Raw Cow’s Milk Alpine Style from Urnäsch, Switzerland

Made in a small town in Switzerland, just west of Liechtenstein, Hornkuhkäse is no ordinary Alpine cheese. In the town of Urnäsch, where the cheese is made, virtually all the cows still have their horns, hence the name. Hornkuhkäse has the flavors of a true Alpine; nutty and brothy with a hint of caramelized onions. The texture is velvety smooth and melts in your mouth.

Raw Sheep/Cow Blended Milk Cheese from Vermont Shepherd, VT

Invierno is made in the winter months with a mix of the farm’s own sheep milk and rich organic milk from their neighbor's cows. Aged for 2 years, the flavor of this winter cheese is strong and full with a spicy tang.

Goat/Sheep's Milk from Meredith Dairy, Australia.

Made from a blend of sheep and goat's milk, this creamy feta is cubed and bathed in premium olive oil alongside fresh herbs, garlic and spices. This cheese is ultra fresh and super addicting!

Fresh goat and cow’s milk cheese from Nettle Meadow Dairy, NY

Creamy, spreadable cheese flavored with apple cider, agave and cinnamon.

Organic Cow's Milk from Haystack Mountain Creamery, CO

Funkmeister, or "Master, Boss, Chief, Foreman of the Funk" as they call it at Haystack Mountain creamery, is an 8oz double cream washed rind brie made with organic cow's milk. Washed in a cultured brine that imparts a funky and pungent aroma and deliciously savory flavor profile.

Raw Cow’s Milk Vacherin Style from Uplands Cheese Company, WI

Made by Andy Hatch at Uplands Cheese in Southern Wisconsin, Rush Creek Reserve is a washed rind, raw cow's milk cheese made in the style of France's Vacherin Mont d'Or. Rush Creek is made only between September and November each year. Produced from fresh, raw, warm, evening milk; the curds are cut and ladled by hand to protect the delicate texture. Rich, salty and savory, flavors of smoked and cured meat dominate, with notes of sour cream and grass in the background. Just cut the top off and dive in with a spoon!