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Cheese

Cheese

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  1. Roaring 40's Quick View

    Roaring 40's

    $36.99/LB
    A full flavoured pasteurized cows' milk blue with a sweet, slightly nutty character and good aftertaste. A rindless cheese matured in wax thus retaining its moisture and creating a smooth and creamy texture. A Roquefort style mold is used to impart lingering punch. Read More
  2. Flory's Truckle Quick View

    Milton Creamery
    Flory's Truckle

    $30.99/LB
    Milton Creamery worked hand-in-hand with the Flory Family of Jamesport, Missouri to develop this aged clothbound cheddar. It has a peppery aroma, a dry crumbly texture and a rich grassy flavor. Read More
  3. Hamden Quick View

    Vulto Creamery
    Hamden

    $34.99/LB
    Named for the next hamlet over from Vulto creamery in Walton, NY, Hamden is cheese gone wild. Its birth story: cheesemaker Jos Vulto took a few wheels from their Ouleout batch and let them free to develop their own natural rind. Lo and behold: a rich diversity of molds and yeasts on the rind for plenty of earthy crunch. Its semi-soft paste tastes of the valley in spring—fresh milk, just-cut grass, hay. Hamden is Tomme de Savoie’s Hudson Valley soul sister. It begs for farmhouse ale, a crusty baguette, and ripe stone fruit. Jos Vulto left his career as a metal-worker to follow the siren-call of cheesemaking. He started out in his Brooklyn apartment, crafting cheese in his kitchen and aging his wheels beneath the sidewalk. In 2012, he opened a real-deal operation in New York’s western Catskills. We’re happy he did. He sources milk his neighbor, farmer Dan Finn’s herd of Holstein and Jersey cows and makes raw milk beauties full of charisma and depth. Read More
  4. Mimolette Quick View

    Mimolette

    $34.99/LB
    This cratered, dusty cannonball is like Edam, but much more French; the look and aroma of the rind comes from tiny cheese mites, munching away at the deeply caramel, electric-orange paste during at least 22 months of aging. Neat! Read More
  5. Dunbarton Blue Quick View

    Roelli Cheese Haus
    Dunbarton Blue

    $32.99/LB
    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
  6. Appenzeller Quick View

    Appenzeller

    $32.99/LB
    We’ve fallen head over wheels for this absolutely superlative Alpine treasure. Redolent of toasted hazelnuts and baked custard, with flavors of caramelized shallots and savory herbs, this is hands-down the best Appenzeller we’ve ever tasted. Read More
  7. Cave Aged Bandaged Cheddar Quick View

    Bleu Mont Dairy
    Bandaged Cheddar

    $36.99/LB
    The bandages heal any trace of “boring” in this Wisconsin cheddar. We age each highly variable wheel of pasteurized cow’s milk to a balanced sweet-in-the-middle, mossy-at-the-rind. Doppel beers match well this cheese’s lingering acidity. Read More
  8. Cave Aged Out of stock Cavemaster Reserve Barden Blue Quick View

    Cavemaster Reserve Barden Blue

    $32.99/LB
    A slice of Barden Blue is everything we imagine a perfect day at Vermont’s picturesque Consider Bardwell Farm to be: mellow, grassy, and pleasantly full, with a sunshiney brightness. The newest cheese in Consider Bardwell’s line-up, Barden Blue’s buttery flavor and bright, golden hue can be traced to the best raw, local cow’s milk delivered each morning straight to the cheesemaking room. Read More
  9. Cave Aged Pleasant Ridge Reserve Extra Aged Quick View

    Uplands Cheese Company
    Pleasant Ridge Reserve Extra Aged

    $32.99/LB
    A firm raw cow milk cheese with intense fruit and olive flavors.
    2014 American Cheese Society Winner Read More

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