McGrath Cheese Company hand craft every batch of cheese using only the best milk available from small local dairies. We place the highest value in the relationships we have with our farmers as they are the backbone to our cheese’s success. The craft of making artisan cheese is an age old tradition that we strive to pay homage to with every batch we make.

Cheese Maker Colin McGrath is the founder of McGrath Cheese Company. Colin began his career in the food industry at the young age of 15. His work in restaurants fed his passion for food and led him to study at and get his degree from the Culinary Institute of America in Hyde Park, NY. Colin’s work in the food industry then led him down a different path as he fell in love with the art, science, and tradition of making cheese.

Cheese selections from McGrath Cheese Company:


Milk Tupe- Pasteurized Cows’ Milk
Rennet- Microbial
Age- Fresh
Fresco is a pasteurized cows’ milk cheese that goes from fresh milk to cheese within 48 hours. Its clean buttery flavor is accompanied by a luscious spreadable texture. Fresco offers great versatility as the accompaniment to endless dishes or eaten all by itself.


Milk Type- Pasteurized Cows’ Milk
Rennet- Veal
Age- 5 to 7 weeks
Aged only 5-7 weeks, Victoria’s texture is smooth and buttery. The interior is surrounded by a white dusted rind with orange hues. Victoria’s flavor is balanced with a delicate milky flavor and followed with a pleasantly funky finish.


Milk Tyep- Raw Cows’ Milk
Rennet- Veal
Age- 3-4 months
With a dense fudgy texture, Rascal is aged to perfection and torched on its outer rind. The semi soft texture is complimented by earthy, pungent flavors with a toasted finish. Rascal is a stand alone cheese that pairs well with cured meats and good beer.