Fully ripened Ashley cheese oozing with creaminess, sliced onto ripe peaches—award-winning, Colorado-made, and rich enough to stop you in your tracks.
MouCo Cheese Love heart logo—clean black design with soft edges and confident energy, echoing the care and character in every wheel we make.


MouCo Cheese Company®

Giving your tastebuds goosebumps® since 2001
Cheese Ripening: Racks of award-winning MouCo ColoRouge aging to perfection—Colorado-born rounds with vibrant orange rinds and bold, savory depth.

MouCo Cheese is...

using...

to make...

🏆 Award-Winning & Internationally Acclaimed

From LA to London — a taste of our wins

...and here’s what’s winning them....

MouCo Camembert

MouCo Camembert

MouCo ColoRouge

MouCo ColoRouge

MouCo Ashley

MouCo Ashley

MouCo Truffello

MouCo Truffello

MouCo Cheddar Cheese Curds

MouCo Cheddar Cheese Curds

MouCo PepBert

MouCo PepBert

MouCo Boo Cheese

MouCo Boo Cheese

MouCo Triple Cheese Gift

MouCo Triple Cheese Gift

MouCo 4 Cheese Collection

MouCo 4 Cheese Collection

MouCo Cheese 8x Collection

MouCo Cheese 8x Collection

MouCo 5-Pack Cheese Subscription – Delivered Your Way

MouCo 5-Pack Cheese Subscription – Delivered Your Way

King Soopers
King Soopers logo in red and white.

City Market
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Whole Foods Market
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…plus spots from local kitchens to global hotels.

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Cartoon-style image showing bacon-wrapped MouCo Cheese Curds being dipped in BBQ sauce by smiling kids, with melted cheese oozing out and the MouCo heart logo in the corner. Colorful, fun, and designed to appeal to families.
Bacon-Wrapped MouCo Cheese Curds
Thick, bubbling lasagna layered with sausage, spinach, and melted cheese, including gooey pockets of MouCo ColoRouge peeking through the top. Rustic, rich, and ready to eat.
Lasagna with MouCo ColoRouge Cheese
A sheet of MouCo ColoRouge cheese flattened like marble, soft and rich with bits of rind throughout. Topped with honeydew melon cubes, arugula leaves, and a drizzle of Minus 8 vinegar glaze.
ColoRouge Marble
MouCo’s rectangular red logo with white script—trademarked and used across packaging, branding, and web.
...more RECIPES can be found here →
Robert and Birgit of MouCo Cheese Company, photographed together—partners in cheese, business, and life, shaping every wheel with care and vision.

MouCo's story began as a love story...

Two people. One passion.
…and a serious love for cheese 🧀

...She grew up in a Bavarian creamery.
....He honed his craft at a Colorado Brewery.

Together? They built MouCo Cheese.

➡️ Meet Birgit & Robert →

We Make Cheese Like It Matters...

...each cheese, a piece of us...

Bringing in the Milk: Chuck waits to load while the day starts strong—with coffee in a MouCo mug and a view built for cheese runs.
1

Bringing in the Milk

We begin with fresh milk from local Colorado farms. Chuck, our reliable milk truck, makes early morning trips to La Luna Dairy to collect milk. Each batch is tested for quality, ensuring only the best milk reaches our creamery.

HTST (High Temperature Short Time) pasteurization inspection in progress—part of our daily commitment to food safety and precision at MouCo Cheese Company.
2

Pasteurization

Using our HTST system, we pasteurize the milk to meet health standards while recycling 70% of the heat for efficiency. After pasteurization, the milk rests overnight before cheesemaking begins.

Cheese Making Begins: Looking up as the cheesemaker adds cultures and raw materials—kickstarting a fresh batch in the quiet early hours.
3

Cheese Making Begins

We warm the milk to body temperature and add hand-measured bacterial cultures. After fermentation begins, a whisper of natural rennet helps the milk curdle into a solid mass.

Cutting: MouCo’s state-of-the-art curd cutting—180 cheeses at once, captured as the knife glides through and curds fall cleanly through the harp.
4

Cutting

We cut the curd into dice-sized cubes to release whey. This step helps create the structure and texture of our cheeses as the curds gently contract.

Forming: Close-up of the curd delivery system—filling funnels in front, stainless shoots behind, and three MouCo cheesemakers deep in discussion as the curd flows.
5

Forming

The curds and whey are poured into molds using our KBA (“tipping vessel”) system. Each form holds 45 cheeses, and we fill eight forms per batch. The forms are flipped a few times to ensure even drainage and shape.

Cheese Ripening: Young MouCo cheeses resting on aging racks—orderly rows quietly transforming with time, care, and a little microbial magic.
6

Salting

The next day, we salt the cheeses to balance flavor and form the rind. After salting, cheeses are moved to racks for the ripening stage.

Cheese Ripening: Freshly salted MouCo ColoRouge rounds—naked and resting on stainless racks, just beginning their journey toward bold, washed-rind character.
7

Cheese Ripening

Cheeses age in our ripening room under careful temperature and humidity control. A beautiful white mold begins to grow on the surface, protecting the cheese and enhancing flavor as it matures.

Packaging: One week before the wrapping machine arrived—five of us spent three days hand-wrapping the same amount of cheese we now wrap in four hours. A serious taste of scale-up life.
8

Packaging

We wrap each wheel in breathable cheese paper imported from Germany. This special paper allows the cheese to continue aging gracefully until it’s ready to be enjoyed.

 How do we do it? Learn more here →
MouCo Cheese Assortment 8-Pack Gift Box

🎁 For you? For them? …no notes.

...explore here →
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⭐ Great Cheese. Lasting Echo.

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