MAKER TO MONGER, FROM YOUR FRIENDS AT COLUMBIA CHEESE
Columbia Cheese is a third generation, premier importer of best-in-class cheese to the US. Not only do we import the best of traditional cheese, we strive to push the evolution of cheesemaking by highlighting products from innovative cheesemakers who have broken out of the stereotype of their respective region. Additionally, and uniquely, we work intimately with every aspect of the supply chain; with makers, exporters, distributors, retailers and mongers. For this reason, we now refer to our business as Maker to Monger and we’re excited to immerse you in all things cheese!
What We’re Known For
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![1655 Gruyere]()
1655 Gruyere
1655 is marked by a fresh cream blast, a bright fruity flavor, and a deep, structured nuttiness. With an even, toothsome body studded with pinpoint crystals this cheese shines above other Gruyeres.
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![Alp Blossom]()
Alp Blossom
Not just photogenic and beautiful, Alp Blossom has deep flavors and prominently stands out on any cheeseboard. Expect a dense, semi-firm texture with herbaceous aromas permeating the paste.
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![Chällerhocker]()
Chällerhocker
Chällerhocker has a slightly tacky rind and smells of peanuts. The paste is firm and smooth, dense enough to be deemed fudgy, with an aroma of brown butter and cashews, and lingering flavors of malt.
Three Generations
The Moskowitz family has imported cheese since the 1940s. Founded by Ben Moskowitz, Ben was one of the first to import cheese to the US from France, England, Italy, Switzerland and Denmark, pioneering Brie, Edam, Gruyere and Danish Blue, just to name a few.
Since then, Columbia Cheese has been passed down to Adam Moskowitz, his grandson, who continues to uphold the rich legacy of cheese making through this very site, Maker to Monger.
Lessons in Cheese
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Cellar Sessions: Meet the Makers
Meet some of the most famous cheesemakers in the world. Learn about their cheesemaking process with a Q&A led by the Maker to Monger team.
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Mr.Moo Presents: Cheese Profiles
For cheese mongers, as well as customers, this series provides a brief background on some of our cheeses. These can be used for training/display purposes and include flavor and texture descriptors for each product.
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To Be a Cheesemonger...
The charming and memorable Mr. Moo breaks down what makes the job so important, providing tools to help and inspire mongers at the counter, as the fate of the industry truly rests in their hands.
