Gourmet Raw Milk Cheese

Appenzeller cheese was originally made in the Swiss mountainous canton of Appenzell near the Austrian border. This cheese is a Swiss classic, a semi-hard alpine cheese with a light tan color and a slightly pungent aroma; the cheese is washed with a... read more

Looking for an alternative to Parmigiano, this old Asiago cheese, Asiago Stravecchio, may be the one for you. This Italian gourmet cheese is granualar in structure, easy to grate, the flavor is interestingly sweet and mildly sharp. Asiago Stravecchio is... read more

Bleu d'Auvergne is an old traditional French cheese, an AOC cheese, made from raw cow's milk, produced in the Auvergne region, like the Fourme d'Ambert. The Bleu d'Auvergne is quite different though, it is an aromatic cheese, salty and rich, piquant and... read more

Roth Cheese is the maker of the Buttermilk Blue cheese; a raw milk cheese made from Jersey cow's milk and inoculated with Penicillium Roqueforti. This cheese is matured for at least 60 days during which it is rotated frequently to create one of the great... read more

Caciocavallo Silano is a tangy stringy semi-hard ancient Italian cheese, which is made from cow's milk, it shares the taste of an aged Provolone with a meaty flavor and hints of almonds. Although a traditional, this is no ordinary cheese. Our... read more

Comte A.O.C. is a handmade artisan cheese. It is aged for more than 1 year, resulting in a masterpiece. This hard cheese has a full spectrum of delicious flavors: nutty, creamy, fruity, peppery and toasty. The body is satiny and ivory-colored with many... read more

When you like the traditional Emmental, but wouldn't mind a little more kick in your cheese, this cave-aged version may just be the cheese for you. The 1 year maturation in the Kaltbach caves near Lucerne, creates a gourmet Emmental cheese that is a... read more

Most of us know the Emmental cheese as Swiss cheese, the cheese with the holes and indeed this is the real Swiss Emmental, not an imitation. Emmental is a semi-soft cheese, easy to slice, a pale yellow paste and a rind, that is not present on our cuts.... read more

Fortsonia is a firm, nutty, sweet and dense cheese that was inspired by classic Alpine style cheeses like Gruyere and Comte. This artisan, farmstead cheese is made with raw cow's milk, microbial rennet and aged for at least 5 months. The sweet nuttiness... read more

This French treasure, from the Auvergne region, is made from raw cow's milk. The Fourme d'Ambert is an ancient French gourmet blue cheese. 'Fourme' is describing its cylindrical shape. Ambert is the town in Auvergne mountains where the cheese is created.... read more