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Cow Camembert Cheese (8 oz paper container): soft, creamy, surface ripened, cheese, aged 50 days. Similar to brie with a distinctive bloomy edible rind. Originated in Camembert, France 18th century. Ingredients: pasteurized cow milk, culture, calcium chloride, geotrichum and penicillium candidum, rennet, salt. -
Cow Colby Cheese (8 oz Vacuum bag): semi-hard, sliceable, aged 60 days, made from pasteurized cow milk. Sweet nutty flavor, milder than cheddar for sandwiches, salads & snacks; melts well. Originated in Colby, Wisconson in the 1800s. Ingredients: pasteurized cow milk, culture, rennet, salt. -
Cow Cream Cheese Garlic Herb (8.5 oz tub): spreadable, mild cheese made with cow milk and cream, known for a high fat content. Flavored with garlic and herbs, fresh, no stabilizers or fillers. It was first mass produced in the 1870's in New York and Philadelphia. Ingredients: pasteurized cow milk, garlic*, oregano*, culture, vegetable rennet, salt, *=organic. -
Cow Cream Cheese Honey Cin (8.5 oz tub): spreadable, mild cheese made with cow milk and cream, known for a high fat content. Flavored with honey and cinnamon; fresh, no stabilizers or fillers. It was first mass produced in the 1870's in New York and Philadelphia. Ingredients: pasteurized cow milk, honey*, cinnamon*, culture, vegetable rennet, salt, *=organic. -
Cow Cream Cheese Plain (8.5 oz tub): spreadable, mild cheese made with cow milk and cream, known for a high Philadelphia. Ingredients: pasteurized cow milk, culture, vegetable rennet, salt, *=organic. -
Cow Farmers Cheese (4 oz vacuum bag): soft, yet sliceable, fresh cheese with ancient origins from around the world. Ingredients: pasteurized cow milk, culture, rennet, salt. -
Cow Farmers Chili Cheese (4 oz vacuum bag) soft, yet sliceable, fresh cheese with ancient origins from around the world. Ingredients: pasteurized cow milk, chili, culture, rennet, salt. -
Cow Feta in Brine (6.5 oz jar): crumbly, slightly grainy, salty cheese formed in blocks made with pasteurized cow milk and stored in salt brine. With ancient origins in Greece, it is generally served in salads, in pastries. Ingredients: pasteurized cow milk, culture, rennet, salt. -
Cow Feta Dressing (7.5 oz jar) Ingredients: cow feta, olive oil, sunflower oil, garlic, thyme, rosemary, oregano, red pepper, olives, balsamic vinegar. -
Cow Feta Mar Rosemary (7.5 oz jar): crumbly, slightly grainy, salty cheese formed in blocks made with pasteurized cow milk and marinated in olice and sunflower oils and dried rosemary. With ancient origins in Greece, it is generally served in salads, in pastries. Ingredients: pasteurized cow milk, olive oil, sunflower oil, dried rosemary, culture, rennet, salt. -
Cow Feta Mar Tom Basil (7.5 oz jar): crumbly, slightly grainy, salty cheese formed in blocks made with pasteurized cow milk and marinated in olive and sunflower oils and dried tomatoes and basil. With ancient origins in Greece, it is generally served in salads, in pastries. Ingredients: pasteurized cow milk, olive oil, sunflower oil, dried tomatoes, dried basil, culture, rennet, salt. -
Cow Fontal Chili Cheese 4 oz. semi-hard, sliceable, made from pasteurized cow milk. Ingredients: pasteurized cow milk, culture, rennet, chili salt. -
Cow Fontal Shallot Herb Cheese 4 oz. semi-hard, sliceable, made from pasteurized cow milk. Ingredients: pasteurized cow milk, culture, rennet, shallots & herbs salt. -
Cow Fromage Blanc Basil 7.5 oz a spreadable cheese made in the style of French Chevre -
Cow Fromage Blanc Honey Lavender 7.5 oz spreadable honey lavender cheese made in French chevre style. -
Cow Jack Cheese 4 oz. Aged 90 days. Semi-hard, sliceable, made from pasteurized cow milk. Ingredients: pasteurized cow milk, culture, rennet, salt. -
Cow Kefir maple (16 oz jar): bacterially fermented milk, slightly sweetened, higher in nutrients and probiotics than yogurt. Ingredients: pasteurized cow milk, organic maple syrup, culture. -
Cow Kefir plain (16 oz jar): bacterially fermented milk, higher in nutrients and probiotics than yogurt. Ingredients: pasteurized cow milk, culture. -
Out of stock
Cow Mozzarella (8 oz vaccum bag): semi soft non-aged cheese prepared using the pasta filata (stretched curd) method with a high moisture content and melts wel. It has 12th century origins in southern Italy. Ingredients: pasteurized cows milk, vinegar, salt. -
Cow Quark Garlic Herb (8.5 oz tub): spreadable, mild tasting, non-fat cheese made with cow skim milk; fresh, no stabilizers or fillers. Quark is German for curd and originated in Baltic, Germanic, Slavic and Turkic regions. Ingredients: pasteurized cow milk, garlic, parsley, culture, vegetable rennet, salt. -
Cow Quark Plain (8.5 oz tub): spreadable, mild tasting, non-fat cheese made with cow skim milk; fresh, no stabilizers or fillers. Quark is German for curd and originated in Baltic, Germanic, Slavic and Turkic regions. Ingredients: pasteurized cow milk, culture, vegetable rennet, salt, *=organic. -
Cow Quark Shallot Herb (8.5 oz tub): spreadable, mild tasting, non-fat cheese made with cow skim milk; fresh, no stabilizers or fillers. Quark is German for curd and originated in Baltic, Germanic, Slavic and Turkic regions. Ingredients: pasteurized cow milk, shallot*, herb mix*, culture, vegetable rennet, salt, *=organic. -
Cow Ricotta Cheese (8.5 oz tub): fresh, acid-coagulated cheese made with cow milk, often from the whey resulting from prior cheese making;; no stabilizers or fillers. Ingredients: pasteurized cow milk, vinegar, salt. -
Cow Sharp Bakers Cheese. This is an 8 ounce block of sharp 90 day aged cheese excellent for baking and cooking. It is a brined colby. semi-hard, made from pasteurized cow milk. Originated in Colby, Wisconson in the 1800s. Ingredients: pasteurized cow milk, culture, rennet, salt.
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