Cheese
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Pata de Cabra
$24.99/LBPungent, 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 -
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Truffle Tremor
$34.99/LBTruffles, yes. Gimmicky, never. America's most famous goaty cake of a cheese flecked with fungal goodness. Just say yes. Read More -
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Haystack Peak
$18.99/EAThe 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 -
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Tomme Chevre Aydius
$29.99/LBDon'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 -
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Monte Enebro
$30.99/LBAn exuberant goat cheese in three acts: the spicy peppery rind (thanks to a dusting of ash and blue mold) gives way to a tart and runny creamline, leading finally to a dense and lactic core. As sophisticated as it is delicious. Read More -
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Sainte-Maure de Touraine
$16.99/EAOh lovely lemony log, how I delight in your goaty goodness. How I exalt your herbal essence. How I adore your careful Murrays-aging of 2-4 weeks. 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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