Welcome to St. Kilian's Cheese Shop!
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
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.
A rich and creamy delight from Burgandy France, luscious texture and deep butter flavors along with a little salty aged flavor.
Pasteurized, cow's milk.
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.
A strong and earthy brie that delights the senses for those who love the delightfully stinky cheeses. Try baking it to release even more of its flavor profile!
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. We only stock AOP Gruyere from select producers. Our standard Gruyere is aged for 9 months.
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 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
Rogue Creamery's cheesemaking roots date back to the 1930s when Tom Vella, founder of the Vella Cheese Factory in Sonoma, California, opened a creamery in Southern Oregon in the middle of the depression. The creamery created a wealth of jobs for the area, and soon came to focus almost exclusively on making blue cheese. In the early 2000s, Tom's ...
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.
Aged sheep's milk cheese that is injected with black truffle paste midway through aging.
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.