Carr Valley Bread Cheese, inspired by Finnish Juustoleipa, is a unique American cheese produced in Wisconsin from pasteurized cow’s milk, aged for 1-2 months. Known for its golden-brown caramelized crust and squeaky, buttery interior, it offers versatile culinary options from snacks to desserts. Carr Valley Cheese, the producer, holds over 750 awards, blending traditional cheese-making techniques with modern innovations. The cheese serves as a cultural bridge between Finnish and American traditions, celebrated for its rich texture and taste.

Cheese Bits Mozzamini Pearls Original are fresh cheese pearls from the USA, made from pasteurized cow''s milk. They are soft and pea-sized, adding a mild flavor to dishes like salads, soups, and pasta. Designed for convenience and versatility, these pearls are perfect for enhancing everyday meals with a touch of sophistication.

Cheese Bits Mozzamini Pearls Smoked are small, smoky cheese morsels made from pasteurized cow''s milk in the USA. Best enjoyed fresh, these pea-sized pearls are versatile, enhancing salads, soups, and pasta with their aromatic flavor achieved through natural smoking processes.

Cheese Bits Mozzamini Pearls Wasabi are small, wasabi-flavored mozzarella balls made from pasteurized cow''s milk in the USA. Not aged, they offer a creamy and slightly spicy kick, ideal for appetizers or enhancing salads, soups, and pasta. These fresh cheese pearls are versatile, offering a gourmet touch with their unique flavor blend, balancing traditional mozzarella creaminess with a wasabi twist.

Ski Queen Gjetost is a traditional Norwegian cheese originating from the Gudbrandsdalen valley, noted for its sweet, caramel-like flavor derived from the natural caramelization of milk sugars. Created by Anne Hov in the 1880s using a mix of cow''s and goat''s milk, its innovative recipe helped revitalize the local economy. Unlike traditionally aged cheeses, Gjetost is cooked to achieve its texture and taste. This sliceable cheese, typically served on toast, complements both sweet and savory dishes, retaining its cultural significance in Norway.