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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 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 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 Jack Cheese 4 oz.  Aged 90 days.  Semi-hard, sliceable, made from pasteurized cow milk.  Ingredients: pasteurized cow milk, culture, rennet, salt.
  • 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 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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