A firm, smooth cheese native to Lebanon and Syria and popular throughout the Middle East, this cheese is the best selling Middle Eastern cheese among Arab-Americans. The cheese is brined, giving it a traditional salty flavor with a refrigeration life of six months.
Similar to Cottage Cheese, Bakers is a softer, smoother and less tangy cheese with a relatively short fresh life. Close attention to the "best before" date is a must, and if the cheese gives off a somewhat bitter aroma, then it is no longer fresh. Keep refrigerated in its original packaging or in waxed paper.
This soft, white and salty Middle Eastern-style cheese is easily recognizable because of its basket shape which also makes it more difficult to mass produce. It is among the top three Middle Eastern cheese products sold in the United States. Basket Cheese can have up to a six month refrigerated life.
Blends of natural cheese and other ingredients into flavorful spreads for use on crackers, sandwiches, and in recipes.
An American original, Cream Cheese became popular around 1880 when factories expanded from the Northeast to the rest of the country. At that time, production underwent a revolutionary change with the invention of the separator, which made it possible to separate the whey immediately from the hot solids. This process allowed cheesemakers to pack the curd hot, and the shelf life for the finished cheese doubled. Available plain and with sweet or savory flavors, Cream Cheese is also available in a lower fat variety called Neufchatel.
Made from cow's milk, Creama Kase is an incredibly rich triple-cream cheese with a buttery piquant cheesy flavor.
Crescenza-Stracchino is a fresh rindless cheese made from whole cow's milk. It has a mild, milky flavor with a hint of tartness and a soft, creamy and spreadable texture. Originating in the Lombardy and Romagna regions of Italy, Crescenza-Stracchino was traditionally made only during the autumn and winter months as the cows descended from the pastures of these mountainous regions. The physical exertion of the cows increased the butterfat content of the milk, and the cooler temperatures were necessary for preserving the freshness of the cheese. In fact, the name Stracchino alludes to the tired (or “stracca”) cows after they travel up and down the mountains. Today, with digitally controlled temperature and humidity cooling, this cheese can be produced year round.
Feta was first made in Greece from sheep or goat milk. In Wisconsin, producers make Feta from cow milk. Cheesemakers refer to Feta as "pickled" because after formation, it is packed in brine (salt and water) which produces a tart and salty flavor and gives the cheese a crumbly, moist texture. The brine preserves the cheese for approximately 6 months longer than most fresh cheeses.
A soft, spreadable cheese made of cream, it is sweet and mild tasting. Can be eaten plain or in varieties of jalapeño chile, herbs & garlic or French onion.
Originally made from reindeer milk, Juustoleipa has been produced for more than 200 years in northern Finland and Sweden. The name means "bread cheese." It is unusual in that it is baked during the cheesemaking process. This "squeaky" cheese has a very buttery flavor, and the heat from baking caramelizes the sugars on the outside of the cheese to form a tasty crust similar to brown bread. Juustoleipa is an important cheese in its homeland; crucial to holiday celebrations and even marriage traditions. Mothers of eligible women used to offer suitors a cup of coffee with the cheese and, if the man liked the cheese, he married the girl!
Kenafa is an unsalted, very fresh, Middle Eastern style soft cheese that melts easily and freely. It is used to make the popular "cheesecake"- like dessert that is sometimes called Kenafa by people in the Middle East. It can also be used as a base for other sweet cheese desserts. It is sold frozen, freezing well because it contains no salt. It is available in both retail and bulk packages.
Mascarpone originated in the Lombardy region of Italy and was made only during the fall and winter months. Because of its rich, buttery, slightly sweet flavor, it was used strictly as a dessert cheese. In Wisconsin, Mascarpone is available year-round and has many applications. It contains 70 percent milkfat, which makes it a triple crème cheese. It has a smooth, thick and creamy texture. Wisconsin Mascarpone consistently wins top honors in national competitions.