Piave Vecchio
Milk: Pasteurized Cows Milk
Origin: Italy
Aged a minimum of 12 months, Piave Vecchio has a flavor similar to Parmigiano Reggiano, but is a touch fruitier. An excellent cheese course or table cheese, it can also be used for grating.
Moliterno al Tartufo
Milk: Pasteurized Sheeps Milk
Origin: Sardinia
From Sardinia, a sharp and savory pecorino chock full of black truffles for a one-of-a-kind taste experience. A welcome addition to any cheeseboard, it is best paired with softer red wines such as Merlot.
Melkbus Truffle Gouda
Milk: Raw Cows Milk
Origin: Holland
Klare Melk Truffle Gouda is a mild and buttery cheese, with an abundance of Italian black truffle. Pair it with earthy red wines. Cooking will intensify the truffle flavors; try it in an omelette or grilled cheese sandwich!
Vermont Butter and Cheese Creamery Goat Logs
Milk: Pasteurized Goats Milk
Origin: Vermont, USA
These tangy and fresh goat logs are a perfect addition to salads, and are a great partner for our Bruschettini toasts, drizzled with olive oil and sprinkled with our Herb de Provence blend.
Bellavitano Balsamico
Milk: Pasteurized Cows Milk
Origin: Wisconsin, USA
Similar to aged Italian Asiago, but with a decidedly American twist. Sharp and nutty with a touch of sweetness, the exterior is washed with Balsamic Vinegar de Modena.
Mt. Vikos Feta
Milk: Pasteurized Sheep and Goat Milk
Origin: Greece
Creamier and less salty than many commercial varieties, our imported Greek Mt Vikos Feta is great in salads and cooked dishes, or on its own with crusty bread and olive oil.
El Trigal 6 Month Manchego
Milk: Pasteurized Sheeps Milk
Origin: Spain
The Corcuera family were the first in all of Spain to commercially produce Manchego cheese. Their El Trigal 6 month is perfectly balanced; full of flavor with a firm yet creamy texture from the rich sheep’s milk, it’s a real crowd pleaser!
Red Wax Gouda
Milk: Cow’s Milk
Origin: Holland
Our mild and creamy young gouda is a great choice for children, as well as for those who simply prefer a mild semi soft cheese.
Comte Rivoire et Jacquemin 15 month
Milk: Raw Cow’s milk
Origin: France
Rivoire et Jacqeumin is a well-respected producer in the Jura region of France. Their 15 month Comte is complex and flavorful, with a dense texture. Excellent when used in gratins or melted in sandwiches such as a Croque Monsieur!
Gruyere, Rolf Beeler
Milk: Raw Cow’s Milk
Origin: Switzerland
Rolf Beeler is a world renowned affineur, and is known as “the Pope of Swiss Cheese.” These Gruyeres comes from a single producer, and are then aged for a minimum of 16 months. The result is a depth of flavor and texture like no other.
Red Dragon
Milk: Cow’s Milk
Origin: England
A rich and creamy young cheddar with the addition of mustard seeds and ale. Not hot, but very flavorful; great for a casual cheeseboard or for lunch with cured meats.
Harlech
Milk: Cow’s Milk
Origin: England
A mild yet flavorful cheese with an added kick from the addition of horseradish and parsley.
Fiore Sardo
Milk: Pasteurized Sheep's Milk
Origin: Sardinia
Fiore Sardo is a great partner for the classic antipasto ingredients that we all know and love such as sopressata, salamis, roasted peppers, olives and especially our artichoke tapenades and rustic cream of eggplant and pepper.
Bellavitano Merlot
Milk: Cow’s Milk
Origin: Wisconsin, USA
From the same producers as our popular Bellavitano Balsamico, this aged beauty is bathed in Merlot wine which imparts a fruitiness to the flavor and aroma of the cheese.
Black Diamond 2 yr Cheddar
Milk: Raw Cow’s Milk
Origin: Canada
Canada is recognized the world over as a producer of great block style cheddars. The Black Diamond 2 Year provides all the classic sharp and savory flavors that will keep you coming back for just one more bite!
Taleggio
Milk: Cow’s Milk
Origin: Italy
Semi soft and pleasingly rich on the palate, Taleggio delivers a full flavor and is perfect with an earthy red wine, sliced salami, and crusty bread.
Bucheron
Milk: Goat’s Milk
Origin: Wisconsin, USA
Based on the classic French “buche” (log) style of chevre, Bucheron is a perfect choice for those who prefer a less “goaty” cheese. Try it paired with fig jam and your favorite cool crisp white wine.
Mohawk Mist
Milk: Goat’s Milk
Origin: New York, USA
Made by Cochran Farms in the idyllic Hudson Valley, Mohawk Mist is a young mild goat cheese that can be enjoyed at any time of day. Try it for breakfast with our Strawberry Lemon Lavender Preserves on toast for a slice of heaven on earth!
Oriskany
Milk: Goat’s Milk
Origin: New York, USA
Cochran Farm’s Oriskany is their take on the classic Loire Valley chevre. Beneath the flavorful rind is an earthy and fudge textured cheese with a true farmhouse flavor. As they age the interior of the cheese develops an almost liquid creaminess towards the rind.
Apres Soleil
Milk: Raw Cow’s Milk
Origin: Switzerland
Similar to Comte and Gruyere, Apres Soleil develops it’s one of a kind flavor and texture from the unique aging process that takes place in an above ground sunlit aging facility. The resulting cheese is a bit brighter in flavor than your typical Swiss mountain cheese.
Blue D’ Auvergne
Milk: Cow’s Milk
Origin: France
Our favorite all purpose blue, Blue D’ Auvergne is firm enough to slice, yet still possesses a creamy mouth feel and full balanced flavor with no blue cheese “bite” . A well made and elegant cheese that represents great value.
St. Agur
Milk: Cow’s Milk
Origin: France
Rich with a spreadable texture, this customer favorite is great spread onto crackers or crusty bread. Full flavored and slightly sweet with a pronounced yet approachable blue flavor.
Abbey Wrestler
Milk: Thermized Cow’s Milk
Origin: Switzerland
A monastery cheese produced at Abbey Einsiedeln, famous for the many pilgrimages that have been made to it’s breathtaking mountaintop location. Semi soft and full flavored with a luxurious mouth feel. Excellent with cured meats and fresh fruit.
Humboldt Fog
Milk: Pasteurized Goat’s Milk
Origin: California, USA
An American classic, Humboldt Fog is instantly recognizable by the line of edible blue vegetable ash across it’s equator. Crumbly, tart and balanced at the center of the cheese, the edges nearer the rind offer a softer, creamier textural and flavor contrast.
Truffle Tremor
Milk: Pasteurized Goat’s Milk
Origin: California, USA
Essentially a diminutive version Humboldt Fog sans the vegetable ash, the cheese is generously dotted with black truffle for an elegant taste experience. Excellent with an earthy Pinot Noir from the US Northwest.
Jake’s Aged Gouda
Milk: Raw Cow’s Milk
Origin: New York, USA
Made in Western New York State, this cheese has all of the pleasing aged gouda “crunch” and nuttiness found in the traditional Holland versions, with a touch of an aged Italian cheese flavor due to their unique production methods. A true crowd pleaser.
Roomano Pradera
Milk: Cow’s Milk
Origin: Holland
Nutty and crumbly with a distinct butterscotch flavor and crunchy “crystals” , this classic aged gouda is one of customer favorites. Try it for your next gathering and you will see why! Great with beer or sturdy red wines, it is also one of the few cheeses that can stand up to spirits.
Bay Blue
Milk: Cow’s Milk
Origin: California, USA
Produced in coastal Marin County, Bay Blue offers a dense yet crumbly texture and a sweet finish. Excellent after dinner, it will also shine on a salad or melted on top of a grilled steak. Pairs beautifully with softer reds (Merlot; aged Bordeaux) or dessert wines.
Roquefort, Gabriel Coulet
Milk: Raw Sheep’s Milk
Origin: France
Roquefort is prized the world over for it’s rich and buttery texture and assertive blue flavor. Produced by the Coulet family since 1872, their award-winning Roquefort represents great quality and value.
St. Stephen
Milk: Cow’s Milk
Origin: New York, USA
Produced in the Hudson Valley, St. Stephen is a smooth, rich , and buttery triple cream, which develops an almost runny texture as it ages. Unlike many other triple creams, the rind remains delicious and stable even in a more aged model.
Harbison
Milk: Cow’s Milk
Origin: Vermont, USA
In the tradition of European cheeses such as Vacherin Mont d’Or, Harbison is wrapped in a rustic spruce bark that lends a woodsy, earthy flavor note to the cheese. To serve simply cut off the top rind and scoop out the creamy interior on to your favorite bread or cracker.
Brie
Milk: Cow’s Milk
Origin: France
Our imported Brie is perfect for cheeseboards and sandwiches, and will pair beautifully with any of our fruit jams and Marcona Almonds.
The Blue Jay
Milk: Cow’s Milk
Origin: Wisconsin, USA
The cheesemakers at Deer Creek enrich their Quintiple Cream Blue Jay blue cheese with farm fresh cream for a buttery flavor and texture. The addition of crushed juniper berries result in a unique flavor and textural experience.
Roaring Forties Blue
Milk: Cow’s Milk
Origin: Australia
A product of the verdant pastures of the region, Roaring Forties Blue is rich and dense with a slightly sweet finish and a full, nutty blue cheese flavor and bouquet. Great on a cheeseboard or on top of a salad.
Secret de Scey (Morbier)
Milk: Cow’s Milk
Origin: France
Raw milk Morbier is no longer available in the USA. The Secret de Scey is the best replacement we have found and boasts many of the same flavor notes found in the original. Semi soft with a full flavor , it’s a great choice for cheeseboards or a casual lunch with charcuterie and crusty bread.