Origin: Sequatchie (Sequatchie, TN)
Simple, rustic tomme, inspired by the French tomme de Savoie. Flavors are buttery and earthy with a tangy grassy note, and hints of macadamia nut.
Located in Sequatchie, Tennessee, Sequatchie Cove Farm is a diversified farm that makes award-winning cheeses in their creamery using raw cows milk.
Learn more here.
Item 91165 – 3 lb. wheel
Origin: Sweetwater Valley Farm (Philadelphia, Tennessee)
This buttermilk cheddar has the tangy snap of buttermilk in a pleasantly smooth cheese.
Sweetwater Valley Farm, located in Tennessee’s dairy-rich Sweetwater Valley, offers a variety of award-winning high-quality cheddar cheeses made from their own cows.
Learn more here.
Item 91214 – 5 lb. block
Mont St. Francis was named for a nearby Franciscan retreat and was first made in 1994 when there were few American washed-rind cheeses. Cheeses like the rustic, stinky Mont originated in monasteries across Europe and were traditionally washed in brine or beer. We finish ours in Monnik Beer Company’s His Dark Materials stout to enrich its funky, pungent flavor with a sweet, smoky finish. We’re “texture-proud” at Capriole, and the semi-firm, extra fine texture of this cheese is perfectly matched to its hearty flavor and beefy nose.
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Item 91113 – 1 lb. wheel
Bursting with basil and, more subtly, sun-dried tomato, this popular cheese offers loads of fresh flavor in every bit.
Kenny’s Farmhouse cheeses are made by hand from raw cows milk using purebred cows raised with no artificial hormones in Austin, Kentucky.
Learn more here.
Item 91897 – 5 lb. block
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
Item 91390 – 2 lb. pack
Sawatch prides themselves in making the highest quality farm-to-table dairy products which are produced just about 4 hours southeast of their location in Colorado Springs, CO. Just like The Sawatch – Colorado’s highest mountain range – they strive for the highest quality artisanal products.
Knowing where your food comes from is important to them – which is why their milk arrives fresh each day from local dairies, where they take the milk through the entire process from start to finish. They take pride in everything they create and won’t make anything they don’t fully believe in!
| Aged Gouda Cheese Wheel | Item 24468 – 10 lbs. wheel |
| Baby Gouda Cheese Piece | Item 24439 – 8 oz. Item 24440 – 20/8 oz. Item 24466 – 10 lbs. wheel |
| Cotija Cheese | Item 24570 – 5 lbs. |
| Fresh Cheese Curds | Item 24435 – 5 lbs. bag |
| Queso Fresco Cheese | Item 24469 – 5 lbs. |
| Grass-Fed European Style Salted Butter | Item 24438 – 8 oz. Item 24441 – 20/8 oz. |
| European Style Sweet Cream Salted Butter | Item 24442 – 25/1 lbs. Item 24437 – 1 lbs. |
| European Style Sweet Cream Unsalted Butter | Item 24443 – 25/1 lbs. Item 24436 – 1 lbs. |
| Unsalted Butter | Item 24471 – 11 lbs. Item 24470 – 22 lbs. |
Buche de Vivarois has an ivory-colored paste surrounded by a bloomy white rind. It is chalky and dense on the interior, and has a thin layer of creamy cheese just below the rind. The flavor is mildly goaty when it is young, and develops a sharper and more goaty flavor as it ages.
All of that time you spend driving to Wisconsin is now in vain. We make your favorite snackable, poppable, meltable fresh cheese curds. The kind gentleman who installed some equipment in our creamery when we were developing the curds, a Wisconsinite, loved them so much he shipped some home to his family. You will see these mostly in restaurants around Louisville, Lexington and Nashville, and when we can we make it available in small bags for retail. Curds are the fresh version of cheddar, and if you eat them straight out of the vat they have the famous “squeak” that people associate with the curd experience. Try popping them in the microwave for 5 seconds or so to return the squeak.
Item 97432 – 3 lb. pack
Port Salut cheese, also called as Port du Salut, comes from Brittany in the Loire Valley, France. It is named after the abbey of Notre Dame du Port du Salut in Entrammes.
Made from pasteurized cow’s milk, the cheese was produced by Trappist monks way back in during the 19th century. This semi-soft cheese is produced in form of disks weighing approximately 2 kg (5 lb). Though the cheese is produced in big factories now, the handmade version is still produced by various monasteries throughout the French countryside and enjoys a great demand!
Item 91206 – 5 lb. wheel
Maytag Blue cheese is ripened over six months during when it develops a dense, crumbly texture and semi-sharp, slightly tangy flavor with a lemony finish.
Item 91183 – 4 lb. wheel
