Our Comprehensive guide to our products
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.
The most recognized type of goat cheese, this chevre has smooth texture, fresh flavor and a tangy, citrus finish.
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.
It is smooth, mild, and slightly sweet/sour with a distinct milk flavor. The texture is creamy and much softer than mass-processed mozzarella.
Making mozzarella is a two step process. Turning the milk into curd, then turning the curd into mozzarella.
Fromage Blanc in a fresh spreadable cheese. This fresh cheese has a distinct tangy flavor with a mild lemon finish.
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.
Ricotta is technically not a cheese at all, but a by-product of cheese.