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Cheese

Cheese

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  1. Ewephoria Sheep Milk Gouda Quick View

    Ewephoria Sheep Milk Gouda

    $19.99/LB
    If you're feeling vulnerable, then definitely don't have a taste of this sweet, crunchy novelty. Seriously - no one has ever said no. Read More
  2. Emmentaler, 18 Months Quick View

    Emmentaler, 18 Months

    $28.99/LB
    Holy cow. You haven't tasted Emmentaler until you've tasted this 18 month giant. Though you may be very familiar with this cheese’s much younger sibling from sandwiches of yore, this Slow Food-certified Swiss is in its own class of flavor. Aged for 2 years, it resembles Parmigiano more than the Swiss you'd find in a deli. The alpine cows whose milk creates these 200 pound wheels are treated to a high-altitude diet of wild grasses, herbs, and flowers, which gives the cheese a slightly spicy, savory and nutty profile. Alpine perfection. Read More
  3. 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
  4. 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
  5. 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
  6. 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
  7. Tomme du Valais Quick View

    Tomme du Valais

    $29.99/LB
    From master Swiss cheesemaker Eddy Baillifard comes this ultra-traditional raclette-style cheese. Musty and earthy, with rich notes of roasted peanuts, melt over potatoes with smoky speck or alone with a bottle of Gewurztraminer. Read More
  8. Weinkase Lagrein Quick View

    Weinkase Lagrein

    $22.99/LB
    Don't be duped by the name; in German it means 'wine cheese,' but this unusual tomme is actually from northern Italy. Soaked in Lagrein wine and spices, it's creamy, lightly peppery, and a bit garlicky; like super-fancy beef jerky. Read More
  9. Gubbeen Quick View

    Gubbeen

    $31.99/LB
    Made with pasteurized cow's milk by Tom and Giana Ferguson in County Cork and distributed by Neal's Yard Dairy, this washed rind could be Ireland’s answer to Reblochon … and then some! This soft, washed rind made with vegetarian rennet has a pliable texture and a pinkish-orange rind. The aroma in the ripening cellar will remind you of mushrooms where it is matured for 4-8 weeks. Full-bodied, earthy, nutty… lovely, lovely and lovely. Read More

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