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Feeling Blue
Dive into the extraordinary flavors of National Moldy Cheese Day this October 9 with these exceptional, bold blue cheeses—each one a unique masterpiece of taste and tradition.
Mac & Cheese Mastery
Savor National Pasta Month with these irresistible mac & cheese recipes!
Burnett Dairy Cooperative
At Burnett Dairy Cooperative, they manage the entire process, from tending the land and animals to producing and delivering premium cheese. By providing farmers with expert support, they ensure their cheese meets the highest standards of flavor and quality.
NEW! Atlantis Cheese from Perrystead Dairy!
Introducing Atlantis, a semi-soft cheese washed in North Atlantic seawater and infused with local seaweed, offering herbaceous notes of apples, nori, and light salinity.
Wisconsin's Flavors of Fall
Wisconsin has been mastering cheese for over 180 years, making it the undisputed leader in the craft. It's no wonder they consistently win so many awards—this is a state that lives and breathes cheese. 19 24 32 36
Epicure Foods' story begins in 1971 when founder Damir Drezga imported his very first pallet of Gouda from the Netherlands. Today, over 50 years later, Epicure has grown to importing quality cheese, charcuterie, and various gourmet products from all around the globe.
JACK-O-LANTERN STICKERS INCLUDED WITH EACH CASE OF MIMOLETTE WHEELS MADE JUST FOR SPOOKY CHEESE COUNTERS!
DELICIOUS AND NUTTY SMOOTH AFTERTASTE. MIMOLETTE IS A
Artisan Crackers | 12x3.5oz | $28.99/CS AS-706 Cranberry Sunflower Seed | AS-707 Fig & Black Olive
AS-712 Artisan Cracker Varitety Pack | 7x10.9oz | $48.99/CS
UK-190 Coopers Hill | 2x5lb | $6.99/LB
UK-192 Coopers Hill Exact Wt. | 12x5.3oz | $31.99/CS
UK-193 Barbers Truffler Waxed Cheddar Rounds | 2x4.4lb | $9.99/LB
UK-194 Barbers Truffler Exact Wt. | 12x5.3oz | $29.99/CS
UK-749 Barbers 1833 Vintage Reserve Cheddar Wedges | 12x6.7oz | $35.99/CS
UK-181 Red Dragon Mini Truckle | 12x5.3oz | $29.99/CS
The imposing Charles Arnaud cellar is dedicated exclusively to Comté cheeses reserved by cheese and dairy product sellers. The cheese rounds are selected on the spot by Master cheese makers. These are exceptional Comté cheeses matured for 1 to 36 months to delight the most demanding gourmets.
Ten Mos. | 6x7oz | $34.99/CS
Comté Wheels
Four Months | 1x80lb | $9.99/LB
Six Months | 1x80lb | $10.49/LB
Comté Quarters
Whether fragrant speciality soft cheeses, traditional blue cheese or cheese for entertaining: Käserei Champignon specialty cheeses consistently symbolize the ultimate cheese quality - in Europe and worldwide.
Fiorella Triple Cream Brie
This silky, triple cream brie has a unique flower shape and a refined crème fraiche taste.
WG-074| 2x2.6lb | $7.99/LB
With its orange washed rind and buttery consistency, this decadent triple-cream soft-ripened cheese provides an attractive appearance on any table.
WG-090 | 2x5lb | $9.69/LB
Cambozola is deliciously creamy and mild with a hint of blue; a perfect beginner's blue. It's a triple cream,soft ripened cheese with blue veins, made with pasteurized cow's milk.
WG-020 | 2x5lb | $7.99/LB
Cambozola Black Label has been aged longer and colder than the classic, which makes it even creamier and a bit stronger in the blue notes.
WG-023 | 2x4.4lb | $8.99/LB
Grand Noir is a premium blue cheese encased in a black wax with a luscious and creamy texture.
Champignon Mushroom Brie double-cream, soft-ripened cheese has a mild mushroom flavor derived from hand-picked German quality champignon mushrooms.
WG-025 | 2x5lb | $7.99/LB
RESPONSIBLEY FARMED
Because the happiness of our cows depends on healthy diets and land stewardship, sustainability is placed above all else.
Blue cheese is the name given to cheeses that contain cultures of one or two types of blue mold: Penicillium roqueforti or Penicillium glaucum. These molds thrive in low oxygen environments and feed on milk proteins. Blue cheese is aged in temperature controlled environments, usually in caves. In order to get the veining that is characteristic of blue cheese, the cheese is needled purposefully by cheesemakers, so that the molds can spread into these crevices. Other types of blue cheeses are compacted in a way to leave air holes that allows the mold to travel inside.
Blue cheeses are extremely versatile. They are great paired with a stout beer or a sweet and fruity wine. They make a handsome addition to a cheeseboard paired with dried or fresh fruit and add a flavorful punch when crumbled on a salad.
Deer Creek The Blue Jay is made using a recipe in which five ten-gallon cans of cream are added to each vat, The Blue Jay is rich in texture with strong buttery notes. They then crush juniper berries to release their perfume and infuse them throughout to complement the Blue strain’s unique botanical essence. The result is a bold, yet utterly creamy Blue with a delicately piney bouquet that blooms in your mouth.
The Indigo Bunting is a rare, ultra creamy Blue cheese. The milk is soft, silken, and rich in flavor. On its own, the sheep's milk is extremely creamy. But in order to create this extra special Blue they added a liberal amount of cow's milk cream to create The Indigo Bunting's extraordinary velvety texture. This extreme decadence combined with a distinctive, yet delicate Blue strain is a beauty to behold. An ultra creamy sheep’s milk and cow’s cream blue cheese First Place Winner — Wisconsin State Fair Dairy Products Competition.
Deer
If you are after an introduction to blue vein cheese, Fromager d' Affinois Bleu is the one to try! It is mild, creamy, slightly tangy and sweet in flavor with a buttery-sweet softness. The Fromager Blue is produced though the ultrafiltration process. This ingenuous production method allows to retain more proteins in the cheese and have a very creamy texture and taste. The cheese also have more nutrients (calcium and phosphorus) than other cheeses made the "traditional" way. Penicillium Roqueforti is added in the paste to instill a very unique, subdued blue flavor.
Imagine...a green setting in the heart of Auvergne where cows graze serenely between 700 and 1,200 meters above sea level to produce exceptional milk.. It is in this natural setting nestled in the Livradois-Forez regional natural park, on this mountain and plateau land that the Société Fromagère du Livradois produces or refines Auvergne cheese PDOs and other regional cheese specialties every day.
Saint Nectaire Auvermont is a semisoft, uncooked pressed cheese salted in brine and ripened for at least 28 days. This dense cheese has a silky texture with a soft acidity, and its taste is simila to that of Reblochon with hints of hazelnut and mushrooms.
FR-621 St. Nectaire Auvermont | 2x4lb |
$8.79/LB
Well-balanced salt and spice makes Bleu d'Auvergne a perfect companion for cooking or for winding down with some Barsac dessert wine. It is still produced by centuries-old traditional methods, salted by hand and ripened slowly.
FR-016 Bleu D'Auverge Or Dome RM | 4x2.75lb | $9.29/LB
FR-088 Bleu D'Auverge Milledome | 2x6lb | $7.49/LB
France’s response to Stilton, Fourme d’Ambert is the ideal blue.
The flavor is buttery, salty, and full, with a nice kick of an earthy flavor on the final note.
FR-089 Fourme D'Ambert Milledome
Pasteurized | 2x4.5lb | $7.59/LB
FR-371 Fourme D'Ambert Or Dome 2x5.5lb | $9.49/LB
The name Brezain comes from the word '"braize" which means "ambers" in French. Brezain is a smoked, cow's milk, raclette-style French cheese from Haute Savoie in the French Alps. It is exposed to a wood fire of beech and genvrier. The smoke flavor give the cheese a rustic element to it's carmelly and nutty taste.
FR-1070 Raclette Smoked Brezain | 1x13lb | $10.49/LB
Raclette is the world’s most famous melting cheese as well as a beloved dish originally created by Alpine cheesemakers feasting upon boiled potatoes and cornichons topped with the melted cheese.
FR-530 Raclette Livradois Small Wheel
Pasteurized | 1x7lb | $8.29/LB
FR-532 Raclette du Haut Livradois Unpasteurized | 1x15lb | $8.89/LB
Epicure Featured Cheese of the Month: BLUE CHEESE
Gruyere Cave Aged Qtr. | 1x19lb | $13.49/LB
Gruyere Cave Aged Wheel | 1x74lb | $13.19/LB
When you take a recipe that is over 900 years old, and combine it with a 22-million year old cave you get Kaltbach Cave-Aged Le Gruyère AOP. At six months in age, Swiss cheesemakers and affineurs carefully handpick a select number of wheels to continue their refinement in the Kaltbach Cave. Extended aging makes for a more complex cheese as compared to a traditional Le Gruyère AOP. Aficionados of this cheese will experience a floral nuttiness, a smooth yet dense texture with a slight flake and a pronounced crystal crunch.
SAVOR NATIONAL PASTA MONTH WITH IRRESISTIBLE MAC AND CHEESE RECIPES!
October is National Pasta Month, a celebration of one of the world's most beloved and versatile foods. Whether it's classic spaghetti, comforting lasagna, or adventurous ravioli, pasta dishes take center stage this month. It's the perfect time to explore new recipes, try different sauces, and appreciate the rich culinary traditions from Italy and beyond. We've gathered two delicious mac and cheese recipes to celebrate this month. So get ready to enjoy these comforting flavors and share them with your family and friends.
This recipe is perfect for a hearty weeknight meal, bringing together the bold flavors of chili with the creamy goodness of mac and cheese!
CHILI INGREDIENTS
• 1 tbsp olive oil
• 1 lb ground beef (or turkey)
• small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans or black beans, drained and rinsed
• 1 can (8 oz) tomato sauce
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
COOK THE PASTA:
FOR THE MAC AND CHEESE:
• 2 cups elbow macaroni
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups whole milk (or any milk you prefer)
• 2 cups shredded
CRICKETER'S EXTRA MATURE CHEDDAR CHEESE
• Salt and pepper to taste
OPTIONAL TOPPINGS:
Sliced green onions
Sour cream
Jalapeños
Additional shredded cheese
Crushed tortilla chips
Mature Cheddar 1x10lb | $7.29/LB
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
MAKE THE CHILI:
• Heat olive oil in a large skillet over medium heat.
• Add the diced onions and sauté for about 3 minutes until softened.
• Add the minced garlic and cook for another 30 seconds until fragrant.
• Add the ground beef (or turkey) to the skillet and cook until browned, breaking it up as it cooks. Drain excess fat if necessary.
• Stir in the diced tomatoes, beans, tomato sauce, chili powder, cumin, paprika, cayenne, salt, and pepper.
• Bring to a simmer and let cook for about 10-15 minutes, stirring occasionally, to allow the flavors to meld together
PREPARE THE CHEESE SAUCE:
• In a separate pot, melt butter over medium heat.
• Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
• Gradually whisk in the milk, making sure to avoid lumps, and cook until the mixture thickens, about 5-7 minutes
• Remove from heat and stir in the shredded cheese, whisking until smooth and creamy.
• Season with salt and pepper to taste.
COMBINE EVERYTHING:
Pour the cooked and drained pasta into the cheese sauce and stir until fully coated. Then, stir in the prepared chili until everything is evenly combined.
Spoon the chili mac and cheese into bowls and top with your favorite toppings like green onions, sour cream, jalapeños, more cheese, or crushed tortilla chips for a little crunch. Enjoy!
This Lobster Mac & Cheese recipe combines tender chunks of succulent lobster with creamy, rich cheeses and a golden panko crust, creating a luxurious twist on a classic comfort food.
INGREDIENTS
• 1 tbsp olive oil
• 1 lb cooked lobster meat (roughly chopped into bite-sized pieces)
• 1 lb elbow macaroni (or pasta of choice)
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 3 cups of Fromager D'affinois Excellence Cheese
COOK THE PASTA:
• 1/2 cup Parmesan cheese (grated)
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter (for topping)
• Fresh parsley (chopped for garnish, optional)
Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions until al dente. Drain and set aside.
PREPARE THE CHEESE SAUCE:
• In a large saucepan, melt 4 tablespoons of butter over medium heat. Add the flour and whisk continuously to make a roux.
• Cook for about 2-3 minutes until the mixture becomes bubbly but not browned.
• Slowly whisk in the milk and heavy cream. Continue whisking until the mixture thickens (about 3-5 minutes).
• Stir in the Dijon mustard, garlic powder, and onion powder. Season with salt and pepper to taste.
• Reduce the heat to low, then gradually stir in the Fromager D'Affinois, and Parmesan cheeses until smooth and creamy.
COMBINE PASTA AND SAUCE:
• Add the cooked macaroni to the cheese sauce and stir until evenly coated.
• Gently fold in the lobster meat, being careful not to break it up too much.
PREPARE THE TOPPING:
• In a small bowl, mix the panko breadcrumbs with the melted butter.
• f you prefer a more golden crust, you can toast the breadcrumbs in a skillet for a few minutes before adding them.
• BAKE: Preheat the oven to 375°F (190°C).
• Pour the lobster mac and cheese mixture into a greased baking dish.
• Sprinkle the buttered panko breadcrumbs evenly over the top.
• Bake for 20-25 minutes, or until the top is golden and crispy.
• Garnish with chopped parsley if desired, and serve hot. Enjoy your decadent Lobster Mac & Cheese!
BURNETT DAIRY COOPERATIVE HAS BEEN FARMER OWNED FOR 125 YEARS.
Founded in 1896, Burnett Dairy Cooperative is one of the only remaining full-service agricultural cooperatives producing cheese. Generations of dedicated farm families have built their legacy. Today they are owned by nearly 200 dedicated local farmers who provide their milk to make the finest cheeses.
Burnett Dairy Cooperative has its roots in the Branstad (1897) and Wood River (1896) creameries, located in northwest Wisconsin, which boast a long tradition of serving dairy producers. In the 1960s, the two creameries merged and formed Burnett Dairy Cooperative at the Alpha location (named after its Alpha De Laval cream separator). They focused on Mozzarella and Provolone at first and then expanded into Cheddars and more innovation fusions.
In 2013, Burnett Dairy Cooperative acquired the Cady Cheese Factory in Wilson, WI. Cady Cheese has a great history of cheesemaking going back to the early 1900s, with the first
known cheesemaker hired in 1908. With this acquisition came a strengthening of cheesemaking experience for traditional longhorn cheeses and a shared passion for artisan specialty cheeses and fusions. Today, Burnett Dairy produces cheese under two leading retail brands — Wood River Creamery (Cheddar Gruyere specialty line) and Cady Creek Farms (traditional and specialty longhorns and blocks).
THEY ARE INVOLVED IN EVERY STEP, from soil maintenance to animal health, to making and shipping cheese. We want to make sure the product we make is the best it can be.
We’re proud to supply farmers with services and expertise essential to consistently producing premium agricultural products, including the highest quality milk that goes into making our cheese. Our dedicated staff includes a large animal veterinarian, animal nutritionists, and agronomists. We can think of no better way to have a significant impact on milk quality and production.
FROM FARM TO FLAVOR, EVERY STEP OF THE WAY
We are involved in every step, from soil maintenance to animal health, to making and shipping cheese. We want to make sure the product we make is the best it can be.
We’re proud to supply farmers with services and expertise essential to consistently producing premium agricultural products, including the highest quality milk that goes into making our cheese. Our dedicated staff includes a large animal veterinarian, animal nutritionists, and agronomists. We can think of no better way to have a significant impact on milk quality and production.
MASTERFULLY
MADE. YOUR SPECIALTY CASE SOLUTION. These Cheddar Gruyere cheeses are aged to perfection in limited quantity to develop unique sweet and nutty notes.
ORIGINAL ALPINE STYLE
Created by our Master Cheesemaker, this cheese is truly an Original.
US-1550 | 12x8oz | $36.99/CS
CHIPOTLE GARLIC
A Southwest flavored cheese great for shredding on chicken or steak fajitas.
US-1553 | 12x8oz | $36.99/CS
BLACK TRUFFLE
An aromatic and flavorful cheese perfect in any gourmet pasta dish.
US-1551 | 12x8oz | $36.99/CS
SMOKED CRACKED PEPPERCORN
The smokiness combined with the peppercorns creates a rich flavor experience.
US-1554 | 12x8oz | $36.99/CS
ROASTED RED PEPPER & CRACKED PEPPERCORN
A great cheese with a pleasant sweet flavor followed by notes of savory spice.
US-1555 | 12x8oz | $36.99/CS
MANGO HABANERO
A delicate combination of sweet and heat gives this cheese quite the kick
US-1552 | 12x8oz | $36.99/CS
NORTHWOODS CHEDDAR
A creamy, handcrafted cheddar cheese with a full flavor and smooth finish.
US-1556 | 12x8oz | $36.99/CS
HERBES DE PROVENCE
This award winning cheese is great by itself or in any Italian dish.
US-1557 | 12x8oz | $36.99/CS
TRIPLE PEPPER
This cheese is Mild, Nutty, Creamy & Slightly Sweet with spicy Jalapeno, Chipotle, and lateHabanero finish.
US-1585 | 12x8oz | $36.99/CS
Easy Egg Bites
Indulge in the ultimate brunch delight with Easy Egg Bites, 2 Ways! Elevate your morning spread with the rich flavors of Wood River Creamery Herbes de Provence and Cady Creek Farms Rosemary Gouda cheeses.
Prep Time: 15 Minutes Cook Time: 20 Minutes Servings: 5-10
Ingredients Flavor 1
Bacon, Spinach, & Wood River Creamery
Herbes de Provence Egg Bites
- 10 large eggs
- 1/2 C heavy cream
- 3 slices of cooked bacon, chopped
- 1 C of shredded Wood River Creamery
Herbes de Provence cheese, divided
- 1 + 1/2 C chopped fresh spinach
- 1/4 tsp salt
- 1/8 tsp pepper
Preparation
Ingredients Flavor 2:
Asparagus, Spinach, & Cady Creek Farms
Rosemary Gouda Egg Bites
- 10 large eggs
- 1/2 C heavy cream
- 1/2 C chopped, blanched asparagus
- 1 C chopped fresh spinach
- 1 C of shredded Cady Creek Farms
Rosemary Gouda cheese, divided
- 1/4 tsp salt
- 1/8 tsp pepper
1. Preheat oven to 350°F and spray a regular-sized muffin tin (12 cups per flavor) with non-stick cooking spray.
2 Mix eggs, cream, mix-ins, 3/4 C of the shredded cheese, & seasonings in a large mixing bowl.
3. Divide evenly between 12 muffin cups & top with the remaining cheese.
4. Bake for 20-25 minutes, until the egg bites have risen & edges are slightly golden brown.
5. Serve warm & enjoy!
CADY CREEK FARMS IS PART OF BURNETT DAIRYA FARMER-OWNED COOPERATIVE IN WISCONSIN
Founded in 1896, Burnett Dairy Cooperative is one of the few remaining full-service cooperatives producing cheese today. With the guidance of a Wisconsin Master Cheesemaker, our award-winning cheeses are Masterfully Made with inventive flavors and inspired quality for retail, deli, foodservice and private-label customers.
NATURAL GOUDA
A premium slicing Gouda that tastes smooth, creamy and buttery. US-1591 | 12x7oz | $28.99/CS
ROSEMARY GOUDA
Our award-winning Gouda with just the right amount of rosemary. US-1590 | 12x7oz | $28.99/CS
HICKORY SMOKED GOUDA
Now with even more great hickory smoked flavor! US-1592 | 12x7oz | $28.99/CS
TRUFFLE GOUDA
Smooth, creamy, and earthy! Perfect for sandwiches, charcuterie boards, or snacking! US-1599 | 12x7oz | $28.99/CS
FEATURES AND BENEFITS
• Our cheese has won awards at the World Championship Cheese Contest, the United States Championship Cheese Contest and the World Dairy Expo Championship.
• Cady Creek Farms cheese is made by a licensed Wisconsin Master Cheesemaker.
• Made with milk with No Artificial Growth Hormones.
• Our young-matured Gouda is a perfect example of the type of Gouda that most Americans prefer with a slight nuttiness and a great creamy, springy texture.
• We know that real milk from real farms equals cheese with real (and delicious!) flavor.
• Our unique cheese making process gives Cady Creek Farms cheese better body, consistency, and flavor.
US-290 Delice De France 2x4lb | $9.79/LB
| $52.99/CS
US-295 Alouette Creme De Brie Spread 6x5oz | $20.99/CS
| $24.99/CS
US-2918 Bulk | 2x4.4lb | $8.99/LB
US-2919 Mini Oval | 6x7oz | $24.99/CS FR-622 Bites | 12x4.4oz | $54.99/CS
US-062 Chavrie Pyramid 6x5.3oz | $17.49/CS
US-2913 Alouette Garlic & Herb 12x6.5oz
US-2928 Alouette Brie Garlic & Herbs 6x8oz
At the heart of every Thistle Hill White Stilton is a light and fresh, yogurt-like flavor with a soft, dense and crumbly texture. White Stilton is widely used by blended cheese makers as its crumbly texture and creamy flavor compliment both savory and sweet additions.
Stilton | 2x2.2lb | $9.49/LB
UK-155 Mango & Ginger
UK-158 Blueberries
UK-154 Apricot
UK-156 Cranberries
UK-163 Raspberry Prosecco
UK-520 Honey Lemon White Stilton | 12x7oz | $49.99/CS
UK-521 Fruit Fusion White Stilton | 12x7oz | $49.99/CS
UK-160 Wensleydale with Cranberry | 2x2.2lb | $9.49 /LB
UK-172 Cricketers Extra Mature Cheddar 1x10lb | $7.29/LB
"earthy but balanced savor to its seaweed-speckled orange and white rind that’s reminiscent of mountain tomme, but with the subtle savor of surf" -The Inquirer
It’s no coincidence that many call it the ‘King of Cheeses.’
Société Roquefort has an ivory-colored paste with emerald-green veining and a creamy, moist texture. Its rich, intense sheep milk flavor balances the blue mold aroma, creating the magic taste that’s made Roquefort famous the world over. FR-1050 Roquefort
FR-367 Truffles
FR-372 Garlic & Herb | 2x4.4lb | $94.99/CS
FR-373 Plain | 2x4.41lb | $89.99/CS
FR-552 Brebis (Rocastin) | 1x2.2lb | $11.99/LB
FR-515 Chevre (Florette) | 1x2.21lb | $12.99/LB
FR-950 Excellence | 1x4.4lb | $48.99/CS
FR-951 Red Chili Pepper | 1x4.4lb | $44.99/CS
FR-952 Campagnier Washed Rind | 2x4.4lb | $93.99/CS
FR-370 D'Affinois Blue | 1x4.4lb | $49.99/CS SAINT ANGEL
FR-889 St. Angel Triple Creme Red Label | 2x1.7lb | $10.99/LB
It all started in the early 80's when Jean-Claude Guilloteau set out to create his own cheese. This passionate man devoted 10 years of his life to developing a recipe that Fromagerie Guilloteau still uses today in the French countryside. In 1981, he made his first cheese using a unique approach to cheese making that filtered the milk and kept the best it had to offer! The cheese features a unique thin rind, a unique taste and a melting texture. The cheese-making savoir-faire has remained the same: that of Mr. Guilloteau. His knowledge has been passed on by Fromagerie Guilloteau cheese makers for over 40 years now Fromagerie Guilloteau uses only fresh milk from local French farms that is never more than 24 to 72 hours old, adding even more value (and flavor!) The cheese's even, creamy textures, delicate and unique tastes, and very fine rinds must be tasted to be truly valued. And for those who already know-the value of any bite of Guilloteau is truly priceless.
Sear-iously good cheese! Cooks up crispy on the outside, warm and oh-so incredible on the inside. THE BIG MOO is made with 3 simple ingredients. Local Wisconsin milk, cheese enzymes, and salt. THE BIG MOO is a little cheese company with a big Wisconsin heart that believes small, hand-crafted batches and happy cows make for the best cheese in the world.
Big Moo Baked Cheese
6x6oz | $20.99/CS
US-9330 Oh So Original
US-9331 Bakin' Bacon
US-9332 Roasted Garlic
US-9333 Harvest Cranberry
US-9334 Cheesy Pizza
US-9335 Hoppin' Jalapeno
Inspired by their Swiss heritage, Roth Cheese proudly calls the rolling hills of Wisconsin home. Roth cheeses are handcrafted by a team of cheesemakers and their supporting crew. Buttermilk Blue is crafted with fresh, local milk and cellar-aged for 2+ months for the creamiest taste and texture. Tangy, yet mellow. Moody Blue blue is delicately smoked over fruit wood to create subtly smoky undertones.
US-599 Buttermilk Blue 2 Month | 1x6lb | $7.89/LB
US-602 Buttermilk Blue Wedges | 12x4oz | $23.99/LB
US-601 Moody Blue | 1x6lb | $8.89/LB
Deer Creek partners with some of the finest Master Cheesemakers in the state of Wisconsin in a collaboration effort by taking creative avant-garde ideas and blending them with the Master Cheesemakers skills that they have honored over the years to create originals or revived classics from Wisconsin's dairy history.
US-1357 The Rattlesnake | 1x12lb | $9.49/LB
US-1358 The Rattlesnake Squares | 12x6oz | $59.99/CS
Vat 17 World Cheddar
US-1352 Blocks | 2x5lb | $11.29/LB
US-1353 Pre-Cuts | 12x6oz | $68.99/CS
Made in Wisconsin and rooted in the traditional recipes developed long ago in their Italian Market store front, DiBruno's cheese spreads are some of their most popular products. With a cheddar base and selection of flavors ranging from hot and spicy to smooth and delightful, there's only one way to discover your favorite.
Cheese Spreads | 6x7.6oz | $21.49/CS
US-1520 Abbruzze Spicy
US-1521 Gorgonzola
US-1522 Provolone & Chianti
US-1523 Port Wine & Cheddar
US-1525 Cheddar, Horseradish & Smoky Bacon
US-1526 Roasted Garlic & Herb
US-1527 Smoked Gouda, Beer & Pimento
US-1524 Pinot Grigio & Fig
Master Cheesemakers take their years of expertise and transform high-quality cow’s milk from dedicated farmers into one-of-a-kind, award-winning artisan cheeses.
Cheddar | 12x5oz | $39.99/CS
US-1482 Cherrywood Smoked
US-1495 Sriracha
US-1496 Italian Herb
Cheddar | 12x7oz | $42.99/CS
US-1452 Old World Cheddar Precut
US-1483 Farmhouse
US-911 Montamore
Bellavitano Dip| 12x7.5oz | $49.99/CS
US-1488 Garlic & Herb
US-1489 Merlot
The people of Kindred Creamery believe in the importance of personal integrity fairness, equity and responsibility to the community. Kindred Creamery believes that how cows are treated not only builds their contentment but leads to higher quality cheese. Doing the right thing for animals and family farms is also doing the right thing for the quality of the cheese made.
12x7oz
US-1465 Natural Smoked Gouda | $45.99/CS
US-1466 Ghost Pepper Colby Jack | $39.99/CS
US-1467 Spicy Sriracha Jack | $39.99/CS
US-1468 Forage Mushroom & Scallion Jack | $39.99/CS
US-1469 Sweet Fire Mango Jack | $39.99/CS
US-1470 Hickory Smoked Cheddar | $46.99/CS
Meister Cheese, a family-owned business founded by Joseph Meister over 100 years ago in Muscoda, Wisconsin, has grown from a small rural factory in 1916 to one of the nation's top premium cheesemakers. As demand for specialty cheese surged, Meister developed sustainable manufacturing methods and maintains strong ties with local dairy farmers and suppliers to ensure timely delivery of custom flavors—a promise they proudly uphold.
Meister Jack Cheese | 12x6oz | $34.99/CS
US-9060 Bruschetta US-9063 Muscoda Mayhem
US-9061 Banana Pepper US-9064 Wild Morel & Leek
US-9062 Garlic Pesto
This 1-year aged cheddar was in the top 20 cheeses in the 2018 World Championship Cheese Contest and won the 2008 World Champion for the Cheddar category. Great for snacking and cooking, you can taste the love put in this cheese.
US-639 Maple Leaf English Hollow Cheddar Aged 1 Year 1x28lb | $6.49/LB
Owned and operated by the Cook family, Carr Valley Cheese Company is over one-hundred years old. Nestled amongst the rolling hills and lush pastures of central Wisconsin, they remain one of Wisconsin's traditional cheese plants, famous for making cheese the old-fashioned way! Carr Valley Cheese has won numerous awards over the years and continues to offer delicious and unique Wisconsin Cheeses. Try some of our quality Wisconsin Cheeses and taste our tradition.
US-1248 Chocolate Cheese Fudge EW | 12x8oz | $74.99/CS
US-1249 Bread Cheese | 12x6oz | $46.99/CS
Trésors Gourmands
French Butter Crackers
FR-9239 Sea Salt
FR-9241 Comté & Pepper
FR-9243 Roquefort Honey
FR-9242 Maroilles Cheese
Brie D'Amir
Brie
Camembert La Petite Reine
Brie La Petite Reine
La Gruta del Sol
SP-085 Manchego Aged 3 Months Wedges
SP-086 Manchego Aged 6 Months Wedges
SP-087 Manchego Aged 12 Months Wedges
SP-494 Iberico La Gruta Del
SP-090 Manchego Rosemary 150G Wedges
SP-091 Manchego Truffle 150G Wedges
SP-092 Manchego Brandy 150G Wedges
