Cheese
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Champlain Valley Triple Cream
$8.99/EACarleton Yoder makes this lovely little triple creme by hand from a neighbor's organic milk. The fluffy, buttery wonder is luxurious, satisfying and cheaper than a trip to the spa. Read More -
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San Andreas
$29.99/LBThis nicely balanced raw farmstead sheep tomme is made in California, near the fault line for which it is named. Nutty with subtle hints of buttercups and moss. Read More -
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Caciotta di Capra con Pepe
$22.99/LBA goat in sheep’s clothing. This caciotta, or “little cheese,” hails from the land of sheep’s milk Pecorino but has a flavor all its own—preserved lemons, brown butter, and the spice of whole black peppercorns. Read More -
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Pecorino Foglie De Noce
$32.99/LBOur story begins in a walnut grove set against the late spring sky of Emilia-Romagna with the tender leaves of sprawling hardwoods. Late in the season, before the leaves become bitter and dry, they are quickly gathered and layered in cozy clay crocks with just-made wheels of pecorino. Read More -
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Humboldt Fog
$29.99/LBYou may be expecting a cheesecake, but it's really one of the most famous American chevres. Mary Keehn from Humboldt County, CA, makes this tangy treat with a beautiful bloomy rind and a line of vegetable ash bisecting each wheel. 2011 American Cheese Society Winner Read More




