Columbia Cheese - We are third generation importers who work for innovative cheese makers trying to raise the flavor profile of traditional dairy cheeses. We look to source only best in class. Our school of thought is Maker to Monger. We are cheese for life.
Cowgirl Creamery cheeses are sold to over 500 stores, independent cheese shops, farmers markets and restaurants, and nationally through Whole Foods Markets. And true to their community ethos, Tomales Bay Foods continues to support and promote artisan cheesemaking, offering over 200 cheeses from all over California, America and Europe through their website and retail locations. Two decades, dozens of awards, two creameries, four retail stores and two thousand tons of cheese later, it’s safe to say they’ve earned their 10-gallon hats.
Cypress Grove is an artisan goat cheese company that cares deeply about its goats, dairy, and producing award-winning cheese. Known best for its flagship goat cheese, Humboldt Fog, Cypress Grove produces sensational cheeses across three distinct lines: soft-ripened, aged, and fresh. At Cypress Grove’s model dairy, the team goes to great lengths to ensure its goats are cared for properly and humanely. The iconic Humboldt County cheese producer was founded by Mary Keehn in 1983.
Essex Street Cheese Co. imports four cheeses and sells them directly to America’s finest cheesemongers and distributors. Comté from Fort St. Antoine, Gouda from L’amuse, Parmigiano-Reggiano from Cravero, Manchego from Sierra la Solana. Each cheese is specially selected for Essex at the source and shipped to spend minimal time in warehouse.
At Formaticum, we protect the life of cheese and defend its flavor. Cheese is alive. Store it accordingly.
Founded in Chicago in 1988, Goose Island was one of first craft breweries in the Midwest and produces some of the most popular, and award winning, beers in the U.S. Since 1989, Goose Island beers have won a variety of awards at acclaimed beer events including the World Beer Championships, World Beer Cup, World Expo of Beer and the Great American Beer Festival (GABF)
Jasper Hill Farm milks cows and makes cheese in the Northeast Kingdom of Vermont. The Cellars, an underground aging facility, maximizes the potential of cheeses made by Jasper Hill as well as those made by several other local producers. Leftover whey from the cheesemaking process is fed to heritage breed pigs along with organic veggies from Pete's Greens, and offered under the VT99 Meats label.
Founded in 1940 in the heart of Greenwich Village, Murray's Cheese is one of New York’s most beloved cheese shops. The mission of Murray’s Cheese is to bring the best cheese selection to the United States and to educate customers about cheese. Murray’s flagship stores on Bleecker Street and in Grand Central Station’s food market offer hundreds of domestic and imported artisan cheeses, along with a large selection of specialty goods. Through an exclusive partnership with Murray's, the Kroger family of stores features 350+ Murray’s Cheese counters across the U.S.
We select, mature and sell farmhouse cheese from the UK and Ireland. We work with about 40 cheesemakers. We visit them regularly to taste their cheese with them and select the batches we want to mature and sell.
The essence of what we do has changed very little since our founding director Randolph Hodgson began seeking out farmhouse cheesemakers to supply our first shop in the early 1980’s. We believe that the time and energy we invest in understanding cheesemaking, selection and maturation gives us the necessary experience to source much of the best cheese available in the UK and Ireland.
Red Table Meat Co. promises integrity you can taste. Rooted in local farms and grounded in Northeast Minneapolis, “No Surrender” is the maxim that guides this small company. Red Table buys whole pigs from small, sustainable farms and collaborates with farmers to honor the pig from farrow and feed to humane slaughter. With unmatched freshness and exceptional quality in each bite, a studied craft results in a subtle and refined salumi that is immensely shareable. Red Table promises, simply: Good Meat Here.
Founded in 1933, Rogue Creamery has been a leader in the world of handcrafted cheese for decades. Their organic blue and cheddar cheeses embrace the wild spirit of Southern Oregon’s Rogue River Valley, striking a balance between old world traditions and the flavors of the Pacific Northwest. Rogue Creamery’s products have been honored with dozens of awards over the years, most notably for their organic Rogue River Blue: awarded World’s Best Blue Cheese in 2003, back-to-back American Cheese Society Best of Show wins in 2009 and 2011, and Gold in the Cheese – Cow’s Milk category at the 2018 Sofi Awards. In addition, as Oregon’s first Public Benefit (“B”) Company and a 2018 “Best for the World” B Corporation, Rogue Creamery is using business – and in their case, cheese – as a force for good in their community and environment. Rogue Creamery: People dedicated to sustainability, service, and the art and tradition of creating the world’s finest handmade cheese.
Spring Brook Farm is part of the Farms for City Kids Foundation, an educational non-profit organization founded in 1993. The overarching mission of the farm is to provide a safe working environment and an extraordinary educational setting for the 700 or more school children who spend a week at a time on the farm in classroom sized groups from spring to fall. All funds from the sale of Spring Brook Farm's cheeses go to the Foundation.
Les Trois Petits Cochons has produced award-winning, all natural pâté and charcuterie since 1975 by crafting small, handmade batches using high-quality ingredients. One of the most awarded specialty food companies in North America, Les Trois Petits Cochons began as a small charcuterie in Greenwich Village, New York City. Today it leads the pâté and charcuterie industry, offering a complete line of artisanal pâtés, mousses, terrines, sausages, saucissons, smoked meats and other French specialties.
For 30 years, Vermont Creamery has combined the European tradition of cheesemaking with Vermont’s terroir. The Creamery’s line of fresh and aged goat cheese, cultured butter and crème fraîche has earned over 100 national and international awards. B Corp Certified in 2014, Vermont Creamery supports a network of 15 family farms and promotes sustainable agriculture through Ayers Brook Farm, the country’s first demonstration goat dairy.