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Cheese

Cheese

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  1. 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
  2. Margot Quick View

    Caseficia Rosso
    Margot

    $19.99/EA
    We’re always saying how beer and cheese are great together—well, in this case the two become one in this hoppy, aromatic toma from Italy’s Piedmont region. Made by the family-run Caseficia Rosso, from pasteurized cow’s milk and local beer, which is poured directly into the milk during the early stages of cheese-making, it’s unlike anything else on our counter. The otherwise mild paste picks up distinctly malty flavors from the beer, and pairs best with salty, tangy snacks like salumi, mixed nuts and cornichons. Read More
  3. New Nuvola di Pecora Quick View

    Nuvola di Pecora

    $23.99/EA
    This semisoft sheep's milk cheese sports a meadow of bright yellow mold on it's unconventionally square rind. Deep, earthy straw notes compliment it's light sweetness, and a sheepy tang makes this Italian beauty linger on your palate. Read More
  4. Chabichou Quick View

    Chabichou

    $12.99/EA
    After over a millennium of development, your rind would be a little wrinkled, too. This pasteurized goat’s milk cylinder—called a “bonde” in the world of French cheesemaking—made its debut in eighth-century France, just south of the Loire in Poitou. Read More
  5. Aged Manchego Quick View

    Aged Manchego

    $19.99/LB
    Perhaps Spain’s most famous cheese, Manchego is a D.O. (Denominacion de Origen) protected cheese, meaning the traditional recipe must use 100% Manchega sheep milk. The breed has proven sturdy enough over the centuries to traverse the rocky, arid central plateau region of La Mancha – where cows just can’t hang. Read More
  6. Perail Quick View

    Fromagerie Papillon
    Perail

    $8.99/EA
    We’ve got butterflies just thinking about these creamy little rounds from Fromagerie Papillon, France’s renowned producer of Roquefort. Traditionally made when the herd wasn’t producing large enough quantities of milk for Roquefort, the soft-ripened wheels are crafted from pasteurized ewe’s milk in the rocky hillsides of Causses. Similar to Brebirousse d’Argental, or an unwashed Reblochon, the sheep’s rich milk imparts a sweet, sheepy character to the buttery-smooth paste that makes an unparalleled pair with bubbly wines. Read More
  7. Gres de Vosges Quick View

    Fromi
    Gres de Vosges

    $21.99/EA
    A rich riff on traditional Munster, which has been made since around 850 A.D. when local monasteries developed the cheese with regular beer baths in their cellars. This ultra-meaty version, produced by Fromi, is a tad lighter in flavor than traditional, hair-curling Munster, and it’s washed and aged in the cellar of a vineyard, much like its forebears. Under its straw-yellow exterior that’s marked with a telltale fern leaf, dig into its semi-soft, tacky paste and spread on crusty rye bread with smoked ham and pickles for a holy, hearty repast—don’t forget to pour a mug of Trappist Ale to swig along side it. Read More
  8. Castelrosso Quick View

    Castelrosso

    $22.99/LB
    This tri-layered Italian wonder is a cross between a smooth, creamy-driven French tomme and a firm, curdy English cheddar. Read More
  9. Persille de Rambouillet Quick View

    La Tremblaye
    Persille de Rambouillet

    $32.99/EA
    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

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