This pasteurized goat's milk cheese hails from Vermont's great Vermont Creamery. Slightly aged, the interior is thick and dense with a softer exterior. Tart and minerally, it pairs well with a white or red burgundy, dependent upon the weather.
A pasteurized goat's milk cheese from Vermont. Sprinkled with ash and aged only ten days before being put out to market, this cheese will have a soft and super creamy interior which will becomes more pronounced in flavor as it ages. We enjoy this cheese with an austerely dry French rose.
Made by Soyoung Scanlan at Andante Creamery in Petaluma, this cheese is unique, subtle, sublime. The outside is rubbed/washed in blackberry conserve and brandy everyday until the rind starts to form. From the wash, an inherent sweetness and tartness are imparted.
Made by Mary Keehn in Humboldt County, California, this is the flagship of American goat cheese making. At the front you will taste buttermilk followed by floral notes from grazing and finish with bright citrus.
Pasteurized goat's milk cheese from the region of Leon, Spain. This cheese is made with the milk of Alpine goats. Although each log may differ slightly in flavor, the overwhelming flavors found are bright notes of grass, sunshine, and chlorphyll to be finished with lemon and bright citrus to finish!
Made from the geniuses at Cypress Grove, this cheese is what we like to consider the true cotton candy of cheese. Midnight Moon is made in Holland of organic, pasteurized goat's milk. Nutty, sweet, and slightly salty, this cheese pairs beautifully with zinfandel!
A raw goat's milk cheese from the AAArdennes region of Belgiuum. The semi-soft cheese carries an upfront aroma of lemon juice, a touch of pinenut, and a grassy finish. We like to pair this cheese with a saison beer born out of the Saison Renaissance in America.
An aged goat cheese from Sardinia is a rare find, but it is also a delicious one! Made in the same recipe as Pecorino Fiore Sardo, this cheese is poured as an uncooked curd into its mold, slightly smoked, then left to ripen in cool cellars. There's a kick of black pepper flavor on the palette, which finishes with the saltiness we associate with pecorino style cheese.
This little gem is from the French Basque. It's also up for the title of oldest surviving cheese recipe said to date back almost 4,000 years. Like many cheeses with long, storied histories, there's a reason they survive: because they are delicious. This cheese, while still mild, has nuttiness, sweetness, tartness, and balance. We like it with a not-too-buttery chardonnay.
The pride of sheep's milk cheese making, this cheese has an ancient heritage, produced in the French Basque for as long as anyone can remember. The cheese is firm but melt-in-your-mouth creamy. You'll also taste the tanginess of the sheep's milk toward the end with a touch of fruitiness. This cheese pairs well with everything.
Another cheese with a long, storied history. Manchego is a sheep's milk cheese aged between 60 days and two years. We carry both a young and aged variety. Made from the milk of the manchega sheep breed, this cheese is very specific in its recipe. It's always yummy with some Marcona almonds and a glass of Rioja!
Zamorano is made from the raw milk of the Churra sheep breed in the Castile-Leon region of Spain. It is a bit creamier than Manchego and lacks the grainy texture. With notes of caramel and grass, this cheese pairs beautifully with a Rioja.
This soft ripened sheep's milk cheese is rubbed with annato to create the orange finish on the rind. The creaminess of this cheese along with a robust, but by no means offensive, flavor profile makes for a crowd favorite! Made in the Lyon region of France, this cheese pairs well with a pinot noir.
This cheese is made in Vermont from raw sheep's milk. It is aged for three-five months and is ready for market near the end of summer. his cheese is quite firm in texture and earthy in flavor profile, complimented by green herbs.
This Italian pecorino is liberally studded with black peppercorns and infused with saffron. Yeah, for real. It is perfect for finishing a risotto with it for an extra punch of flavor or for shaving on a pasta. This cheese is also great for a delicious snack.
This sheep's milk cheese dates back to Roman times when it was part of the standard soldier diet. The cheese is dry-salted by hand and aged for up to a year. This is one of the most well respected and well known cheeses in the world. Grate on pasta or snack on with a glass of sangeovese.
Made on the island of Sardinia, this cheese dates back to the bronze age. It's also known as Pecorino Sardo. An uncooked curd is pressed into its mold to age then slightly smoked and finally set in a cool cellar to age. This cheese is part of a staple diet to the people of the island who have been known for their longevity.
This gem from the French Basque is the texture and consistency of what you should always expect out of southern style mac'n'cheese. Made from sheep's milk, this cheese is firm but is never cooked. It is pulp pressed and matured slowly over six months. Mild and creamy, this is one of those perfect crowd pleasing cheeses.
Truffles. Oh yes truffles. How about a beautiful pecorino with truffle pate in it? Sure! Then Moliterno al Tartufo is what you are seeking. The truffle is added after the cheese has started to age. This gives the cheese a salty and sharp flavor and then finishes with the truffle. The perfect balance.
This is a traditional Spanish Basque cheese. Raw sheep's milk is formed into its shape by a mold. The flavor is nutty and grassy finishing with a touch of smoke. While today the cheese is smoked intentionally, originally the cheese developed its distinct smoky flavor as it was aged in mountain huts where people burned fires and did not properly ventilate their homes.
This cheese is made by Bleating Heart Creamery in California. Named for the Queen song, this cheese has a curvacious wheel. The flavors of grass, funk, and nuttiness come through with each bite. Don't eat this cheese cold (nor any for that matter) because the flavors develop and come through when it is closer to room temperature.
This raw sheep's milk cheese is from the Extremadurma region of Spain named for its city of origin, Casar de Caceres. This cheese is made by curdling the milk, not with rennet, but with a coagulant found in wild thistle. Isn't that the darndest thing? It is traditionally eaten by slicing the top off and scooping out the innards to share with friends and family. This cheese is pungent and is not, necessarily, for the faint of heart.
A sheep's milk gouda from Holland. This cheese was purely created for the English market as the name does not translate into Dutch. Crystally, crunchy, yummy crowd pleasing favorite.. Enjoy with an IPA or heavy hopped beer.
This is the reason that people love or hate stinky cheese. Made on either side of the Vosges mountains from the Vosgiennes cows' milk, this cheese is grassy and woody, stinky and borderline offensive, depending on how ripe it is. Enjoy with a riesling and stink out your friends at your next get together!
This raw gemcake, made from the milk of Jersey and Brown Swiss cows in Connecticut, is brine bathed twice a week to create the most pungent of flavors. This cheese is farmy, fresh, and funky.
A raw cow's milk cheese from Virginia comes to us from Meadow Creek Dairy. The rich and beefy flavor yields to fresh grass and sweet milk towards the end of its palette. This one is great with a slightly grassy but full finish pale ale.
This is a classic French cheese that is known for its ash layer in the center. The ash was utilized to keep the cheese safe as it was ladled into shape in two phases. Today the ash is kept to honor that history. The flavor is rich and creamy with a bitter ending. It is said to pair well with a sweeter wine. Together, they're perfect!
For cheese, this is the pride of Burgundy in France. Stinky and runny, lovable and maybe slightly misunderstood. Enjoy this cheese with either a red or white Burgundy wine and feel like you're enjoying France on holiday in the summer.
This hard Alpine Swiss cheese is everything you could want or need in a cheese. We call it the evolutionairy bite! Salty, fruity, grassy with a finish of tree bark.
The flagship prized round of triple cream from Cowgirl Creamery lives up to its esteemed reputation. Notes of mushroom and grass will dance across your tongue as you enjoy this dense and fantastic round of perfection. It's perfect with bubbles and for any occassion.
A double cream (meaning 60% butterfat in solid form) which makes for a decadent crowd pleaser. This cheese is what most people expect when looking for brie. However, unlike brie, this cheese is concentrated through ultrafiltration. Enjoy with just about anything and everything.
This cheese can either taste like asparagus or broccoli depending upon the time of year. Coming from Normandy in France, it has a history dating back to the 12th-13th century. This is easily one of the more popular cheeses in France due to its easy eating nature!
A raw cow's milk sharp cheddar from Canada this cheese is aged for over three years, sometimes longer, to impart the perfect flavor. High acidity and low moisture are extremely important in cheddar making. Old Quebec definitely hits high marks for quality and in general bang-for-your-buck satisfaction.
The bandage gives you peatiness, the cave gives you slatiness, and the cheddaring process gives you acidity. What more do you want? Hailing from Wisconsin, this cheese just feels delicious, even at a glance. This one is perfect with bourbon. Craft, boutique bourbon and cheddar at room temp really do sound perfect right now.
Having a raclette party? No worries, we got you. French, Swiss, and American raclette are staples of our cheese case. This traditionally Swiss cheese has history dating back to the 13th century. Heated until melty and poured over all things yummy, raclette is a yummy dinner alternative when hoping to bring people together for a fun and interactive dinner.
Our oldest gouda, aged five years, has all the crystals, crunch, and butterscotch flavor anyone could hope for! The age on this cheese also imparts a faint whiff of grass on the nose. Enjoy this with a glass of zinfandel or an IPA. Either way, it'll make you smile!
Okay, to me, there is nothing that the people at Sequatchie Cove Farms can do wrong. Dancing Fern is an interpretation of French Reblochon and, for my money, the best you'll get here in the States. Made from the raw milk of Devon cows, this cheese is grassy, earthy, 'shroomy and perfection. If you're going to make a cheese and make it in a style of a French staple, this is the gold standard of how to do it.
Perfect for sandwiches or snack, this cheese from Catalonia is easy eating and still complex. Although the rind is washed, the smell is more pungent than the bite. Buttery and salty with a slightly bitter aftertaste, enjoy this cheese with some grenache, Marcona almonds, and a hunk of crusty bread.
Ubriaco means "drunken" in Italian. You see where we are going here. Washed in the leftover gallons of prosecco with the skins and all, this raw milk favorite immediately smells of the grapes and tastes of salt and earth. It pairs well with wine and is a fun addition to a cheese plate.
Wrapped in fig leaves that have been soaked in Tennessee whiskey, this cheese reminds us why blues are amazing and not to be taken lightly. Sweet and tart, buttery and funky, this cheese is a breath of fresh air on any cheese board. Thank you Sequatchie for keeping our faith in raw milk American cheeses alive.
This cheese from Rogue Creamery in Oregon is a fan favorite. The long aging process of the cheese allow for a firmer paste and natural rind to form. Fruity, salty, with a finish of slate - It is pasteurized so everyone can enjoy!
A blue goat's cheese is not always easy to find, yet we have one! Made in Taleggio in the Lombardy region of Italy, this cheese is very similar in style to gorgonzola dolce. Thick, creamy, sweet and tangy, think of this cheese as a beautiful goat's milk feta studded with blue!
This is a double cream cheese innoculated with beautiful blue. Probably considered one of the most approachable and friendly blues you can find, this is a perfect introductory blue cheese. Throw it on a plate to scare your friends who swear they don't like blue cheeses. Chances are one bite will change their minds.
A raw 3 milk (cow, goat, sheep) classic that comes from Spain. This cheese is the perfect example of borderline offensive blue cheese. Strong aroma, big acidic bite, it welcomes sips of red wine and sweet fruit to counter act its flavor explosion. This is a perfect cheese to top your ribeye.
Another bold and spicy blue from Spain, Valdeon is everything and more you could want from a blue. Made from goat's and cow's milk, this hearty blue cheese is well balanced with spice, slight sweetness, and salt.
Mainly made in the northern regions of Piedmont and Lombardy, Italy, this cheese comes in two forms: Dolce and Piccante. Gorgonzola Dolce is sweeter and softer. We like it on turkey sandwiches or mixed with creme fraiche to create a perfect spread. Gorgonzola Piccante is much more robust and firmer. This is ideal for roast beef and snacking with a touch of honeycomb.