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  1. Fontina Val d'Aosta Quick View

    Fontina Val d'Aosta

    Respect the Matterhorm. Each mountainous wheel is grassy, slightly truffly, and subtly fruity. Regular washing in our caves preserves and develops complex flavor. Read More
  2. Cheese Curds Quick View

    Cheese Curds

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    Displaced Wisconsinites and snack lovers across the nation have cause to rejoice: fresh from the vat cheddar cheese curds! Read More
  3. Provolone Buonatavola Quick View

    Provolone Buonatavola

    Much more sharp and full of flavor than your average deli provolone, this Italian offering adds a satisfying kick to any selection of antipasti, or well-constructed sandwich. Read More
  4. Young Manchego Quick View

    Young Manchego

    Young and spry Manchego- better for melting at three months than its aged counterpart, and more fun at parties; just add membrillo, marcona almonds, and a cask of Rioja. Read More
  5. Halloumi Quick View


    The grilling cheese, from Cyprus - made from pasteurized sheep and goat milk with a smattering of mint. Skewer cubes on kabobs or pan-sear for breakfast with eggy toast this springy, mildly briny wonder just wont melt. Read More
  6. Sottocenere Quick View


    A heady mix of flavors in this unusual, semi-soft cheese from the Veneto in Italy: truffles in the pasteurized cow milk paste; ground nutmeg, coriander, cinnamon, licorice, cloves, and fennel on the ashed rind. (Hint: ''sotto cenere'' means ''under ash.'') Read More
  7. Piave Vecchio Quick View

    Piave Vecchio

    Ever wish you could eat a pound of Parm, but find the hard, dry texture a challenge? Piave is the easy eatin' version, packing all that savory crystalline nuttiness within a smooth, sliceable paste. Grab a salami and you're all set. Read More
  8. Caciocavallo Quick View


    Caciocavallo earns its name, literally ‘cheese on horseback’, from the way duos of gourd-shaped rounds are rope-bound and slung over a wooden board to drain and age. Read More
  9. New York State Cheddar Quick View

    Great lakes
    New York State Cheddar

    It’s no secret- New Yorkers love cheese. Heck, we’ve even got a museum dedicated entirely to the cheese of New York State - and this hunk of sharp, grassy goodness, full of the same spunk and sass that defines a native New Yorker, serves as an edible monument to the centuries-long history of Empire State cheese. Read More

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