American Cow Milk Semi-Soft Texture Cheese

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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
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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
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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
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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
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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
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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
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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
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Explore the delicious flavors of Acadiana with these Cajun Cheddar Cheese Curds. Classic white cheddar cheese curds are rubbed with classic Cajun spices with just the right amount of kick. They make addictive snacking or can be served as an... read more
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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
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Made in Wisconsin from cow's milk; this Kryssos Crumbled Feta with Peppercorns retains all of the Mediterranean quality and authentic flavor of Greek feta. Conveniently pre-crumbled, the feta is studded with chunks of spicy black peppercorn... read more
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Made her in Wisconsin; a Feta with Tomato and Basil that retains all of the Mediterranean quality and authentic flavor of Greek feta. Prized for its firm, yet crumbly texture, Kryssos Feta cheese is tangy and slightly salty, but never bitter.... read more
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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
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Rio Briati's grated Parmesan has rich buttery flavors with a mild tanginess that adds an authentic touch to any recipe. Rio Briati only uses whole pasteurized cow's milk that is both hormone and RbST free. Grated Parmesan is the perfect cheese... read more
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Grayson is a pungent washed-rind cheese made in the green rolling hills of Appalachia, modelled after such European classics as Taleggio and Pont l'Eveque. Grayson is soft and dappled with holes, with a reddish-orange tacky rind. Grayson's... read more
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This is a classic Monterey Jack cheese, aptly named 'Just Jack' and made by Beecher's Handmade Cheese in Seattle. This cheese is young, creamy, and made of pure whole milk from a single herd of cows. Just Jack melts easily: ideal for a grilled... read more
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In 1941 just outside Newton Iowa on a farm called Maytag, a prize-winning blue was born. That blue was one of the first American original blues: the much beloved 'Maytag Blue Cheese'. Wonderfully tart and milky, this cheese is a blue-lover's... read more
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A sandwich has no better a friend than Muenster cheese. That soft and tangy center with the neon orange rind is both fun, delicious, and versatile. This New Bridge Muenster cheese is smooth in texture with that nostalgic American deli taste.... read more
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Oaxaca (pronounced 'wah-HA-ka') or in Mexico called 'Queso Oaxaca' is named after the region of Mexico where the cheese was first made. The cheese is made as a long rope, then gently wound in a knot. Made with pasteurized Grade A part skim... read more
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Oregon Blue is Rogue Creamery's signature cheese. First created in 1954, it was the first cave-aged, Roquefort-style blue cheese made on the West Coast. This cheese is approachable and fruity, with moderate blue flavor and a hint of sweet... read more
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Point Reyes Original Blue cheese is an award winning blue cheese made from raw cow's milk. This Californian cheese is beautifully chalky white with sharp lines of contrasting blue-grey veins that give the cheese an marbled appearance. This... read more
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Pepper Jack cheese is an American original cheese and derives its name from the Monterey Jack cheese. It will not surprise you that this jack cheese is flavored with red and green jalapeno peppers for an extra kick. This New Bridge cheese is a... read more
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Prized for its firm, yet crumbly texture, Kryssos Feta cheese is tangy and slightly salty. Studded with chunks of spicy black peppercorn that complement the rich, creamy cheese this feta introduces pleasant spice to a variety of dishes. Feta's... read more
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Purple Moon Cheddar Cheese is truly a one-of-a-kind cheese. It is wine and cheese in one, but please serve it with some wine to enjoy it even more. This unique cheese is created by soaking Fascalini's traditional cheddar in locally produced... read more
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When you like melted cheese, like in fondue or grilled cheese, chances are that you'll like a Raclette cheese as well. Reading Raclette is made by Spring Brook Farm and is an American artisanal version of the famous Alpine melter Raclette which... read more
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Want flavor, looks and alcohol, Shakerag Blue is your cheese. A blue cheese wrapped in local fig leaves that have been soaked in Chattanooga Whiskey. A southern take on leaf-wrapped blue cheeses. The name is derived from both the beautiful... read more
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This Sharp Provolone is made here in the US, in Wisconsin, by BelGioioso and is aged for 7 months to develop a sharp flavor and packed as small 5 oz. half moon slices. A multiple Award Winner, including Best In Class in both the American and... read more
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Asiago Cheese is a cow's milk cheese made in the style of mountain cheeses from the Northern region of Italy. Asiago has a mild sharp flavor that makes it an ideal candidate for soup, salads, cheese sauces. You can taste the hearty flavor, but... read more
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Parmesan is the classic Italian grating cheese and you can use it in so many recipes. This small 5 oz. tub contain shredded Parmesan cheese. A little coarser than grated Parmesan. Shredding is usually done with a grater that has bigger holes.... read more
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Even if blue cheese is not your choice, you should try the Smokey Blue as it will surprise your taste buds. Rogue Creamery's Smokey Blue is the first smoked blue cheese in the world and it is loved by so many - not only blue cheese lovers. ... read more
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Tomme (pronounced TOM or TOME) is a term for a family of cheeses produced on farms in the French and Swiss Alps using a herd's extra milk, and named after the local town. Tommes are typically rustic, accessible, and versatile. Use it like a... read more
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This gourmet cheese is full of savory Mediterranean flavor. Complementing the creamy butter notes of Toma, Point Reyes added herbs de Provence: rosemary, basil, marjoram, savory, and wild thyme. Like the Toma, TomaProvence cheese is made with... read more
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A New York aged cheddar cheese flavored with a bold addition of freshly ground horseradish. Result: a creamy cheese bursting with flavor. This pasteurized processed cheddar cheese is one of a line of artisan cheeses handcrafted by skilled... read more