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.
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
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
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
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.
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
Saint Agur is a blue-veined cheese made from cow's milk in the village of Beauzac from the mountainous French region of Auvergne. Ripened for 60 days, the cheese develops a stronger and spicier taste as it ages. It is a unique... Read More
Saint Albray was first created in the 1970s to shine like a smooth Camembert, with a milder flavor. Soft-ripened for two weeks in the mountainous Pyrénées, the rich aroma and rustic rind are backed by light orange... Read More
This sinfully rich cow’s milk cheese from the Normandie region of France will cut through the bubbles of this Crémant nicely. This dense, buttery and rich triple cream is a more intense version of Brie with a slight... Read More
One of our most popular cheeses, “Saint Nectaire” was given its name by King Louis XIV! One of the great semi-soft cheeses of Southern France’s Avignon region, the fresh local cow’s milk imparts a deep,... Read More
Our fresh chevre (goat cheese) is mixed with a special blend of Hebes de Provence. The lavendar lends a clean, bright taste to the cheese. No garlic in this chevre. Pasteurized goats milk.
Classic chevre (goat cheese) coated with pink peppercorns. The brightness of the pink peppercorn flavor and color is a cheery spot on all charcuterie boards.
Our fresh chevre (gpat cheese) rolled in fresh rosemary and pink peppercorns This cheese is particularly festive on a holiday cheese plate. Pasteurized goats milk.
Sottocenere means “under ash,” which explains the appearance of this creamy, semi-soft cow’s milk cheese from Italy. It’s laced with truffles, then rubbed with various herbs and spices.
Taleggio is a semi-soft cow’s milk cheese from Italy with a strong aroma, but its flavor is quite mild. It has a wonderful creaminess that’s perfect for spreading on a crusty piece of French bread.... Read More
A semi-soft cow’s milk cheese made in the French Alps region of Savoie, Tomme de Savoie is a semi-soft, pressed cheese with a pliable, firm texture and grassy, nutty flavor. Aged two to four months, it is made from the skimmed... Read More
Wrapped in distinctive black wax, Tomme des Pyrénées is known for its fine structure. This mild, French cow’s milk cheese is definitely worth sinking your teeth into. It resembles a mild cheddar with its semi-soft... Read More