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Cheese

Cheese

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  1. 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
  2. Miranda Quick View

    Vulto Creamery
    Miranda

    $18.99/EA
    A tribute like no other, this Absinthe-washed masterpiece is named for cheese-maker Jos Vulto’s late wife who wished to have a cheese named after her. Made with raw cow’s milk at his creamery in the Catskills and washed in a locally produced Absinthe called Meadow of Love, the light orange rind imparts bright herbaceouness to the lightly bubbled, savory interior. The cheese’s meaty paste complements a pairing of smoky speck and tangy pickles. Read More
  3. Great Hill Blue Quick View

    Great Hill Blue

    $24.99/LB
    Great Hill Dairy makes one and only one cheese beauty: Great Hill Blue. They craft their rindless, clean-flavored blue in Buzzard Bay, 50 miles south of Boston, with unpasteurized, unhomogenized milk from their own Guernseys, plus Jersey and Holstein cows from neighboring farms. Inhale: toasty, salty aromas. Get ready for bright, acidic tanginess, with just a hint of peppery bite. Great Hill Blue’s not shy about salt and zip. Crumbly and curdy, it shines melted on a burger or crumbled on a wedge salad. Or serve post-dinner with a Tawny Port or a fruity Icewine to curb all that brawn and bite. Read More
  4. 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
  5. Truffle Cheddar Quick View

    Grafton Village Cheese
    Truffle Cheddar

    $11.00/EA
    Adding the trendy ingredient of truffle mushrooms to their classic Vermont Cheddar, Grafton Village has added a great new cheese to their family of products. The earthy qualities of the truffle pair well with the sharp cheddar, bringing the woodsy outdoor flavors of grass and nuts to the forefront. With a little bit of pungency and a touch of musk, this cheese creates a new experience different from typical cheddars. Most will munch on it with crackers, but we say add it to your favorite recipes and elevate your classic dishes to a new level. Read More
  6. 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
  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. Middlebury Blue Quick View

    Middlebury Blue

    $24.99/LB
    This zippy blue greets you with a firm handshake, but its Vermont farmstead roots are revealed in down-to-earth grassy flavors and a mellow finish. Read More
  9. 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

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