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Smoked & Flavored

Smoked & Flavored

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  1. Weinkase Lagrein Quick View

    Weinkase Lagrein

    Don't be duped by the name; in German it means 'wine cheese,' but this unusual tomme is actually from northern Italy. Soaked in Lagrein wine and spices, it's creamy, lightly peppery, and a bit garlicky; like super-fancy beef jerky. Read More
  2. Cave Aged The Other Stephen Quick View

    The Other Stephen

    We love St. Stephen. These heavenly little discs are 75% butterfat, with a decadent flavor profile that hits on notes of fresh cream and butter-soaked mushrooms. But this particular St. Stephen is no Saint – this one comes bathed in Short, Dark & Handsome, an American stout from Other Half Brewing in Brooklyn. At 7.00% ABV, the beer wash brings some rowdiness to the cheese, imparting notes of roasted coffee beans, dark cocoa, hops and flowers, with a nice salty finish that might just get you a little rowdy yourself. Read More
  3. Persille de Rambouillet Quick View

    La Tremblaye
    Persille de Rambouillet

    Goaty, blue and creamy, this cheese is new to us and is an immediate cult classic among our mongers. It is made by the same traditional farmstead cheesemaker that produces our Brie de Fermier and has just as much complexity. With a pleasing peppery salinity and a finish that stretches to infinity, this cheese will wow goat and blue lovers alike. Try with an off-dry sparking rose or a port-based cocktail. Read More
  4. 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
  5. 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
  6. 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
  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. 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
  9. Delice des Cremiers with Truffles Quick View

    Delice des Cremiers with Truffles

    Unbelievably luscious triple-crème studded with ultra-decadent black truffles. Makes every day a celebration! Read More

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