-Adair
-Ameribella
-Bellamy Blue
-Bent River Camembert
-Bloomsday
-Blue Earth American Brie
-Bright Meadow Cheddar
-Caciotta
-Campo
-Cottonwood River Cheddar
-Cumberland
-Dancing Fern Reblochon
-Everton
-Ferndale Fiore Di Latte
-Fontina
-Good Thunder
-Headwaters Tomme
-Hooligan
-Mature Belford
-Nickajack
-Oakdale Gouda
-Scamorza
-Shakerag Blue
-Tallgrass Reserve
-Whetstone

Jacobs & Brichford
Connersville, Indiana

"Adair is a raw milk cheese, aged a minimum of 60 days. It is about  5 inches in diameter and approximately 1.5#. Modeled after farmstead cheeses from southeastern France, the Adair has a thin, orangey-yellow rind that is velvety soft. The cheese has a slightly lactic taste, and a sweet and earthy finish, that is the result of an all-grass diet."

-Raw Cow's Milk
-Reblochon Style
-3 Months Aged
-1 Pound Each, 6 Per Case

Jacobs & Brichford
Connersville, Indiana

"Ameribella is our semi-soft, washed rind cheese, inspired by the cheeses of Northern Italy, with a salty, savory and mildly lactic flavor. The product comes in a rectangular brick shape (4×6 in). It is a pale creamy yellow colored cheese, with a soft cream to orange brown rind. It maintains a distinctly earthy aroma, reminiscent of bread dough proofing. Slightly salty, savory and mildly lactic, the flavor sweetens with age while the body grows smooth and silky. Good Food Awards Winner 2015."

-Raw Cow's Milk
-Taleggio Style
-2-3 Months Aged
-2.5 Pounds

Sequatchie Cove Creamery
Sequatchie, TN

"Bellamy Blue gets its name from a natural cave in northern Tennessee that is adjacent to the world's first man-made bat cave. The natural entrance entices endangered native grey bats to roost inside the artificial dwelling, in the hopes of combating the deadly white-nose syndrome, a mold that is threatening the grey bat's survival. Bellamy Blue's rind is hand-rubbed with a modest amount of Alderwood smoked sea salt and then dipped in black wax, which allows the cheese to breathe during aging while entrapping moisture for a smooth creamy paste. The amount of smoke is subtle, giving Bellamy a savory profile of cured salami and burgers on a charcoal grill. Pairs nicely with dessert wines such as Sauternes, smoky German Rauchbier, toasted nuts and a stronger flavored honey like chestnut, or cured meats and olives. Works well mixed into burgers or a blue cheese dip."

-Raw Cow's Milk
-Rubbed With Himalayan Salt
-4 Months Aged
-6 Pound Wheel

Cato Corner Farms
Colchester, Connecticut

"A hugely successful mistake! We created this recipe out of necessity when a different batch did not go as planned, and we love the result. Named for Joyce's Ulysses, the Bloomsday is firmer than many of our cheeses with a cheddary acidity balanced with a touch of sweetness. Bloomsday is a perfect addition to any cheese plate and it makes a delicious sandwich or grilled cheese.  An excellent substitute for medium cheddar or Spanish Manchego, Bloomsday is one of our most popular cheeses!  Pairs well with fig jam, sour dough bread, medium bodied red wines, and amber lager.  Aged 6-7 months."

-Raw Cow's Milk
-Trappist Style
-1 Year Aged
-10 Pound Wheel

Steckler Grassfed
Dale, Indiana

"Steckler Grassfed 'Bright Meadow' Organic Cheddar Cheese is produced from 100% grass-fed, raw, organic milk, fresh from our own Dutch Belted dairy herd. Each batch of cheddar is made by hand on our farm in our new creamery, which has been inspected and approved by the Indiana State Board of Animal Health. Steckler Grassfed Cheddar is packed with nutrition that comes naturely from grass-fed raw milk. Our cheddar includes a balanced blend of omega 3 and omega 6 fats, as well as digestible vitamins and minerals."

-Raw Cow's Milk
-100% Grassfed, Comte Style
-3 Year Aged
-5 or 40 Pound Blocks

Ferndale Farmstead
Ferndale, Washington

"A traditional Italian table cheese handcrafted by our Pacific Northwest artisans. Winner of the People's Choice Award at the Washington Artisan Cheesemaker's Festival. A mild yet irresistible flavor with a soft texture, this cheese is tasty and versatile. We age these small wheels for a short time to give them a safe and natural yellow rind. This cheese makes a great pairing, with raspberry and apple at the top of our list. Also great with nuts, crackers, beer or wine. This cheese lends itself well to other flavors so expect some seasonally available varieties in the near future!"

-Pasteurized Cow's Milk
-Traditional Italian Basket Cheese
-1-3 Weeks Aged
-8 Ounces Each, 12 Per Case

Baxcarr Handmade Cheese
Cedar Grove, North Carolina

"We named this cheese Campo not only because the word means “field” in Italian, but also because it conjures the sensory experience of a campfire gathering. Campo is the edgy younger sister of Lissome, hiding unexpected maturity. Using the same recipe, we take the young cheese that would become Lissome and instead cold-smoke it, preserving its youthful flavor while also imparting a smooth but noticeable smokiness and depth."

-Pasteurized Cow's Milk
-Cold Smoked, Taleggio Style
-4-6 Weeks Aged
-1 Pound Each, 6 Per Case

Jason Wiebe Dairy
Durham Kansas

"A new age cheddar, made from raw milk, and aged for intense flavor. It has a full flavor, with a slightly sweet note, almost citrus flavor, hand-made exclusively at Jason Wiebe Dairy."

-Raw Cow's Milk
-Sweet and Crystalized
-2 Year Aged
-5 or 40 Pound

Sequatchie Cove
Sequatchie, Tennessee

"Named for the towering plateau that envelops the farm, which also happens to be the world's longest hardwood-forested plateau, Cumberland is a simple yet flavorful Tomme-style natural rind cheese. Fruity and earthy with notes of sweet hay, its versatility and approachable flavor make it equally at home in the kitchen and on the table. Pairs nicely with drier white wines such as a dry Riesling, fruity beers, green pears, and pecans. Perfect in salads or melted in almost any dish."

-Raw Cow's Milk
-Tomme de Savoie Style
-3-4 Months Aged
-3 Pounds Each, 2 Per Case

Sequatchie Cove
Sequatchie, Tennessee

"Named for the native ferns that sway and nod at the breezy mouth of a cave in Coppinger Cove where the farm is located, Dancing Fern is inspired by the famous raw milk Reblochon cheese of France. Its soft and supple texture and barnyardy aroma, along with notes of cultured butter, shiitake mushroom, and walnuts make it a stand out on the cheese plate. Pairs nicely with Beaujolais, Trappist ales, marmalades and preserves, and fresh in season peaches. Works wonderfully in a classic Tartiflette recipe."

-Raw Cow's Milk
-Reblochom Style
-60 Days Aged
-1 Pound Each, 4 Per Case

Jacobs & Brichford Farmstead Cheese
Connersville, Indiana

"Everton is a premium cheese, styled after Alpine style cheeses, with a firm, creamy texture and a savory, sweet flavor that gets sharper with age. Good Food Awards Winner 2014."

-Raw Cow's Milk
-100% Grassfed, Comte Style
-8 Months Aged
-25 Pound Wheel

Ferndale Farmstead
Ferndale, Washington

"Fior di Latte, or "blossom of milk" translated in English, is a fresh, whole milk mozzarella with a delicate flavor and texture. We add authentic Italian cultures to our high quality American milk, giving you the best of both worlds. This cheese should give you a subtle sense of the quality of milk that our cows produce. Great as an ingredient in cooked dishes or in a marinade with your favorite Balsamic Vinegar, Olive Oil, and Salt & Pepper."

-Pasteurized Cow's Milk
-Made Authentically with Cultured Milk
-0-3 Weeks Aged
-Available in Various Sizes

Ferndale Farmstead
Ferndale, Washington

"A rich and creamy aged cheese with a smooth almost silky texture. Our whole milk version of this cheese has a natural rind as opposed to the washed-rind style produced in the valleys of northern Italy. It has a complex buttery and sweet flavor with butterscotch or brown sugar notes, and is less pungent than the washed rind versions of this cheese."

-Pasteurized Cow's Milk
-Northern Italian Style
-3-7 Months Aged
-25 Pounds

Kokoborego Farm
Mt. Gilead, Ohio

"Headwaters Tomme is our flagship cow milk cheese and is aged from 3-6 months. It is made with milk from our good friends down the road at Ruhl Family Farm. Their milk gives the headwaters a rich and buttery foundation with just the right amount of sharpness. The distinctive "river" of ash makes this cheese a popular party guest."

-Raw Cow's Milk
-Grassfed, Sharp
-3-6 Months Aged
-7 Pound Wheel

Cato Corner Farm
Colchester, Connecticut

"AWARD WINNER! Hooligan is our signature "stinky" cheese that many food lovers consider to be our most exciting variety. Hooligan was awarded the top prize in the Outstanding Dairy category from Gallo Family Vineyards Gold Medal Awards (April 2006), and it was selected by both Saveur magazine and Slow Food USA as one of the top American cheeses. Made in 1.3-1.5 lb wheels and aged for 60-75 days, Hooligan is a ripe washed-rind cheese with a soft creamy paste, slightly firmer center, and a gorgeous orange rind - with a flavor reminiscent of French Muenster.  Hooligans are bathed twice a week in brine to encourage the growth of pungent, surface-ripening bacteria and yeasts. The Hooligan melts beautifully for a fabulously stinky toasted cheese. Pairs well with cranberry walnut bread, Belgian style ales, Zinfandel, sweet white wines, hot pepper jelly, honey, and caramelized pecans."

-Raw Cow's Milk
-Layered Texture, Savory
-60-90 Days Aged
-1.5 Pounds, 4 Per Case

James Ranch
Durango, Colorado

"Belford is our signature cheese. We sell it in both a young and mature form. It started out as a gouda but after having made many changes, it now stands alone as a JR original. It is very creamy and has a lovely tang. Belford is a delicious table cheese and goes especially well with apples and pears. Belford (particularly the younger) melts well and is delicious in recipes."

-Raw Cow's Milk
-100% Grassfed Jersey Cows
-8-12 Months Aged
-15 Pound Wheel

Sequatchie Cove
Sequatchie, Tennessee

"Nickajack is named for Nickajack Cave, a local cavern with a storied past. In addition to housing a large colony of endangered grey bats, Civil War era saltpeter mining, tourism, and an intentional dam flood, the cave is the supposed site of Johnny Cash's attempted suicide-turned-spiritual enlightenment. Nickajack is a toothsome sliceable cheese with a meaty savory paste. Washed for its entire aging with hard cider, its aromatic edible rind varies from golden brown to orange-red. Pairs nicely with a sweeter hard cider, brown and amber ales, maple bacon, and mustards. Melts wonderfully in mac and cheese or atop a pizza."

-Raw Cow's Milk
-Washed in Hard Cider
-60-90 Days Aged
-1 Pound Each, 4 Per Case

Oakdale Cheese
Oakdale, California

"Award winning, dynamic nutty flavor."

-Pasteurized Cow's Milk
-Soaked in 30 year-old-brine
-Available in Young, Aged, and Extra Aged (4, 8, 12 plus months)
-10 Pound Wheel

 

Ferndale Farmstead
Ferndale, Washington

"We are proud to present this Scamorza, a signature Italian cheese. This cheese is hung on ropes to age, a technique used by artisans for hundreds of years. This gives it the characteristic pear-shaped body, which is sure to be a classic on any cheese plate. A relative of our Fior di Latte mozzarella, but with a bolder and more buttery flavor. It is also great in recipes like lasagna, where the delicious melting of the "stretched-curd" family of cheese is desired."

-Pasteurized Cow's Milk
-Traditional Pasta Filata
-1-4 Weeks Aged
-12 Ounces Each, 12 Per Case

Sequatchie Cove
Sequatchie, Tennessee

"Shakerag Blue's colorful name is derived from both the beautiful Shakerag Hollow known for its wildflowers and rich moonshining past, as well as an old Prohibition era method of either alerting moonshiners to approaching revenue agents, or as a way to procure some white lightening of one's own. An ode to all things Southern, Shakerag is a crumbly yet dense blue-veined cheese cloaked in local fig leaves which have been soaked in Chattanooga Whiskey, the first legal whiskey being distilled in the city since Prohibition. Its sweet and fruity interior is reminiscent of root beer and lends itself to more savory notes of bacon and dark chocolate towards the rind. Pairs nicely with Chattanooga Whiskey, barley wine, root beer, dried fruits, and raisin toast. Crumbles well for salads and steaks, and deserves a prime spot on the cheese board."

-Raw Cow's Milk
-Wrapped in Bourbon Soaked Fig Leaves
-3-5 Months Aged
-6 Pound Wheel

Landmark Creamery
Albany, Wisconsin

"Tallgrass is an artisanal cheese hand-crafted from golden-hued, pasture-grazed milk from the heart of Green County. Tallgrass's rind is rubbed with smoked paprika and olive oil and aged six weeks to three months. Tallgrass Reserve has a natural, moldy rind and is aged a minimum of six months. The result is a buttery, creamy cheese with a mild tang and a cavey finish. Accessible enough to accompany a ham sandwich, but interesting enough to round out an elegant cheese board. It melts beautifully and can be grated.

Pair with honey, preserves, membrillo and cured meat. Try it with a fruity Beaujolais or a wheat beer. Tallgrass Reserve is outstanding paired with a good bourbon."

-Raw Cow's Milk
-Grassy and Toasty With Natural Rind
-5-8 Months Aged
-10 Pounds

Kokoborego Farm
Mt. Gilead, Ohio

"Whetstone is a cow milk cheese made in the style of Camembert. It is very soft, and has an extraordinarily smooth texture that becomes spreadable at room temperature. It is packed with Earthy and buttery flavor with a hint of mushroom. We set out to make a true, full flavored Camembert, and as such, it should be enjoyed as soon after purchase as possible."

-Pasteurized Cow's Milk
-Buttery and Supple
-2-4 Weeks Aged
-4 Ounces Each, 12 Per Case

-Bloomsdale
-Cave Aged Chandoka (Cow and Goat's Milk)
-Cottonseed (Cow and Goat's Milk)
-Eleven Brothers
-Evalon
-Gisele (Cow and Goat's Milk)
-Martone (Cow and Goat's Milk)
-Moonglo
-White Diamond

Baetje Farms
Bloomdale, Missouri

"Bloomsdale is our flagship cheese. Named after the area where our farm and creamery resides this cheese has won some prestigious awards including: 2011, 2012 and 2013 super gold World Cheese Awards. 1st American Cheese Society 2012. Considered a mold ripened cheese, this cheese is rolled in a mixture of pine ash and salt and aged until it forms a beautiful bloom of white mold. The question is often raised, "do we eat the rind?" The answer is YES! The rind is edible and it is delicious and has the scent of earthy mushrooms. As this cheese ages over time it becomes progressively softer to the point of runniness beginning from just under the rind and working towards the center. The cheese will deepen in flavors and develops some blue cheese flavor notes, though it is not a true blue cheese. Some of our customers perfer to let it age until it is completly liquidified and use it as a savory sauce for grilled steaks."

-Pasteurized Goat's Milk
-Ash Covered, Valencay Style
-2-4 Weeks Aged
-6 Ounces Each, 12 Per Case

LaClare Farms
Malone, Wisconsin

"Chandoka is a part cow/part goat milk, mild fruity cheese with rich cheddary notes. The cow milk develops the fruity characteristics, as the goat milk develops sweet tangy notes creating Chandoka,developing a wonderful flavorful cheese. Great for Cheese boards, melts or replacement for traditional cheddars. Pair it with Fruity Whites or Reds."

-Pasteurized Goat and Cow's Milk
-Bandaged Wrapped Cheddar
-7-12 Months Aged
-25 Pound Wheel

Boxcarr Handmade Cheese
Cedar Grove, North Carolina

"A delicate, snowy rind yields to a creamy, gooey center with notes of earth and truffle in this mixed milk masterpiece. She is our most sensitive cheese, requiring precision and craftsmanship, but ultimately Cottonseed rewards us all with her luxurious, full-bodied flavors."

-Pasteurized Cow and Goat's Milk
-Robiola Style
-2-4 Weeks Aged
-1 Pound Each, 6 Per Case

Boston Post Dairy
Enosburg Falls, Vermont

"Our Award Winning Washed Rind goat milk cheese.  Hard cheese, rich buttery flavor, nutty undertones.  A symphony of flavors in every bite."

-Pasteurized Goat's Milk
-Firm, mild, washed rind
-4-8 Months Aged
-7 Pound Wheel

LeClare Farms
Malone, Wisconsin

"Evalon™ is crafted in Wisconsin by a world-class artisan cheesemaker and aged with TLC in curing cellars. A Gouda-style, artisan cheese, Evalon also offers a hint of Italian Asiago flavor and texture. Evalon™ cheese is the first of several artisan cheeses planned by the Hedrichs. LaClare Farms Evalon™ aged goat cheese grates and shreds well, which makes it a perfect cooking cheese. As Evalon matures it is an excellent table cheese."

-Raw Goat's Milk
-American Original
-6 Months Aged
-10 Pound Wheel

Boston Post Dairy
Enosburg Falls, Vermont

"Named after our Mother, made with a blend of pasteurized cow & goat's milk, aged minimum of 3 months. The flavor intensifies as it ages. Alpine style semi-hard cheese finished with a spiced apple cider wash. Melts well."

-Pasteurized Cow and Goat's Milk
-Rubbed with Spiced Cider
-3-4 Months Aged
-8 Pound Wheel
 

LeClare Farms
Malone, Wisconsin

"Martone is part cow/part goat milk, ash covered cheese with a mild, fresh beginning, finished with a pleasing tang. This cheese is a great table cheese with fruit, crackers or a light beer."

-Pasteurized Cow and Goat's Milk
-Covered with Vegetable Ash
-3-4 Weeks Aged
-8 Ounces Each, 6 Per Case

Praire Farms
Champaigne, Illinois

"Moonglo is a raw goat milk tomme-style cheese with a washed rind. In addition to ripening cultures, we wash the rind with a “tea” made from Moonglo Pear leaves.  Aged three to four months.  Sharp and nutty with notes of ripe fruits and truffles. It melts well--perfect for a gourmet grilled cheese."

-Raw Goat's Milk
-Washed with Monglo Pear Leaf Tea
-4 Months Aged
-4 Pound Wheel

Boston Post Dairy,
Enosburg Falls, Vermont

"A traditional Camembert, soft, creamy, surface-ripened goat's milk cheese."

-Pasteurized Goat's Milk
-Mushroomy Camembert Style
-3-8 Weeks Aged
-10 Ounces Each, 6 Per Case

-Anabasque
-Blue Hills Blue
-Couer Du Clos
-Ewe Calf To Be Kidding Blue
-Fleur De La Vallee
-Miette
-Owl Creek Tomme
-Pecora Nicciota

Landmark Creamery
Albany, Wisconsin

"Landmark Creamery's premier aged sheep milk cheese is nutty, salty and has a pleasantly sheep-y finish. Inspired by Ossau Iraty and cheese from the Basque region of France and Spain, Anabasque is cave-aged for a minimum of three months. Use it to anchor a cheeseboard, shave it onto pasta or melt into a butternut squash risotto. It's great with fruity red wines, hard cider or Marcona Almonds."

-Raw Sheep's Milk
-Ossau-Iraty Style
-4-6 Months Aged
-10 Pound Wheel

Wisconsin Sheep Dairy Cooperative
Bruce, Wisconsin

"Creamy; bold bleu flavor pairs well with buttery and salty crackers and many breads. Different wines bring out different flavors of our bleu. Bleu is excellent in salads and with steaks."

-Pasteurized Sheep's Milk
-Roquefort Style
-3-5 Months Aged
-5 Pound Wheel

Baejte Farms,
Bloomdale, Missouri

"Coeur du Clos is a cambembert type cheese made from a blend of goat and sheep milk making this a true rare artisan cheese treat. Aromas of mushrooms, combine with woodsy earthy notes. This cheese is covered with a velvety with rind reminiscent of soft wool. The cheese is best enjoyed at room temperature and has a balance of a soft creamy paste yet a firm chewy rind. The flavor notes vary from sweet custard, roasted walnuts and clean fresh cream in the paste to the hint of mushrooms towards the rind. This cheese is excellent served baked in a puff pastry topped with raspberry sauce or maple syrup and toasted walnuts. 2nd place winner American Cheese Society 2013."

-Pasteurized Sheep and Goat's Milk
-Camembert Style
-3-6 Weeks Aged
-8 Ounces Each, 12 Per Case

Hook's Cheese Company
Mineral Point, Wisconsin

"A mixed milk blue – Cow, Sheep, and Goat.  Received 2nd in its category at the 2013 ACS Competition. Received a 2nd in its category at the World Cheese Championship 2014. Third place ACS 2015."

-Pasteurized Cow, Goat, and Sheep's Milk
-Sweet and Dense
-3-5 Months Aged
-6 Pound Wheel

Baejte Farms
Bloomdale, Missouri

"Fleur de la Vallee is a washed rind cheese with a semi-soft velvety smooth paste which melts in the mouth. The complex and full bodied flavor notes bring reminiscents to the pallet of toasted bread with butter, meaty bacon and eggs, and faint notes of toasted onion which all provide a depth of rich flavors that burst in the mouth The aroma of this cheese is also rich with complex notes of fermented wheat, barley, hops and yeast which combine with a sweet aromatic blend of fragrant bliss. This cheese may be made with 100% goat milk or a combination of sheep and goat milk depending on season. The 100% goat milk version has won several awards including: American Cheese Society 1st in 2011 and 2nd in 2010. World Cheese Awards bronze in 2010."

-Pasteurized Sheep and Goat's Milk
-Soft and Aromatic
-6-12 Weeks Aged
-8 Ounces Each, 12 Per Case

Baejte Farms
Bloomdale, Missouri

"Miette is our newest bloomy rind sheep and goat milk cheese here at Baetje Farms. This cheese has the flavor of sweet, very yeasty bread dough waiting to be baked. It has the aroma of fermented grapes and the creamy consistency much like that of a baked cheesecake as it melts in your mouth. Images of pure rich cream drawn from the top of fresh milk fill your mind as you enjoy, this cheese is truly a delight and is a special treat to enjoy anytime!"

-Pasteurized Sheep and Goat's Milk
-Surface Ripened Crottin
-2-4 Weeks Aged
-6 Ounces Each, 12 Per Case

Kokoborego Farm
Mt. Gilead, Ohio

"Owl Creek Tomme is our ACS Award Winning Farmstead sheep milk cheese. It is produced seasonally and is aged between 3-10 months depending on the time of the year. It's a bit nutty, sweet, floral and salty; always in a perfect balance that evolves with the seasons. This is a cheese you will want to follow all year long."

-Raw Sheep's Milk
-Natural Rind Tomme
-3-10 Months Aged
-7 Pound Wheel

Landmark Creamery
Albany, Wisconsin

"Medium sharp, floral and nutty sheep's milk pecorino. Full-bodied, great for sclicing or shaving"

-Raw Sheep's Milk
-Pecorino Style
-6 Months Aged
-10 Pounds