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Our Comprehensive guide to our products

Produce Encyclopedia

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Soft Cheeses

Brie

Brie

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.

Burrata

Burrata

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.

Chevre

Chevre

The most recognized type of goat cheese, this chevre has smooth texture, fresh flavor and a tangy, citrus finish.

Cottage Cheese, Small Curd

Cottage Cheese, Small Curd

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.

Cream Cheese

Cream Cheese

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

Cream Cheese

Cream cheese is categorized as a fresh cheese since it is unaged. As a result, it has a short shelf life, once opened.

Fresh Mozzarella

Fresh Mozzarella

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

Fresh Mozzarella Curd

Fresh Mozzarella Curd

Making mozzarella is a two step process. Turning the milk into curd, then turning the curd into mozzarella.

Fromage Blanc

Fromage Blanc

Fromage Blanc in a fresh spreadable cheese. This fresh cheese has a distinct tangy flavor with a mild lemon finish.

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.

Ricotta

Ricotta

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