One of the biggest consumer benefits of processed cheese is "the melt". The use of emulsifiers in processed cheese lets it melt smoothly and uniformly when heated.

Farmhouse organic white cheddar that has mild yet full-bodied flavor. It melts like butter.

A hard, aged cheese that is sweet, slightly tangy and pleasant with a clean finish. It has a sharp flavor that is similar to Parmesan combined with a Cheddar.  Asiago is an Italian cow's milk cheese. It's texture varies according to its aging with fresh asiago being smooth and more aged versions taking on a more crumbly texture.

Point Reyes Farmstead's Original Blue Cheese is an iconic, award-winning blue cheese handcrafted on the pastoral shores of Northern California. Made with raw, hormone-free cow’s milk, it boasts a creamy, crumbly texture and a bold yet balanced flavor profile. The cheese delivers a tangy, slightly sweet, and savory complexity with a mild earthy finish, enhanced by its distinctive blue veining. Its coastal terroir imparts a unique salinity that complements its rich character, making it a favorite for cheese boards, salads, and cooking.

This cheddar is made in small batches with rBST and antibiotic-free milk, is aged for three months and contains no artificial colors.

Blue cheese is a bold and tangy cheese known for its distinctive blue or green veins, which are created by the intentional introduction of Penicillium mold during the aging process. It has a creamy to crumbly texture and a flavor profile that can range from salty and sharp to earthy and slightly sweet, depending on the variety. Commonly made from cow's, sheep's, or goat's milk, blue cheese is versatile in cooking and is often used in dressings, salads, sauces, or as a topping for steaks and burgers. 

This red wax Gouda is a young, semi soft cheese. Made from pasteurized cow milk, this Gouda is creamy with a mild buttery flavor.

Provolone is a semi-hard cheese made from pasteurized cow's milk with a smooth, mild flavor (think mozzarella with a fuller flavor). Its shape is that of a large, fat sausage.

This cheddar is made in small batches with rBST and antibiotic-free milk, is aged for three months and contains no artificial colors.