Burrata
Extremely rich, fresh mozzarella filled with cream. Unique soft, silky texture. Name derived from "burro," Italian for "butter."

Fresh Mozzarella
Delicate, milky flavor. Slightly elastic texture. Stored submerged in water to keep fresh.

Halloumi
Halloumi has been made for centuries, from a mix of sheep's and goat's milk, on the Mediterranean island of Cyprus. Fresh curd is submerged in hot whey to soften and stretch it, along the lines of mozzarella making. The young cheese is then aged in baskets and folded into wedges about the size of a large wallet.

Harvest
A pulled-curd aged cow's milk cheese, eggy in flavor and ropey in texture, its light aging and golden color is reminiscent of a good Provolone.

Mozzarella
Delicate, milky flavor. Smooth, plastic texture. Whole milk Mozzarella richer in taste. Excellent melting properties. Part-skim Mozzarella browns faster. String cheese similar to Mozzarella, but formed into strips for snacking.

Oaxaca
A Mexican pasta filata cheese, similar to string cheese or Provolone. Named after the Oaxaca region of Mexico, where it originated.

Provolone
Slightly piquant when young becoming sharper as aged. Firm texture becomes granular with age.

Scamorze
Similar to Mozzarella with mild, slightly salty flavor. Distinctively shaped into oval or pear. Sometimes smoked.

String
Type of Mozzarella that forms strings when pulled. Creamy, mild flavor.

Trumpeter Meadow
Named for the trumpeter swans that frequent northwestern Wisconsin’s meadows and marshes, this Italian country-style cheese resembles a very young Provolone. It’s mild and sweet, but aging in open-air caves adds a more complex, slightly earthy quality.