United States Cheese

Ascutney Mountain

Sweet, nutty cheese similar to European Alpine cheeses like Gruyere, Appenzeller, or Comte. Firm texture with small holes throughout the interior. Shares some elements of fine cheddars and well-aged goudas.

Bayley Hazen Blue

Bayley Hazen Blue is a natural rinded blue cheese. It is made with whole raw milk every other day, primarily with morning milk, which is lower in fat. Though drier and crumblier than most blues, its texture reminds one of chocolate and butter.

Cheddar, Jasper Hill

This bandage wrapped cheddar is aged in Jasper Hill’s cellars for 10-12 months. The resulting cheese holds hints of toasted nut, toffee and cooked fruits. Made with vegetable rennet.

Dunbarton Blue

Dunbarton Blue is an earthy cheddared-blue, open air cured, giving it the feel of an English cheddar, but spiked with the delicate, subtle flavor of a fine blue. 

Green Hill

A double-cream beauty made from pasteurized cow's milk, this soft-ripened Camembert-style cheese has a silky texture and a sweet, buttery flavor.  Each wheel is handcrafted individually giving it a thin bloomy rind that gives way to a rich and... Read More

Nettle Meadow Kunik

Naturally smoked using seasoned apple and cherry wood. Has the flavor, color, and aroma you would expect to find in Fiscalini Cheddar. Won a gold medal from American Cheese Society in 2006.

Tarentaise

Tarentaise has the nuttiness of an Alpine-style cheese, with the late blooming meaty, funky flavors usually found in Alpage cheeses from Switzerland. Produced mid-April to mid-October.

Truffle Tremor

The classic flavor of truffle meets the velvety perfection of ripened goat cheese. Earthy, elegant, and sophisticated, it’s sure to make even the most distinguished taste buds shake!