Cheese

Perfect when you want a little funk without a shark-like bite. Gentle reddish rind gives way to a velvety paste that has just the right amount of brown-sugary sweetness. An Upstate delight. Read More

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

A powerful one-two punch. Begin with tangy goat milk and enrich with Jersey cow cream for buttery decadence. Then, ripen in Murray's cave for a mineral finish and perfect rind. Read More

Truffles, yes. Gimmicky, never. America's most famous goaty cake of a cheese flecked with fungal goodness. Just say yes. Read More

The most delicious foothill we’ve seen, tucked beneath the shadows of the Rockies in Longmont, Colorado, Haystack Peak bursts with aromas of wet stone and flavors of sautéed mushrooms and cultured butter. Read More

Fourth 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

Our riff on Corsican classic, Fleur du Maquis. Young wheels of decadent sheep's milk cheese from nearby Old Chatham get a fresh fall coat... Read More

It starts in Vermont with a triple cream dream, before landing in the Murray's Caves for our Big Apple spa treatment: a wrap of local apple leaves soaked in apple brandy, leaving a cheese redolent of tree fruit, foraged mushrooms, and pure fall. Read More