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Cheese

Cheese

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  1. Emmentaler, 18 Months Quick View

    Emmentaler, 18 Months

    $28.99/LB
    Holy cow. You haven't tasted Emmentaler until you've tasted this 18 month giant. Though you may be very familiar with this cheese’s much younger sibling from sandwiches of yore, this Slow Food-certified Swiss is in its own class of flavor. Aged for 2 years, it resembles Parmigiano more than the Swiss you'd find in a deli. The alpine cows whose milk creates these 200 pound wheels are treated to a high-altitude diet of wild grasses, herbs, and flowers, which gives the cheese a slightly spicy, savory and nutty profile. Alpine perfection. Read More
  2. Castelrosso Quick View

    Castelrosso

    $22.99/LB
    This tri-layered Italian wonder is a cross between a smooth, creamy-driven French tomme and a firm, curdy English cheddar. Read More
  3. Cave Aged Project X Quick View

    CaveMaster Reserve
    Project X

    $24.99/LB
    From the hidden laboratories deep within Murray’s Caves, our newest experiment emerges: Project X! A collaboration with Spring Brook farm in Vermont, this raw cow’s milk tomme takes its inspiration from the rugged mountain cheeses of Italy, with our own Northeast twist. We coat these wheels with a generous helping of herbaceous fennel pollen, followed by repeated bathing in Gewurztraminer from New York’s Finger Lakes. The result is incredible: lusciously moist, with flavors of roasted walnuts, cocoa and anise. Equally at home on a cheese board or melted in pasta, with a glass of Alpine-style white wine. Read More
  4. Murray's Select Parmigiano Reggiano Quick View

    Murray's Select Parmigiano Reggiano

    $22.99/LB
    A distinctive buttery aroma hints at the barrage of nutty sweetness and spice followed by a salt-caramel finish. We’re quite sure that the squat 80 pound kegs of cheese are made from raw, partially skimmed milk in Parma - thanks to strict D.O.P regulations. We choose 24 month wheels; any younger and we miss the intensity, any older and the salt and sandy texture overwhelms. Those white specks there are clusters of amino acids. They reflect proper aging and create a delightful crunchy texture. You can put parm on anything, but a traditional approach might involve ribbons of prosciutto and a swirl of Lambrusco. Read More
  5. Toma Walser Quick View

    Toma Walser

    $22.99/LB
    NEW ARRIVAL! The Walsers were a Germanic people that wound up settling throughout the Alps, including the Piedmont region of northern Italy. This sweet smelling, ivory-colored gem is named for them. Read More

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