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Cheese

Cheese

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  1. Cave Aged The Other Stephen Quick View

    CaveMaster Reserve
    The Other Stephen

    $24.99/EA
    We love St. Stephen. These heavenly little discs are 75% butterfat, with a decadent flavor profile that hits on notes of fresh cream and butter-soaked mushrooms. But this particular St. Stephen is no Saint – this one comes bathed in Short, Dark & Handsome, an American stout from Other Half Brewing in Brooklyn. At 7.00% ABV, the beer wash brings some rowdiness to the cheese, imparting notes of roasted coffee beans, dark cocoa, hops and flowers, with a nice salty finish that might just get you a little rowdy yourself. Read More
  2. Picon Bejes Tresviso Quick View

    Picon Bejes Tresviso

    $25.99/LB
    Miguel Angel and Francisco Javier Campo are brothers with cheesemaking in their blood—their parents made cheese in Cantabria, in the north of Spain, as did their grandparents, and their great-grandparents. This raw cow’s milk blue harnesses that rich tradition. It’s been name-protected since 1994, and won an impressively long list of awards. Piquant teal veins zigzag through Picon’s rustic, crumbly paste. It’s the ultimate piquante Spanish blue—bold and balanced, salty and refined. Serve on baguette with a drizzle of honey or apple jam for an elegant appetizer. Pair with sherry or tawny port for dessert. Read More
  3. 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
  4. Montealva Quick View

    Montealva

    $23.99/LB
    A citrusy barnburner from Southwest Spain, Montealva uses milk from a rare breed of Andalucian goats. Dense and flakey, with a flavor redolent of fresh-squeezed lemons, this cheese is a must with a glass of fino sherry. Read More
  5. Beato de Tabara Quick View

    Beato de Tabara

    $25.99/LB
    We love a wonderful cheese with a juicy story. Santiago Lucas Leon was inspired by the illustrated manuscripts of the monastery of San Martin de Tábara. So he set out to make a brand new cheese with medieval soul. He and his sons raise goats in the Sierra de la Culebra, and nurture the raw milk into this cylinder of semi-firm goodness. Beato de Tábara tastes both of earthy monastic cellar and fresh pasture—sweet yet goaty, earthy, and bright. Thank you, cheesemaking (and cheese-drawing) monks. Fantastic with ripe pear and a glass of crisp Riesling, or rich Tempranillo. Read More
  6. Cave Aged Pyrenees Brebis Quick View

    Pyrenees Brebis

    $29.99/LB
    The first cheese we called ''compulsively edible,'' and still the best. Once you pop, you can't stop. Read More
  7. Sottocenere Quick View

    Sottocenere

    $27.99/LB
    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
  8. Mahon Curado Quick View

    Mahon Curado

    $25.99/LB
    Four to six months of aging in salty and dry conditions on the Spanish island of Minorca result in a unique and powerful cheese: bright, flakey, salty and with the unmistakable tang of vinegar. Read More
  9. Drunken Goat Quick View

    Drunken Goat

    $21.99/LB
    Soon after it's made, this goat's milk cheese from Murcia, Spain is dunked in a barrel of Paso Doble red wine for a full 48 hours. The rind turns an appetizing shade of purple, while the interior remains a bright shade of white and gains a mild fruity flavor. Read More

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