Cheese Finder

1057 Aged 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…

4 Year Aged Cheddar

Saputo's 4-Year Aged Cheddar is a hard, artisanal cheese made from pasteurized cow's milk sourced primarily from Holstein-Friesian herds in Wisconsin, USA, and Canada. It undergoes a meticulous 48-month aging process that develops a sharp, umami-rich flavor with complex notes of acidity, caramel swe…

Aged 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…

Aged Gouda 1 Year

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…

Aged Manchego

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…

Alp Blossom

Alp Blossom is an artisanal semi-hard Alpine cheese from the Allgäu region of Bavaria, Germany, crafted by Albert Kraus using thermized Brown Swiss cow’s milk sourced from silage-free "Hay Milk" farms nearby. It undergoes 4–7+ months maturation, including brine washing and a hand-applied floral rind…

Appenzeller White Label

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…

Asadero

Asadero is a semi-soft, high-moisture (45–50%) *pasta filata* cheese originally from Northern Mexico (Chihuahua) and produced industrially in the U.S. by Queso Campesino (Colorado Ranchers, Inc.). Made from pasteurized whole cow’s milk using microbial enzymes, it exhibits a mild, tangy, buttery flav…

Ashley

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…

Asiago

Cello Asiago, produced by Schuman Cheese in Wisconsin, is a 10-month aged, semi-hard, cooked-curd cheese made from pasteurized cow’s milk sourced from local family farms. Unlike European PDO Asiago, it follows U.S. CFR standards, using microbial rennet and excluding lipase to create a sweeter, nutty…

Barely Buzzed

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…

Bay Blue

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…

Bayley Hazen Blue

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…

Big Johns Cajun

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…

Bijou

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…

Bourbon Bellavitano

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…

Bread Cheese

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 …

Brick Oven Bellavitano

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…

Brie Fermier

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. …

Butterkase

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…

Buttermilk Blue

Buttermilk Blue, produced by Roth Cheese in Monroe, Wisconsin, is an American artisanal blue cheese made primarily from pasteurized Jersey and Holstein cow's milk. It is creamy and semi-soft with a high butterfat content, aged at least two months for the standard version and six months for the raw m…

Cabot Clothbound Cheddar

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…

Caciotta Paesanella

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…

Cambozola Black Label

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* …

Camembert

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 …

Camembert

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…

Cave Aged Gruyére

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…

Caveman Blue

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…

Challerhocker

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…

Claddagh-Bo Aged Cheddar

Claddagh-Bo with Irish Porter

Claddagh-Bó with Irish Porter is an artisanal semi-hard Irish cheddar from Limerick's Golden Vale, made exclusively from pasteurized, grass-fed cow's milk. Produced at the Old Irish Creamery in Effin, it is aged 10–12 months using vegetarian microbial rennet. The cheese features distinctive marbled …

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,…

Colby Jack

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…

Colorouge

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…

Comte

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…

Copper Kettle Parmesan

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…

Cotswold

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…

Coupole

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…

Creamy Dill Rubbed Fontal

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…

Cremont

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…

Crescenza-Stracchino

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. …

D'Affinois Excellence

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 …

D'Affinois Excellence 185g

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…

D'Affinois Le Fromager

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…

D'Affinois with Garlic & Herbs

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…

Dansk Blue

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…

Delice

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 …

Double Creme Brie

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, …

Drunken Goat

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…

Dubliner With Irish Stout

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…

Edam

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…

Espresso Bellavitano

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…

Estate Gouda

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…

Ewephoria 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…

Extra Sharp Cheddar

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…

Flagship Cheddar

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…

Florette

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,…

Fontina Naturalpina

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 …

Fresh Mozzarella

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-…

Garlic & Chive Jack

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…

Garlic & Herb Bellavitano

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, …

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

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…

Goat Cheddar

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…

Gorgonzola

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…

Gorgonzola Dolce Marca Oro

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…

Gorgonzola Mountain

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…

Grana Padano

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…

Grand Cru Reserve

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 …

Grand Reserve 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 …

Habanero Jack

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 …

Harbison Mini

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…

Hatch Jack

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…

Havarti

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 …

Havarti With Dill

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…

High Plains 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…

Holy Sheep Gouda

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…

Honey Clover Gouda

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…

Honey Goat Gouda

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…

Horseradish Cheddar

Humboldt Fog

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…

Irish Cheddar

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…

Jarlsberg

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…

Kaltbach Emmentaler

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…

La Tur

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…

Lattebusche Piave Extra Aged

Le Chablochon

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…

Limburger German

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, …

Los Cameros Rosemary Tomme

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…

Louis Cyr 2-Year

The Louis Cyr 2-Year by Fromagerie Bergeron is a premium Quebecois aged Gouda-style cheese, matured for 24 months using milk from dry hay-fed cows to avoid Clostridium spores and nitrates. It features a complex flavor profile of burnt caramel, roasted nuts, and candied fruit, with a brittle yet crea…

Manchego 12 Months

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…

Marbled Goat Espelette

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 …

Marbled Goat Pesto

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…

Marco Polo

Beecher’s Marco Polo is a high-quality, artisanal flavored cheddar-style cheese made from a blend of Jersey (80%) and Holstein milk, incorporating lightly milled black and green peppercorns as integral flavor components. Pasteurized and produced with microbial rennet and a unique culture blend, it o…

Marieke Aged Gouda

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…

Marieke Gouda With Smoked Cumin

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…

Marinated Sheep and Goat Cheese

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…

Maytag Blue

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…

Merlot Bellavitano

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…

Meseta 12 Mo Manchego

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…

Mild Yellow Cheddar

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…

Mimolette

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…

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

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…

Morel Leek Monterey Jack

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

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…

Mozzamini Pearls Original

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…

Mozzamini Pearls 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…

Mozzamini Pearls Wasabi

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 …

Mt Tam

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…

Muenster Enchilado

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 …

Muscoda Mayhem Colby Jack

Muscoda Mayhem Colby Jack is a semi-soft, marbled cheese from Muscoda, Wisconsin, blending Colby and Monterey Jack curds. Made from pasteurized cow’s milk sourced via the Cows First™ welfare-certified program, it uses microbial rennet and ages 14-60 days. The cheese features a creamy dairy base with…

Myzithra

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…

Original 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…

Parmigiano Reggiano

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…

Parrano

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…

Pecorino Romano

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…

Pepper Jack

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…

Petit Ossua Iraty

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…

Piave Vecchio

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, …

Pizza Gouda

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 …

Pleasant Ridge Reserve

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…

Port Salut

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…

Promontory

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…

Provolone Piccante

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…

Pumpkin Spice Bellavitano

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…

Pumpkin Spice Gouda

Raclette

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…

Rattlesnake

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…

Red Butte Hatch Chili

Red Butte Hatch Chili by Beehive Cheese is an artisanal, semi-hard Irish-style cheddar from Utah, made with unstandardized, pasteurized milk sourced from a local Jersey and Holstein-Friesian herd. It features vegetarian microbial rennet and is aged up to 12 months in humidity-controlled caves. The c…

Red Casanova

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…

Red Dragon

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…

Red Hawk

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…

Red Wax Gouda

Royal Hollandia Red Wax Gouda is a semi-hard, mild cheese from the Netherlands, carrying the Protected Geographical Indication (PGI) "Gouda Holland," ensuring production, milk sourcing, and maturation occur in the Netherlands. Made from 100% pasteurized cow’s milk via a washed-curd process by Friesl…

Red Wax Hoop Cheddar

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 …

Robiola Bosina

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…

Robiolina

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…

Robusto

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,…

Rogue River Blue

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…

Roquefort

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.…

Rosemary and Olive Oil Asiago

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…

Rustic Red

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…

Sage Irish Cheddar

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…

Saint Agur

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 …

Saint André

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…

Saint Angel Triple Creme

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…

Sarvecchio Parmesan

Sharp White Cheddar

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…

Ski Queen Gjetost

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…

Smoked Cheddar

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, …

Smoked Cheddar

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…

Smoked Hatch Pepper Gouda

Smokey Blue

Smokin Goat

"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…

Smoky Pepper Rubbed Fontal

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…

St Marks

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…

Stilton

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…

Stracciatella

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…

Sunset Cheddar

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…

Supreme Brie

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…

Swiss

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…

Taleggio

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…

Teahive

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

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…

Tomarashi

Point Reyes TomaRashi is an award-winning semi-hard cheese by Point Reyes Farmstead Cheese Co. in California, blending traditional European-style Toma with Japanese Shichimi Togarashi spices mixed into the curd. Made from pasteurized milk of a closed Holstein herd, it features a washed-curd Gouda te…

Tomato Basil Bellavitano

Tomato Basil Jack

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…

Truffello

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…

Truffle Cheddar Gruyere

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…

Vintage Lot 18

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…

Vintage Lot 36

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…

Wensleydale with Cranberries

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…

Whiskey Maple Gouda

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…

White Stilton With Apricot

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…

White Stilton With Blueberries

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…

Whitney

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…

Willoughby

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…

Young Manchego

Youngsters Hickory Smoked Gouda

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…