Our Cheese

Saltless Sea Creamery makes cheese with Mediterranean roots and Midwestern sensibilities. Inspired by his Lebanese heritage and love of Italy, cheesemaker Dave Omar offers modern takes on traditional Mediterranean bloomy rind, washed rind, pasta filata, and aged cheeses. Dedicated to sustainable practices and supporting our agricultural community, we source grass-fed cow’s milk from a local dairy to create artisanal cheese with a true sense of place.

Our selection is evolving and will vary throughout the season. To see what we’ll be bringing to market this week, follow us on Instagram for product updates and announcements. Want to learn more? Contact us or check out our FAQ’s here.

Parmichigano

An homage to the king of cheese - Parmigiano Reggiano - and the terroir of Northern Michigan. We replicate the traditional production process with local cow’s milk, then cave-age each wheel for at least 8 months to create a classic parmigiano that tastes like home.

Late Bloomer

Our cow’s milk version of Italian Robiola, Late Bloomer develops a bloomy rind around a creamy interior that ranges from semi-soft and buttery to oozy and peppery. Aged 60+ days.

Mozzarella

Hand-pulled fresh mozzarella, milky & mild. Also available smoked over cherrywood.

White Gold

A blend of cheese, garlic, wine, and olive oil, this spread is inspired by the Mediterranean traditions of garlic-oil spreads (aioli, toum, and agliata) and cheese dips (fonduta, fromage fort). Packed with flavor and ready to be enjoyed on bread, crackers, crudité, or anything else that floats your fancy.

Ricotta

Traditional fresh ricotta, crafted from local whey & whole milk.

Ricotta Salata

Our fresh ricotta is pressed, salted, and aged for 60 days. Similar to Feta: pleasantly salty and perfect for crumbling over salads, pasta, pizza, and more.

Val - on hiatus

If Fontina Val d’aosta had a cute American cousin, it would be Val. A semi-soft Alpine-style cheese, Val is creamy, fruity, and hard to resist. Aged 60+ days.

Pecorino - on hiatus

A cow’s milk version of an Italian sheep’s milk classic, with a salty, pungent bite that begs to be grated over pretty much anything. Aged 4-8 months.

Riveter - on hiatus

Our take on Italian Caciocavallo, fresh cow’s milk curd is stretched and formed, then hung to age for 60-120 days. The result is a savory, semi-firm cheese reminiscent of aged provolone, perfect for snacking or slicing.

Americano - on hiatus

Inspired by Italian Taleggio, this cow’s milk cheese is washed in local ale to add a malty depth and friendly funk. Aged 60+ days.