“Artisan” cheese begins with exceptional milk from exceptionally happy cows! We are very proud to offer some exceptional American Artisan cheeses at The Fresh Market.

Dimitri Feta, Jeremiah Blue and Rosalia Gorgonzola
Leister Wiskerchen settled in Central Wisconsin in 1936 to make great cheese and create a better life for his family. Now, almost 70 years later, his grandchildren still produce great cheese by combining state-of-the-art technology with old-world standards. Their pain-staking attention to every detail of the cheese-making process is evident in the creamy texture and clean flavor of their feta, blue and gorgonzola cheese crumbles.

Rosalea Domestic Parmesan
Much like a master brewer, Jim Knaus makes his own starter cultures for his Parmesan cheese. This meticulous process is why his Parmesan cheese stands up against other imported Parmesan cheeses. The Knaus family has been making hard Italian cheeses for three generations and we are delighted to offer this authentic style Parmesan at domestic prices.

Grafton Village Cheddars
Out of a small New England village in Vermont comes what many consider to be the best cheddar made in America. This multi-award-winning cheese is crafted by master cheese maker Scott Fletcher. Grafton cheddars are made with 100% Jersey cow’s milk, which has a higher butterfat content than milk from other cows. This results in a very rich, creamy texture not found in other cheddars. Scott believes the secret to great cheddar lies in the aging process, and Grafton takes great measures to hold their cheese long enough to allow the rich earthy flavors to develop. One taste of a Grafton cheddar is all it takes to become a dedicated fan!

Cypress Grove Chevre
Mary Keehn started Cypress Grove in 1984 in Humboldt County, California with the goal of producing the finest goat’s milk cheeses in the world. With more than 30 gold medals in 20 years, she has probably done just that! Her Midnight Moon Gouda is incredibly addictive and loved by even those who aren't big fans of goat’s milk cheese. We love her Humbodlt Fog cheese, with its distinctive layer of ash through the middle, and her Purple Haze Chevre, with lavender and fennel pollen. Look for many more good things to come from this innovative company!

Pt. Reyes Blue Cheese
The Giacomini family goes beyond the definition of "artisan" and produces cheese made with milk from their own closed herd of Holsteins. They believe that the milk from their cows, combined with the coastal fog and salty breeze off the Pacific Ocean, makes their blue cheese uniquely different. And we agree! This savvy family successfully convinced master cheese-maker Monte McIntyre to leave his home in Iowa, where he had been producing blue cheese for 15 years, and join them in Pt. Reyes California. This proved to be a match made in blue heaven! Pt Reyes blue is a mild creamy blue with a hint of salty sea breeze.