ALP BLOSSOM
Sourced from the experts at East Side Cheese, Alp Blossom is a stunning alpine cheese from the Austrian Alps, wrapped in a vibrant coat of hand-pressed wildflowers and herbs. Made from rich cow’s milk, this semi-hard cheese balances floral aromatics with the deep, savory sweetness of traditional mountain cheese.
Each wheel is aged for six months, allowing the natural rind and blossoms to infuse the cheese with subtle meadow notes and a buttery, nutty finish. Both visually captivating and profoundly flavorful, Alp Blossom is the perfect centerpiece for an elegant cheese board or paired with crisp white wine and fresh fruit.
Sourced from the Experts at East Side Cheese: Artisan alpine cow’s milk cheese from Austria.
Flower-Coated Rind: Hand-applied herbs and blossoms for aroma and beauty.
Balanced Flavor Profile: Buttery, nutty, and delicately floral.
Aged to Perfection: Six months of alpine maturation for depth and complexity.
BAYLEY HAZEN BY JASPER HILL FARM AMERICAN BLUE CHEESE
Sourced from the experts at East Side Cheese, Bayley Hazen Blue by Jasper Hill Farm is a world-class American blue cheese from the rolling hills of Vermont. Made from raw cow’s milk, it delivers a bold, complex flavor that’s earthy, fudgy, and subtly sweet. Featuring a natural rind that deepens its intensity.
Aged for three to four months in Jasper Hill’s underground cellars, Bayley Hazen develops a rich, creamy texture and well-balanced blue veining. Its flavor is less sharp than typical blue cheeses, leaning instead toward toasted nuts, chocolate, and sweet cream. A true showcase of American craftsmanship!
Sourced from the Experts at East Side Cheese: Iconic raw cow’s milk blue from Jasper Hill Farm, Vermont.
Expertly Aged: Refined in underground cellars for depth and smoothness.
Balanced Flavor Profile: Notes of cocoa, butter, and gentle blue spice.
Perfect Pairings: Ideal with dessert wines, honey, or dark chocolate.
ROQUEFORT DE LA MAISON GABRIEL COULET- FRENCH BLUE CHEESE
Sourced from the experts at East Side Cheese, Roquefort de la Maison Gabriel Coulet is a benchmark of French blue cheese excellence. Produced in the heart of Roquefort-sur-Soulzon, this legendary sheep’s milk cheese is aged in natural limestone caves where the cool, humid air cultivates the signature Penicillium roqueforti veins that define its bold, tangy character.
The result is a luxuriously creamy texture balanced by vibrant blue marbling and a flavor that dances between sweet cream, salt, and minerality. Each bite tells the story of meticulous craftsmanship and the unique terroir of southern France.
Refined, complex, and utterly unforgettable.
Sourced from the Experts at East Side Cheese: Authentic AOP Roquefort from Maison Gabriel Coulet, France.
100% Sheep’s Milk: Rich, buttery foundation for balanced intensity.
Cave-Aged Perfection: Naturally aged in Roquefort’s limestone caves.
Bold & Creamy Flavor: Tangy, salty, and deeply complex with lingering sweetness.
BLU DEL MONCENISIO ITALIAN BLUE CHEESE
Sourced from the experts at East Side Cheese, Blu del Moncenisio is a rare and distinguished Italian blue cheese from the Alpine borderlands between Italy and France. Crafted from rich cow’s milk and aged in cool mountain caves, it offers a dense, creamy texture laced with delicate blue veining and a balanced, earthy complexity.
The flavor opens with gentle sweetness and evolves into deep, savory notes of hazelnut, butter, and minerals — a reflection of its Alpine terroir and traditional affinage. Blu del Moncenisio is perfect for connoisseurs who appreciate the finesse of European blues, pairing beautifully with dessert wines, figs, or freshly baked bread.
Sourced from the Experts at East Side Cheese: Traditional Italian blue from the Piedmont Alps.
Cow’s Milk Perfection: Smooth, creamy base with refined blue veining.
Naturally Aged: Mountain cave maturation for depth and balance.
Elegant Pairings: Ideal with port, pears, and artisanal crackers.
WALTER WRASS SWISS CHALLERHOCKER
Sourced from the experts at East Side Cheese, Walter Rass Swiss Challerhocker is an extraordinary Alpine cheese that redefines what Swiss craftsmanship can be. Made from cow’s milk and aged for over 12 months, this cheese develops a smooth, dense texture and complex flavor, nutty, caramelized, and faintly tangy, with a lingering sweetness that recalls roasted hazelnuts and browned butter.
The name Challerhocker means “sitting in the cellar,” a nod to its patient aging process, during which each wheel is hand-washed with brine to encourage its signature golden rind and rich, toffee-like depth. A perfect choice for connoisseurs, Challerhocker transforms any cheese board, fondue, or raclette into a truly gourmet experience.
Sourced from the Experts at East Side Cheese: Artisan Swiss cheese by master cheesemaker Walter Rass.
Expertly Aged: Over 12 months in cellars for unmatched complexity.
Rich, Nutty Flavor: Notes of caramel, brown butter, and roasted nuts.
Versatile & Refined: Ideal for cheese boards, fondue, or fine wine pairings.
MICHAEL SPYCHER SWISS HORNBACHER
Sourced from the experts at East Side Cheese, Michael Spycher Swiss Hornbacher is a remarkable Alpine cheese that reflects the precision and artistry of Switzerland’s master affineurs. Crafted from fresh raw cow’s milk and aged for 10 to 12 months, Hornbacher achieves a perfect harmony of texture and taste — dense yet creamy, with layers of toasted hazelnut, caramel, and a hint of alpine herbs.
During maturation, each wheel is lovingly washed and turned, developing a natural rind and deep golden hue that enhance its buttery, complex profile. A true connoisseur’s cheese, Hornbacher shines on its own or alongside Riesling, honey, and roasted nuts.
Sourced from the Experts at East Side Cheese: Handcrafted by Michael Spycher, world-renowned Swiss affineur.
Raw Cow’s Milk Excellence: Full-bodied flavor with rich, nutty sweetness.
Naturally Aged: 10–12 months in traditional alpine cellars.
Perfect Pairings: Complements white wines, fruit preserves, and crusty bread.
HOCH YBRIG BY ROLF BEELER SWISS CHEESE
Sourced from the experts at East Side Cheese, Hoch Ybrig by Rolf Beeler is an exceptional Alpine cow’s milk cheese crafted high in the mountains of central Switzerland. Affineur Rolf Beeler — known as the “Cheese Pope” — carefully matures each wheel for 12 months, coaxing out a rich, nutty sweetness balanced by subtle notes of caramel, alpine herbs, and browned butter.
With its smooth, pliant texture and deep golden paste, Hoch Ybrig captures the essence of Swiss cheesemaking at its most refined. Whether melted into fondue, served with crisp apples, or enjoyed alongside an earthy Pinot Noir, it delivers a flavor experience that’s both comforting and sophisticated.
Sourced from the Experts at East Side Cheese: Aged to perfection by Swiss affineur Rolf Beeler.
Cow’s Milk Craftsmanship: Smooth, buttery body with nuanced alpine flavor.
Expertly Aged: 12 months in mountain caves for natural sweetness and depth.
Elegant Pairings: Complements red wines, nuts, and rustic breads.
SWISS GRUYERE: GOURMINO AGED 18 MONTHS
Sourced from the experts at East Side Cheese, Swiss Gruyère Aged 18 Months by Gourmino is a masterpiece of alpine aging and precision. Crafted from raw cow’s milk and matured in mountain caves for a year and a half, this Gruyère develops a complex, full-bodied flavor; nutty and caramelized with a subtle crystalline crunch that signals perfect maturity.
Each wheel is hand-selected and aged by the master affineurs at Gourmino, whose expertise brings out deep savory umami balanced by sweet cream and toasted hazelnut notes. Remarkably versatile, it shines on a cheese board, melted into fondue, or grated over a classic French onion soup.
Sourced from the Experts at East Side Cheese: Authentic AOP Gruyère aged by the affineurs at Gourmino, Switzerland.
Aged 18 Months: Deep, nutty sweetness with a crystalline texture.
Raw Cow’s Milk Excellence: Complex alpine flavor with natural umami.
Perfect Pairings: Complements Chardonnay, dry cider, or crusty bread.
MARCEL PETIT 16-24 MONTH AGED FRENCH COMTÉ
Sourced from the experts at East Side Cheese, Marcel Petit Comté Aged 16–24 Months is a true expression of the Jura Mountains’ terroir and the time-honored craftsmanship of French affineurs. Made from raw cow’s milk and aged slowly in the historic Fort des Rousses cellars, this Comté develops a beautifully balanced flavor profile, nutty, buttery, and subtly sweet, with hints of hazelnut, brown butter, and toasted grain.
Each wheel is personally selected by the legendary affineur Marcel Petit for exceptional texture and complexity. Its supple paste and crystalline bite make it a standout for cheese boards, fondue, or grating over roasted vegetables and pasta.
Sourced from the Experts at East Side Cheese: Authentic French Comté aged by Marcel Petit in the Fort des Rousses cellars.
Aged 16–24 Months: Deep flavor complexity with buttery richness and nutty depth.
Raw Cow’s Milk: Traditional mountain cheese with natural sweetness and umami.
Perfect Pairings: Complements Chardonnay, Vin Jaune, or a crisp cider.
URBAN STEAD AMERICAN GOUDA
Sourced from the experts at East Side Cheese, Urban Stead American Gouda brings Midwestern craftsmanship to the classic Dutch tradition. Handmade in small batches from fresh local cow’s milk, this semi-hard cheese is aged to develop a creamy, caramel-sweet flavor balanced by a hint of nuttiness. Its smooth, sliceable texture and rich golden hue make it as versatile as it is delicious.
Whether melted into a gourmet grilled cheese, paired with charcuterie, or enjoyed on its own, this Gouda delivers comfort and refinement in every bite, a true expression of modern American cheesemaking excellence.
Sourced from the Experts at East Side Cheese: Handcrafted by Urban Stead Creamery with local Midwestern milk.
Smooth, Creamy Texture: Ideal for melting, slicing, or snacking.
Balanced Flavor: Sweet, nutty, and buttery with a lingering caramel finish.
Versatile Pairings: Perfect with apples, amber ales, or nutty brown spirits.
OG KRISTAL BELGIUM GOUDA
Sourced from the experts at East Side Cheese, OG Kristal Belgium Gouda is a masterwork of aged perfection. Made from the finest cow’s milk and matured for over two years, this hard cheese develops a deep amber color, crystalline texture, and bold caramelized flavor. Each bite balances sweet and nutty notes with a satisfying crunch; the hallmark of a truly exceptional aged Gouda.
This cheese is a revelation on any board: serve it with fig jam, toasted nuts, or a pour of tawny port to showcase its rich complexity. Elegant yet approachable, OG Kristal embodies the artisanal spirit of Belgium’s cheesemaking heritage.
Sourced from the Experts at East Side Cheese: Aged Belgian Gouda of unmatched depth and texture.
Perfectly Aged: Over 24 months for intense flavor and signature crystal crunch.
Rich & Complex Flavor: Notes of butterscotch, roasted nuts, and caramel.
Gourmet Pairings: Ideal with dark chocolate, sherry, or rustic breads.
STOKALDE DE FRYSKE DUTCH GOUDA
Sourced from the experts at East Side Cheese, Stokalde De Fryske Dutch Gouda embodies the proud Dutch tradition of slow aging and creamy perfection. Made in small batches from rich North Frisian cow’s milk, this Gouda offers a smooth, buttery texture with warm caramel undertones and a gentle nuttiness that deepens as it melts on the palate.
Each wheel is carefully matured to balance sweetness and salt, creating a cheese that’s both comforting and sophisticated. Whether served with fresh fruit, paired with a malty beer, or grated over roasted vegetables, Stokalde De Fryske delivers a true taste of the Netherlands’ artisanal heritage.
Sourced from the Experts at East Side Cheese: Traditional Dutch craftsmanship with modern finesse.
Creamy & Balanced Flavor: Buttery richness with subtle caramel notes.
Artisan Aged: Developed complexity and smooth texture through careful maturation.
Versatile Pairing: Perfect for charcuterie, melted dishes, or a refined snack.