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Cheese

Cheese

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  1. Quark - 3 Pack Quick View

    Vermont Creamery
    Quark - 3 Pack

    $12.99/EA
    German for ''fresh curd'', quark is a fresh and slightly drained cows' milk cheese that is similar to old-fashioned cream cheese. Read More
  2. Sale Murray's Select Parmigiano Reggiano Quick View

    Murray's Select Parmigiano Reggiano

    Regular Price: $20.99/EA

    Special Price: $14.99/EA

    A distinctive buttery aroma hints at the barrage of nutty sweetness and spice followed by a salt-caramel finish. We’re quite sure that the squat 80 pound kegs of cheese are made from raw, partially skimmed milk in Parma - thanks to strict D.O.P regulations. We choose 24 month wheels; any younger and we miss the intensity, any older and the salt and sandy texture overwhelms. Those white specks there are clusters of amino acids. They reflect proper aging and create a delightful crunchy texture. You can put parm on anything, but a traditional approach might involve ribbons of proscuitto and a swirl of Lambrusco. Read More
  3. Sale Durrus Quick View

    Durrus

    Regular Price: $25.99/EA

    Special Price: $19.99/EA

    Washed-rind, milky sweet bauble from Ireland from cheesemaker Jeffa Gill of County Cork. One of the last Irish farms using raw cow's milk, supplied by neighboring farms. Durrus is ripened 4-8 weeks before sending the cheese to us. With a gentle fruity flavor and creamy, semi-soft texture, mellow Durrus can take its place on any cheese devotee's board. Particularly good for dessert. Read More
  4. Sale Cave Aged Epoisses Quick View

    Epoisses

    Regular Price: $21.99/EA

    Special Price: $17.99/EA

    You may not know it, but Époisses is actually a French word meaning “completely worth the effort”—either that or “stinky but incredibly loveable” because the end result, a custardy bacon bomb, is oh-so-worth-it. One slurp of the intensely creamy paste of this French classic, and you’ll know why we go to such lengths to ensure that this unctuous pasteurized cow’s milk round, made in Burgundy, France, is so delightfully decadent. After near extinction in France during the World Wars, Époisses de Bourgogne was resurrected in the 1950s by our beloved M. Berthaut. After being carefully hand-ladled into forms and dry-salted, each wheel takes a turn in French cave. Tucked into a clever wooden box meant to ease transport to our fair shores, serving Époisses isn’t nearly as difficult as aging it—slice a crusty baguette and dunk away, adding a glass of Burgundian white for terroir-driven perfection. Read More
  5. Cave Aged Chevrot Quick View

    Chevrot

    $18.99/EA
    Chevrot, you’re such a brain. Covered in a delicately wrinkled rind, we cave-age Chevrot to the top of its class, sporting a dense, lemony center, surrounded by a mushroomy, piquant creamline full of earthy intensity. Read More
  6. Robiola Bosina Quick View

    Robiola Bosina

    $17.99/EA
    This luscious little slab of mild, creamy goodness is made from a blend of milks for the perfect balance of salty and milky sweet. Its tender rind is good eats - resist that uncivilized urge to bite it like a pastry. Read More
  7. Sale Taleggio Quick View

    Taleggio

    Regular Price: $16.99/LB

    Special Price: $12.99/LB

    This iconic Italian washed-rind has been made in northern Italy since the 9th century. Pungent, fruity and meaty - ripe wheels should eat like pudding- delicious, stinky pudding that goes with wine. Try Barbera or Soave. Read More
  8. Sale Gorgonzola Cremificato Quick View

    Gorgonzola Cremificato

    Regular Price: $17.99/LB

    Special Price: $13.99/LB

    Morning milk makes melting blues. Heavy cream and Italian cultures also have something to do with the thick creaminess of the 'sweet' gorgonzola. Serve with honeyed pears for dessert- and never look back... Read More
  9. Sale Podda Classico Quick View

    Podda Classico

    Regular Price: $24.99/LB

    Special Price: $17.99/LB

    Zing! Get electrified by the zippy finish of this sweet, nutty pasteurized cow and sheep milk cheese from the island of Sardinia. A hint of lemony spice makes it even more irresistible. Read More

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