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  1. Classic Blue Logs Quick View

    Westfield Farm
    Classic Blue Logs

    $7.99/EA
    Each piece of snowy, lightly aged chevre is hidden beneath a brillant blue blanket of pencillum roquefortii mold. The result is an immediate tang, but no residual blue flavors: simply dense, cakey, tart goat cheese that coats the mouth with a pleasant lactic taste. The Roquefort mold is mixed into the milk along with salt, and left to develop in a cool cave for approximately three weeks. The cheese does not develop blue veining because the paste is not pierced in any way; the mold, of course, can only develop when exposed to oxygen, hence the distinctive exterior. Read More
  2. Effie's Homemade Cakes Quick View

    Effie's Homemade Cakes

    $8.99/EA
    Lightly sweet, flaky with butter and thick and crunchy, you could scarf Effie's like cookies with a piping hot cup of tea. But get creative and rock these with salty blues or stinky washed-rinds for an unusual dessert, alongside slices of crisp apple. Read More
  3. Tomme Crayeuse Quick View

    Tomme Crayeuse

    $17.99/EA
    The cheese is set to age in a warm, moist cave that speeds ripening, developing a thick, creamy outer layer. The flavor is complex: lactic, mushroomy, and earthy blending into an elevated essence of buttered toast. The stunning yellow-mottling on the rind develops naturally as a result of cellulose in the cows' diet. Read More
  4. TruBee Honey Quick View

    TruBee Honey

    $9.75/EA
    TruBee honeys capture the varied flavors of the American South. Instead of confining bees to a single-source diet, they encourage a more “free-range” lifestyle, meaning they forage fruit blossoms and black locust in the spring and wildflowers and herbs in the summer. Read More
  5. Jambon Royale Quick View

    Niman Ranch
    Jambon Royale

    $9.00/EA
    Niman Ranch humanely-raised pork is dry-cured for 2 weeks, and then smoked over applewood chips for 7 hours. So rich it's fit for royalty of any stripe, but we'll let you buy it, too. Cured contains sodium nitrite. Read More
  6. St. Stephen Quick View

    Four Fat Fowl
    St. Stephen

    $16.99/EA
    Hudson Valley creamery, Four Fat Fowl, took its name from a colonial rental fee charged by the last landlord of Rensselaerswyck (what’s now Rensselaer county”), which amounted to a day’s labor, including ten to twenty bushels of wheat. Their small, bloomy rounds are delicately buttery, with hints of sun-dried wheat and sweet cream beneath its pillowy rind, making St. Stephen a true expression of local terroir. Serve with local, NY honey, fresh berries and something bubbly to drink. Read More
  7. Gratin Bleu Quick View

    Gratin Bleu

    $22.99/LB
    In the small village of Pollone, Italy, the Rosso’s have been making cheese since the 19th centrury at their family-run creamery. The dairy perfects traditional Piedmontese recipes from the surrounding alpine valleys, sourcing milk from local farms in the Biella province. This fudgy, dense blue is made from raw cow’s milk and has an approachable flavor profile that appeals to a wide range of cheese fans with its rounded, buttery taste. A table favorite in Italy, we love it mixed into risotto and crumbled over polenta. Try it with fruity red wines or a nutty brown ale. Read More
  8. Miranda Quick View

    Vulto Creamery
    Miranda

    $18.99/EA
    A tribute like no other, this Absinthe-washed masterpiece is named for cheese-maker Jos Vulto’s late wife who wished to have a cheese named after her. Made with raw cow’s milk at his creamery in the Catskills and washed in a locally produced Absinthe called Meadow of Love, the light orange rind imparts bright herbaceouness to the lightly bubbled, savory interior. The cheese’s meaty paste complements a pairing of smoky speck and tangy pickles. Read More
  9. Blue Earth Quick View

    Alemar Cheese Company
    Blue Earth

    $32.99/LB
    Financial-service-man-turned-cheese-maker, Keith Adams, named his cheese company by combining his two daughters, Alex and Mari and began making fine, heartland cheeses back in 2009. Blue Earth is the latest addition to his growing line of grass-fed, pasteurized cow’s milk cheeses. It’s an all-American brie-style round with grassy, buttery flavors that permeate from snowy rind to oozing cream line and down through its rich, fudgy center. Read More

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