The tasting room

A mild, orange American cheese between cheddar and Monterey Jack - smooth and kid-ready.

A marbled Colby and Monterey Jack - mild, buttery, and a sandwich-drawer regular.

The French answer to Gruyere - buttery, nutty, with subtle hazelnut and fruit notes.

A deeper, more concentrated Comte with butterscotch, toasted nut, and dense crystalline crunch.

Buttery, mild Danish cheese with small eyes and a smooth, easy-melting texture.

The red-waxed Dutch classic - mild, nutty, and firm enough to slice right at the counter.

The holes-and-all Swiss classic - mild, sweet, and a reliable fondue backbone.

A Pacific Northwest semi-hard with nutty, grassy notes and a classic cheddar bite.

A creamy, semi-soft alpine cheese with a mild, nutty, slightly funky finish. The fonduta cheese.

The classic Swiss alpine cheese - sweet, nutty, onion-skin notes, and a melter's melter.

A longer-aged Gruyere with crystalline texture and deeper caramelized, savory notes.

Havarti studded with fresh dill - great with smoked salmon and buttered rye.

The Norwegian Swiss - sweet, mild, nutty, with big open holes and a gentle tang.