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Cheese

Cheese

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  1. New Bauma Madurat Quick View

    Bauma Madurat

    $31.99/EA
    Toni Chueca is a pioneer. He started making gorgeous farmstead goat’s cheeses in Catalunya in 1980, in a region devoid of goat’s milk cheese. Since then, the cheese has reached the apex of its deliciousness. These days, it abounds—especially Toni’s Madurat, a friendly, pasteurized log covered in veggie ash. The cheese is dense and smooth, with bright, lemony notes and a mushroomy mellowness. It’s genius crumbled in salads and omelets, or served beside anchovies and olives for an elegant appetizer. Pop open a bottle of lively Cava, or a crisp Pale Ale. Read More
  2. New Chevrotin Quick View

    Chevrotin

    $33.99/EA
    Seal Cove Farm’s rounds of grana-style goat’s milk goodness are bright and briny, just like the creamery’s namesake, even if they’re made (just a bit) inland. They are brined and aged for more than two months for a crumbly texture and a wallop of sweet, just-a-bit floral, yogurty flavor. It’s a perfect texture for crumbling over pasta or roasted veggies, or snacking on beside a crisp cider or a minerally Riesling. Seal Cove Farm began in 1976 in Lamoine, Maine with a pair of impressive dairy goats. “Each spring, we enjoy watching the newborn baby goats frolic with their mothers, knowing that with a happy life on our farm, these goats will create better tasting milk for our cheeses,” they say. Happy goats, happy cheese. Read More
  3. New Hamden Quick View

    Hamden

    $34.99/EA
    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. New Danby Quick View

    Danby

    $34.99/EA
    A hard, extra-aged, raw goat milk cheese, inspired by Italian sardos like Piave and Asiago. These large wheels are aged a minimum of six months. It's pure, dense white paste reminds us of our local Danby, VT marble, made famous for its use building our nation's capital and monuments. Ideal for grating over pasta or a nice sharp snack. Read More
  5. Ouleout Quick View

    Vulto Creamery
    Ouleout

    $34.99/EA
    Ouleout is named after a creek which flows through Delaware County, where Vulto Creamery is located. Ouleout is an Algonquin name meaning "a continuing voice." A raw milk, grass-fed cow's milk round in the vein of Ardrahan and Munster, Ouleout is medicinal and briny, with strong notes of roasted coffee. Read More
  6. Bleu de Berger Quick View

    Fromagerie Mont Royal Tradition
    Bleu de Berger

    $37.99/EA
    600 feet above sea level, at the base of “Napoleon’s Nose” in Basque country, you’ll find Fromagerie Mont Royal Tradition where this firm raw sheep’s milk tomme is made. The recipe started off as an attempt to replicate Roquefort, but resulted in a much milder paste with smooth, fruity notes, not without some distinct sheepiness. Its closest relative is Ossau Iraty Vielle, another of the region’s traditional natural rind, sheep tommes. The cheese’s fruity aspects are fittingly paired with Black Cherry Confit and some of the region’s fruitier rosés. Read More
  7. Persille de Rambouillet Quick View

    La Tremblaye
    Persille de Rambouillet

    $32.99/EA
    Goaty, blue and creamy, this cheese is new to us and is an immediate cult classic among our mongers. It is made by the same traditional farmstead cheesemaker that produces our Brie de Fermier and has just as much complexity. With a pleasing peppery salinity and a finish that stretches to infinity, this cheese will wow goat and blue lovers alike. Try with an off-dry sparking rose or a port-based cocktail. Read More
  8. Vacherin Fribourgeois Alpage Quick View

    Vacherin Fribourgeois Alpage

    $32.99/LB
    The Father of Fondue. Not to mention the creamiest of all traditional Swiss mountain cheeses. Simply unwrap the cheese to inhale the grassy, alpine pastures of its origin. Read More
  9. Mimolette Quick View

    Mimolette

    $34.99/LB
    This cratered, dusty cannonball is like Edam, but much more French; the look and aroma of the rind comes from tiny cheese mites, munching away at the deeply caramel, electric-orange paste during at least 22 months of aging. Neat! Read More

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