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Cheese

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  1. 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
  2. Margot Quick View

    Caseficia Rosso
    Margot

    $19.99/EA
    We’re always saying how beer and cheese are great together—well, in this case the two become one in this hoppy, aromatic toma from Italy’s Piedmont region. Made by the family-run Caseficia Rosso, from pasteurized cow’s milk and local beer, which is poured directly into the milk during the early stages of cheese-making, it’s unlike anything else on our counter. The otherwise mild paste picks up distinctly malty flavors from the beer, and pairs best with salty, tangy snacks like salumi, mixed nuts and cornichons. Read More
  3. Perail Quick View

    Fromagerie Papillon
    Perail

    $8.99/EA
    We’ve got butterflies just thinking about these creamy little rounds from Fromagerie Papillon, France’s renowned producer of Roquefort. Traditionally made when the herd wasn’t producing large enough quantities of milk for Roquefort, the soft-ripened wheels are crafted from pasteurized ewe’s milk in the rocky hillsides of Causses. Similar to Brebirousse d’Argental, or an unwashed Reblochon, the sheep’s rich milk imparts a sweet, sheepy character to the buttery-smooth paste that makes an unparalleled pair with bubbly wines. Read More
  4. Bleu de Berger Quick View

    Fromagerie Mont Royal Tradition
    Bleu de Berger

    $37.99/EA
    600 feet above sea level, at the base of “Napoleon’s Nose” in Basque country, you’ll find Fromagerie Mont Royal Tradition where this firm raw sheep’s milk tomme is made. The recipe started off as an attempt to replicate Roquefort, but resulted in a much milder paste with smooth, fruity notes, not without some distinct sheepiness. Its closest relative is Ossau Iraty Vielle, another of the region’s traditional natural rind, sheep tommes. The cheese’s fruity aspects are fittingly paired with Black Cherry Confit and some of the region’s fruitier rosés. Read More
  5. Gres de Vosges Quick View

    Fromi
    Gres de Vosges

    $21.99/EA
    A rich riff on traditional Munster, which has been made since around 850 A.D. when local monasteries developed the cheese with regular beer baths in their cellars. This ultra-meaty version, produced by Fromi, is a tad lighter in flavor than traditional, hair-curling Munster, and it’s washed and aged in the cellar of a vineyard, much like its forebears. Under its straw-yellow exterior that’s marked with a telltale fern leaf, dig into its semi-soft, tacky paste and spread on crusty rye bread with smoked ham and pickles for a holy, hearty repast—don’t forget to pour a mug of Trappist Ale to swig along side it. Read More
  6. Cave Aged Cornelia Quick View

    Cave Master Reserve
    Cornelia

    $22.99/EA
    An homage to the original location of Murray’s, Cornelia arrives just-formed from Point Reyes Farmstead. Pampered first in our sauna-like washed rind cave, then finished in our natural rind cave, she develops a sublimely buttery, rich paste with a roasted peanut finish. Cornelia is perfect on her own, but she totally digs the company of a medium-bodied red and bold charcuterie. Read More
  7. Murray's Select Parmigiano Reggiano Quick View

    Murray's Select Parmigiano Reggiano

    $22.99/EA
    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 proscuitto and a swirl of Lambrusco. Read More
  8. Out of stock Mt. Alice Quick View

    Von Trapp
    Mt. Alice

    $26.99/EA
    All the girls love Alice, and everyone loves Mt. Alice. The talented Von Trapp brothers, Dan and Sebastian, make this camembert-style cheese on their farm in Waitsfield, VT, which has been in the family for generations. Not only is Mt. Alice farmstead-made, but it's certified organic to boot! The soft , downy rind gives way to a creamy interior that is pure buttery goodness, with just a hint of mushroomy earthiness to keep things interesting. Read More
  9. Nuvola di Pecora Quick View

    Nuvola di Pecora

    $23.99/EA
    This semisoft sheep's milk cheese sports a meadow of bright yellow mold on it's unconventionally square rind. Deep, earthy straw notes compliment it's light sweetness, and a sheepy tang makes this Italian beauty linger on your palate. Read More

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