Visitor Monitoring
Close
We’ll keep you in the loop on new cheese & deals!
And we’ll never sell or share your info.
Cart(0)
888-692-4339

Cheese

Cheese

Grid View List View

  1. Persille de Rambouillet Quick View

    La Tremblaye
    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
  2. New Ouleout Quick View

    Vulto Creamery
    Ouleout

    $34.99/EA
    Ouleout is named after a creek which flows through Delaware County, where Vulto Creamery is located. Ouleout is an Algonquin name meaning "a continuing voice." A raw milk, grass-fed cow's milk round in the vein of Ardrahan and Munster, Ouleout is medicinal and briny, with strong notes of roasted coffee. Read More
  3. 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
  4. 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
  5. Cave Aged San Andreas Quick View

    Bellwether Farms
    San Andreas

    $32.99/LB
    This nicely balanced raw farmstead sheep tomme is made in California, near the fault line for which it is named. Nutty with subtle hints of buttercups and moss. Read More
  6. Chiriboga Blue Quick View

    Chiriboga Blue

    $34.99/LB
    Ecuadorian man falls in love with Bavarian woman. Cheesemaking ensues—not the typical ending to a fairytale, but a pretty delicious one, resulting in a cheese that resembles rich, cultured butter more than a peppery, assertive blue. Read More
  7. Rogue River Blue Quick View

    Rogue Creamery
    Rogue River Blue

    $39.99/LB
    This amped-up classic blue is made exclusively from pastured, summer milk and wrapped in pear brandy-soaked grape leaves from the neighboring vineyard. Voluptuously dense, fruity and smoky. How terroir can you get? Read More
  8. Pecorino Ginepro Quick View

    Pecorino Ginepro

    $32.99/LB
    Bathed in a solution of balsamic vinegar and juniper berries, this raw sheep's milk cheese is then attentively aged at least four months. The flakey paste and perfectly edible rind balance hints of gin and acidity with the natural richness of sheep's milk. Read More
  9. Caveman Blue Quick View

    Caveman Blue

    $32.99/LB
    Introduced in 2009, this one just might be the best of the Rogue creamery bunch. Thankfully, its mellow spice probably won't club you over the head and drag you back to the cave. Read More

Grid View List View