Where Quality MeEts Craftsmanship
Our Vision
Upper Cut ® deli meats and cheese items transform ordinary occasions into extraordinary experiences, ensuring each bite is a celebration of excellence. As the ultimate choice for those who seek unparalleled flavor and craftsmanship, we offer a premium selection of artisanal cheeses and meats that delight the senses and elevate any meal or snack.
Finest Deli Selections for the Discerning Taste
Upper Cut® premium cheeses offer bold flavors that elevate every occasion.
Mild Gouda
Smooth, creamy, and delicately flavored, our Mild Gouda Cheese offers a hint of buttery richness, perfect for snacking, cooking, or pairing with your favorite foods.
Colby Jack
A perfect blend of Colby and Monterey Jack cheeses, our Colby Jack offers a mild flavor and creamy texture, ideal for snacking, melting, or adding to your favorite dishes.
Pepper Jack
Spice up your dishes with our Pepper Jack Cheese, a creamy blend of Monterey Jack infused with zesty peppers. Perfect for adding a kick to sandwiches, burgers, and snacks, this cheese brings bold flavor and a smooth texture to every bite.
Sharp White Cheddar
Bold and tangy, our Sharp White Cheddar offers a rich, robust flavor and firm texture, perfect for snacking, cooking, or pairing with your favorite foods.
Havarti
Smooth and creamy, our Havarti Cheese offers a mild, buttery flavor that’s perfect for snacking, melting, or adding to your favorite dishes.
Dill Havarti
Creamy and flavorful, our Dill Havarti Cheese combines the smooth richness of Havarti with the fresh, tangy taste of dill. Perfect for snacking, melting, or enhancing your favorite recipes with an herby twist.
UPPER CUT® FONDUE RECIPE
Classic Colby Gouda Fondue
INGREDIENTS:
- 1 clove garlic, halved
- 1 cup dry white wine
- 8 oz Upper Cut ® Sharp White Cheddar cheese, shredded
- 8 oz Upper Cut ® Gouda cheese, shredded
- 2 tbsp cornstarch
- 2 tbsp lemon juice
- Freshly ground black pepper, to taste
- Ground paprika, to taste
DIRECTIONS:
- Prepare the Pot: Rub the inside of a fondue pot with the cut sides of the garlic cloves. Discard the garlic.
- Heat the Wine: In the fondue pot, combine the wine and lemon juice. Heat over medium heat until hot but not boiling.
- Add the Cheese: In a bowl, toss the shredded Colby Jack and Gouda cheeses with cornstarch. Gradually add the cheese to the hot wine, stirring constantly until melted and smooth.
- Season: Season with black pepper and a dash of paprika to taste.
- Serve: Keep the fondue warm over a low flame. Serve with cubed bread, vegetables, and meats for dipping.