Cheese is more than an ingredient—it’s a key player in unforgettable dishes. It’s what keeps diners coming back for that perfect bite of pasta, that unforgettable slice of pizza, or that Instagram-worthy cheeseboard. And when it comes to sourcing premium cheeses for your menu, Cheese Merchants has exactly what chefs want: quality, consistency, and a range of options that make every dish shine.
A Cut Above: What Makes Cheese Merchants Special?
Cheese Merchants is a supplier that stands out from the rest. They specialize in high-quality aged Parmesan, Romano, Asiago, and other hard cheeses that are crafted to meet the high standards of professional kitchens. Cheese Merchants is one of the largest importers of Pecorino Romano in the world, bringing this bold, salty classic to chefs who demand the best. Their cheeses are aged to perfection, expertly grated, shredded, or shaved to save you time, and packed for maximum freshness.
No fillers, no additives—just pure cheese that speaks for itself. And unlike some mass-produced cheeses that lose their character in processing, Cheese Merchants’ products maintain the deep, nutty, and robust flavors that chefs rely on to make their dishes pop.
Where Cheese Merchants’ Products Shine
Cheese Merchants’ lineup goes beyond just having a great Parmesan or Romano on hand. Their cheeses are workhorses in the kitchen, adaptable to a variety of menu items. Here’s where their cheeses can take your dishes from good to “can I get another order?”
1. Pasta Perfection
There’s no pasta dish that doesn’t benefit from the right cheese. Cheese Merchants’ aged Parmesan is a must-have for finishing pastas with a punch. Their Pecorino Romano is a staple for a proper Cacio e Pepe, while their Asiago adds depth to creamy Alfredo sauces.
2. Pizza That Brings Customers Back
Every great pizza needs a cheese that melts beautifully and delivers bold flavor. Cheese Merchants’ Parmesan add the perfect bite to your house-made tomato sauce, while their aged cheeses bring a complexity that balances out rich toppings. Plus, pre-shredded options save time without sacrificing quality.
3. Soups, Sauces, and More
From French onion soup with a cheesy, bubbling crust to a Caesar dressing that actually tastes like it was made in-house, Cheese Merchants’ products bring depth and authenticity. Their shaved Parmesan is a game-changer for topping everything from creamy risottos to crisp salads.
4. Next-Level Sandwiches and Burgers
Want a burger that stands out? A sprinkle of Asiago in the patty mix adds a savory boost. A finish of Parmesan crisps on a grilled cheese sandwich? That’s the kind of detail that makes your lunch menu a go-to.
Time-Saving, Quality-Boosting Cheese
One of the best parts? Cheese Merchants understands the pace of restaurant kitchens. Their cheeses come in formats that reduce labor while keeping quality high. Pre-shredded, grated, and shaved options mean less prep work and more consistency, while their bulk packaging options are designed to keep your kitchen stocked without unnecessary waste.
Why Chefs Trust Cheese Merchants
Consistent Quality: Every wheel, block, and shred meets high standards for flavor and texture.
Aged for Maximum Flavor: No shortcuts, just great cheese that tastes the way it should.
Restaurant-Friendly Formats: Whether you need shredded, grated, or whole, they’ve got you covered.
No Unnecessary Additives: Just pure, high-quality cheese.
So, if your kitchen is serious about serving dishes that keep customers coming back, it’s time to stock up on Cheese Merchants’ best. Because when it comes to cheese, you don’t just want any Parmesan—you want the good stuff.
And that’s grate news for your menu.st real-deal barbecue, done right. Talk to your What Chefs Want customer advocate today to get your hands on some of the best smoked meats in the business.
Find these Cheese Merchant Products at What Chefs Want:
For chefs who demand the finest ingredients, Mariposa Dairy’s Celebrity Goat Cheese is a standout choice. This Ontario-based artisan producer is known for crafting high-quality, small-batch cheeses with unmatched flavor and versatility, making them a favorite in professional kitchens.
Mariposa Dairy: Crafting Quality in Every Bite
Mariposa Dairy has been a leader in artisanal cheese-making since 2001, sourcing fresh goat’s milk from nearby family farms and crafting their products with traditional methods. Their commitment to sustainable practices and local agriculture ensures every cheese reflects the authentic flavors of Ontario’s countryside while supporting the region’s dairy farmers.
Celebrity Goat Cheese: A Versatile Kitchen Star
Celebrity Goat Cheese is a game-changer for chefs. Its tangy, creamy texture is approachable yet distinct, perfect for creating memorable dishes. Use it as a rich base for sauces, a topping for flatbreads and pizzas, or crumble it over salads and roasted vegetables. Its mild sweetness and refreshing tartness pair effortlessly with fruits, honey, and nuts for elevated cheese boards or desserts. Available in logs and crumbles, Celebrity Goat Cheese offers flexibility for chefs looking to experiment with flavor and presentation.
Why Chefs Love Celebrity Goat Cheese
Approachable Flavor: Smooth and creamy with just the right amount of tang, it appeals to a broad range of palates.
Exceptional Quality: Made from fresh, local goat’s milk, free of antibiotics and growth hormones.
Versatility: Perfect for everything from pasta dishes to savory pastries and elegant cheese boards.
Craftsmanship Meets Sustainability
Mariposa Dairy’s commitment to quality extends beyond the cheese itself. They focus on sustainability with eco-friendly packaging and innovative farming practices, ensuring their products are as responsible as they are delicious.
Incorporate Celebrity Goat Cheese Into Your Menu
Chefs across Canada and beyond are turning to Celebrity Goat Cheese for its rich flavor and versatility. Whether you’re creating a bold entrée or a delicate appetizer, this cheese is the perfect addition to elevate your menu. Looking for inspo? Check out some recipes here!
Ready to add Celebrity Goat Cheese to your kitchen? Reach out to your customer to learn more about this exceptional ingredient that’s transforming dishes everywhere or see below for a full listing of varieties we carry.
Find these Celebrity Goat Cheese options at What Chefs Want:
Celebrity Honey Goat Cheese – #91410 (4.5 oz log) or #91361 (12/4.5 oz logs) – Celebrity International brings the superb combination of fresh goats milk cheese and honey to your table. One drop of gold transforms a creamy cheese into an irresistible spread for everything from baguettes to bruschetta. Honey Goat Cheese is just as versatile as it sounds, and it adds a sweet buzz to an otherwise savory cheese tray.
Celebrity Herb & Garlic Goat Cheese – #91437 (4.5 oz log) – Roll creamy Canadian goat cheese in the classic Mediterranean blend of herbs and garlic and you have a delicacy that is welcome at any party. Herb & Garlic Goat is delicious spread on crackers or bread, and it can also be used as a filling or addition to hot dishes.
Celebrity Cranberry Goat Cheese – #91400 (4.5 oz log) or #91362 (12/4.5 oz logs) – This chevre, perfect for the summer, is fresh and creamy with a slightly sharp and lightly acidic flavor. Made in Canada, this cheese has added a flavorful twist to the traditional goat log by topping it with cranberries and cinnamon. The tanginess of the cranberries, combined with the warm spiciness of cinnamon, creates a uniquely festive cheese that could not be more ideal for entertaining.
The art of creating a charcuterie board goes beyond assembling an assortment of cured meats and cheeses. It is a culinary symphony that combines flavors, textures, and aesthetics to delight the senses. In this guide, we will explore the key elements of crafting the ultimate charcuterie board, from balancing flavors to adding artistic touches that can set the experience at your restaurant apart from all the others.
Balancing Flavors: Key Components
Variety of Cured Meats:
Start with a selection of high-quality cured meats. Include a mix of textures and flavors, such as prosciutto for its delicate saltiness, spicy chorizo for a kick, and genoa salami for a robust taste.
Some of our favorite suggestions:
Smoking Goose Wagyu Beef Bologna (item #33841) – This domestically raised Wagyu beef, from the same breeds as prized Japanese Kobe beef, is expertly spiced with white and black peppercorns, mustard, coriander, and paprika. Pork-free and hot-smoked for a fully cooked and flavorful experience, it boasts a honeycomb casing that ensures beautifully petal-shaped slices, perfect for serving on charcuterie boards.
North Country #1 Salami (item #03921 / 95058 / 95059) – North Country’s richest and creamiest salami, featuring bold flavors infused with cheese from Blue Jacket Dairy in Bellefontaine, OH, Chardonnay from Debonnne Vineyards in Madison, OH, along with the zesty addition of chopped garlic and fresh sage.
Tempesta Brandy & Sage Paté (item #32191 / 32238) – This is Tempesta’s chicken liver paté, seasoned with a savory blend of sage and aged brandy.
Cheese Selection:
Choose a diverse array of cheeses, ranging from soft and creamy brie to sharp cheddar. Include different milk types like cow, goat, and sheep to offer a variety of textures and flavors.
One of our favorite rules of thumb, choose something hard, something soft and something blue.
Surprise your guests with unique cheeses. These unexpected flavors can be a memorable addition.
Some of our favorite suggestions:
Tulip Tree Trillium (item #25790 / 27177) – This cow’s milk triple cream, bloomy-rind cheese draws inspiration from French classics, Camembert and Brie. Boasting a soft, buttery texture with rich, smooth flavors and gentle lactic tones, it earned second place in the World Cheese Competition in 2020.
Sequatchie Cove Shakerag Blue (item #91934) – Shakerag is a crumbly yet dense blue-veined cheese cloaked in local fig leaves which have been soaked in Chattanooga Whiskey. 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.
Kenny’s 10 year Reserve Cheddar (item #32172) – Get it while it lasts! Fans of Kenny’s Reserve Cheddar or extreme-aged cheddars will love this 10-year old offering. Surprisingly buttery for its age, it has taken on many of the characteristics of a heavily-aged Gouda with plenty of crystallization and a very strong caramel finish.
Capriole Mont St. Francis (item #91113) – Mont St. Francis, an intense, beefy, and earthy cheese, embodies a hearty and stinky character with its semi-hard texture and rich profile. Crafted by Capriole Farmstead, this award-winning goat cheese is meticulously handmade, using milk sourced from a local Indiana farm.
Accompaniments:
Add complementary accompaniments like honey, mustard, jams and chutney to enhance the flavors of both the meats and cheeses. These condiments provide a sweet, tangy, or spicy contrast.
Make sure to include something sweet and something spicy to accompany the varying flavors you’ve already picked with the meats and cheeses.
Some of our favorite suggestions:
Membrillo/quince jam (item #93605 / 96328) – Membrillo (quince paste) contains only three ingredients: quince, sugar, and lemon, cooked into a reddish paste. The naturally high pectin content in the Valencian quince gives the paste its firm and jelly like texture.
Orange blossom honey (item #93506) – This honey is brimming with bright, citrusy notes that are sure to captivate your palate, made from orange blossoms to impart a mild and citrus-scented flavor you’re bound to adore.
Whole grain mustard (item #95107 / 95106) – A pleasant and very sweet mustard that acquired its flavor as a result of the maceration of the whole mustard seeds in the cider vinegar.
Fresh, Dried and Pickled Produce:
Incorporate fresh and dried fruits, such as figs, grapes, or apple slices, to add a natural sweetness and refreshing element that balances the richness of the meats and cheeses.
To balance out the bread-based vessels to hold your bites, consider including bell peppers or celery to serve as your base as well.
Include pickled or briny vegetables like pickles, pickled onions, or olives. Their tangy and briny flavors cut through the richness of the meats and cheeses.
Some of our favorite suggestions:
Fig almond cake (item #94036 / 91179) – Handmade in Valencia, Spain, this wheat-free cake is crafted from Pajarero figs and Marcona almonds – a traditional combination with nothing else. Your gluten-sensitive friends will thank you for this flourless delight, where almonds are hand-pressed between layers of whole dried figs.
Gordal olives (item #98866 / 95556) – The name gordal means “the fat one” due to it’s round shape and large size (over 6gr). Due to its low oil content it is exclusively used for table olives. It has a fine delicate flavor, similar to manzanilla, and a firm, meaty texture. Losada uses a neutral brine which results in a balanced salt to bitterness ratio, so that you can really taste the flesh of the olive.
Pear Mostarda (item #90596 / 30086) – This traditional condiment from Mantova skillfully balances hand-cut candied pears with a hint of potent mustard extract.
Textured Crackers, Bread, Nuts and Seeds:
Introduce a variety of textured crackers and breadsticks to add crunch and variety. Choose options with nuts or seeds for an extra layer of flavor and visual interest.
Incorporate a selection of nuts and seeds, such as candied pecans or roasted almonds. They add a delightful crunch and nuttiness to the board.
Some of our favorite suggestions:
Quicos corn nuts (item #17595) – GMO-free Quicos are giant corn kernels that have been soaked in water, then fried and salted. This delightfully cruncy snack pairs perfectly with beer and is a great addition to a cheese plate.
Le Tresor Crackers for cheese (item #92321) – These little bite sized waffle crackers might be the perfect cracker! Light enough to not overpower your topping, but just the right thickness to not fall apart while you dress it with your favorite spread.
Blanched Hazelnuts (item #95340 / 95313) – Blanched hazelnuts are hazelnuts, or filberts, have had their skins removed, revealing a smooth and creamy nutty interior. This enhances the hazelnuts’ flavor profile by eliminating any bitterness associated with the skin
Aesthetic Touches
Artful Arrangement:
Arrange the elements in a visually appealing manner. Place cheeses of different shapes and colors strategically, and layer cured meats in a cascading fashion. Creating symmetry or asymmetry can both be aesthetically pleasing so do whatever you feel works best for your ingredients.
Consider placing meats and cheeses that you want to encourage pairing next to each other.
Make the meat stand out, literally. Fold or roll salami and prosciutto to give it more shape and add volume on the board.
And keep in mind that placement is important. Hard cheeses should be on the outside of the board if they aren’t already sliced, and soft/spreadable cheeses toward the inside, to make accessing everything easier.
Microflowers and Herbs:
Bring on the color by garnishing with microflowers and fresh herbs. Edible flowers like pansies, purple pepper, or fire stix add an unexpected pop of color, while herbs like rosemary or thyme contribute fragrance and a hint of freshness.
Pansies – Edible Mix (item #40032) – Pansies are one of the most popular edible flowers, both because you can eat their sepals and because they come in such a wide array of colors.
Purple Pepper Micro (item #02377) – Beautiful dark purple colored 6-7 petaled gems. Mild, sweet bell pepper taste.
Firestix (item #40310) – Firestix are the brightly colored flowers of the amaranth plant. The blossoms have a delicate, plume-like appearance and can be purple, magenta, red, gold and green in color and a neutral flavor that is mildly reminiscent of corn silk.
Crafting the ultimate charcuterie board is an art that combines flavors, textures, and aesthetics. By balancing a variety of cured meats, cheeses, and accompaniments, and adding artistic touches like microflowers, you can create a visually stunning and palate-pleasing experience. Don’t be afraid to experiment with unexpected ingredients, as they can elevate your charcuterie board to new heights, leaving a lasting impression on your guests.
Nathan and Padgett Arnold, founders of Sequatchie Cove Creamery in southeast Tennessee, are the driving forces behind an artisanal cheese venture that encapsulates passion, creativity, and a profound connection to the land. Their journey into the world of cheesemaking is a captivating tale of love, innovation, and dedication to preserving the essence of their region. From humble beginnings to becoming an award-winning creamery, the Arnolds’ story unfolds as a testament to the transformative power of inspiration, both local and global. Through their intricate process of crafting unique cheeses, the Arnolds pay homage to their surroundings while embracing flavors and techniques from around the world. Join us as we talk with Padgett Arnold and delve into the narrative of Sequatchie Cove Creamery.
What led to the creation of Sequatchie Cove Creamery? How did the idea to start making cheese originate for you and Nathan?
Padgett: We took a unique path from our original backgrounds. Back at the University of Georgia, I was studying horticulture with the aim of becoming a specialist in edible crops. Nathan and I connected through shared interests and found ourselves working at Crabtree Farms, an urban farm with a strong commitment to sustainable agriculture and community access to food. This was during the late 90s in Chattanooga.
During that time, we met the Keeners, and Nathan joined them at Sequatchie Cove Farm to grow their produce program in 2003, while I remained at Crabtree. While Nathan was at Sequatchie Cove, he became increasingly drawn to working with the farm’s animals and exploring ways to add value to the operation.
The question arose: How can we create sustainable livelihoods for multiple families on this small farm while meshing well with its existing enterprises? The notion of cheese came into play, along with the concept of adding value to the farm. It’s a bit of a chicken-and-egg situation, but that’s the journey that brought us here.
Let’s delve into your sources of inspiration. Where did you find the creative spark for Sequatchie Cove Creamery?
In 2004, a trip to Italy left a lasting mark on us. At an international farming and food festival, we were exposed to a diverse array of foods that planted the seeds of inspiration. It was there that we encountered new cheeses, particularly French alpine varieties.
There was a period that Nathan was traveling a lot, making contacts through the American Cheese Society and learning as much as he could through these contacts. He also studied cheesemaking in France, which became a huge source of inspiration for our own creations. He adapted the unique techniques and essence of those French cheeses and blended them with the distinct character of Tennessee’s Sequatchie region.
Cheese making is both scientific and artistic. It’s not just a wheel of cheese, it’s a work of art. Our cheeses have aesthetic appeal that resonates, particularly among chefs.
Ok, let’s talk about these cheeses. Take me through them and what makes them so special.
Cumberland
Our first cheese, the Cumberland, is a simple and rustic Tomme, inspired by the French Tomme de Savoie. It offers buttery and earthy flavors, complemented by a tangy grassy note and subtle hints of macadamia nut. Chefs love its versatility – it can be grated onto pizza, used as a substitute for gruyere, Havarti, or cheddar, and it’s even “kid friendly.” Its natural rind boasts a distinctive gray and white spotted appearance that makes a statement on a cheese board. With a long shelf life, it’s very kitchen friendly as well.
Search Item #91165
Coppinger
Coppinger is our top-selling cheese and demand is really driving production. Demand has been going up and up.
It is a Southern take on the classic French Morbier, Coppinger is a semi-soft washed rind cheese with a striking layer of decorative vegetable ash in its center. The velvety elastic paste is savory with notes of fresh grass and smoked meats, making it ideal for the cheese plate or melted into any dish.
This is a another very versatile cheese and it blends well with a lot of flavors Try it melted on a burger or as the ultimate grilled cheese; it’s also great as a substitute for raclette.
There is a bit of an education curve here with Coppinger, and people sometimes think with the ash line, that this is blue cheese. It is not. That unique line through the center is an ash line, that doesn’t change the flavor at all. Beyond being visually interesting, the ash line mellows out the tanginess and smooths out the finish.
Chefs are drawn to the Coppinger for its visual appeal and versatility.
Search Item #91166
Shakerag Blue
Shakerag Blue was just recently added to the What Chefs Want offering, so it is now available to your customers!
Shakerag Blue’s colorful name is derived from both the beautiful Shakerag Hollow known for its wildflowers and rich moonshining past.
It is a crumbly yet dense, blue-veined cheese wrapped in local fig leaves which have been soaked in Chattanooga Whiskey. It matures gradually in our cool room and the slow ripening process yields a mellower flavor profile and creamier texture. The flavor isn’t overpowering, it is much more delicate, in fact, often people who don’t enjoy blue cheese, enjoy Shakerag Blue. It crumbles well for salads and steaks and deserves a prime spot on the cheese board.
I am actually the one who harvests the fig leaves to wrap this cheese. We store them in food-grade buckets, submerged in whiskey until we are ready to wrap the cheese. The fig leaf wrapping does mean that our scalability is limited by leaf availability. Occasionally, we experience production pauses as we await the readiness of fig leaves.
It is a very labor-intensive process, but the chefs go nuts for it.
Search Item #91934
As you continue to grow, how do you intend to maintain the authenticity and community-centered approach that has been integral to your creamery’s success?
It is important to us to be connected to agricultural raw materials. We never want to lose that local touchpoint.
Right now we are sourcing our milk from the only surviving dairy in the Sequatchie Valley. We really see our role as we grow as being about the cheese itself, but also about growing and supporting dairy in the region. We want to turn the ship around for the farmers – and the more we are able to grow, the more we are able to buy from the local farmers, making dairy farming a viable option for new farmers in the area.
What would your advice be to someone just starting out?
Learn everything from people who can teach you. Really. Seek a mentor and learn as much as you can before you just jump in. Start with a narrow focus. Study and understand someone else’s successful enterprise. Fortunately for us, this industry has been a supportive and inclusive atmosphere and we’ve had people very enthusiastically cheering us on, but it is not an easy path.
Wooly Woolly is a soft and spreadable sheep’s milk cheese log from Jumilla, Spain. This style of fresh sheep’s milk cheese is quite rare in Spain. The texture is akin to cream cheese, but more pillowy. Its rich, sweet, and mildly sheepy flavor is wonderful on its own, but also works well in any number of cooking applications. Crumble it over salads, stuff into pasta, mix into eggs, or simply enjoy on toast or a bagel to appreciate its unique flavor.
Made from raw cow’s milk, Blue Affine defines the experience of rich and creamy. Discover a deliciously piquant and earthy flavor profile. Aged 6+ months.
Jalapeno Jack Cheese from Kenny’s Farmhouse Cheese
Origin: Kenny’s (Austin, Kentucky)
Product Details: This monterey jack is speckled with medium-spiced red and green jalapeno peppers, giving just enough spice to the creamy original.
Producer Bio: Kenny’s Farmhouse cheeses are made by hand from raw cows milk – using purebred cows raised with no artificial hormones in Austin, Kentucky.
Noble Springs Feta is our version of the traditional Greek cheese. Our feta is aged in a brine before being packaged. It has a tangy and salty flavor and is a firm cheese that is great for crumbling. Our Feta is great in a Greek salad with fresh tomatoes, olives and onions, it can be used in a quiche or is a great salty complement to sweet watermelon salad.
From their website: “At Noble Springs Dairy we produce a variety of all natural farmstead goat cheeses. We also bottle and sell Grade A Fluid Goat Milk. Our goats are allowed to browse on our rolling pastures at their leisure. Our cheeses have a distinctive flavor that is due to the forage based diet and special care our animals receive. Here at Noble Springs Dairy, Dustin and Justyne have over 40 combined years of experience in providing exceptional care to dairy goats.” “Quality milk comes from healthy, happy animals. Our high quality milk is the most important ingredient in our cheese making process. All of our products are created at our farm, in our creamery, by us and from only the milk our goats produce. We gently pasteurize our milk in a small vat pasteurizer, this allows us to pasteurize our milk at145 degrees. Our milk is never mechanically homogenized.”
A Southern take on the classic French Morbier, Coppinger is a semi-soft washed rind cheese with a striking layer of decorative vegetable ash in its center. The velvety elastic paste is savory with notes of fresh grass and smoked meats, making it ideal for the cheese plate or melted into any dish.
Pairs nicely with fruity lighter bodied reds such as Beaujolais Nouveau, malty ales and stouts, pickled vegetables, and charcuterie. Try it melted on a burger or as the ultimate grilled cheese.
