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.
Bleu Mont Bandaged Cheddar
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.