Cheese

While still aged for 20 to 40 days, Asiago Fresco, also known as Asiago pressato, is the youngest version of the renowned Asiago cheeses. Made with sweet, flavorful cow’s milk from Italy’s Veneto region, Asiago Fresco... Read More

This firm high-mountain cheese benefits from cattle grazing on supremely clean, unpolluted summer pastures studded with aromatic flowers from the French Alps, ultimately producing a fragrant and elegant cheese that is a modern-day... Read More

Considered the classic Dutch cheese throughout Holland, Beemster Gouda’s complex flavors develop slowly as it matures for 18 months. A firm texture with some crystallization with notes of toasted walnuts and a brown butter... Read More

Belletoile is a triple crème cheese produced in the Lorraine region of northeast France. This delicious cheese has brie-like qualities with its bloomy rind and creamy, buttery, smooth and mellow flavors.

This brie-like sheep’s milk cheese hails from the Rhône-Alpes region of France and differs from your typical brie in that it has a more grassy and earthy quality. It has a rich and creamy texture to complement the... Read More

This classic cow’s milk, double-cream brie from Normandie, France is rich and buttery, with earthy notes on the finish. It has a lush, creamy texture and smooth flavor.

This is a pasteurized goat's milk made in the Loire Valley of France. The small wheels are aged for two months, developing a hard, but completely edible rind with a soft, almost gooey, and lemony interior. This is a wonderful... Read More

Named for the mountains in Auvergne, France where it’s produced, Cantal is one of the oldest cheeses made in France. Often referred to as “French cheddar,” Cantal is a semi-hard cow’s milk cheese that is... Read More

This is a soft-ripened cheese made in the South West of France, in the foothills of the Pyrénées Mountains. Based on the Trappist style of making cheese, it is made with pasteurized cow's milk and is aged about... Read More

Produced in the town of Comté in eastern France, this hard mountain cheese is matured to perfection in the special caves where the cheese gets its unique taste, texture and color. Considered by many to be the best Gruyère,... Read More

This classic triple cream cow’s milk cheese from France is unapologetically rich and buttery — and delicious! —with a slight hint of earth and mushrooms. The cheese is made by blending full-fat cow's milk... Read More

Etorki is a pasteurised sheep’s milk cheese made in French Basque region of the Pyrénées. The smooth, supple and velvety interior is consistent with occasional slits. It has a sweet and earthy aroma suggestive... Read More

England’s Quicke’s Farm has been family-owned for over 450 years! This crumbly, tangy cheddar is aged 12 months to give it a richness and depth of flavor you won’t find in ordinary cheddars.... Read More

There are many kinds of Fontina, but this one’s the real deal! This classic semi-soft cow’s milk cheese has been made in Italy since the 12th century and has a rich, creamy consistency and an intense, earthy, mushroomy,... Read More

This rich and creamy cow’s milk cheese comes from the Rhône-Alpes region in France. It’s a milder version of its lookalike, Brie, and has all the richness of a triple-crème, with less fat. It’s one... Read More

As one of the best triple-crème cheeses in the world, this one is known for its luscious, creamy texture and flavors of butter, nuts, and salt with hints of savory mushroom and sourness. Brillat-Savarin has a fat content... Read More

This young goat's milk gouda is semi-firm and has mild, vaguely sweet, and refreshingly straightforward flavors. It has hints of butterscotch and caramel with only the mildest tanginess that shines beautifully.

2020 World Champion Cheese

This two-time champion hard cheese is made from unpasteurized milk with an elegant, structured and balanced taste profile. It has notes of stone fruits, honey baked ham, cashew milk and vanilla cream,... Read More

This is a wonderful artisanal cow’s milk cheese that hails from the mountains of South West Virginia, where the soil is rich in minerals and the air and water are pristine. The texture is supple and fudgy, becoming silky... Read More

Gruyère has been made in Switzerland using the same recipe since the 12th century. It is known for its distinct creaminess and nuttiness, featuring notes of candied walnuts, dried fruit and spice. Gruyère melts like... Read More

The only truly lactic French brie on the market, this cheese contains 60% cream, resulting in a cheese that oozes deliciously and a rich, smooth flavor.

Humboldt Fog is a soft-ripened goat cheese from California, boasting floral and herbal notes with a bright and tangy citrus finish. In a nod to the French classic Morbier, there is a line of edible vegetable ash that runs through... Read More

Huntsman is a marriage of two classic cheeses produced in the English countryside, Double Glochester and Stilton. The former is a firm, mellow and tangy cheese made only from the milk of Gloucester cows in southwestern England... Read More

This Manchego lookalike is made from a combination of cow’s, sheep’s, and goat’s milk. The blend of milks allows it to obtain the grassy, herbaceous flavors of the goat and sheep’s milk while maintaining... Read More

This is an interesting sheep’s milk cheese made in the Basque region of Spain. It has a slight smokiness to it, brought about by 7-10 days of smoking over a variety of woods during production. It is a firm cheese with rich... Read More

Famous for their Trappist beer – beer brewed by Trappist Monks – Chimay also makes world-class cheese. This semi-soft cow’s milk cheese from Belgium has pungent aromas and full, robust flavors.

From La Mancha comes this fabulous and truly artisan raw milk, one-year-old Manchego cheese. Smooth, oily, nutty and fruity, this classically flavored sheep’s milk cheese is a CW favorite.

One of the most popular cheeses on American cheese platters, this young sheep’s milk cheese from Spain is fruity and balanced with a semi-soft texture. Its youth reveals a lemony tang flavor complemented by buttery and nutty... Read More

Manchego is Spain’s most popular cheese, and this version, El Trigal, is aged for over a year which enhances the buttery, nutty quality of the cheese.

Midnight Moon is a matured, gouda-style cheese produced in the Netherlands and sold under the Cypress Grove label. Aged for six months or more, this award-winning cheese is a blushing, ivory-colored goat cheese that’s nutty... Read More

This is a firm cow’s milk cheese made in the northern French town of Lille, close to the Belgian border. It has a dry texture and earthy nuttiness.

Made with respect for traditional French cheesemaking techniques, this goat cheese made in Wisconsin is light and fluffy in texture, while the flavor is delicately creamy with a slight tang.

Made in the Franche-Comté region of eastern France, this semi-soft cow’s milk cheese has a fairly pungent aroma but a surprisingly mild, creamy flavor with a pleasant nuttiness on the finish. The dark vein in the... Read More

This cow’s milk Gouda has the traditional golden color of aged Gouda, with a slightly salty yet sweet flavor. The salt-like crystallization that makes aged Goudas so famous gives it an intense flavor that lingers in your... Read More

Said to be one of the first cheeses ever made in Europe, this Basque gem is made from sheep’s milk in the French Pyrénées. This semi-firm cheese has a slightly oily texture with a savory and sweet nutty flavor... Read More

100% pure sheep's milk cheese produced in France's Basque region in the Pyrénées Mountains. This semi-hard cheese is aged for a minimum of 70 days and develops a similar rind to Spain’s famous Manchego... Read More

This popular and centuries-old table cheese hails from the Tuscan region of north-central Italy. Made from sheep's milk, our three-month aged version of Pecorino Toscano is semi-firm with a fruity and mild character and a... Read More

If you like “salty and sweet” you are in for a treat! This sheep’s milk cheese from Tuscany has a mild yet slightly tangy and salty quality.

Similar in texture and appearance to Parmigiano Reggiano, this cheese offers fruity notes with a bright and buttery finish. Its sweet, mild and delicate taste makes it a perfect pairing with full-bodied red wines.

A cow’s milk blue cheese from California, Point Reyes has a creamy, tangy flavor and just the right amount of blue.

The World Champion Cheese of 2019: Handmade in Oregon from organic cow’s milk, this champion pasteurized cheese is wrapped in organic grape leaves soaked in peach liquor. It’s complex, with notes of pear brandy, vanilla,... Read More

This American original is cold-smoked for many hours over Oregon hazelnut shells. This process infuses the cheese with unique aromas of barrel-aged vanilla, bread pudding, and candied bacon. You’ll taste spicy-sweet flavors... Read More