Cheese Artisan (231)

Shepherd's Way Farms Sogn Tomme Cheese, 1 Pound, $38.99/lb

Pure sheep milk tomme-style cheese with a rustic natural gray, white, and orange felted rind. Self-pressed cheese with a semi-soft, crumbly texture, mild interior and light grassy notes that contrast with the earthy rind. Showstopper on a cheese platter and excellent with local salami and toasted almonds. Made in Nerstand, Minnesota. Women-owned business.

Snofrisk Cheese, 4.4 Ounce, $5.99

Soft and spreadable Norwegian goat and cow's milk cheese. Fresh, mild taste and less tart than 100% goat's milk cheeses. Wonderful on toast, bagels, crackers or artisan bread alone or topped with preserves. Use as a substitute for cream cheese in cheesecakes and dips.

Somerdale Harlech Cheddar Cheese with Horseradish & Parsley, 1 Pound, $21.99/lb

Somerdale Harlech is a unique and delicious cheese that combines creamy English cheddar with horseradish and parsley. Somerdale Harlech is a must for those who love horseradish. Made with pasteurized cow's milk.

Somerdale Red Dragon Cheddar Cheese, 1 Pound, $24.99/lb

Creamy English cheddar is carefully blended with wholegrain mustard seed and Ale providing a wonderful bite without being overpowering. Red Dragon is a great addition to any cheese board and makes for a fantastic burger topping or grilled sandwich filling.

Somerdale Wensleydale Cheese with Cranberries, 1 Pound, $26.99/lb

Handmade English cheese made in North Yorkshire since 1150. A pale, firm cheese with a creamy, sweet flavor base and a pleasant balanced tang from the cranberries. Made from pasteurized cow and sheep milk.

St. Agur Blue Cheese, 1 Pound, $29.99/lb

Saint Agur is a blue cheese made from pasteurized cow's milk from the village of Beauzac in the Monts du Velay, part of the mountainous Auvergne region of central France. Developed in 1988 by the cheese company Bongrain, it is made from pasteurized cow's milk, enriched with cream, and contains 60% butterfat, qualifying it as a double-cream cheese. Aged for 60 days in cellars, the cheese becomes stronger and spicier as it ages.

Tillamook Extra Sharp White Cheddar Cheese, 1 Pound, $12.99/lb

Sharp white cheddar cheese aged over 15 months. From cows not treated with rBST hormone. Product of Oregon.

Tillamook Smoked Medium Cheddar Cheese, 1 Pound, $12.99/lb

Smoked cheddar cheese aged over 60 days. From cows not treated with rBST hormone. Product of Oregon.

Tillamook Special Reserve Extra Sharp Cheddar Cheese, 1 Pound, $9.49/lb

Tillamook Special Reserve Extra Sharp Cheddar is aged over 15 months to give it the most robust, most complex flavor of the yellow cheddars. We recommend it for gourmet side dishes, as a complement to smoked salmon on a cheese board and as a must-have ingredient in homemade sauces.

Tine Ski Queen Gjetost Cheese, 1 Pound, $14.99/lb

Pronounced yay-toast, this Norwegian cheese has a strong, sweet, yet somewhat sharp flavor with notes of caramel and goat milk. Thinly slice and serve on toast or bread, waffles, apples, lefse or as a sandwich topping. Geitost is also used in game sauces, often together with juniper berries, and gives such sauces a more subtle, caramel taste. Pair with a Pinot Noir or Chardonnay wine. Made from cow and goat milk.

Triumph of Cheese Mascarpone Cheese, 8 Ounce, $4.99

Produced from only the freshest rBST-free cream, this Wisconsin made mascarpone has a soft, creamy texture that spreads with ease and blends well with other ingredients. Spread on bread as a substitute for butter, stir with maple syrup for a tasty fruit dip, or melt into a sauce for pasta or steak. Locally made in Wisconsin.

Uplands Cheese Company Pleasant Ridge Reserve Cheese, 1 Pound, $37.99/lb

This grass-fed raw milk cheese is the most-awarded cheese in American history. An alpine cheese made in the tradition of Gruyere or Beaufort and aged for up to 2 years, Pleasant Ridge Reserve is made only from May to October when the cows graze fresh pasture. Its nutty flavor pairs well with honey, cured meats, dried fruit or our Mitica Fig Cake. Pair with Cabernet Sauvignon, Chardonnay or Bourbon. A true farmstead cheese made in Wisconsin.

Westminster Rustic Red Cheddar Cheese, 1 Pound, $14.99/lb

This happy accident English Cheddar features sweet, nutty caramelized flavor notes combined with a little savory bite. A cheesemaker mistakenly added a helveticus culture, used in European alpine cheeses, to a savory cheddar recipe. Pair with spicy red wine like aged Zinfandels or Malbecs. Made in England from cow milk.

Widmer's Cheese Cellars 2 Year Cheddar, 1 Pound, $20.99/lb

Third Generation Master Cheesemaker Joe Widmer combines classic cheese making techniques from both Wisconsin and Europe to form this sharp cheddar with rich, nutty flavors. Slice for sandwiches, snacks; shred into casseroles, soups, sauces.

Widmer's Cheese Cellars 4 Year Cheddar Cheese, 1 Pound, $30.99/lb

Rich, nutty flavor with a sharp bite and a smooth, firm, yet slightly crumbly texture. Slice for sandwiches, snacks or shred into casseroles, soups, sauces.

Widmer's Cheese Cellars 6 Year White Cheddar, 1 Pound, $35.99/lb

Widmer 6 Year Cheddar - Making award winning Cheddar since 1922 with the Widmer's family original recipes with select cultures makes our 6 Year Cheddar just another one of our select cheddars with an unforgettable flavor profile. A lot of intense cheddar flavor without the bitterness associated with other cheddars.

Widmer's Cheese Cellars Aged Brick Cheese, 1 Pound, $20.99/lb

A rich cheese with a pungent outer layer and a creamy, mild center. It's a great melting cheese or slice for sandwiches or shred for casseroles. Widmer is the only factory left in Wisconsin that still follows the authentic procedures of brick cheese manufacturing. In fact, the Widmer still use the bricks that Grandfather John O. Widmer used in 1912 to press their cheese. A staggering 10 pounds of milk goes into each one pound of cheese. Made in Wisconsin from cow milk.

Widmer's Cheese Cellars Colby Cheese with Garden Vegetables, 1 Pound, $14.99/lb

Cheesemakers first produced Colby, a close relative of Cheddar, in the central Wisconsin town of Colby in 1885. Similar in flavor to Cheddar, Colby is softer and has a more open texture and higher moisture content. Cheesemakers spray the curds with cold water and stir them while they are still in the vat to prevent the curds from knitting together. This procedure gives Colby a more elastic texture than Cheddar. Description: First produced in Colby, Wisconsin in 1885. Mild flavor similar to mild Cheddar. Firm, open texture with tiny holes. Slice for sandwiches; shred into casseroles; cube for snacks.

Widmer's Cheese Cellars Jalapeno Pepper Cheddar Cheese, 1 Pound, $17.99/lb

Third Generation Master Cheesemaker Joe Widmer combines classic cheese making techniques from both Wisconsin and Europe to form this authentic, mild cheddar heated up with jalapeno chile peppers. Slice for sandwiches or shred into casseroles or soups. Made in Wisconsin from cow milk.

Widmer's Cheese Cellars Matterhorn Cheddar Cheese, 1 Pound, $17.99/lb

2023's "Best of Class" United States Championship. Widmer's homestead cheddar with a blend of select Alpine cultures added for the most unique tasting cheddar on the market. Aged for a minimum of 8 months.

Widmer's Cheese Cellars Wisconsin Mild Brick Cheese, 1 Pound, $17.99/lb

This brick cheese is young cheese with a mild, buttery sweet flavor. Its texture is creamy soft and somewhat sticky to the knife. Brick cheese is well-suited to slicing for sandwiches or appetizers, shredding for casseroles and also melts well. Made in Wisconsin from cow's milk.