Welcome to St. Kilian's Cheese Shop!
Aged Goudas, such as Pittig, XO and Roomano Pradera develop rich concentrated flavors and a distinct sweetness as they age, we select our aged Gouda from those aged a minimum of 3 years for the best flavor profile
The orginal big bold blue, made from prized sheep's milk and cave aged in Roquefort, this blue is rich, creamy and powerful
Aged sheep's milk cheese that is injected with black truffle paste midway through aging.
Our favorite cheese for burgers! The perfect blend of savory sharp cheddar and tangy robust blue, is a unique and exceptional cheese from Roelli in Wisconsin.
Roelli's original recipe flagship cheese! hand crafted, cellar cured with the earthy character of a fine English-style cheddar, coupled with the subtle hint of blue flavor. Open air cu...
The rich buttery texture and flavor of this double cream blue mellows the blue flavors and makes this cheese a winner with most guests, even if they are not big fans of blues. Try with a sweet accoutrement, such as honeycomb or dried figs
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.
Sheep's milk cheese made from the milk of Monarch and Basque-Bearnaise sheep in the western Pyrenees in France.
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
Semi-aged goat cheese from the Loire Valley in France, with an edible bloomy rind. At a younger age this cheese has a bright lemony flavor, and as it ages, it develops more sharp flavors and a lingering goat tanginess.
Our favorite traditonal Brie available in the US. Brie Fermier develops the mushroomy gooey delicousness that mimics it's raw milk French cousins that we can't get stateside
The best Provolone you've ever tasted, aged Italian provolone is known as piccante for its intense sharp flavor
This DOP blue cheese is made in the artisan tradition by rural dairy farmers, from a blend of cow, goat and sheep’s milk. All of the milk used in the production must come exclusively from the herds raised in a small zone of production in Northern Spain. Cabrales is aged 2-6 months in natural caves in the mountains nearby. It has a whiter, more c...