We like to think of this cheese as sharp cheddar's mild-mannered cousin. Perfect for Southwestern-style cooking, it pairs beautifully with chilies and classic spices like cumin, cilantro, and paprika. Shred it over nachos for a photo-worthy appetizer or sprinkle it atop tacos for a creamy bite. A longtime crowd favorite, Cabot Monterey Jack won 1st place at the World Championship Cheese Contest in 2018 - Cabot

Perfection by the spoonful, but divine on crackers, fresh baguettes, pasta, wood fired pizza, toast or bagels or as a dip for fruit or vegetables. - Crooked Face Creamery

Ash-Ripened; Bonne Bouche is French for Good Mouthful. As it ages, Bonne Bouche becomes creamy and more robust in flavor. - Vermont Creamery

Bijou is hand-shaped button of cheese with dense center and wrinkled Geotrichum rind. Bijou evolves with time, gaining a sharpness and complexity after thirty days. - Vermont Creamery

St. Albans is an aged cows' milk cheese and takes its name from the town of St. Albans, Vermont. Hand-shaped and aged for eleven days, these delicate cheese disks are packaged in sturdy ceramic crocks that double as a baking vessel. - Vermont Creamery

Aged 2 years, our Reserve Cheddar’s flavor is even bolder, sharper and more powerful than our Sharp Cheddar. - Pineland Farms

A raw milk cheese made right here in Wales, ME. Made in small batches and aged 6 years. - Sonnental

2023 World Cheese Awards Bronze Winner. Our newest flavor of Ricotta, fresh lemon zest and organic fennel! So bright and lemony, perfect for your morning toast or an afternoon treat. We love it best slathered on graham crackers! - Crooked Face Creamery

Double-cream mixed-milk. Named for the "Cream of Vermont," Cremont is a double-cream aged cow and goats' milk cheese with a unique cream color rind and luxurious, smooth interior. - Vermont Creamery

Our thyme goat cheese. A gentle blend of thyme and goat cheese. Pair with your favorite savory dish. - Fredrikson Farm

This specialty cheese is our version of Stracchino di Crescenza. The Northern Italian recipe yields authentic tangy flavor with soft creamy texture. We make it in small batches by hand, so there's limited quantity. We've won a few blue ribbons with this gorgeous rindless cheese. - Narragansett

Our Garlic and Herb goat cheese. With hand smashed garlic, muddled, herbs and goat cheese blend. Pair with your favorite charcuterie board. - Fredrikson Farm

Our award-winning fresh goat cheese is distinguished by its fresh milk taste, mild flavor and smooth texture. - Vermont Creamery

This Mozzarella family allows for culinary creativity with sauces, salads, pizzas, and more. - Maplebrook Farm

Bernadette is a pasteurized, washed rind, cows milk cheese aged in our cave here at Crooked Face Creamery. It is a bright young cheese, with cheddary notes and a bit of saltiness, sharpness and a lovely lightly washed rind. It's one of our newest cheeses here at Crooked Face. We love this cheese on a board with a little red pepper jelly as a garnish. - Crooked Face

This Mediterranean Style cheese can be grilled, baked or fried. It ends up keeping its shape on the outside but becoming oozy and delicious in the middle. Think 'grilled cheese' without bread! - Narragansett

In 2008 we produced our first make of Tarentaise, a farmstead cheese made using fresh raw milk from the Spring Brook Farm milking herd of 40 Jersey cows. It has a natural washed rind, is semi-firm in texture, and aged for a minimum of nine months. Tarentaise Reserve follows the same make process as Tarentaise but is allowed to age for a minimum of 12 months to produce a cheese that is even more complex in flavor. - Spring Brook Farm Cheese

Our cranberry orange goat cheese. With Maine Cranberries and fresh oranges this blend is a perfect sweet and sour snack. - Fredrikson Farm

Our Garlic and Herb goat cheese. With hand smashed garlic, muddled, herbs and goat cheese blend. Pair with your favorite charcuterie board. - Fredrikson Farm

Our Chive goat cheese. A hand mixed chive and goat cheese blend. Pair with your favorite charcuterie board. - Fredrikson Farm

Experience the rich, creamy goodness of Cabot's Plain Cream Cheese. Made with fresh cream, our plain cream cheese delivers a rich, velvety taste and a lusciously soft texture. This spreadable delight is perfect for your breakfast bagel or adding decadent cream cheese flavor to your favorite dips and spreads. Cabot Creamery

Washed in brine, this cow's milk develops a pungency that balances with its innate sweetness - think browned butter and roasted nuts with cured bacon. Pudding-like consistency is soft and melts over the tongue, but is never runny, the roasty notes best with a Belgian-style dubbel ale. Closer to the rind, the earthiness of freshly shelled peanuts becomes more pronounced, and a bit of fig jam should be dolloped atop. - Von Trapp

Our original goat cheese. Great for recipes or used as a spread to make any snack a delectable treat. - Fredrikson Farm

Our cranberry orange goat cheese. With Maine Cranberries and fresh oranges this blend is a perfect sweet and sour snack. - Fredrikson Farm

Bernadette is a pasteurized, washed rind, cows milk cheese aged in our cave here at Crooked Face Creamery. It is a bright young cheese, with cheddary notes and a bit of saltiness, sharpness and a lovely lightly washed rind. It's one of our newest cheeses here at Crooked Face. We love this cheese on a board with a little red pepper jelly as a garnish. - Crooked Face

Paneer' is a kind of fresh cheese made by curdling milk using an acidic food ingredient like lemon juice, vinegar, buttermilk, yogurt (curd) or citric acid. Paneer is a soft yet firm, non-melting cheese that is made without using any kind of rennet. It is also not fermented or aged like other kinds of cheese. It’s a fantastic cheese to sear golden brown adding fresh garlic and rosemary. - Abraham's Creamery

Paneer' is a kind of fresh cheese made by curdling milk using an acidic food ingredient like lemon juice, vinegar, buttermilk, yogurt (curd) or citric acid. Paneer is a soft yet firm, non-melting cheese that is made without using any kind of rennet. It is also not fermented or aged like other kinds of cheese. It’s a fantastic cheese to sear golden brown adding fresh garlic and rosemary. - Abraham's Creamery

In 2003, Cabot Creamery asked us to age a special batch of cheddar, sparking a revolutionary collaboration. After more than a decade the cheese has developed into the cornerstone of our collection. After it comes to the Cellars, we coat the young cheese in lard and add an additional layer of cloth. The cheeses ripen in a specially calibrated vault in our Cellars, where they are constantly brushed, turned, and monitored for quality. - Jasper Hill