Extremely Scary Cheese Collection

It's like playing Fear Factor with your food! This international collection of handcrafted, holiday-inspired cheeses is geared towards adventurous eaters. From unapologetically stinky to pretty darn sharp to an otherworldly cheese that literally breathes fire (thanks to spicy add-ins like habaneros and paprika), it’s the perfect assortment for Halloween celebrants whose tastes run well beyond basic cheddar.  

The Fine Cheese Company Crackers: This range of crackers was exclusively designed by cheese gurus. The Fine Cheese Co.'s savory biscuits are a unique range of flavored crackers and biscuits developed with specific cheeses in mind. 

Red Witch: Inspired by the Swiss celebration of Carnival prior to Lent—where celebrants dress up in costume, just like Halloween—this spellbinding Appenzeller-esque cheese is known as Rote Hexe, or “Red Witch.” And the label of a witch astride her broom isn’t the only alluringly eerie thing about it. The raw milk cheese is rubbed with paprika, to create a vibrantly red rind, before being aged for 8-months, for an aromatic and nutty quality.  

Limburger by St. Mang: Originally created by Belgian Trappist monks, this infamous German cheese is well known for its, well, pungent qualities. The signature stink is created by friendly bacteria living in the rind (we promise it’s not the Contagion kind), although if you trim it, you’re left with a surprisingly tame and mild pasteurized cow’s milk cheese, with a tangy and creamy flavor that’s similar to Brie. 

The Rattlesnake by Deer Creek: It’s a cheese that bites back! This award-winning Wisconsin company starts with The Dairy State’s best-known specialty, cheddar. But true to its name, the Rattlesnake bares its teeth due to the addition of smoldering habanero peppers. Way up there on the Scoville scale, the fruity chilies give the otherwise smooth and tangy cheese a distinctively fiery quality. 

Cabrales DOP: Queso Cabrales is aged anywhere from two to six months, in the dark and humid caves amidst the mountains of Northern Spain. These conditions favor the development of penicillium molds, yielding veins of a blue-greenish color. Crafted either from pure cow’s milk or a mix of sheep and goat drawn from regional herds, the sharp and tangy cheese is similar in flavor to Gorgonzola and Roquefort. 

Please note that any item temporarily out of stock will be substituted with a similar item of equal value.