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Cheese

Cheese

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  1. Great Hill Blue Quick View

    Great Hill Blue

    $24.99/LB
    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
  2. Fiacco di Capra Quick View

    Fiacco di Capra

    $26.99/LB
    Although this cheese is called "Fiacco" there is nothing weak or limp about the flavor. The name is derived from the bulging sides just waiting to break forth from its square prison. Silky textured, but still with a substantial bite the paste is goaty with a grapefruit pith finish. Read More
  3. Beato de Tabara Quick View

    Beato de Tabara

    $25.99/LB
    We love a wonderful cheese with a juicy story. Santiago Lucas Leon was inspired by the illustrated manuscripts of the monastery of San Martin de Tábara. So he set out to make a brand new cheese with medieval soul. He and his sons raise goats in the Sierra de la Culebra, and nurture the raw milk into this cylinder of semi-firm goodness. Beato de Tábara tastes both of earthy monastic cellar and fresh pasture—sweet yet goaty, earthy, and bright. Thank you, cheesemaking (and cheese-drawing) monks. Fantastic with ripe pear and a glass of crisp Riesling, or rich Tempranillo. Read More
  4. Pria Azul Quick View

    Pria Azul

    $25.99/EA
    This rustic beauty hails from Asturias, in the misty mountains hugging the Northern coast of Spain. Pria Azul is a unique blend of 50% cow, 40% sheep and 10% goat’s milk, and is a far cry from other aggressive Spanish blue cheeses. The fresh wheels are both pierced to create bluing and also smoked, then aged to create a gorgeous natural rind. This process results in a incredibly creamy and milky paste, subtely gamey and smokey, with a perfect flavor trifecta of sweet, salty and savory. A must with port and luscious dark chocolate. Read More
  5. Picon Bejes Tresviso Quick View

    Picon Bejes Tresviso

    $25.99/LB
    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
  6. Mahon Meloussa Quick View

    Mahon Meloussa

    $25.99/LB
    A Spanish classic made since Roman times, in Minorca in the Balearic Islands. Mahon gets its briny, punchy character from the Menorcan winds blanketing the island’s grass in fresh sea salt. The DOP regulations allow for a maximum of 5% sheep milk to be used—a throwback to when farmers needed to use whatever milk they had on hand. Mahon DOP Meloussa Semi is made from 95% raw cow’s milk and 5% raw sheep’s milk, and the latter delivers boozy fruitiness and just a hint of briny tang. Serve with juicy figs, marcona almonds, and a hoppy IPA, a fruity cider, or a spicy Rioja. Read More
  7. Arzua Ulloa Quick View

    Arzua Ulloa

    $25.99/LB
    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
  8. Cave Aged Project X Quick View

    CaveMaster Reserve
    Project X

    $24.99/LB
    From the hidden laboratories deep within Murray’s Caves, our newest experiment emerges: Project X! A collaboration with Spring Brook farm in Vermont, this raw cow’s milk tomme takes its inspiration from the rugged mountain cheeses of Italy, with our own Northeast twist. We coat these wheels with a generous helping of herbaceous fennel pollen, followed by repeated bathing in Gewurztraminer from New York’s Finger Lakes. The result is incredible: lusciously moist, with flavors of roasted walnuts, cocoa and anise. Equally at home on a cheese board or melted in pasta, with a glass of Alpine-style white wine. Read More
  9. 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

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