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Cave Aged

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  1. Cave Aged Comte Saint Antoine Quick View

    Comte Saint Antoine

    $25.99/LB
    This Saint is sent from on high. Murray's selects the fruitiere and age profile for a reliable flavor balance between mellow fruity notes and cooked cream. Read More
  2. Cave Aged Vendeen Bichonne Quick View

    Vendeen Bichonne

    $31.99/LB
    Our latest cheesological obsession. A cheese so plump and amazingly mushroomy you will want to rest your head on it. Read More
  3. Cave Aged Selles-sur-Cher Quick View

    Selles-sur-Cher

    $14.99/EA
    The little black dress of goat cheese, aged in our very own caves for a thin rind, oozy creamline and exquisite texture. Perfect fit, everytime. Read More
  4. Cave Aged Harbison Quick View

    Cellars at Jasper Hill
    Harbison

    $23.99/EA
    The baby of the Jasper Hill family, born from the marriage between Winnemere and Moses Sleeper. A cradle of spruce bark imparts a pine-y flavor to the oozy, floral paste. Read More
  5. Cave Aged Cabot Clothbound Cheddar Quick View

    Cabot Creamery
    Cabot Clothbound Cheddar

    $29.99/LB
    This ain't your supermarket Cabot. We travel to the Cellars at Jasper Hill yearly to find the perfect cheese--caramelly sweet and a little crunchy. Read More
  6. Cave Aged 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
  7. Dunbarton Blue Quick View

    Roelli Cheese Haus
    Dunbarton Blue

    $32.99/LB
    Fourth 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
  8. Shropshire Blue Quick View

    Shropshire Blue

    $19.99/LB
    It looks like Stilton that fell into a vat of sunshine. This creamy, robust blue is made from pasteurized cow's milk in Nottinghamshire, England. A relatively recent addition to the Cheese Pantheon, it was invented by Mrs. Hutchison Smith in the 1970s. Read More
  9. Tomme Chevre Aydius Quick View

    Tomme Chevre Aydius

    $29.99/LB
    Don't bid us adieu until you've tasted this complex and peppery goat tomme from the town that sounds like goodbye. Similar to its popular regional neighbor, Pyrenees Brebis, but offering a uniquely goaty tang and a sweet, musty departure. Read More

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