Cheese
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Truffle Tremor
$34.99/LBTruffles, yes. Gimmicky, never. America's most famous goaty cake of a cheese flecked with fungal goodness. Just say yes. Read More -
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Salted Lioni Mozzarella
$9.99/EAThe Lioni family has been perfecting their whole cow's milk mozz for generations - it's delicate and moist with a clean milky flavor. Made nearby in New Jersey of fresh, pasteurized milk from a herd in upstate NY. Read More -
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French Goat Feta
$18.99/LBAlthough the French have only been making feta for 25 years, the U.S. imports more than from Greece, Bulgaria and all the Balkans combined. French feta is aged in salted whey, not just brine, which imparts added creaminess. Made of pasteurized goats' milk. Read More -
Cave Aged
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Humboldt Fog
$29.99/LBYou may be expecting a cheesecake, but it's really one of the most famous American chevres. Mary Keehn from Humboldt County, CA, makes this tangy treat with a beautiful bloomy rind and a line of vegetable ash bisecting each wheel. 2011 American Cheese Society Winner Read More -
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Westfield Farm Capri
$14.99/LBThe freshest of the fresh, made weekly only a few hours away by Westfield Farms. Clean, lactic and creamy, this whole-milk goat cheese is naturally the lightest in the case. Lean, mean, and local? Sold! Read More -
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Bijou (2-pack)
$9.99/EABased on Loire Valley classic, Crottin, these sweet little jewels are given nothing less than the royal treatment. Read More -
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Plain Goat Log - 10 ounce
$9.99/EAFresh and lemony. Perfect for your favorite recipe. Ours: stuffed into tangy peppadew. A real treat! First, milk is collected from small, local farms in Vermont. Fermentation is allowed to last a full 24 hours to make it incredibly creamy and another day's draining sets it to perfection Read More -
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Pepper Goat Log
$4.99/EAThe cheese is made with fresh goat's milk that sets overnight, is drained and then shaped into logs which are then rolled in cracked black, green and red peppercorns. Read More -
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Herb Goat Log
$4.99/EAA 25 year history and a slow, authentic process make this chevre stand out. First, milk is collected from small, local farms in Vermont. Fermentation is allowed to last a full 24 hours to make it incredibly creamy and another day's draining sets it to perfection Read More
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