Premier Cheese Selections

Premier Cheese Market

5013 France Avenue South

Minneapolis, MN 55410

612.436.5590

Store Hours

Closed Mondays

9am -7pm Tues.-Sat.

11am - 3pm Sundays

	Browse our vast cheese selection by Name or Country, in store selections may vary by season.
	Select Cheese by Country
	Select Cheese by Alphabetically A \| B \| C \| D \| E \| F \| G \| H \| I \| J \| K \| L \| M \| N \| O \| P \| Q \| R \| S \| T \| U \| V \| W \| X \| Y \| Z

	CHEESE NAMES	DESCRIPTIONS
	Arina Goat Gouda Holland	This is one of the quintessential goat goudas. It has a slight tartness from the goat’s milk but it’s coupled with an amazing sweetness not seen in younger goat’s cheeses. Plus it has the nice creaminess from its gouda roots.
	Asiago Fresco Italy	Asiago Fresco is a full cow’s milk cheese with a slightly sweet flavor. It lends itself well to tossing with beans in a salad, because it maintains its shape, or baked on pizzas and gratins. A handy staple for any kitchen.
	Asiago Vecchio Italy	After Asiago has been aged the cheese starts to show a more granular texture with a slight fruitiness. It makes a nice grating cheese at this stage with a lighter flavor than Parmigiano Reggiano, also good with any of the Italian cured meats.
	Baita Friuli Italy	This cheese comes from the Friuli region of Italy in the northeast corner. It’s a cow’s milk cheese aged around 5 or 6 months with a clean after taste. Baita Friuli is a nice addition to any cheese board; it goes especially well with Zinfandels or other flavorful reds.
	Berkswell England	Simply one of the best sheep’s milk cheeses that you’ll ever try! Berkswell is a firm cheese that delivers an incredible nutty flavor with sweet, savory, and somewhat herby notes without the excess saltiness found in some aged cheeses.
	Big Woods Blue USA-Minnesota	Jodi and Steven Read of Shepherd’s Way Farm in Nerstrand, Minnesota have used French Roquefort as an inspiration for this local treasure. Recently a blue ribbon winner at the American Cheese Society Awards, Big Woods gives a robust bite with the rich buttery texture and flavor that is renowned in good sheep’s milk cheeses.
	Black Mountain Welsh	This mature Welsh cheddar has been spiked with garlic and white wine. It has a fine creamy texture that’s perfect for melting on a roast beef sandwich or grilled steaks. Black Mountain also is a delicious table cheese for all you garlic lovers. Try it with a spicy Gewurztraminer or a hearty ale.
	Black Diamond Cheddar-Canada	This raw milk cheddar is a staple throughout the northern continent. A nice flavor even in the younger versions makes this a great cooking or melting cheese.
	Black River Blue USA-Wisconsin	This soft, piquant blue is from the DCI Cheese Company in Mayville, Wisconsin has won numerous awards. It follows an 80 year old recipe from the North Hendren Dairy and is priced right so you can use it liberally in salads and pastas.
	Black River Crumbles USA-Wisconsin	Conveniently crumbled, moderately priced, and a taste that will make you wonder why you ever bought the mass-produced “blue” crumbles from the supermarket.
	Black River Gorgonzola USA-Wisconsin	This award winning Gorgonzola from DCI Cheese Company in Mayville, Wisconsin is much like the Italian original, but a bit more crumbly. Use it in cooking, over salads and fresh pasta, or as a blue on a cheese plate.
	Black River Gorgonzola Crumbles USA-Wisconsin	It’s an award-winning Gorgonzola, conveniently crumbled and just begging to be sprinkled over pasta, or into a salad!
	Bleu d’Auvergne France	This classic French blue is crumbly, yet moist, with a moderate intensity. Use it in any recipe requiring a blue – it’s especially good in green salads or as a topping for grilled steaks and burgers.
	Bleu des Causses France	Bleu des Causses is the cow’s milk version of its more famous cousin, Roquefort. It is an intense blue with an outstanding creamy texture. This is a great dessert cheese when served with a sweet white wine and dried fruit and nuts.
	Blue Castello Denmark	A mild, extra-creamy, soft-ripened blue from Denmark. Try it spread on a fresh baguette topped with pear or apple slices.
	Boerenkaas Gouda- Aged 5 year The Netherlands	A wonderful aged gouda rarely found in the United States. The raw milk adds a piquant flavor only found in older cheeses. It has also developed the characteristic crystallization giving the creamy texture some added crunch.
	Boerenkaas Gouda The Netherlands	Unlike many of the Gouda found in the U.S. this Gouda is made with raw milk giving it a more robust flavor than one normally expects from young Gouda. It has a nice sharp flavor and almost nutty aroma. Pairs well with most fruity red wines.
	Brescianella Stagionata Italy	These Robiola are much like a smaller, slightly more flavorful version of Taleggio. It’s creamy and smooth and offers a bit of sharpness normally associated with cheddar, which also makes it a great accompaniment to salamis for a picnic. This cheese is best when almost fully ripened and starting to lose its structural integrity.
	Brie de Meaux France	The closest that Americans can get to a real raw-milk Brie is Rouzaire’s Brie de Meaux. It is gently pasteurized and captures some of the pungent complexities that characterize a real Brie. This is a Brie to relish. Serve it with a full-bodied red wine and good crusty bread.
	Brie Ermitage France	Brie Ermitage is one of the better industrial double-crème Bries available. The added cream gives a silky smooth texture with a mild, buttery flavor. It is excellent with blanched asparagus on a baguette.
	Brillat Savarin France	This luscious triple crème from France is perfect with Champagne and fresh strawberries. A great course for dessert or brunch.
	Brillo di Treviso Italy	Brillo is a cow’s milk cheese from the Veneto aged briefly in grape must for a wonderful fruitiness coupled with a nice piquancy from the young milk. This cheese goes well a variety of wines from Valpolicella to a Soave, each plays with different aspects on the palate.
	Brinata Italy	This cheese is exceptional for its combination of traits, not only young sheep’s milk but also a bloomy rind and all from Italy! A very nice balance of salt and acidity with each bite. Be sure to try the rind.
	Bucheron France	Bucheron is a slightly aged bloomy-rind goat’s milk cheese. The outer layer is soft in creamy while the interior becomes more firm and crumbly. The aging brings out a more mature flavor that matches well with a Sauvignon Blanc or Pinot Griggio.
	Cablanca Goat Gouda - Holland	Cablanca is a nice balanced goat Gouda. It has a smooth, creamy texture and a little tanginess from the goat’s milk. It pairs well with a light Cote-du-Rhone or simply served plated with some nice fruit.
	Cabrales Spain	Cabrales is one of the classic blue cheeses. A mix of raw sheep’s milk and goat or cow depending on the season, it has more texture than expected and a rich, intense flavor. Its flavors go well with fresh or preserved figs and Marcona Almonds, or try it with your favorite sherry.
	Caciocavallo Podolico Italy	These Italian table cheeses are mainly produced in the Campania region of Italy. They are often overlooked in the family of pulled curd cheeses, such as Mozzerella and Provolone, but deserve more attention. They are aged longer than the standard Mozzerella and develop more flavor over those months.
	Cambazola Germany	Cambazola is one of the milder blues. It combines the richness of a camembert with the light bluing of gorgonzola. It’s not challenging to the palate and as such is often seen as a good introduction to blues for those who have been turned off of them in the past.
	Camembert France	Camembert is a soft bloomy-rind cheese from Normandy that is similar to Brie, but with a stronger, more mushroom-like flavor that becomes more pronounced as it ripens. Most red wines will be a suitable match for this cheese, but it is also tasty with a hard apple cider.
	Camembert – Goat’s Milk - France	The flavors of Camembert are given a twist in this goat’s milk cheese. The result is a slightly more tart and subtly sweet undertone – if you like goat’s milk brie, you have to try this.
	Cantal France	Cantal is proof that mild cheeses can be very good. It has a smooth texture with buttery and nutty flavors that linger on the palate. This straightforward cheese matches best with a no-nonsense red wine. Cantal has been made for thousands of years – isn’t it time to try some?
	Capra Belgium	Capra is a really nice fruit cheese served either along side or whipped to make a dip. It’s made using fresh goat’s cheese and mixing it with honey. The combination is a delight; the tanginess from the goat cheese meets a great partner with the slightly sweet honey flavor.
	Capriole Fresh Chevre USA - Indiana	Judy Schad of Capriole in Greenville, Indiana has been making outstanding goat cheeses for over twenty years. Capriole makes some of the finest fresh chevre available, so try all of the varieties and see for yourself.
	Capriole Mont St. Francis USA - Indiana	Named after a nearby monastery, Capriole’s Mont St. Francis is an aged, raw-milk, washed-rind cheese that shows earthiness, gaminess, salt, butter, a hint of fruit and a frim, but supple texture. It is certainly one of the best goat cheeses made in the U.S.A.
	Capriole Old Kentucky Tomme USA - Indiana
	Cashel Blue Ireland	This blue from County Tipperary in south-central Ireland is reminiscent of a fine Italian Gorgonzola. It is incredibly creamy, with a moist, sticky texture and a more rich, earthy blue flavor. It makes an excellent dessert cheese when served with a Tawny Port or late harvest Riesling or Gewurztraminer.
	Castelrosso Italy
	Chabichou du Poitou France	This little drum-shaped, rustic goat cheese from France has a clean flavor that becomes more nutty and piquant as it ages. Unfortunately, Chabichou is a rare find in the U.S. It makes a great table cheese that favors light, crisp white wines.
	Chimay Trappist Belgium	Chimay plus cheese what’s not to love? Made at the same monastery as the ale, they have taken the cow’s milk cheeses and washed them with the ale during the aging process yielding a full flavored nutty delight. Not surprisingly it pairs well with Belgian ales.
	Ciambellina Aromatica Italy	This is one of our unique gems. This cheese hails from Piedmont and is actually a combination of two separate cheeses. The first is a doughnut shaped cheese covered with paprika and grains, the second is a small toma which has been touched with garlic and placed in the center of the doughnut. A fabulous combination!
	Colliers Powerful Cheddar Welsh	A delicious and unique premium cheddar produced in Wales, matured for at least 18 months resulting in a cheese with incredible character and depth. Described as long, deep, powerful yet subtle with notes of fresh herbs and grass. The long aging has allowed it to develop the crystalline deposits that define aged cheeses.
	Colston Bassett Stilton England	Colston-Basset represents the pinnacle of Stilton. Its complex, earthy flavor is long and full without being unpleasantly sharp or salty and the outrageously creamy texture is pure heaven. Try it – you’ll love it!
	Colswold England	Double Gloucester has been sprinkled with onion and chives to make not only a good table cheese, but a great cooking one. Melt it into egg or potato dishes and try it in a grilled cheese. This is a real crowd-pleaser.
	Comte France	This little drum-shaped, rustic goat cheese from France has a clean flavor that becomes more nutty and piquant as it ages. Unfortunately, Chabichou is a rare find in the U.S. It makes a great table cheese that favors light, crisp white wines.
	Crater Lake Blue USA - Oregon	Crater Lake Blue was an American Cheese Society gold medal winner in 2004. This blue has a tangy flavor reminiscent of a buttermilk based cheese. Delicious when crumbled on a salad.
	Cypress Grove Purple Haze USA - California	Although Cypress Grove is best known for their Humboldt Fog, their fresh chevres have also won numerous awards. Purple Haze is infused with lavender and fennel pollen, giving it a completely unique flavor that earned them an award from the American Cheese Society in 2006.
	Delice de Bougogne - Aged 12 years France	Move over St. Andre! For the money, this offering from Lincet in France is the best triple crème available. It’s melt in your mouth heaven. Try it with fruity reds or a semi-sec sparkling wine and fresh berries.
	Drunken Goat Spain	These are the small individual wheels of the very popular Drunken Goat. A younger semi-soft goat’s milk cheese “washed” in red wine for between 48 to 72 hours. These are just the right size to put out for a party or on a cheese plate.
	Dubliner Cheddar Ireland	This popular cheddar from Ireland is rather young, so it has a more subtle sharpness along with a very nutty, slight sweet flavor. It goes well with most beers and wines.
	Emmental Switzerland	Emmental is one of the Swiss classics with Gruyere and Raclette. It’s made from partially skimmed cow’s milk and is really nice.
	Epoisses France	For an exceptional “cheese experience,” a ripe Epoisses has few equals. This wash-rind cheese from Burgundy possesses an amazing spectrum of rich flavors and a silky smooth texture that becomes gooey at room temperature. How can it smell so funky and taste so good? Grab a good baguette and a bottle of Sauternes or Cabernet and find out for yourself!
	Fence Line Manhattan Sandwich USA-Wisconsin	Fence Line is a young company which had a strong first showing at the American Cheese Society awards in 2006 winning first place for their young provolone. This is another great cheese offering from them which would also go well on your favorite sandwich.
	Fiscalini Bandage Wrapped Cheddar USA-California	An American Cheddar made in the classic English Farmhouse style. Fiscalini’s Cheddar is simply amazing. It has subtle sweet grassy flavors mixed in with the classic sharp, earthy flavor profile found in a real farmhouse cheddar. Good enough to make a Brit smile, and judges at the ACS to award it Best Farmstead Cheese in the U.S.
	Fleur de Maquis France	This sheep’s milk cheese from Corsica is also known as Brind d’Amour. It is encrusted in rosemary and topped with juniper berries and a few small peppers. While many herbed cheeses are overwhelmed by their added flavorings, Fleur de Maquis’ savory qualities are subtly enhanced by them.
	Fleur Verte France	This tomme of fresh chevre is blanketed in tarragon, fennel, and thyme. It’s a tart, herb sensation.
	Fontina Val d’Aosta Italy	This is the only true Fontina; it’s made from raw alpine cow’s milk in Italy. The grazing of the cattle on the pastures in the mountains makes for an unbelievable grassy taste in the cheese and a firm texture, once aged the flavors are even more pronounced. Try it with any Italian big red.
	Fourme d’Ambert France	A classic French raw-milk blue that is reminiscent of Stilton. Fourme d’Ambert is a smooth, creamy blue of moderate intensity. It makes an excellent choice for any cheese plate, but is also good when blended into cream sauces. Like most blue cheeses, it pairs well with sweet wines.
	French Goat’s Milk Feta - France	A high quality, crisp, tangy feta that is perfect for salads and pasta dishes.
	Friesago USA-Minnesota	Shepherd’s Way Farm’s original cheese is their semi-hard Friesago. It is reminiscent of Spanish Manchego, but with a smoother, softer texture. It makes a fine table cheese, but also has excellent melting qualities that make it ideal for many recipes.
	Fromage d’Affinois France	This double crème brie is always luscious and slightly sweet. Spread it on some warm bread with preserves.
	Fromage d’Affinois with Garlic & Herbs France	The luscious creaminess of d’Affinois brie is augmented by the addition of garlic and herbs.
	Gaperon France	Maybe the perfect picnic cheese. This little, softball-sized soft-ripened cheese is infused with garlic and peppercorns. It delivers a big flavor punch, so pair it with an equally big wine.
	Garrotxa Spain	The Spanish are well known for their sheep cheeses but this cheese tells us we shouldn’t overlook the goats. These cheeses are full of herbal flavor with a really nice semi-firm texture. It makes a wonderful accompaniment to the meats and olives from the region.
	Gjetost Norway	This unusual Norwegian cheese can be a blend of goat and cow’s milk, or just pure goat’s milk (Ekte). Both are sweet, with caramel qualities that round off a perfect Norwegian breakfast with a light rye and coffee.
	Gorgonzola Dolce Italy	The mildest of blue cheeses and tradition all in one, this is one of the top three Italian cheeses. Its creamy texture and sweetness make this hugely popular the world over. Try it drizzled with truffle honey for a really decadent treat.
	Gorgonzola Mountain Italy	The mountain variety of this cheese is delicious in its own right. The moisture has had more time to evaporate so the texture is firmer and the flavor more pronounced and spicy. The mountain milk also adds an earthiness not seen in the other varieties.
	Gorgonzola Piccante Italy	This cheese is more pungent than its younger counterpart. Because it’s allowed to age you get a more concentrated flavor and denser texture. It makes for a great cooking cheese if you want a little more flavor for the same amount of cheese, especially good with sweet or spicy nuts and, much like the younger version, any good honey.
	Gorwydd Caerphilly England	This is a real, raw-milk, farmhouse Caerphilly that captures all of the subtle flavors that factory-made imitators miss. It is a mild, buttery cheese with a lemony acidity that satisfies any cheese craving.
	Grafton Cheddar - Aged 4 years USA - Vermont	Grafton gives us quality cheddar at all ages but this one is special. The four year wait makes for one of the sharpest cheddars on the market.
	Grafton Cheddar - Aged 2 years USA - Vermont	This is a nice edition of a Vermont cheddar. Grafton cheeses reflect the quality of grass the cattle feed on, and the aging gives it a little bite. A perfect cheddar for apple season.
	Grafton Smoked Cheddar USA - Vermont	Take one of the most loved cheddars and add the classic flavor of smoked applewood, doesn’t that seem like a good idea? Try some of this cheddar and decide.
	Grana Padano Italy	Grana Padano is made in a similar way to Parmigiano Reggiano and has the same slightly “grainy” texture. The flavor does vary slightly due to different production zones and the seasons. Try it for any of your grating needs.
	Gruyere Switzerland	Gruyere is a wonderful melting cheese often used in fondue and for things like French Onion Soup and grilled sandwiches. The texture is nice and firm and the flavor has some of the sweetness you associate with Swiss cheeses but is trying to become nuttier as it ages. It pairs beautifully with all manner of ham products.
	Gruyere – Cave Aged Switzerland	Cave aging is sometimes hard to explain in terms of the difference in the cheese, this one makes it easier to point out. Cave aged Gruyere is saltier and yet still fruitier than the younger version, plus you get the wonderful texture of creamy with little bits of crunch from the amino acid clusters.
	Gruyere – Rolf Beeler Switzerland	Rolf Beeler could take a log of Velveeta and turn it into something special. He has a gift for knowing what each individual cheese needs in the maturation process. This Gruyere is no exception, it’s creamy and nutty and in every way the epitome of Gruyere. This makes the most indulgent grilled cheese you have ever had!
	Gubbeen Ireland	Gubbeen is a farmhouse washed-rind cheese from County Cork, Ireland. It is semi-soft, with a slightly pungent flavor and a mushroom-like aroma. Serve it with a good Irish ale or a spicy white wine such as a Gewurztraminer.
	Halloumi Greece	This is a sheep’s milk cheese made with little bits of mint mixed in. It’s very refreshing and great stuffed in peppers or with pitas and tomatoes. Greek Halloumi is a real gift for those who love their grill; it pairs well with most grilled foods and can in fact be grilled itself.
	Havarti Denmark	Havarti is a semi-soft, mild cheese with a satisfying buttery flavor. It melts great, so use it in grilled sandwiches or shred into egg or potato dishes.
	Havarti with Dill Denmark	The same mild, buttery flavor is accented with dill. It’s great in a veggie sandwich.
	Hawe’s Wensleydale England	This farmhouse Wensleydale is a throwback to pre-war English cheese-making. It has a mellow flavor with grassy herbal undertones and a slight acidity that marries well with fruity white wines like Riesling and Gewurztraminer.
	Hook's Cheddar - Aged 7 years USA - Wisconsin	Hook’s Cheese Company of Mineral Point, Wisconsin makes some of the best “Super” aged cheddar available. Their 7 year is outrageously sharp, yet not so much that it completely overwhelms all of the other flavors. It has a bit of crunch to the texture and still retains a melt-in-your-mouth creaminess rare in a cheese so old.
	Humboldt Fog USA- California	This cheese comes may come from California but it sure reminds people of a French chevre from the Loire Valley. Not only does this cheese look spectacular on any cheese plate, it’s delicious too.
	Huntsman England	This layered Double Gloucester and Stilton looks great on a cheese plate and tastes great too. The Gloucester softens the Stilton as well as providing a nice cheddar-like finish. It’s an excellent flavor combo that goes great with most beers and red wines.
	Iberico Spain	Iberico is made in much the same way as Manchego but with the trinity of milk; sheep, cow, and goat. The mix of milk gives it more depth to its flavor than a normal Manchego and a slightly more oily texture. This is a nice way to branch out into Spain’s other cheeses.
	Ibores Spain	Another goat cheese from Spain but rubbed with oil and sometimes paprika and aged for a semi-soft paste in the center. Herbaceous and quite buttery on the palate. This unique cheese needs to be sampled.
	Idiazabal Spain	This cheese is made with raw sheep’s milk in a similar manner to Manchego then smoked. A nice treat for those who are looking for something not cheddar yet smoked. Goes really well with a Spanish Tempranillo.
	Isle of Mull Cheddar Scotland	The cows used for this cheese live on a diet of grass, herbs and draff (a distillery by-product of ground-up malted barley) from the nearby Tobermory distillery. It has a unique character, similar to that of a fine single malt. Isle of Mull is pale in color, and softer in texture than English cheddars. Tangy, spicy, laced with malted barley tones, this Scottish cheddar is a shining example of artisan cheese making.
	Jarlsberg Norway	Norway’s answer to Emmental is a bit sweeter and softer than its Swiss cousin. Jarlsberg has superior melting qualities, and makes a good sandwich cheese with ham, turkey, or roast beef.
	Kasseri Greece	This cheese makes many people say Opah! It’s the cheese most often used for saganaki or “flaming cheese” in many Greek restaurants. The characteristics of good melting and milder flavor make this cheese a nice topping for pizza or panini.
	Leerdammer Holland	A semi-hard cow’s milk cheese made by the Dutch to be a less expensive version of Emmental, much like American Swiss, little did they know how much flavor it would have. Actually the first of its kind made, the cheese type has been called Massdam now that there are others.
	Les Freres USA - Wisconsin
	Leyden Holland	A really unique cheese made from cow’s milk and buttermilk with the addition of caraway and cumin. This is great to have with dark bread and beer.
	Lindina USA - Wisconsin	Using Tomme de Savoie for inspiration, Natural Valley
	Locatelli Pecorino Romano Italy	Pecorino Romano is a staple in southern Italy, in the north they have cows and Parmigiano and in the south they have sheep and Pecorino. Locatelli is a splendid example of that tradition being salty and somewhat peppery. It goes well grated on all your pasta and soups.
	Lord of the Hundreds England	Made by Karen and Peter Turner in East Sussex since 1973. This unpasteurised ewes' milk cheese fully matured to a dry, nutty flavour with a creamy, sweet note. Its age gives it an almost parmesan-like hard texture. Unpasteurised and vegetarian. Goes well with red burgundies or Sauternes.
	Mahon Curado Spain	Much like aging goudas, the difference between young and aged Mahon is really pronounced. The curado version has a semi-hard chewy texture to it and more of the buttery and fruity flavors come out. This one packs a lot of flavor for a cow’s milk cheese.
	Majorero Spain	This raw milk goat cheese from the Canary Islands is a surprise. Its semi-firm consistency is matched with a wonderful flavor reminiscent of honey. It makes a lovely addition to a cheese plate or melted on potatoes and other vegetables.
	Manchego Spain	This classic Spanish cheese is always a favorite, it’s a wonder the sheep can keep up with demand or that they have any left to age. It has a hard body and a relatively mild, slightly salty flavor. It makes a nice appetizer matched with some Serrano and a little membrillo.
	Maple Leaf Smoked Gouda USA - Wisconsin	It’s time to finally give up on that processed “smoked” salami shaped gouda and embrace a real authentic smokehouse cheese. Maple Leaf’s smoked gouda has a great taste and texture with just the right amount of smokiness that makes it irresistable.
	Mascarpone Italy	Mascarpone is one of the most versatile cheeses ever produced. It makes wonderful dips, either sweet or savory, and you can’t make tiramisu without it.
	Maytag Blue USA - Iowa	The most famous American Blue has to be this Iowa original. Maytag Blue has been made since 1941 and has become the blue of choice for many cheese shoppers. It has a moderate intensity with a creamy, yet crumbly texture and a peppery spiciness. Use it in salads, as stuffing for olives or peppers, or make it into a fine dressing or sauce.
	Mimolette - Aged 1 year France	This beautiful cheese looks like a cantaloupe, but tastes much like an aged Gouda. The extra aging turns Mimolette (the French version of Dutch Edam) from a rather bland cheese into a nutty, sharp taste sensation. Great with beer, ale, or any fruity wine.
	Mona Lisa Aged Gouda - Aged Holland	Mona Lisa is a magnificent gouda. It has been aged around eighteen months and has the flavor to prove it. Rich caramel, a little sweet, a little salt, it really has a nice balance flavors.
	Montasio Italy	Montasio is hard cow’s milk cheese from Friuli in Italy. It has a similar texture to Parmigiano but isn’t quite as full flavored; it’s more of a butterscotch flavor than the full nuttiness in the former. Often used to make a northern Italian specialty of “frico”, fried cheese.
	Montgomery’s Cheddar England	“Monty’s” is not only one of the best Cheddars, it is one of the world’s best cheeses. This raw-milk, farmhouse English cheddar is the real deal. It has a texture that is both crumbly and creamy with an unbelievably complex flavor that is matched only by the incredibly long finish. Try it with a Samuel Smith Brown Ale or Oatmeal Stout!
	Morbier France	This semi-soft French cheese has a layer of vegetable ash running through its center. While it is now purely cosmetic, it once was used to keep pests away from the morning milk until another layer of evening milk was added. Morbier has a bold smell, but the taste is surprisingly mild and creamy.
	Mozzarella di BufalaItaly	Flown in from Italy, this is the original Mozzarella made with water buffalo milk. It is incredibly soft and delicious with more sweetness than a cow’s milk version. Just slice it on bread with a drizzle of fine olive oil or serve it in a classic Caprese salad.
	Mozzerella di Bufala Italy	These are the most delicate mozzarella produced, so soft and melting on the tongue, nothing compares. The flavor is milky and sweet and does best lightly sprinkled with some olive oil and a little salt, or for breakfast, have it with some nice crusty bread and jam.
	Old Chatham Nancy's Camembert USA - New York	This soft-ripened combo of sheep and cow’s milk is as soft and luscious as any French triple crème. Old Chatham continually wins awards with their Camembert and 2006 was no exception. The sheep’s milk really provides their cheese with some added depth.
	Old Kentucky Tomme USA - Indiana	This raw milk goat’s cheese comes from a family farm in Indiana. It’s a little tangy from the goat’s milk but really buttery with a slight hint of mushroom.
	Ossau-Iraty France	This sheep’s milk cheese from the French Pyrenees is one of the finest table cheeses available. Its smooth texture and nutty flavor is augmented by an excellent balance of sweet and savory. Ossau-Iraty pairs well with most wines and is complemented by most fruits, olives, or nuts.
	Pantaleo Italy	Many goat cheeses get described as “not goaty” like it’s a bad word. Pantaleo revels in its goatiness. This cheese from Sardinia is aged for at least twelve months and the flavor intensifies over that period. By the time it gets to you it’s a hard cheese suitable for shaving or just eating, which tastes like the essence of citrus. You have to try this.
	Parmigiano Reggiano Italy	“The undisputed King of cheese!” – Mario BataliWhat should one say about this bastion of tradition? It is better than any imitation and worth every good word written about it.
	Parrano Holland	Parrano is the brilliant cross between Parmigiano and aged gouda. It’s full of nutty flavor and yet soft enough to use for sandwiches. It has quite a following in the U.S., so much so that we consume more than they do in Holland!
	Pecorino Pepato - Aged Italy	A wonderful grating cheese especially if you’re trying to add a little spiciness to the finish of your dish. Pecorinos are slightly salty over all but this one adds a full range of character with the addition of peppercorns.
	Pecorino Peperdelizia Italy	Pecorino highlighted with little bits of hot red pepper adding a nice bite and heat to this younger cheese. A really nice eating cheese with soppressata or salumi milano.
	Pecorino Toscano Italy	Pecorino from Tuscany with slight olive notes and a softer body than most pecorinos. It hasn’t had time to develop the depth or saltiness of its older cousins but offers a nice flavor of its own.
	Pere Joseph Belgium	One of the washed rind abbey cheeses, Pere Joseph brings a wonderful aroma and pleasing creamy texture to the mix. Its taste is similar to Limburger but milder and slightly salty.
	Piave Italy	Often referred to as Parmigiano Reggianos younger brother, Piave isn’t aged as long but you can taste the similarity. It also grates well but as a bonus can just be eaten as a table cheese or paired with a nice medium bodied red from Italy.
	Pleasant Ridge Reserve USA - Wisconsin
	Point Reyes Blue USA - California
	Pont l’Eveque France	This superior semi-soft cheese from Normandy has a little barnyardy tang to go with its savory, buttery flavor. Try it with cider, Chenin Blanc or Beaujolais and slices of apple or pear.
	Port Salut France	This cheese was originally invented by monks much the same as Chimay or Pere Joseph. But that’s where the similarities end. Port Salut has a really smooth interior with a mild almost sweet flavor.
	Premier's Hard-stretched Fresh Mozzarella USA - Minnesota	With Mozzarella, the fresher it is, the better it is. We pull our own here in the shop so we can deliver the best Mozzarella possible for your salads, sandwiches, and pastas.
	Prima Donna Holland	Now this is a crowd pleaser! Prima Donna is a fine aged gouda with caramel nutty sweetness and also a hint of parmesan like sharpness. What’s not to like?
	Provolone Italy	Made in much the same way as Mozzerella, and all pasta filata cheeses with pulling and stretching, Provolone is aged adding more depth and the characteristic sharpness. It makes for a wonderful antipasti offering.
	Queso Fresco de Oveja USA - MInnesota
	Raclette – Rolf Beeler Switzerland	Swiss Raclette makes for a really good meal with friends. Swiss Raclette by Rolf Beeler is so good you don’t want to share. Cave aged for full flavor and aroma, this is addictive.
	Raclette – Swiss Switzerland	This is a meaty cheese. It has lots of flavor and aroma when cold and it just intensifies when melted. Raclette comes from many places which all have the same tradition of heating it and scraping the warm gooey cheese onto various combinations of potatoes, cornichons, sausages, or what ever else is handy.
	Red Dragon Welsh	Red Dragon is a mature Welsh cheddar that is spiked with whole mustard seeds and ale. This creates a rich spicy flavor that compliments the sharp flavor of the cheddar and is a great match with any robust ale, stout or porter. It’s also excellent melted on a ham sandwich.
	Red Leicester England	Red Leicester is a rich, russet coloured cheese whose flaky and slightly open texture plays host to a distinctive mellow flavour. Its lush colour was largely responsible for the cheese's popularity - especially in the Victorian period - and is caused by the use of Annatto. With a firm body and a close flaky texture, it takes around three to four months to mature and is great when eaten with fruit. It also makes a good partner for beer.
	Ricotta Salata Italy	Ricotta is a sheep’s milk cheese traditionally made from the whey left from other cheese making. This is pressed version of that cheese, giving us less moisture and denser final product. It’s mild and sweet and can usually be used interchangeably with Feta in recipes.
	Roccoverano Castagna Italy	A Robiola in disguise. These are some of the only D.O.P. protected goat’s milk cheeses from Italy. A fresh, mostly rindless, gem with a slightly tart milky flavor. A real treat for a cheese course or as an offering with fresh fruit.
	Rogue Creamery’s Crater Lake Blue USA - Oregon
	Rogue Creamery’s Smokey Blue USA - Oregon
	Roomano Aged Gouda Holland	An aged gouda worth the wait. It has everything you want from older gouda, but most especially the flavor. The feeling like someone snuck candy into your cheese and you sure appreciate it. This one is aged up to 6 years.
	Roquefort – le Vieux Berger France	Roquefort, along with Gorgonzola and Stilton, form the pinnacle of European blue cheeses. Roquefort is a HUGE cheese. It awakens taste-buds that you didn’t even know that you had. Among the twelve producers of Roquefort, Le Vieux Berger is one of the best.
	Roquefort – Vernieres France	This French classic is always made from raw sheep’s milk. Its huge, intense flavor is amplified by its rich creamy texture that coats the palate with a lingering tingle. Simply one of the best cheeses on the planet. Vernieres represents one of the best of the more moderately priced Roquefort producers.
	Saenkanter Aged Gouda Holland	Saenkanter is aged around five years and delivers quite a good return on the wait. You can taste the great butterscotch flavors right away and the texture melts in your mouth except for the crystallization which adds a nice highlight to something that could have been to smooth.
	San Simon USA - Wisconsin	These are good eggs. They are shaped then smoked for up to two weeks over a hardwood fire, this imparts a lot of flavor and you’ll smell it as soon as the cheese is opened. Once aged they have the tendency to have a little more piquant flavor as if related to Provolone.
	Smoked Mozzarella USA - California	The familiar taste of Mozzarella is dressed up a bit with a gentle smoking. It gives any sandwich or recipe calling for Mozzarella a twist.
	Smokey Blue USA - Oregon	The folks at Rogue Creamery really came up with something special in this cheese. They took their famous Oregon Blue and smoked it over hazelnut shells. This cheese is loaded with flavor.
	St. Marcellin France	This little soft-ripened treasure comes from the south of France. It has a mild, slightly nutty flavor and its texture becomes almost “spoonable” at room temperature when fully ripened. It’s particularly good with Rhone red wines.
	St. Maure France	This French goat’s milk cheese has an unmistakable appearance. It is always lightly dusted with vegetable ash and it has a straw that runs through its center. The straw allows extra aeration which aids in the ripening process. When ripe, St. Maure is one of the most flavorful goat cheeses available. It’s simply delicious when paired with white wines from the Loire Valley.
	St. Pete's Select USA - Minnesota	Direct from Faribault comes St. Pete’s Select Blue. It has a bold bite and clean finish. Try it on a steak or accompanied with dried fruit and a sweet white wine.
	Stinking Bishop England	The name says it all. Stinking Bishop is a soft, pungent cheese modeled after one made by medieval Cistercian monks, but its namesake is the variety of pear which is used in the pear brandy that the cheese is washed with during the ripening process.
	Taleggio Italy	This cheese will always make me think of spring with its memories of the first asparagus and fresh mushrooms. These washed rind cheeses are a bit pungent but startlingly creamy in texture. Good for melting on fresh hot pasta or topped off with chestnut honey.
	Tete de Moine Switzerland	This monk’s head is really tasty. A real mountain cheese from the Swiss with a great depth of flavor, it’s meaty and nutty and has a wonderful aroma when first opened.
	Tilsit - Aged Denmark	This is essentially an aged Havarti. The aging brings out a more assertive, pungent flavor that is excellent with ham.
	Toma Maccagno Italy	A cow’s milk mountain cheese from Piedmont. You can really taste the grass and flowers the cattle graze on. Best suited to milder pairings so the delicate aftertaste isn’t overrun.
	Tomme de Savoie France	This rustic French artisanal cheese makes an excellent table cheese. It’s a no-nonsense cheese that has a slightly beefy flavor with notes of hazelnuts. Tomme de Savoie is complemented by simple fruits and vegetables and light, fruity, red wines.
	Torta de la Serena
	Ubriaco Italy	Ubriaco means drunken in Italian. This cheese from the Veneto is drunk on the must of grapes used for Barbaresco, Nebbiolo, and Barolo, giving it a real fruity flavor almost reminiscent of pineapple. It pairs really well with fruity whites.
	Valdeon Spain	Valdeon is another blue cheese treat from Spain. The leaves impart an earthiness to the cheese not normally associated with blues while the overall flavor is somewhat milder than Cabrales. It also has a nice creamy texture from the mix of cow and goats milk.
	Whole Milk Mozzarella USA - Illinois	You know it. You love it. Pizza anyone?
	Widmer's Cheddar - Aged 4 years USA - Wisconsin	Joe Widner is a third generation cheese-maker and his experience shows in the high quality of his cheddars. The four year has a big sharp flavor with smooth texture and a long finish. It really shines with a good beer and your favorite apple.
	Widmer's Cheddar - Aged 6 years USA - Wisconsin
	Zamorano Spain	In the tradition of the Spanish Manchego we offer Zamorano, made in the same manner but with milk from a different breed of sheep. For an interesting example of the difference the source makes try them side by side for comparison. Zamorano also goes well with melons, ham, apples, or quince.
		..Return to Top of Page..

612.436.5590