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1655 Gruyere

A remarkably elegant and traditional Gruyere AOC, 1655 is the fruit of a partnership between Jean-Marie Dunand at Fromagerie Le Cret and Gérald Roux at Fromage Gruyere SA. Drawing on his extensive experience in the production and refining of Gruyere, Gerald identified the premier dairies among the 27 in his caves by taste, consistency and […]

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Alex

One of the first cheeses produced by Albert Kraus, Alex is named for the German rail line that connects the Alpine region of the Allgäu where the cheese is produced, to the more urban area surrounding Munich.  Albert exclusively uses milk from his family’s herd of Brown Swiss cows, managed by his brother Xaver, to […]

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Alp Blossom

Now made in Germany at Hofkäserei Kraus, comes everyone’s favorite flower covered cheese, Alp Blossom.  Paying tribute to the Alpine environment that helps shape and flavor the milk used in production, this cheese is coated in a diverse combination of dried flower petals, herbs, and spices that grow out in the pastures surrounding the dairy.  […]

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Andre Musc

Andre Musc draws on inspiration from the cheeses of Italy and Holland, but the roots of this cheese start and finish with the care and attention the cows of Andre Farm receive.  How they are raised, what they feed on, and even the hugs they are given, all contribute to high quality milk that is […]

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Cabriolait

Cabriolait represents the amazing relationship Kaasaffineurs Van Tricht maintains with the dairies of Belgium, and what we hope to achieve for our work with our partners abroad.  Sourced from a producer who strives for the best possible quality in their cheese, and refined by master affineurs, Cabriolait is a hit thanks to this collaborative effort.  […]

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Carles Roquefort AOC

While much of Roquefort production is controlled and set by AOC regulations, Maison Carles makes sure to take extra measures where they are allowed to produce the best possible version.  For more than 80 years, they have produced their Roquefort by hand.  They draw their milk from a farm just south of Aveyron which they […]

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Challerhocker wheel

Chällerhocker

Walter Rass, the cheese maker from for Kaserei Tufertschwil in the Canton of St. Gallen, Switzerland, uses his years of experience crafting Appenzellar to create an original variation of the time honored favorite: Chällerhocker. By altering the cook temperature, making his own rennet, and using unskimmed milk, Rass presses the curds into molds and allows […]

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Chiriboga Blue

Cheese maker Arturo Chiriboga originally created his namesake cheese, Chiriboga Blue, at Hofkäserei Obere Muhle.  Thanks to an expansion in 2018, Arturo is now making his blue cheese at Albert Kraus’ Hofkäserei Kraus.  While the cheese remains the same, we’re now able to source a larger volume more consistently.  Aged for just over a month, […]

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Ciresa Taleggio

Ciresa Taleggio is made at a small dairy in Lombardia by 30-year veteran cheesemakers. Using three open vats, they make cheese three times daily. After two to three days of aging the cheese is moved to the Ciresa aging facilty in Introbio to mature. Once at Introbio, the cheese is moved to an aging room […]

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Farmdal-Old

With the demand for OG Kristal skyrocketing at the same as construction on the new dairy was being completed, there was a need for cheese from the Deweer family that achieved the same great flavors they had established in OG Kristal, but with a shorter aging profile.  With the help of Kaasaffineurs Van Tricht, the […]

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Farmdal-Young

With the demand for OG Kristal skyrocketing at the same as construction on the new dairy was being completed, there was a need for cheese from the Deweer family that achieved the same great flavors they had established in OG Kristal, but with a shorter aging profile.  With the help of Kaasaffineurs Van Tricht, the […]

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Gorgonzola Piccante

Gorgonzola Piccante, or spicy Gorgonzola, comes in two varieties from Ciresa: Formaggi, Piccante and Mountain. D.O.P. protected, Piccante a full 26 lbs and while the Mountain is only 13 lbs. Aged over 70 days, Piccante and Mountain Gorgonzola will have more aggressive flavors than younger cousin Dolce, with notes of cherries, chocolate and black peppercorn. […]

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Gorgonzola Prelibato

Hand-made with fresh whole milk from the Alpine Valleys that encroach the Swiss-Italian border, Gorgonzola Prelibato is aged just 8-12 weeks to develop a soft, unctuous paste with blue and green veining from the penicilium, adding to the flavor and texture of the cheese. Caseficio Pedretti makes two variations of Gorgonzola Dolce, Prelibato and Marca […]

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Güntensberg

Güntensberg is the namesake cheese of the family behind the dairies of Bütschwil and Bodmen in the historic Toggenburg region of Northeast Switzerland. Third generation cheesemaker Reto Güntensperger makes this variation on Appenzeller using his own house made cultures & raw, whole milk. Güntensberg’s golden brown rind encases a densely creamy body that releases a […]

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Lisa with Ramps

At the end of each Winter season in Bavaria, little green tops begin to poke through the surface of soil and snow out in the pastures grazed on by Brown Swiss cows.  These Bärlauch, or wild Ramps, are full of oniony, garlicky flavor and are a favorite snack for the cows.  Once ingested, the Ramps […]

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OG Kristal

OG Kristal is a tyrosine dream come true for all the worshipers of those lovely little cheese diamonds.  The Deweer family keeps a close relationship with the dairy farming neighbors in their town, sourcing the best possible milk available to them.  This milk is crafted into OG Kristal, utilizing traditional Gouda methods and aged for […]

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Poschiavo Molino & Pastificio (PASTA)

Poschiavo is both a mill and a pasta factory. The mill began in the hands of Augustinian nuns in Poschiavo, Switzerland. By the late 19th century the Fisler family acquired the property and today the fifth generation of Fislers run the business, still in Poschiavo. Located just north of the region of Lombardy, Italy, at a high elevation of 3300 feet in the southeastern canton of Grisons, Switzerland. The […]

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Risler Square Raclette

Hand crafted by master cheesemaker Christian Oberli at Kaserei Oberli, Risler Raclette is a substantial 15 pound Alpine style cheese. Made with raw silage free milk and hand washed four months, its resulting flavors include sweet cream and bacon, with a pliable & dense paste. Kaserei Oberli was originally built in 1918 and engaged primarily […]

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Schnebelhorn

Schnebelhorn continues cheesemaker Reto Güntensperger’s journey as a cheesemaker . A cream added cheese, it is richer and more decadent than most of the cheeses from this cheese-rich region. Named after the region’s highest mountain peak, Schnebelhorn stands out for its elaborate textural and flavor characteristics. Aged 8-9 months, the cheese develops a pronounced level […]

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Sheridan’s Brown Bread Crackers

Seamus and Kevin Sheridan founded Sheridans Cheesemongers in 1995 with a small stall at the Galway market in their native Ireland. The stall was an intersection of the best cheeses in Ireland. Soon they had opened a shop in Galway and before long had expanded to Dublin, Waterford and opened a warehouse at the site […]

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Sheridan’s Mixed Seed Crackers

Seamus and Kevin Sheridan founded Sheridan’s Cheesemongers in 1995 with a small stall at the Galway market in their native Ireland. The stall was an intersection of the best cheeses in Ireland. Soon they had opened a shop in Galway and before long had expanded to Dublin, Waterford and opened a warehouse at the site […]

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Sheridan’s Rye & Linseed Crackers

Seamus and Kevin Sheridan founded Sheridans Cheesemongers in 1995 with a small stall at the Galway market in their native Ireland. The stall was an intersection of the best cheeses in Ireland. Soon they had opened a shop in Galway and before long had expanded to Dublin, Waterford and opened a warehouse at the site […]

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Üsi Lussi

Kaserei Oberli relies on dozens of smaller Brown Swiss herds that surround the area around the dairy for its milk supply.  Without the dedication of these farmers tending to the cows, Oberli would not be able to produce the volume of cheese that they do.  For that reason, Üsi Lussi is a tribute, and aptly […]

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Üsi Minnie

Large format, Alpine cheese famously dominate production across Switzerland.  But these cheeses require vast amounts of curds to form each wheel, and there is not always enough remaining at the end of a batch to make a complete cheese of that nature.  For centuries, Swiss cheese makers turned these curds into a much smaller cheese […]

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Wrängebåck

Wrångebäck

Wrangeback has the distinction of being the oldest recognized brand of cheese in Sweden, with production occurring at Almnäs Bruk sometime in the early 1830’s.  While there have been tweaks as to how the cheese is made, the cheesemakers have done everything they can to preserve the original profile, while still making improvements. Currently matured […]

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ABOUT US

Our family has been importing cheese since the 1940’s. We are experts in introducing product lines to the U.S. marketplace.

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CONTACT

  • 718-937-7452
  • doug@columbiacheese.com
  • Contact Us

Happenings

columbia_cheese

Mountain cheese and moooooo(re).

Columbia Cheese
Another new, and very special cheese coming to us Another new, and very special cheese coming to us from #hofkasereikraus of Bavaria!  Typically, Albert works with milk from his brother’s neighboring dairy, but not for this cheese called #Hornkäse.  For Hornkäse, Albert sources from a group of biodynamic dairy farmers located throughout the Allgäu. 
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Part of their practices includes foregoing the removal of the cow’s horns.  This step not only demonstrates a tremendous amount of care for their animals, but also affects the composition of the milk produced.  A cow’s horns are actually connected to their nasal system and can help improve digestion and rumination, thus contributing to a higher quality milk.
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Hornkäse receives the same unique wash as #Alex, which includes an Elderflower cordial and burnt hay ash.  The cheese is a bomb of umami flavors, notes of truffle galore as well as a rich, creaminess that leaves you craving more.  Be on the lookout for this guy, you won’t want to miss out!
Our fearless leader @adamjaymoskowitz recently joi Our fearless leader @adamjaymoskowitz recently joined @regina.varolli for a very candid interview about his experience of going sober and the difficulties that come with it.  Substance abuse is so common place in our industry, yet we’re still struggling to recognize and help change this.  For anyone who currently is fighting addiction or knows someone who is, we highly recommend you take some time to listen this interview.  As @culinaryepicenter said in their post, you are not alone!  So thankful for @adamjaymoskowitz for opening up and sharing his journey.  Link in bio for the full interview. 
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Repost from @culinaryepicenter
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Warning! Adult Content! Going sober isn’t easy, but Mr Moo @adamjaymoskowitz founder of @thecheesemongerinvitational sure found a way to make sharing his incredible experience funny. With remarkable candor, heart, and humor, Adam shares his jaw-dropping, side-splitting story of going sober in this YouTube interview with our EIC.  Link in Bio! Please share with any adults who may be struggling to quit drugs or alcohol or both, they’re not alone! ❤️ (And again, this one isn’t for the kids!)

📸 @adamjaymoskowitz @thecheesemongerinvitational
Had to show off the counterpart to Drunk Monk sinc Had to show off the counterpart to Drunk Monk since you all loved the other label so much.  Thanks to @studiobrat_graphics for creating such playful cheese labels for @kaasaffineursvantricht!
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