Cheese Finder | Pagosa Cheesemongers

A journal for the cheese curious Pagosa Springs, Colorado

1057 Aged Cheddar

Scotland Cow Hard, Extra Mature Scottish Cheddar

1057 Aged Cheddar by Somerdale is a Scottish extra mature cheddar aged 14 months, produced with Scottish milk and selected by Millbrook Dairy for its "rugged, crumbly texture" and bold, creamy flavor. Named after the year of King Macbeth's death, the cheese’s branding emphasizes Scottish heritage. D…

Flavor: bold, punchy, tangy, sharp, creamy, nutty, savory, umami, lingering Texture: firm-bodied, crumbly, rugged, open-textured, crystalline crunch Rennet: Vegetarian

Aged English Cheddar

United Kingdom Cow Hard, English Cheddar

Murray’s Aged English Cheddar is a hard, rindless block cheese produced by Ford Farm in Dorset, UK, using pasteurized cow’s milk from local, grass-fed herds and vegetarian microbial rennet. Aged 12-16 months, it features a firm, crumbly, crystalline texture and complex flavors—sweet, nutty, tangy, a…

Flavor: Savory, Sweet, Tangy, Nutty Texture: Firm, Short, Crystalline Rennet: Vegetarian

Aged Gouda 1 Year

Netherlands Cow Semi-Hard, Artisan, Gouda, Aged Cheese

Reypenaer Aged 1 Year Gouda is a Dutch Gouda cheese from Woerden, Utrecht, made with pasteurized Holstein-Friesian summer milk following strict PGI Gouda Holland standards. It is traditionally ripened for 12 months in a historic 1906 warehouse by the Old Rhine, using animal rennet. The cheese has 30…

Flavor: Nutty, Fruity, Creamy Texture: Soft Creamy with Crystallization Rennet: Animal

Aged Manchego

Spain Sheep Hard

Murray’s Aged Manchego is a 12-month pasteurized sheep’s milk cheese from the La Mancha region in Spain, certified as PDO, made exclusively with Manchega sheep milk. It balances artisanal tradition and industrial consistency, using animal rennet, salt, lysozyme to prevent defects, and a treated rind…

Flavor: Nutty, Sweet, Savory, Butterscotch Texture: Firm, Friable Rennet: Animal

Appenzeller White Label

Switzerland, Appenzell Innerrhoden and Appenzell Ausserrhoden Cow Semi-hard, washed rind, raw milk, cooked-curd, pressed, Alpine-style

Appenzeller® White Label is a Swiss Alpine semi-hard, smear-ripened cheese characterized by raw, silage-free milk enriched with cream to achieve a minimum 55% Fat in Dry Matter, contrasting with 48-50% in standard Appenzeller. Produced in the Appenzell pre-alpine region by decentralized village dair…

Flavor: Rich, creamy, buttery, mildly spicy, toasted hazelnut, floral, herbal, zingy, sulfurous, savory Texture: Firm yet supple, smooth, creamy, easily cut, meltable, clean mouthfeel Rennet: Animal

Ashley

United States Cow Soft, Ripened

Ashley by Mouco is a soft-ripened, ash-coated cow's milk cheese from Colorado, created by MouCo Cheese Company founders Birgit Halbreiter and Robert Poland, blending Bavarian dairy tradition with American craft brewing. It features a visually striking ash rind, evolving creamy texture, and flavors o…

Flavor: Buttery, Earthy, Sweet, Tart Texture: Creamy Rennet: Animal

Barely Buzzed

United States of America Cow Flavored Cheddar, Rubbed-Rind American Original

Barely Buzzed is an adjunct-rubbed American artisan cheddar produced exclusively by Beehive Cheese Company in Uintah, Utah, using pasteurized cow's milk from a Holstein-Jersey herd at Wade's Dairy. Aged 6-8 months on Utah Blue Spruce racks, it features a rubbed rind of coffee and lavender that diffu…

Flavor: Butterscotch, Caramel, Nutty, Roasted Espresso, Floral Texture: Smooth, Creamy, Full-Bodied, Semi-Firm Rennet: Vegetarian

Bay Blue

United States of America Cow Blue, Rustic-Style

Point Reyes Bay Blue is a farmstead, pasteurized cow’s milk blue cheese from the Point Reyes Farmstead Cheese Company in Marin County, California. Made from their own Holstein herd, it’s aged 90 days with traditional animal rennet, developing a natural rind. The cheese is semifirm, fudgy, and slight…

Flavor: Sweet, Salted Caramel, Malty, Earthy, Mushroom Texture: Fudgy, Slightly crumbly Rennet: Animal

Bayley Hazen Blue

United States of America Cow Natural Rind Blue Cheese

Bayley Hazen Blue, from Greensboro, Vermont, is a raw cow's milk, natural rind blue cheese aged 3-5 months. Made with raw Ayrshire milk, it features small fat globules that enhance texture and flavor. The cheese uses traditional Sax Rennet, fostering rich umami and a fudgy, dense texture with blue-g…

Flavor: Anise, Toast, Umami, Sweet Cream, Black Pepper Texture: Fudgy, Dense, Creamy-Friable Rennet: Animal

Big Johns Cajun

USA Cow Cheddar, Flavored, Semi Firm

Big John’s Cajun, by Beehive Cheese Company in Utah, is a semi-firm cheddar made from high-fat Jersey milk with a proprietary "Promontory" base. It features a hand-applied spice rub of cayenne pepper, garlic, and celery seed on its rind, creating a distinctive flavor gradient through osmotic diffusi…

Flavor: Sweet, Savory, Spicy, Creamy, Herbal Texture: Semi-firm Rennet: Vegetarian

Bijou

United States Goat Artisanal, Soft-Ripened, Bloomy Rind, Aged Cheese, Crottin-Style, Chèvre, Semi-Soft

Bijou is an artisanal, soft-ripened goat cheese produced by Vermont Creamery in Barre, Vermont. Made from pasteurized Saanen goat milk, it matures over 30 days, developing a wrinkled Geotrichum rind and a dense, creamy center. The cheese features a piquant, evolving flavor profile, from fresh and sw…

Flavor: Lactic, tangy, sweet cream, sharp, savory, piquant Texture: Dense center, wrinkled Geotrichum rind Rennet: Microbial

Bourbon Bellavitano

USA Cow Hard, Flavored

Kentucky Bourbon BellaVitano by Sartori blends Anglo-American Cheddar and Italian Grana cheesemaking techniques, producing a hard cheese with creamy texture and crystalline crunch. It’s surface-ripened using Kentucky Bourbon, rich in oak-derived vanillin and lactones, imparting sweet-wood flavors di…

Flavor: Sweet, Nutty, Smoky, Vanilla Texture: Firm, Creamy Rennet: Vegetarian

Bread Cheese

United States Cow Fresh, Unripened

Carr Valley Bread Cheese, inspired by the Finnish *Juustoleipä*, is a unique, non-melting, semi-soft cheese made from pasteurized Wisconsin cow's milk. It features a baked, caramelized crust formed via the Maillard reaction, preserving a high pH (~6.6) and insoluble calcium (~88%), which create its …

Flavor: Buttery, Toasted, Mild, Squeaky Texture: Semi-soft Rennet: Microbial

Brick Oven Bellavitano

United States Cow Hard, Firm Ripened, Aged, Artisanal, Melting, American Original

Sartori BellaVitano, an artisanal hard cheese from Plymouth, Wisconsin, is made from pasteurized milk of Holstein and Jersey cows within a 70-mile radius, using vegetarian microbial rennet. It ages 10-12 months in controlled caves, achieving 36-39% moisture and about 32% fat, creating a firm, granul…

Flavor: Sweet, Buttery, Nutty, Savory, Tangy Texture: Firm, Dense, Slightly Granular Rennet: Vegetarian

Brie Fermier

France Cow Soft, Bloomy

Brie Fermier, produced by Ferme de la Tremblaye and curated by Murray’s Cheese, is a farmstead soft-ripened cheese blending Jersey and Prim’Holstein milk from a single herd in Île-de-France. It is pasteurized to comply with US laws yet mimics raw-milk Brie through complex proteolysis and lipolysis. …

Flavor: Cruciferous, Oyster, Mushroom, Creamy, Nutty Texture: Creamy, Pudgy Rennet: Animal

Butterkase

United States Cow Semi-soft, Washed-curd, Melting cheese, Artisanal, Table cheese

Roth Butterkäse, produced in Monroe, Wisconsin, blends European tradition with local terroir, using 100% local, pasteurized, rBST-free cow milk (Holstein, Brown Swiss). Made via a washed-curd process with microbial rennet, it is aged about 30 days, achieving a semi-soft texture (45-52% moisture) wit…

Flavor: Mild, Buttery, Milky, Delicate Texture: Smooth, Creamy, Pliable, Melt-in-your-mouth Rennet: Microbial

Cabot Clothbound Cheddar

USA Cow Cheddar, Hard, Natural Rind

Cabot Clothbound Cheddar is a unique Vermont cheese, blending industrial cooperative production (Cabot Creamery) with artisanal aging (Jasper Hill Farm). It uses single-source pasteurized Holstein milk from Kempton Farm, ensuring quality and consistency. Microbial rennet is used, but the rind is coa…

Flavor: Savory, Brothy, Nutty, Caramel Texture: Friable, Crumbly Rennet: Microbial

Caciotta Paesanella

Italy Cow Washed-rind, Soft

Caciotta Paesanella, produced by Formaggi Ciresa, is a 700g, washed-rind, soft-ripened Italian cheese embodying the Lombard dairy traditions of Valsassina and Novara. Made from pasteurized whole cow's milk with animal rennet, it features an active pale pink rind from *Brevibacterium linens* and a pl…

Flavor: Beefy, Custardy, Sweet Texture: Plump, Soft Rennet: Animal

Cambozola Black Label

Germany Cow Soft-Ripened Blue Cheese, Blue Brie

Cambozola Black Label is a German triple-cream soft-ripened blue cheese from Bavaria's Allgäu region, made by Käserei Champignon in Lauben since 1908. Crafted from pasteurized cow’s milk of traditional Alpine breeds, enriched with cream to 70% fat in dry matter, it combines *Penicillium camemberti* …

Flavor: Sweet Cream, Mushroomy Rind, Savory Blue Texture: Pillowy, Spreadable, Viscous Rennet: Microbial

Camembert

United States of America Cow Soft, Bloomy

MouCo Camembert is an American soft-ripened cheese from Fort Collins, Colorado, adapting traditional French and Bavarian techniques to a semi-arid environment. Made from locally sourced, pasteurized Holstein cow's milk, it employs HTST pasteurization and veal rennet for coagulation. Aging occurs in …

Flavor: Milky, Creamy, Earthy, Sweet Texture: Creamy Rennet: Animal

Camembert

France Cow Camembert, Soft, Bloomy

Murray’s Camembert Fermier is a pasteurized, private-label French farmhouse-style cheese distributed by Kroger’s Murray’s Cheese, combining artisanal texture via hand-ladling with regulatory compliance to FDA rules forbidding raw milk cheeses aged under 60 days. It offers complex flavors superior to…

Flavor: Lactic, Earthy, Ammonia, Mushroom, Butter Texture: Runny, Oozing Rennet: Animal

Cave Aged Gruyére

Switzerland Cow Alpine Style, Hard Cheese, Cooked-Pressed Cheese, Raw Milk Cheese, Washed Rind, Artisanal, Aged Cheese, Melting Cheese

Murray's Cave Aged Gruyère AOP is a Swiss hard, washed-rind alpine cheese made from raw, unpasteurized milk of grass-fed Montbéliarde, Simmental, and Red Holstein cows in designated cantons. It follows AOP regulations, including traditional animal rennet and a minimum 12-month aging—initially in Swi…

Flavor: Toasted Hazelnuts, Brown Butter, Fruity Acidity Texture: Dense, Ivory Paste with Crystalline Crunch Rennet: Animal

Caveman Blue

United States of America Cow Blue Cheese, Natural Rind

Caveman Blue by Rogue Creamery is an organic, pasteurized cow’s milk artisanal blue cheese from Oregon’s Rogue River Valley. It features a natural rind and is aged 2 to 6+ months in caves, yielding a dense, fudgy texture with calcium lactate crystals. Made from Brown Swiss and Holstein milk, it uses…

Flavor: Umami, Sweet Cream, Earthy Texture: Fudgy, Dense Rennet: Microbial

Challerhocker

Switzerland Cow Washed-rind, Firm, Cooked pressed cheese

Challerhocker, created by Walter Räss in Switzerland’s Toggenburg region post-Swiss Cheese Union, exemplifies the renaissance of Swiss artisan cheese. Made primarily from unskimmed Brown Swiss milk, sometimes influenced by Jersey cows, it undergoes a lengthy cellar aging with homemade rennet and a b…

Flavor: Nutty, Brown butter, Caramel, Sweet onion, Savory Texture: Dense, Silky, Fudgy Rennet: Animal

Clothbound Cheddar

England Cow Hard, Artisan, Farmhouse, Clothbound, Cheddar

Quicke's Clothbound Cheddar is a traditional hard, aged farmhouse cheddar from Devon, England, protected by the West Country Farmhouse Cheddar PDO. Made from pasteurized milk of a hybrid herd optimized for cheese quality, it is hand-cheddared and matured 3–24 months in muslin cloth soaked with lard,…

Flavor: Buttery, Grassy, Brothy, Caramel, Earthy Texture: Firm, Creamy, Slightly Crumbly Rennet: Animal

Colby Jack

United States, Wisconsin Cow Semi-soft, washed-curd, melting, block/deli-horn, mild, briefly ripened, artisanal/commercial hybrid

This monograph provides a comprehensive analysis of Spring Green™ Colby Jack cheese, produced by Arena Cheese Inc. in Wisconsin, known as the original Co-Jack creator (1979). The semi-soft, marbled cheese blends annatto-colored Colby and white Monterey Jack curds using a washed-curd process to maint…

Flavor: Mild, buttery, sweet cream, savory, low acidity, diacetyl notes, lightly salty Texture: Semi-soft, smooth, moist, highly elastic, springy, pliable, clean creamy breakdown, superior melting Rennet: Microbial

Colorouge

United States of America Cow Soft-Ripened, Washed-Rind

MouCo Colorouge is a soft-ripened, washed-rind cheese produced in Fort Collins, Colorado, blending Bavarian cheesemaking tradition with American innovation. Made from locally sourced, pasteurized whole cow's milk from La Luna Dairy, it uses traditional veal rennet and ages 7-8 weeks, developing a cr…

Flavor: Buttery, Lactic, Tart, Floral, Roasted Nuts, Broth, Savory, Earthy, Spicy, Pungent, Complex Texture: Smooth and buttery Rennet: Animal

Comte

France Cow Hard, Semi Firm

This report analyzes Murray’s Comté cheese aged by Marcel Petite, highlighting its strict PDO origins in the Jura Massif with Montbéliarde cow milk. The cheese's flavor and texture result from controlled biochemistry, traditional fruitière dairy cooperatives, and Marcel Petite’s slow maturing at For…

Flavor: Nutty, Sweet, Earthy, Fruity, Umami Texture: Firm but supple Rennet: Animal

Copper Kettle Parmesan

United States Cow Hard, Grana

Cello Copper Kettle Parmesan, produced by Schuman Cheese in Wisconsin, uniquely combines traditional copper vat cooking with modern pasteurized milk and microbial rennet, resulting in a hard, grana-style cheese aged 16+ months. Copper vats enhance heat transfer and catalyze chemical reactions, impar…

Flavor: Salty, Savory, Sweet, Caramel Texture: Fracturable, Hard Rennet: Microbial

Cotswold

United Kingdom, England, East Midlands Cow Semi-hard, Flavored/Blended, English territorial-style, Pub cheese, Pasteurized cow's milk cheese, Aged cheese (Short

Cotswold, produced by Long Clawson Dairy since the 1970s, is a blended British cheese combining Double Gloucester with onions and chives. It features an orange color from annatto, a creamy texture, and a savory, umami-rich flavor. Made with pasteurized cow’s milk and microbial rennet, it is vegetari…

Flavor: creamy, buttery, sweet, mild cheddar-like tang, savory onion, grassy chive, umami Texture: dense, semi-firm, smooth, slightly crumbly, meltable, tactile crunch from inclusions Rennet: Microbial

Coupole

United States Goat Soft-Ripened, Aged Lactic Goat Cheese

Coupole is an artisanal, aged lactic-set goat cheese produced by Vermont Creamery in Vermont, USA, using pasteurized mixed-breed goat milk sourced from Vermont and Canada. It features a distinctive wrinkled rind of *Geotrichum candidum*, ripened 3-14 weeks to develop a creamy texture with a chalky c…

Flavor: Bright Acidity, Fresh Yeast, Hazelnut, Citrus, Umami, Minerals Texture: Dense, Fudgy, Silky, Viscous Rennet: Microbial

Creamy Dill Rubbed Fontal

United States, Wisconsin Cow Semi-soft, pasteurized cow's milk, rubbed rind, artisanal, aged, melting, Italian-style

Cello Creamy Dill Rubbed Fontal, produced by Schuman Cheese in Wisconsin, is a semi-soft artisan cheese inspired by Italian Fontal but distinct from the PDO Fontina Val d’Aosta. Made from pasteurized, rBGH-free cow’s milk using microbial enzymes, it features a hand-rubbed rind of dehydrated dill, ga…

Flavor: mild, buttery, slightly sweet, nutty, subtle tartness, fresh green grassy, citrusy, spicy herbaceous Texture: smooth, creamy, elastic, pliable, gooey when melted, velvety, non-grainy Rennet: Microbial

Cremont

USA (Vermont) Mixed Double Cream, Soft, Bloomy

Cremont, Vermont Creamery’s flagship mixed-milk cheese, is a double-cream, surface-ripened product combining Jersey cow cream and goat milk to balance flavor and texture. Founded in 1984, Vermont Creamery expanded from fresh chèvre to aged cheeses, launching Cremont in 2010. The cheese uses microbia…

Flavor: Sweet cream, Fresh butter, Lactic tang, Hazelnut, Yeast Texture: Creamy Rennet: Microbial

Crescenza-Stracchino

United States Cow Soft, Fresh

BelGioioso’s Crescenza-Stracchino is a fresh, soft, rindless cheese produced in Wisconsin, USA, modeled on traditional Italian Crescenza from Lombardy's Po Valley. Made exclusively from pasteurized, extra-rich cow’s morning milk, it features high moisture (55-60%) and a sweet, milky flavor profile. …

Flavor: Sweet, Milky, Lactic Texture: Creamy Rennet: Microbial

D'Affinois Excellence

France Cow Soft-Ripened, Triple-Cream, Bloomy Rind, Ultrafiltrated, Industrial Specialty Cheese

Fromager d'Affinois Excellence is a triple-cream, soft-ripened French cheese from the Auvergne-Rhône-Alpes region, produced by Fromagerie Guilloteau in Pélussin and Belley. Made from pasteurized cow's milk and cream concentrated via ultrafiltration, it contains 71–75% fat in dry matter and boasts a …

Flavor: Fresh cream, unsalted butter, sweet milk, earthy, faint yeastiness Texture: Silky, velvety, smooth, melting Rennet: Microbial

D'Affinois Excellence 185g

France Cow Soft-Ripened, Bloomy Rind, Triple Cream, Ultrafiltered

Fromager d'Affinois Excellence is a French triple cream soft-ripened cheese from the Auvergne-Rhône-Alpes region, made by Fromagerie Guilloteau using pasteurized cow's milk enriched with cream and produced via ultrafiltration. This method retains whey proteins, creating a smooth, mousse-like texture…

Flavor: Buttery, Sweet, Milky, Mild Texture: Silky, Spreadable, Homogeneous, Mousse-like Rennet: Microbial

D'Affinois Le Fromager

France Cow Soft-Ripened, Double-Crème, Bloomy Rind

Fromager d'Affinois Le Fromager is a French double-crème, soft-ripened cheese from the Auvergne-Rhône-Alpes region, specifically produced near Pélussin in the Pilat Regional Natural Park. Made from locally sourced, pasteurized cow's milk (Prim'Holstein and Montbéliarde breeds), it uses microbial ren…

Flavor: Mild, Lactic, Sweetly Buttery Texture: Silky, Thixotropic, Homogeneous Rennet: Microbial

D'Affinois with Garlic & Herbs

France Cow Soft, Bloomy

Fromager d'Affinois Ail et Fines Herbes is a French double-cream ultrafiltered (UF) soft-ripened cheese made using membrane filtration to concentrate milk proteins and fats before coagulation. This produces a thixotropic, nutrient-dense matrix with retained whey proteins and higher calcium, resultin…

Flavor: Sweet, Lactic, Garlic, Herb Texture: Silky Rennet: Microbial

Dansk Blue

Denmark Cow Blue, Semi Firm

Murray’s Dansk Blue is a Danish blue-veined cheese (Danablu PGI) produced by St. Clemens Food Products on Bornholm island, using pasteurized, homogenized Danish cow's milk and microbial rennet. Homogenization yields a white paste, creamy texture, and sharp flavor driven by *Penicillium roqueforti* l…

Flavor: Tangy, Savory, Piquant, Spicy, Buttery Texture: Semi-soft, creamy, crumbly but spreadable Rennet: Microbial

Delice

France Cow Soft-ripened, Triple-crème, Bloomy rind, Artisanal, Industrial

Délice de Bourgogne, marketed as Murray’s Delice in the US, is a high-fat, triple-cream soft-ripened cheese from Burgundy, France, created in 1975 by Jean Lincet of Fromagerie Lincet. Made from pasteurized cow's milk enriched with crème fraîche, it has 75% fat in dry matter and ages 1-2 months. The …

Flavor: Sweet Cream, Butter, Mushroom, Lactic Tang Texture: Whipped, Aerated, Velvety, Unctuous Rennet: Animal

Double Creme Brie

France Cow Soft-ripened, Bloomy Rind, Double Crème

Murray's Double Crème Brie is a French-imported, cow's milk cheese from the Grand Est region, produced using pasteurized milk enriched with cream to achieve 60-74% fat in dry matter, classifying it as a "Double Crème." It features a soft-ripened, bloomy rind made with microbial (vegetarian) rennet, …

Flavor: Sweet Cream, Salted Butter, Fresh Milk, White Button Mushroom, Hazelnut, Damp Earth, Mild, Lactic Tang Texture: Velvety, dry rind giving way to a yielding, supple paste. Rennet: Microbial

Drunken Goat

Spain Goat Semi-soft

Queso de Murcia al Vino, trademarked as The Drunken Goat®, is a semi-soft goat cheese from Murcia, Spain, created in 1986 to promote the Murciano-Granadina goat breed's milk and regional wine. It features high-fat, rich milk processed by washing the curd to reduce acidity. The cheese's violet rind r…

Flavor: Sweet, Creamy, Floral, Fruity Texture: Semi-firm Rennet: Animal

Dubliner With Irish Stout

Ireland Cow Hard, Blended

Kerrygold Dubliner with Irish Stout is a re-formed hard cheese produced by Carbery Group in Ireland, combining mature Dubliner cheese and Irish Stout. It features a unique sweet, nutty flavor developed by *Lactobacillus helveticus*, with calcium lactate crystals providing a crunchy texture. Made fro…

Flavor: Sweet, Nutty, Salty, Malty, Bitter Texture: Hard / Granular Rennet: Microbial

Edam

Netherlands Cow Semi-hard, Washed-Curd, Natural Rind (Waxed)

Gayo Azul Edam is an authentic Dutch semi-hard cheese from North Holland, produced by Royal FrieslandCampina using pasteurized part-skim Holstein cow milk and microbial rennet. Certified under the EU's Edam Holland PGI, it follows traditional washed-curd methods, yielding a mild, nutty, buttery, and…

Flavor: Mild, Nutty, Buttery, Saline Texture: Elastic, Firm, Smooth, Dense Rennet: Microbial

Espresso Bellavitano

United States Cow Hard, Artisan, Flavored

Espresso BellaVitano, made by Sartori in Wisconsin, is a hard, award-winning cow's milk artisan cheese aged 10–12 months. It is a hybrid style between Cheddar and Parmesan, hand-rubbed with roasted Italian espresso beans, imparting roasted coffee, chocolate, and caramel notes. The creamy yet crystal…

Flavor: Nutty, Fruity, Roasted Espresso Texture: Creamy and Crystalline Rennet: Microbial

Estate Gouda

Netherlands Cow Gouda, Farmstead Cheese, Semi-hard Cheese, Washed Rind, Pasteurized Cheese, Artisanal Cheese

Murray’s Estate Gouda is a farmstead, semi-hard cheese from Landgoed Kaamps in Twente, Overijssel, Netherlands, produced by the Nijland family since 1985. Made from pasteurized Holstein-Friesian cow’s milk fed on clover-rich pastures, it features a caramel-washed rind and matures for 4-6 months, dev…

Flavor: Sweet, Savory, Caramelized Texture: Dense and Fudgy Rennet: Animal

Ewephoria Sheep Gouda

Netherlands Sheep Gouda

Ewephoria Sheep Gouda, produced in Friesland, Netherlands, is a pasteurized, hard sheep's milk cheese made from East Friesian sheep using washed-curd Gouda technology and microbial vegetarian rennet. It is aged 9–12 months to develop a sweet, crystalline texture with butterscotch, toffee, and whiske…

Flavor: Butterscotch, Caramel, Toffee, Whiskey Texture: Hard, firm, dense Rennet: Vegetarian

Extra Sharp Cheddar

Australia Cow Hard, Aged, Cheddar, Block Cheese, Artisanal (Industrial-Scale), Grass-Fed Cheese

Old Croc Extra Sharp Cheddar is a hard, aged cheddar produced in Victoria, Australia, using 100% pasteurized, grass-fed, non-GMO cow’s milk. It is aged a minimum of 18 months, developing a sharp, tangy, nutty flavor with a firm, crumbly texture and characteristic calcium lactate crystals. The cheese…

Flavor: Bold, Sharp, Tangy, Nutty, Savory, Slightly Fruity Texture: Firm, Crumbly, Granular, Crystalline, Creamy Finish Rennet: Vegetarian

Flagship Cheddar

United States Cow Cheddar, Semi Hard

Beecher’s Flagship Cheddar is a semi-hard, artisanal American cheese made from a blend of Holstein and Jersey cow milk, combining English cheddaring with Swiss thermophilic cultures. Produced in Seattle and New York using pasteurized milk and microbial rennet, it features a clean-label ingredient li…

Flavor: Nutty, Sweet, Earthy, Savory Texture: Semi-hard Rennet: Vegetarian

Florette

France Goat Soft, Bloomy

Fromager d'Affinois Florette is a premium soft-ripened goat milk cheese produced by Fromagerie Guilloteau, utilizing ultrafiltration (UF) technology to concentrate milk solids, retaining whey proteins and minerals. This process creates a "silky," smooth texture with high protein and calcium content,…

Flavor: Sweet, Creamy, Lactic, Citrus, Earthy Texture: Silky Rennet: Microbial

Fontina Naturalpina

Italy Cow Fontal

Fontina Naturalpina by Formaggi Ciresa S.r.l. is a semi-cooked, semi-soft Fontal cheese from Lombardy’s Valsassina valley, made with pasteurized cow’s milk from the plains. Unlike Fontina PDO, it uses animal rennet and lysozyme (from egg whites) to prevent spoilage linked to silage feeding. It ages …

Flavor: Sweet, Creamy, Nutty Texture: Semi-soft, Elastic Rennet: Animal

Fresh Mozzarella

United States Cow Fresh, Pasta Filata

Murray’s Cheese, founded in 1940 in New York City, produces Fresh Mozzarella as a high-moisture, fresh *pasta filata* cheese made from pasteurized cow’s milk (except a labeled buffalo variant). It uses vegetable/microbial rennet, making it vegetarian-friendly. The cheese is soft, elastic, porcelain-…

Flavor: Milky, Lactic, Mild Texture: Elastic, Porcelain, Moist Rennet: Vegetable

Garlic & Chive Jack

United States of America Cow Semi-soft, Farmstead Cheese, Artisan Cheese, Monterey Jack, Flavored Cheese, Melting Cheese, Pasteurized Processed

Garlic & Chive Jack by Rocking W is a semi-soft, high-moisture Monterey Jack cheese made in Colorado from pasteurized whole milk of Holstein cows, processed within 24 hours at 5,300 ft altitude. It uses microbial, vegetarian rennet and is aged 1–3 months to preserve garlic and chive flavors, which d…

Flavor: Savory, Allium, Buttery, Lactic Texture: Semi-soft, Open Texture, Pliable Rennet: Vegetarian

Garlic & Herb Bellavitano

United States of America Cow Hard Cheese, Artisanal Cheese, Rubbed-Rind / Flavored Rind, Hybrid Style, American Original

Garlic & Herb BellaVitano® is an artisanal, hard cow's milk cheese from Sartori in Plymouth, Wisconsin, aged 10-12 months. It blends creamy Cheddar and savory Parmesan qualities, featuring an edible, hand-rubbed rind of garlic, lemon zest, Aleppo chili, parsley, and lavender. Made from pasteurized, …

Flavor: Nutty, Fruity, Savory, Sweet, Herbaceous Texture: Hard but Creamy Rennet: Microbial

Garlic Noir

Garlic Noir by Beecher's Handmade Cheese is a semi-soft, artisanal cheese from the U.S., primarily made in the Pacific Northwest with a secondary facility in New York. It uses pasteurized bovine milk from a 50/50 Holstein-Jersey blend, enhancing texture and flavor. Microbial rennet coagulates the ch…

Gemma Di Langa

Italy Cow, Sheep, Goat Washed-Rind, Soft-Ripened, Mixed-Milk

Gemma Di Langa is an Italian artisanal cheese from Piedmont’s Alta Langa, produced by Caseificio dell'Alta Langa. Made with pasteurized cow, sheep, and goat milk plus cow cream, it’s a double-crème, washed-rind, soft-ripened cheese aged about 30 days. Its distinctive flavor and “velvety” texture res…

Flavor: Sweet, Mild, Funky, Vegetal Texture: Velvety smooth, silky, spreadable Rennet: Animal

Goat Cheddar

USA Goat Cheddar, Semi-Hard

Cypress Grove Goat Cheddar is a domestically crafted aged goat cheese from Humboldt County, California, blending English cheddar traditions with unique goat milk biochemistry. Made from 100% pasteurized cultured goat milk and microbial vegetarian rennet, it features a porcelain-white, rindless block…

Flavor: Nutty, Savory, Slightly Sharp Texture: Smooth, Creamy Rennet: Microbial

Gorgonzola

United States Cow Gorgonzola, Blue, Soft

Treasure Cave Gorgonzola, established in 1936 by Felix Frederiksen in Minnesota’s sandstone caves, is America's original cave-aged blue cheese now produced by Saputo Cheese USA in Wisconsin. It undergoes a strict 90-day aging process, using microbial rennet and *Penicillium roqueforti* for its disti…

Flavor: Earthy, Mellow, Sweet finish, Buttery, Silky Texture: Semi-soft Rennet: Microbial

Gorgonzola Dolce Marca Oro

Italy Cow Blue, Soft

Gorgonzola Dolce "Marca Oro" by Formaggi Ciresa is a Protected Designation of Origin Italian blue-veined cheese, produced in specified provinces of Piedmont and Lombardy, primarily around Valsassina. Made from pasteurized whole cow’s milk, it uses calf rennet and a selected starter culture including…

Flavor: Sweet, Earthy, Creamy, Mild Texture: Soft, Creamy Rennet: Animal

Gorgonzola Mountain

Italy Cow Blue, Semi-Hard, Semi-Soft

Gorgonzola Mountain by Formaggi Ciresa is a traditional Italian blue cheese from Lombardy's Valsassina valley, aged 8–12 weeks to develop its spicy Piccante profile. Made from pasteurized cow's milk (Italian Friesian and Brown Swiss), it uses traditional calf rennet and is matured in alpine caves wi…

Flavor: Aggressive, spicy, complex, cherries, chocolate, black peppercorn Texture: Dense, spreadable yet friable, fudgy Rennet: Animal

Grana Padano

Italy Cow Hard

Grana Padano DOP by Zanetti is a raw, hard, cooked-paste cheese from the Po River Valley in Northern Italy, produced from bovine milk mainly of Italian Friesian, Brown Cow, Red Cow, and White Modenese breeds. It undergoes natural creaming, precise fat-to-casein ratios, and is coagulated with traditi…

Flavor: Savory, Umami, Sweet, Creamy, Nutty Texture: Semi-hard Rennet: Animal

Grand Cru Reserve

United States Cow Alpine-style, Semi-hard, Artisan, Washed-rind, Melting cheese, Aged cheese

Grand Cru Reserve by Emmi Roth in Monroe, Wisconsin, is an award-winning Alpine-style cheese inspired by Swiss Gruyère. Made from 100% cultured pasteurized cow's milk and microbial (vegetarian) rennet, it is aged at least 6 months on spruce boards in imported copper vats. The semi-hard cheese has a …

Flavor: Nutty, Savory, Earthy Texture: Compact, Firm, Smooth Rennet: Microbial

Grand Reserve Cheddar

Australia Cow Hard, Aged Cheddar

The Old Croc Grand Reserve Cheddar, an Australian premium 24-month aged vintage cheese, is a hard, white cheddar made from pasteurized cow’s milk sourced from grass-fed, hormone-free Holstein-Friesian and Jersey cows in Victoria. It uses vegetable rennet and undergoes rigorous microbial and quality …

Flavor: Extra Sharp, Nutty, Savory Texture: Creamy yet Crumbly with Crystals Rennet: Vegetarian

Habanero Jack

United States, Wisconsin Cow Semi-hard / Semi-soft, Washed-curd, Stirred-curd, Flavored Jack (Pepper Jack), Artisanal, Melting Cheese

The Maple Leaf Cheese Cooperative’s Habanero Monterey Jack combines traditional Wisconsin cheesemaking with modern heat trends, using high-quality, pasteurized rBST-free milk and microbial enzymes to create a semi-soft, creamy Monterey Jack base infused with potent habanero peppers (100,000-350,000 …

Flavor: mild lactic sweetness, buttery, nutty, slow-building capsaicin heat, fruity and tropical habanero notes Texture: creamy, semi-firm, highly supple, yielding, open texture, smooth with fibrous pepper particulates Rennet: Microbial

Harbison Mini

United States Cow Soft, Bloomy

The Harbison Mini, a 5-ounce soft-ripened cheese from Jasper Hill Farm in Vermont, is wrapped in spruce cambium that imparts woodsy flavors and acts as a structural "corset" to contain its spoonable, custard-like paste. Made from pasteurized Ayrshire cow milk using traditional animal rennet, it ripe…

Flavor: Sweet, Nutty, Woodsy, Creamy, Umami Texture: Thixotropic, Spoonable Rennet: Animal

Hatch Jack

United States Cow semi-hard cheese, Monterey Jack, washed-curd cheese, flavored cheese, melting cheese, artisanal cheese

Hatch Jack by Beecher's Handmade Cheese is a semi-hard, flavored Monterey Jack cheese made in the U.S. using pasteurized bovine milk from a 50-50 Holstein-Jersey herd blend. It features roasted Hatch green chiles sourced exclusively from New Mexico's Hatch Valley, ensuring authenticity via certifica…

Flavor: Mild, sweet, buttery, earthy, smoky Texture: Creamy, smooth, supple, buttery Rennet: Microbial

Havarti

United States of America Cow Semi-Soft, Washed-Curd, Interior-Ripened, Creamy, Melting, Artisanal, Rindless

Roth Havarti is a Danish-style, semi-soft, washed-curd cheese produced in Monroe, Wisconsin, using pasteurized rBST-free cow’s milk from local farms. It employs microbial (vegetarian) rennet and is aged about 2 months. The washed-curd process reduces acidity, yielding a mild, buttery, creamy flavor …

Flavor: Buttery, Sweet Cream, Lactic, Slightly Acidic, Mild Texture: Semi-soft, pliable, elastic Rennet: Microbial

Havarti With Dill

United States of America Cow Semi-soft, Washed-curd, Interior-ripened, Flavored Cheese, Artisanal, Melting Cheese, Table Cheese

Roth Käse Havarti with Dill is a semi-soft, creamy, buttery cow's milk cheese produced in Monroe, Wisconsin. It uses pasteurized, rBST-free milk from local dairy farms and microbial rennet, making it vegetarian-friendly. The cheese features lactic sweetness balanced by savory dill and has a mild aci…

Flavor: Creamy, Buttery, Lactic, Herbaceous, Savory Texture: Semi-soft, Elastic, Open (Eyes) Rennet: Microbial

Hay There

Netherlands, Flevoland Cow Semi-hard, washed-curd, thermized-milk Gouda

"Hay There" Gouda is a semi-hard Dutch cheese from a single-family farm in Biddinghuizen, Flevoland, made from thermized cow's milk rich in beta-carotene, giving it a natural pale-yellow color. It uses traditional animal rennet and ages for a minimum of 60 days, resulting in a firm yet elastic textu…

Flavor: Sweet, milky, buttery, floral (lavender, thyme), nutty, roasted, earthy, umami, woodsy, savory Texture: Firm, pliable, elastic, smooth, velvety (herbal), crunchy (nuts), slight particulate (truffle) Rennet: Animal

High Plains Cheddar

United States Cow Cheddar, Alpine-Style Hybrid, Semi-Hard, Artisan, Block Cheese, Sweet Cheddar

High Plains Cheddar, distributed by Murray’s Cheese, is a private-label version of Prairie Breeze from Milton Creamery, Iowa. This artisanal, semi-hard cheese blends traditional Cheddar structure with Alpine flavors thanks to *Lactobacillus helveticus* cultures. Made from pasteurized cow’s milk sour…

Flavor: Sweet, Nutty, Fruity, Grassy Texture: Crumbly, Creamy, Crystalline Rennet: Vegetarian

Holy Sheep Gouda

Netherlands Sheep Semi-Hard, Hard, Washed-Curd

Artikaas Holy Sheep Gouda is a Dutch cheese made from 100% pasteurized sheep’s milk, aged over 9 months, and produced using a washed-curd method. It is firm, crystalline, and classified as hard cheese with ~32–36% moisture. The cheese is nutty, sweet, and pastoral in flavor, with tyrosine crystals a…

Flavor: Nutty, Sweet, Pastoral, Umami Texture: Firm, Grainy, Crystalline Rennet: Microbial

Honey Clover Gouda

USA Cow Gouda, Flavored, Semi-hard

Marieke Gouda, founded by Dutch-born Marieke Penterman in Wisconsin, produces Honey Clover Gouda, a raw milk farmstead cheese infused with *Melilotus* (Honey Clover) herb containing coumarin. The cheese uses milk from a low-stress Holstein-Friesian herd, processed via a traditional Dutch washed-curd…

Flavor: Sweet, Earthy, Buttery, Floral Texture: Semi-hard, Smooth Rennet: Animal

Honey Goat Gouda

Netherlands Goat Gouda-style, Semi-hard, Washed-curd, Flavored / Infused Cheese, Pasteurized Processed, Artisanal

Murray’s Honey Goat Gouda is a semi-hard, artisanal Dutch-style cheese made from 100% pasteurized goat milk, primarily sourced from Dutch White Goats (Saanen x Dutch Landrace). Produced via the washed-curd method, it includes a 1% honey infusion and honey-washed rind, aged 4-6 months (up to 10 month…

Flavor: Roasted Cashews, Caramel, Sweet Cream Texture: Dense, Smooth, and Pliable Rennet: Vegetarian

Horseradish Cheddar

United States Cow Flavored, Semi-Hard, Natural

Flavor: Sharp, Tangy, Zesty, Buttery, Nutty Texture: Smooth and Firm Rennet: Microbial

Humboldt Fog

United States Goat Soft, Bloomy

Humboldt Fog, a surface-ripened goat cheese from Cypress Grove, Arcata, California, is a landmark in American artisan cheese. Created in the 1980s by Mary Keehn, it features a white paste, bloomy rind, and signature horizontal vegetable ash line that buffers acidity to promote rind flora growth. Mad…

Flavor: Lactic, Citrusy, Earthy, Herbal, Piquant Texture: Creamy Rennet: Vegetarian

Irish Cheddar

Ireland Cow Cheddar, Semi-Hard, Creamery/Artisanal

Murray's Irish Cheddar, produced by Wexford Creamery in County Wexford, Ireland, is a pasteurized, vegetarian-friendly, semi-hard cheddar aged at least 12 months. Made from milk of grass-fed Friesian cows, its natural sunny yellow color derives from beta-carotene. The cheese features a firm yet crea…

Flavor: Grassy, Buttery, Fruity, Sweet Texture: Firm, Smooth, Creamy Rennet: Vegetarian

Jarlsberg

Norway Cow Semi-soft

Jarlsberg cheese, originating from Norway's Vestfold region, is a semi-hard bovine milk cheese developed scientifically in 1956. Trademarked by TINE SA, it is produced in Norway, Ireland, and the USA using a secret bacterial culture. Made from Norwegian Red cow milk, Jarlsberg is lactose-free, veget…

Flavor: Sweet, Nutty Texture: Pliable, springy Rennet: Microbial

Kaltbach Emmentaler

Switzerland Cow Emmentaler, Hard

Kaltbach Emmentaler by Emmi is a 12-month, raw-milk, cave-aged Emmentaler AOP from Switzerland’s Emme river valley, aged in the unique, humid Kaltbach sandstone cave. Made from grass-fed cow’s milk using animal rennet, its firm yet creamy texture and complex nutty, earthy flavors are enhanced by the…

Flavor: Nutty, Tangy, Earthy, Herbaceous, Sweet Texture: Semi-hard, Dense, Firm, Elastic, Crystalline Rennet: Animal

La Tur

Italy Cow, Sheep, Goat Robiola, Soft-Ripened, Bloomy Rind

La Tur, a soft-ripened mixed-milk cheese from Piedmont's Alta Langa, is made by Caseificio dell’Alta Langa using 30% cow, 30% sheep, and 40% goat milk. Its unique "mousse" texture and delicate flavor derive from traditional animal rennet and rapid aging of 7–15 days with the Geotrichum candidum rind…

Flavor: Sweet, Acidic, Savory, Tangy, Nutty Texture: Mousse-like, Creamy Rennet: Animal

Lattebusche Piave Extra Aged

Le Chablochon

France Cow Soft-Ripened Cheese, Fromage à pâte molle et croûte lavée

Le Chablochon, created by Fruitières Chabert, is a pasteurized, soft-ripened, washed-rind cheese from Savoie, France, designed as a milder, exportable alternative to raw-milk Reblochon. Made with milk from regionally-adapted Montbéliarde, Abondance, and Tarine cows, it reflects the alpine terroir th…

Flavor: Buttery, Nutty, Sweet, Earthy Texture: Rich, soft, sticky Rennet: Animal

Limburger German

Germany Cow Soft-Ripened, Washed-Rind

St. Mang Bavarian Limburger is a soft, washed-rind cheese from the Allgäu region of Bavaria, Germany, produced by Käserei Champignon. It uses pasteurized Brown Swiss cow's milk and microbial rennet, adhering to the PDO designation Allgäuer Limburger g.U. The cheese ripens over 2 weeks to 3+ months, …

Flavor: Savory, Spicy, Pungent Texture: Elastic to Spreadable Rennet: Microbial

Los Cameros Rosemary Tomme

Spain Cow, Sheep, Goat Flavored, Hard

Los Cameros Rosemary Tomme, produced by Lácteos Martínez in Haro, La Rioja, Spain, exemplifies the artisanal evolution of Spanish mixed-milk cheeses ("Queso de Mezcla") with a precise blend of 60% cow, 20% sheep, and 6% goat milk. Its maturation involves pasteurization, natural rind development, oli…

Flavor: Sweet, Nutty, Herbal, Tangy, Savory Texture: Firm, Soluble Rennet: Animal

Manchego 12 Months

Spain Sheep Hard

The Vega Mancha Manchego PDO 12 Months (Viejo) is a hard, aged cheese from La Mancha, Spain, made exclusively from pasteurized milk of Manchega sheep. It adheres to strict PDO regulations regarding geography, milk source, shape, and aging time. Industrially produced by Quesos Vega Sotuelamos S.L., i…

Flavor: Nutty, Caramel, Piquant, Lanolin Texture: Hard, Friable Rennet: Animal

Marbled Goat Espelette

Spain Goat Semi-Hard, Pressed Goat Milk Cheese, Flavored, Internally Marbled Cheese

The Marbled Goat Espelette is a semi-hard, pasteurized goat milk cheese from Murcia, Spain, featuring internal marbling of French PDO Piment d'Espelette pepper. Made from milk of the Murciano-Granadina breed, the cheese undergoes 6 months aging using animal rennet, ensuring firm texture and complex …

Flavor: Nutty, Savory, Spicy, Earthy Texture: Semi-hard, Creamy Rennet: Animal

Marbled Goat Pesto

Spain Goat Semi-Hard, Specialty, Modern Artisan

Mitica Marbled Goat Pesto is a semi-hard, pasteurized goat milk cheese from Murcia, Spain, made exclusively with milk from the Murciano-Granadina breed. Produced by Central Quesera Montesinos and branded by Forever Cheese (US importer), it combines Spanish goat curd with Italian PDO pesto ingredient…

Flavor: Mild, Herbal, Savory, Sweet, Citrusy Texture: Firm, Incredibly creamy Rennet: Microbial

Marieke Aged Gouda

United States of America Cow Hard, Washed-Curd, Farmstead, Raw Milk

Marieke Aged Gouda is a raw cow's milk farmhouse cheese from Thorp, Wisconsin, blending Dutch production methods with American terroir. It uses unpasteurized milk from Holstein-Friesian and Brown Swiss cows, with direct pipeline transfer preserving milk quality. Coagulated with traditional animal re…

Flavor: Sweet, Umami, Salt, Caramel, Toasted Nuts Texture: Short, Dense Rennet: Animal

Marieke Gouda With Smoked Cumin

United States Cow Gouda, Flavored, Smoked, Semi-hard

Marieke Gouda With Smoked Cumin is an artisan, raw milk farmstead cheese produced by Holland’s Family Cheese in Thorp, Wisconsin, blending traditional Dutch *boerenkaas* methods with American hickory wood cold-smoking. Made from raw whole milk delivered warm via a "pipe-to-vat" system, it utilizes a…

Flavor: Smoky, Sweet, Spicy, Creamy Texture: Semi-hard, Supple Rennet: Animal

Marinated Sheep and Goat Cheese

Australia Mixed Marinated Fresh Cheese, Persian Feta

Meredith Dairy Marinated Sheep and Goat Cheese is an Australian artisanal fresh cheese from Meredith, Victoria. It blends pasteurized goat and sheep milk, grown and processed on a single farm, ensuring high welfare and traceability. The cheese uses a microbial rennet and features a soft, creamy, spr…

Flavor: Creamy, Garlicky, Herbaceous Texture: Soft / Spreadable Rennet: Microbial

Maytag Blue

United States of America Cow Blue, Semi-hard

Maytag Blue Cheese, originating from Newton, Iowa, is an American artisanal blue cheese made exclusively from homogenized Holstein cow's milk. Developed at Iowa State University in the 1940s, it uses a patented process including microbial rennet and pasteurization, matured in limestone caves for six…

Flavor: Bold, Tangy, Lemony Texture: Dense and crumbly, yet moist and creamy Rennet: Microbial

Merlot Bellavitano

United States Cow Semi-hard

Merlot Bellavitano by Sartori is an award-winning American original cheese from Wisconsin, blending the creamy richness of Cheddar with the nutty, crystalline texture of Parmesan. Made from rBST-free, pasteurized local cow’s milk and suitable for vegetarians, it’s aged 10-12 months, then soaked in M…

Flavor: Nutty, Tangy, Creamy, Rich, Sweet Texture: Semi-hard, creamy, with crystalline crunch Rennet: Microbial

Meseta 12 Mo Manchego

Spain Sheep Aged Sheep Milk, Manchego-Style, Hard

The Santa Marta Meseta 12-Month Aged Sheep Cheese originates from Castilla-La Mancha, Spain, and is made from a blend of Merina, Assaf, Lacaune, and Manchega sheep milk. This pasteurized, hard, Manchego-style cheese is aged for 12 months using animal rennet, developing firm, friable texture with tyr…

Flavor: Intense, Nutty, Piquant Texture: Firm, Friable, Crystalline Rennet: Animal

Mild Yellow Cheddar

United States Cow Semi-Hard, Cheddar, Block

Murray's Mild Yellow Cheddar is a semi-hard, pasteurized cow’s milk cheese produced in Wisconsin, exemplifying the "Wisconsin style" young cheddar aged less than two months. It has ~43% moisture, a smooth, fudgy texture, and mild, buttery, nutty flavors with low acidity. The cheese uses microbial or…

Flavor: Buttery, Milky, Nutty Texture: Smooth, Fudgy, Elastic Rennet: Microbial

Mimolette

France Cow Pressed, Hard

Isigny Sainte-Mère Mimolette is a traditional French pressed cheese with origins in 17th-century mercantilism, perfected in Normandy. Made from rich, pasteurized Normandy cow's milk, it includes annatto for color and lysozyme to prevent bacterial spoilage. Its production features "washed-curd" techn…

Flavor: Intense butterscotch, coffee, bouillon, umami, spicy Texture: Granite-like, friable, crystalline Rennet: Animal

Montamore Cheddar

Sartori MontAmoré Cheddar, produced in Plymouth, Wisconsin, merges Northern Italian and American cheddar traditions. Made from locally sourced pasteurized milk of Holstein and Jersey cows, it uses microbial rennet and is aged up to 12 months under precise conditions, targeting 36–39% moisture. The c…

Monterey Jack

USA Cow Semi-soft

The Maple Leaf Cheese Cooperative of Monroe, Wisconsin, produces a distinct Monterey Jack cheese characterized by its washed-curd process, high moisture content (40-44%), and mild, buttery flavor. Founded in 1910, the farmer-owned cooperative embodies local terroir from the Driftless Area and emphas…

Flavor: Sweet, Creamy, Mild Texture: Semi-soft, pliable Rennet: Microbial

Morel Leek Monterey Jack

USA

The New Bridge Morel Leek Monterey Jack, owned by Gourmet Foods International under Russell McCall’s Inc., exemplifies a fusion of Wisconsin artisanal cheesemaking and high-volume distribution. Produced mainly by Meister Cheese and Renard’s Cheese, it features a cultured pasteurized cow’s milk base …

Mozzamini Pearls Calabrian Chili

USA Cow Scamorza, Low-Moisture

The Mozzamini Pearls Calabrian Chili by Cheese Bits is a low-moisture *scamorza* cheese, crafted in California using local milk for quality and terroir impact. Its artisanal process involves acidification, hand-stretching, and incorporation of moderate-heat Calabrian chili, whose lipophilic capsaici…

Flavor: Fruity, Smoky, Salty, Creamy, Spicy Texture: Firm, Elastic Rennet: Variable

Mozzamini Pearls Original

United States Cow Semi-soft

Mozzamini Pearls Original by Cheese Bits (Yummy Industries, CA) is a semi-soft, low-moisture, artisanal cow's milk cheese inspired by Southern Italian *pasta filata*. Made from pasteurized Northern California whole milk and microbial rennet, it features pea-sized spherical pearls with a firm, elasti…

Flavor: Milky, Sweet, Creamy, Tangy, Savory Texture: Dense, Springy Rennet: Microbial

Mozzamini Pearls Smoked

USA Cow Scamorza, Smoked

The report analyzes Cheese Bits' Wood Smoked Mozzamini Pearls, a snack cheese made from scamorza, not mozzarella, offering lower moisture and shelf stability without brine. Produced by Yummy Industries LLC in California, it combines traditional pasta filata processing with wood-smoking, creating a f…

Flavor: Sweet, Savory, Smoky, Lactic, Umami Texture: Fine yet dense, Springy Rennet: Microbial

Mozzamini Pearls Wasabi

USA Cow Scamorza, Pasta Filata

Mozzamini Pearls Wasabi by Cheese Bits is an innovative artisanal scamorza cheese from California, crafted as bite-sized, lower-moisture pearls infused with wasabi powder. Its firmer texture and high-fat content stabilize the volatile allyl isothiocyanate compounds, delivering a balanced creamy and …

Flavor: Creamy, Pungent, Sweet, Salty, Umami Texture: Firm, Elastic Rennet: Microbial

Mt Tam

United States of America (California) Cow Triple Cream, Bloomy Rind, Washed Curd

Mt Tam is an organic triple cream, bloomy rind cheese produced by Cowgirl Creamery in Marin County, California, using pasteurized cow’s milk from the Straus Family Creamery. It embodies California’s artisanal cheese movement, blending French triple cream style with a washed curd process for a sweete…

Flavor: Cultured Butter, White Mushroom, Crème Fraîche Texture: Dense Fudgy Core to Pudgy Creamline Rennet: Microbial (Vegetarian)

Muenster

USA Cow

Rennet: Microbial

Muenster Enchilado

USA Cow Semi-Soft, Spiced/Rubbed Rind

Muenster Enchilado by Queso Campesino is a semi-soft, cow's milk cheese made in Colorado, USA. It combines American Muenster cheese's mild, creamy texture with a spiced paprika-coated rind, reflecting Mexican "Enchilado" style. Made from pasteurized whole milk and traditional animal rennet, it ages …

Flavor: Mild, Buttery, Savory Spice Texture: Pliable, Smooth, Creamy Rennet: Animal

Myzithra

Greece Sheep, Goat Whey, Grating

Dodoni Myzithra is a traditional Greek whey cheese from Epirus, made by heating whey from Dodoni Feta PDO production enriched with sheep’s and goat’s milk and cream. Originating in a rugged, biodiverse mountain terroir, the cheese inherits complex flavors from local flora and animals adapted to this…

Flavor: Salty, Acidic, Umami, Lactic, Animal Texture: Hard, Brittle Rennet: Variable

Original Blue

United States (California) Cow Farmstead Blue

Point Reyes Original Blue is an artisanal, raw milk blue cheese from Marin County, California. Made exclusively from raw Holstein cow milk from the Giacomini family's closed herd, it is aged 3.5 to 4 months, using microbial rennet and traditional handcrafting methods on-site. The cheese features a s…

Flavor: Sweet, Creamy, Peppery Texture: Ultra-Creamy Rennet: Microbial

Parmigiano Reggiano

Italy Cow Hard, Cooked, Granular, Aged cheese, Artisanal, Raw milk cheese, PDO

Murray’s Parmigiano Reggiano is an authentic PDO cheese from Emilia-Romagna, Italy, made exclusively with raw cow’s milk and traditional calf rennet. Typically aged 24 months, it balances crumbly texture with a flavor profile of toasty nuttiness, bright fruitiness, and savory umami. Naturally lactos…

Flavor: Savory, Nutty, Fruity Texture: Hard, granular, friable Rennet: Animal

Parrano

Netherlands Cow Gouda, Hard, Semi Firm

Parrano by Uniekaas is a Dutch cheese blending young Gouda’s creamy, sweet texture with the nutty, savory flavors of aged Parmesan. Produced in Holland using Friesan-Holstein cow milk and Parmigiano-Reggiano starter cultures, it is vegetarian-friendly (microbial rennet) and aged five months for bala…

Flavor: Nutty, Sweet, Savory Texture: Semi-firm, smooth, creamy Rennet: Microbial

Pecorino Romano

Italy Sheep Hard, Cooked-Curd, Grating Cheese (Grana), Aged, Artisanal (PDO)

Pecorino Romano, a traditional Italian hard sheep's milk cheese regulated by PDO standards, is mainly produced in Sardinia, Lazio, and Tuscany. Murray's Cheese offers pasteurized versions for the US market and artisanal thermized varieties from Lazio's Sini Fulvi. Made exclusively with 100% full-fat…

Flavor: Intensely Salty, Piquant, Aromatic, Umami Texture: Granular, Brittle, Crystalline, Dense Rennet: Animal

Pepper Jack

United States, Wisconsin, Green County Cow Semi-soft / Semi-hard, Washed-curd cheese, Melting cheese, Flavored cheese, American Original, Artisanal, Young / Fresh cheese

The Maple Leaf Cheese Cooperative Pepper Jack is a high-quality, artisanal semi-soft cheese from Monroe, Wisconsin, with a century-old cooperative heritage. Made from locally sourced, pasteurized, rBST-free cow milk, it features a washed-curd process maintaining high moisture and mild acidity. Fresh…

Flavor: mild, buttery, slightly tart, lactic, umami, medium hot jalapeño heat, vegetal, grassy Texture: supple elasticity, creamy, slightly open, smooth melt, crunchy jalapeño pieces Rennet: Microbial

Petit Ossua Iraty

France Sheep Hard, Semi Firm

Petit Ossau-Iraty Esquirrou is a world-class pressed sheep’s milk cheese from the French Pyrénées-Atlantiques, produced by Fromagerie de Mauléon under Savencia. It follows strict AOP regulations, using pasteurized milk from three native sheep breeds and aging 5–6 months. Its terroir includes humid B…

Flavor: Nutty, Toasted Wheat, Savory, Herbaceous Texture: Fondante Rennet: Animal

Piave Vecchio

Italy Cow Hard, Cooked Curd, PDO

Piave Vecchio is a PDO hard, cooked-curd cheese from Veneto's Belluno province, made mostly from pasteurized milk of specific local cow breeds (Bruna Italiana, Pezzata Rossa, Frisona Italiana, Grigio Alpina). Aged over 6 months, it has a dense, crumbly texture with no holes, featuring sweet, nutty, …

Flavor: Sweet, Nutty, Intense Texture: Dense, Friable, Crystalline Rennet: Animal

Pizza Gouda

Netherlands Cow Gouda, Inclusion

Kaamps Estate Pizza Gouda, a farmstead Dutch cheese from Deurningen, blends traditional *Boerderijkaas* methods with pizza-inspired flavors (tomato, olive, oregano, garlic, basil). Produced using thermally treated or pasteurized milk depending on market, it leverages robotic milking and clover-rich …

Flavor: Creamy, Savory, Herbal, Mild, Sweet Texture: Semi-hard Rennet: Animal

Pleasant Ridge Reserve

United States Cow Washed-Rind, Alpine-Style, Farmstead

Pleasant Ridge Reserve is a raw cow’s milk, hard, Alpine-style cheese produced seasonally (May–October) on a farmstead in Wisconsin's Driftless Region, known for its unique limestone-rich terroir. Made from a Holstein-Jersey-Brown Swiss crossbred herd on rotational pasture grazing, it uses tradition…

Flavor: Sweet, Savory, Fruity Texture: Firm, Fudgy, and Crystalline Rennet: Traditional Animal

Port Salut

France Cow Semi-soft, Washed-rind, Pressed uncooked cheese, Monastery cheese, Industrial/Factory cheese

Port Salut by Safr is a semi-soft, pasteurized cow's milk cheese originally made by Trappist monks in Pays de la Loire, France, now industrially produced by the Bel Group. It uses microbial vegetarian rennet and ages typically around one month, resulting in a mild, lactic, buttery flavor with a velv…

Flavor: Mild, Lactic, Sweet, Buttery, Subtle Tang Texture: Velvety, Elastic, Smooth, Supple, Creamy, Dense Rennet: Microbial

Promontory

United States of America Cow Cheddar, Artisan

Promontory by Beehive Cheese is an Irish-style artisan cheddar from Northern Utah, made primarily from pasteurized Jersey cow milk. Produced since 2005, it uses a recipe developed at Utah State University, blending regional terroir with advanced dairy science. The cheese undergoes 6–8 months aging i…

Flavor: Buttery, Brothy, Fruity, Snappy Texture: Semi-firm Rennet: Microbial

Provolone Piccante

Italy Cow Semi-hard

Zanetti Provolone Valpadana DOP Piccante is a semi-hard Italian cheese distinguished by its piquant flavor, derived from kid or lamb rennet paste that initiates lipolysis releasing volatile fatty acids. Produced primarily in Cremona within the Po River Valley, it carries EU PDO certification ensurin…

Flavor: Sharp, piquant, spicy, savory, earthy Texture: Semi-hard, compact, flaky (if aged) Rennet: Kid and/or Lamb

Pumpkin Spice Bellavitano

United States (Wisconsin) Cow Hard, Firm Ripened, Aged, Artisanal, American Original, Flavored/Hand-Rubbed, Cheddar-Parmesan Hybrid, Melting

Pumpkin Spice Bellavitano by Sartori is a limited-edition, American original cheese from Wisconsin, blending aged cheddar’s sharpness with Parmesan's nuttiness and crystalline texture. Its pasteurized cow’s milk base is hand-rubbed with pumpkin and baking spices, concentrating flavor in the edible r…

Flavor: Sharp, sweet cream, umami, brown butter, warm spice, cinnamon, nutmeg, clove Texture: Firm, dense, smooth, creamy, pliable, crystalline crunch, gritty Rennet: Microbial

Pumpkin Spice Gouda

Netherlands Cow

Raclette

Switzerland Cow Semi-soft, Semi-hard, Washed Rind, Alpine-style, Melting Cheese, Artisanal

Murray's Raclette blends traditional French Alpine milk from Savoie and Franche-Comté with modern affinage in New York, using 100% pasteurized cow’s milk and microbial (vegetal) rennet for vegetarian suitability. The cheese ages 3–4 months in controlled caves to develop its signature washed rind, fr…

Flavor: Nutty, Milky, Fruity, Mildly Pungent Texture: Smooth, Pliable, Elastic, Dense Rennet: Vegetarian

Rattlesnake

United States of America Cow Cheddar, Flavored, Specialty

The Rattlesnake by Deer Creek Cheese is a medium-aged (3-6 months), high-moisture (37-39%) specialty cheddar from Wisconsin, made with pasteurized, rBST-free cow's milk and vegetarian (microbial or fermentation-produced chymosin) rennet. It employs a "hotrodding" technique, infusing tequila-soaked h…

Flavor: Spicy, Sweet, Tropical, Hot Texture: Semi-Firm, Elastic, Smooth Rennet: Vegetarian

Red Casanova

Germany Cow Semi-soft, Washed-rind

Red Casanova (Roter Casanova) is a double-cream, semi-soft washed-rind cheese produced by the Bio-Schaukäserei Wiggensbach cooperative in Bavaria from organic Brown Swiss hay milk. Renowned for its rich, velvety texture, aromatic rind, and balanced flavor, it features controlled ripening, brick cell…

Flavor: Sweet Cream, Fresh Butter, Shallot, Roasted Onion, Umami Texture: Velvety Rennet: Variable

Red Dragon

United Kingdom Cow Blended Cheese, Flavor-Added Cheddar

Red Dragon, originally named Y Fenni, is a Welsh-origin blended Cheddar cheese incorporating ale and wholegrain mustard, created by Abergavenny Fine Foods. Now owned by Somerdale International, production shifted to Joseph Heler in Cheshire, England, due to lack of PDO/PGI status allowing relocation…

Flavor: Fat, Salt, Heat, Umami Texture: Firm, Smooth, Creamy Rennet: Vegetarian

Red Hawk

United States Cow Washed Rind, Triple Cream, Soft-Ripened

Red Hawk is a washed-rind, triple-cream cow’s milk cheese by Cowgirl Creamery in Point Reyes, California, known for its unique "microbial terroir." Originating from a 2000 serendipitous production failure, its rind develops from wild native bacteria, primarily Brevibacterium linens, creating a stick…

Flavor: Salty, Savory, Umami, Creamy, Pungent Texture: Fudgy to Custard-like Rennet: Microbial

Red Wax Gouda

Red Wax Hoop Cheddar

United States of America Cow Semi-soft, Fresh, Cheddar-style, Hoop Cheese, Rindless (Waxed), Table Cheese

New Bridge Red Wax Hoop Cheddar is a semi-soft, high-moisture American cheese produced in Wisconsin using pasteurized cow's milk and microbial/enzymatic rennet, making it vegetarian-friendly. It is a mild, buttery, slightly salty cheese with a rubbery, springy texture, sealed in red wax to preserve …

Flavor: Mild, Buttery, Nutty, Slightly Salty Texture: Rubbery, Springy, Smooth, Semi-Firm Rennet: Microbial

Robiola Bosina

Italy Cow, Sheep Soft, Bloomy

Robiola Bosina is a soft-ripened "due latte" (cow and sheep milk) cheese from Caseificio dell'Alta Langa in Bosia, Piedmont. Blending tradition and modern dairy science, it features a creamy, silky texture, buttery and mushroom notes, and a white bloomy rind. Pasteurized for export, it balances rich…

Flavor: Sweet, Buttery, Mushroom Texture: Silky, Runny Rennet: Animal

Robiolina

Italy Mixed Soft, Acid-Curd

Caseificio dell'Alta Langa’s Robiolina is a soft-ripened Italian cheese from Piedmont’s Alta Langa, blending pasteurized cow, sheep, and goat milk ("tre latti") to achieve complex flavor and texture. The high-altitude terroir, rich in diverse flora and hazelnut cultivation, influences milk compositi…

Flavor: Tangy, Bright, Complex, Acid Texture: Thixotropic, Melting, Soft Rennet: Animal

Robusto

Netherlands Cow Gouda, Parmesan, Hard

Uniekaas Robusto is a hybrid Dutch cheese blending Gouda's washed curd technique with Alpine aging and thermophilic cultures, aged 9–12 months. It uses Certified Meadow Milk from grass-grazed cows, yielding rich beta-carotene color and complex flavors. Shifted to vegetarian microbial rennet in 2020,…

Flavor: Sweet, Savory, Umami, Nutty Texture: Hard Rennet: Vegetarian

Rogue River Blue

United States of America Cow Blue Cheese, Artisanal, Organic, Seasonal, Leaf-Wrapped, Surface-Ripened, Cave-Aged, Semi-Soft, Semi-Firm, Farmstead

Rogue River Blue by Rogue Creamery is a world-famous American blue cheese produced seasonally during Oregon's autumnal equinox. Wrapped in Syrah grape leaves macerated in pear brandy, it won the 2019 World Cheese Awards, becoming the first American cheese to claim the World Champion title. Its uniqu…

Flavor: Pear brandy, vanilla, truffle, fig, fermented fruit Texture: Fudgy, rich, silky, smooth, unctuous Rennet: Microbial

Roquefort

France Sheep Blue-Veined, Raw Milk, Semi-Soft, Rindless

Gabriel Coulet Roquefort, from France's Aveyron region, is a protected raw sheep's milk blue cheese matured in limestone caves of Roquefort-sur-Soulzon. Made exclusively with milk from Lacaune sheep grazing local pastures, it uses traditional animal rennet and indigenous Penicillium roqueforti mold.…

Flavor: Spicy, Savory, Creamy, Earthy Texture: Unctuous, Melting Rennet: Animal

Rosemary and Olive Oil Asiago

United States Cow Hard, Artisan, Grana-style, Flavored/Rubbed Rind, Aged Cheese

Sartori's Rosemary and Olive Oil Asiago is a Wisconsin-produced, American-original hard cheese inspired by Italian Asiago PDO standards. Made from 100% pasteurized, Grade A bovine milk from local family farms, it features a rosemary and olive oil hand-rubbed rind and is aged at least six months. The…

Flavor: Nutty, Fruity, Savory, Herbal, Earthy, Peppery Texture: Firm, Crumbly, Creamy Finish Rennet: Microbial

Rustic Red

England Cow Cheddar, Hybrid

Westminster Rustic Red is a hybrid English cheese blending Red Leicester and Cheddar traditions with Alpine culture *Lactobacillus helveticus*, creating a sweet, nutty flavor with burnt toffee notes. Made by the century-old Barber family in Somerset, its pasteurized Holstein-Friesian cow’s milk is c…

Flavor: Sweet, Nutty, Caramelized Texture: Short, Crumbly Rennet: Vegetarian

Sage Irish Cheddar

Ireland Cow Cheddar, Flavored

McCall's Sage Irish Cheddar, produced in Ireland, is made from pasteurized milk of primarily grass-fed cows from family farms under the Sustainable Dairy Assurance Scheme. The grass-rich diet, supported by Ireland's mild climate, enhances the cheese's natural golden color and subtle grassy notes. Ma…

Flavor: Creamy, Herbal, Umami, Grassy Texture: Firm, Dense Rennet: Vegetarian

Saint Agur

France Cow Blue, Double Cream, Soft

Saint Agur is a French double-cream blue cheese from the Auvergne region, created in 1988 by Savencia Fromage & Dairy. Made from pasteurized cow's milk, primarily Montbéliarde breed, it features a unique octagonal shape and undergoes 60 days of ripening with *Penicillium roqueforti*. Its texture is …

Flavor: Sweet, Nutty, Mushroomy, Spicy Texture: Semi-soft Rennet: Animal

Saint André

France Cow Triple Crème, Soft-Ripened

Saint André is a triple-crème French soft-ripened cheese originally developed by the Soulié factory in Aveyron in the 1960s, now produced in Normandy. It’s characterized by a 75% fat-in-dry-matter content, resulting in a dense, buttery texture likened to cultured butter with a bloomy white *Penicill…

Flavor: Creamy, Salty, Sour, Umami Texture: Dense, Smooth Rennet: Microbial

Saint Angel Triple Creme

France Cow Triple Crème, Soft-Ripened, Bloomy Rind

Saint Angel Triple Crème is a French soft-ripened cheese from the Auvergne-Rhône-Alpes region, using ultrafiltration technology pioneered by Jean-Claude Guilloteau. Made from pasteurized cow's milk enriched with cream, it achieves a fat in dry matter (FDM) of about 71-75%, yielding a rich, smooth te…

Flavor: Sweet cream, Salted butter, Salty, Tangy, Earthy Texture: Homogenous, Smooth Rennet: Microbial

Sarvecchio Parmesan

United States Cow Hard, Artisan, Grana-style

Flavor: Savory, Caramel, Nutty Texture: Granular, Crystalline, Creamy Rennet: Microbial

Sharp White Cheddar

United States Cow Cheddar, Semi-Hard, Block Cheese

Murray's Sharp White Cheddar is a semi-hard, pasteurized cow's milk cheese produced in Wisconsin, aged 3-5 months, and marketed as "sharp" due to its acidic flavor profile favored by American consumers. It adheres to U.S. FDA regulations, including maximum 39% moisture and minimum 50% milkfat in sol…

Flavor: Lactic, Tangy, Acidic, Buttery, Milky Texture: Smooth, Dense, Pliable Rennet: Microbial

Ski Queen Gjetost

Norway Other Whey Cheese, Sweet Cheese

Tine Ski Queen Gjetost (Gudbrandsdalsost G35) is a caramelized, full-fat concentrated whey cheese blend of cow whey, cream, and goat milk, characterized by a unique sweet-savory "salted caramel" flavor. Originating in Norway (1863), its production involves vacuum evaporation and Maillard reaction br…

Flavor: Sweet, Salty, Mild, Umami Texture: Dense, Fudge-like, Smooth Rennet: Microbial

Smoked Blue

Smoked Cheddar

United States Cow Semi-Hard, Smoked, Pasteurized

Murray's Smoked Cheddar, produced by Murray’s Cheese in New York with curds mainly from Wisconsin, exemplifies a "Double Smoke" artisanal cheddar. Made from pasteurized cow’s milk blends (Holstein and Jersey) and microbial rennet, it is aged 9-12 months, achieving a sharp, savory profile with rich, …

Flavor: Smoky, Savory, Sharp Texture: Creamy, Firm, Melting Rennet: Variable

Smoked Cheddar

United Kingdom Cow Cheddar, Smoked, Hard

Westminster Smoked Cheddar, produced by Somerdale International in the UK, is a mature, 12-month aged English cheddar naturally cold-smoked over rustic oak chips for 3-4 hours. It balances traditional sharp cheddar flavor with savory, smoky depth, appealing to both purists and flavor seekers, includ…

Flavor: Assertive smoke, sharp, creamy Texture: Firm, close-textured, friable Rennet: Vegetarian

Smoked Hatch Pepper Gouda

Holland Pasteurized Cow

Rennet: Microbial

Smokey Blue

Smokin Goat

Spain Goat Semi-soft

"The Smokin' Goat" is a lightly smoked, semi-soft goat cheese from Fuerteventura, Canary Islands, made from high-fat, high-protein milk of the autochthonous Majorera goat adapted to the island's volcanic, arid terroir. Produced by Grupo Ganaderos de Fuerteventura, it undergoes pasteurization, coagul…

Flavor: Smoky, Creamy, Savory, Herbal Texture: Semi-soft Rennet: Animal

Smoky Pepper Rubbed Fontal

United States, Wisconsin Cow Semi-soft to semi-hard, rubbed rind, flavored, artisanal, melting cheese

The Cello Smoky Pepper Rubbed Fontal is a semi-soft, American artisan cheese produced by Schuman Cheese at Lake Country Dairy, Wisconsin. Unlike traditional Italian Fontina PDO cheeses, this pasteurized "Fontal" cheese uses microbial rennet and commercial cultures, resulting in a milder, sweeter, ac…

Flavor: Mild, creamy, buttery, sweet nuttiness, smoky heat, piquant pepper, umami-rich, savory garlic and onion Texture: Smooth, dense, cohesive, soft, supple, highly elastic, creamy, melts uniformly without oiling off Rennet: Microbial

St Marks

United States Cow Soft-ripened, Bloomy Rind, Lactic Curd

Murray’s St. Marks is an American, soft-ripened, lactic-set cheese produced in Vermont by Vermont Creamery, inspired by French Saint-Marcellin but made with pasteurized Jersey cow’s milk from Paul-Lin Dairy. It features a delicate Geotrichum candidum rind, matures 3-5 weeks in terra cotta crocks, an…

Flavor: Buttery, Mushroomy, Yeasty Texture: Unctuous, Silky, Spoonable Rennet: Microbial

Stilton

England Cow Blue, Semi-hard, Artisanal, PDO, Cow's Milk Cheese

Stilton is a PDO-protected blue cheese made exclusively in Derbyshire, Leicestershire, or Nottinghamshire, England, from pasteurized cow's milk. It features a creamy, fudgy texture with complex savory, spicy, and mineral flavors from *Penicillium roqueforti*. Murray’s offers two Stilton types: a pre…

Flavor: Complex, Savory, Spicy, Creamy Texture: Crumbly to Fudgy/Buttery Rennet: Variable

Stracciatella

United States of America Cow Fresh, Pasta Filata, Composite, Soft

BelGioioso Stracciatella is a fresh, high-moisture cheese produced in Wisconsin, USA, from pasteurized cow's milk and cream, using vegetarian microbial rennet and direct acidification with vinegar. It reflects Italian-American heritage, mimicking Italian Stracciatella but adapted to Wisconsin’s terr…

Flavor: Sweet, Salty, Umami Texture: Liquid / Slurry Rennet: Microbial

Sunset Cheddar

United States Cow Cheddar, Farmstead Cheese, Artisan Cheese, Semi-Hard, Blended/Marbled Cheese, Melting Cheese

Sunset Cheddar by Rocking W is an artisanal farmstead cheese from Olathe, Colorado, made exclusively from pasteurized milk of their registered Holstein cows fed on locally grown feed. The cheese uses vegetarian vegetable rennet and is aged 1-6 months, classified as semi-hard with 36-39% moisture. It…

Flavor: Mild, Buttery, Milky, Subtle tang, Nutty Texture: Smooth, pliable, and creamy Rennet: Vegetarian

Supreme Brie

United States Cow Soft-Ripened, Double Crème

Supreme Brie is a double crème, soft-ripened cheese developed by Savencia Fromage & Dairy, blending French heritage and American production in Lena, Illinois. Made from local pasteurized cow’s milk enriched with fresh cream, it uses vegetarian microbial rennet and employs ultrafiltration for a unifo…

Flavor: Sweet Cream, Nutty, Mushroom Texture: Supremely Creamy Rennet: Microbial

Swiss

Holland Cow Alpine style, Semi Firm

Beemster Swiss is a Dutch Maasdam-style, semi-firm Alpine cheese, milder and creamier than Swiss Emmental, with nutty and fruity notes. Produced in the UNESCO-protected Beemster Polder from grass-fed cows’ milk by a farmer-owned cooperative, it’s pasteurized and uses vegetarian microbial rennet. Age…

Flavor: Mild, Nutty, Fruity, Tangy Texture: Semi-firm, Smooth, Buttery Rennet: Microbial

Taleggio

Italy Cow Washed-Rind, Soft

The Ciresa Taleggio DOP, originating from Lombardy's Val Taleggio and Valsassina valleys, exemplifies a soft, washed-rind stracchino cheese crafted since 1927. It relies on smear-ripening using *Brevibacterium linens* and yeasts, yielding a peachy rind and a creamy, aromatic interior with a mild, sw…

Flavor: Mild, Sweet, Fruity, Tangy, Earthy Texture: Semi-soft Rennet: Animal

Teahive

USA Cow

Teahive, crafted by Beehive Cheese Company in Northern Utah, is an 8-month-aged, semi-hard cheddar-style cheese made from pasteurized Jersey cow milk, prized for its high butterfat and protein. The cheese features a rubbed rind infused with Earl Grey tea and bergamot, creating a unique aromatic prof…

Tete De Moine

Switzerland Cow Semi-hard, Smear-ripened

Tête de Moine AOP is a distinctive Swiss cheese originating from the Bellelay Abbey (1136), now protected under AOP regulations restricting production to the Jura region. Known for its cylindrical shape, semi-hard smear-ripened rind, and unique serving via the Girolle (invented 1981), it combines mo…

Flavor: Nutty, Lactic, Spicy, Fruity, Umami Texture: Semi-hard Rennet: Animal

Tomato Basil Bellavitano

United States of America Cow Hard, Semi-Hard, Artisanal, American Original, Rind-ripened, Hand-rubbed, Vegetarian

Flavor: Nutty, Fruity, Savory, Sweet, Tangy Texture: Firm, creamy, smooth mouthfeel with crystalline crunch Rennet: Microbial (Vegetarian)

Tomato Basil Jack

United States, Colorado Western Slope Cow American Original, Semi-hard, Semi-soft, Washed-curd, Stirred-curd, Artisanal, Farmstead, Flavored, Inclusion Cheese, Melting

Tomato Basil Jack by Rocking W Cheese is a semi-hard, artisanal American original from Colorado’s Western Slope, made on a farmstead using pasteurized Holstein cow’s milk. It features sun-dried tomatoes and fresh basil inclusions, creating a zesty yet mild flavor with buttery, creamy notes and vibra…

Flavor: zesty, mild, sweet, mellow, milky, buttery, umami, herbaceous, peppery Texture: smooth, creamy, pliable, slightly crumbly, melts buttery and creamy Rennet: Vegetarian

Truffello

United States Cow Soft-Ripened, Bloomy Rind

Truffello by MouCo Cheese Company is a soft-ripened, Camembert-style cheese from Northern Colorado made exclusively with locally sourced, pasteurized cow's milk. It features traditional veal rennet coagulation and black truffle inclusions (*Tuber aestivum*). Aged 4-12 weeks with a bloomy rind of *Pe…

Flavor: Earthy, Buttery, Truffle-Rich Texture: Velvety and Supple Rennet: Animal

Truffle Cheddar Gruyere

United States Cow Semi-Hard, Flavored, Blended, Hybrid

New Bridge Truffle Cheddar Gruyere is an American specialty semi-hard hybrid cheese blending Cheddar's acidity and Gruyere's nuttiness infused with real Italian black truffles. Produced in Wisconsin from pasteurized cow’s milk using microbial rennet, it ages 3-8 months to develop a smooth, creamy te…

Flavor: Earthy, Nutty, Savory, Aromatic Texture: Smooth, Springy, Meltable Rennet: Microbial

Vintage Lot 18

Netherlands Cow Gouda, Extra Aged

Artikaas Vintage Lot 18 is an 18-month aged Gouda from Friesland, Netherlands, made from pasteurized Holstein-Friesian cow’s milk sourced under rigorous meadow-grazing and sustainability standards. Adhering to EU PGI guidelines, it uses animal rennet and the traditional washed-curd process. The chee…

Flavor: Burnt Caramel, Butterscotch, Toasted Walnuts, Pecan, Brown Butter Texture: Firm yet Soluble Rennet: Animal

Vintage Lot 36

The Netherlands Cow Gouda, Washed-Curd, Extra-Hard, Brokkelkaas

Artikaas Vintage Lot 36 is a 36-month aged Gouda from the Netherlands, made with pasteurized Holstein-Friesian cow's milk, traditional animal rennet, and sustainable methods under the Royal A-Ware group. Classified as Brokkelkaas, it features ultra-low moisture, crystalline texture, and intense flav…

Flavor: Butterscotch, Caramel, Whiskey, Toasted pecans, Umami Texture: Crystalline and Friable Rennet: Animal

Wensleydale with Cranberries

England Cow Fresh, Crumbly, Flavored, Artisan

Yorkshire Wensleydale with Cranberries is a Protected Geographical Indication (PGI) cheese from North Yorkshire, England, made from pasteurized, grass-fed cow's milk. It features a firm, crumbly texture with a moisture content around 42.9%, aged 3 weeks to 6 months to maintain a mild, lactic sweetne…

Flavor: Sweet, Acidic, Honeyed, Milky Texture: Crumbly, Creamy, Open, Moist Rennet: Vegetarian

Wensleydale With Lemon and Honey

Great Britain Cow Blended, Dessert, Semi-Hard

Somerdale Wensleydale with Lemon and Honey is a PGI-protected British blended cheese from North Yorkshire, made from pasteurized cow's milk with vegetarian microbial rennet. Aged for about three weeks, it has a semi-hard, moist, crumbly texture enhanced by lemon curd and honey, creating a zesty, swe…

Flavor: Zesty, Honeyed, Lactic Texture: Supple, Friable, Moist Rennet: Vegetarian

Whiskey Maple Gouda

The Netherlands Cow Gouda, Infused, Surface-Ripened

Kaamps Estate's Whiskey Maple Gouda is a farmstead cheese from the Twente region, Netherlands, crafted from thermized or pasteurized cow’s milk sourced exclusively from the estate’s own herd. It features a semi-firm, creamy texture due to a pasture-rich diet yielding softer fats and a unique mineral…

Flavor: Caramel, Toasted Cream, Maple Sweetness, Woody, Nutty Texture: Semi-Firm Rennet: Animal

White Stilton With Apricot

United Kingdom Cow Blended, Dessert Cheese

Somerdale White Stilton with Apricot is a British blended dessert cheese combining young, crumbly White Stilton (PDO-certified) with ~20% dried apricots. Made by Long Clawson Dairy and exported globally by Somerdale International, it balances acidity, sweetness (fructose), and moisture to prevent sp…

Flavor: Lactic acidity, Sweetness, Mild saltiness Texture: Crumbly Rennet: Vegetarian

White Stilton With Blueberries

United Kingdom Cow Blended, Soft

Somerdale White Stilton with Blueberries is a blended British PDO cheese made from pasteurized cow's milk in Leicestershire by Long Clawson Dairy. It differs from traditional Blue Stilton by excluding Penicillium roqueforti mold and piercing, resulting in a mild, crumbly white cheese infused with sw…

Flavor: Fresh, Lactic, Acidic, Sweet, Fruity Texture: Crumby, Flaky Rennet: Microbial

Whitney

United States Cow Washed-Rind, Alpine, Raclette-Style

Whitney is a raw cow milk Raclette-style cheese from Jasper Hill Farm in Vermont's Northeast Kingdom, emphasizing a "Taste of Place" philosophy tied to local geology, climate, and microbiota. Made exclusively from the Andersonville Herd’s raw milk, it uses traditional "Sax Rennet" and is aged 3–6 mo…

Flavor: Savory, Toasted, Cured Ham, Sweet Cream, Fruity Texture: Velvety-Smooth, Pliant, Elastic Rennet: Animal

Willoughby

United States of America Cow Washed-Rind, Soft-Ripened

Willoughby is a pasteurized cow milk, washed-rind, soft-ripened cheese produced by Jasper Hill Farm in Vermont’s Northeast Kingdom from single-herd, pasture-raised Ayrshire cows. It matures over 6 to 12 weeks, developing a thin, rosy-orange rind from bacterial smearing and a gooey, silky interior th…

Flavor: Aromatic, Savory, Complex Texture: Silky, Gooey, Pudding-Like Rennet: Animal

Young Manchego

Spain Sheep Semi-hard, Pressed, Pasteurized, Semicurado (Semi-cured), D.O.P. / P.D.O. (Protected Designation of Origin), Industrial

Flavor: Buttery, Milky, Nutty, Mild Texture: Semi-firm, pliable Rennet: Animal

Youngsters Hickory Smoked Gouda

Netherlands Cow Gouda, Smoked, Young

Artikaas Youngsters Hickory Smoked Gouda combines Dutch cheesemaking tradition with American tastes, using grass-fed Holstein-Friesian milk and clean-label ingredients. The cheese is made and aged in the Netherlands, then shipped to the US for hickory cold smoking, yielding a sweet, creamy, smoky fl…

Flavor: Savory, Sweet, Smoky, Creamy Texture: Semi-firm Rennet: Vegetarian