Cheese

Raclette, from the French verb meaning ''to scrape.'' Sscrape up every bit of this salty, leaty bad boy once melted atop potatoes. 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

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

This 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

Pungent, tangy, aromatic and shaped like the leg of the animal whose milk it is made with. Yum! A washed-rind variety made in very small quantities. When young, it is fruity and refined with a robust ''kick'' at the finish. With a little extra age, it becomes more pungent and powerful. Read More

My, what big eyes you have. That's what the holes in real Swiss mountain cheese are called. And this is as real as it comes. Get melting. Read More