Cheese
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Cave Aged
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Tomme Chevre Aydius
$29.99/LBDon't bid us adieu until you've tasted this complex and peppery goat tomme from the town that sounds like goodbye. Similar to its popular regional neighbor, Pyrenees Brebis, but offering a uniquely goaty tang and a sweet, musty departure. Read More -
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Solo di Bruna Parmigiano-Reggiano
$24.99/LBMade from the milk of only Italian Brown cows, we've never tried parm like this. Buttery and caramelly, like grown-up Cracker Jacks-with that hopelessly addictive crunch as your prize inside. Curl atop your pasta or just lob off a hunk, and foist a glass of Barolo to new levels of delicious. Salute! Read More -
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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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Castelrosso
$20.99/LBThis tri-layered Italian wonder is a cross between a smooth, creamy-driven French tomme and a firm, curdy English cheddar. Read More -
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Humboldt Fog
$29.99/LBYou may be expecting a cheesecake, but it's really one of the most famous American chevres. Mary Keehn from Humboldt County, CA, makes this tangy treat with a beautiful bloomy rind and a line of vegetable ash bisecting each wheel. 2011 American Cheese Society Winner Read More
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