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Cheese

Cheese

sierra-nevada-cheese-logo-251x150Ben and John discovered they had a common interest in making the best quality artisan cheeses using traditional methods, while working together at the Gregersen's family creamery, Foothill Home Dairy, a Sacramento landmark for over 40 years.

Ben and John first introduced their cheese products to various local farmers markets. Market demand increased quickly, and soon their cheeses were sought out by local retail stores. In 2003, the company's successful growth allowed them to relocate their creamery 100 miles north of Sacramento to Willows, California, where they are located today.

Ben and John are both hands-on owners and operators of Sierra Nevada Cheese Company. Their mission is to provide their customers with the highest quality product using only the most wholesome milk, free of added hormones, preservatives, stabilizers, gums, and nothing artificial... just great cheese.

Ben and John have 50 years of combined experience and they have never wavered from the industry and their own standards.

  • Chevre
  • Feta
  • Cheddar-Aged Goat
  • Gina Marie Cream Cheese
  • Jack-Traditional
  • Jack-Habanero
  • Jack-Smokehouse Organic
  • Monterey Jacques-Raw Milk
Gruyere (Natural), 5#

Gruyere (Natural), 5#

Gruyère is a type of Swiss cheese that is sweet but slightly salty, with a flavor that varies widely with age.

Highway 1 (Valley Ford)

Highway 1 (Valley Ford)

Its texture is silky and creamy, with the traditional Fontina flavor.

Jack - Habanero

Jack - Habanero

Habanero Jack has a buttery smooth texture, rich flavor and a smooth lingering heat; a good melting cheese.

Jack - Smokehouse Organic

Jack - Smokehouse Organic

Smokehouse Jack has a buttery smooth texture, with a rich, smoky flavor; a good melting cheese.

Mascarpone

Mascarpone

A soft, fresh, vegetarian, cream cheese from the Lombardy region of southern Italy. In fact, it is not cheese at all, but rather the result of a culture being added to the cream skimmed off the milk, used in the production of Parmesan.

Monterey Jack

Monterey Jack

This cheese is made in small batches with rBST and antibiotic-free milk, is aged for one month and contains no artificial colors.

Monterey Jacques - Raw Milk

Monterey Jacques - Raw Milk

Aged over 60 days to meet USDA standards for raw milk cheese, Monterrey Jacques (not misspelled, but rather a play on words), this semi-soft cheese has a remarkably creamy texture and excellent as a slicing cheese.

Mozzarella Block

Mozzarella Block

It is smooth, mild, and slightly sweet/sour with a distinct milk flavor. The texture is creamy and much softer than mass-processed mozzarella.

Mozzarella, Shredded

Mozzarella, Shredded

It is smooth, mild, and slightly sweet/sour with a distinct milk flavor. The texture is creamy and much softer than mass-processed mozzarella.

Oaxaca

Oaxaca

Queso Oaxaca is a semi-soft, slightly acidic cheese often called 'string cheese' as it pulls apart in a fashion similar to Italian mozzarella

Parmigiano Reggiano

Parmigiano Reggiano

True Parmigiano-Reggiano cheese has a sharp, complex fruity/nutty taste with a strong savory flavor and a slightly gritty texture.

Pepper Jack

Pepper Jack

This cheese is made in small batches with rBST and antibiotic-free milk, is aged for one month and contains no artificial colors.

Provolone 6#

Provolone 6#

Provolone is a semi-hard cheese made from pasteurized cow's milk with a smooth, mild flavor (think mozzarella with a fuller flavor).

Queso Fresco Cheese

Queso Fresco Cheese

Queso fresco, "fresh cheese", is a Mexican cheese, traditionally made from raw cow milk or a combination of cow and goat milk. In the States, we'll most likely find pasteurized versions.

Ricotta

Ricotta

Ricotta is technically not a cheese at all, but a by-product of cheese.

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