Cheese
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Cave Aged
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Hudson Red
$29.99/LBPerfect when you want a little funk without a shark-like bite. Gentle reddish rind gives way to a velvety paste that has just the right amount of brown-sugary sweetness. An Upstate delight. Read More -
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Smokey Blue
$26.99/LBIts true! This special version of Oregon Blue Vein is cold smoked for 16 hours over Northwest -grown hazelnut shells. The result is a balance of sweet caramel and hazelnut flavors that contrasts deliciously with the sharp bite of the blue veining. Read More -
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Blu di Bufala
$28.99/LBSay ''Yes!'' to decadence. A high fat (like half-and-half) and high style (cube-shaped) water buffalo blue. Yup, they make those. Read More -
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Quadrello di Bufala
$25.99/LBSomething old-7th century Italian cheese. Something new-Quadrello, not mozzarella. Something borrowed-Taleggio recipe. Somethingbuffalo? Creamy-sweet paste with washed rind funk. Read More -
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Cave Aged
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Dunbarton Blue
$29.99/LBFourth generation cheesemaker Chris Roelli committed the equivalent of blue cheese heresy by piercing his cheese and then pressing it to inhibit the mold growth. The result is Dunbarton Blue, a sort of blue-veined cheddar that's potent yet approachable. In a typical blue, the pierce holes introduce air that allows the desirable mold to proliferate within the cheese. By pressing it, Chris halts the process, developing a distinct but subtle bluing that hints at piquancy without punching you in the face. A unique and fantastic cheese from a true American cheesemaking family. Read More -
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Tuxford & Tebbutt Stilton
$20.00/LBTuxford & Tebbutt Creamery produces this traditional earthy, minerally, pasteurized cow milk blue in the birthplace of Stilton, Melton Mowbray, England. One of only a few dairies certified to make this PDO protected cheese; it is traditionally paired with Tawny Port. Read More -
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Robiola Foglie di Castagna
$25.99/EAYou're liable to be bowled over by the seductively sweet aroma of the chestnut leaf wrapped around this Piemontese cheese. Read More -
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