American Cow Milk Semi-Soft Texture Cheese

Asher Blue is a blue cheese from Georgia's Sweetgrass Dairy. Named after the owners' second son, Asher Blue Cheese has a natural rind and creamy, dense, yet crumbly texture. Asher Blue is aged about 60 days, and develops a creamy texture as it... read more

Point Reyes Farmstead Cheese is one of America's most admired blue cheese makers. Located in the green rolling hills of Marin County, just north of San Francisco, this creamery has quickly become a standout, creating American originals that any... read more

Bayley Hazen Blue is a Jasper Hill Farm original, and is made from whole raw milk. It is named for an old military road commissioned by George Washington during the Revolutionary War. Though no major battle ever took place, the road brought... read more

Bergenost a triple-cream, Norwegian-style cheese encased in a green wax, reminiscent of a Havarti or American Munster: semi soft and mild. It has a smooth flavor with a subtle tang. Yancey's Fancy uses cultures imported from Norway to achieve... read more

If you like hot melty cheese, you have to try Bread Cheese, also called Juustoleipa in Finland. Imagine a fresh hot cheese pizza, without the crust or sauce. That's bread cheese. When heated, it keeps it shape, but becomes hot and gooey, and... read more

Brick cheese is an American original. Wisconsin man John Jossi, came to the states from Switzerland at a young age with his parents in the mid 1800s. The family settled first in upstate New York, where Jossi was running a small Limburger... read more

Buttermilk Blue is a raw milk cheese made from Jersey cow's milk and inoculated with Penicillium Roqueforti, which creates its delicious blue veining. As it ages for at least 60 days, it develops a delicious buttermilk tang, making it one of... read more

If you're familiar with French cheese Morbier, you may recognize Coppinger, made by Sequatchie Cove Creamery. Nathan and Padgett Arnold are the owners of this small creamery that is 100% solar powered, tucked into the Sequatchie Valley in the... read more

This popular favorite is often crumbled into salads or on toast and crackers. Traditionally a Greek cheese made from sheep's milk and often stored in brine, Feta is salty and acidic, which makes it stand out in any dish.  Kryssos did the... read more

Yancey's Fancy Aged Cheddar with Finger Lakes Champagne combines an aged cheddar kissed with the velvety aroma of sparkling wine. In 2018 Brian Baily was named CEO of Yancey's Fancy Cheese Company. He joined the company in 1995, and became a... read more