American Cow Milk Firm Texture Cheese page 3

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Dedicated farmer-owners of Cabot's Creamery provide fresh milk and the cheese makers skillfully craft into an award-winning cheddar in the 2007 American Cheese Society Competition. Private Stock Cheddar was awarded a third place in the category... read more
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Rosemary and Olive Oil Asiago Cheese is a pasteurized cow's milk that has been hand-rubbed with rosemary and Italian olive oil. This award-winning Sartori cheese offers the sharp notes of an Asiago cheese with the warming flavors of the... read more
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SeaHive Cheese is made from the milk of Jersey cows in northern Utah, this is a full-bodied cheese with a smooth, creamy texture. It is hand-rubbed with local honey and Redmond sea salt; a beautifully balanced treat. This artisan cheese is a... read more
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There is a lot you can do, once you have a excellent quality cheddar called Flagship cheese. Beecher's created a smoked version of their signature cheese. Flagship cheese is first aged for a period of 15 months, and then smoked over a mix of... read more
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Tillamook took a few simple ingredients to make this cheddar, but they seem to be pretty proud of it, hence the name Special - Reserve - Extra. This yellow cheddar is aged over 15 months and the flavor is complex and strong; more robust than... read more
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Tuscan Cheddar has a hand-rubbed coating of healthy, tasty Tuscan herbs. The herbs are not on the inside, they're on the outside, giving the cheddar a very nice appearance, especially on your cheese board. The combination of the Tuscan herbs... read more