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  1. New St. Stephen Quick View

    Four Fat Fowl
    St. Stephen

    $16.99/EA
    Hudson Valley creamery, Four Fat Fowl, took its name from a colonial rental fee charged by the last landlord of Rensselaerswyck (what’s now Rensselaer county”), which amounted to a day’s labor, including ten to twenty bushels of wheat. Their small, bloomy rounds are delicately buttery, with hints of sun-dried wheat and sweet cream beneath its pillowy rind, making St. Stephen a true expression of local terroir. Serve with local, NY honey, fresh berries and something bubbly to drink. Read More
  2. New Tomme Crayeuse Quick View

    Tomme Crayeuse

    $17.99/EA
    The cheese is set to age in a warm, moist cave that speeds ripening, developing a thick, creamy outer layer. The flavor is complex: lactic, mushroomy, and earthy blending into an elevated essence of buttered toast. The stunning yellow-mottling on the rind develops naturally as a result of cellulose in the cows' diet. Read More
  3. New Classic Blue Logs Quick View

    Westfield
    Classic Blue Logs

    $7.99/EA
    Each piece of snowy, lightly aged chevre is hidden beneath a brillant blue blanket of pencillum roquefortii mold. The result is an immediate tang, but no residual blue flavors: simply dense, cakey, tart goat cheese that coats the mouth with a pleasant lactic taste. The Roquefort mold is mixed into the milk along with salt, and left to develop in a cool cave for approximately three weeks. The cheese does not develop blue veining because the paste is not pierced in any way; the mold, of course, can only develop when exposed to oxygen, hence the distinctive exterior. Read More
  4. Cave Aged Cavemaster Reserve 3-Year Comté Quick View

    Cavemaster Reserve 3-Year Comté

    $34.99/LB
    Flavor-wise, prepare yourself for flank steak marinated in molasses, rich, buttery, burnt sugar pockets, and lots of tyrosene, those crunchy bits you find in a well aged cheese such as this. Read More
  5. Persille de Rambouillet Quick View

    Persille de Rambouillet

    $32.99/EA
    Goaty, blue and creamy, this cheese is new to us and is an immediate cult classic among our mongers. It is made by the same traditional farmstead cheesemaker that produces our Brie de Fermier and has just as much complexity. With a pleasing peppery salinity and a finish that stretches to infinity, this cheese will wow goat and blue lovers alike. Try with an off-dry sparking rose or a port-based cocktail. Read More
  6. New Piccolo Fiore di Bufala Quick View

    Piccolo Fiore di Bufala

    $24.99/EA
    While the Barbarians may have ransacked Rome and stripped it of all its gold, they did Italian cheese-making a favor by bringing shaggy water buffalo with them. One of the four main milk types, it’s supremely creamy and makes for some de-lux rich cheeses. This one, which translates to “Little Buffalo Flower”, has a thick, bloomy rind around its buttery insides that start off mild and linger on the palate to reveal a gamey finish. Similar to Casatica di Bufala, this fudgy round pairs extremely well with Prosecco and can’t be beat with a drizzle of chestnut honey. Read More

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