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.
Neal's Yard Dairy is a London based retailer, wholesaler and exporter of farmhouse cheeses from the British Isles and Ireland.
Wisconsin Cheese has an illustrious heritage of more than 160 years of quality and craftsmanship. Today, Wisconsin produces more than 600 varieties, types and styles of cheeses that win more awards than any other state or country. The Wisconsin Milk Marketing Board is a nonprofit organization of Wisconsin dairy producers offering cheese education, tours and promotional support to retailers, distributors and chefs.
It is above all the 100% traditional craft and expertise, passed down from generation to generation, that gives Gruyère AOP its inimitable flavor and impeccable quality.
The Cellars at Jasper Hill is an innovative 22,000 square foot underground facility located beneath the pastures of Jasper Hill Farm in Greensboro, VT. The Cellars were constructed for the purpose of providing affinage, or aging expertise, as well as distribution and marketing services for local cheesemakers so that they may access the burgeoning market for artisan cheese nationwide.
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.
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.
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.