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Fresh & Chevre

Fresh & Chevre

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  1. Cave Aged Valencay Quick View


    Behold: The Pyramid of Cheese. Murray's Cave Aged means we grow the rind here so the cheese is dense and complex, the rind thin and tasty. Read More
  2. Westfield Farm Capri Quick View

    Westfield Farm
    Westfield Farm Capri

    The freshest of the fresh, made weekly only a few hours away by Westfield Farms. Clean, lactic and creamy, this whole-milk goat cheese is naturally the lightest in the case. Lean, mean, and local? Sold! Read More
  3. Ben's Cream Cheese Quick View

    Ben's Cream Cheese

    Lauded in the New York Times, The New Yorker and Gourmet Magazine, this Lower East Side Dairy tradition redefines - or better yet, is the original definition of - cream cheese. Sweet with a hint of tang, what really sets Ben's apart is its consistency: clean, thick, creamy, and dense, devoid of gums and stabilizers, not grainy, not gummy. Rich in texture and in history, this pure product puts the Philly stuff in the tinfoil envelope to shame. Read More
  4. Vermont Creamery Goat Crumbles Quick View

    Vermont Creamery Goat Crumbles

    Crumbled Goat Cheese is a 100% all-natural goat cheese made with Vermont Creamery’s award-winning Chevre recipe and blended with high-quality herbs and dried fruit. Read More
  5. Classic Blue Logs Quick View

    Classic Blue Logs

    Each piece of snowy, lightly aged chevre is hidden beneath a brillant blue blanket of pencillum roquefortii mold. The result is an immediate tang, but no residual blue flavors: simply dense, cakey, tart goat cheese that coats the mouth with a pleasant lactic taste. The Roquefort mold is mixed into the milk along with salt, and left to develop in a cool cave for approximately three weeks. The cheese does not develop blue veining because the paste is not pierced in any way; the mold, of course, can only develop when exposed to oxygen, hence the distinctive exterior. Read More
  6. Bauma Madurat Quick View

    Bauma Madurat

    Toni Chueca is a pioneer. He started making gorgeous farmstead goat’s cheeses in Catalunya in 1980, in a region devoid of goat’s milk cheese. Since then, the cheese has reached the apex of its deliciousness. These days, it abounds—especially Toni’s Madurat, a friendly, pasteurized log covered in veggie ash. The cheese is dense and smooth, with bright, lemony notes and a mushroomy mellowness. It’s genius crumbled in salads and omelets, or served beside anchovies and olives for an elegant appetizer. Pop open a bottle of lively Cava, or a crisp Pale Ale. Read More
  7. Beato de Tabara Quick View

    Beato de Tabara

    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
  8. Goat Feta Quick View

    Goat Feta

    Mellow out why don’t-cha? We’re all for great sheep-y feta with its kicking hooves, but sometimes we go all-goat for a kinder, gentler flavor. Known for their award-winning chevres, Vermont Creamery applies traditional Greek feta-making methods into practice using 100% farm-fresh goats’ milk that results in soft, citrusy cheese. Read More
  9. Murray's Burrata Quick View

    Murray's Burrata

    We’re not just buttering you up: imagine a fresh white ball of mozzarella, filled with thick, luscious cream. That’s our Burrata. Read More

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