Port Salut

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

All the milk for this cheese is produced at family-owned farms in Kentucky. Milton Creamery produces this young cheddar, that has a sweet & fruity flavor with a firm, sliceable texture. Creamery: ... READ MORE

A mildly nutty gouda style cheese from The Netherlands, made with 100% sheep milk. Aged around 6 months. A sheep gouda is somewhat rare for the Dutch, so this one ... 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

Until recently, the name Pecorino Toscano could be given to any cheese made in Tuscany with any amount of sheep’s milk. The name is now reserved for 100% sheep’s milk ... READ MORE

From the French Pyrénées, Ossau-Iraty is believed to descend from one of the first cheeses ever made. Pasteurized sheep’s milk gives it a rich, nutty flavor with a firm yet ... 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

Manchego cheese is a sheep’s milk cheese made in the La Mancha region of Spain. A semi-firm cheese with a rich golden colour and small holes. It ranges from mild ... READ MORE

Lamb Chopper is our only sheep milk cheese, but that’s not its only claim to fame. Lamb Chopper has a buttery color, smooth texture, and is mild on the palate, ... READ MORE

Iberico cheese, made from a blend of pasteurized cow, goat, and sheep milk, varies seasonally based on weather and animal breeding patterns. The blend adheres to minimums of 50% cow ... 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

From Westby, Wisconsin this cheddar is made the same way as traditional cheddar, but with a couple of twists. First they use goat’s milk, giving the cheese a distinctive white ... READ MORE

An ideal intro to goat cheese, Naked Goat is mild and buttery and has a sweet finish. It is made with milk from the Murciana goats in Spain.... 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

Fragrant and intense, yet subtly sweetall in one bite. This mild Beemster Gouda cheese is riddled with crushed garlic for a lingering, aromatic flavor. We consider it to be a ... READ MORE

A washed rind and smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. ... READ MORE

A washed-rind, mixed-milk Robiola. The use of annatto (a natural vegetable dye) to brush the cheese produces a milder character with a hint of mushrooms. A gentler, stronger cheese... READ MORE

The delicious side effect of cheese making is ricotta- a cheese made from the tiny bits of curds left over in whey. Ricotta is famously creamy and mild, with a ... READ MORE