Cave Aged

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

This cheese is in rare Fourme. Time in our caves yields a sweet, super-creamy bite that will convert even the staunchest blue cheese hater. Read More

Perfect 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

Blimy! This Cork County curd combines clovered fields of Ireland's coast with briny saltwater below. We wash each wheel to encourage oceanic undertones. Read More

Only a family named Feete could make a big, bold, stinky cheese this astoundingly intense and delicious. And, it's seasonal. Get it while you can. Read More

Our Cavemaster has reported numerous instances of Cato Corner Hooligan roughhousing Raclette and getting fresh with Fontina, but it’s a risk we’re willing to accept from this pungent, beefy tomme... Read More

My, what big eyes you have. That's what the holes in real Swiss mountain cheese are called. And this is as real as it comes. Get melting. Read More

Raclette, from the French verb meaning ''to scrape.'' Sscrape up every bit of this salty, leaty bad boy once melted atop potatoes. Read More