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Cheese

Cheese

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  1. Pria Azul Quick View

    Pria Azul

    $25.99/EA
    This rustic beauty hails from Asturias, in the misty mountains hugging the Northern coast of Spain. Pria Azul is a unique blend of 50% cow, 40% sheep and 10% goat’s milk, and is a far cry from other aggressive Spanish blue cheeses. The fresh wheels are both pierced to create bluing and also smoked, then aged to create a gorgeous natural rind. This process results in a incredibly creamy and milky paste, subtely gamey and smokey, with a perfect flavor trifecta of sweet, salty and savory. A must with port and luscious dark chocolate. Read More
  2. Picon Bejes Tresviso Quick View

    Picon Bejes Tresviso

    $25.99/EA
    Miguel Angel and Francisco Javier Campo are brothers with cheesemaking in their blood—their parents made cheese in Cantabria, in the north of Spain, as did their grandparents, and their great-grandparents. This raw cow’s milk blue harnesses that rich tradition. It’s been name-protected since 1994, and won an impressively long list of awards. Piquant teal veins zigzag through Picon’s rustic, crumbly paste. It’s the ultimate piquante Spanish blue—bold and balanced, salty and refined. Serve on baguette with a drizzle of honey or apple jam for an elegant appetizer. Pair with sherry or tawny port for dessert. Read More
  3. Mahon Meloussa Quick View

    Mahon Meloussa

    $25.99/EA
    A Spanish classic made since Roman times, in Minorca in the Balearic Islands. Mahon gets its briny, punchy character from the Menorcan winds blanketing the island’s grass in fresh sea salt. The DOP regulations allow for a maximum of 5% sheep milk to be used—a throwback to when farmers needed to use whatever milk they had on hand. Mahon DOP Meloussa Semi is made from 95% raw cow’s milk and 5% raw sheep’s milk, and the latter delivers boozy fruitiness and just a hint of briny tang. Serve with juicy figs, marcona almonds, and a hoppy IPA, a fruity cider, or a spicy Rioja. Read More
  4. Arzua Ulloa Quick View

    Arzua Ulloa

    $25.99/EA
    On the banks of the Ulluo River in Galicia, where Arzua Ulloa is made and loved, it is sometimes called queixo do pays, meaning "cheese of the land". The name-protected beauty is crafted from milk from Rubia Gallega, Frisian and Alpine Brown cows that graze on the area’s green pastures. It’s aged for a mere two weeks—the pasteurized cheese is mild yet complex, redolent of freshly churned butter and proofing bread dough. Arzua Ulloa’s natural, straw yellow rind makes way to reveal a satiny ivory paste, smooth and unrelentingly creamy. Arzua Ulloa is a superstar melter. Make a no-joke grilled cheese, with or without quince paste (we vote with). Or serve with honey and marcona almonds, beside a crisp Albariño. Read More
  5. Bauma Madurat Quick View

    Bauma Madurat

    $31.99/EA
    Toni Chueca is a pioneer. He started making gorgeous farmstead goat’s cheeses in Catalunya in 1980, in a region devoid of goat’s milk cheese. Since then, the cheese has reached the apex of its deliciousness. These days, it abounds—especially Toni’s Madurat, a friendly, pasteurized log covered in veggie ash. The cheese is dense and smooth, with bright, lemony notes and a mushroomy mellowness. It’s genius crumbled in salads and omelets, or served beside anchovies and olives for an elegant appetizer. Pop open a bottle of lively Cava, or a crisp Pale Ale. Read More
  6. Chevrotin Quick View

    Chevrotin

    $33.99/LB
    Seal Cove Farm’s rounds of grana-style goat’s milk goodness are bright and briny, just like the creamery’s namesake, even if they’re made (just a bit) inland. They are brined and aged for more than two months for a crumbly texture and a wallop of sweet, just-a-bit floral, yogurty flavor. It’s a perfect texture for crumbling over pasta or roasted veggies, or snacking on beside a crisp cider or a minerally Riesling. Seal Cove Farm began in 1976 in Lamoine, Maine with a pair of impressive dairy goats. “Each spring, we enjoy watching the newborn baby goats frolic with their mothers, knowing that with a happy life on our farm, these goats will create better tasting milk for our cheeses,” they say. Happy goats, happy cheese. Read More
  7. Great Hill Blue Quick View

    Great Hill Blue

    $24.99/EA
    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
  8. Murray's Mascarpone Quick View

    Murray's Mascarpone

    $6.99/EA
    Creamier than butter. Silkier than ricotta. Richer than your favorite triple crème. A tub of magic. This fresh Italian treat is a dessert superstar, perfect for stuffing cannoli and making tiramisu. Drizzle with honey and serve with whatever fresh fruits make you happy. Mascarpone also shines in savory dishes: plop into pasta, mashed potatoes or tomato soup for no-joke lavishness. 8.8 oz. Read More
  9. Truffle Brie Quick View

    Truffle Brie

    $54.99/LB
    Break out the champagne, and toast this decadent and impressive holiday treat, made in collaboration with Paris' Maison de la Truffe. Rich, buttery Brie de Meaux is deconstructed and carefully layered with a thick band of earthy truffles, this party-pleaser is destined to be the first to go at your next holiday soiree. Read More

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