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  1. Etivaz Quick View


    37 Alps, 37 producers, 1 seasonal, traditional cheese made over open fires. Love Gruyere? Prepare for your next obsession. Read More
  2. Challerhocker Quick View


    NEW! Translating to ''sitting in the cellar'', Challerhocker is washed in wine and spices and then aged for a minimum of 10 months, providing a remarkable depth of flavor. Read More
  3. Cave Aged Rupert Quick View

    Consider Bardwell Farm

    Vermont ain't the Alps, but their Alpines ain't shabby. Try Rupert-a golden-yellow wheel with deep, round flavor followed by a hint o'butterscotch.
    2011 American Cheese Society Winner Read More
  4. Pawlet Quick View

    Consider Bardwell Farm

    Pawlet’s a town that brings Americans slate, syrup and timber and-- even better-- Pawlet’s a cheese that’s delivers just as eclectic and delightful a mix. Hailing from Consider Bardwell, a farm that straddles Vermont’s picturesque Champlain Valley and New York’s agri-centric Washington County, Pawlet tastes of grassy barnyard, cultured butter, and fresh-from-the-oven 7-grain bread loaves. Read More
  5. Tete de Moine Quick View

    Tete de Moine

    If you have a Girolle, you too can shave ''the monk's head.'' A strong raw cow's milk cheese from the Jura Mountains, assertively fruity and full-bodied. Read More

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