Due to Holland’s fertile soil and lush green pastures, our cows produce unusually rich milk. Additional cream is then added to the milk for an extra rich cheese we call Double Cream.
Double Cream has a mild flavor. It’s sliceable, melts beautifully, and is the ideal choice for making creamy cheese sauces. It also makes for delicious omlets, tortillas, and potatoes. Melt some on a hot piece of apple pie for a special dessert!
This new creation from Holland is unlike any other sheep milk cheese you have ever tasted before. The milk comes from a small farm where the sheep are treated like family. Even though this cheese has been aged for one year, it has developed a stunning sweet and nutty flavor. This cheese tastes like candy! Experience it for dessert with red or green grapes.
Four kinds of milk: Buffalo, Sheep, Cow, and Goat milk, have been paired together into this one fine cheese. The combination of four grass-fed milks seems to have composed my favorite cheese symphony, "Deliciosa". It is just an amazing cheese, creamy, and full of layers upon layers of flavor. Once you have tried it, you want more and more and...
Imagine a drizzle of honey added to pure goat milk for a cashew-like nutty sweetness. This slightly sweet, full of flavor, yet not strong or salty cheese leaves you wanting more. Easy to slice, grate, or cube, wonderful in salads or as a snack with fruit.
World Cheese Champion - 2016.
At the Madison, Wisconsin, USA World Cheese Competition, in the category called: Flavored Semi-soft (semi-hard) Goat’s Milk Cheese, our Honey Bee Goat® cheese received the second prize and scored 99.5 points out of a 100.
It is the quality of milk from the rich, green pastures of North Holland that gives this award winning cheese it's incredible flavor.
The land rises up from low-lying seas into the earth dispursing the ocean clay which is especially rich in mineral sediment into the surrounding fields. All of this makes the milk from this area noticeably sweeter and richer than any other Dutch milk.
Serving Suggestion Appetizer, Main Course or Dessert
This four-year aged gourmet cheese has a deep flavor with caramel overtones and tiny salt crystals.
It makes a great table cheese and is fantastic for dessert with wine, beer, port or your favorite drinks.
World Cheese Champion - 2016.
At the Madison, Wisconsin, USA World Cheese Competition, BEST OF SHOW category the NOORD HOLLANDER Aged Gouda was given the award of Second Runner up.
This cheese is naturally smoked with real oakwood chips using a cold smoke technique - no artificial ingredients, flavoring, or processing are used! It's creamy, smooth, mellow and lightly smoky, slices well, and melts beautifully. Ideal for BBQ Parties, melted on steaks or burgers. It's a perfect complement to meats and cold cuts, delicious with mustard.
SERVING SUGGESTIONS: Appetizer & Main Course
Take Naturally Smoked Gouda to your next BBQ Party, try it melted on steaks or burgers. It's a perfect complement to meats and cold cuts, delicious on any sandwich.
Try a traditional Dutch appetizer and place it on a skewer with cold cuts and pickles
Enjoy with a local dark beer or go Dutch and taste it with a Heinekin.
This creamy smooth Gouda style cheese has a generous sprinkling of delicate black Italian summer truffles. Because The age-old European tradition, of serving several cheeses on a tray to form a separate course at the end of the meal, has made it onto the menus of top U.S. restaurants, this popular cheese appears on many after-dinner cheese trays.
Truffle lovers find it the most delicious!
SERVING SUGGESTIONS Appetizer, Main Course or Dessert
Try our Truffe Noire® with some rustic bread. Serve it with a small plate of olive oil and vinegar for dipping.
A semi spicy gouda coming out of Samish bay in Washington, A monger favorite for local spicy cheese. Its made with organic Pasteurized cows milk, with organic chilies chives and onions. Also uses vegetarian enzymes so it is vegetarian friendly!! 5 Oz
Gorgonzola is one of the world's oldest blue-veined cheeses. Ciresa Gorgonzola PDO "Dolce" is a cow’s milk cheese, with a soft, almost spreadable, creamy consistency.
Its crumbly interior is ivory, mottled with greenish-blue veins (named “erborinatura”) spreading through the cheese. These veins are due to the presence of mould in the cheese, which matures during the ripening of Gorgonzola PDO "Dolce". Gorgonzola PDO "Dolce" is crafted using theold tradition of processing and is cured for an extended period of more than 50 days to obtain its nutty aroma and its mild, creamy flavor with a sweet taste.
An Organic American Original, Cowgirl Creamery Mt Tam has all the lusciousness you expect from a triple cream, with a unique core that upholds its texture. Think of it as Brie’s quirky Californian cousin.
Named after the iconic landmark Mount Tamalpais that rises over the San Francisco Bay in Marin County, our Mt. Tam cheese rises above the standard for basic bloomies using local, organic, single-source milk from Straus Family Creamery’s network (Tresch Family Farm).
A typical trip with Mt. Tam takes you from fudgey firmness to buttery softness with flavors spanning from bright creme fraiche to complex and mushroomy, evoking North Bay’s lush green and gold pastures.
Single source, forage-based, milk from Straus Family Creamery (Tresch Farms - West Marin).
Soft-Ripened Goat Milk Cheese from Humboldt County California
The Original American Original®. Conceived in a dream (yes, really!) by founder Mary Keehn, this masterpiece paved the way for soft-ripened goat cheese in America. Each handcrafted wheel features a distinctive ribbon of edible vegetable ash. You'll enjoy buttermilk and fresh cream, complemented with floral notes, herbaceous overtones, and a clean citrus finish. As Humboldt Fog matures, the creamline develops and the flavor intensifies.
Drizzle with honey and serve with prosciutto, tart apple and Marcona almonds
Crumble it over a fall or summer salad of greens with a vinaigrette
Beer Pairing: IPAs, Porters, or Wheats, Pale Ales, or Stouts
Wine Pairings: Demi-Sec Sparkling Wine, Sauvignon Blanc, Pinot Grigio, Rosé, Sweet Sheet, Zinfandel, Pinot Noir, or a Vouvray
American Cheese Society 1998, 2002, 2005, 2019
Best of California, California State Fair 2019
Gold, World Cheese Awards 2014, 2018
Gold, London International Cheese Competition 2004
Best of Class, US Championship Cheese Contest 2017
Best Cheese & Dairy Product, IFFCS (New York) 2002
To optimize the quality of Humboldt Fog, keep cheese cold (32°–40°F) and wrapped in waxed paper. Re-wrapping soft-ripened cheese in wax or parchment paper will allow the cheese to breathe as it continues to ripen. Removing from the refrigerator at least one hour before serving.
Lamb Chopper has a buttery color, smooth texture, and is mild on the palate, but don’t equate “mild” with “lack of complexity” — this is a nutty, subtly sweet cheese that’s semi-firm and meltable, thanks to the higher fat in sheep milk.
Aged three months, Lamb Chopper® is a real crowd pleaser and a favorite with kids — some might even call it the “type O” cheese.
Serve melted with sauteed mushrooms and polenta.
Shave over a melon, mint and prosciutto salad
Beer Pairing: Brown Ale, IPAs, or Porters
Wine Pairings: Sauvignon Blanc, Unoaked Chardonnay or a Vouvray
World Cheese Awards 2018
Best Product in Aisle, NASFT sofi Awards 2002
To optimize the quality of Lamb Chopper, keep cheese cold (32°–44.6°F). To maintain original condition after cutting keep cheese wrapped tightly in plastic wrap to prevent drying. Remove from the refrigerator at least one hour before serving.
Aged six months or more, Midnight Moon® is a blushing, ivory-colored goat cheese that’s nutty and brown buttery upfront with a long caramel finish. Similar to a Gouda, as Midnight Moon® ages, protein crystals form and lend a slight crunch to the otherwise dense and smooth cheese. Know someone who (gasp!) doesn’t like goat cheese?
Encourage them to dip their toes back in the water with Midnight Moon®, which has been known to convert even the staunchest of goat cheese critics.
Serve with fig jam and seeded crackers or bread
Try melted between slices of rustic bread or as a decadent addition to macaroni and cheese
est of Class, World Championship Cheese Contest 2010, 2020
Super Gold, World Cheese Awards 2015, 2018
Gold, World Cheese Awards 2014
Best New Product in Show, sofi Awards 2002
How to store
To optimize the quality of Midnight Moon, keep cheese cold (32°–44.6°F). To maintain original condition after cutting keep cheese wrapped tightly in plastic wrap to prevent drying.
Remove Midnight Moon from the refrigerator at least one hour before serving.
You’ll enjoy the heavy floral, herbaceous, and mushroom notes in this earth-shaking masterpiece. If you love Humboldt Fog and can’t get enough of truffles, this is the cheese for you.
Like other soft-ripened cheeses, Truffle Tremor® has a bloomy rind that allows the cheese to ripen from the outside in. As Truffle Tremor® continues to ripen and mature, the creamline develops and the flavor intensifies — an ooey-gooey, ripe Truffle Tremor is not for the faint of heart.
Top on a hot steak or juicy burger - allow the cheese to soften as the meat rests.
Serve with candied orange and port wine for a simple dessert.
To optimize the quality of Truffle Tremor, keep cheese cold (32°–40°F) and wrapped in waxed paper. Re-wrapping your cheese in wax or parchment paper will allow the cheese to breathe as it continues to ripen. Remove Truffle Tremor from the refrigerator at least one hour before serving.
ELKI's Gourmet Water crackers are known for their great taste and texture. Our Water crackers are thin, crisp and perfect for entertaining.
Elki's Gourmet Water crackers are delicious with cheese, bruschetta, pesto's, tapenades and also delicious with our Scandinavian Delights fruit spreads. Great for parties or as a everyday snack at home!
The king of cheese is made in 200-pound wheels from fresh, raw milk produced by grass-fed cows on family farms. Expert cheesemakers then age it for a minimum of 4 months in the microclimate of the Emmi cellars.
Firm yet supple, Emmentaler AOP offers a nutty flavor with slight acidity and just a hint of herbs.
After enzymes have been added to fresh milk and allowed to set up, the whey is drained off leaving beautiful fresh curds behind. It's these curds that are then pressed together to create cheese.
At Face Rock, they pull some of these curds aside so that you can enjoy one of the most delightful treasures we've ever tasted-- Fresh Cheese Curds!
Curds are best when served at room temperature or slightly warmed (5 - 10 seconds in the microwave would do it!) Enjoy them battered and fried, chopped up and mixed into soup or simply as a snack on their own!
1st place at the American Cheese Society's 2013 Competition.
Try these unbelievably fresh curds and taste what the rave is all about!