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Alpencheddar

Albert Kraus has been producing cheese from the best Allgäu milk in the Ebersbach dairy since March 1999. This milk comes from two traditional farms located within 5km of the dairy, which are run by his brother Xaver Kraus and by Albert’s neighbor. Every day, the milk of the two Brown Swiss herds is delivered […]

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Alpengouda

Made in a similar fashion as Alex, but aged for less time, Albert Kraus has captured all that is enjoyed between Alpine style cheeses and Goudas.  Its body is dense and firm yet remains creamy.  The flavor profile is balanced between those sweeter, candy notes of a Gouda and more savory, cured meat notes that […]

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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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Appenzeller Black

Owner Ernst Naf at Kaserei Naf in Saint Gallen has been making award winning Appenzeller for years. Scored on a 20 point system, Naf’s Appeneller has not scored below 19.25 for over a decade. With a production capacity of only 96 wheels per day, Kaserei Naf receives milk from a 15 member dairy cooperative, milking […]

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Asagio Fresco D.O.P.

Asiago Fresco signifies the dairy tradition as it exists in the Asiago Plateu between the Veneto and Trentino-Alto Adige regions. The cheese began as a sheep milk cheese around the tenth century, with the cow milk version becoming increasingly common over subsequent centuries. Formaggi Ciresa is a leading affinatore of Lombardia. Their work includes selection, […]

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Caciotta Paesanella

Caciotta Paesanella is a small format stracchino by the producer of Ciresa’s Gorgonzola. A small-format, washed rind wheel, it’s a fine supplement to their traditional DOP selection from Lombardia. Caciotta Paesanella posesses many of the characteristics of traditional Stracchino, with a plump paste and active washed rind. Its flavors tend to be meaty and slightly […]

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Fontal Varrone

Fontal is a modern creation, inspired by the old world cheeses Fontina Val d’Aosta and Emmentaler. With a high butterfat content and smoth, creamy texture, Fontal is an excellent melter and desirable both at the counter and in foodservice applications. Formaggi Ciresa is a leading affinatore of Lombardia. Their work includes selection, aging, packaging, and […]

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Fontina Valle d’Aosta D.O.P.

Using milk from Valdostana cows indigenous to the Valle d’Aosta region, Fontina Val d’Aosta is the outcome of its association’s vision for preserving its traditional production methods. The cheese is made twice per day, immediately after each milking. Formaggi Ciresa is a leading affinatore of Lombardia. Their work includes selection, aging, packaging, and distribution of […]

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Fruity Franzle

Fruity Franzle pays tribute to another important agricultural product of the area around the dairy, apples.  Once removed from a short trip in a brine tank, Fruity Franzle continues to be aged and washed with a mixture of apple cider and apple must, for up to three months.  The mixture used here is made up […]

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Funky Monk

Funky Monk offers us something different from the Deweer family, while remaining rooted in tradition.  Belgium is well versed in Trappist style, washed rind cheeses, so it’s no surprise they’ve been able to produce another winner here.  While it is pungent and stronger in flavor, Funky Monk is able to remain lighthearted.  Notes of sweet […]

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Good Mood

Good Mood is another, luscious washed rind cheese from Bio-Käserei Wiggensbach.  After aging in their cellars for six weeks, the rind of the cheese is coated with the same blend of spices used in the production of Alp Blossom.  The addition of the spices here helps to elevate the flavor of the cheese.  Floral and […]

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Gorgonzola Marca Oro

Gorgonzola Marca Oro

Hand-made with fresh whole milk from the Alpine Valleys that encroach the Swiss-Italian border, Gorgonzola Marca Oro 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. Gorgonzola Marca Oro is much milder than the blue cheeses […]

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Gruyere Belfaux

Produced in the village of Belfaux, Gruyere Belfaux captures the dense and savory character of older Gruyere in a custardy, creamy 6 or 8 month variety. The family owned and operated dairy purchases milk from 10 contributing dairy farms, a unique business arrangement in the region known for its co-operatives. The cheese also utilizes from […]

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Gruyere d’Alpage Brenleires

A current FGSA board member, cheesemaker Benoit Esseiva has since passed on production duties at Brenleires to his son Cristophe. This site has been known for producing some of the best Gruyere d’Alpage and in 2014, Brenleires was distinguished for this by the Gruyère Cheese Association. At their chalets, terrain is steep and pasture is […]

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Gruyère d’Alpage Guedères

Gruyère d’Alpage Guedères originally was made at two chalets.  In the early 1990’s unfortunately, these sites were lost to fire caused by a military training exercise.  A new chalet was rebuilt, making it one of the more modern alpage dairies, using materials like cement and tiles in construction instead of wood. However, to this day, […]

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Gruyère d’Alpage, Chenau

The Alpage production site at dairy Chenau includes five chalets, their time of use depending on the seasonal stage. The oldest of these chalets was built in 1686 and is the oldest building of its kind in Canton Fribourg. No electricity on site; a generator is used for milking. The Alpage season in 2019 produced […]

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Gruyère d’Alpage, Tsermon

Gruyere d’ Alpage Tsermon is produced in three different chalets that are nestled right next to the magnificent Moléson, overlooking the village of Gruyère.  Alexandre Murith has been producing Gruyère side by side with his father Jacques for years, and is now the sole cheesemaker. Since they are one of the closest Alpage producers to […]

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Hornkäse

  Hornkäse is a special project coming to us from cheesemaker Albert Kraus.  Unlike his other cheeses, milk for Hornkäse does not come from his brother’s neighboring farm, but rather a co-op of biodynamic farmers raising herds of horned cows.  Choosing to leave the horns on their animals not only shows a priority towards animal […]

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Latteria di Capra

Latteria cheeses, generally cow milk tommes made in Northern Italian village dairy-cooperatives, are among the most historically indigenous cheeses of Northern Italy. Latteria di Capra is a more recent adaptation to this tradition, using 100% goat milk. Formaggi Ciresa is a leading affinatore of Lombardia. Their work includes selection, aging, packaging, and distribution of cheese, […]

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Latteria Valsassina Marco

This Latteria is produced on a farmstead of about 120 Brown Swiss cows and aged for about 8 months in Introbio. Marco is quite sweet up front before building to a very pleasant spike in acidity. With its surprisingly warm and round finish Marco makes for a clever and rewarding replacement for ubiquitous Asiagos. Formaggi […]

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Mughetto

Mughetto is a Lombardian creation featuring two of the region’s beloved dairy products: Mascarpone & Gorgonzola Dolce. Tremendously rich, Mughetto is easy to love & to eat. Formaggi Ciresa is a leading affinatore of Lombardia. Their work includes selection, aging, packaging, and distribution of cheese, particularly the traditional cheese families of Lombardia: Stracchino, Gorgonzola, Latteria […]

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Nostrano di Monte

Nostrano di Monte is a farmstead, raw milk ancestor of modern Taleggio. Made for at least 200 years on the same property, the cheese is now in its fifth generation. In the barn or in the mountain huts, Nostrano di Monte is made twice a day from each milking. The raw milk arrives to the […]

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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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Ostenfelder Tilsiter

Tilsiter is a cheese that has been produced by both Germany and Switzerland for centuries. Today, Swiss Tilsiters tend to be round in shape and pressed cheeses, while the German variation is more of a brick in shape and typically are unpressed and curds are added to the molds with the whey. In Germany, Tilsiter […]

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Parmigiano Reggiano Latteria Tullia

Latteria Tullia is nestled in the lower plains of the Apennine Mountains in the province of Reggio Emilia, one of the most historic provinces of Parmigiano Reggiano production. The dairy was founded in 1940 by brothers from the Pavesi family. In the 1960s, the brothers converted the dairy’s ownership from a private to cooperative ownership […]

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Red Casanova

Red Casanova highlights the exceptional quality of the milk produced by the farmers who belong to the cooperative dairy Bio-Käserei Wiggensbach.  The texture of this washed rind cheese is absurdly rich, and velvety smooth.  When it comes to flavor, Red Casanova capture the qualities found in hard mountain cheeses from the area, think garlic and […]

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Robiola Vecchia Valsassina

A small format stracchino produced by our Taleggio producer in Lombardy . W e were shocked to learn that this is literally cut (quartered) Taleggio, which happens before the cheese forms a rind. The rind then forms around the cut pieces at Ciresa’s facility in Introbio. The result is a more developed, broken down and […]

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Salva Cremasco D.O.P.

Salva Cremasco began as a way to preserve leftover milk when it was abundant in the spring. “Salva” literally translates to “it saves,” and “Cremasco” refers to the town of Crema in the Lombardian province of Cremona. Today it’s made in six Lombardian provinces by just seven dairies. Identifiable by its cube shape and “S.C.” […]

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Columbia Cheese Spicherhalde

Spicherhalde

Spicherhalde Alpkäse is made by the Vogel family at their chalet dairy on the border of Germany and Austria. The cheese is a seasonal expression of their summer pasture, produced only during these summer months.Using homemade rennet, curds are cut and gently stirred, then lifted from their copper vat and pressed in cheesecloth. The process […]

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Stracchino di Capra

A welcome goat square within the Stracchino family, with attributes unto its own. Slightly firmer & funkier than cow milk versions of this style, while still rich and creamy . Formaggi Ciresa is a leading affinatore of Lombardia. Their work includes selection, aging, packaging, and distribution of cheese, particularly the traditional cheese families of Lombardia: […]

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Tegel

Almnäs Bruk likes to use its cheese to pays tribute to the estates past lives, including its time as brick factory.  In another era, as bricks were finished being produced, they would be placed outside of the estate to dry and cure.  Before some had a chance to dry completely, children of the estate would […]

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Toma Piemontese D.O.P.

Of the many cheeses in the Toma family, Toma Piemontese is the only cheese to enjoy DOP status. Milk is required to stand for 12-24 hours to build acidity, then the milk is heated gently. Additionally, the curds are gently heated, then pressed and dry salted for up to 15 days. Formaggi Ciresa is a […]

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Urgestein

While Tilsiter still makes up the bulk of production for Philip Müller at Käserei Neuwies, a decrease in demand has led him to create some new, original styles of cheese.  One of these unique creations was discovered by accident even.  One day while making cheese, unintentionally left the whey undrained from the curd.  Rather than […]

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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

Our friends @jumi.cheese snuck in an extra special Our friends @jumi.cheese snuck in an extra special treat on this last air shipment.  Just in time for the colder months ahead, a limited edition, Truffle Fondue kit!  Everything you need to have the most luxurious fondue night, bundled together in one box.  Each kit includes approximately one pound of shredded Schlossberger and Appenbergermutschli, sparkling wine, and of course, a copious amount of Black Burgundy Truffles.  Best served with fresh Brioche and a glass of champagne.  Supplies are EXTREMELY limited and this will be the only time this year these are available.  Reach out in DMs or via email if you’d like to learn more, or reserve a case while supplies last.
It’s officially December (how did that happen??) It’s officially December (how did that happen??), the temperatures are finally starting to drop, and that means we’re in prime time Raclette season!  We are fully stocked up and ready for all your Raclette needs.  We’re currently offering nine varieties of @jumi.cheese Raclette: Natür Grossvätu, Chili, Truffle, Wild Herb, Basil, Ramp, Smoked, Pink Peppercorn, and Port Wine Pepper.  No better way to keep warm over the next few months than with some #hotraclette!
We hope everyone enjoyed their Thanksgiving last w We hope everyone enjoyed their Thanksgiving last week, and maybe even found some time to rest and recover.  It’s back to the grind this week though, as the holiday season continues!  While this time of year can be busy and stressful, we’re also grateful for it, because some of our favorite cheeses make their annual return. At the top of our list is #gruyèrealpage of course.  Made in the traditional ways that have been used for centuries, this cheese is part time machine.  Each year we source wheels from small, cheese making families, each of which produce their cheese in the Canton of Fribourg, the original canton where #gruyère was created.  Right now we have wheels from last years season, as well as extra aged wheels from two years ago, each special in their own ways.  There’s still time to reserve a wheel for your shop for Christmas and New Years!  Reach out to us or your preferred distributor partner to secure a wheel today.
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