Meet the Makers Quarterly Cheese Subscription

We've curated a quarterly cheese subscription, so you can continue to be delighted year-round with unique, and interesting American artisan cheeses. Each quarter, we will highlight a different American cheesemaker, complete with digital literature on tasting, serving, pairing and storing your cheeses. You will also receive a Zoom link along with each shipment inviting you to meet the Cheesemaker. Our mission is to educate as well as provide a selection of delicious cheeses that are perfectly stored in your Grotto for weeks and months so you will always have just the right selection to share and enjoy with good company.

The quarterly cheese selection fits best in a Grotto Classico or Grotto Fresco.

• Bloomy Rind, Washed Rind, Natural Rind, Waxed Rind, Blue, Smoked, Herbed, Spiced, Cow Cheese, Sheep Cheese, Goat Cheese

• The subscription includes two to four cheeses (approximately 1 to 2 pounds total, depending on the price of the cheese featured) per shipment. The cheeses shipped are selected at optimal ripeness best enjoyed within 2 to 3 weeks of delivery.

• One healthy serving of cheese is anywhere from 2 to 4 ounces, depending on your appetite. This package is great for 8 to 16 servings over weeks of enjoyment.

• With each quarterly shipment, you will receive digital literature with information on the cheeses, as well as an email invite to a live Zoom session with the Cheesemaker.

Roth Cheese has more than 200 awards to prove their commitment to quality, including World Champion at the 2016 World Championship Cheese Contest for our Grand Cru®Surchoix. The secret to award-winning cheese? The best milk Wisconsin has to offer. Theirs comes directly from family dairy farmers down the road, always 100% rBST-free.

Cowgirl Creamery makes cheese with heart. In 1997, they started with a dream shared between two college friends and business partners, Sue Conley and Peggy Smith: To celebrate organic practices and spotlight the craftsmanship of local sustainable agriculture in Marin and Sonoma counties. Today, they’re carrying the torch of the food revolution that started in our backyard. Organic. Farm-to-Table. Delicious, award-winning cheese. It’s in their DNA. And it defines their famous creations, including the beloved triple cream Mt Tam.

At Cato Corner Farm they make raw farmstead cheese by hand from the delicious milk of their 45 Jersey cows.  The cows are humanely raised on a pasture-based diet without growth hormones or subtherapeutic antibiotics.  They feed a small amount of grain to complement the nutrition in the grass and hay.  For the past ten years, they have bred their cows for A2:A2 milk production, and the majority of their herd produces the A2 milk that many people find easier to digest.

Their cheeses are their own unique recipes, based on traditional cheese making styles and highlighting the flavor and terroir of their pastures and their farm. Cato Corner Farm is owned and managed by the mother-son team of Elizabeth MacAlister and Mark Gillman in Colchester, CT.

We are still deciding what cheesemaker will be featured for this, but we guarantee it will be delicious!

July's Meet the Makers Quarterly Subscription Box is a filled to the brim with Wisconsin Originals. The best part? You get the chance to meet the cheesemaker live on Zoom!

Roth Cheese's story begins in 1863 when Oswald Roth, a 20-year-old cheesemaker from Niederbipp, Switzerland, founded a cheese company specializing in producing and exporting Emmentaler, a buttery nutty cheese which eventually became synonymous with the term "Swiss cheese." Roth’s cheeses were delicious, and soon they were in demand across Europe and beyond. In 1990, the company decided to establish a cheesemaking facility in the U.S. Cousins Fermo Jaeckle, Felix Roth and Ulrich Roth spent time scouting out locations across the states, including Pennysylvania and Vermont, but settled on Monroe, Wisconsin, a place teeming with high quality milk and an established Swiss heritage. By 1991, the Roth plant was up and running, using traditional copper vats to produce its signature alpine-style cheese, Grand Cru.

Featuring four different cheeses from Roth Cheese, you'll receive a well-rounded spectrum of award-winning cheese styles: the 2025 US Championship Cheese Winner Roth Grand Cru® Surchoix, dense, crystalline, cinnamon-paprika rind Canela, 2014 World Cheese Awards Gold Winner Havarti, and 2014 World Championship Cheese Contest Best of Class Buttermilk Blue.

Order by Sunday, July 13th to receive the July 2025 Quarterly Subscription box. All orders ship Tuesday, July 15th. Please join us live on the Zoom (date and time TBD, but will be the week of delivery!)*

*A Zoom invitation link will be emailed post-purchase and a recording will be emailed to everyone in case you aren't able to make the live event.

Roth Cheese's story begins in 1863 when Oswald Roth, a 20-year-old cheesemaker from Niederbipp, Switzerland, founded a cheese company specializing in producing and exporting Emmentaler, a buttery nutty cheese which eventually became synonymous with the term "Swiss cheese." Roth’s cheeses were delicious, and soon they were in demand across Europe and beyond. In 1990, the company decided to establish a cheesemaking facility in the U.S. Cousins Fermo Jaeckle, Felix Roth and Ulrich Roth spent time scouting out locations across the states, including Pennysylvania and Vermont, but settled on Monroe, Wisconsin, a place teeming with high quality milk and an established Swiss heritage. By 1991, the Roth plant was up and running, using traditional copper vats to produce its signature alpine-style cheese, Grand Cru.

Now Roth Cheese has more than 200 awards to prove their commitment to quality, including World Champion at the 2016 World Championship Cheese Contest for their Grand Cru®Surchoix. The secret to award-winning cheese? The best milk Wisconsin has to offer. Theirs comes directly from family dairy farmers down the road, always 100% rBST-free.

Live Zoom date and time TBD, though it will fall on the week of the shipment! A Zoom invitation link will be emailed post-purchase and a recording will be emailed to everyone in case you aren't able to make the live event.

• Once signed up, you can easily manage your subscription frequency and contents via our amazing portal. You can also always email us at info@cheesegrotto.com if you need help and we'll respond within 3 business days.

• This is a Recurring Subscription that will continue unless otherwise canceled.

• Your card will be charged the Sunday before the order is shipped. We ship subscription boxes on Tuesday.

• Option to pause, skip, or cancel any time.

• Express Shipping is included in the listed price!

• Our Meet the Maker Subscription ships on a fixed yearly schedule.  This allows everyone to meet the cheesemaker at the same time on Zoom while enjoying their cheeses!

1. July 15th, 2025

2. November 18th, 2025

3. December 15th, 2025

4. March 10th, 2026

• Please visit our shipping policy page for additional questions.

Please fill in your allergies so we can be sure to sub a cheese if needed.

We got you! Download this gift card and share with the lucky gift recipient! The size of the card is 5.5 inches by 4.5 inches so it can be formatted on a full-sized printer paper, or can be formatted to print double-sided!

Artisan Cheese - According to the American Cheese Society, "artisan or artisanal implies that a cheese is produced primarily by hand, in small batches, with particular attention paid to the tradition of the cheesemaker’s art, and thus using as little mechanization as possible in the production of the cheese."

Over the past decade, the American Artisan cheese industry has been recognized internationally for its quality and integrity. Small to medium-scale artisan cheesemakers have a core set of values - high-quality milk makes incredible cheese, and high quality land and animal management makes for incredible milk. In our current industrial agriculture system, committing to these core values requires long hours of hard work and an acute attention to detail.

This subscription directly supports American Artisan Cheesemakers, and the continual diversification of our food system.