Cave Aged

A firm raw cow milk cheese with intense fruit and olive flavors.
2011 American Cheese Society Winner Read More

Looking for an excellent Spanish sheep's milk cheese? This D.O.-protected raw milk goodie from the Basque region is full-bodied, gamy, and just a little bit musty. Read More

Our latest cheesological obsession. A cheese so plump and amazingly mushroomy you will want to rest your head on it. Read More

Bathed in a solution of balsamic vinegar and juniper berries, this raw sheep's milk cheese is then attentively aged at least four months. The flakey paste and perfectly edible rind balance hints of gin and acidity with the natural richness of sheep's milk. Read More

A powerful one-two punch. Begin with tangy goat milk and enrich with Jersey cow cream for buttery decadence. Then, ripen in Murray's cave for a mineral finish and perfect rind. Read More

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

Made by generations of Keens since 1899, this traditional farmhouse cheddar is currently being produced by Stephen and George, and their sons Nick and James - yes, they are all Keens. Made with only raw Fresian cow milk, the big, cloth-bound rind protects a deeply yellow paste, colored by the good Somerset grass. The bright, vegetal notes accent the intense acidity of this superb cheddar, one of the best in the world. Read More