July 14 is Bastille Day, France’s national holiday celebrating liberty and French culture. In honor of the occasion, we are showcasing a delicious selection of French cheeses, including a decadent triple crème, a classic brie, and a rich sheep’s milk cheese.
Why Go Anywhere Else? A World of Cheese All In One Place! Wisconsin is one of those places that does one thing better than anyone else anywhere. No other place in the country has the same access to such exceptionally produced dairy. And it all starts with their dedicated dairy farm families.
Epicure Foods's story begins in 1971 when founder Damir Drezga imported his very first pallet of Gouda from the Netherlands. Today, over 50 years later, Epicure has grown to importing quality cheese, charcuterie, and various gourmet products from all around the globe.
Fromagerie Guilloteau uses only fresh milk from local French farms that is never more than 24 to 72 hours old, adding even more value (and flavor!) The cheese's even, creamy textures, delicate and unique tastes, and very fine rinds must be tasted to be truly valued. And for those who already know--the value of any bite of Guilloteau is truly priceless.
The Fromager d’Affinois line of cheeses offer silky, smooth, mouthcoating creaminess and a decadently rich, buttery taste. Made with pasteurized cows’ milk and available in a variety of flavors using only the freshest ingredients, there is a d’Affinois for everyone to adore.
Saint Angel is a cow's milk triple cream cheese with incredibly smooth texture and big, buttery flavors that will not go unnoticed. For those craving an even creamier bite, Saint Angel cheese is the perfect match. With a delicate, white bloomy rind and base flavor of sweet cream and mild mushrooms, it delights with every bite and becomes even more rich and robust with age.
As the centerpiece of a cheeseboard or served as an elegant dessert with just a few compliments, Fromagerie Guilloteau cheeses are sure to delight on any occasion.
Crafted from the finest pasteurized cow's milk, Cantalet undergoes a meticulous 30-day aging process in the cellars of Riom-ès-Montagnes, and proudly bears the prestigious Protected Designation of Origin.
FR-723 Tomme Saint Georges
Tomme Saint Geroges
Tomme saint georges
CHEESE THE MOMENT.
25 Years Of Artisan Cheese, Sustainability and Family Tradition.
US-170 Original Blue | 1x6.8lb | $11.79/LB
US-176 Bay Blue Wheel | 1x6.5lb | $12.79/LB
US-2501 Fennel Blue Wheel | 1x6.5lb | $13.69/LB
US-199 Original Blue Wedge | 16x6oz | $77.39/CS
US-182 Bay Blue Wedge | 8x5oz | $38.99/CS
SHARING LIFE, LOVE & FOOD.
Deeply rooted in traditional Italian value and uniquely crafted recipes perfected over generations. Consumers around the world enjoy the timeless Croccantini artisan crispbread crackers while gathering with family and friends or eating as a tasty snack on their own.
Minis 12x6oz | $26.89/CS
US-1415 Multigrain
US-1419 Rosemary
US-1413 Pepper
US-1411 Original US-1421 Toasted Sesame
Croccantini
| $26.39/CS
ALBERA is a semi-mature cheese crafted from a harmonious blend of cow and sheep’s milk. Aged for 75 days, it show-cases a mild, inviting aroma characteristic of blended semi-mature cheeses. Its flavor profile is delicately lactic, complemented by the fresh and creamy notes of high-quality milk.
Bold yet restrained, these blue cheeses are handcrafted with fresh milk from local Wisconsin farms.
Belletoile, a luscious 70% triple crème, is a bloomy rind cheese made by the French fromagerie, Hutin. Both rich and mellow in flavor, Belletoile Triple Crème is a spreadable cheese that is creamy, buttery and luscious. It is great before dinner on crusty French bread, or as a dessert topped with brown sugar and slivered almonds or with ripe berries. This cheese ripens with age.
A hot kick! Bell pepper, jalapeño and cayenne chili provide a spicy kick to this soft cheese while its richness keeps the overall intensity well balanced. This chili pepper cheese has an edible rind that is much thinner and gentler in taste than that of French brie cheeses. It is the funky addition to an assorted cheese platter and makes the best spicy grilled cheese ! Match with a smooth Shiraz or Grenache.
AOP Ossau Iraty is a pure sheep's milk cheese made with sheep's milk exclusively from the Basque Country. It is a traditional cheese from the mountains which links two regions of France in the Western Pyrenees. Ossau iraty name stems from the combination of the Ossau Valley and the Iraty Forest of the region. They have maintained old world techniques in shepherding and production even today.
Paysan Breton was founded in 1969 by farmers who came together to improve their dairy production, make a better living and ensure the transfer to their farms to the following generations. 55 years later, our aim is still the same. A responsible farming brand
Traditional Butter with Guérande Salt Crystals
Renowned in France for its high quality, our traditional creamy butter is made with hand harvested sea salt crystals from the Guérande marshes. This recipe will delight your palate.
FR-023 Traditional French Butter with Sea Salt 10x8.8oz |
L’Original Brie
L’Original Brie is matured to give it that fruity flavour that cheese lovers just can’t resist. This essential addition to any cheeseboard is also delicious on a slice of bread.
Madame Loïk Whipped Cheese
All the freshness of Brittany are contained in our cheese spread. Plain with salt crystals from Guérande or garlic with herbs, for truly gourmet moments.
Why Go Anywhere Else? A World of Cheese All In One Place!
Wisconsin is one of those places that does one thing better than anyone else anywhere. They've been making cheese in Wisconsin for over 180 years, which may be one reason they win so many awards for it. It's what happens when a whole state dreams in cheese. They're committed to treating cows and land with the utmost care and respect because quality care yields quality products, and quality products create happy dairy lovers. It's just one of the ways they've earned the name 'America's Dairyland'.
"In Wisconsin, we treat our cows with kindness and respect. After all, without heir hard work we wouldn't have a livelihood. Wisconsin farmers strive to offer the most comfortable, clean bedding and living conditions possible. Dairy cows have access to feed, as well as fresh, clean water 24 hours a day. Regardless of the type of barn, dairy farmers focus on properventilation and protection from the elements."
The Wisconsin Master Cheesemaker Program is a major reason that Wisconsin makes over 600 different kinds of cheese. Wisconsin is actually the only state in the U.S. with this level of certification. Skilled cheesemakers with over a decade of experience enter this three-year program to perfect making specific varieties of cheese. When the Master Cheesemaker program was created, Wisconsin dairy farmers had no idea the impact that all of that mastery would have. They couldn't foresee the dominance at award shows around the world, or that Wisconsin cheesemakers would go on to make more kinds of cheese than anywhere else on the planet! Find your next favorite cheese by reading on to see some of our finest Wisconsin cheese producers!
Wood River Creamery
Wood River Creamery cheeses are masterfully made to perfection. These cheeses are handcrafted by Master Cheesemakers
12x8oz | $35.99/CS
US-1550 Original US-1551 Black Truffle
US-1552 Mango Habanero
US-1553 Chipotle Garlic
US-1554 Smoked Peppercorn
US-1555 Roasted Red Pepper
US-1556 Northwoods Cheddar
US-1557 Herbes De Provence
US-1585 Triple Pepper
US-1589 Gouda Gruyere
Cady Creek Farms
The unique cheese making process gives Cady Creek Farms cheese better body, consistency, and flavor, and makes slicing a breeze CadyCreek Farms cheese is made by a licensed Wiscons in Master Cheesemakers. Made with milk that has No Artificial Growth Hormones.
Gouda |12x7oz | $28.99/CS
US-1590 Rosemary
US-1591 Creamy
US-1592 Hickory Smoked
US-1599 Truffle
Inspired by their Swiss heritage, Roth Cheese proudly calls the rolling hills of Wisconsin home. Roth cheeses are handcrafted by a team of cheesemakers and their supporting crew.
The people of Kindred Creamery believe in the importance of integrity fairness, equity and responsibility to the community. How cows are treated builds their contentment and leads to higher quality cheese.
Meister Cheese, founded in 1916 in Wisconsin, has grown into a top premium cheesemaker. They use sustainable methods and local partnerships to deliver custom flavors on time.
Jack Cheeses | 12x6oz | $37.09/CS
US-9060 Bruschetta Jack
US-9061 Banana Pepper Jack
US-9062 Garlic Pesto Jack
US-9063 Muscoda Mayhem Colby Jack US-9064 Wild Morel and Leek Jack
Sartori has cultivated artisanal cheese from Wisconsin farms for over four generations, and the journey is just beginning.
Made in Wisconsin and rooted in the traditional recipes developed long ago in their Italian Market store front, DiBruno's cheese spreads are some of their most popular products. With a cheddar base and selection of flavors ranging from hot and spicy to smooth and delightful, there's only one way to discover your favorite.
Di Bruno Bros. Spreads | 6x7.6oz | $21.99/CS
US-1520 Abbruzze Spicy
US-1521 Gorgonzola
US-1522 Provolone Chianti
US-1523 Port Wine Cheddar
US-1524 Pinot Grigio Fig
US-1525 Cheddar Horseradish Bacon
US-1526 Roasted Garlic & Herb
US-1527 Smoked Gouda Beer
Deer Creek
Deer Creek Cheese brings the very best and most consistent cheeses to market by selecting exceptional specialty vats and working with top cheesemakers in Wisconsin to create unique originals and revive classic heritage cheeses.
US-1350 The Stag Wheel | 1x22lb | $10.09/LB US-1352 Vat 17 World Cheddar | 2x5lb | $11.59/LB US-1354 The Blue Jay Wheel | 1x6lb | $10.89/LB US-1357 The Rattlesnake | 1x12lb | $9.49/LB US-1381 The Doe Wheel | 1x12lb | $9.49/LB US-1383 The Robin Wheel | 1x12lb | $7.19/LB US-1385 The Wild Boar Wheel | 1x12lb | $9.69/LB
The Big Moo
A little cheese company with a big Wisconsin heart that believes small, hand-crafted batches and happy cows make for the best cheese in the world. Cooks up crispy on the outside, warm and oh-so incredible on the inside. THE BIG MOO is made with 3 simple ingredients. Local Wisconsin milk, cheese enzymes, and salt. Sear-iously good cheese!
6x6oz | $21.39/CS
US-9330 Oh So Original
US-9331 Bakin' Bacon
US-9332 Roasted Garlic
US-9334 Cheesy Pizza
US-9335 Hoppin' Jalapeno
The imposing Charles Arnaud cellar is dedicated exclusively to Comté cheeses reserved by cheese and dairy product sellers. The cheese rounds are selected on the spot by Master cheese makers.
Comté Quarters
AT THE HEART OF EVERY THISTLE HILL WHITE STILTON IS A LIGHT AND FRESH, YOGURT-LIKE FLAVOR WITH A SOFT, DENSE AND CRUMBLY TEXTURE. WHITE STILTON IS WIDELY USED BY BLENDED CHEESE MAKERS AS ITS CRUMBLY TEXTURE AND CREAMY FLAVOR COMPLIMENT BOTH SAVORY AND SWEET A DDITIONS
Imagine...a green setting in the heart of Auvergne where cows graze serenely between 700 and 1,200 meters above sea level to produce exceptional milk.. It is in this natural setting nestled in the Livradois-Forez regional natural park, on this mountain and plateau and that the Société Fromagère du Livradois produces or refines Auvergne cheese PDOs and other regional cheese specialties every day.
Saint Nectaire Auvermont is a semi-soft, uncooked pressed cheese salted in brine and ripened for at least 28 days. This dense cheese has a silky texture with a soft acidity, and its taste is simila to that of Reblochon with hints of hazelnut and mushrooms.
FR-621 St. Nectaire Auvermont 2x4lb | $9.39/LB
Raclette is the world’s most famous melting cheese as well as a beloved dish originally created by Alpine cheesemakers feasting upon boiled potatoes and cornichons topped with the melted cheese.
FR-530 Raclette Livradois Small Wheel Pasteurized 1x7lb | $8.79/LB
FR-532 Raclette du Haut Livradois
Unpasteurized 1x15lb | $9.49/LB
France’s response to Stilton, Fourme d’Ambert is the ideal blue. The flavor is buttery, salty, and full, with a nice kick of an earthy flavor on the final note.
FR-371 Fourme D'Ambert Or Dome | 2x5.5lb | $10.09/LB
Well-balanced salt and spice makes Bleu d'Auvergne a perfect companion for cooking or for winding down with some Barsac dessert wine. It is still produced by centuries-old traditional methods, salted by hand and ripened slowly.
FR-016 Bleu D'Auvergne Or Dome RM 4x2.75lb | $10.09/LB
FR-088 Bleu D'Auvergne Milledome 2x6lb | $8.19/LB
A family business for 3 generations, the Société Fromagère du Livradois perpetuates the traditional dairy and farm production of many Auvergne cheeses based on the quality of the milk, immutable manufacturing processes and exceptional ripening quality.
If you're looking to elevate your summer barbecue spread, gouda stuffed burgers with caramelized onions offer a rich and indulgent twist on a classic cookout favorite. Each burger patty is generously filled with creamy, melty CADY CREEK FARMS GOUDA CHEESE, creating a molten center that bursts with flavor in every bite. Grilled to perfection and nestled inside a buttery brioche bun, the burgers are crowned with a generous heap of maple-glazed caramelized onions, adding a sweet and savory depth that pairs beautifully with the smoky char of the beef. It’s a decadent centerpiece that’s sure to impress guests and satisfy hearty appetites.
For a lighter yet equally satisfying option, KYNTHOS HALLOUMI BBQ SKEWERS bring a bold, vegetarian-friendly flair to the grill. Thick chunks of halloumi cheese are bathed in a zesty marinade, then threaded onto skewers and seared until golden and crisp on the outside, while still tender and chewy inside. Their firm texture makes halloumi ideal for grilling, and their savory flavor pairs effortlessly with grilled vegetables or a drizzle of tangy yogurt sauce. These skewers are perfect as a side dish or a standout main course that even meat-lovers will crave.
INGREDIENTS:
• 2 tbsp butter
• 2 large cooking onions, thinly sliced
• 1/4 tsp each salt & pepper
• 1 tbsp maple syrup
• 1 tbsp cider vinegar
• 1 1/2 lb medium ground beef
• 1/4 cup bread crumbs
• 1 egg
• 1/4 cup grated onion
• 2 cloves garlic, minced
• 2 tbsp Dijon mustard, divided
• 1 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 1 tsp each salt and pepper
• 4 oz Cady Creek Farms Gouda Cheese, cut into four slices
• 4 brioche buns
• 1/4 cup mayonnaise
• 4 lettuce leaves
• 4 thick slices of tomato
INSTRUCTIONS:
1. Melt butter in a large skillet set over medium heat
2. cook onions, salt, and pepper for about 5 minutes. Reduce heat to medium, cook, about 40 minutes or until golden brown.
3. Stir in maple syrup and vinegar; cook for 2 minutes. Set aside.
4. In a large bowl, mix beef, bread crumbs, egg, grated onion, garlic, 1 tbsp mustard, tomato paste, Worcestershire sauce, salt and pepper.
5. Divide into 8 portions and shape into 1/2-thick patties. Sandwich each cheese slice between 2 patties, pinchto enclose cheese, seal edges.
6. Preheat grill to medium-high; grease grate well.
7. Grill burgers for 10 to 12 minutes or until meat is cooked through and the temperature reaches 160°F
8. Meanwhile, grill buns for about 1 minute or until lightly toasted.
9. Spread mayonnaise and remaining mustard over buns. Assemble burgers in buns with lettuce, tomato, and caramelized onions.
10. Top with bacon, if desired. Enjoy!
INGREDIENTS:
• 1 package Kynthos Halloumi, sliced
• 8 wooden skewers
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup Dijon Mustard
• 4 tbsp honey
• 2 tbsp red pepper flakes
• 1 tbsp pepper
• 1 tbsp salt
INSTRUCTIONS:
1. Pre-heat BBQ grill.
2. Cut Halloumi into 8 thick slices, approximately 1 in. each.
3. Slide skewer into the bottom of each slice
4. In a mixing bowl, combine dijon mustard, honey and red pepper flakes. Mix thoroughly.
5. With a basting brush, coat each slice of halloumi with mixture making sure all sides are well coated.
6. Place halloumi skewers on grill. Fry each side until grill marks can be seen forming.
7. Remove from grill and set on plate.
8. Sprinkle skewers with sun-dried tomatoes, salt and pepper and serve immediately.
