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Port Salut, a semi soft, creamy French cheese made from cow's milk; it is a traditional monastery cheese and is also known as Saint Paulin. Originally produced by Trappist Monks in the 19th century, this was the first French cheese produced... read more
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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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The aromatic and herbaceous flavors offered by this fresh cheese confirm the Provencale/Mediterranean identity of Californian cuisine. Purple Haze is a goat's milk cheese produced by Cypress Grove Chevre in the stunning and scenic rocky... read more