey cocktails.

This year’s macadamia nut blossom honey, harvested in February of 2022, is rich with prominent notes of toffee, smooth caramel undertones from a bit of eucalyptus blossom nectar that snuck in to the hives, and a consistency to match. It boasts a deliciously creamy mouthfeel that just melts on the tongue. As with all of their harvests, this varietal is a unique one-off blend. Enjoy this rich honey on toast with butter or as a medicinal spoonful.

This spread is crafted in Croatia using figs from the pristine Dalmatian Coast of Croatia and other Mediterranean regions. It is cooked with great care to protect the integrity of the fruit and to create a rich, full-bodied, fruity flavor! With a touch of cocoa to deepen the naturally earthy flavors, it is sure to be a hit on your next board.

Blue Plums from the pristine Pannonian Valley are nearly the only ingredient in this traditional recipe. Its sweetness comes from naturally occurring plum sugars. Fresh ingredients and slow cooking methods create a velvety spread of concentrated plum. A perfect addition to any pâté, charcuterie or cheese plate. Delicious with Emmenthal, Fontina or Gouda.

Made with Paonia peaches and Laws Whiskey House Whiskey, this jam is sure to be a hit at your next gathering. Perfectly sweet with a hint of vanilla, it's no wonder it won the Blue Ribbon at the Denver County Fair all those years ago. Try it with some Powerful Welsh, or on your toast in the morning.

As the Basques have known for a long time, black cherry jam is a delicious accompaniment to the hazelnut flavor of mountain sheep's milk cheese. A hint of liquorice enhances its “candied” sweetness.

Les Folies have created a spread to enhance young, creamy goat cheeses. They have combined white fig with bay leaf with a touch of lemon and raisins. Your chevres will reach their full potential with these complementary flavors.

Wonderfully deep, tart flavour of sweet intense cassis berries

Bramble and Bay Leaf – Rich dark fruit weaved together with the indulgent intensity of bay

Just like an old flame, both hot and sweet!

Perfect for your festive goose

Transform your festive leftovers

Luscious & zesty with an aromatically fresh herbaceous twist

A hot British classic, perfect with beef, a bloody mary, or both!

A fragrant combination perfect to spoon through mash or yoghurt

Gentle, fruity sweetness under a ginger kick

Lush natural sweetness of floral ripe berries & a delicate woody note

A very British condiment, delicious with lamb or game

Rhubarb and Rose Water – Seductively intoxicating; tastes like Turkish delight in a jar

From fragrant English apples comes our piquant pickle

A celebration of summer; frush & juicy with a sweet caramel finish

This jam tastes so sweet when it hits your lips! A zing of blueberry, the sweetness of bourbon and a sprinkle of vanilla. I'm all of the fun of boozy jam with none of the hangover! This spread, 10 oz, is reduced sugar and pairs well with cheese, yogurt, and pancakes or waffles.

"After so many requests we've finally created a classic, Orange Marmalade. Stir into yogurt, pair with cheese, or mix into a cocktail! And there's always toast."

The perfect blend of sweet and spice. Pair it with a nice Brie or robiola, or use it as a marinade for chicken or pork!

Sweet Wino Onion Jam? You know we can't get enough caramelized onions! Made by the masters at The Jam Stand in Red Hook, Brooklyn, this onion spread is sweet, savory and caramel-y with the essence of Zinfandel, Merlot, Cabernet Sauvignon. Works great on your favorite sandwich, especially when paired with cheese. Or spread on top of a baked potato or burger. And here's a tip straight from Sabrina at Jam Stand: pizza! Use with a little tomato sauce, goat cheese and mozzarella.

This olive mix is the perfect combination of hojiblanca, gordal, cuquillo, and arbequina olives, Mediterranean herbs, and natural red pepper made according to a traditional recipe used in Andalucian homes each year upon the arrival of the harvest.

A savory, hearty and vibrant assortment of mushrooms marinated with peppers, herbs and spices. From pasta to pizza and even omelets or veggie tacos, you're sure to adore this mix.

Too moreish to stop, go on, eat the whole jar... we won't tell!

This inspired take on the classic dill pickle is packed with loads of fresh garlic and dill and a healthy serving of toasted caraway seed. Opening a jar of these is reminiscent of when your grandmother’s freshly baked Rye bread comes out of the oven and the warm aromas paint the entire house. Toasty notes of caraway and fragrant garlic pay homage to tradition and transport you back in time to the nostalgic memories of days past.

Cucumber infused water, a byproduct of our pickling process, is the star ingredient in their famed Original Bloody Mary Mix. Paired with generous amounts of horseradish, dill, garlic, and habaneros, they bottled the essence of your backyard garden, shattering the stigma that freshness can’t come in a jar. Makes 4-6 Bloody Marys depending on glass size.

Cucumber infused water, a byproduct of our pickling process, is the star ingredient in their famed Original Bloody Mary Mix. Paired with generous amounts of horseradish, dill, garlic, and habaneros, they bottled the essence of your backyard garden, shattering the stigma that freshness can’t come in a jar. Makes 4-6 Bloody Marys depending on glass size.