Our Comprehensive guide to our products
One of the biggest consumer benefits of processed cheese is "the melt". The use of emulsifiers in processed cheese lets it melt smoothly and uniformly when heated.
A creamy, full flavored Blue cheese made from Grade A raw milk from a closed herd of Holstein cows that graze on the certified organic, green pastured hills that benefit from coastal fog and the salty Pacific breezes.
Creamy, piquant and full flavored, crumbled blue cheese is convenient to use and perfect in salads, sauces, pizzas, sandwiches, burgers and steaks.
A soft, creamy cow's milk cheese named after Brie, the French region from which it originated. It has a distinctive rich, creamy flavor which is deliciously mild.
Fresh burrata should be served at room temperature. If it is too cold, the creamy filling becomes solid and hard and lacks that essential lusciousness.
This cheddar is made in small batches with rBST and antibiotic-free milk, is aged for three months and contains no artificial colors.
This organic cheese is made with pasteurized cow's milk (Straus Family Dairy) and is firm, yet buttery with a mellow, earthy flavor reminiscent of white mushrooms. It is a smooth, creamy cheese...
Cotija is a hand-made dry aged cheese similar to Parmesan with a nutty-salty flavor, used crumbled over enchiladas and bean dishes.
Cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed, so some whey remains and the individual curds remain loose.
Gina Marie cream cheese is made with three ingredients-fresh milk, cream and sea salt. Like the other cheeses from Sierra Nevada, no stabilizers are used, nor gums, fillers or animal rennet.
Cream cheese is categorized as a fresh cheese since it is unaged. As a result, it has a short shelf life, once opened.
Made like fresh Monterey Jack and further aged for another seven to ten months. Firm, pale yellow with a sweet nutty flavor.
Handmade in the style of an Asiago, reminiscent of a Montasio, two of the famous cheeses from the Swiss-Italian dairy country.
This is the same cheese as the Estero Gold, only this is aged for a minimum of 18 months developing a stronger flavor, a harder and dryer texture.