Real Cheese Expertise

We offer you the widest variety of real, authentic cheeses.

Roll over labels to learn more about each cheese.
A selection of Sargento® cheeses. Havarti Parmesan Colby Jack Queso Quesadilla Pepper Jack Gouda Muenster Asadero Mozzarella Manchego Colby Blue Queso Gallego Swiss Gruyere Asiago Cheddar Provolone Fontina Ricotta Jarlsberg Monterey Jack Chipotle Cheddar Anejo Enchilado Romano
Find the perfect beverage to go with your cheese!
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Welcome to the cheese room, where you can learn about our delicious range of natural cheeses. Our cheese comes straight from the block, we know what makes the best cheese, and only the best cheese makes it into our packages. Explore the cheeses below and become an expert yourself.

  • Anejo Enchilado

    Anejo Enchilado is a salty and slightly spicy cheese, originally made from goat's milk but now commonly made from cow’s milk. It has a colorful rind that is formed by rolling the cheese in paprika. "Añejo" means "aged" in Spanish. When fresh, this cheese is very crumbly. When aged, it becomes firmer and can be easily shredded or grated. It is good for baking and grilling and is commonly used in making enchiladas, burritos and tacos.


    • Texture

      Semi-hard

    • Color

      White with red coating

    • Milk

      Goat or cow

    • Origin

      Mexico

    View Pairing Recommendation

    Pairing

    Best served with beer such as a pilsner or lager.


  • Asadero

    Smooth and tangy, Asadero is similar in texture to Monterey Jack and Provolone. Asadero cheese is commonly referred to as Oaxaca cheese. As Oaxaca (quesillo thread cheese), the cheese is braided into long ribbons and rolled up like a ball. Asadero is the same cheese, pressed into the shape of a brick. Because of its excellent melting properties, Asadero (Oaxaca in its brick form) is frequently used in quesadillas, tacos and nachos.


    • Texture

      Semi-soft

    • Color

      White

    • Milk

      Cow

    • Origin

      Oaxaca, Mexico

    View Pairing Recommendation

    Pairing

    Goes great with Madeira or sangria.


  • Asiago

    Asiago has a sweet, mild flavor when young, then develops a piquant flavor when aged. The longer the cheese has aged, the firmer its texture and stronger its flavor. Asiago cheese is traditionally produced in specialized groups of local dairies that provide premium quality, alpine grass-fed cow’s milk. A young Asiago makes a great snack when paired with fruit, while an older Asiago can be grated over pasta or salads.


    • Texture

      Hard

    • Color

      Off-white or yellow

    • Milk

      Cow

    • Origin

      Asiago, Italy

    View Pairing Recommendation

    Pairing

    Enjoy with a Zinfandel or Petite Syrah. Can also be paired with Nut brown ale or pale ale.


  • Blue

    Blue Cheese usually has a tangy, piquant, spicy and peppery flavor. It is believed to have been discovered by accident. Early cheeses needed to be aged in temperature-controlled environments like caves. As it turns out, this was also the perfect environment for mold, which is the backbone of Blue Cheese. Traditionally, Blue Cheese is crumbled on top of salads or used in salad dressing. Sweet fruit, such as pears, apples, peaches and honey, all pair extremely well with blue cheese and create a very balanced palate.


    • Texture

      Soft, sometimes crumbly

    • Color

      White with blue veins

    • Milk

      Cow, sheep or goat

    • Origin

      Various

    View Pairing Recommendation

    Pairing

    Enjoy with Madeira, Sherry or Port.


  • Cheddar

    A classic favorite, Cheddar has a complex taste ranging from mild to sharp. Local legend has it that Cheddar cheese was discovered accidentally in 1170 when a village milkmaid stored a pail of milk in the Cheddar Gorge caves in Somerset, England. Later, the milkmaid returned to find a new tasty substance. She called it Cheddar cheese. It is a good cheese for just about everything from snacking to baking and works well with all types of food from fruits and veggies to burgers and soups.


    • Texture

      Semi-hard

    • Color

      Pale yellow or orange

    • Milk

      Cow

    • Origin

      Cheddar, Somerset, England

    View Pairing Recommendation

    Pairing

    Mild Cheddar pairs well with champagne and Chardonnay. Sharper Cheddars pair well with Cabernet, Rioja and Sauvignon Blanc.


  • Chipotle Cheddar

    Chipotle Cheddar Cheese combines chipotle peppers with our all-natural Cheddar cheese for a flavorful, smoky kick. Chipotle comes from the Nahuatl word, "chilpoktli," which means "smoked chili pepper." Chipotle is an excellent complement to our classic Cheddar. It adds a unique twist to salads, burgers, sizzling panini and, of course, your favorite Mexican dishes.


    • Texture

      Semi-hard

    • Color

      Orange with specks of color throughout

    • Milk

      Cow

    • Origin

      Wisconsin

    View Pairing Recommendation

    Pairing

    Goes excellent with a Mexican pilsner or a bock beer.


  • Colby

    Colby Cheese is mild in flavor. Originally called Colby Cheddar, this is a whole milk Cheddar cheese that has a softer and more open texture than regular Cheddar. Colby cheese is a mild cheese, popular for eating out of hand, on salads and sandwiches, as a table cheese and for grating and grilling. It goes well with apples, pears, onions, tomatoes and rye breads. It complements hamburgers, fajitas and chili as a garnish.


    • Texture

      Hard

    • Color

      Orange

    • Milk

      Cow

    • Origin

      Colby, Wisconsin

    View Pairing Recommendation

    Pairing

    Goes well with Cabernet Sauvignon or Burgundy. Also great with a lager.


  • Colby Jack

    Half Colby and half Monterey Jack, this cheese ranges from mild and mellow to sharp and tangy with a milky flavor. Colby-Jack was invented when two vats of cheese, one Colby and one Monterey Jack, were blended together prior to pressing. The resulting cheese had a beautiful marbled orange and white color with a mildly sweet taste. It's used in soups, sauces, salads, sandwiches and casseroles. Colby-Jack melts well and is the perfect choice for nachos.


    • Texture

      Semi-hard

    • Color

      Marbled orange and white

    • Milk

      Cow

    • Origin

      Arena, Wisconsin

    View Pairing Recommendation

    Pairing

    Pairs well with a fruity red, such as Pinot Noir.


  • Fontina

    Fontina has a delicate nuttiness with a hint of mild honey. When melted, the flavor is earthy with a suggestion of mushrooms and a fresh acidity. According to old documents, farmers from the Aosta Valley in Italy have been producing Fontina since 1270. Although Fontina is produced in several countries in Europe, Italian Fontina is identified by a stamp of the Matterhorn, the most familiar mountain in the Italian Alps, on top of every package. It is excellent to use in sandwiches, salads, desserts and appetizers. Mushrooms, in particular, bring out its earthy flavor. It can also be used to top off French onion soup, twice-baked potatoes and pizza.


    • Texture

      Semi-soft

    • Color

      Pale yellow

    • Milk

      Cow

    • Origin

      Fontina Val d'Aosta, Italy

    View Pairing Recommendation

    Pairing

    Serve with a Merlot or Riesling. For beer, try a Bock or pilsner.


  • Gouda

    Gouda can be made from whole or part skim cow’s milk at four different fat levels and aged anywhere from a few weeks to five years. Younger Gouda has a milder flavor, but when it’s aged over a year, Gouda develops a complex and robust flavor. As the cheese dries out, it becomes extremely firm in texture and darkens in color. Gouda is particularly good with earthy dark bread. The Dutch make a dish called kaasdoop, a Gouda fondue served with potatoes and rye bread. Aged Gouda can also be used as a substitute for Sharp Cheddar in recipes like macaroni and cheese.


    • Texture

      Semi-soft

    • Color

      White to creamy yellow

    • Milk

      Cow

    • Origin

      Gouda, South Holland

    View Pairing Recommendation

    Pairing

    Pairs well with dark beers and red wines, as well as sweet white wines like champagne and Riesling.


  • Gruyére

    Gruyére is sweet but slightly salty with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy and complex with age. Gruyére pairs well with red apples, hazelnuts and hearty breads. It is a good melting cheese, particularly suited for fondues. It is also traditionally used in French onion soup, as well as in croque-monsieur, a classic French toasted ham and cheese sandwich. It is a fine table cheese and, when grated, is often used with salads and pastas.


    • Texture

      Semi-hard

    • Color

      Pale yellow

    • Milk

      Cow

    • Origin

      Gruyères, Switzerland

    View Pairing Recommendation

    Pairing

    Enjoy with wines such as Chardonnay and Sauvignon Blanc, or pair with nut brown ale and Hefeweizen beers.


  • Havarti

    Havarti has a buttery aroma and varies from sweet to somewhat sharp in the stronger varieties. It is typically aged about three months, though when the cheese is older, it becomes stronger and tastes like hazelnut. Havarti was initially created in the mid-1800s by Hanne Nielsen, a Danish farmer’s wife, who traveled to many parts of the world exploring the art of cheese-making. Upon her return, she decided to experiment with different methods of making cheese and named her finest creation after the farm on which it was made. Great accompaniments include figs, smoked turkey, raisins, walnuts, hearty bread, pears and apples.


    • Texture

      Semi-soft

    • Color

      Pale yellow

    • Milk

      Cow

    • Origin

      Denmark

    View Pairing Recommendation

    Pairing

    Often paired with Chardonnay, Sauvignon Blanc or a light-bodied Pinot Noir.


  • Manchego

    Manchego ranges in flavor from rich and mellow to salty or piquant, depending on age. Traditionally, Queso Manchego is made with milk from the Manchega breed of sheep in the La Mancha region of Spain. In the United States, Manchego is the name given to a cow’s milk cheese similar to Colby, but with a more unique flavor that develops intensity with age. It has excellent melting properties and is a favorite in quesadillas.


    • Texture

      Semi-hard

    • Color

      White to ivory-yellow

    • Milk

      Sheep

    • Origin

      Spain

    View Pairing Recommendation

    Pairing

    Manchego is best enjoyed with wines such as Shiraz or Rioja.


  • Monterey Jack

    Monterey Jack is a creamy white cheese with mild to mellow flavors. Its consistency varies with maturity. The origin of Jack cheese is credited to Spanish Franciscan friars who came to Monterey, California from Mexico in the 1700s. Monterey Jack is a favorite in Mexican or Tex-Mex dishes, often blended with other cheeses such as Cheddar or a traditional Hispanic cheese such as Asadero.


    • Texture

      Semi-soft

    • Color

      White

    • Milk

      Cow

    • Origin

      Monterey, California

    View Pairing Recommendation

    Pairing

    Pairs nicely with a light white wine such as a Riesling or Sauvignon Blanc.


  • Mozzarella

    Mozzarella has a mild and delicate flavor with a milky taste. The origin of Mozzarella cheese is a mystery. Legend has it that Mozzarella was first made when cheese curds accidentally fell into a pail of hot water in a cheese factory near Naples, Italy. Today, Mozzarella is most famous as a pizza topping. It also goes great when paired with fresh tomatoes and basil to make a Caprese salad.


    • Texture

      Soft, chewy

    • Color

      White

    • Milk

      Cow or water buffalo

    • Origin

      Naples, Italy

    View Pairing Recommendation

    Pairing

    A spicy Chianti complements this soft cheese quite well.


  • Muenster

    Muenster can range from a mild taste with no odor to a strong flavor with a pungent aroma, depending on the age of the cheese. Muenster is an American cheese vaguely related to the French Munster cheese, which was originally made in the Munster Valley by Benedictine monks. This cheese is commonly served as an appetizer and with grilled food, due to its excellent melting properties. It is good for sandwiches or snacking.


    • Texture

      Semi-soft

    • Color

      White

    • Milk

      Cow

    • Origin

      United States

    View Pairing Recommendation

    Pairing

    Its mild flavor goes well with a variety of wines including Beaujolais and Zinfandel.


  • Parmesan

    Parmesan is used to describe cheeses made like Parmigiano Reggiano (considered true Parmesan cheese), especially outside of Europe. It has a sharp, piquant flavor that requires ten months to develop. Parmesan is usually grated or shaved and ideal to use over pasta, as well as stirred into soup or risotto. Parmesan is a key ingredient in certain pasta sauces such as Alfredo and pesto. Many people enjoy the taste of Parmesan sprinkled over popcorn, on Italian bread, melted into sauces or grated over a salad.


    • Texture

      Hard

    • Color

      Pale yellow

    • Milk

      Cow

    • Origin

      Italy

    View Pairing Recommendation

    Pairing

    Pairs well with a number of wines, including Chardonnay or Barolo.


  • Pepper Jack

    A derivative of Monterey Jack, Pepper Jack includes spicy hot peppers (Jalapeno and Habanero) to add a bit of zest. The mild taste of Monterey Jack offsets the spiciness of the peppers, creating a great mix of flavors. It is a nice addition to quesadillas or if you want to spice up an ordinary sandwich.


    • Texture

      Semi-soft

    • Color

      White with specks of color

    • Milk

      Cow

    • Origin

      California

    View Pairing Recommendation

    Pairing

    Best served with Pinot Noir or a beer such as an English pale ale.


  • Provolone

    Provolone ranges from mild to sharp with a light smoky flavor. The taste varies greatly from zesty Provolone Piccante, aged a minimum of four months with a very sharp taste, to the sweet Provolone Dolce with a very mild taste. The more common form of Provolone that we use today appeared around the end of the twentieth century in the northern regions of Italy. Provolone is an all-purpose cheese used for cooking main courses, desserts or on a cheese platter. Provolone makes a great slicing cheese for sandwiches and melts well in classic Italian sandwiches, including salami, pepperoni and other Italian meats.


    • Texture

      Semi-soft

    • Color

      Pale yellow

    • Milk

      Cow

    • Origin

      Southern Italy

    View Pairing Recommendation

    Pairing

    Pairs nicely with a Chianti, Chardonnay or Barolo. For beer, try a stout or porter.


  • Queso Gallego

    Queso Gallego is creamy and slightly acidic. It is named for the region it comes from, Galicia. It is one of the main cheeses from that area but not commonly known in the United States. This creamy cheese is excellent when grilled or served with fruit as a dessert. It's also great for tapas and goes perfect with chorizo.


    • Texture

      Semi-soft

    • Color

      Pale yellow

    • Milk

      Cow

    • Origin

      Northern Spain

    View Pairing Recommendation

    Pairing

    Can be paired with Port or a sweet wine such as Sauternes.


  • Queso Quesadilla

    Queso Quesadilla has a mild, creamy flavor. This cheese is great for melting as it does not separate into oil and solids when heated, like some cheeses do. It’s a staple in quesadillas, which are actually named after the cheese. It’s excellent for grilling or just snacking. And, of course, it’s a favorite in Mexican dishes.


    • Texture

      Semi-soft

    • Color

      Ivory

    • Milk

      Cow

    • Origin

      Sinaloa, Northern Mexico

    View Pairing Recommendation

    Pairing

    Best with a full-bodied red such as a Barbaresco. For beer, try a pilsner or lager.


  • Ricotta

    Ricotta is a creamy and slightly sweet cheese. The name "ricotta" means "cooked again" in Italian, referring to the second processing of the liquid (whey and milk) that is necessary to produce the cheese. It’s a favorite component in many Italian desserts like cheesecake and cannoli. Also used in savory dishes, such as some lasagnas, and it mixes nicely with fresh herbs and served on crackers.


    • Texture

      Soft and moist

    • Color

      White

    • Milk

      Cow, sheep or goat

    • Origin

      Italy

    View Pairing Recommendation

    Pairing

    Pairs well with Muscadet and Sauvignon Blanc.


  • Romano

    A salty and sharp cheese, Romano is one of the oldest Italian cheeses. It is named for the city of Rome where it has been made for over 2,000 years. There are different types of Romano cheese. Romano cheese that is made with sheep’s milk is called Pecorino Romano. Because of its hard texture, it is usually grated for use in pastas and salads.


    • Texture

      Hard

    • Color

      Pale yellow

    • Milk

      Sheep, goat or cow

    • Origin

      Italy

    View Pairing Recommendation

    Pairing

    Enjoy with wines such as Chardonnay or Barolo or pair with amber lager beer.


  • Swiss

    A mellow and nutty cheese, Swiss is one of the most common types of cheese used today. Actually, the term "Swiss cheese" is used in the United States, Canada and Australia to describe several related varieties of a cheese known as Swiss Emmenthaler. Swiss cheese is commonly used in sandwiches, quiches and casseroles due to its excellent melting properties. It’s a great snacking cheese all by itself or even with sweet fruits, such as apples, pears and grapes.


    • Texture

      Semi-hard

    • Color

      Pale yellow

    • Milk

      Cow

    • Origin

      United States

    View Pairing Recommendation

    Pairing

    Goes well with a variety of wines including Riesling and Barolo. Excellent with a pale ale or lager.




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