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Cheese

Cheese

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  1. Mahon Meloussa Quick View

    Mahon Meloussa

    $25.99/LB
    A Spanish classic made since Roman times, in Minorca in the Balearic Islands. Mahon gets its briny, punchy character from the Menorcan winds blanketing the island’s grass in fresh sea salt. The DOP regulations allow for a maximum of 5% sheep milk to be used—a throwback to when farmers needed to use whatever milk they had on hand. Mahon DOP Meloussa Semi is made from 95% raw cow’s milk and 5% raw sheep’s milk, and the latter delivers boozy fruitiness and just a hint of briny tang. Serve with juicy figs, marcona almonds, and a hoppy IPA, a fruity cider, or a spicy Rioja. Read More
  2. Montealva Quick View

    Montealva

    $23.99/LB
    A citrusy barnburner from Southwest Spain, Montealva uses milk from a rare breed of Andalucian goats. Dense and flakey, with a flavor redolent of fresh-squeezed lemons, this cheese is a must with a glass of fino sherry. Read More
  3. Beaufort d'Ete AOC Quick View

    Beaufort d'Ete AOC

    $44.99/LB
    French gastronome Brillat Savarin calls it "The Prince of Gruyeres." We call it the King. 'Nuff said. Read More

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