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Smoked & Flavored

Smoked & Flavored

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  1. Cave Aged Hudson Flower Quick View

    Murrays Cavemaster Reserve
    Hudson Flower

    Our riff on Corsican classic, Fleur du Maquis. Young wheels of decadent sheep's milk cheese from nearby Old Chatham get a fresh fall coat... Read More
  2. Pecorino Ginepro Quick View

    Pecorino Ginepro

    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
  3. Up in Smoke Quick View

    River's Edge Chevre
    Up in Smoke

    Every time we carefully pull back the edges of the maple leaves that so delicately contain the bright, woodsy cheese bundles from Oregon’s Rivers Edge Chevre, we feel like we’re unwrapping a gift from the tree nymphs themselves. Read More
  4. Sottocenere Quick View


    A heady mix of flavors in this unusual, semi-soft cheese from the Veneto in Italy: truffles in the pasteurized cow milk paste; ground nutmeg, coriander, cinnamon, licorice, cloves, and fennel on the ashed rind. (Hint: ''sotto cenere'' means ''under ash.'') Read More
  5. Drunken Goat Quick View

    Drunken Goat

    Soon after it's made, this goat's milk cheese from Murcia, Spain is dunked in a barrel of Paso Doble red wine for a full 48 hours. The rind turns an appetizing shade of purple, while the interior remains a bright shade of white and gains a mild fruity flavor. Read More
  6. Smoked Mozzarella Quick View

    Lioni Latticini
    Smoked Mozzarella

    After generations, the Lioni family has perfected the moist and delicate curd of their pasteurized cows milk mozzarella. They take it a step further here with a heady treatment of hickory and cherry wood-smoke. Read More
  7. Queso Idiazabal Quick View

    Queso Idiazabal

    I love your animal nature, you gamy raw sheep milk cheese. Traditionally made in the Basque country, young wheels were hung in fireplaces to pick up a little smokiness. Read More
  8. Smoked Gouda Quick View

    Maple Leaf
    Smoked Gouda

    Perfecting the craft since 1912, Maple Leaf, the Wisconsin farmer cooperative makes a creamy Gouda with real smoky flavor from Hickory. Read More
  9. Cabra Romero Quick View

    Cabra Romero

    What happens when you take a young and springy Spanish goat cheese and add a thick layer of Rosemary to the rind? You end up with the herbaceous treat that is Cabra Romero! Read More

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