Traditionally melted over a fire and the soft cheese scraped onto a plate, this is a staple in French alpine cuisine.
Raw cow’s milk cheese with a pronounced nutty flavor and firm texture, creamy-delicious when melted.
A sharper, spicier version of the classic Provolone, this is aged for about 10 months to develop that robust flavor.
One of Americas' most beloved sandwich cheeses, this Provolone is mild, delicious and convenient!
A winter favorite in France and Switzerland, this semi-hard cow's milk cheese is often enjoyed melted over breads, meats and other dishes.