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  1. Chevrotin Quick View


    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
  2. Persille de Rambouillet Quick View

    La Tremblaye
    Persille de Rambouillet

    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
  3. Bauma Madurat Quick View

    Bauma Madurat

    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
  4. Monte Enebro Quick View

    Monte Enebro

    An exuberant goat cheese in three acts: the spicy peppery rind (thanks to a dusting of ash and blue mold) gives way to a tart and runny creamline, leading finally to a dense and lactic core. As sophisticated as it is delicious. Read More
  5. Truffle Tremor Quick View

    Cypress Grove
    Truffle Tremor

    Truffles, yes. Gimmicky, never. America's most famous goaty cake of a cheese flecked with fungal goodness. Just say yes. Read More
  6. Manchester Quick View

    Consider Bardwell Farm

    This is one feisty goat! Brine washing in our caves imparts a pungent kick to its paste, and the flavor swells to a peppery bite on the finish.
    2011 American Cheese Society Winner Read More
  7. Le Chevre Noir Quick View

    Le Chevre Noir

    We love this fromage. Pale and smooth with a bit of a crunch, this gently pasteurized goat milk cheddar will wow you with its fruity sharpness. Fabrique au Quebec, baby. Read More

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