Alpine: Made with traditional cheesemaking techniques developed in the Alps, these cheeses are long lasting, great melters, and bursting with nutty, fruity and floral flavors!
Bloomy: Named for the blooms of mold that develop on the surface of these high moisture, acidic cheeses, when you hear bloomy you should be thinking oozy, tangy, and buttery!
Blue: A style named for the color of mold marbling the paste, not all blues need be atop salad or wings. Here, blue mold balances and complements other big flavors.
Cheddar/Table: These styles require one trait above all else - Snackability. Their primary role is to sit out all day to be hacked at alongside meals, drinks and whatever else the day might hold.
Gouda: Why does everyone love gouda so much? Because, much like the Dutch, they’re sweet and easy going! Washing the curd during the make means low lactose, low acid, and lots of sweetness.
Grana: Parmigiano Reggiano may always be king, but America is making some grate headway on this cooked, pressed-curd style. Shave or grate it atop anything from Arugula to Ziti!
Natural/Tomme: Aged, earthy and complex, these wheels typically take on a mix of multiple surface molds as the paste below continuously develops its flavor and texture.
Washed: Regular brine washes on lower-acid cheeses promote a tacky, orange rind of (good) bacteria. Milky pastes combine with funky, meaty rinds to create these lovely stinkers.