Leelanau Raclette

A specialty of Leelanau Cheese, made in the Swiss tradition. Raclette has a smooth, creamy taste that is neither too salty nor sharp but has a pungent aroma that is ... READ MORE

A mild, creamy, classic French cheese made from pasteurized cow’s milk in Brittany, France. It has a mild sweet and savory flavor that increases with age, and is often eaten with ... READ MORE

Alp Blossom is produced at a cooperative creamery in Austria and made from milk of animals of small farms who have grazed in high mountain pastures. A fragrant floral cheese that is ... READ MORE

Pecorino Toscano Stagionato is a semi-hard cheese from Tuscany that is fragrant and unpasteurized. It is made only from sheep’s milk and produced between September and June. The cheese ranges ... READ MORE

Manchego cheese is a sheep’s milk cheese made in the La Mancha region of Spain. Manchego is aged for 3 months or longer, and is a semi-firm cheese with a ... READ MORE

The same day the sheep and goats of Australia’s Meredith Creamery are milked, the fresh milk is turned into this fantastic cheese. This creamy Feta is bathed in olive oil ... READ MORE

From the great wine region of Piemonte, Italy comes La Tur: a dense, creamy blend of pasteurized cow, goat and sheep milk. Runny and oozing around the perimeter with a ... READ MORE

Made from the milk of 4 animals, this cleverly named gouda style cheese is made in The Netherlands. Cow, goat, sheep, and buffalo milk come together to create this semi-creamy, ... READ MORE

Crafted in the traditional method of aging in beech tree barrels, this 4 month old Feta is made with sheep and goat milk. The barrel aging lends this delightful cheese ... READ MORE

A creamy white Goat Cheddar Cheese made in 38# wheels and cave aged for 6 months. The flavor is deep and complex with pleasant earthy notes. Took 2nd Place at ... READ MORE

A mild, lightly smoked cheese made from the milk of Majorero goats in the Canary Islands, Spain. The Majorero goat’s milk is high in fat and protein creating a creamy, ... READ MORE

Dorothea cheese, named after Van Dijk’s daughter and created by chef Cas Spijkars, won the ‘Most Unusual Food’ award in 1993 in Holland. This unique goat cheese, integrating traditional Dutch ... READ MORE

A bold, semi-hard, but still creamy, goat cheese, handcrafter by award-winning Wisconsin cheesemaker, Al Bekkum’¦ Cellar-aged for over one year for an audacious robust flavor.... READ MORE

This California original Cabecou is a goat cheese button, aged slightly to give it a nutty flavor and dense texture. Then we marinate the discs in a mixture of savory ... READ MORE

A soft-ripened, earthy and goaty brie-style cheese. A creamy treat from the stellar French cheesemaker, Fromager d’Affinois.... READ MORE

The Murcian goat gives the milk necessary for producing this exquisite Spanish cheese. This pasteurized, goats’ milk cheese is washed twice in red wine. The cheese is creamy, smooth and ... READ MORE

Truly a rewarding cheddar type made with pasteurized goat milk in Quebec, Canada. Aged 12+ months, it is firm, a hint of crystallization, slight caramel taste, rich, creamy, and nutty ... READ MORE

A French goat log. A log of creamy white goat milk, mild, milky and slightly tart and citrusy. This can be used as you would cream cheese. Semi-fresh, semi- spreadable.... READ MORE

Capra’s creamy white goat cheese is mild, milky and slightly tart with a citrus tang. It’s perfect for spreading on crackers or crumbling on your favorite salad. The addition of ... READ MORE

Traditional Spanish goat cheese with its intense flavour and creamy texture it makes a perfect hors d’oeuvre and is an important ingredient in numerous recipes. Particularly delicious when grilled in ... READ MORE