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Cheese

Cheese

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  1. Persille de Rambouillet Quick View

    Persille de Rambouillet

    $32.99/LB
    Goaty, blue and creamy, this cheese is new to us and is an immediate cult classic among our mongers. It is made by the same traditional farmstead cheesemaker that produces our Brie de Fermier and has just as much complexity. With a pleasing peppery salinity and a finish that stretches to infinity, this cheese will wow goat and blue lovers alike. Try with an off-dry sparking rose or a port-based cocktail. Read More
  2. Chabichou Quick View

    Chabichou

    $11.99/EA
    After over a millennium of development, your rind would be a little wrinkled, too. This pasteurized goat’s milk cylinder—called a “bonde” in the world of French cheesemaking—made its debut in eighth-century France, just south of the Loire in Poitou. Read More
  3. Cave Aged Out of stock Bleu du Bocage Quick View

    Bleu du Bocage

    $40.99/LB
    As this cheese ages the goat milk mellows while the blue veining intensifies. You get a spicy but lightly sweet and acidic blue that is buttery and smooth in texture. Read More
  4. Tomme Chevre Aydius Quick View

    Tomme Chevre Aydius

    $29.99/LB
    Don't bid us adieu until you've tasted this complex and peppery goat tomme from the town that sounds like goodbye. Similar to its popular regional neighbor, Pyrenees Brebis, but offering a uniquely goaty tang and a sweet, musty departure. Read More
  5. Murray's Brie Quick View

    Murray's Brie

    $7.99/EA
    When the mushroomy, garlicky intensity of Fromage de Meaux is more than you want, pasteurized French Brie offers a creamy and mild, buttery flavor familiar to all who have purchased most other well-known brands. This one is a true double creme 60% brie, meaning it is 60% butterfat in dry matter (but 100% brie). Sturdy and economical enough for baking in pastry or slicing for artsy sammies. Light bodied, fruity whites are best for pairing. Read More
  6. Chevre d'Argental Quick View

    Chevre d'Argental

    $22.99/LB
    Why the hexagon? Perhaps the perfect simplicity of this pasteurized goat's milk cheese from Lyon had the cheesemakers worried. No gimmicks necessary, in our opinion. A creamy to runny interior with a rind as tender and fine as any Brie. Read More
  7. 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
  8. U Pecorinu Quick View

    U Pecorinu

    $19.99/LB
    Hailing from the island of Corsica, these ruddy discs of sheep’s milk are as wild and untamed as the mountainous wilderness they come from. Sheepy and funky, with a luscious, oozing texture, this cheese practically gets down on its knees and begs to be paired with a luscious, ruddy farmhouse saison Read More
  9. Cave Aged CaveMaster Reserve Hollander Quick View

    CaveMaster Reserve Hollander

    $29.99/EA
    Murray’s first European Cavemaster Reserve in almost 10 years, this sheepy stunner comes to us “green” from the Pyrenees, and spends two months growing a beautiful mold-mottled rind in our caves. The toothsome paste is redolent of sweet cashews, with a firmly acidic backbone, a perfect pair with a lively Jurançon. Read More

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