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The Cheese Guide C H E F S WA R E H O U S E .CO M

THE CHEFS’ WAREHOUSE is the premier specialty food distributor to unique and independent chefs, gourmet stores, hotels and restaurateurs across the US. From caviar to truffles, olive oil to foie gras, cheese to chocolate – our ingredient selection spans the diverse needs of creative, food-driven menus. Our perfectly seasoned team of professionals – the majority of which have earned culinary degrees – understand the unique needs of the challenging restaurant industry and partner with our customers to provide the ingredients, services and tools needed to ensure their success. OUR PRODUCTS The Chefs’ Warehouse is proud to offer a distinct variety of products to meet the unique needs of every kitchen. Our category managers are searching the globe to bring back the most impressive and innovative products in the world. Their discoveries – coupled with the requests of the customers we work with in each area – define our regional item selections. This catalog represents the depth of options our customers utilize for their Cheese and Charcuterie needs. OUR VENDORS & BRANDS The Chefs’ Warehouse is proud to partner with suppliers of exceptional quality and unique products. We work directly with our vendors to ensure that they are available for customer questions, concerns and face-to-face visits. In addition to offering many nationally and regionally sourced brands, we also source a variety of private labels that enable us to provide exceptional quality and great value. CATALOG NOTES With the ever changing dynamic of the food industry our selection is always evolving. The items in this catalog are a representation of products available throughout our company but not guaranteed to be stocked in all locations. Additional regional products are also available. Please use our website (chefswarehouse.com) and contact your sales representative for more details and local options so that we can fully service your needs.

For a complete listing of our cheese offerings, please visit chefswarehouse.com or connect with your sales representative.

THE CHEESE GUIDE

Table of Contents PROCESS OF CHEESE MAKING.............................................6

ALPINE .......................................................................20

CHEESE CLASSIFICATIONS....................................................7

A S I AG O. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 6

CHEESE AROMAS & FLAVORS...............................................8

BLUE..............................................................................30

CHEESE HANDLING & STORAGE..........................................10

BRIE & TRIPLE CRÈME...........................................................36

CHEESE TERMINOLOGY........................................................12

CHEDDAR..............................................................................42

CHEESE CONSORTIUMS......................................................14

F E TA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 2

THIS, THAT, & THE OTHER......................................................16

FONTINA.........................................................................54 GOAT..............................................................................58 GOUDA .......................................................................60 MANCHEGO & MAHÓN.........................................................66 MASCARPONE & RICOTTA...................................................70 MOZZARELLA .............................................................74 PARM & GRANA.....................................................................78 PECORINO....................................................................86 P R OVO LO N E . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 0 VEGAN......................................................................92 WASHED RIND.......................................................................94

C H E F S WA R E H O U S E .CO M

THE CHEESE GUIDE

C H E F S WA R E H O U S E .CO M

Process of Cheese Making M I L K & C U LT U R E

RENNET

AC I D I FI E D M I L K

CUR DS (CUT )

C U R D S ( D RA I N E D)

CUT TO EXP E L MO R E W HEY R I COT TA

FOR M & SA LT

CUR DS FR ES H

APP LY SURFACE BACTE R I A

SUR FACE WASH

I N OC U LAT E W I T H B LU E M OL D A N D P I E RC E

U N COOK E D & P R ES S E D

COOK E D & P R ES S E D

SOF T- R I P E N E D

WASHE D R I N D

B LU E

FI R M

HARD

THE CHEESE GUIDE

Cheese Classifications Cheese falls into a wide range of classifications, flavor profiles and styles. The following is a list of common varieties, with examples. Fresh Coagulated milk, drained of its whey. Curds are never ripened or cured. Examples include Cream cheese, Quark, Cottage cheese, Mascarpone and fresh Goat cheese. Soft-Ripened/Bloomy Rind Surface-ripened, i.e. sprayed or exposed to molds, with soft, creamy interiors. Their exteriors are thin, white and velvety. High moisture content lends itself to the creamy texture. These cheeses are never cooked or pressed. Examples include Brie and Camembert. Washed Rind Cheeses that are rubbed, washed or immersed in brine or spirits during the ripening process. Their ruddy, stinky rinds are the result of bacteria consuming the wash on the exterior of the cheese. High-moisture washed rind cheeses like Taleggio and Epoisses break down further, become soft and creamy and have sticky rinds. Blue Ripened with penicillium. Veining, or the development of the blue mold within the cheese, is created by piercing or “needling” the cheese to allow oxygen to interact with the mold. Examples include Gorgonzola, Roquefort, Stilton and Cabrales. Uncooked, Pressed (FIRM) Uncooked, pressed cheeses achieve their firm texture solely by pressing the drained curds to further extract moisture. Examples include Cheddar, Gouda and many Basque sheep’s milk cheeses. Cooked, Pressed (HARD) These cheeses are heated before pressing, making for a more elastic texture that can tolerate longer aging. Examples include Cantal, Gruyère, Emmental, Reggiano and Grana.

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Cheese Flavors & Aromas COW

GOAT

Sweet | Creamy | Buttery

Earthy | Capric | Tangy

Milk per day: 8 gallon avg.

Milk per day: 1 gallon avg.

SHEEP

WATER BUFFALO

Buttery | Earthy | Nutty

Creamy | Rich | Tangy

Milk per day: 1 quart avg.

Milk per day: 4 gallon avg.

CHEESE T YPE

AROMA

FLAVOR

Fresh

Clean | Creamy

Mild | Milky

(i.e Burrata)

Milky | Not Sour

Sweet | Tangy

Earthy | Floral

Buttery | Creamy

Soft Ripened (i.e Camembert)

Milky | Mushroomy

Washed Rind

No Ammonia | Barnyard

Barnyard | Beefy

(i.e Taleggio)

Beefy | Pungent Toasted Nuts | Truffles

Milky | Salty | Yeasty

Blue

Bacon | Beefy

Bacon | Buttery | Earthy

(i.e Gorgonzola)

Buttermilk | Grassy | Herby Pungent | Smoky | Sweet

Creamy | Earthy

Floral | Grass Pungent | Salty

Toasted Nuts

Smoky | Yeasty

Uncooked & Pressed

Butterscotch | Earthy

Buttery | Earthy | Grassy

Firm

Floral | Fruity

(i.e Manchego)

Pungent | Toasted Nuts

Rich | Rustic | Spicy

Cooked & Pressed

Caramel | Coffee

Butterscotch | Earthy | Floral

Hard

Floral | Gamey

(i.e Gruyere)

Pungent | Pineapple

THE CHEESE GUIDE

Hay | Herbal | Meaty

C H E F S WA R E H O U S E .CO M

Cheese Handling & Storage CUTTING:

HANDLING: When handling moldy, washed rind or blue cheeses, prevent the

Soft (Brie, Taleggio): Wire cutters are best to use as they will

transfer of molds and flavors by covering the cutting board with

disrupt the delicate rind and paste of soft cheeses the least and

paper. Fresh cheeses packed in water should always be accessed

render a clean, precise cut. Soft cheeses are generally

with clean, sterilized spoons or tongs to prevent the introduction

wedged. Tile-shaped soft cheeses (such as Taleggio) should be

of bacteria to the brine. Hands, surfaces and cutting tools should

cut into squares, rectangles or wedges, essentially cutting it like a

all be cleaned and sterilized between handling different cheeses.

cake so that each cut includes the rind. When done in rectangles, the edge pieces will have a higher rind to paste ratio.

MOLD: As a rule, green and blue molds on the surface of cheeses may be

Firm (Manchego, Gruyère): A large, double-handled cutting knife

cut away, if they have not compromised most of the cheese.

is a good option for with smaller wheels, while a cheese wire is

Mottling or browning on the exterior mold of soft-ripened cheeses

useful with larger format cheeses such as Gruyère.

is perfectly normal and is less an indication of undesirable mold

Once a larger wheel is halved or quartered with the wire, use a

than an ammoniated aroma.

double-handled cheese knife to section it out. Smaller wheels

Black molds however should be avoided and generally indicate a

should be wedged, and larger wheels may be wedged or

cheese should be discarded. It is also important to carefully store

blocked. Ensure each piece has adequate rind.

particularly moldy and blue cheeses separately from other cheeses to prevent the transfer of mold.

Block/Loaf (Cheddar, Jack): Pull or spring-loaded wire cutters are useful for block cheese, as there is less drag on the surface while

TEMPERATURE & HUMIDIT Y

cutting, particularly on softer cheeses like Jack, and they make

Cheese should be stored between 35° F and 42° F, ideally in a

even, squared-off cuts.

humid environment and away from drying fans or vents. While not always feasible, separate storage for cheese away from other

Hard (Parmigiano-Reggiano, Grana): These cheeses require

foods is ideal to avoid the transfer of molds to the food and other

specific tools to score, crack and split a wheel. A Scoring Knife

flavors to the cheese.

will have a curved hook at the end for scoring the hard rind bilaterally. The teardrop shape of a Parm Knife is inserted

WRAPPING

into the cheese to crack it and ultimately split it in half.

It is of utmost importance when unwrapping cheese, to discard the wrapping every time and re-wrap the cheese in fresh plastic wrap or paper. This minimizes undesirable mold development on the cheese and extends its shelf life. Perforated cellophane is an excellent wrapping choice for surface-ripened cheeses as it allows for air flow to and from the rind. Cheeses should be otherwise kept in their original wrapping until they are ready to be cut.

THE CHEESE GUIDE

C H E F S WA R E H O U S E .CO M

Cheese Terminology Affinage: French word for ripening cheeses.

Cave: Natural or constructed storage rooms for cheese. Preferred for their low light, high humidity levels and

Affineur: Oversees the final aging and development of cheese to

naturally- occurring bacteria that may be used to flavor

be ready for sale and/or consumption. Skilled in understanding

the cheese.

all varieties of cheese and the particular environment and aging conditions that result in the the best expression of that cheese.

Crème Fraiche: Cultured milk or cream, or a combination of both. The result is a thick fresh dairy product similar in consistency and

Ammoniated: Describes a decidedly pungent, ammonia-like nose

flavor to sour cream.

and/or flavor of a cheese, usually soft-ripened, when it has passed its prime. Depends on personal preference, but generally

Curds: The cheese solids remaining after milk is curdled and

considered an indicator that the cheese is overripe.

drained of its watery whey. Formed, pressed, cooked or uncooked, curds are the infant stage of cheese.

Au Lait Cru: French for “made with raw milk.” Double Crème: French term for cheese with at least 60% Bacterial Cultures: Used as starters in cheese-making to bring

matières grasse, or fat in its solids.

the milk to the proper acid level. They also contribute to the flavors and textures found in cheese.

Farmstead: A cheese that is made exclusively from milk that comes from the cheesemaker’s own animals.

Barnyard: A descriptor for cheese that references a musty, hay-like nose, or something akin to a barnyard. Generally

Fromage Blanc: Literally “white cheese” in French, Fromage Blanc

considered a good quality in certain cheeses, and does

is a fresh, cultured cheese similar in texture to cream cheese, but

translates to flavor.

with a lower fat content. Similar to Quark.

Brine: A mixture of salt and water used to wash or soak cheeses.

Harp: A device, like a large rake or comb, used for cutting cheese

Originally used to preserve and season cheeses, brines create a

curd. It has a long metallic handle and stiff tines or blades that can

protective barrier on the exterior allowing for longer aging.

be pushed and pulled through the curds.

Butterfat: The amount of fat in milk, and for cheese, the amount

Natural Rind: A natural rind is the naturally-developed exterior of

of fat found in the cheese solids. This is commonly labeled

a cheese without any additives such as wax, cloth or brining.

as matières grasse on French cheeses. A triple-crème cheese will have 75% butterfat in its solids, but because it is a high-moisture

Pasta Filata: Literally “stretched curd,” pasta filata cheeses are

cheese, the fat content overall will amount to closer to 40%.

those that are hand or machine-stretched while still warm and made into a variety of shapes. This stretching creates the

Butterscotch: The caramel-like flavor that develops in some aged

stringlike characteristic common to all pasta filata cheeses, such

cheeses. Often found in aged Goudas and some sheep’s milk

as mozzarella, provolone and, of course, string cheese.

cheeses. Paste: The interior of the cheese as opposed to the rind or Casein: The principal protein in cheese, it is precipitated out of the milk by curdling.

THE CHEESE GUIDE

exterior. Known in French as pâté.

Rennet: An extract of the stomach lining of baby mammals that contains digestive enzymes designed to coagulate milk. Vegetarian rennet can be produced from plants such as thistles and microbial rennet is made from fungi or yeast. Soft-Ripened: The soft, white, downy surface of a bloomy rind or surface-ripened cheese such as Brie. Usually results from a spray of penicillium on the exterior of the cheese. Triple Crème: French term for cheese with at least 75% matières grasse, or fat in its solids. Whey: The watery part of the milk that remains after the formation of curds. Whey contains proteins that when re-heated will coagulate to form ricotta cheese.

C H E F S WA R E H O U S E .CO M

Cheese Consortiums A .O.C . “Appellation d’Origine Contrôlée.”

This is the French designation of authenticity for cheeses that are produced to exacting standards in specific regions. Examples include Roquefort, Livarot, Reblochon and Selles Sur Cher.

A .O.P. “Appellation d’Origine Protégée

This is the French designation of authenticity for cheeses that are produced according to strict regulations in specific regions using traditional methods. It guarantees origin, quality, and time-honored production techniques. Examples include Comté, Camembert de Normandie, Reblochon, and Chabichou du Poitou.

D.O. “Denominación de Origen”

Spain’s designation for protected cheeses, and ensures any D.O.-marked cheese has been produced under exacting standards in specified regions. May be used in conjunction with the European Union PDO designation. Examples include Manchego, Valdeon and Cabrales.

D.O.P. “Denominazione di Origine Protetta”

Established for Italian food products, cheeses that are assigned the DOP denomination must be produced exclusively in very limited and strictly defined areas. Gorgonzola and Tallegio are two good examples of DOP cheeses

P.D.O. “Protected Designation of Origin”

Like D.O.P., also refers to Protected Designation of Origin. This designation was established by the European Union to recognize and create a legal framework to protect the integrity of certain European products. Examples of P.D.O. cheeses include Parmigiano-Reggiano, Feta, Roquefort and Manchego

P.G.I. “Protected Geographical Indication”

This is the European designation of authenticity for foods that are closely linked to a specific region, though not all stages of production must take place there. Known as Protected Geographical Indication (P.G.I.), it recognizes products with a distinct quality, reputation, or characteristic tied to their geographic origin. Examples include Gorgonzola, Tomme de Savoie, and Bleu d’Auvergne.

D.O.C . “Denominazione di Origine Controllata”

This is the Italian designation of authenticity for cheeses that are produced according to strict regulations in specific regions using traditional methods. It ensures quality, origin, and craftsmanship. Examples include Parmigiano Reggiano, Gorgonzola, Pecorino Romano, and Taleggio.

THE CHEESE GUIDE

C H E F S WA R E H O U S E .CO M

THE CHEESE GUIDE

This, That, & the Other RASPBERRY JAM

TARALLI CRACKERS

CORNICHON

Pairs well with: Aged Cheddar, Triple Crème, Brie, Fresh Goat Cheese, Gruyère, Stilton.

Pairs well with: Aged Provolone, Taleggio, Ricotta

Pairs well with: Gruyère, Comté, Raclette, Cheddar

PEPPADEW PEPPERS

MEMBRILLO (QUINCE PASTE)

QUICOS

Pairs well with: Manchego, Mahón, Garrotxa, Cabra Romero

Pairs well with: Manchego, Pleasant Ridge Reserve, Idiazibal, Ibores

MARCONA ALMONDS

CHERRIES IN BRANDY

Pairs well with: Aged Gouda, Comté, Aged Cheddar

Pairs well with: Gorgonzola Dolce, Mascarpone, Aged Cheddar, Comté

BEAR CLUB HONEY

BELARIA CASTELVETRANO OLIVES

Pairs well with: Fresh Mozzarella, Manchego, Fresh

YUZU MARMALADE Pairs well with: Triple Crème, Brie, Fresh Goat Cheese, Gruyère

BELARIA MARINATED ANCHOVIES Pairs well with: Parmigiano Reggiano, Fontina, Manchego

Pairs well with: Gorgonzola Dolce, Blue, Stilton, Manchego, Comté

Pairs well with: Mahón, Aged Provolone, Grana Padano

C H E F S WA R E H O U S E .CO M

THE CHEESE GUIDE

C H E F S WA R E H O U S E .CO M

Alpine

MILK T YPES:

Born of geographic necessity, Alpine cheeses are the result of difficult-to-cultivate land that was repurposed for grazing. Originating from the Alps bordering Switzerland, France, Austria

COW

and Italy, herders would start their cows grazing in the lower valleys and move up the mountainside as the snow melted to make the most of lush alpine grasses, wildflowers and herbs.

PASTEURIZATION:

The resulting milk was turned into large wheels of cheese along the way to be carted down and sold later. Alpine cheeses are notable for their distinctly sweet and nutty flavor, and smooth, dense texture. Many Alpine cheeses, like Gruyère and Emmentaler, are P.D.O.

PA S T E U R I Z E D

R AW

(Protected Designation of Origin) cheeses, requiring they be produced only in specified regions under exacting standards. Pairing Suggestion: Gratins, sauces, soufflés, galettes, egg and poultry dishes Interesting Fact: Due to the harsh conditions in the Alps, the

APPEARANCE: Natural brushed rind

cowherds made extremely large batches of cheese so they could

TEXTURE:

bring the wheels down from the mountain all at one time. Wheels

Smooth, semi-firm to hard

of Gruyère and Comté measure up to 40 inches in diameter and weigh anywhere from 65-85 pounds. Wheels of Emmental

FLAVOR:

measure up to 44 inches in diameter and can weigh up to

Rich, complex, sweet, nutty, floral, herbal,

220 pounds!

grassy, buttery

AROMA: Nutty, milky and sweet

THE CHEESE GUIDE

D O MEST IC

IM PO RT E D

GEORGIA

FRANCE

NORWAY/IRELAND

ARNAUD 12 Month Comté Cheese Quarter Wheel

JARLSBERG Swiss Loaf

Cow | Raw

Texture: Semi-Firm

Usage: Cooking

Cow | Raw

ROTH Sliced Grand Cru Original Cheese

Texture: Semi-Soft

Cow | Pasteurized

Usage: Cooking/Table Cheese

Texture: Semi-Firm

#10767467

Usage: Cooking

SWEET GRASS DAIRY Thomasville Tomme

1/7 lb CS

#10721768

VERMONT

4/2.5 lb CS

UPLANDS CHEESE Pleasant Ridge Reserve

JASPER HILL FARM Alpha Tolman 1/4 Wheel

Farmstead-Animals On Premise With Creamery

Usage: Melting #360902

Cow | Pasteurized Texture: Semi-Firm

Cow | Raw

Texture: Semi-Firm

Usage: Melting

Texture: Semi-Firm

Usage: Table Cheese

#BC450004N

Usage: Melting #10114888

#CB107 1/5.5 lb PC (4 per CS)

WISCONSIN

ISIGNY ST. MERE 12-Month Mimolette Cheese Texture: Hard 2/7 lb BC

LIVRADOIS Raclette Raw Cheese

Cow | Pasteurized Texture: Semi-Firm Usage: Cooking

Cow | Raw 4/5 lb BC

Texture: Semi-Firm #BC430183

1/14 lb CS

Cow | Pasteurized

TOMME DE SAVOIE Tomme de Savoie

Texture: Semi-Firm

Cow | Raw

Usage: Melting

Texture: Semi-Soft

#CG140A

2/7 lb BC

EMMI ROTH Gruyère Grand Cru Swiss Wheel

Usage: Table Cheese #CT105

EMMI Swiss Emmental Cheese Texture: Semi-Firm Usage: Melting # CS140

1/15 lb PC

EMMI Caved Aged Gruyère Texture: Semi-Firm Usage: Melting #930293

1/17 lb PC

EMMI King Cut Gruyère A.O.P. Cow | Raw

Usage: Melting

EMMI ROTH Gruyère Gran Cru King Cut Swiss

SWITZERLAND

Cow | Raw

Usage: Table Cheese #BC430020

2/12 lb PC

Cow | Raw/Thermalized 2/8 lb BC

Cow | Pasteurized

EMMI ROTH Shredded Gruyère

#928323

1/10 lb CS

#CJ105 1/22 lb PC

ENTREMONT French Emmental Cheese

Cow | Raw

Cow | Pasteurized

1/4 lb PC

Texture: Semi-Firm Usage: Melting #CG140

1/6 lb PC

EMMI Tete De Moine Raw Swiss Piece Cow | Raw Texture: Semi-Firm Usage: Melting #C193

1/2 lb PC

Cow | Pasteurized Texture: Semi-Firm Usage: Melting #NWC3170

1/18 lb CS C H E F S WA R E H O U S E .CO M

Alpine

ARNAUD 12 Month Comté Cheese

UPLANDS CHEESE Pleasant Ridge Reserve

One of the world’s greatest cheeses, Comté has been made from the unpasteurized milk of Montbéliarde and French Simmental cows high in the Jura Mountains for centuries. Arnaud Comté is aged between 10 and 12 months in naturally hot caves, ensuring a complex roasted aroma and sweet mountain flavor.

Pleasant Ridge Reserve is a Wisconsin-made alpine-style cheese inspired by Beaufort, crafted from raw cow’s milk during the pasture-grazing season. Rich, creamy, and nutty with a deep grassy finish, it develops greater complexity with age and pairs beautifully with Champagne and Chardonnay. Widely regarded as America’s most-awarded cheese, it showcases the exceptional character of pasture-raised milk.

Cow | Raw Texture: Semi-Firm Usage: Melting #360902

1/22 lb PC

Cow | Raw Texture: Semi-Firm Usage: Table Cheese #CB107

THE CHEESE GUIDE

1/10 lb CS

LIVRADOIS Raclette Raw Cheese Raclette is a traditional alpine cheese from France or Switzerland, made from the milk of cows that graze mountain pastures. Known for its exceptional melting qualities, it has a creamy texture with buttery, nutty, and lightly tangy flavors. Traditionally heated and scraped over potatoes, charcuterie, and vegetables, Raclette remains one of the most iconic cheeses of the Alps. Cow | Raw Texture: Semi-Firm Usage: Melting

EMMI King Cut Gruyère A.O.P.

EMMI ROTH Gruyère Grand Cru Swiss Wheel

Gruyere A.O.P. is a premium Swiss hard cheese made from fresh, raw, part-skim cow’s milk. Aged for 180 days, it features a salty flavor with fruity notes, soft texture, and an ivory-to -yellow hue with a rustic brown rind. Naturally lactose-free and crafted without preservatives, this Gruyere delivers tradition and taste in every slice.

Emmi Roth Gruyère Grand Cru is an award-winning Alpine-style cheese inspired by traditional Swiss Gruyère. Aged for exceptional depth, it offers a firm yet creamy texture with rich notes of toasted nuts, browned butter, and caramel, finishing with a savory complexity that shines on cheeseboards, in cooking, or melted into classic alpine dishes.

Cow | Raw Texture: Semi-Firm Usage: Melting #CG140

#BC430183

1/14 lb CS

1/6 lb PC

Cow | Pasteurized Texture: Semi-Firm Usage: Melting #NWC3170

1/18 lb CS

C H E F S WA R E H O U S E .CO M

Isigny Sainte-Mère Isigny Sainte-Mère is renowned for producing exceptional French butter, cream, and cheeses from the rich pastures of Normandy. Benefiting from the region’s mineral-rich soil and coastal climate, their dairy products are celebrated for their velvety texture, golden color, and rich, delicate flavor that reflects generations of traditional French craftsmanship. Founded in 1909 through the union of local dairy farmers, Isigny Sainte-Mère has become one of Normandy’s most respected dairy cooperatives while remaining deeply rooted in artisanal production methods. Known worldwide for its P.D.O.-designated butter and crème fraîche, the brand continues to preserve the heritage of Norman dairying through careful sourcing, traditional techniques, and an unwavering commitment to quality.

ISIGNY ST. MERE 12-Month Mimolette Cheese Cow | Pasteurized Texture: Hard Usage: Table Cheese #BC430020

THE CHEESE GUIDE

2/7 lb BC

C H E F S WA R E H O U S E .CO M

Asiago

MILK T YPES:

Asiago represents a cheesemaking tradition in Italy that dates back over 1,000 years. Originally produced from sheep’s milk,

COW

today’s Asiago is produced from unpasteurized cow’s milk and is a D.O.P. cheese, requiring exacting production methods and regions. Its texture ranges from soft and delicate to firm and

PASTEURIZATION:

crumbly depending on age. The difference between European and domestic Asiago comes down to regulation, origin, and tradition. In Europe, Asiago is protected under P.D.O. status, meaning it must be produced in specific regions of Italy (primarily Veneto and Trentino-Alto Adige)

PA S T E U R I Z E D

following strict guidelines for milk sourcing, aging, and production methods. This results in two distinct styles: a fresh, mild Asiago (Asiago Pressato) and a firm, aged, nutty version (Asiago d’Allevo), both deeply tied to regional craftsmanship. Domestic Asiago, produced outside of these protected regions

APPEARANCE:

(such as in the United States), is not bound by P.D.O. regulations.

Pale ivory butter

While often inspired by traditional methods, it can vary widely in flavor, texture, and aging. Domestic versions are typically more

TEXTURE:

uniform and milder, and may not fully replicate the complexity or

Creamy, smooth, to firm, crumbly

terroir-driven characteristics found in authentic Italian Asiago.

FLAVOR: Salty, sharp, tangy

Pairing Suggestion: Grated on sauces and served on cheese platters.

AROMA: Pungent and savory

Interesting Fact: Asiago Pressato is aged 3-5 weeks and Asiago d’ Allevo is aged 4 months or longer. About 75% of Asiago produced is Pressato.

D O MEST IC

IM PO RT E D

WISCONSIN

ITALY Asiago Quarters

BELGIOIOSO Asiago 1/2 Wheel

#10761452BC

Texture: Semi-Firm

Usage: Melting 2/12 lb BC

BELGIOIOSO Asiago 1/4 Wheel Texture: Semi-Firm Usage: Cooking #QG95439

1/6 lb PC

(2 PER CS)

AGRIFORM Asiago Fresco Texture: Semi-Soft

Usage: Cooking #10452844

4/6 lb BC

THE CHEESE GUIDE

#10377961

4/7 lb BC

C H E F S WA R E H O U S E .CO M

Point Reyes Farmstead Cheese Co. Point Reyes Farmstead Cheese Company is a family-owned, artisan creamery nestled along the California coast, celebrated for its award-winning cheeses made from the milk of their own pasture-raised cows. Founded by the Giacomini family, the farm combines sustainable practices with generations of dairy expertise to produce rich, complex flavors that reflect the region’s coastal terroir. Best known for their Original Blue, a bold yet creamy blue cheese, they also craft a variety of aged and fresh cheeses that balance tradition with innovation. With a focus on quality, animal care, and environmental stewardship, Point Reyes Farmstead Cheese Company has become a standout name in American artisanal cheesemaking.

POINT REYES Original Blue Cheese

POINT REYES Quinta

Cow | Raw

Banded in Spruce

Texture: Semi-Soft

Texture: Semi-Soft Usage: Table Cheese

Usage: Cooking #109844

1/6.5 lb PC

#10765293

POINT REYES Bay Blue Cheese with Fennel

POINT REYES Toma Provence

Cow | Pasteurized

Herbs de Provence

Texture: Semi-Soft

Texture: Semi-Firm Usage: Cooking/Table Cheese

Usage: Cooking #1112711

1/6.5 lb CS

#10583481

Shichimi Togarashi Spice Blend

Texture: Semi-Soft

Texture: Semi-Firm

Usage: Table Cheese 6/8.50 oz CS

Usage: Cooking/Table Cheese #10583431

POINT REYES Mini Quinta

POINT REYES Toma Truffle Cheese Wheel

Texture: Semi-Soft

Black Truffle

#1096576

Texture: Semi-Firm 8/5 oz CS

Usage: Cooking/Table Cheese #10583457

THE CHEESE GUIDE

1/10 lb CS

Banded in Spruce

Usage: Table Cheese

1/10 lb CS

POINT REYES Toma Rashi Cheese Wheel

POINT REYES Black Truffle Brie

#1111023

6/10 oz BC

1/10 lb CS

C H E F S WA R E H O U S E .CO M

Blue

MILK T YPES:

Blue cheese is produced with cow’s, sheep’s or goat’s milk that is ripened with cultures of the mold penicillium. Veins are created in blue cheese during the production process when

COW

G O AT

SHEEP

rounds of cheese are “needled” or pierced, allowing oxygen to circulate within the cheese and encourage growth of the mold. As a result, blue cheese develops its distinctive flavor and

PASTEURIZATION:

characteristic veining. Blue cheese varies in shape, culture, method, age and handling thereby affecting the flavor and texture. Most Famous Blue Cheeses

PA S T E U R I Z E D

R AW

Roquefort from France Gorgonzola from Italy Stilton from England Valdeon from Spain

Pairing Suggestion: Apples, mostarda, honey, walnuts, dressings, on top of Allen Brothers steak and burgers

APPEARANCE: Ivory to butter yellow with veins/spots that can be green, grey blue or black

Interesting Fact: Blue cheese is believed to have been discovered

TEXTURE:

by accident. Centuries ago a piece of fresh cheese left behind in a

Soft, spreadable and creamy to firm and crumbly

moist cave, and developed natural veining.

FLAVOR: Earthy, pungent, spicy, salty and complex

AROMA: Mellow and musty to assertive and sharp

THE CHEESE GUIDE

D O MEST IC

IM PO RT E D

CALIFORNIA

DENMARK

SPAIN

JASPER HILL FARM Bayley Hazen Blue Cheese

CASTELLO Danish Blue Cheese Wheel

COOPERATIVE CALS SPA Valdeon Blue Cheese

POINT REYES Bay Blue Cheese with Fennel Cow | Pasteurized

Cow | Raw

Cow | Pasteurized

Cow/Goat | Pasteurized

Texture: Semi-Soft

Texture: Semi-Firm

Texture: Semi-Soft

Usage: Cooking

Usage: Table Cheese

Usage: Cooking

#1112711

1/6.5 lb CS

POINT REYES Original Blue Cheese

#CB101AN

1/6.50 lb CS

#CB120CS

Usage: Table Cheese 1/6.6 lb

#C114

1/5.5 lb PC

WISCONSIN

FRANCE

UNITED KINGDOM

DAIRYLAND Blue Cheese Crumble

FROMAGERIES PAPILLON Roquefort Black Label Cheese

SAVILE ROW Shropshire Blue (Annatto/Blue)

Cow | Pasteurized

Sheep | Raw

Cow | Pasteurized

Texture: Semi-Soft

Texture: Semi-Firm

GEORGIA

Usage: Cooking

Usage: Cooking/Table Cheese

Usage: Table Cheese

#CR140

#10511955

SWEET GRASS DAIRY Blue Asher

DAIRYLAND Blue Cheese Wheel

Cow | Raw Texture: Semi-Firm Usage: Table Cheese

Cow | Raw Texture: Semi-Soft Usage: Cooking #109844

#10310977

1/6.5 lb PC

#1112691

1/6 lb CS

1/5 lb CS

SAVILE ROW Stilton Blue Cheese Wheel

Cow | Pasteurized Texture: Semi-Soft

Cow | Pasteurized

Texture: Semi-Firm

Usage: Cooking

Texture: Semi-Firm

Usage: Cooking/Table Cheese

#1112713

1/6 lb CS

Usage: Cooking #BC400167N

Texture: Semi-Soft

Cow | Pasteurized 1/5 lb PC

Usage: Cooking

Cow | Pasteurized

(4 PER CS)

#BC400178

1/4 lb CW

Cow | Pasteurized

Texture: Semi-Soft

4/3 lb BC

Usage: Cooking 2/8 lb BC

EMMI ROTH Buttermilk Blue Cheese Cow | Pasteurized

#VN230230

1/5 lb PC

DENMARK

Texture: Semi-Soft

Usage: Cooking

Usage: Table Cheese 1/5 lb CS

ROGUE CREAMERY Organic Smokey Blue Cheese Cow | Pasteurized

#VN210926

2/6 lb BC

EMMI ROTH Buttermilk Blue, Aged 6 Months Cow | Pasteurized

Texture: Semi-Soft

Usage: Table Cheese #VN233502N

SAINT AGUR Blue Cheese

#CG108B

ROGUE CREAMERY Oregon Organic Blue Cheese

#360178NN

BELGIOIOSO Gorgonzola Cheese Wheel

Usage: Cooking

OREGON

1/9 lb PC

Texture: Semi-Soft

#CB123

#CB127

#CB135

IGOR Dolcelatte Gorgonzola Cheese

Usage: Cooking

Cow | Pasteurized

1/14 lb PC

Cow | Pasteurized

MAYTAG Blue Cheese Wheel Texture: Semi-Soft

1/8.6 lb PC CS

IGOR Mountain Piccate Gorgonzola Cheese D.O.P.

BELGIOIOSO Gorgonzola Cheese Crumbles

IOWA

2/3 lb CS

1/5 lb CS

Cow | Pasteurized

JASPER HILL FARM CW Select Blue Cheese Soaked in Sweet Vermouth

Usage: Cooking #CB120CS

1/6.6 lb

CASHEL BLUE Cashel Blue Cow | Pasteurized Texture: Semi-Soft Usage: Cooking/Table Cheese

Texture: Semi-Soft

#C215

Usage: Cooking #928043

Texture: Semi-Soft

2/3 lb BC

EMMI ROTH Moody Blue Smoked Cheese

VERMONT

Cow | Pasteurized

IRELAND

Usage: Cooking #360057

CASTELLO Danish Blue Cheese Wheel

2/3 lb BC

1/6 lb PC

Cow | Raw Texture: Semi-Soft Usage: Table Cheese #1123260

2/4 lb BC C H E F S WA R E H O U S E .CO M

Blue

SAINT AGUR Blue Cheese Crafted in the Haute Loire region of France, Saint Agur is made from mountain cow’s milk, and it offers a mild blue taste with creamy texture, that appeals to many palates from young to old Cow | Pasteurized Texture: Semi-Soft Usage: Cooking #VN230230 1/5 lb PC

ROGUE CREAMERY Organic Smokey Blue Cheese Rogue Creamery Smokey Blue is gently cold-smoked over local hazelnut shells, adding rich notes of smoke, roasted nuts, and caramel to its creamy blue cheese base. Smooth and complex, it delivers a balance of sweet, savory, and earthy flavors with a finish reminiscent of candied bacon and campfire warmth, making it a natural match for ales. Cow | Pasteurized Texture: Semi-Soft Usage: Table Cheese #VN233502N 1/5 lb CS

THE CHEESE GUIDE

CASTELLO Danish Blue Cheese Wheel Castello Danish Blue is a classic cow’s milk blue cheese with delicate blue veining, a creamy texture, and a rich balance of salty, tangy, and mildly bitter flavors. Smooth and spreadable yet boldly complex, it delivers the distinctive pungency blue cheese lovers crave with an elegant, refined finish. Cow | Pasteurized Texture: Semi-Soft Usage: Table Cheese #CB120CS 1/6.6 lb

JASPER HILL FARM CW Select Blue Cheese Soaked in Sweet Vermouth This exclusive CW Select blue from Jasper Hill Farm is washed in sweet vermouth and aged for aged 60 days on wood boards and 120 days more in vermouth creating a fudgy texture with notes of hazelnut, dark fruit, and earthy spice. It pairs beautifully with olives, and cocktail-inspired accompaniments. Cow | Raw Texture: Semi-Soft Usage: Table Cheese #1123260 2/4 lb BC

MAYTAG Blue Cheese Wheel Produced by Maytag Dairy Farms from the milk of prize-winning herd of Holstein cattle. The farm located outside Newton, Iowa has been making this handcrafted cheese since 1941. It is ripened over six months during which it develops a dense, crumbly texture and semi-sharp flavour with a lemony finish. Cow | Pasteurized Texture: Semi-Soft Usage: Cooking #CB127 1/4 lb

SAVILE ROW Stilton Waxed Blue Cheese Wheel

FROMAGERIES PAPILLON Roquefort Black Label Cheese

Known as the King of English cheeses, Blue Stilton is celebrated for its luxurious texture and bold, distinctive character. Crafted with rich grass-fed milk and traditional hand-ladling techniques, it develops a velvety, creamy paste balanced by earthy depth and refined blue notes. Decadent yet approachable, it delivers the kind of richness that has earned its place among the world’s most iconic cheeses.

Papillon Roquefort is a world-renowned sheep’s milk blue cheese aged for more than four months in the natural Combalou Caves of France. Richly marbled with blue veins, it offers a creamy, melt-in-yourmouth texture and a bold yet balanced flavor with salty, complex notes and a long, lingering finish.

Cow | Pasteurized Texture: Semi-Firm Usage: Cooking/Table Cheese

Sheep | Raw Texture: Semi-Soft Usage: Cooking/Table Cheese #CR140 2/3 lb CS

#CB135 1/9 lb PC

C H E F S WA R E H O U S E .CO M

Eiffel Tower Inspired by the elegance and craftsmanship of its Parisian namesake, Eiffel Tower cheese delivers rich flavor with a smooth, creamy texture that brings a touch of French tradition to every bite. Perfect for charcuterie boards, melting into recipes, or enjoying on its own, this collection of French-inspired cheeses offers a balanced profile that is both approachable and indulgent. Part of the Atalanta Corporation family of specialty imports, the Eiffel Tower brand was created to bring premium European-style cheeses to the North American market. Backed by decades of expertise in sourcing and producing gourmet dairy products, the brand has become known for its brie, camembert, and specialty cheeses that celebrate classic French cheesemaking traditions while appealing to modern tastes.

EIFFEL TOWER Brie 60%

EIFFEL TOWER Spreadable Brie

Texture: Soft

Texture: Semi-Soft

Usage: Table Cheese #MH3164

Usage: Table Cheese 1/6 lb CS

EIFFEL TOWER Brie

EIFFEL TOWER Camembert

Texture: Semi-Soft

Usage: Table Cheese 12/7 oz CS

#CB157

1/1 K PC

Texture: Semi-Soft Usage: Table Cheese #10118192

THE CHEESE GUIDE

2/2 lb BC

Usage: Table Cheese

#103672

EIFFEL TOWER Brie Spread

#1107021

2/2 lb BC

#CAM442A

12/7 oz BC

C H E F S WA R E H O U S E .CO M

Brie

MILK T YPES:

Brie cheese, originating from the Brie region, is a soft-ripened cheese made from cow’s milk using a careful, multi-step process. The milk is gently warmed and combined with cultures and rennet

COW

to form curds, which are delicately ladled into molds to preserve moisture and create its signature creamy texture. After draining, the cheese is lightly salted and inoculated with

PASTEURIZATION:

Penicillium candidum, the mold responsible for Brie’s white, bloomy rind. It is then aged in controlled conditions of temperature and humidity, allowing the rind to develop while the interior ripens from the outside in, gradually becoming soft, buttery, and smooth with a mild, earthy flavor.

PA S T E U R I Z E D

Pairing Suggestion: Apples, honey, baguette, almonds Interesting Fact: Brie is often called the “Queen of Cheeses” because it was famously crowned the best cheese at the Congress of Vienna.

APPEARANCE: Pale ivory interior with a soft, white bloomy rind

Triple Crème Triple crème cheeses are ultra-rich, soft-ripened cheeses made by adding extra cream to cow’s milk, resulting in a luxurious, buttery texture and a bloomy rind. They are exceptionally smooth and decadent, with mild, slightly tangy flavors that become more complex and earthy as they ripen. Pairing Suggestion: Baguette, berries, jam, champagne, honey Interesting Fact: Triple crème cheeses must contain at least 75% butterfat, making them even richer than double crème varieties and giving them their signature melt-in-your-mouth texture.

THE CHEESE GUIDE

TEXTURE: Creamy, smooth, and spreadable when ripe

FLAVOR: Mild, buttery, slightly nutty with subtle earthy notes

AROMA: Lightly earthy with a hint of mushrooms

D O MEST IC

IM PO RT E D

CALIFORNIA COWGIRL CREAMERY Mt. Tam Organic Texture: Semi-Soft

Texture: Semi-Soft

Usage: Table Cheese #360545NNBC

MARIN FRENCH Petite Creme Triple Crème Cheese

12/7 oz CS BC

COWGIRL CREAMERY Red Hawk Organic Triple Crème Washed Triple Crème

Texture: Semi-Soft

Texture: Semi-Soft Usage: Table Cheese

#360545NNBC

#10304868

12/7 oz CS BC

COWGIRL CREAMERY Pierce Point Organic Cheese Herb Coated

Texture: Semi-Soft

Usage: Table Cheese

#10295287

MARIN FRENCH Petite Truffle Triple Crème Brie Cheese Usage: Table Cheese #360201N

6/7 oz BC

Texture: Soft Usage: Table Cheese

Usage: Table Cheese 8/7.5 oz BC

#MH3164

1/6 lb CS

EIFFEL TOWER Brie

VERMONT

Texture: Semi-Soft Usage: Table Cheese

JASPER HILL FARM Moses Sleeper Brie Cheese Texture: Semi-Soft #99376

4/1.25 lb BC

JASPER HILL FARM Harbison Bloomy Rind Cheese Banded in Spruce like Quinta

Usage: Table Cheese #100017N

9/9 oz BC

#103672

12/7 oz CS

#CB157

1/1 K PC

EIFFEL TOWER Brie Spread Texture: Semi-Soft Usage: Table Cheese #10118192

2/2 lb BC

EIFFEL TOWER Spreadable Brie Texture: Semi-Soft Usage: Table Cheese

Texture: Semi-Soft

#1107021

Usage: Table Cheese 6/8.50 oz CS

POINT REYES Mini Quinta

2/2 lb BC

EIFFEL TOWER Camembert Texture: Semi-Soft Usage: Table Cheese #CAM442A

Texture: Semi-Soft

12/7 oz BC

Usage: Table Cheese

Texture: Semi-Soft

#1096576

Usage: Cooking 6/8 oz BC

MARIN FRENCH Petite Camembert

8/5 oz CS

POINT REYES Quinta Banded in Spruce

Texture: Semi-Soft

Usage: Table Cheese

Usage: Table Cheese #81322

Texture: Soft

Texture: Semi-Soft

Banded in Spruce

MARIN FRENCH Camembert

#BC801654

6/4 oz CS

POINT REYES Black Truffle Brie

#1111023

Texture: Semi-Soft

EIFFEL TOWER Brie 60%

Usage: Table Cheese

6/7 oz CS

6/4 oz CS

MARIN FRENCH Petite Breakfast Cheese

Texture: Semi-Soft #360432N

SWEET GRASS DAIRY Green Hill

6/4 oz CS

MARIN FRENCH Petite Supreme Triple Crème Cheese

Usage: Table Cheese

CANADA

#10767361

Usage: Table Cheese #EIUS9928

GEORGIA

6/4 oz CS

#10765293

6/10 oz BC

MARIN FRENCH Triple Crème Brie Texture: Semi-Soft Usage: Table Cheese #1008358CS

6/8 oz CS

#1008358

6/8 oz BC

C H E F S WA R E H O U S E .CO M

FRANCE

GERMANY

BRILLAT SAVARIN Triple Crème Cheese Texture: Semi-Soft Usage: Table Cheese #104207

Triple Crème 3/17.5 oz BC

FROMAGER D’AFFINOIS Saint Angel Triple Crème Texture: Semi-Soft Usage: Table Cheese #400497

FROMAGER D’AFFINOIS Fromage D’Affinois Double Creme Cheese

2/1.7 lb BC

LE CHATELAIN French Camembert Texture: Semi-Soft

Usage: Table Cheese

Texture: Soft Usage: Table Cheese

#C161

1/8 oz PC

SAINT ANDRE Triple Crème

(12 PER CS)

Texture: Soft

Usage: Cooking

LINCET Delice De Bourgogne Triple Crème Cheese Texture: Soft Usage: Table Cheese #1000162

1/4 lb PC

THE CHEESE GUIDE

2/2 KG BC

SAINT ANDRE Mini Triple Crème

#C105

1/7 oz PC (6 per CS)

Usage: Table Cheese

# CS105

Bloomy Rind With Blue Inoculation Texture: Soft Usage: Table Cheese

Texture: Soft #BC430012

CAMBOZOLA Cambozola Blue Cheese Wheel

1/4 lb PC

#CC103

1/5 lb PC

(2 PER CASE)

C H E F S WA R E H O U S E .CO M

Marin French Cheese Co. Hand-crafting cheese on the ranch since 1865, Marin French has embodied the possibility of the American West for over 160 years. Ours is an American story, built on a respect for tradition, with a healthy dose of trailblazing and a little bit of legend. We honor the tradition of cheesemaking and build from our time-tested recipes, while bringing modern craft and creativity to our assortment. A little wheel of Marin French can tell a big story. It’s a connection to a simpler time, a beautiful place, and decades of shared history. It’s also just that delicious.

MARIN FRENCH Petite Truffle Triple Crème Brie Cheese

MARIN FRENCH Petite Creme Triple Crème Cheese

Texture: Semi-Soft

Texture: Semi-Soft Usage: Table Cheese

Usage: Table Cheese #360201N

6/7 oz BC CW

Texture: Semi-Soft

Usage: Cooking 6/8 oz BC

Usage: Table Cheese #10304868

MARIN FRENCH Petite Camembert

Texture: Semi-Soft

Usage: Table Cheese 6/4 oz CS

Usage: Table Cheese #10295287

MARIN FRENCH Triple Crème Brie Texture: Semi-Soft Usage: Table Cheese

THE CHEESE GUIDE

6/4 oz CS

MARIN FRENCH Petite Breakfast Cheese

Texture: Semi-Soft #81322

6/4 oz CS

MARIN FRENCH Petite Supreme Triple Crème Cheese

MARIN FRENCH Camembert

#BC801654

#EIUS9928

#1008358CS

6/8 oz CS

#1008358

6/8 oz BC

6/4 oz CS

C H E F S WA R E H O U S E .CO M

Cheddar

MILK T YPES:

Cheddar originates from the village of Cheddar in England. The traditional method of production is called “cheddaring,” wherein blocks of cheese curd are stacked atop one another,

COW

releasing moisture and contributing to the smooth, dense texture of the final product. Cheddar may also be produced using the stirring method, wherein the resulting cheese has a more open,

PASTEURIZATION:

curdy texture. Cheddar may be wrapped in cloth, waxed or left rindless. Its texture will range from dense and smooth to crumbly as it ages. Its flavor ranges from mild and buttery to rich and sharp. PA S T E U R I Z E D

R AW

Pairing Suggestion: Apples, chutney, mustard, jam, nuts, olives, burgers, dark beers Interesting Fact: Cheddar is the most widely purchased & consumed cheese throughout the world.

APPEARANCE: Ranges from white to deep orange

TEXTURE: Semi-firm to firm and crumbly

FLAVOR: Mild and buttery to rich and sharp

AROMA: Fresh, rich, buttery

THE CHEESE GUIDE

D O MEST IC CALIFORNIA FISCALINI Smoked Cheddar Cheese Pasteurized Texture: Semi-Firm Usage: Cooking #931934N

1/5 lb CS

FISCALINI 18 Month Raw White Cheddar Cheese

Farmstead-Animals On Premise With Creamery

Raw Texture: Semi-Firm Usage: Cooking/Table Cheese VN210834N

1/5 lb CS

BEEHIVE CHEESE Seahive Flavored Cheese Honey & Sea Salt

GRAFTON VILLAGE CHEESE CO. Smoked White Cheddar

Pasteurized

Texture: Semi-Firm

Usage: Melting

Usage: Cooking/Table Cheese

Usage: Cooking

#CFM114

#360129

#81933N

2/5 lb BC

Pasteurized

GRAFTON VILLAGE CHEESE CO. Smoked Chili Vermont Cheddar Cheese

Texture: Semi-Firm

Pasteurized

Usage: Melting

Usage: Cooking/Table Cheese

Texture: Semi-Firm

#108786

Usage: Cooking

#10812192

1/10 lb CS

Usage: Melting

Usage: Table Cheese 1/5 lb CS

#10332455

2/5 lb BC

TILLAMOOK Medium Yellow Cheddar Cheese

IOWA

Pasteurized

MILTON CREAMERY Prairie Breeze Cheddar Pasteurized

Texture: Semi-Firm Usage: Melting

# VN210098N

Usage: Cooking/Table Cheese #10295009N

Pasteurized

1/5 lb CS

Texture: Semi-Firm Usage: Melting #VNR154937

OREGON

2/5 lb BC

TILLAMOOK Medium Cheddar Cheese Loaf

TILLAMOOK Sharp Yellow Cheddar Cheese Loaf

Pasteurized

Texture: Semi-Firm

Texture: Semi-Firm Usage: Melting

Usage: Melting #1009482

1/10 lb CS

#924631

2/5 lb BC

#10310993

2/5 lb BC

VERMONT

Pasteurized

BEECHER’S Flagship Cheddar

Texture: Semi-Firm Usage: Table Cheese #1099697

WASHINGTON

2/5 lb CS

JASPER HILL FARM Clothbound Cheddar Cheese 1/8 Wheel

Pasteurized Texture: Semi-Firm Usage: Cooking/Table Cheese #360975RP

1/5 lb PC

Pasteurized 2/5 lb CS

TILLAMOOK Sharp Yellow Cheddar Cheese

Texture: Semi-Firm

Black Tea & Bergamot

JASPER HILL FARM CW Vault No. 5 Select Cheddar

Texture: Semi-Firm

2/5 lb BC

BEEHIVE CHEESE Teahive Flavored Cheese

Pasteurized

Raw

2/5 lb BC

TILLAMOOK Vintage Sharp White Cheddar Cheese

TILLAMOOK Extra Sharp White Cheddar Cheese

FISCALINI San Joaquin Gold Cheddar Cheese

#VN210831N

TILLAMOOK 60 Day Medium White Cheddar Cheese

1/10 lb CS

Texture: Semi-Firm

WISCONSIN

Usage: Table Cheese #109148

4 lb PC

(8 PER CS)

CABOT CREAMERY Sharp White Cheddar

ELLSWORTH Plain White Cheddar Cheese Curds Pasteurized

Pasteurized

Texture: Semi-Firm

Usage: Cooking

Usage: Cooking #CC120

#10299288

2/5 lb BC

1/10 lb PC

GRAFTON VILLAGE CHEESE CO. 1 Year White Vermont Cheddar Cheese Pasteurized

TILLAMOOK Medium Cheddar Cheese

Texture: Semi-Firm

UTAH

Usage: Cooking #C301C

Pasteurized Texture: Semi-Firm Usage: Cooking #MH2216

1/10 lb CS

TILLAMOOK Vintage White Cheddar Cheese Pasteurized

Pasteurized Texture: Semi-Firm

Pasteurized

Espresso

#10370620

Usage: Melting

Texture: Semi-Firm 2/5 lb BC

Usage: Cooking #VN210305

2/5 lb CS

1/10 lb PC

GRAFTON VILLAGE CHEESE CO. 2 Year Vermont Classic Cheddar Cheese

Usage: Table Cheese

Texture: Semi-Firm #81933

BEEHIVE CHEESE Barely Buzzed Coffee Rubbed Cheese

1/10 lb CS

BEEHIVE CHEESE Big John Cajun Spice Blend Rubbed Cheese Pasteurized Texture: Semi-Firm Usage: Table Cheese #108515

2/5 lb BC C H E F S WA R E H O U S E .CO M

I MPORT ED IRELAND

UNITED KINGDOM

SOMERDALE Coopers Hill

SAVILE ROW 12 Month Cheddar Cheese

SAVILE ROW Sweet Red Leicester Cheddar

Dehydrated Chive

Pasteurized

Texture: Semi-Firm

Texture: Semi-Soft

Usage: Cooking/Table Cheese

Usage: Table Cheese

#10837816

#10460131

#W0500014

2/5 lb BC

CLADDAGH BO Irish Cheddar Cheese with Porter Beer Pasteurized Texture: Semi-Firm

1/5 lb CS

Pasteurized

Ale/Mustard Seed Inclusion

Texture: Semi-Firm

Pasteurized

Usage: Cooking/Table Cheese

Texture: Semi-Soft

#10460094

Usage: Cooking/Table Cheese

Usage: Cooking/Table Cheese #10837795

1/5.3 lb CS

CLADDAGH BO Irish Cheddar Cheese with Irish Whiskey Pasteurized Usage: Cooking/Table Cheese #10837808

1/5.3 lb CS

THE CHEESE GUIDE

Texture: Semi-Soft Usage: Table Cheese #W0500024BC

Dried Sage

Pasteurized 2/4.96 lb BC

SOMERDALE Truffler Cheddar

Pasteurized

Black Summer Truffle

Texture: Semi-Firm Usage: Cooking/Table Cheese 2/5 lb BC

Pasteurized Texture: Semi-Soft Usage: Cooking/Table Cheese #1126355

2/4.96 lb BC

SNOWDONIA Sage Derby

Texture: Semi-Soft Usage: Table Cheese #1125656

SAVILE ROW Vintage Cheddar

#10460123

Texture: Semi-Firm

2/5 lb BC

SOMERDALE Red Dragon

#10773816

Dried Cranberries

Pasteurized

SAVILE ROW Irish Pub Cheddar

2/5 lb BC

SOMERDALE Wensleydale with Cranberry

2/4.4 lb BC

2/2.2 lb CS

C H E F S WA R E H O U S E .CO M

Cheddar 46

THE CHEESE GUIDE

SAVILE ROW Irish Pub Cheddar Aged 12 months, this Non-GMO English Cheddar delivers a balanced tang, buttery richness, and the grassy notes that make traditional English Cheddar so distinctive. Medium in intensity, it finishes with a touch of sweetness and a smooth, satisfying flavor. Cow | Pasteurized | Texture: Semi-Firm | Usage: Cooking/Table Cheese #10460094

2/5 lb BC

SAVILE ROW Sweet Red Leicester Cheddar Saville Row Red Leicester is a semi-firm, crumbly British cheese with a rich golden color and a mild, slightly sweet caramelized flavor. Crafted in the traditional Red Leicester style, it develops greater depth and complexity with age, offering a buttery texture and a smooth, robust finish. Cow | Pasteurized | Texture: Semi-Firm | Usage: Cooking/Table Cheese #10460131

2/5 lb BC

MILTON CREAMERY Prairie Breeze Cheddar A twist on a well-aged cheddar, Prairie Breeze is unlike any other. Sweeter than your typical cheddar, Prairie Breeze starts with adding a proprietary blend of cultures and vegetarian rennet to coagulate the milk. The curds are cheddared and then aged for a minimum of 9 months. Cow | Pasteurized | Texture: Semi-Firm | Usage: Cooking/Table Cheese #10295009N

1/5 lb CS

TILLAMOOK Medium Cheddar Cheese Tillamook Medium Cheddar is a smooth, creamy cheddar with a balanced sharpness and rich dairy flavor. Crafted from high-quality milk and aged for mellow complexity, it delivers buttery notes and a clean, satisfying finish that’s perfect for snacking, melting, or everyday cooking. Cow | Pasteurized | Texture: Semi-Firm | Usage: Cooking #MH2216

1/10 lb CS

CABOT CREAMERY Sharp White Cheddar This Sharp White Cheddar is an award-winning cheddar with bold flavor, a creamy texture, and a rich buttery tang balanced by a clean, smooth finish. Its versatile character pairs beautifully with apples and pears, melts effortlessly into sauces and dips. Cow | Pasteurized | Texture: Semi-Firm | Usage: Cooking #CC120

1/10 lb PC

C H E F S WA R E H O U S E .CO M

Somerdale Somerdale Cheese is a celebrated British cheese producer and exporter known for blending traditional craftsmanship with inventive flavor pairings. Working closely with independent farms and creameries across England, they source high-quality milk to create cheeses that reflect the rich heritage and terroir of the British countryside while maintaining a strong commitment to quality and sustainability. Their diverse portfolio includes a range of distinctive sub-brands such as Ilchester, known for its creamy, flavored cheddars, as well as lines like Claddagh Bo and Saville Row, which showcase everything from bold Irish-inspired flavors to refined, traditional British styles. Alongside their own Somerdale label—featuring both classic English cheeses and modern, innovative blends infused with herbs, spices, and fruit—Somerdale has earned international recognition for delivering unique, award-winning cheeses that appeal to both purists and adventurous palates alike.

THE CHEESE GUIDE

CASHEL BLUE Cashel Blue

SAVILE ROW 12 Month Cheddar Cheese

SAVILE ROW Sweet Red Leicester

SOMERDALE Truffler Cheddar

Cow | Pasteurized

Pasteurized

Truffle Inclusion

Texture: Semi-Soft

Texture: Semi-Firm

Texture: Demi-Soft

Pasteurized

Usage: Cooking/Table Cheese

Usage: Cooking

#C215

#10837816

#10460131

2/3 lb BC

1/5 lb CS

Texture: Semi-Soft 2/5 lb BC

#1126355

CLADDAGH BO Irish Cheddar Cheese with Porter Beer

SAVILE ROW Irish Pub Cheddar

SOMERDALE Red Dragon

Pasteurized

Ale/Mustard Seed Inclusion

Pasteurized

Texture: Semi-Firm

Pasteurized

Texture: Semi-Firm

Usage: Cooking

Texture: Semi-Soft

Usage: Cooking/Table Cheese

#10460094

#10837795

1/5.3 lb CS

CLADDAGH BO Irish Cheddar Cheese with Irish Whiskey Pasteurized

SAVILE ROW Vintage Cheddar

SOMERDALE Wensleydale with Cranberry Dried Cranberries

Usage: Cooking/Table Cheese #10773816

2/4.4 lb BC

2/4.96 lb BC

Pasteurized Texture: Semi-Soft Usage: Table Cheese #W0500024BC

2/4.96 lb BC

Pasteurized Texture: Semi-Firm Usage: Cooking/Table Cheese

Texture: Semi-Firm Usage: Cooking/Table Cheese #10837808

2/5 lb BC

Usage: Cooking/Table Cheese

#10460123

2/5 lb BC

1/5.3 lb CS

C H E F S WA R E H O U S E .CO M

Inclusions

BEEMSTER Hatch Pepper Gouda Cheese

CLADDAGH BO Irish Cheddar Cheese with Porter Beer

Beemster Hatch Pepper Gouda blends creamy Dutch cow’s milk cheese with certified Hatch Valley chile peppers for a mild, nutty profile and a touch of spicy heat. This semi-firm Gouda features a pale yellow color, smooth texture, and visible green chile pieces throughout. Naturally aged for 5-6 weeks for a balanced, vibrant flavor with a smooth, satisfying bite.

Claddagh Bo Irish Cheddar with Porter is a creamy Irish Cheddar covered in original Irish Porter stout, giving both a deep flavor and beautiful marbled look to this stunning cheese.

Cow | Pasteurized Texture: Semi-Firm Usage: Melting #10363454 1/10 lb PC

THE CHEESE GUIDE

Cow | Pasteurized Texture: Semi-Firm Usage: Cooking/Table Cheese #10837795 1/5.3 lb CS

SOMERDALE Wensleydale with Cranberry

MITICA The Truffle Kid Goat Cheese

POINT REYES Toma Rashi Cheese Wheel

Creamy and open in texture, Wensleydale is one of England’s oldest cheeses, first crafted by monks in the 11th century. Its natural sweet acidity pairs beautifully with fruit, especially the plump cranberries added by Savile Row, creating a sweet, juicy cheese bursting with flavor.

A truffle-forward cheese made with the rich milk from the Murciana goat. Black truffle paste is marbled throughout the cheese and spread on the rind, contributing to a strong but balanced truffle flavor and aroma.

Infused with Shichimi Togarashi, a traditional Japanese blend of nigella seeds, nori, chili, and ginger, this semi-hard cheese delivers layers of umami, nutty richness, and gentle heat. Aged 90 days, it combines Toma’s signature buttery, creamy texture with warm spice and savory depth that lingers pleasantly on the palate.

Cow | Pasteurized Texture: Semi-Soft Usage: Table Cheese #W0500024BC 2/4.96 lb BC

Cow | Pasteurized Texture: Semi-Firm Usage: Cooking/Table Cheese #10939425 2/4.5 lb CS BC

Cow | Pasteurized Texture: Semi-Firm Usage: Cooking/Table Cheese #10583431 1/10 lb CS

C H E F S WA R E H O U S E .CO M

Feta

MILK T YPES:

P.D.O. Feta originates from Greece and its production dates back to the 8th century B.C. A brine-cured cheese, Feta’s texture and

G O AT

flavor can differ widely depending on the type of milk used to

SHEEP

produce it, the animal’s diet and its place of origin. Feta can range from creamy and mellow in texture and flavor to crumbly and

PASTEURIZATION:

tangy. All feta will have a curd-like texture that crumbles easily. Pairing Suggestion: Salads, spanakopita, vegetables, rice, pasta Interesting Fact: The name Feta is protected by European Union legislation and manufacturers are only allowed to call their cheese

PA S T E U R I Z E D

“Feta” if it originates from Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese and Lesvos. European Authentic Feta must be made with all sheep’s milk or a combination of no less than 70% sheep’s milk and 30% goat’s milk.

APPEARANCE: White

TEXTURE: Creamy, crumbly, curdy

FLAVOR: Salty, tangy, lush

AROMA: Briny, strong

I MPO RT ED BULGARIA

GREECE

FRANCE

Bulgarian Feta Pail Sheep

KOLIOS Imported Feta

VALBRESO Feta Cheese

Texture: Semi-Soft in Brine

Sheep/Goat

Sheep

Usage: Cooking

Texture: Semi-Soft in Brine

Texture: Soft

Usage: Cooking

#920525

1/7 kg CS

#CF112

THE CHEESE GUIDE

2/4.5 lb BC

#BC430253

1/7 kg CS

C H E F S WA R E H O U S E .CO M

Fontina

MILK T YPES:

Genuine Fontina hails from the Val d’Aosta region in Italy, crafted there since the 12th century, but is also produced in other

COW

countries such as Denmark, France, Sweden and the United States. Fontina Val d’Aosta has a buttery, smooth paste with scattered eyes and a pungent, natural rind. More mature Fontina

PASTEURIZATION:

will be darker and more firm in texture. Fontina produced elsewhere is notable for its red wax rind and/or mild flavor. Pairing Suggestion: Fonduta, risotto, grilled cheese, sauces, fruit, charcuterie

PA S T E U R I Z E D

R AW

Interesting Fact: Fontina is produced year-round, but wheels crafted in the summer are held in particularly high regard due to the herd’s access to sweet alpine grasses and herbs. The resulting cheese is particularly lush and flavorful.

APPEARANCE: Thin, natural rind or waxed, smooth paste with small eyes

TEXTURE: Smooth, supple, semisoft to firm.

FLAVOR: Buttery, fruity, savory, earthy

AROMA: Mellow to pungent

I MPORT ED DENMARK

ITALY

ST. CLEMENS Red Danish Fontina

MITICA Fontina/Fontal Italian Cheese

Pasteurized

COOP FONTINA Fontina Val D’aosta Cheese D.O.P.

Texture: Semi-Soft

Raw

Texture: Semi-Soft

Usage: Cooking

Texture: Semi-Firm

Usage: Melting

#CF135

1/11 lb CS

Usage: Melting #BC440100

THE CHEESE GUIDE

Pasteurized

#CF131N 1/20 lb CS

2/6 lb BC

C H E F S WA R E H O U S E .CO M

Italian 56

THE CHEESE GUIDE

CAROZZI Taleggio D.O.P. This unique cheese has been granted a Denomination of Protected Origin Certification to guarantee its traditional qualities. It is made with pasteurized cow’s milk that is aged and hand-washed weekly over a ripening period of 50 days. The end result has a strong aroma but mild, creamy taste with a unique fruity tang and buttery soft texture beneath an inedible straw-colored crust. Taleggio is an excellent dessert cheese, pairing well with a glass of structured, fruity Merlot or a malty Belgian beer. Cow | Pasteurized | Texture: Semi-Soft | Usage: Cooking #CT100

1/5 lb PC

MITICA Fontina/Fontal Italian Cheese Fontal is a pantry stalwart, not to be confused with the more aged Italian cheese Fontina Val d’Aosta. Its mild flavor and pliant texture can be applied to a wide number of uses in both home and professional kitchens. A high quality, inexpensive, and versatile cow’s milk cheese. Cow | Pasteurized | Texture: Sem-Softi | Usage: Melting #CF131N

2/6 lb BC

COOP FONTINA Fontina Val D’aosta Cheese D.O.P. Fontina Val d’Aosta D.O.P. Cheese: Renowned as one of Italy’s great mountain cheeses, Fontina Val d’Aosta D.O.P. develops its distinctive tan-colored rind through careful washing and aging in the alpine valleys of northwestern Italy. Beneath the rind lies a pale yellow paste with occasional eyes and a supple, buttery texture, offering rich notes of sweet cream, toasted nuts, and fresh pasture grasses. Each wheel proudly bears the mountain mark of the Consorzio, a symbol of its protected origin and centuries-old cheesemaking tradition. Cow | Raw | Texture: Semi-Firm | Usage: Melting #BC440100

1/20 lb CS

C H E F S WA R E H O U S E .CO M

Goat

MILK T YPES:

Known in France as chévre, Spain as queso de cabra and Italy as formaggio di capra, Goat Cheese takes many forms and flavors, and is produced widely throughout the world. The flavor can

G O AT

range from mild and lemony to flinty and tart, and the texture varies from creamy to hard.

PASTEURIZATION:

Pairing Suggestion: Olives, roasted nuts, dried fruit, chutneys, cured meats Interesting Fact: Goat cheeses are typically lower in fat, and higher in vitamin A and potassium. Goat cheeses are also

PA S T E U R I Z E D

well-tolerated by those that otherwise cannot consume cow’s milk.

APPEARANCE: White to pale yellow

TEXTURE: Soft and spreadable to firm and grateable

FLAVOR: Earthy, lemony, tangy, tart, barnyard

AROMA: Bright, lemony, barnyard

THE CHEESE GUIDE

D O MEST IC

IM PO RT ED VERMONT

CANADA

VERMONT CREAMERY Bijou

CELEBRITY Honey Goat Cheese

Texture: Soft

CYPRESS GROVE Purple Haze Goat Cheese Disks Lavender And Fennel Pollen Inclusion

Geotricum Rind

Texture: Soft

Usage: Cooking

Texture: Soft

Usage: Cooking

CALIFORNIA CYPRESS GROVE Fromage Blanc Goat Cheese

#VN210028

2/4 lb BC

Texture: Soft

Usage: Table Cheese

Usage: Cooking

CYPRESS GROVE Herbes de Provence Humboldt Goat Cheese Round Texture: Soft 6/4 oz CS

CYPRESS GROVE Humboldt Fog Mini Bloomy Rind with Ash Line

Texture: Soft Usage: Table Cheese #VN210122

6/4 oz CS

CYPRESS GROVE Truffle Tremor Goat Cheese Texture: Soft

Usage: Table Cheese #10314978

#10313300

4/16 oz BC

1/3 lb CS

LAURA CHENEL Marinated Goat Cheese with Thyme & Rosemary

Meyer Lemon And Honey Inclusion

Texture: Soft 6/11 oz CS

CYPRESS GROVE Ms Natural Goat Cheese Round Texture: Soft Usage: Cooking #10314994

6/4 oz CS

CYPRESS GROVE Dill Psychedillic Goat Cheese Round Dill Inclusion

2/4 lb tub BC

LAURA CHENEL Original Goat Cheese Log Texture: Soft

# VN210862

Usage: Table Cheese

#1118295

2/2 lb BC

GRAND RESERVE Goat Cheese Log Texture: Soft

1/9 lb CS

SPAIN

Soaked in Red Wine

#1118277

2/2 lb BC

#CM120BC

12/10.5 oz BC

GRAND RESERVE Goat Cheese Tub

Texture: Semi-Soft Usage: Table Cheese #BC490020

2/6 lb BC

MITICA Cana De Cabra Goat Cheese Log

Usage: Cooking #1118308

#NWC4354

MITICA Drunken Goat

Texture: Soft 3/2 lb BC

CYPRESS GROVE Midnight Moon Gouda Goat Cheese

2/4 lb tub BC

Texture: Semi-Soft Usage: Table Cheese #56304

4/1 kg BC

MITICA The Truffle Kid Goat Cheese Texture: Semi-Firm Usage: Cooking/Table Cheese #10939425

2/4.5 lb CS BC

MITICA The Smoking Goat Smoked

Texture: Soft

Texture: Semi-Firm

Usage: Cooking #10314986

# C146A

NE THERLANDS

Texture: Semi-Firm

Usage: Cooking

Usage: Dessert #1126694

1/3.5 lb PC

Texture: Soft

CYPRESS GROVE Meyer Lemon Fresh Goat Cheese

WISCONSIN

Usage: Cooking

LAURA CHENEL Chef’s Chevre Goat Cheese

1/5 lb PC

12/10.5 oz BC

Texture: Soft

Bloomy Rind With Ash Line

#VN210112

#CF145

Texture: Fresh Usage: Table Cheese

2/2.2 lb BC

Texture: Soft

Marinated In Oil/Herbs

#VN210123N

Usage: Table Cheese

VERMONT CREAMERY Fresh Goat Cheese Log

GRAND RESERVE Goat Cheese Crumbles

CYPRESS GROVE Humboldt Fog Wheel Texture: Soft

#C313N 12/2 oz CS

Usage: Cooking

Usage: Table Cheese #VN210213

#99857

6/4 oz CS

Usage: Table Cheese #W3631486N

2/2 lb CS

C H E F S WA R E H O U S E .CO M

Gouda

MILK T YPES:

Gouda is an authentic farmers cheese from the Netherlands. The name Gouda is not protected, therefore it has become a standard classification. Goudas range from semi-soft and mellow

COW

G O AT

SHEEP

when young to hard and butterscotch-sweet when aged.

PASTEURIZATION: Pairing Suggestion: Fruit, charcuterie, chutney, sandwiches Interesting Fact: This cheese is named for the city of Gouda in the Netherlands, not because it was first produced there, but because this was where Gouda was legally traded and sold, a

PA S T E U R I Z E D

practice that still continues today.

APPEARANCE: Pale yellow to deep orange

TEXTURE: Dense, smooth and springy to flinty and firm

FLAVOR: Creamy, nutty, fruity, sweet, pungent

AROMA: Mellow, butterscotch, sharp

THE CHEESE GUIDE

D O MEST IC

I M PORT ED

CALIFORNIA

NE THERLANDS

CYPRESS GROVE Lamb Chopper Gouda Cheese

BEEMSTER Mustard Seed Gouda Cheese

Sheep Texture: Firm Usage: Table Cheese #VN210770

1/10 lb PC

CYPRESS GROVE Midnight Moon Gouda Goat

MILL DANCE Red Wax Gouda Cheese

Mustard Seed Inclusion

Goat

Cow

Texture: Semi-Firm

Texture: Semi-Soft

Usage: Table Cheese

Usage: Cooking

#VN230908

#VN230904

1/10 lb PC

BEEMSTER 26 Month XO Gouda Cheese Cow

Texture: Firm

Texture: Hard

Usage: Table Cheese #NWC4354

BEEMSTER Goat Gouda 1/4 Cheese Wheel

1/9 lb PC

1/6 lb PC

BEEMSTER 18 Month Classic Gouda Cheese Cow

1/10 lb PC

MILL DANCE Smoked Gouda Cheese

Hatch Chile Inclusion

Cow

Texture: Semi-Soft

Texture: Semi-Firm

Usage: Cooking

#10363454

# CG120

4/6 lb BC

1/10 lb PC

BEEMSTER Smoked Hatch Pepper Gouda Cheese Hatch Chile Inclusion & Smoked

Cow

Texture: Semi-Firm

Usage: Table Cheese #VN230900

#CG115

BEEMSTER Hatch Pepper Gouda Cheese

Usage: Melting

Usage: Table Cheese #C218

Usage: Cooking 1/6 lb PC

1/6 lb PC

Usage: Melting #1113481

2/5 lb BC

C H E F S WA R E H O U S E .CO M

Gouda 62

THE CHEESE GUIDE

BEEMSTER Hatch Pepper Gouda Cheese Beemster Hatch Pepper Gouda blends creamy Dutch cow’s milk cheese with certified Hatch Valley chile peppers for a mild, nutty profile and a touch of spicy heat. This semi-firm Gouda features a pale yellow color, smooth texture, and visible green chile pieces throughout. Naturally aged for 5-6 weeks for a balanced, vibrant flavor with a smooth, satisfying bite. Cow | Pasteurized | Texture: Semi-Firm | Usage: Melting #10363454

1/10 lb PC

CYPRESS GROVE Lamb Chopper Gouda Cheese A gouda-style sheep’s milk cheese from the Netherlands, aged 3 to 6 months for a smooth, firm texture and rich buttery color. Sweet and creamy when young, it develops notes of caramel, toasted nuts, and a lingering buttery finish as it matures, making it an approachable yet flavorful addition to any cheese board. Sheep | Pasteurized | Texture: Firm | Usage: Table Cheese #VN210770

1/10 lb PC

MILL DANCE Red Wax Gouda Mill Dance Red Wax Gouda is a classic Dutch cheese made from pasteurized cow’s milk, aged 5-6 weeks for a mild, nutty flavor and smooth, dense texture. Crafted in the Netherlands, its iconic red wax rind preserves freshness while locking in the signature semi-hard, creamy character. Goat | Pasteurized | Texture: Semi-Firm | Usage: Cooking #CG115

1/10 lb PC

CYPRESS GROVE Midnight Moon Gouda A matured Gouda-style goat cheese from the Netherlands, aged six months or more to develop a dense, smooth ivory paste with a slight granular texture. Rich notes of brown butter, caramel, and toasted nuts deepen with age, creating a complex yet approachable flavor profile. An award-winning cheese celebrated for its exceptional craftsmanship and depth of flavor. Goat | Pasteurized | Texture: Firm | Usage: Table Cheese #NWC4354

1/9 lb PC

BEEMSTER Goat Gouda Beemster Goat Cheese is a smooth, pale yellow Dutch cheese crafted from pasteurized goat’s milk and aged for 4 months. Its clean, sweet aroma and rich, creamy texture offer a delightful taste experience. Lactose-free and made without preservatives or GMOs, this cheese is ideal for cheese boards, salads, or melting into your favorite recipes. Cow | Pasteurized | Texture: Semi-Firm | Usage: Melting #VN230908

1/6 lb PC C H E F S WA R E H O U S E .CO M

Beemster Beemster cheese is crafted in the fertile Beemster Polder of the Netherlands, a UNESCO World Heritage site known for its rich, nutrient-dense soil and lush grazing land. Made from the milk of family-owned farms, Beemster cheeses are naturally aged and stirred by hand, creating a uniquely smooth texture with deep, complex flavors ranging from sweet and nutty to bold and caramelized. Founded in 1901 by a cooperative of Dutch dairy farmers, Beemster has remained committed to traditional cheesemaking techniques for more than a century. Their cheeses are produced using time-honored methods, including copper vats and careful aging processes that enhance flavor and character. Today, Beemster is celebrated worldwide for its premium Gouda-style cheeses that honor Dutch heritage while delivering exceptional quality and taste.

BEEMSTER Mustard Seed Gouda Cheese

BEEMSTER Goat Gouda 1/4 Cheese Wheel

Mustard Seed Inclusion

Goat

Cow

Texture: Semi-Firm

Texture: Semi-Soft

Usage: Table Cheese

Usage: Cooking #VN230904

#VN230908

BEEMSTER 26 Month XO Gouda Cheese

BEEMSTER Hatch Pepper Gouda Cheese Hatch Chile Inclusion

Cow

Texture: Hard

Texture: Semi-Firm

Usage: Table Cheese #C218

Usage: Melting 1/6 lb PC

#10363454

BEEMSTER Smoked Hatch Pepper Gouda Cheese

Cow

Hatch Chile Inclusion & Smoked

Texture: Semi-Firm

Cow

#VN230900

Texture: Semi-Firm 1/6 lb PC

Usage: Melting #1113481

THE CHEESE GUIDE

1/10 lb PC

BEEMSTER 18 Month Classic Gouda Cheese

Usage: Table Cheese

1/6 lb PC

1/10 lb PC

2/5 lb BC CW

C H E F S WA R E H O U S E .CO M

Manchego

MILK T YPES:

Manchego hails from Spain, specifically the La Mancha region when covered by the P.D.O./D.O. designation. It is produced from the milk of Manchega sheep, and is encased in an inedible rind

COW

G O AT

SHEEP

notable for its zigzag pattern. Traditionally Manchego was aged in baskets made of esparto, a grass grown in the southern Iberian Peninsula. Modern-day molds recreate the distinctive pattern, and

PASTEURIZATION:

P.D.O./D.O. cheeses will have a serial number and seal. Pairing Suggestion: Membrillo, bread, chorizo, olives, honey with tapas or in salad PA S T E U R I Z E D

R AW

Interesting Fact: The La Mancha region in Spain is the fictional home of Don Quixote, Miguel de Cervantes Saavedra’s novel that is widely considered to be one of Spain’s preeminent contributions to literature.

APPEARANCE: White to pale yellow with a brownish-beige and orange rind

Mahón

TEXTURE: Firm, supple, satiny

FLAVOR: Fruity, nutty, savory, rich

Mahón cheese is a Spanish cow’s milk cheese from the island of

AROMA:

Menorca, known for its distinctive square shape and orange rind

Grassy, nutty

rubbed with paprika and oil. It ranges from young and mild to aged and sharp, developing a buttery, slightly salty flavor with a hint of tang as it matures. Pairing Suggestion: Crusty bread, olives, cured meats, roasted vegetables, honey Interesting Fact: Mahón cheese is traditionally aged in natural caves on Menorca, where the island’s humid, salty sea air helps shape its unique flavor and texture.

THE CHEESE GUIDE

I MPO RT ED SPAIN AURORA 3-Month Manchego Cheese Sheep | Pasteurized Texture: Semi-Firm Usage: Cooking #CM105

1/6 lb PC (2 PER CS)

EL TRIGAL 6-Month Manchego Cheese Sheep | Pasteurized Texture: Semi-Firm Usage: Cooking #2SP01

2/7 lb BC

AURORA 12 Month Manchego Sheep Milk Cheese D.O.P Sheep | Pasteurized Texture: Semi-Firm Usage: Cooking #BC701496

2/7.5 lb BC

MITICA Mahón Cheese Aged 4 Months Cow | Pasteurized Texture: Semi-Firm Usage: Cooking #C172

1/7 lb PC

MITICA Mahón Cheese Aged 1 Year D.O. Cow | Pasteurized Texture: Semi-Firm Usage: Cooking #NWC4009

2/6 lb BC

C H E F S WA R E H O U S E .CO M

Spanish 68

THE CHEESE GUIDE

AURORA 12 Month Manchego Sheep Milk Cheese D.O.P This pasteurized Manchego from Cuenca, aged one year, is nutty, buttery, and full-flavored. The taste is full and fills the entire mouth. There is a nice balance between acid up front and the rich finish. This cheese is made by a family-owned company that has won many awards for its Manchego. Sheep | Pasteurized | Texture: Semi-Firm | Usage: Cooking #BC701496

2/7.5 lb BC

MITICA Mahón Cheese Aged 4 Months Mahón is the most famous cheese of Spain’s Balearic Islands. Aged for one year, this version offers a balanced yet full-bodied flavor with notes of butter, toasted nuts, and a touch of salinity, finishing smooth, rich, and remarkably approachable. Cow | Pasteurized | Texture: Semi-Firm | Usage: Cooking #NWC4009

2/6 lb BC

MITICA Drunken Goat Drunken Goat is a mild, semi-soft goat cheese from Jumilla, Spain, aged 60 days and bathed in local Monastrell wine. The wine imparts a striking violet rind and subtle fruity notes, while the paste remains smooth, creamy, and approachable with little of the typical goaty character. Goat | Pasteurized | Texture: Semi-Soft | Usage: Table Cheese #C172

1/7 lb PC

MITICA Smoking Goat A crowd-pleasing young goat cheese with light smoke that doesn’t overpower the overall flavor. It is a great introduction to the varied cheeses of the Canary Islands. Caramel-colored rind with smooth, elastic ivory paste. Balanced smoke brings out the toasted notes in the goat’s milk without overpowering it Goat | Pasteurized | Texture: Semi-Firm | Usage: Table Cheese #W3631486N

2/2 lb CS

AURORA 3-Month Manchego Cheese This pasteurized Manchego is from a family-owned company based outside of Cuenca, Spain. After three months of aging, it is nutty, creamy, and full-flavored. The taste is full and fills the entire mouth. There is a nice balance between acid up front and the rich finish. Sheep | Pasteurized | Texture: Semi-Firm | Usage: Cooking #CM105

1/6 lb PC (2 PER CS) C H E F S WA R E H O U S E .CO M

Mascarpone

MILK T YPES:

Mascarpone is a luxuriously smooth Italian cream cheese, originating from the Lombardy region, known for its rich, buttery texture and delicate, slightly sweet flavor. Made from

COW

fresh cream rather than milk, it has a high fat content that gives it a velvety consistency—more akin to whipped cream than traditional cheese. Its subtle profile makes it incredibly versatile,

PASTEURIZATION:

effortlessly bridging both sweet and savory applications. Pairing Suggestion: Fresh berries, honey, prosciutto, toasted brioche, and as a base for risotto or pasta. PA S T E U R I Z E D

Interesting Fact: Unlike most cheeses, mascarpone isn’t made with rennet. Instead, it’s created by gently heating cream and adding an acid (like citric or tartaric acid) to thicken it—making it technically closer to a cultured cream than a traditional cheese.

APPEARANCE: White

Ricotta

TEXTURE: Grainy, creamy, moist

FLAVOR: Buttery, nutty, piquant, salty

Ricotta came about when cheesemakers endeavored to find a use for the leftover whey from cheese production. Ricotta, or “re-cooked” cheese is produced by heating the leftover whey until the small, granular curds coagulate. These are skimmed and drained, traditionally in baskets. It may also be made with part-skim or whole milk. Ricotta ranges from dry to very moist and creamy in texture, depending in some part on fat content and region of production. Ricotta Salata is fresh Ricotta that has been salted, pressed and aged until it is firm and somewhat crumbly in texture, with a mellow, salty finish. Pairing Suggestion: Grilled bread, honey, olive oil, black pepper, pasta, desserts Interesting Fact: Ricotta is technically not a cheese, but rather a dairy product like sour cream, as no rennet or cultures are used in its production.

THE CHEESE GUIDE

AROMA: Milky, sweet

D O MEST IC

IM PO RT ED

CALIFORNIA

WISCONSIN

ITALY

BELGIOIOSO Mascarpone

Texture: Fresh Cheese

CALABRO Impastata Whole Milk Ricotta Cheese

MITICA Ricotta Salata Sheep Milk Hard Cheese Piece

Usage: Cooking

Texture: Fresh Cheese

Usage: Cooking

#CM102BC

BELLWETHER FARMS Whole Milk Ricotta

#108618N

2/3.5 lb BC

#360981

DI STEFANO Ricotta

2/5 lb BC

CONNECTICUT CALABRO Ricotta

#10869957

6/1 lb BC

Texture: Fresh

Usage: Cooking 6/3 lb BC

CALABRO Fresh Ricotta Cheese Cone Texture: Fresh Cheese

Usage: Cooking #CF144N

#10303267

2/10 lb BC

2/5 lb BC

Texture: Fresh Cheese

GALBANI Mascarpone Texture: Fresh #CM100

24/17.6 oz PC (8 PER FLAT)

POLENGHI Mascarpone Texture: Fresh Usage: Cooking #CM103

Usage: Cooking #10297864

1/9 lb PC

Usage: Cooking

BELGIOIOSO Whole Milk Ricotta Con Latte Whipped

VERMONT VERMONT CREAMERY Mascarpone

Texture: Fresh Cheese #D126

Texture: Fresh Cheese

Usage: Cooking

Usage: Cooking #CR110

BELGIOIOSO Ricotta Impastata Fresh Cheese Bag

Texture: Fresh

Usage: Cooking #10440237

Texture: Semi-Soft 4/5 lb BC

1/30 lb PC

CALABRO Mascarpone

Texture: Fresh Cheese

Texture: Fresh

6/500 g BC

4/5 lb BC

GRANDE Del Pastaio Ricotta Cheese Tub Texture: Fresh Cheese Usage: Cooking #NWC2715

2/5 lb BC

Usage: Cooking #D128

12/3 lb PC

CALABRO Hand Dipped Ricotta Texture: Fresh Cheese Usage: Cooking #927229

2/5.5 lb CS

C H E F S WA R E H O U S E .CO M

Fresh 72

THE CHEESE GUIDE

VERMONT CREAMERY Mascarpone Ridiculously rich and velvety. Rich, decadent and luscious Italian-style cream cheese made from fresh, Vermont cream. Cow | Pasteurized | Texture: Fresh | Usage: Cooking #CF144N

2/5 lb BC

GRAND RESERVE Crème Fraîche Crème fraîche is a rich, cultured cream with a smooth texture and delicate tangy flavor. Made with fresh cream and live cultures, it delivers a luxurious richness that enhances both sweet and savory dishes, from sauces and soups to desserts and pastries. Cow | Pasteurized | Texture: Soft | Usage: Cooking #VN210770

1/10 lb PC

GRAND RESERVE Fresh Goat Cheese Log Grand Reserve Fresh Chevre showcases the sweet, fresh character of Wisconsin goat’s milk with a smooth, spreadable texture and bright tang. Crafted using traditional slow-drainage methods, it pairs beautifully with seasonal produce, grilled meats, and a wide range of culinary applications. Goat | Pasteurized | Texture: Soft | Usage: Cooking #1118277 #CM120BC

2/2 lb BC 12/10.5 oz BC

CALABRO Ricotta Made with fresh, rBST-free whole milk and all-natural ingredients, this ricotta features a light, exceptionally smooth texture and delicate savory flavor. Versatile enough for both sweet and savory dishes, it shines in everything from classic lasagna to creamy cheesecakes. Goat | Pasteurized | Texture: Fresh | Usage: Cooking #D126

6/3 lb BC

BELGIOIOSO Crescenza Stracchino Soft Cheese Stracciatella is shreds of Fresh Mozzarella soaked in sweet cream and is crafted to order with fresh local Wisconsin milk, so you receive the freshest cheese possible. “Stracchino” comes from stracco, the local word for “tired,” referencing milk from cows weary after seasonal mountain migrations. “Crescenza” comes from crescentia (“rising”), describing how the cheese swells during early lactic fermentation. Cow | Pasteurized | Texture: Soft | Usage: Cooking #CM146

2/3.5 lb BC C H E F S WA R E H O U S E .CO M

Mozzarella

MILK T YPES:

Mozzarella is a pasta filata cheese originating from southern Italy made with water buffalo’s milk. This variety of fresh buffalo mozzarella now enjoys P.D.O./D.O.P. designation, and other

COW

WAT E R B U F FA LO

varieties made with cow’s milk are widely produced as well. Fresh mozzarella will be high in moisture and traditionally packed in water to maintain its delicate texture. Low-moisture mozzarella

PASTEURIZATION:

is firmer and springier with a longer shelf-life. Burrata is a version wherein a thin “skin” of mozzarella is wrapped around a center of cream and fresh mozzarella shreds. PA S T E U R I Z E D

Pairing Suggestion: Low moisture for cooking and fresh for salads Interesting Fact: The name Mozzarella derives from the verb mozzare, or “to cut off” a reference to the cheese-making process wherein stretched curds are cut and formed into balls.

APPEARANCE: White, rind less

TEXTURE: Semi soft, stringy and supple

FLAVOR: Milky

AROMA: Fresh, milky

THE CHEESE GUIDE

D O MEST IC CALIFORNIA

NEW YORK

DI PUGLIA Burrata

CALABRO Mozzarella Part Skim Cheese Loaf

Cow Texture: Fresh Cheese Usage: Cooking #1118421

12/3.5 oz CS

Texture: Fresh Cheese Usage: Cooking #80910

12/4 oz CS

DI STEFANO Mozzarella Ovolini 4 oz Cow Texture: Fresh Cheese Usage: Cooking #10440190

Texture: Fresh Cheese

Texture: Semi-Soft

Usage: Cooking

# CM166

2/3 lb BC

Cow Usage: Cooking 8/5 lb BC

CALABRO Ovaline Mozzarella Cheese Ball 4 Oz Cow Texture: Fresh Cheese

CONNECTICUT

CALABRO Smoked Scamorza Aged Mozzarella Cheese

CALABRO Burrata Cow

Cow

Texture: Fresh Cheese 6/8 oz CUPS (2/4 oz BALLS)

# 919409

Cow

Cow Texture: Fresh Cheese Usage: Cooking #10711201

6/1 lb CS

6/1.5 lb CS

6/8 oz (2-4 oz)

Usage: Cooking 2/20 lb BC

Cow

Texture: Fresh Cheese

Usage: Cooking

# 10602890

2/4.5 lb BC

#CM141N

8/1 lb BC

CALABRO Smoked Whole Milk Mozzarella Loaf

BELGIOIOSO Stracciatella Cheese

Cow

Cow Texture: Soft Cheese

Texture: Fresh Cheese

Texture: Semi-Soft Usage: Cooking

Usage: Cooking

CALABRO Old Fashioned Mozzarella Cheese Loaf

# CM137

8/5 lb BC

# 103340

Cow

2/3 lb BC

GRANDE Fresh Mozzarella Curd Cow

#360093N

Cow

2/3 lb BC

GRANDE Ciliegine Mozzarella .3 oz

Usage: Cooking

BELGIOIOSO Fresh Mozzarella Log

#CM143D

4/1 lb CS

Texture: Fresh Cheese

BELGIOIOSO Mozzarella Curd

CALABRO Stracciatella Cheese

CALABRO Ciliegine Mozzarella .33 oz

#10731093

#NWC2420

Usage: Cooking

#CM143

Usage: Cooking

Texture: Fresh Cheese #930710

Texture: Fresh Cheese

BELGIOIOSO Burrata 4 oz Balls

Texture: Fresh Cheese

Usage: Melting

2/3.5 lb BC

GRANDE Burrata 4 oz

WISCONSIN

Cow

Texture: Semi-Soft

Usage: Cooking #10293370

2/3 lb BC

Usage: Cooking #CM146

Cow

Usage: Cooking # CM160

Texture: Soft 2/21 lb BC

BELGIOIOSO Burrata (4x4oz Balls)

Texture: Semi-Soft # 103343

Cow

8/5 lb BC

CALABRO Mozzarella Whole Milk Cheese Loaf

Cow

BELGIOIOSO Crescenza Stracchino Soft Cheese

Cow

# 926458

DI STEFANO Burrata 4 oz Balls

POLLY-O Mozzarella Curd

Cow

2/10 lb BC

GRANDE Mozzarella Ovoline 4 Oz Cow Texture: Fresh Cheese Usage: Cooking #NWC2422

2/3 lb BC

GRANDE Part Skim Mozzarella Cheese Cow Texture: Semi-Soft Usage: Cooking #NWC2412

8/7 lb BC

Usage: Cooking #10364262N

6/1 lb BC

8/5 lb BC

C H E F S WA R E H O U S E .CO M

GRANDE Whole Milk Mozzarella Cheese

I M PORT ED

Cow Texture: Semi-Soft

COLUMBIA

Usage: Cooking #NWC2411

8/7 lb BC

GRANDE Shredded Whole Milk Mozzarella Cheese Cow

Texture: Fresh Cheese #10860354

Usage: Cooking

4/2.2 lb BC (8 BALLS PER PC)

6/5 lb BC

GRANDE Stracciatella Cheese Cow

BUF CREAMERY Ciliegine Buffalo Mozzarella Water Buffalo Texture: Fresh Cheese

Texture: Fresh Cheese

Usage: Cooking

Usage: Cooking #1112594

Water Buffalo Usage: Cooking

Texture: Semi-Soft #NWC2905

BUF CREAMERY Buffalo Burrata

4/1.5 lb CS

# 10860291

4/2.2 lb BC

ITALY DELIZIOSA Italian Burrata Cheese (Frozen) Cow Texture: Fresh Cheese Usage: Cooking #1101743

8/125 g CS

DELIZIOSA Stracciatella Cheese (Frozen) Cow Texture: Fresh Cheese Usage: Cooking # 1101745

8/150 g CS

LUPARA Bocconcini Di Bufala Cheese (Frozen) Water Buffalo Texture: Fresh Cheese Usage: Cooking #C901

1/3.2 kg CS

LUPARA Buffalo Mozzarella Cheese (Frozen) Water Buffalo Texture: Fresh Cheese Usage: Cooking #C900

12/200 g CS

LUPARA Smoked Buffalo Mozzarella Cheese (Frozen) Water Buffalo Texture: Fresh Cheese Usage: Cooking #EGFZACH1070

THE CHEESE GUIDE

4/450 g CS

C H E F S WA R E H O U S E .CO M

Parm

MILK T YPES:

Long considered the “King of Cheeses,” Parmigiano-Reggiano is a PDO/DOP cheese produced exclusively in Parma, Reggio Emilia, Modena, Mantua, and Bologna using traditional methods dating back over nine centuries. Each 80 lb wheel requires about 150

COW

gallons of milk and is inspected at 12 months by the Consorzio Parmigiano Reggiano before being branded. While it must be aged at least 12 months, many wheels mature for over two years,

PASTEURIZATION:

developing a rich, complex flavor and crystalline texture. At 18 months the Consorzio will fire brand the wheels for export quality. Domestic parmesan-style cheeses, by contrast, are not bound by PDO regulations, allowing for variations in production and

PA S T E U R I Z E D

R AW

typically shorter aging, resulting in a milder flavor and softer texture. Pairing Suggestion: Aged balsamic, dates, figs, risotto, pasta, soups, grilled vegetables, salads

APPEARANCE: Interesting Fact: Wheels of Parmigiano Reggiano are required to

Hard golden rind, pale yellow interior

weigh at least 66 pounds with a maximum weight of 88 pounds.

(Parmigiano Reggiano having distinctive Consorzio markings)

TEXTURE: Crystalline, grainy, firm, crumbly

Grana Grana refers to a family of hard, grainy Italian cheeses, including Grana Padano. Similar to Parmigiano-Reggiano but produced under broader regulations, Grana cheeses typically offer a milder flavor and softer texture. While traditional Grana cheeses are PDO/DOP protected, domestic grana-style versions allow for greater production flexibility and variation in flavor and texture. Pairing Suggestion: Grated over pasta, figs, dried fruit, apples, honey Interesting Fact: Monks crafted Grana cheeses nearly a thousand years ago in order to preserve the surplus milk yielded by their herds. The long aging process ensured availability of a valued protein for an extended period of time.

THE CHEESE GUIDE

FLAVOR: Fruity, nutty, savory, caramelized

AROMA: Warm, nutty

D O MEST IC USA , WISC ONSIN BELGIOIOSO American Grana Cheese 1/4 Wheel Pasteurized Texture: Semi-Firm Usage: Cooking #78239

4/18 lb BC

BELGIOIOSO Shaved Parmesan Pasteurized Texture: Semi-Firm Usage: Cooking #931716

4/5 lb BC

BELGIOIOSO Parmesan Wheel Pasteurized Texture: Semi-Firm Usage: Cooking #CP155

1/24 lb CS

BELGIOIOSO Parmesan 1/4 Wheel Pasteurized Texture: Semi-Firm Usage: Cooking #10761920

4/6 lb BC

GRANDE Shaved Parmesan Pasteurized Texture: Semi-Firm Usage: Cooking #10616407

2/3 lb BC

C H E F S WA R E H O U S E .CO M

I MPO RT ED ITALY AGRIFORM 1-3 Month Piave Cheese Pasteurized Texture: Hard Usage: Cooking/Table Cheese #BC440031

1/13 lb CS

AMBROSI 24 Month Parmigiano Reggiano 1/4 Wheel Raw

ITALIAN 16-18 Month Grana Padano Cheese Wheel

ITALIAN 24 Month Parmigiano Reggiano Cheese

Raw

Texture: Hard

Usage: Cooking/Table Cheese

#BC450755

#CP107

#CP112

Usage: Cooking/Table Cheese

ITALIAN 16-18 Month Grana Padano Cheese 1/4 Wheel

1/20 lb CS

THE CHEESE GUIDE

1/80 lb CS

ITALIAN 18 Month Parmigiano Reggiano Cheese 1/4 Wheel Raw Texture: Hard

Texture: Hard Usage: Cooking/Table Cheese #CP107

1/10 lb PC

Raw

Texture: Hard #CP111

CRAVERO 24 Month Aged Parmesan Reggiano Cheese

1/20 lb PC

Usage: Cooking/Table Cheese #CP112

1/20 lb PC

1/80 lb CS

C H E F S WA R E H O U S E .CO M

Ambrosi Parmigiano Reggiano is more than just cheese; it is a manifestation of patience and tradition rooted in the Emilia-Romagna region. The Ambrosi family honors this heritage by treating every wheel as a precious commitment rather than a manufactured product. Their master graders utilize a blend of science and intuition, literally listening to the cheese as it matures to ensure it captures the essence of the land and the season. The Ambrosi selection found at The Chefs’ Warehouse is aged for a minimum of 24 months to achieve its signature crystalline texture and complex flavor profile. This deliberate two-year journey transforms the cheese into a dense, granular masterpiece filled with tyrosine crystals and notes of toasted hazelnut and ripe fruit. When you see the Ambrosi name, it serves as a guarantee that every bite offers a rich, savory experience that has been carefully nurtured from the valley to your table.

AMBROSI Parmigiano Reggiano 1/4 Wheel Raw Texture: Hard Usage: Cooking/Table Cheese #CP111

1/20 lb CS

AMBROSI White Gold Parmigiano Reggiano Raw Texture: Hard Usage: Cooking/Table Cheese

THE CHEESE GUIDE

#10531438

2/8 lb CS

1096246

1/80 LB C

C H E F S WA R E H O U S E .CO M

Aged Italian 84

THE CHEESE GUIDE

ITALIAN 16-18 Month Grana Padano Cheese Wheel Grana Padano cheese is a hard, slow-ripened cheese made from partially skimmed cow’s milk. It is similar in texture and flavor to Parmigiano Reggiano but has a slightly nuttier taste. Grana Padano is typically aged for 9 months to 16 months and has a granular, crumbly texture with a golden rind. It is often used as a table cheese, grated over pasta or soups, or served as a dessert cheese. Grana Padano is a popular Italian cheese and is widely used in cooking and food preparation. Cow | Raw | Texture: Hard | Usage: Cooking/Table Cheese #CP107

1/20 lb CS

ITALIAN 24 Month Parmigiano Reggiano Cheese This 24-Month Parmesan Reggiano Cheese Wheel is edible proof that good things really do take time. This PDO cheese is crafted using cow’s milk from particular Italian regions including Parma and Bologna, allowing for a taste of tradition that is difficult to top. Aging yields an unmistakeable sensation of umami and a robust nutty, vaguely fruity flavor. This cheese is lactose free and offers a hard, dense texture perfect for an indulgent snack or simple garnish. Pair with a glass of chilled Chianti or Sauvignon Blanc for a delightful after-dinner treat. Cow | Raw | Texture: Hard | Usage: Cooking/Table Cheese #CP112

1/20 lb CS

MITICA Pecorino Romano Cheese Wheel Pecorino Romano D.O.P. is one of Italy’s most iconic sheep’s milk cheeses, crafted using time-honored methods that date back to ancient Rome. Aged for 5 to 6 months, it develops a firm, crumbly texture and a bold, savory flavor layered with notes of toasted nuts, browned butter, and a pleasantly sharp finish. Dry-salted for depth and character, this exceptional Pecorino delivers rich umami and aromatic complexity, making it equally at home grated over pasta, shaved onto salads, or featured on a cheese board alongside honey, pears, and cured meats. Cow | Raw | Texture: Firm | Usage: Cooking #CR124

1/50 lb PC

C H E F S WA R E H O U S E .CO M

Pecorino

MILK T YPES:

One of Italy’s oldest and most celebrated cheeses, Pecorino is crafted exclusively from sheep’s milk and prized for its rich flavor, versatility, and deep-rooted tradition. The name derives from

SHEEP

pecora, the Italian word for sheep, and encompasses a family of regional cheeses that range from young and mild to deeply aged and intensely savory.

PASTEURIZATION:

Flavor profiles vary with age, but Pecorino is known for its distinctive balance of buttery richness, nutty sweetness, and pleasantly salty character. Younger styles are smooth and creamy with delicate grassy notes, while aged expressions become

PA S T E U R I Z E D

R AW

firmer, more crumbly, and boldly complex with flavors of toasted nuts, browned butter, and rich umami.

Pairing Suggestion: Pears, walnuts, over pasta and soups, truffles

APPEARANCE:

Interesting Fact: Pecorino Romano was a staple of the Roman soldiers’ diet during war.

Drum shaped, pale yellow with a natural rind

TEXTURE: Hard, crumbly and dense to soft and mild

FLAVOR: Buttery, creamy, salty, sharp

AROMA: Nutty, strong, acidic

THE CHEESE GUIDE

I MPO RT ED ITALY LOCATELLI Pecorino Romano Cheese Raw Texture: Firm Usage: Cooking #926760

1/15 lb PC

MITICA Fiore Sardo Pecorino Cheese 1/4 Wheel Lightly Smoked

Pasteurized Texture: Firm Usage: Cooking/Table Cheese #NWC3990

2/6 lb BC

MITICA Pecorino Romano Cheese 1/4 Wheel Raw Texture: Firm Usage: Cooking #CR125

1/13 lb PC

MITICA Pecorino Romano Cheese Wheel Raw Texture: Firm Usage: Cooking #CR124

1/50 lb PC

MITICA Pecorino Toscano D.O.P. Cheese Pasteurized Texture: Semi-Firm Usage: Cooking/Table Cheese #NWC3968

2/4 lb BC

MITICA Pecorino Toscano Fresco D.O.P. Pasteurized Texture: Semi-Firm Usage: Melting #361191

2/5 lb BC

C H E F S WA R E H O U S E .CO M

Pecorino 88

THE CHEESE GUIDE

MITICA Pecorino Romano Cheese Pecorino Romano D.O.P. is one of Italy’s most iconic sheep’s milk cheeses, made using traditional methods that date back to ancient Rome. Aged 5 to 6 months, it develops a firm, crumbly texture and a bold, savory flavor with notes of toasted nuts, browned butter, and rich umami. Perfect for grating over pasta, shaving onto salads, or serving alongside honey, pears, and cured meats. Sheep | Pasteurized | Texture: Semi-Firm | Usage: Cooking/Table Cheese #CR125

1/13 lb PC

MITICA Fiore Sardo Pecorino Cheese Sardinia’s signature semi-hard sheep’s milk cheese, this aged Pecorino is rich with savory depth, balancing nutty sweetness and a pleasantly sharp finish. Aged for 8 months, it develops a dense, slightly crumbly texture and complex character that shines on cheese boards, grated over pasta, or paired with cured meats, olives, and full-bodied wines. Sheep | Pasteurized | Texture: Firm | Usage: Table/Cooking #NWC3990

2/6 lb BC

MITICA Pecorino Toscano Fresco D.O.P. Be transported to Tuscany when tasting Pecorino Toscano Fresco D.O.P Cheese from Mitica. A semi-firm young sheep’s milk cheese, this product is perfect for slicing, melting, or pairing with fruit, honey, or charcuterie. Sheep | Pasteurized | Texture: Semi-Firm | Usage: Table/Cooking #361191

2/5 lb BC

C H E F S WA R E H O U S E .CO M

Provolone

MILK T YPES:

Provolone is an Italian cheese with two distinct flavor profiles. Piccante is aged longer and has a distinctly tangy, beefy flavor.

COW

Dolce is aged far less and has a mellower, nutty flavor. Provolone produced in the U.S. tends to be more mellow and bear little resemblance to its Italian counterparts. Provolone should be

PASTEURIZATION:

dense, smooth and buttery in texture, and will melt exceptionally well. Dolce: Mild, sweet taste, aged 2-3 months Piccante: Strong, sharp taste, aged 6-12 months

PA S T E U R I Z E D

Pairing Suggestion: Spicy foods, salami, olives, roasted peppers, hearty bread Interesting Fact: Provolone is a pulled curd cheese like mozzarella, but instead of serving it fresh, it is formed and brined before aging—made using the pasta filata method, where the

APPEARANCE:

curd is stretched and kneaded rather than simply pulled.

Pale yellow with a thin, hard, golden-yellow, shiny rind

TEXTURE: Firm, dense, smooth

FLAVOR: Buttery, nutty, piquant, salty

AROMA: Tangy and milky

D O MEST IC

IM PO RT E D

WISCONSIN

ITALY

BELGIOIOSO Cacio Cavallo “Provola” Cheese Texture: Semi-Firm 6/5 lb BC

BELGIOIOSO Domestic Provolone Cheese Texture: Semi-Firm

#NWC2451

Texture: Semi-Firm 2/12 lb BC

2/11 lb BC

Usage: Cooking #BC401657

GRANDE Provolone Nello

#NWC2435

Texture: Semi-Firm 8/7 lb BC

Usage: Cooking #CP146

THE CHEESE GUIDE

1/17 lb CS

BELGIOIOSO Imported Provolone Loaf

Texture: Semi-Firm Usage: Cooking

Usage: Cooking #CP145

Texture: Semi-Firm Usage: Cooking

Usage: Cooking #CC133

AURICCHIO Aged Provolone Italian Cheese Quarters

GRANDE Aged Provolone

1/15 lb PC

C H E F S WA R E H O U S E .CO M

Vegan

MILK T YPES:

Vegan cheeses are plant-based alternatives crafted to mimic traditional dairy cheeses in both taste and texture, using

VEGAN

ingredients like nuts, coconut oil, and soy. Through techniques such as fermentation and culturing, they develop flavors that range from mild and creamy to tangy and sharp, offering a familiar yet slightly lighter, nuttier profile compared to their dairy counterparts. Available in everything from soft spreads to firm, sliceable blocks, vegan cheeses provide a versatile, dairy-free option for cooking, snacking, and pairing.

APPEARANCE: Similar to dairy, slightly paler

Pairing Suggestion: Crackers, fruit, swap in where traditional cheese is used

TEXTURE: Comparable, less elastic melt

Interesting Fact: While plant-based cheese alternatives existed in small forms earlier, modern vegan cheese really took off in the

FLAVOR:

late 20th century alongside the rise of veganism—evolving from

Similar to dairy, milder and nuttier

simple soy-based products into today’s artisanal, cultured

AROMA:

varieties that closely mimic traditional cheesemaking techniques.

Lighter, less pungent

I MPORT ED NE THERLANDS VIOLIFE Vegan Feta Texture: Semi-Soft 8/8.1 oz CS

VIOLIFE Just Like Mozzarella Shreds (Vegan) Texture: Semi-Soft

Texture: Semi-Soft

Texture: Semi-Firm

#10864945

5/2 lb BC

THE CHEESE GUIDE

Usage: Cooking 5/2 lb BC

VIOLIFE Vegan Cheddar Slices Texture: Semi-Soft Usage: Cooking #10865745

Usage: Cooking #10865737

VIOLIFE Vegan Parmesan Wedge

Usage: Cooking

Usage: Cooking #SW351910

VIOLIFE Vegan Shredded Cheddar

5/1 kg BC

#SW351890

7/5.3 oz CS

Violife Violife offers a line of plant-based cheeses crafted for those seeking a dairy-free lifestyle without sacrificing flavor or texture. Made primarily from coconut oil and fortified with vitamin B12, Violife products are known for their creamy consistency and meltability, making them a versatile option for everything from sandwiches and charcuterie boards to pasta dishes and pizzas. Free from dairy, soy, gluten, nuts, and preservatives, the brand caters to a wide range of dietary needs while still delivering rich, satisfying taste. With a variety of styles—including slices, shreds, blocks, and spreads—Violife has become a go-to for vegans and cheese lovers alike looking for a modern, inclusive alternative.

C H E F S WA R E H O U S E .CO M

Washed Rind

MILK T YPES:

A washed rind cheese is just that: Brine and/or spirits are used to coat the exterior of the cheese, allowing the growth of “B. linens” bacteria. The result is a pungent, tacky, moist rind with a

COW

G O AT

SHEEP

distinctive ruddiness. The most well-known washed-rind cheeses are Epoisses from France, Taleggio from Italy and Limburger from Germany. All will have an assertive, fermented nose that belies far

PASTEURIZATION:

mellower flavor inside.

Pairing Suggestion: Fruit, bread, crackers PA S T E U R I Z E D

R AW

Interesting Fact: It is common to avoid eating the rind of washed rind cheeses, but this depends entirely on personal taste. Washed rinds are perfectly safe to consume and some feel enhance the overall experience of the cheese.

APPEARANCE: Reddish-orange rind, moist or sticky

TEXTURE: Soft and oozy to firm

FLAVOR: Yeasty, meaty, salty, savory

AROMA: Stinky, pungent, yeasty, barnyard

ITALY CAROZZI Taleggio D.O.P. Cow | Pasteurized Texture: Semi-Soft Usage: Cooking #CT100

1/5 lb PC

THE CHEESE GUIDE

C H E F S WA R E H O U S E .CO M

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THE CHEESE GUIDE