Cheese Style Guide

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 decadence!

Blue: A style named for the color of mold marbling the paste, not all blues need be atop salad or wings. Blues are regularly full flavored but are always balanced - spicy, fruity, buttery, earthy and fungal!

Cheddar/Table: These styles are known for snackability and versatility. Lower moisture and firmer texture means these wedges can hang out on the counter all day while maintaining their integrity.

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 be the king of this style, but America is making some grate headway on this super savory, 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 fully edible 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. Cream-forward pastes combine with funky, meaty rinds to create these lovely stinkers.