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Fresh & Chevre

Fresh & Chevre

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  1. Cave Aged Valencay Quick View

    Valencay

    $18.99/EA
    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. Cave Aged Condor's Ruin Quick View

    Many Fold Farm
    Condor's Ruin

    $17.99/EA
    Our friends at Many Fold Farm make a variety of seasonal, farmstead cheeses from the ewes’ milk produced on their farm. Named for the ruins of an old dairy, Condor’s Ruin is only made during the milking season (and that’s right now!). Read More
  3. Classic Blue Logs Quick View

    Westfield Farm
    Classic Blue Logs

    $7.99/EA
    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
  4. Bauma Madurat Quick View

    Bauma Madurat

    $31.99/LB
    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
  5. Beato de Tabara Quick View

    Beato de Tabara

    $25.99/LB
    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
  6. Chevrotin Quick View

    Seal Cove Farm
    Chevrotin

    $33.99/LB
    Seal Cove Farm’s rounds of grana-style goat’s milk goodness are bright and briny, just like the creamery’s namesake, even if they’re made (just a bit) inland. They are brined and aged for more than two months for a crumbly texture and a wallop of sweet, just-a-bit floral, yogurty flavor. It’s a perfect texture for crumbling over pasta or roasted veggies, or snacking on beside a crisp cider or a minerally Riesling. Seal Cove Farm began in 1976 in Lamoine, Maine with a pair of impressive dairy goats. “Each spring, we enjoy watching the newborn baby goats frolic with their mothers, knowing that with a happy life on our farm, these goats will create better tasting milk for our cheeses,” they say. Happy goats, happy cheese. Read More
  7. Murray's Burrata Quick View

    Murray's Burrata

    $11.99/EA
    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
  8. Mozzarella di Bufala Quick View

    Mozzarella di Bufala

    $16.99/EA
    If fresh mozzarella is the cheese you can’t wait to take home to Mom, Mozzarella di Bufala is the one you’ll feel compelled to marry on the spot. Carefully crafted from the milk of water buffalo-- the richest milk in the cheesemaking arsenal, with more than twice as much butterfat as cow’s milk-- buffalo mozzarella is a gorgeous contradiction: at once feather-light and unmistakably rich, delicate and assertively full flavored, buttery, grassy and tangy all at once. Read More
  9. Cave Aged Crottin de Chavignol Quick View

    Crottin de Chavignol

    $5.99/EA
    Dropped in our caves as a quiet, unassuming fresh chevre, crafted from pasteurized goat’s milk, Crottin de Chavignol emerges from its lair a changed being... Read More

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