Grating Cheese

Cotija is named after the Mexican town of Cotija de la Paz and is one of the most popular cheeses in Mexico. This American made, Mexican cheese is dry in texture and somewhat salty; it is aged to assure a robust flavor; Cotija is the only... read more

At Roth Kase they are still crafting thru Alpine cheesemaking methods along with Southern Wisconsin terroire and Gran Cru Original is a prime example. To make this award-winning cheese imported copper vats are used to transform fresh milk from... read more

Made from sheep's milk, this Sardinian cheese is produced in the style of Fiore Sardo. Sardinians have been tending sheep since forever and the Fiore Sardo Cheese is made from the milk of the sheep who live in the wild on the island. It is the... read more

Mizithra or Myzithra is an old Greek cheese and similar to an Italian Ricotta cheese, but a lot dryer. Made from sheep's milk, the flavor is more pronounced than the ricotta: rather nutty and salty. This Greek cheese has a very dry and crumbly... read more

It all started more than 8 centuries ago and it is amazing how this cheese, Parmigiano-Reggiano, is still made in the same way, producing top quality cheese we all love and cannot live without. Many of us refer to Parmigiano-Reggiano as... read more

Ricotta Salata is a wonderful combination of nutty and creamy with just a hint of salt. Aged 90 days, this semi-firm cheese has a smooth, white appearance and a rather dry texture, perfect for cubing, crumbling or shredding. It boasts a... read more