Specialty Blends

How to Enjoy This Cheese

• Create a Mediterranean salad with mixed greens, kalamata olives, sliced red onions, and grape tomatoes. Drizzle with balsamic vinaigrette and top with Shaved Salad Blend.
• Sprinkle onto sautéed vegetables.
• Add to bread dough to create a gourmet cheese bread.

About This Cheese

• Flavor: Savory combination of sweet, sharp and nutty flavors
• Appearance: Shaved
• Milk Source: Raw cow’s milk
• Aging: Asiago – 5 months, Parmesan – 10 months, Romano – 5 months
• Gluten free
• rBST free
• Crafted in Wisconsin, America’s Dairyland

Ingredients

Cultured milk, enzymes, salt, cellulose to prevent caking, natamycin to protect flavor.

How to Enjoy This Cheese

Melt onto pizzas, flatbreads or into baked pasta and lasagna.

About This Cheese

• Flavor: Savory combination of buttery, sweet and nutty flavors
• Appearance: Shredded
• Milk Source: Cow’s milk; rBST free
• Aging: Low Moisture Mozzarella – Fresh, Parmesan – 10 months

Ingredients

Mozzarella cheese (cultured pasteurized milk, salt, enzymes), Parmesan cheese (cultured milk, salt, enzymes), cellulose to prevent caking, natamycin to protect flavor.

How to Enjoy This Cheese

• Layer into lasagnas and pasta bakes for extra flavor.
• Top pizza crust with Four Cheeses and bake. Cut into 1″ x 4″ strips and serve warm with hot pizza sauce for dipping.

About This Cheese

• Flavor: Savory combination of buttery, sweet and nutty flavors
• Appearance: Shredded
• Milk Source: Raw cow’s milk and Pasteurized cow’s milk
• Aging
  • Asiago – 5 months,
  • Fontina – 60 days
  • Parmesan – 10 months,
  • Mild Provolone – 60 days
• Gluten free
• rBST free
• Crafted in Wisconsin, America’s Dairyland

Ingredients

Asiago and Parmesan cheese (cultured milk, enzymes, salt), Fontina and Mild Provolone cheese (cultured pasteurized milk, enzymes, salt), cellulose to prevent caking, natamycin to protect flavor.