Chocolate and cheese unite beautifully in this award-winning American Original. Made with goats milk and rubbed with cocoa powder. The cocoa flavor is subtle, the rind a lovely brown and the end result like nothing youve ever tasted. Cocoa Cardona has won several awards, 1st Place at the 2004 and 2nd in 2006 American Cheese Society Competition and Best of Class & Overall Second Runner-Up out of 1,... more...

Chocolate and cheese unite beautifully in this award-winning American Original. Made with goats milk and rubbed with cocoa powder. The cocoa flavor is subtle, the rind a lovely brown and the end result like nothing youve ever tasted. Cocoa Cardona has won several awards, 1st Place at the 2004 and 2nd in 2006 American Cheese Society Competition and Best of Class & Overall Second Runner-Up out of 1,000 entries in the 2005 U.S. Championship Cheese Contest.   less...

By World War II, cheese production in Wales had nearly ceased; run out of business by large cheese making factories in England. Fortunately for us, there has been a revival of old ways by a new generation of cheese makers. They have saved Caerphilly the only traditional Welsh cheese still made from the factory-made processed form it had become in England to its original farmhouse character. Now th... more...

By World War II, cheese production in Wales had nearly ceased; run out of business by large cheese making factories in England. Fortunately for us, there has been a revival of old ways by a new generation of cheese makers. They have saved Caerphilly the only traditional Welsh cheese still made from the factory-made processed form it had become in England to its original farmhouse character. Now they are creating other fine cheeses such as Red Dragon, also known as Y-Fenni. This smooth, firm tast   less...

This is an unusual triangular shaped large log with a white mold rind and generous blue vein. And on top of all that, it is also a goat cheese The texture is thick and smooth, while the flavor at its peak can be rich, like a goat Gouda with a distinct blue sharpness and tang. This cheese needs special attention when storing -- the rind must have room to breathe or it will turn on it and ammoniate ... more...

This is an unusual triangular shaped large log with a white mold rind and generous blue vein. And on top of all that, it is also a goat cheese The texture is thick and smooth, while the flavor at its peak can be rich, like a goat Gouda with a distinct blue sharpness and tang. This cheese needs special attention when storing -- the rind must have room to breathe or it will turn on it and ammoniate quickly. The payoff is an absolutely unique piece of cheese that is well worth the careful handling.   less...

Lappi is so named because its recipe was developed in the Lapland region of Finland. It is made from partially skimmed cows milk, which results in a cheese nearly identical to Emmental except that it is pasteurized, and so is slightly less flavorful. It is also similar to Swiss cheese, but with smaller holes and a slightly firmer texture. Lappi is a favorite among those who prize a mild nature and... more...

Lappi is so named because its recipe was developed in the Lapland region of Finland. It is made from partially skimmed cows milk, which results in a cheese nearly identical to Emmental except that it is pasteurized, and so is slightly less flavorful. It is also similar to Swiss cheese, but with smaller holes and a slightly firmer texture. Lappi is a favorite among those who prize a mild nature and sweet taste. It is a classic melting cheese and can be substituted in nearly all Fondue recipes.   less...

For complexity and intensity of flavor, it is genuinely hard to beat the Morbier from Perrin. The raw milk contributes Great depth and the cheese making are flawless. They succeed with a Morbier that is fruity and aromatic with hints of earth and A perfect salt balance. The texture is unctuous and supple. Please refer to the history and legends of Morbier detailed in the Description of Morbier Jur... more...

For complexity and intensity of flavor, it is genuinely hard to beat the Morbier from Perrin. The raw milk contributes Great depth and the cheese making are flawless. They succeed with a Morbier that is fruity and aromatic with hints of earth and A perfect salt balance. The texture is unctuous and supple. Please refer to the history and legends of Morbier detailed in the Description of Morbier Jura.   less...