Cheese
A curated selection of cheeses from some of the best small dairies and creameries around the country. With a variety to please and palette or fit any occasion, there is sure to be an excellent example for you.
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Below you'll find descriptions of our current lineup of cheese makers (in alphabetical order) as well as descriptions of each of their cheeses that we carry.
Beehive Cheese Co.
The Ford and Welsh families had a dream to build a creamery in the community they love. And they did just that at the mouth of Weber Canyon in a valley between the forested Wasatch Mountains in Ogden, Utah.
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With help from the Western Dairy Center at Utah State University and Big D Construction, they opened their doors and filled their first tiny vat in 2005. A lean budget steered them to equipment that had more cheesemaking experience than they did at the time!
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Over the last 18 years the creamery has grown, and newer equipment introduced. We’ve graduated from one small vat, to a double vat system that allows for efficiencies in production - but not a ton of space in the make room.
Pour Me a Slice
A partnership with Basil Hayden Distillery to bring you this artfully aged cheddar that’s infused with their Kentucky Straight Bourbon Whiskey. It’s sweet and creamy with a hint of bourbon spice.
Queen Bee Porcini
Start with buttery cheddar and elevate the savory, earthy notes during the aging process with a little help from porcini mushrooms imported from Italy. The crushed dried porcinis are rubbed on the exterior of the cheese making it a total umami-bomb once it’s aged to perfection.
Sea Hive
Sweet and creamy, they rub the rind of this Utah cheddar with local wildflower honey and ancient salt. Yes, ancient salt. Their salt is harvested from a pristine ocean deposit in Redmond, Utah. This gives Seahive its signature pinkish hue. This cheese is sweet and creamy. The honey on the rind elevates its inherent sweetness without becoming cloyingly sweet.
Goot Essa
Goot Essa began in 2001 as a six-family cooperative. Our goal has always been to use our cheesemaking expertise to ensure every generation has the means to stay on the farm.
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As an Amish business, we work our fields in the traditional way – with horses and manpower instead of machines. Every member contributes to the good of the farm, the family, and in turn, the whole community. Our farms are small, allowing each acre and animal to be cared for with love and respect for nature.
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Goot Essa’s small-batch approach to cheesemaking ensures our products are flavorful and unique. We want you to experience food fresh from the farm, processed at the peak of flavor.
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In the Pennsylvania Dutch dialect, “Goot Essa” means “good food” or “good eating.” It’s only natural we named our group Goot Essa, because we want to share our love for handcrafted, European-style cheese with you — so you can share it with friends and family.
Goat Brie - Marn Vom Berge Kase
Goat milk, soft ash ripened bloomy rind cheese. Flavor: a salted butter brie-like quality, tangy cream with a mild earthy finish of light mushroom.
Sheep Brie - Emanuel Vom Tal Kase
Sheep milk, soft bloomy rind cheese. Flavor: Mild, rich salad buttercream, tangy finish with hints of grass aroma.
Alt Medisher Goat Cheese
Alt Medisher is a hard, washed-curd goat milk cheese, similar to aged gouda in style, with flavors of lush salted butter, tangy citrus, and hints of butterscotch and mushroom.
Der Alpen Kase
An artisanal, cave-aged, Alpine, or Gruyere-style cheese: firm with a smooth and flawless texture with a wonderful blend of sweet, salty, buttery, and nutty flavors
Felsa Yehr Cheese (Sheep Manchego Style Cheese)
Felsa Yehr is our Swiss-German take on a cave-aged manchego and is an unexpected treat. Cave aging this sheep milk cheese for 18 months gives this cheese a complex, blend of earthy flavors.
Flavor: a firm manchego style with a complex blend of earth, grass, and grape undertones.
Landmark Creamery
Celebrating 10 years of cheesemaking artistry and affinage: We are a Wisconsin-based artisan cheese company known for producing high-quality, handcrafted cheeses, showcasing distinct flavors and textures.
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Specializing in sheep milk cheeses, we carefully craft small batch artisan cheeses based on classic European styles and some new American originals.
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Our cheeses reflect our commitment to using high-quality, locally sourced milk and traditional cheese-making techniques. We love to feature the farms where we source our milk and the many other cheesemakers and Wisconsin-based businesses that we partner with for ingredients, distribution and more.
Butter
This butter is made in small batches, slow-churned, and hand-shaped with wooden paddles. Culture is added to the freshest Wisconsin cream to add a subtle tang, then salted for the perfect high-fat table butter.
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Available in both salted and unsalted
Anabasque
Smooth and fruity with a bit of funk, this washed-rind sheep milk cheese is inspired by the mountain cheeses of the Basque region of France and Spain. Pair with marcona almonds, marmalade or a farmhouse ale.
Anabasque has won numerous awards at the national and international levels: American Cheese Society 3rd place 2024; World Cheese Award Bronze 2023; Good Food Award winner 2023; World Cheese Championship 2nd place 2022.
Fontina Herbes de Provence
Creamy, mild and savory, and now with an aromatic and beautiful Herbes de Provence coated rind! Our Herbes de Provence blend is made by the Deliciouser, a Madison-based spice company, a contains a mix of fennel, thyme, tarragon, lavender, citrus peel, and other spices.
Tallgrass Reserve
This pasture-grazed cow milk cheese is a semi-soft/semi-hard creamy Alpine style that is amazing with crackers, great on a sandwich or cheeseboard, and a delight to cook with because it melts beautifully.
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It has a natural-rind that lends an earthy finish, and the golden paste is buttery and grassy.
River Whey Creamery
Founder of River Whey Creamery, Susan Rigg, had a passion for cooking that grew while working in the book retail business for 15 years. In 2007, she hung up her book selling shoes and took a leap of faith into the professional world of culinary arts by enrolling in the Culinary Institute of America in San Antonio, TX then graduating from CIA - Hyde Park, NY. She survived (phew!) and returned to San Antonio - apron pressed, knives sharpened.
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River Whey Creamery is a dream come true, and as with most dreams, it started with a small acorn of possibility and a passion for something. In this case, world class cheese! We believe in great Texas dirt which makes great Texas grass and great Texas milk. It’s our job to turn that into great Texas cheese. We are not just farm to table, but Earth to Soul with a true belief in sustainability and transparency. We source our raw milk directly from farms in Central Texas to create our line of cave-aged, raw milk, small batch artisanal cheeses.
Caldera España
Caldera España is our smoked cheese which we hand-smoke over Pecan wood. It pairs well with cured meats, mustard, peach jam, and everything pickled. Perfect for your charcuterie board! Caldera España also melts well, so try it with all of your favorite ooey-gooey things like pizza, grilled cheese sandwiches, or quesadillas. Pair it with your favorite cold beer or a hard cider.
Indigo Ridge
Indigo Ridge is cave-aged a minimum of 8 months. This raw cow's milk cheese is a cross between a dutch style cheese and an alpine cheese. We like to refer to it as a Gouda style with a Gruyere flair! This cheese is a true American Original as certified by the American Cheese Society. Full of flavor with notes of sweet cream . . . try it with grilled onions, baked ham, or in a fondue.
The Welshman
The Welshman is earthy and complex in its flavor profile. It is inspired by Welsh Caerphilly cheese and pairs well with mushrooms, red wine, and apples or pears. Try it with a nice fig chutney, or even melted on your baked potato. This cheese is made from raw cow's milk and is cave-aged for four to six months.
Sweet Grass Dairy
Sweet Grass Dairy is a second generation, family-owned creamery based in Thomasville, Georgia. We produce handmade artisan cheese from cow’s milk. Our cows are raised barn free, grazing on fresh grass year-round. Sweet Grass Dairy produces a variety of aged, soft-ripened, and fresh cow’s milk cheeses all developed to showcase this quality. We are known for our award-winning, double cream Green Hill and semi-soft Thomasville Tomme cheeses. Our Pimento spread, our unique twist on a Southern classic, has also garnered a cult following. They are as delicious on a burger or in grilled cheese as they are on a sophisticated charcuterie board. We believe that the flavors of our cheese can make any meal special and memorable.
Green Hill
A pasteurized, soft-ripened, double-cream cow's milk cheese handcrafted in a camembert style. Of all our cheeses, this one highlights our grass-based milk the most. Approximately 8oz.
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Green Hill is made from our pasteurized cow’s milk and soft-ripened. Its buttery flavor, silky texture and thin bloomy rind highlight the quality of our milk. Each wheel is individually handcrafted and ripened for two weeks before we hand wrap them for shipping. Green Hill is an eight-time winner at the American Cheese Society Annual Conference. Drizzle a little honey over a slightly warm wheel and serve with crunchy French bread or arrange on a cheese board with jams, nuts, and crisp apples.
Asher Blue
Asher Blue has a unique natural rind and creamy-crumbly texture. This Blue has a slightly pungent, mushroomy aroma and earthy, grassy flavors with an unexpectedly mild, salty finish.
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Sweet Grass Dairy's raw cow's milk Asher Blue cheese has been recognized domestically and internationally with multiple awards. Like all blue cheeses, it is inoculated with the mold and then pierced fifty times on each side in order to get oxygen inside the cheese to let the mold grow during the aging process.
Cypress
A Mediterranean-inspired grass-based cheese flavored with a variety of olives, Calabrian chilis, basil, tomato, and dill. This pasteurized cow's milk cheese has a semi-firm texture and a herbaceous finish. It's delicious on its own or grated on top of pasta or a pizza.