Queso De Mano
Hints of toasted almond and earthy notes make this appealing, natural rind, aged Spanish-style cheese as versatile as it is user-friendly. Try it on a cheese plate, in pesto, grated over eggs, pasta, or salads, or melted in sandwiches. Pair with Hefeweizen or light-to-full-bodied red wines. Ingredients: Cultured, raw goat milk, salt, microbial rennet Awards: […]
Buttercup
Made with a mix of pasteurized goat and cow’s milk, this easygoing, wax-coated, semi-soft cheese is a hit with kids. Consider it your best friend in the kitchen; we love it on toasted ham-and-cheese sandwiches. Ingredients: Cultured, pasteurized goat milk, cultured, pasteurized cow milk, salt, microbial rennet Click here to see more about Haystack Mountain […]
Cashmere
Made from double cream organic cow milk, Cashmere is silky, rich, earthy and decadent. Buttery, and creamy, with elements of both sweet and savory cream, Cashmere shines on a cheese board or slathered on a baguette. Pack size: 6 / 8oz Click here to see more about Haystack Mountain and our other cheeses published at […]
Herbes De Provence Chevre
This classic fresh semi-soft cheese is fashioned into logs and coated with Herbes de Provence. Ingredients: Cultured, pasteurized goat milk, Herbes de Provence, salt, microbial rennet Click here to see more about Haystack Mountain and our other cheeses published at the World Cheese Map … Credits: Haystack Mountain
Boulder Chevre
The classic, fresh style that put us on the map is tangy, with clean, citrus and grass flavors and a firm, creamy texture that make it ideal for crumbling on everything from salads to pasta; sip with a crisp Sauvignon Blanc, rosé, or lager. Ingredients: Cultured, pasteurized goat milk, salt, microbial rennet Awards: American Cheese […]
Colby
Colby is a semi-hard cow’s milk cheese from the United States. Colby is similar to Cheddar, but does not undergo the cheddaring process. Considered a semi-hard cheese, Colby is softer, moister, and milder than cheddar because it is produced through a washed-curd process. During this process, the whey is replaced with water during the cooking time, reducing the curd’s acidity, and resulting in Colby’s characteristically mild flavor. Monterey Jack […]
Monterey Jack
Very mild and buttery in flavor with a bit of tang, Monterey Jack is one of the few all-American cheeses. Because of its young age and relatively high butterfat content, it’s a great melter. It often comes mixed with hot pickled peppers to make Pepper Jack cheese. Melted in casseroles, grilled cheese, over chili, cheese dip, […]
Maytag
Maytag is a blue cheese produced on the Maytag Dairy Farms outside of Newton, Iowa, the former home of the Maytag Corporation. In 1938, Iowa State University developed a new process for making blue cheese from homogenized cow’s milk instead of the traditional sheep’s milk. In 1941 production of the cheese was started by Frederick L. Maytag II and Robert Maytag, grandsons of the […]