Cheese
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Cave Aged
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San Andreas
$29.99/LBThis 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 -
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Von Trapp Farmstead
Oma$22.99/LBThe von Trapp family farm in Waitsfield, VT has expanded and improved with every generation, most recently with brothers Dan and Sebastian who started making cheese. Their newly tweaked Oma recipe makes an approachably pungent washed rind, rich but well-balanced, with hints of roasted peanuts. Read More -
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Chiriboga Blue
$34.99/LBEcuadorian 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 -
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Aged Goat Gouda
$18.99/LBLooking like caramel and tasting like the crunchy top of a creme brulee if goat cream were underneath. Tell your friends you've brought 'goat cheese' to the party and delight in their wild confusion. Read More -
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Rogue River Blue
$39.99/LBThis 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 -
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Cashel Blue
$23.99/LB300 years ago, the Grubbs were exiled from England for religious differences. England made a big mistake, because 280 years later, the Grubbs developed this sublime Irish Blue (the first ever!), boasting a creamy texture and a minerally tang. Made from pasteurized Friesian cow's milk. Read More
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