Cheese
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Cave Aged
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Bayley Hazen Blue
$28.99/LBThe Northeast Kingdom of Vermont: rumored to have more cows than people. Taste their bounty in this blue: dry, complex, and nutty, with a hint of licorice. Read More -
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Black River Blue
$9.99/LBA classic American blue from the North Hendren Cheese Cooperative which has been making cheese for 80 years. The recipe for this blue is well-guarded, and for good reason! The texture is slightly softer than butter- a nice creamy backdrop for the bright blue flavor. Read More -
Cave Aged
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Fourme d'Ambert
$22.99/LBThis cheese is in rare Fourme. Time in our caves yields a sweet, super-creamy bite that will convert even the staunchest blue cheese hater. Read More -
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Roquefort Papillon Black Label
Regular Price: $29.99/LB
Special Price: $19.99/LB
The French have named this assertive, spicy sheep their 'King of Blues' and showed their loyalty by crowning it with the first AOC designation in 1925. They have since embraced democracy, but 'President of Blue' doesn't have the same ring. Read More -
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Cashel Blue
$23.99/LB300 years ago, the Grubbs were exiled from England for religious differences. England made a big mistake, because 280 years later, the Grubbs developed this sublime Irish Blue (the first ever!), boasting a creamy texture and a minerally tang. Made from pasteurized Friesian cow's milk. Read More -
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Bleu du Bocage
$39.99/LBAs 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 -
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Smokey Blue
$26.99/LBIts true! This special version of Oregon Blue Vein is cold smoked for 16 hours over Northwest -grown hazelnut shells. The result is a balance of sweet caramel and hazelnut flavors that contrasts deliciously with the sharp bite of the blue veining. Read More -
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Rogue River Blue
$39.99/LBThis amped-up classic blue is made exclusively from pastured, summer milk and wrapped in pear brandy-soaked grape leaves from the neighboring vineyard. Voluptuously dense, fruity and smoky. How terroir can you get? Read More -
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Dunbarton Blue
$29.99/LBFourth generation cheesemaker Chris Roelli committed the equivalent of blue cheese heresy by piercing his cheese and then pressing it to inhibit the mold growth. The result is Dunbarton Blue, a sort of blue-veined cheddar that's potent yet approachable. In a typical blue, the pierce holes introduce air that allows the desirable mold to proliferate within the cheese. By pressing it, Chris halts the process, developing a distinct but subtle bluing that hints at piquancy without punching you in the face. A unique and fantastic cheese from a true American cheesemaking family. Read More
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