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Free cold pack shipping nationwide on all orders $69+!
Net weight: 6 oz.
Origin: Stanley, Wisconsin
Age: 2 - 12 months
Flavor: Buttery, sharp, tangy, and smoky
Pair with: Hearty Italian wine, spicy jams and chutneys, artisan bread
It guides everything we do. We believe in its power to foster good will among all, and we strive to prove it every day in our relationships with our customers, partners, team members, and community. Our mission is simple…build a new type of cheese company bonded by the brotherhood of cheese.
Our cheese is made the same way since Eric’s Great Grandpa Fred came here from Switzerland in 1919 (though with a bit more fancy equipment). The milk comes in, cheese makers add the cultures, curd is formed, any seasonings are added, cheese is pressed into blocks and allowed to cure, usually for several months (or sometimes years for aged varieties). The cheese is then cut and wrapped, labeled, and shipped to your door.
None of our products are ever processed or artificial in any way. Just good, old fashioned Wisconsin cheese. Milk is sourced from local family farms who care. Seasonings are always natural and simple, never artificial.
We hate robotic, impersonal customer service, so we aim to be its antithesis. We are here for any question you have and we love nothing more than a happy, satisfied customer! We never outsource customer service or take shortcuts here.
United StatesWas the perfect cheese for Tuna Pasta Salad cut into small cubes.
United StatesRepeat customer; love all the smoked cheese. So fresh & resfreshing to actually smell the smokiness & lightly taste it! My only wish is to buy it in a larger quantity & have Cheese Brothers slice it before shipping LOL
United StatesFantastic!!! Delicious product delivered nice and cold and I love this company! I will be ordering soon for the third time and on forward from there.
United StatesYour Provolone is the best I’ve tasted, it keeps me coming back for more!
United StatesLove this cheese. I use it to recreate a special pizza, Ledo's original Adelphi location, that I used to get when I was at the University of Maryland in the 1970's. They specifically used smoked provolone on all their pizzas. Using your cheese is the closest I've come to in almost 45 years. Thank you!
