Since the mid-1800s, before Wisconsin was recognized as a state, the resident cheesemakers have been putting the art into artisan cheese – producing 47% of all specialty cheese made in the USA. Wisconsin is home to 1,200 licensed cheesemakers who draw from their rich European heritage and cheesemaking traditions, and combine it with incredible innovation to produce over 600 cheese varieties, types and styles. Wisconsin is the nation’s leader in the production of unique specialty and artisan cheeses including international award-winners, known as Wisconsin originals.

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.

We use as much local produce as possible when it is in season and when it's not, we call up the farms and speak directly with the growers to know where our produce is coming from and how it is being grown making sure we are getting some of the best, freshest produce available. Every jar is hand packed by one of our talented team members. We’re happy that after so many years, we can bring our family recipe, to yours.

Our products are all-natural, gluten-free (pickles, relish, bloody mary, all-natural chips, brine), and kosher certified (Michigan Kosher Supervisors, OU).

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.

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.

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.

Fromage Gruyère S.A. is the only affineur still operating in the Swiss canton of Fribourg, the heart of Le Gruyère AOP. Our centennial company stands for aging cheese to the apex of quality, exclusively from production that respects heritage, tradition, quality, skill and nature. With these concerns in mind, we apply the designation of "1655" only to production that best reflects these standards.

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.

Caputo Cheese began in 1978 as a small retail cheese shop, selling small bulk quantities of various types of domestic and imported cheeses. The owners, René and Pasquale Caputo, known for their fine quality and excellent service, soon began providing processed and blended cheese to food distributors and manufacturers. Today, Caputo Cheese is a thriving company with the same commitment to quality that René and Pasquale had from the beginning. The Caputo family, now led by their son, Natale, along with the Caputo team, strive to bring their customers a taste of the old world… with new-world service. From their classic Caputo grated cheeses to the Caputo award-winning Fresh Mozzarella line, Caputo products possess the quality, flavor and consistency that only high standards and family pride can produce.

We are a small producer of high quality cured meats, with a specialty in dry-cured salami, based in New York City.  We use only sustainably raised meat and hand harvested, solar evaporated sea salt.  While our products are, no doubt, influenced by Southern European curing traditions, we are proud to be a part of the diverse and inspiring American gastronomic landscape. With this spirit in mind, we strive, one product at a time, to distinguish a style that is uniquely our own. 

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.

Elevation Charcuterie is a small batch salumi producer. We use the best spices and ingredients we can find to create the best product possible. Our salumi is made with Berkshire pork and American Wagyu beef from farmers that are sustainable and have humane treatment  of the animals. We use old techniques with slow fermentation to keep the quality, while creating our own versions of classics, as well as some new flavors unique to Elevation.

Funded by CNIEL, the French Dairy Interbranch Organization, the French Cheese Board is a fab lab of ideas, where people can participate in wine and cheese pairings sessions, collaborative presentations on how to indulge in fromage, and improve their knowledge through playful and interactive displays dedicated to the art and craft of cheese.   As such, we proudly support transmitting knowledge and helping the cheese category grow. Bravo to the Cheesemonger Invitational; to past, present and future participating cheesemongers and cheese professionals in the industry.  Vive le fromage!

Gourmino belongs to the cheesemakers. Our skills lie in the affinage of long ripened cheeses made from raw milk. We use only the best quality cheeses selected from our own dairies.

Our dairies are family businesses that use fresh milk supplied daily by local farmers. The cheese makers not only care passionately about their craft, they also have the necessary experience spanning years of excellent work and life in cheese.

The sale of our products provides an inspiration for the future of our cheese makers and their families.

All our work together embodies the highest representation of Swiss cheesemaking.

Isigny Sainte-Mère is a cooperative company founded in 1932. Today, the company has as many as 600 farmers, producing the highest quality milk to make premier quality cheese (Mimolette, Brie, Camembert, Pont L'Évêque) and dairy products as our "grand cru" AOP butter. Thanks to its "terroir", all the products made by Isigny Sainte-Mère are traditional to Normandy, and made with all natural grass fed cow's milk.

Kaeskuche travels to traditional village dairies to bring the best Bavarian cheeses to the rest of the world. These hidden gems dot the roads traversing the majestic Allgäu Alps of Bavaria. Small-scale producers work with farmers who allow their cows to graze the lush mountainside and this makes all the difference in their handcrafted cheeses. The quality of all the cheeses is exceptional and the intensity of the mountainside activity truly bursts from every wheel.

Mundig is cheese makers still put their hands into the curd, where farmers bring the fresh milk to the dairy twice a day, where working days are long and distances are short, there where the hills start to rise, the winter lasts long and in the summer the meadows are scattered with all kind of herbs, where people still speak their own language which even Swiss struggle to understand – those are the places, where Mundig is seeking for the best and tasty cheese in Switzerland.

Nettle Meadow is committed to the principles of natural ingredients, happy and healthy animals, and carefully hand-crafted artisan cheeses. We make several varieties of soft goat cheeses and are well known for our mixed milk and semi-aged cheeses, including our award winning triple.

Quince & Apple is a small food company of passionate makers in Madison, Wisconsin. We handcraft artisan preserves to pair with the best cheeses and simple syrups to mix with craft spirits. Everything we make is all natural, fruit forward with unique accents and done in house with love.

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

Savencia Cheese USA is a subsidiary of French cheese specialist Savencia Fromage & Dairy, a family operated company that has been producing quality, high-end specialty cheeses since 1956 when it created its first original cheese, Caprice de Dieux. Producing both domestically and in France, Savencia boasts an award-winning portfolio that includes recognizable favorites like Dorothy’s, Maroilles, Montagnard, Saint Andre, Saint Agur and the 2018 World Champion Esquirrou. We are committed to leading the way to better food.