Welcome to St. Kilian's Cheese Shop!
Often referred to as the King of cheeses, DOP Parmigiano Reggiano comes from the Emilia Romagna region of Italy and is made in carefully aged 80 lb wheels. We prefer this cheese at about 24 month's of aging, where it is perfect for grating and flavoring pasta dishes, shaving over salads or snacking.
Possibly our favorite cheese here at St. Kilian's! This unique take on classic Appenzeller, has the flavors of more aged cheeses with wonderful rich mouthfeel and semi-soft texture
Aged six months or more, Midnight Moon is a blushing, ivory-colored cheese that’s nutty and brown buttery up front with a long caramel finish. As the cheese ages, protein crystals form and lend a slight crunch to the otherwise dense and smooth cheese
Pasteurized, goat's milk.
An exceptional aged cheddar from Quebec that is aged a minimum of 7 years, it develops into a sharp, sweet and intense flavor profile and bold taste.
The classic Spanish staple from La Mancha, we select DOP status raw milk Manchego between 4 months and 1 year of aging
Cave aged DOP cheese from Switzerland, made with raw cow's milk
Aged sheep's milk cheese that is injected with black truffle paste midway through aging.
The most popular cheese in France Comte is made under a strict AOC in the Comte region of central France. Similar to Gruyere it has strong nutty flavors and devlepos more salty sharp notes as it ages, we select our Comte from several producers with a minimum age of 14 months and usually closer to 2 years
Dutch Girl is a popular Gouda style goat cheese with rich creamy butterscotch-like flavors. It is sweet and satisfying without the salty or tart flavors associated with goat cheese. It makes a delightful addition to a cheese plate or as part of an appetizer
Pasteurized, goat's cheese.
Sheep's milk cheese made from the milk of Monarch and Basque-Bearnaise sheep in the western Pyrenees in France.
English style cheddars are wrapped in cloth and aged to perfection in caves allowing complex savory flavors to develop, over time. We carefully select cheeses in this category from our favorite producers, while they are in their prime.
The ultimate melting cheese, made in the Savoie region in both France and Switzerland, Raclette is traditonally melted over grills and served with sliced potatoes and accoutrments for a meal. It's also great in other melting applications or alongside some of your other favorites on a cheeseboard.