Current Featured Cheese - May 2025

We are honored to share with you an example of San Simón da Costa that is still handcrafted using traditional cheesemaking methods. Visually, the cheese is instantly identifiable by the unique shape of its mold, large cones that resemble cow’s teats. Our fourth-generation cheesemaking family– along with their four employees – still make their award-winning San Simón da Costa adjacent to their home in another small building on their property...

Swiss cheesemaker, Reto Güntensperger, is a third-generation cheesemaker from the Saint Gallen Canton in Switzerland. The home in which he grew up was adjacent to the family’s historic Bodmen Dairy. In fact, his bedroom was only a few steps away from the cheesemaking room where the first two generations of cheesemakers, his grandfather and father, handcrafted Appenzeller cheese in a 1,500-liter vat. In 1999, Güntensperger’s father and two brothers purchased and rebuilt an empty, unused dairy in the village of Bütschwil, to expand and modernize their cheese production and ready the company for future family generations. Twenty years later, Kaserei Bütschwil maintains a balance of cheesemaking tradition and efficacy.

Although cheesemaker Jesse Werner is making quite a few outstanding cheeses, we simply had to share their flagship cheese with you. It’s aged for 12 months and hand dipped in a bright red wax as the early settlers did. The cheddar flavor is an outstanding balance of sweetness and savory flavors. Many cheddars today are being made sweeter and sweeter, but this cheese is a step away from that trend.

This soft goat cheese won 1st in its class at the American Cheese Society awards in both 2015 and 2017. It’s a bloomy rind cheese with a wrinkly rind and white paste. The cream line, just under the rind, will age from the outside in and become creamier and creamier as it ages. The paste is soft and melts on your tongue. It's buttery in flavor and as clean as goat cheese comes.