Cheese

Hot Pepper Cheese

CODE: 00606

$8.39

Heinis Chipotle Pepper Process Cheese Made with Artificial Growth Hormone Free Cheese Net Wt. Approx 16oz (1lb) Nutrition Facts:... More 


Bleu Cheese

CODE: 01005

$6.99

Weights may vary due to being hand crafted. ( .60 LB )


Smoked Provolone Cheese

CODE: 01019

$6.99

Heinis Smoked Provolone Cheese Provolone Cheese smoked with our "All Natural Hard Woods Blend" Net Wt. Approx 12oz (.75lb) Ingredients:... More 


Smoked Mozzarella Cheese

CODE: 01018

$6.99

Heinis Smoked Mozzarella Cheese Mozzarella Cheese smoked with our "All Natural Hard Woods Blend" Net Wt. Approx 12oz (.75lb)... More 


Horseradish Cheese

CODE: 00126

$6.99

If you are a true horseradish lover, this cheese is for you. The potent bite of real horseradish root, from Lennon, Michigan, is soothed by the pairing... More 


Muenster Cheese

CODE: 01014

$6.89

Heinis Muenster Cheese Net Wt. Approx 8.8oz (.55lb) Ingredients: Pasturized Milk, Cheese Cultures, Salt, Enzymes, Annatto Coloring. More 


Baby Swiss Cheese

CODE: 00100

$6.89

Heini's "Traditional Baby Swiss". Some people say that it doesn't get any better than this. Weights are approximate and can vary, due to being... More 


Provolone Cheese

CODE: 01016

$6.85

Heinis Provolone Cheese Net Wt. Approx 12oz (.75lb) Ingredients: Cultured Milk, Salt, Enzymes More 


Digiorno Shredded Parmesan Cheese

CODE: 01007

$6.85

Digiorno Shredded Parmesan Cheese Net Wt. 8oz (.50lb) Nutrition Facts: Serving Size 1/4 cup (28g), Servings Per Container approx 6, Amount... More 


Mozzarella Cheese

CODE: 01013

$6.85

Heinis Cheese Mozzarella Cheese Net Wt. Approx 12oz (.75lb) Ingredients: Part-Skim Milk, Cheese Cultures, Salt, Enzymes. More 


Limburger Cheese

CODE: 01012

$6.79

Country Castle Limburger Cheese Net Wt. Approx 6oz (.38lb) Nutrition Facts: Serving Size 1oz (28g), Servings Per Container approx 16, Amount... More 


Beer Cheese

CODE: 01004

$6.29

Heinis Beer Cheese Net Wt. Approx 8.8oz (.55lb) Ingredients: Pasteurized Whole Milk, Cheese Culture, Salt, Enzymes. More 

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