Barely Buzzed: Aged for 7 months, this buttery, semi-firm cow's milk cheese is hand rubbed with ground espresso and lavender, adding exotic nutty flavor to the award-winning cheese. (12 oz.)
Seahive: Inspired by ocean breezes, this semi-firm cow's milk cheese is rubbed with local honey and sea salt. The full-bodied cheese has a fruity, sweet undertone. (12 oz.)
Big John's Cajun: This spicy hand-rubbed cheese packs a punch as you near the rind. Made from the milk of local Jersey cows in Northern Utah, it features the perfect combination of sweet creaminess and zesty spice. (12 oz.)

Alpha Tolman: Similar to Gruyère and Appenzeller, this alpine-style cow's milk cheese is made using an original recipe developed by cheesemaker Mateo Kehler. Aged 8–12 months, the firm cheese has a smooth, savory aroma and a sweet, rich flavor with hints of toasted nuts. (6 oz.)
Bayley Hazen Blue: Jasper Hill Farm's flagship cheese is a creamy, approachable, mildly sweet and salty blue, made from the raw milk of Ayrshire cows. The cheese is aged 3–6 months for a mellow, nutty flavor and velvety creaminess that's reminiscent of fresh butter. (8 oz.)
Little Hosmer: Beneath its thin, bloomy rind lies a gooey, creamy core with notes of cauliflower, mushroom and toasted nuts, qualities that have earned this award-winning cheese a cult following (4 oz.)
Cabot Clothbound Cheddar: This award-winning Old English–style cheddar is created using milk from the Kempton Farm in Peacham, Vermont. Aged 10–13 months, it has a hearty, slightly crystalline texture and lingering nutty flavor with hints of caramel. (6 oz.)

Formagella: Made in 3" rounds with velvety white exteriors, this mild brie-style cheese features notes of roasted pine nuts and butter. (10 oz.)
Nicasio Reserve: Aged for 6 months, this gold medal–winning organic Swiss Italian alpine cheese has buttermilk, mushroom and almond notes. (8 oz.)
Nicasio Square: This full-flavored Italian Taleggio–style cheese features notes of sautéed onion, mushrooms and garlic. It has won numerous awards and was a Top 5 finisher in its class at the World Cheese Championship. (6 oz.)

Original Blue: A classic California blue cheese, this variety is prized for its bold flavor with hints of sweet, fresh milk and a tangy, peppery finish. (6 oz.)
Toma: This semi-firm cheese has a creamy, buttery flavor and a grassy, tangy finish that recalls the fields where the cattle graze on the Northern California coast. (6 oz.)
White Cheddar: This cheese features a rich, creamy texture and sweet, milky flavor with a pleasantly sharp edge. (8 oz.)

Sleeping Beauty: Aged up to 100 days, this alluring natural rind raw-milk cheese is rich and buttery with a supple sharpness. (6 oz.)
Sawtooth: This semi-soft, washed rind raw-milk cheese has a smooth texture and a delightfully complex flavor with hints of fruit and peaty notes from the washed rind to give it just enough funk. (6 oz.)
Glacier Blue: Offering luxurious texture and rich, savory flavor, this natural rind raw-milk cheese is coined "the Gateway Blue," because it may very well convert you to a blue lover, if you weren't before. (6 oz.)

3-Year Reserve Certified Premium Double A-Grade Cheddar: This expertly balanced cheese has a smooth, clean, full-aged cheddar flavor. (6 oz.)
5-Year Private Reserve Grade-A Specialty Cheddar: This nuanced cheese starts with fresh acidic notes that blossom into bold, savory aged cheddar flavors with a mild hint of bitter on the finish. (6 oz.)
7-Year Proprietor's Grand Reserve: Perfectly balanced in taste, texture and body, this one-of-a-kind cheddar begins with a bright flavor that opens into a complex creaminess with notes of herbs and citrus on the finish. (6 oz.)

6 Months of US Cheese Subscription