Named after its inventor, Winfield Crowley and officially designated as a Colby cheese, Crowley is being made in the United States since 1824. Handmade from whole, unpasteurized cow's milk, the cheese still adheres to hand tools and traditional methods of cheesemaking.
Clothbound and hand waxed, Crowley wheels come in various flavors and shapes. From mild, medium sharp, sharp to extra sharp, the flavor of the cheese leaves behind strong, fully developed layers on the palate. Derivatives of award winning Crowley include cheeses flavored with garlic, fresh chive, manzanilla olives, garlic, and pimento, sage, hot pepper and smoked.
Each of these cheese varieties can be matured from a minimum of 2-5 months to 12+ months for a pronounced flavor.
Other American cheeses:
Amish Frolic, Beemster Very Old, Bleu Mont Dairy Bandaged Cheddar, Cabot Clothbound, Dry Jack, Dunbarton Blue, Duroblando, Estero Gold Reserve, Grafton Village Cheddar, Havilah, Idaho Goatster, Plymouth Cheese, Shelburne Cheddar, Sonoma Jack, Swiss, Tillamook Cheddar, Tillamook Smoked Black Pepper White Cheddar
Alpha Tolman, Bear Hill, Beecher’s Flagship, Beemster Old, Brick, Colby, Landaff, Longhorn, Maytag Blue, Monterey Jack, Pinconning, Pleasant Ridge Reserve, Sonoma Jack, String, Txiki
Ameribella, American Cheese, Appalachian, Baby Swiss, Beemster 2% Milk, Bergere Bleue, Colby-Jack, Cougar Gold, Crema de Blue, Fresh Jack, Fuzzy Wheel, Humboldt Fog, Mun-chee, Onion & Chives Cheddar, Pepper Jack
Acapella, Aged Chelsea, Bay Blue, Bonne Bouche, Brie au poivre (Brie with pepper), Capriole Banon, Cold Pack, Cottage Cheese, Hooligan, Hoop Cheese, Hubbardston Blue Cow, Muenster, Nettle Meadow Kunik, Peekskill Pyramid, Provel, Texas Goat Cheese, Winnimere
fresh firm cheeses:
Breakfast Cheese, Galbani
fresh soft cheeses:
Cream Cheese, Galbani, Quark, Westfield Farm Smoked Capri