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  1. Gres de Vosges Quick View

    Fromi
    Gres de Vosges

    $21.99/EA
    A rich riff on traditional Munster, which has been made since around 850 A.D. when local monasteries developed the cheese with regular beer baths in their cellars. This ultra-meaty version, produced by Fromi, is a tad lighter in flavor than traditional, hair-curling Munster, and it’s washed and aged in the cellar of a vineyard, much like its forebears. Under its straw-yellow exterior that’s marked with a telltale fern leaf, dig into its semi-soft, tacky paste and spread on crusty rye bread with smoked ham and pickles for a holy, hearty repast—don’t forget to pour a mug of Trappist Ale to swig along side it. Read More
  2. Good Thunder Quick View

    Alemar Cheese Company
    Good Thunder

    $17.99/EA
    Keith Adams, once a finance guy, turned cheesemaker back in 2009 when he transformed his first vat of locally sourced milk into cheese. Based on Old World standards, Pont l’Eveque and Reblochon, Good Thunder is an orange, wrinkly-rind square of dense cream line and creamy paste that spreads wonderfully over torn pieces of fresh bread and sturdy crackers. It’s washed with a local Minnesota craft beer, Surly Bender, and picks up funk and smoothness as it ages. And it goes great with malty ales and well-seasoned salami. Read More
  3. Blue Earth Quick View

    Alemar Cheese Company
    Blue Earth

    $32.99/EA
    Financial-service-man-turned-cheese-maker, Keith Adams, named his cheese company by combining his two daughters, Alex and Mari and began making fine, heartland cheeses back in 2009. Blue Earth is the latest addition to his growing line of grass-fed, pasteurized cow’s milk cheeses. It’s an all-American brie-style round with grassy, buttery flavors that permeate from snowy rind to oozing cream line and down through its rich, fudgy center. Read More
  4. Miranda Quick View

    Vulto Creamery
    Miranda

    $18.99/EA
    A tribute like no other, this Absinthe-washed masterpiece is named for cheese-maker Jos Vulto’s late wife who wished to have a cheese named after her. Made with raw cow’s milk at his creamery in the Catskills and washed in a locally produced Absinthe called Meadow of Love, the light orange rind imparts bright herbaceouness to the lightly bubbled, savory interior. The cheese’s meaty paste complements a pairing of smoky speck and tangy pickles. Read More
  5. Margot Quick View

    Caseficia Rosso
    Margot

    $19.99/EA
    We’re always saying how beer and cheese are great together—well, in this case the two become one in this hoppy, aromatic toma from Italy’s Piedmont region. Made by the family-run Caseficia Rosso, from pasteurized cow’s milk and local beer, which is poured directly into the milk during the early stages of cheese-making, it’s unlike anything else on our counter. The otherwise mild paste picks up distinctly malty flavors from the beer, and pairs best with salty, tangy snacks like salumi, mixed nuts and cornichons. Read More
  6. Piccolo Fiore di Bufala Quick View

    Piccolo Fiore di Bufala

    $24.99/EA
    While the Barbarians may have ransacked Rome and stripped it of all its gold, they did Italian cheese-making a favor by bringing shaggy water buffalo with them. One of the four main milk types, it’s supremely creamy and makes for some de-lux rich cheeses. This one, which translates to “Little Buffalo Flower”, has a thick, bloomy rind around its buttery insides that start off mild and linger on the palate to reveal a gamey finish. Similar to Casatica di Bufala, this fudgy round pairs extremely well with Prosecco and can’t be beat with a drizzle of chestnut honey. Read More
  7. St. Stephen Quick View

    Four Fat Fowl
    St. Stephen

    $16.99/EA
    Hudson Valley creamery, Four Fat Fowl, took its name from a colonial rental fee charged by the last landlord of Rensselaerswyck (what’s now Rensselaer county”), which amounted to a day’s labor, including ten to twenty bushels of wheat. Their small, bloomy rounds are delicately buttery, with hints of sun-dried wheat and sweet cream beneath its pillowy rind, making St. Stephen a true expression of local terroir. Serve with local, NY honey, fresh berries and something bubbly to drink. Read More
  8. Classic Blue Logs Quick View

    Westfield
    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
  9. Willoughby Quick View

    Jasper Hill
    Willoughby

    $15.99/EA
    This succulent and buttery washed-rind cheese has aromas of peat, roasted beef and onions – a strong and complex front for the subtle milky, herbal, ripe-peach flavors within. Willoughby has a thin, tender, rosy-orange rind, which adds earthy dimension to the texture and flavors of the gooey interior. Pair with juicy rose, funky saison beer or raw floral honey. Read More

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