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Cheese

Cheese

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  1. Picon Bejes Tresviso Quick View

    Picon Bejes Tresviso

    $25.99/EA
    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
  2. Arzua Ulloa Quick View

    Arzua Ulloa

    $25.99/EA
    On the banks of the Ulluo River in Galicia, where Arzua Ulloa is made and loved, it is sometimes called queixo do pays, meaning "cheese of the land". The name-protected beauty is crafted from milk from Rubia Gallega, Frisian and Alpine Brown cows that graze on the area’s green pastures. It’s aged for a mere two weeks—the pasteurized cheese is mild yet complex, redolent of freshly churned butter and proofing bread dough. Arzua Ulloa’s natural, straw yellow rind makes way to reveal a satiny ivory paste, smooth and unrelentingly creamy. Arzua Ulloa is a superstar melter. Make a no-joke grilled cheese, with or without quince paste (we vote with). Or serve with honey and marcona almonds, beside a crisp Albariño. Read More
  3. Great Hill Blue Quick View

    Great Hill Blue

    $24.99/EA
    Great Hill Dairy makes one and only one cheese beauty: Great Hill Blue. They craft their rindless, clean-flavored blue in Buzzard Bay, 50 miles south of Boston, with unpasteurized, unhomogenized milk from their own Guernseys, plus Jersey and Holstein cows from neighboring farms. Inhale: toasty, salty aromas. Get ready for bright, acidic tanginess, with just a hint of peppery bite. Great Hill Blue’s not shy about salt and zip. Crumbly and curdy, it shines melted on a burger or crumbled on a wedge salad. Or serve post-dinner with a Tawny Port or a fruity Icewine to curb all that brawn and bite. Read More
  4. Grazier's Edge Quick View

    The Lone Grazer Creamery
    Grazier's Edge

    $27.00/LB
    A pungent delight from Minnesota's The Lone Grazer Creamery, Grazier's Edge is handcrafted with grass-fed milk from two local farms and washed in St. Paul's 11 Wells Rye Whiskey. Strong yet approachable, with distinct notes of creamed sweet corn and grass, this is best enjoyed with a stiff glass of bourbon. Read More
  5. Extra Mature Cheddar Quick View

    Grafton Village Cheese
    Extra Mature Cheddar

    $29.99/EA
    As the years and years unfold, complex flavors emerge: they’re brawny, funky, and have plenty of bite. The texture is crumbly and crunchy. Pair with something bold like a California Cabernet or a frothy Porter. Read More
  6. Clothbound Cheddar Quick View

    Grafton Village Cheese
    Clothbound Cheddar

    $24.99/LB
    Milk from select Vermont dairy farms gets cheddared, wrapped in cheesecloth and lovingly matured. A crumbly-creamy wheel, redolent of hazelnuts and meaty mushrooms. Enjoy with a glass of Oloroso Sherry or an off-dry Riesling. Read More
  7. 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
  8. Cave Aged Alpha Tolman Quick View

    Cellars at Jasper Hill
    Alpha Tolman

    $27.99/LB
    Alpha Tolman is made using the traditional Alpine methods of cooking and pressing the curds during cheesemaking to chieve a tight, elastic texture and robust, complex flavors. The wheels are then washed with brine to infuse them with a funky edge. Read More
  9. Original Blue Quick View

    Point Reyes
    Original Blue

    $24.99/LB
    The Giacomini Family, third generation dairy farmers in West Marin, CA, have been making farmstead products since 1959. They converted their milk into cheese in 2000 and introduced Original Blue™, California’s iconic classic style blue cheese. Known for its extra creamy texture and bright milk flavors up front with a pepper pungency in the finish, Original Blue is great drizzled with honey, on a steak or melted into pasta. Read More

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