Crescenza-Stracchino is made in small batches from whole cow’s milk gathered each day from local farmers. Made in petite 3.5-pound wheels, this fresh rindless cheese offers a milky flavor and tender texture. When allowed to age, Crescenza-Stracchino develops an addictive pleasant tanginess and creamy softness. One taste is never enough. - Belgioioso

A unique pairing of creamy cheddar with tingling horseradish and zesty parsley. Creamy cheddar is blended with horseradish and parsley, producing a tangy and zesty flavour with a tingling edge of heat. Melt on steak or partner with cold roast beef in a sandwich for an absolute flavour sensation. From a drinks perspective, Harlech needs a strong partner, such as a robust red wine or dark ale. - Somerdale

Our signature recipe made from shredded Thomasville Tomme, Sir Kensington Mayo mayonnaise, Spanish piquillo peppers and other spices. The Pimento cheese has been recognized by the American Cheese Society with a 1st Place award and received a 99 out of 100 in the Flavored Cheese Category. - Sweet Grass Dairy

Port Salut is a creamy, mellow semi-soft cow’s milk cheese with a bright orange rind and a mild, sweet flavor. Unlike many other French cheeses, Port Salut is rather mild and sweet in flavor. Its light yellow paste is smooth and velvety with a touch of tanginess. Port Salut may be served at room temperature as a table cheese, but it also melts well for cooking.

Aged Sheep Milk Cheese Made Exclusively For Cypress Grove in Holland. Lamb Chopper® is our only sheep milk cheese, but that’s not its only claim to fame. Lamb Chopper has a buttery color, smooth texture, and is mild on the palate — this is a nutty, subtly sweet cheese that’s semi-firm and meltable, thanks to the higher fat in sheep milk. Aged three months. - Cypress Grove

Lookin' sharp, cheddar. These iconic dairy-free shreds deliver a velvety melt and smooth texture, full of flavor, all without the dairy. Perfect for nachos or a gooey grilled cheese, just like mom used to make. - Daiya

There are probably more versions of pimento cheese spread in the South than there are grandmothers. Ours, made just down the road at Zingerman's Creamery, is a salty/tangy/spicy mix of Cabot Vermont Cheddar, Hellmann’s mayo, pimento peppers and spices. On a cracker. On a burger, with or without a few slices of bacon. On a slice of bread. Alongside a good crisp apple or a pile of potato chips. - Zingerman's

Characteristics of moisture, acidity, salt levels, curd quality, texture, color, and flavor are all carefully assessed at regular intervals throughout the aging process. Certain subtle flavor attributes detected at grading are known to take the cheddar down different flavor paths. This is what we identify to become our “Vintage Cheddar”, aged 3+ years.- Old Quebec

Hold on to your hats, this cheese is going to take you for a wild ride. At first you'll notice that this is by far our creamiest cheese yet, but then you'll get hit with a ridiculous amount of mouth-tingling horseradish. This skillfully-blended lactose-free cheese loves to be melted on an old-fashioned hamburger or to be served with gourmet cranberry chutney. Perhaps the simplest way to enjoy it is layered on a ham sandwich.

Infused with the robust flavor of whiskey, Kerrygold’s rich and creamy Aged Cheddar now has unique undertones of the smooth, woody and nutty taste of pure Irish Whiskey. Entrenched in the history and traditions of Ireland, Cheddar and whiskey are now together in one spirited Irish grass-fed cow’s milk cheese. - Kerrygold

Winner of 6 major awards. This is a cheese for the spice lover who doesn’t shy away from cayenne. Every nibble that includes the rind will give you a nice punch of heat balanced with the sweet creaminess of the cheddar. Big John’s Cajun is rubbed with a blend of garlic, celery seed and cayenne. These ingredients infuse the cheddar with savory notes that remind us of the best dang wood-fired pizza you’ve ever had. - Beehive Cheese