Flavor: Mild, delicate
Color: White
Texture: Semi-firm

Mozzarella rates second only to Cheddar in popularity in the United States. Mozzarella has a delicate, milky flavor and a smooth, plastic texture. Whole milk Mozzarella melts and flows when heated. Part-skim Mozzarella browns faster. Layer Mozzarella, Roma tomatoes and pesto between two slices of focaccia; grill and serve. Shred Mozzarella into Mexican-style dishes such as tacos, nachos, and quesadillas. Blend Mozzarella with Wisconsin Fontina and Wisconsin Parmesan to add dimension to your next pizza. Give an Italian flair to a traditional meatloaf.

Flavor: Mild, delicate
Color: White
Texture: Semi-firm

Pasteurized Process Mozzarella has a mild flavor profile that can be shred, diced, cubed, sliced or cut into sticks. Process Mozzarella can be used in many applications as an appetizer of as an ingredient in an entree. Process Mozzarella can be customized for melt.

Flavor: Mild to sharp
Color: Light yellow
Texture: Semi-firm to firm

The flavor of Provolone cheese changes from slightly piquant when young to sharp when aged. It can be plain or smoked. Slice for sandwiches; shred for pizza; dice on salads. Top bruschetta with shredded Provolone; bake until golden. Add diced tomatoes, toasted pine nuts and minced scallions. Use a Mozzarella and Provolone blend on pizzas, veal or chicken parmigianas, lasagnas and casseroles. Top crocks of flavorful chicken soup with Provolone. Broil until the cheese melts and bubbles.

Flavor: Mild to sharp
Color: Light yellow
Texture: Semi-firm to firm

Pasteurized Process Provolone has a mild flavor profile that can be shred, diced, cubed, sliced or cut into sticks. Process Provolone can be used in many applications as an appetizer of as an ingredient in an entree. Process Provolone can be customized for melt.

Flavor: Mild to extra sharp
Color: Light yellow to orange
Texture: Firm

Rich, nutty flavor becomes increasingly sharp with age. Smooth, firm texture becomes more granular and crumbly with age. Usually golden in color but is also available white. Add Aged Cheddar to cream-based soups or sauces for steamed vegetables and baked dishes. Cheddar can be added to sausage or hot dogs or can be used in shred form and portion package as a kit component. Make a traditional toasted cheese sandwich or top a baked potato. Enhance apple pie by serving it with America's favorite cheese or add shredded Cheddar to the crust.

Flavor: Mild to extra sharp
Color: Light yellow to orange
Texture: Firm

Also known as Pasteurized Process Cheddar Cheese has a characteristic cheddar cheese flavor and is a very versatile cheese that can be customized to increase the cheddar flavor if desired; mild, medium, sharp or what we call our “Inchedible” product. Additionally, process cheddar can be customized to meet specific melt requirements; hi-temp, slo-melt, restricted melt or no melt. Process Cheddar can be shredded, diced, cubed, sliced or
cut into sticks.

Flavor: Mild, similar to cheddar
Color: Pale yellow to orange
Texture: Semi-firm

First produced in Colby, Wisconsin in 1885. Colby cheese has a mild flavor similar to mild Cheddar cheese and a firm, open texture with tiny holes. For flavorful biscuits, add shredded Colby cheese to the dough. An excellent slicing cheese, Colby is a wonderful compliment to roast beef, ham, or turkey sandwiches. Add cubes of Colby cheese to macaroni salad or use to top a bowl of hot chili.

Flavor: Mild
Color: White
Texture: Semi-firm to firm

Monterey Jack cheese has a delicate, buttery, and slightly tart flavor. It's available plain and with flavors. Add flavor to pizzas, casseroles, and sandwiches with plain or flavored Monterey Jack cheese. Use one of the spicy flavored Monterey Jacks for nachos. Try dill, pesto, or Chipotle Jack cheese in an omelet. Kids love Monterey Jack cheese cut into sticks; add fruit or vegetables for a healthy, energizing snack.

Flavor: Mild
Color: White
Texture: Semi-firm to firm

Pasteurized Process Monterey Jack has a mild flavor profile that can be shred, diced, cubed, sliced or cut into sticks. Process Monterey Jack can be used in many applications as an appetizer of as an ingredient in an entree. Process Monterey Jack can be customized for melt.

Flavor: Mild with mild pepper heat
Color: White, with pepper specks
Texture: Semi-firm

Pepper Jack cheese is a derivative of Monterey Jack cheese that combines spicy hot peppers for a zesty flavor. Spicy, delicate and buttery, Pepper Jack cheese is semi-soft and open textured with a slightly tart flavor. Pepper Jack cheese can compliment most meats, especially beef. Pepper Jack is often used as an alternative cheese in dishes such as quesadillas, but can be eaten with bread or crackers for a tasty snack.

Flavor: Very mild
Color: Creamy white
Texture: Semi-firm, smooth

Mild when young, Muenster cheese mellows with age. Ideal for table, slicing, and melting. Shred over hot vegetables or steamed rice. Add a new twist to toasted cheese sandwiches or to your next cheeseburger. Muenster cheese melts superbly on top of casseroles or pizza. Combine avocado slices, shredded Muenster cheese, olives, hard boiled eggs, green onions and celery. Serve in pita
bread pockets.

Flavor: Mild
Color: White
Texture: Semi-firm

Full-flavored, buttery, and nutty, Swiss cheese is made with part-skim milk and aged at least 60 days. Ideal for table or sliced and melted on sandwiches and casseroles. Add shredded Swiss cheese to casseroles, classic fondues or baked potatoes or traditional Swiss style Roesti potatoes. Wisconsin Swiss cheese makes ordinary omelets, scrambled eggs, and quiches extraordinary.

Flavor: Mild
Color: White
Texture: Semi-firm

Pasteurized Process Swiss has a mild nutty flavor profile that can be shred, diced, cubed, sliced or cut into sticks. Process Swiss can be used in many applications as an appetizer of as an ingredient in an entree such as a frozen cordon bleu or in hot dogs or sausage applications. Process Swiss can be customized for melt.

Flavor: Sharp, piquant
Color: Light yellow
Texture: Hard to very hard

Buttery, sweet, and nutty, Parmesan cheese intensifies with age. It has a granular texture and is made from part-skim milk. It's often aged over 10 months. Use freshly grated to season food. Serve a bowl of freshly grated Parmesan cheese on the table with pasta dishes, steamed vegetables, soups, salads and pizzas. Add freshly grated Parmesan cheese to hot garlic mashed potatoes or risotto. Serve Parmesan cheese chunks drizzled with a balsamic vinegar.

Flavor: Sharp, piquant
Color: Light yellow
Texture: Hard to very hard

Romano cheese has a sharp, tangy, and assertive flavor. Made with part-skim milk, Romano can be used in many of the same recipes as Parmesan and Asiago, especially when a more pronounced cheese flavor is desired. Serve a bowl of freshly grated Romano cheese on the table with pasta, steamed vegetables, soups, salads, and pizzas. Sprinkle Romano cheese over egg dishes such as quiches or frittatas. Add grated Romano cheese to the breading used to coat chicken, fish, or vegetables. Fry as usual.

Flavor: Piquant, sharp
Color: Light yellow
Texture: Hard to very hard

Asiago's flavor changes from mild when young to sharp, buttery, and nutty when aged. Flavor similar to a blend of aged Cheddar and Parmesan cheeses. Texture changes from elastic and firm to hard and granular with age. Serve as a table cheese; shred or grate into cooked dishes. Grate Asiago over lavosh, focaccia, and other flat bread dough and bake as usual. Grate over salads, soups, vegetables, pasta, and pizza. Try topping seafood with grated Asiago cheese, then broil. Aged Asiago makes a wonderful dessert cheese when served as is with walnuts and dried apricots.

Flavor: Salty, pungent
Color: White
Texture: Dry, firm, crumbly

Feta is fresh cheese packed in brine and referred to as “pickled”. It has a crumbly, firm texture and a tart, salty flavor. Make a Greek pizza with red and green peppers, tomatoes, calamata olives, and crumbled Feta cheese. Add diced or shredded Mozzarella with the Feta for a cheesier pizza. Toss cooked shrimp and pasta with Feta, Cottage Cheese, green onion, tomatoes, oregano, and pepper. Vary the salad by using flavored Feta cheeses.

Flavor: Full-bodied
Color: Creamy, with blue nuggets
Texture: Crumbly

Piquant, full, earthy flavor; intensity of flavor in Bleu Cheese varies. Bleu cheese has a firm, crumbly texture with blue mold in veins and pockets. Toss hot green beans with crumbled Bleu cheese and top with chopped walnuts or cashews. Use in dips, sauces, spreads and dressings for both vegetables and fruits. Spread fresh fig halves with a mixture of equal parts Bleu cheese crumbles and Mascarpone. Wrap with thinly sliced prosciutto and broil until heated through. Add gourmet excitement to burgers by wrapping the beef around crumbled Bleu cheese.

Flavor: Mild, slightly tangy
Color: Pale yellow
Texture: Semi-firm

Havarti cheese has a buttery, slightly acidic flavor and is available plain or with flavors. Plain and pesto Havarti cheese add appealing flavor to both hot and cold sandwiches, especially turkey. Try caraway Havarti cheese on roast beef. This cheese is so rich and creamy, it is great for melting. To prepare baked Havarti cheese, wrap an 8-ounce piece in puff pastry, brush on egg wash and bake at 425º F until golden brown. Serve hot with fresh fruit such as apples or pears for a party appetizer. Havarti cheese, plain or dill, makes a flavorful fondue.

Flavor: Mild, nutty
Color: Yellow with wax coating
Texture: Firm

Gouda cheese, made with whole milk, has a rich, buttery, and slightly sweet flavor with a smooth, creamy texture. Partner flavorful smoked Gouda cheese with grilled sliced turkey or chicken in a hot sandwich. Gouda cheese melts well and is great in casseroles. Layer fresh apples and slices of Gouda cheese in a baking dish, sprinkle with sugar-cinnamon crumb mixture and bake.

Flavor: Mild
Color: Yellow with wax coating
Texture: Firm

Edam cheese is made with part-skim milk and has a light, buttery, nutty, flavor with a smooth, firm texture. Add new flavor to twice baked potatoes and open-faced sandwiches. Enhance creamed pasta dishes such as Fettuccine Alfredo with shredded Edam. Create a fresh veggie frittata and top with Edam or Gouda cheese.

Flavor: Mild
Color: White
Texture: Creamy, soft

A popular Mexican cheese, Queso Blanco is a fresh, crumbly, and slightly salty cheese. Works well tossed in salads or as a fried snack. Browns, but doesn’t melt when heated. Crumble Queso Blanco in tortilla soup, sprinkle over your favorite Mexican-style dish, or use in enchiladas and chili rellenos. Fried Queso Blanco cubes make great salad croutons.

Flavor:Mild with mild pepper heat
Color: White, with pepper specks
Texture: Semi-firm

Queso Quesadilla is ideal for melting. Use it to make extra cheesy Quesadillas, as a creamy filling for enchiladas or to top huevos rancheros. Shred and use to top nachos. Vary quesadillas by using shredded Queso Jalapeño cheese and raw shrimp blended in a food processor; add diced green onions and salt to taste. Try Queso Quesadilla on a taco pizza. Top a pizza crust with salsa, shredded cheese, taco meat, and diced vegetables like red or green peppers and olives. Substitute flour tortillas for pizza crust to make quick individual pizzas.

Flavor: Sweet, slightly salty
Color: Yellow
Texture: Firm

Nutty, rich, and full-bodied flavor, Gruyere cheese has a firm texture with a few tiny eyes. The surface of Gruyere cheese is ripened with inedible brown rind. Classically, shredded Gruyere cheese tops onion soup or is incorporated in fondue. Add to au gratin dishes, quiches and soufflés. Put a new twist on an old favorite, macaroni and cheese – make it with penne pasta and Gruyere.

Flavor: Mild
Color: White
Texture: Firm, moist

When Asadero is a fresh cheese, it has a light flavor and is quite creamy when melted. Usually shaped into a log or loaf form, Asadero cheese slices fairly well. Use Asadero cheese on tostadas or nachos. Shred for quesadillas or cube for tortilla soup. Make Mexican lasagna using corn tortillas, tomato or tomatillo sauce, vegetables, and meats. Generously add shredded Asadero to each layer. Try a dessert enchilada or taco. Use shredded Asadero on diced fruit such as mango, papaya, nectarines or peaches. Sprinkle with a little nutmeg or cinnamon and a dusting of powdered sugar.

Flavor: Strong, aged flavor
Color: White
Texture: Hard, dry crumbly

A firm, crumbly cheese, Cotija has similar uses as Feta. A small amount of Cotija added to most Hispanic or Mexican style dishes enhances the taste and appearance. Use to top enchiladas, tostadas, chilaquiles, and rellenos. Make Mexican Meatball Soup (Sopa de Albondigos). Add grated Cotija cheese to the hamburger when making the meatballs and sprinkle over the finished soup before serving. Taco salad made with Wisconsin Asadero cheese is even more appealing when garnished with grated Cotija cheese.

Flavor: Mild, nutty
Color: White
Texture: Firm

Danish-style and Swedish-style Fontina cheese is slightly tart, tangy, and nutty. It can be mellow to sharp depending on age. Italian-style Fontina cheese is mild, earthy, and buttery. Serve Fontina cheese for breakfast with fruit and breads or use in egg dishes, crepes, or fondue. Add shredded Fontina to the crust of your next apple pie or bread dough. Excellent in focaccia sandwiches layered with pesto, roasted red peppers and Italian salami; serve hot or cold. Layer slices of Fontina cheese with mild copa or wine salami and roasted red peppers on a panini, then grill.

Flavor: Mild
Color: White
Texture: Smooth, soft

Cream Cheese is a soft, mild-tasting, white cheese that contains at least 33% milk fat with a moisture content of not more than 55%. Use Cream Cheese as a sandwich spread for bagels and wraps. Add depth to soups and richness to baked goods by adding Cream Cheese. Make a rich frosting for a carrot cake or chocolate cake. Cream Cheese is also a key ingredient in cheesecakes.

Flavor: Sharp, salty
Color: White
Texture: Soft, slightly crumbly

Neufchatel Cheese is soft and creamy with a mild flavor. Of French origins, it is similar to Cream Cheese, but with lower fat content. Neufchatel Cheese can be used for dips, spreads, fillings, or frostings. Use as a sandwich spread for bagels and wraps. Add depth to soups and richness to baked goods. Make a rich frosting for a carrot cake or chocolate cake. Also a key ingredient in cheesecakes.

Flavor: Very mild, semi-sweet
Color: White
Texture: Soft, moist, grainy

Ricotta cheese has a mild flavor with a hint of sweetness and is available in non-fat to whole milk variations. Ricotta cheese makes a tasty low-fat cheesecake. Blend Ricotta cheese with sugar, cream and vanilla to make the delicious filling for cannoli, a deep fried Sicilian pastry. Make a flavorful cheese blend of Part Skim Ricotta and Parmesan cheeses, Italian herbs and cooked spinach for stuffing pastas and meats such as chicken breast and pork tenderloin.

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Flavor: Mild
Color: Yellow, orange, or white
Texture: Semi-firm

Also known as Pasteurized Process, or American Cheese, American has a very clean American cheese flavor profile that is very versatile as a food ingredient. American cheese can be customized to meet specific flavor, for example sharp flavor. American can be customized to specific melt requirements for example, hi-temp, slo-melt, restricted melt or no-melt. American cheese is commonly found in the form of slices but also can be shredded, diced, cubed or come in stick forms.

Flavor: Variety
Color: Variety
Texture: Creamy and free-flowing

Process American, Cheddar, Swiss, Con Queso are just a few of the flavor profiles of cheese sauce. Cheese sauce has many applications and can be customized to meet a variety of flavor and function requirements. Cheese Sauce can be packaged in bulk or portion control.

Flavor: Mild to medium heat
Color: White
Texture: Semi-firm

Pasteurized Process Chipotle Jack has a mild to medium chipotle pepper flavor profile that can be shredded, diced, cubed, sliced or cut into sticks. Chipotle Jack is great as an appetizer or simply used as an ingredient to that unique Southwestern product profile. Chipotle Jack can be customized for heat, melt and flavor.

Flavor: Mild to medium pepper heat
Color: Yellow, with specks
Texture: Firm

Pasteurized Process Habanero Jack has a mild to medium Habanero pepper flavor profile that can be shredded, diced, cubed, sliced or cut into sticks. Habanero Jack is a great compliment as an ingredient to that unique hot product profile. Habanero Jack can be customized for heat, melt and flavor.

Flavor: Mild, with mild pepper heat
Color: White, with pepper specks
Texture: Soft-creamy

Pasteurized Process Hot Pepper has a mild to medium jalapeño pepper flavor profile that can be shredded, diced, cubed, sliced or cut into sticks. Hot Pepper is great as an appetizer or simply used as an ingredient to that unique Southern product profile. Hot Pepper can be customized for heat, melt and flavor.

Flavor: Smoked
Color: Colored or white
Texture: Firm

Pasteurized Process Smoked Cheddar has a smokey cheddar profile. Processed Smoked Cheddar is great with appetizers, sides or as a topper.

Flavor: Smoked
Color: Colored or white
Texture: Firm

Pasteurized Process Smoked Cheddar is mild Cheddar with a light smoke flavor profile that can be shred, diced, cubed, sliced or cut into sticks. Process Smoked Cheddar can be used in many applications as an appetizer of as an ingredient in an entree. Process Smoked Cheddar can be customized for melt.

Flavor: Variety
Color: Variety
Texture: Variety

We have the expertise to blend both Natural and Process cheese with most other ingredients including vegetables, fruits and meats. The varieties are endless and the applications are many. Cranberry Jack, Apple Jack, Caraway Dill Jack, Onion ‘n Cheddar, Colby ‘n Salami, Jalapeño Havarti, Bacon Cheddar, Sun-dried Tomato Basil Feta, Kalamata Olive crumbled Feta, Roasted Red Peppers ‘n Cheddar…and the list goes on. If you are looking to differentiate your product line try something really unique. Specialty Cheese can be in the form and flavor of Sauces, Spreads, Flavored Cheese, Vegetables and Cheese, Meats and Cheese, Fruit and Cheese.

Flavor: Full-bodied
Color: Creamy
Texture: Crumbly

Process Bleu Cheese has all the flavor of a natural Bleu but has the flexibility to offer a restricted melt or regular melt, more flavor or less. It's the right ingredient for that unique Buffalo Chicken entree.

Flavor: Mild
Color: White
Texture: Semi-firm to firm

Monterey Jack cheese has a delicate, buttery, and slightly tart flavor. It's available plain and with flavors. Add flavor to pizzas, casseroles, and sandwiches with plain or flavored Monterey Jack cheese. Use one of the spicy flavored Monterey Jacks for nachos. Try dill, pesto, or Chipotle Jack cheese in an omelet. Kids love Monterey Jack cheese cut into sticks; add fruit or vegetables for a healthy, energizing snack. Can be custodmized for melt and packaged in bulk or portion controlled in shreds, diced, sticks, cubes or bulk.