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Eichten's Blue Cheese Wedge (8 oz)

$10.75

8 oz.

Cow's Milk Blue Cheese
AGED 75 DAYS
From the Caves of Faribault, MN!
Pleasant, Tangy, Semi-Sharp

7 left

From the caves of Faribault, MN. Aged 75 days.

Made from raw cow’s milk with a pleasant, tangy, “not too sharp” flavor profile that is perfect for sprinkling on a salad or melting over a hamburger.

Ripened with mold that often adds striations throughout the interior of the cheese. Molds (penicillin) are typically added to the milk and grow within the cheese, aided by piercing to allow air to enter the interior of the cheese.

Ingredients: Whole Milk, Salt, Cheese Culture, Rennet, Select Penicillium Roquefortii.

8 oz.

Eichtens Cheeses

Eichtens History

How we got Started

 

1976 – Joe and Mary Eichten, after raising 10 children on their Midwest dairy farm, became the first farm in the United States to produce a value added product which became a farmstead cheese plant operation. The cheese of choice was a Dutch Gouda, produced just as on the farms in Holland.

1977 – This family owned business was simply retail sales direct from the farm. The first seasoned cheese, Herb Gouda was produced.

1978 – Eichten’s 1st award winning recognition for their Gouda cheese. Became known as one of the first “Natural Foods Company.” Wholesale sales were introduced.

1980 – Mary’s Tilsit was developed. It took 3 years to perfect her recipe to become what she felt was truly American pre-ripened cheese. It has become a Minnesota signature cheese.

1987 – American Bison Arrive! The need for an all natural healthy meat to compliment the natural cheeses became evident. The bison adapted well to Eichten’s natural prairie grass feeding program.

1990 – Brought many new changes including expansion of new aging rooms and a packaging facility.

1999 – Award Winning continues with the highest 1st place score ever given in regional cheese competitions.

2005 – The bison (a natural low fat meat) has become a high demand product with consumers. Eichten’s received three top awards with their Artisan Goudas.

2007 – Olive Tapenade Gouda and Garlic Blue Gouda Spread were developed.

2010 – Brenda Carlson, granddaughter and the third generation to come back to the family farm.

2012 – Our first Bagel Spread made with natural honey and cranberries was introduced.

2010 – Started producing goat’s milk Gouda as goats milk cheeses were becoming more in demand.

2020 - Brenda (3rd Generation) produced Eichtens Parmezaan Gouda.

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