Cheese & Dairy

Soft, spreadable goat cheese, marinated in blended Australian Extra Virgin Olive oil, garlic and herbs. This luxurious cheese is incredibly addictive and very versatile.

Our Description

Is this the best cheese in the world?  This extraordinary Australian delight is made from a blend of goat and sheep's milk then marinated in Extra Virgin Olive Oil with fresh thyme and peppercorns, and it's certainly in the conversation.  

Pair with your favorite fruit forward red,  

Martin Johnson, Cheesemonger

Ferme de La Tremblaye Camembert Fermier — Yvelines, France

Ferme de La Tremblaye is a working farm in the Yvelines department of Île-de-France, producing one of the most authentic Camemberts available outside of Normandy. This is a true fermier — a farmhouse Camembert made with raw or lightly pasteurized milk from the farm’s own herd, shaped by hand, and aged with the kind of care that industrial producers simply cannot replicate. The result is a Camembert of rare depth and character: dense, funky, and deeply savory, with none of the bland, rubbery texture of supermarket versions. Our French customers — a discerning crowd — call it the best Camembert on this side of the ocean. We’re not inclined to disagree.

The aroma is boldly fungal and earthy. On the palate, dense mushroom and forest floor notes give way to distinctive roasted root vegetable flavors and a robust, endive-like bitterness on the finish. Rich, complex, and unapologetically savory — this is Camembert for people who know what Camembert is supposed to taste like.

“Is this the best Camembert available on this side of the ocean? That’s what our legion of French customers say, and who are we to disagree? Dense fungal overtones are followed by distinctive reminiscences of roasted root vegetables and a robust, endive-like finish. Put another way, it’s savory cheese bliss.” — Martin Johnson, Cheesemonger | 67 Gourmet

• Producer: Ferme de La Tremblaye, Yvelines, Île-de-France, France
• Style: Farmhouse Camembert (fermier), soft-ripened
• Milk: Cow’s milk
• Size: 250g
• Flavors: Mushroom, forest floor, roasted root vegetables, endive, savory finish
• Serve With: Crusty baguette, cornichons, fig jam, toasted walnuts, apple slices
• Pair With: Sancerre, Pinot Noir, Champagne, Norman cider

The finest farmhouse Camembert on this side of the Atlantic — dense, funky, and deeply savory from a working farm in the Yvelines.

Nestled in the rolling hills of Piedmont's Alta Langa — the high Langhe, where the air is cool and the pastures are rich — Caseificio dell'Alta Langa has built a reputation as one of Italy's finest artisan cheesemakers. Their cheeses are rooted in the pastoral traditions of the region, crafted with milk from local farms and shaped by generations of expertise.

La Tur is their most beloved creation, and a perennial crowd favorite. Made from a blend of cow, sheep, and goat milk, it is a cheese of remarkable character: the interior is almost mousse-like in texture, yielding and airy, while the edges turn gooey and luscious as it ripens. The flavor is rich and buttery, with a gentle tang from the goat and sheep milk that keeps it from ever feeling heavy. Elegant, approachable, and deeply satisfying.

La Tur is exceptional on a cheese board alongside honeycomb, walnuts, and dried fruit, and pairs beautifully with sparkling wine, Moscato d'Asti, or a light Barbera. A cheese that earns its place at any table.

Cheese Details

• Mixed milk: cow, sheep & goat
• Producer: Caseificio dell'Alta Langa, Piedmont, Italy
• Texture: mousse-like interior, gooey edges when ripe
• Flavor: rich, buttery, with a gentle tang
• Weight: 6oz
• Pairs with: sparkling wine, Moscato d'Asti, Barbera, honeycomb, walnuts, dried fruit

Rogue Creamery Smokey Blue — Central Point, Oregon, Priced Per Ounce

Smokey Blue is one of America’s most celebrated artisan cheeses — and one of the most original. Handcrafted at Rogue Creamery in Central Point, Oregon from rBGH-free cow’s milk, it begins as a classic Oregon blue before undergoing something extraordinary: 16 hours of cold-smoking over local hazelnut shells. The result is a cheese unlike any other — deeply savory, subtly sweet, and layered with a distinctive smoky finish that lingers long after the last bite. It has earned a World Cheese Award and a devoted following among chefs and cheese lovers across the country.

The paste is velvety and rich with bold blue veining throughout. On the palate, the characteristic tang and earthiness of blue cheese is beautifully tempered by the gentle sweetness of hazelnut smoke, creating a complex, harmonious flavor that is simultaneously bold and approachable. The finish is long, smoky, and deeply satisfying.

• Producer: Rogue Creamery, Central Point, Oregon, USA
• Milk: rBGH-free cow’s milk
• Style: Cold-Smoked Blue Cheese
• Smoking: 16 hours over Oregon hazelnut shells
• Awards: World Cheese Award winner
• Tasting Notes: Bold blue tang, hazelnut smoke, velvety paste, subtle sweetness, long smoky finish
• Pricing: Per ounce
• Best Paired With: Full-bodied reds, late-harvest whites, Port, honey, walnuts, dried figs, charcuterie

Bold, smoky, and utterly original — Rogue Creamery’s Smokey Blue is the American artisan cheese that belongs on every serious cheese board.

Jasper Hill Farm Harbison Mini — Vermont, USA

Vermont cheesemakers have better things to do than imitate Europe — they innovate upon it. Harbison is the proof. Jasper Hill Farm, the celebrated Greensboro, Vermont creamery that has redefined American artisan cheese, wraps this classic soft-ripened wheel in a band of spruce bark harvested from the woods surrounding their farm. At its heart, Harbison is rich with mushroom, roasted root vegetable, and forest floor flavors. But the spruce bark changes everything: it lends a gentle earthiness and a whisper of smoke to the finish, holds the cheese together as it ripens, and transforms it into something almost spoonable — a cheese that is as beautiful to look at as it is to eat. The 5 oz mini format is perfectly sized for one or two people and makes a stunning centerpiece on any board.

Let it come fully to room temperature, slice off the top rind, and go in with baguette shards, flatbreads, or crudité. The spruce bark keeps it contained and makes for a presentation straight from the box.

“A classic brie, full of mushroom-ey and roasted root vegetable flavors, wrapped in spruce bark — which yields a gently earthy, even smoky finish.” — Martin Johnson, Cheesemonger | 67 Gourmet

• Producer: Jasper Hill Farm, Greensboro, Vermont, USA
• Milk: Cow’s milk, soft-ripened
• Rind: Spruce bark-wrapped
• Size: 5 oz mini — ideal for 1–2 people
• Flavors: Mushroom, roasted root vegetables, gentle earthiness, smoky finish
• Serve With: Baguette, flatbreads, crudité, honeycomb, toasted walnuts
• Pair With: Prosecco, Champagne, Chardonnay, Pinot Noir, hard cider

One of America’s most celebrated artisan cheeses — Harbison Mini is the spruce-wrapped Vermont original that belongs on every board.

Bliss.  Pure, unadulterated bliss.  Yes, we're talking about a butter, but the RLM Beurre de Baratte is a butter like no other.  Smooth, creamy and sweet with big chunks to salt.  It's a cheat code to melt into pasta, atop grilled proteins or in popcorn, but seriously, all you really need is a spoon.  

Pair it with a Jura Chardonnay (yeah, really!)

Martin Johnson, Cheesemonger 

Jasper Hill Farm — Sherry Gray — Greensboro, Vermont

Sherry Gray is an emblem of Vermont cheesemaking ingenuity — and one of the most original American cheeses being made today. Jasper Hill took two disparate French traditions and fused them into something entirely their own: a double-cream Brie ripened in ash, where the Loire Valley meets the Brie de Meaux. The ash coating is not merely aesthetic; it tempers the surface pH of the fresh wheel and fosters the development of a thin, even bloom of flora that gives Sherry Gray its distinctive stony complexion and complex rind character. The extra cream and a relatively long culturing time create an almost whipped interior texture that coats the palate in buttery richness. 7oz wheel.

The paste is silky and yielding, with a texture that borders on mousse — rich, luscious, and deeply satisfying. The flavor is buttery and smooth up front, with earthy, mushroomy notes from the bloomy rind and a gentle, approachable finish that never overwhelms. It is the kind of cheese that disappears from the board before anything else does. Pair it with your favorite sparkling wine and let it do the rest.

Martin Johnson, Cheesemonger, 67Gourmet — "Buttery, smooth and earthy, Sherry Gray is an emblem of Vermont cheesemaking ingenuity. It’s a double cream Brie, ripened in ash — the Loire Valley meets Brie. What results is a creamy cheese with an approachable finish."

• Producer: Jasper Hill Farm, Greensboro, Vermont, USA
• Milk: Pasteurized cow’s milk & cream
• Style: Double-cream bloomy rind, ashed
• Rind: Ashed bloomy rind
• Format: 7oz wheel
• Tasting Notes: Buttery, silky, mushroomy, earthy rind, whipped texture, approachable finish
• Allergens: Contains milk
• Best Paired With: Champagne, Crémant, Pet Nat, dry rosé, honeycomb, sliced pear, toasted baguette, marcona almonds

The Loire Valley meets Brie de Meaux — made in Vermont, and better for it.

Fromagerie Jean Perrin ‘Le Secret des Lys’ — France, 2.8 oz

From Fromagerie Jean Perrin in Franche-Comté, Le Secret des Lys is a luscious, cake-like French soft cheese nestled in a charming terracotta pot that doubles as a baking vessel. Its earthy, mushroom-scented bloomy rind gives way to a buttery, creamy interior with a delicate citrus tang — clean, balanced, and utterly moreish. The terracotta pot is not just packaging; it is part of the experience, designed to go straight from the refrigerator to the oven.

For the full effect, remove from packaging, warm gently in the oven, and serve directly from the pot with a crusty baguette. At room temperature it is equally compelling — spread onto bread with honeycomb or toasted walnuts, or paired with a white Burgundy, Champagne, or a light Pinot Noir. A showstopping finish to any meal, and one of the most distinctive small-format cheeses we carry.

🇫🇷 “A luscious, cake-like soft cheese — earthy, buttery, and utterly moreish.” — Fromagerie Jean Perrin

• Producer: Fromagerie Jean Perrin
• Region: Franche-Comté, France
• Milk Type: Cow’s milk
• Style: Soft, bloomy rind
• Size: 2.8 oz (terracotta pot)
• Best Served: At room temperature or oven-warmed in the pot
• Pairs With: Crusty baguette, honeycomb, toasted walnuts, white Burgundy, Champagne, light Pinot Noir

A pantry essential for anyone who takes their cheese seriously.

"Vermonters typically have better things to do with time than imitate European cheese traditions; instead, they innovate on them. Lazy Lady Thin Red Line is a great example — a Loire Valley-style ashen pyramid of creamy goat cheese (that's very French), bisected by a layer of smoked paprika (that's very Vermont). Pair it with your favorite summery white wine." — Martin Johnson, Cheesemonger | 67Gourmet

One of the most visually striking and flavor-forward cheeses in the American artisan canon. The 'thin red line' of smoked paprika cuts through the center of this bloomy-rind pyramid, delivering a flavor that is equal parts fresh chèvre and chorizo — creamy, tangy, sweet and subtly smoky all at once.

Tasting Notes

• Appearance: Loire-style ashen pyramid with a striking red paprika line through the center
• Texture: Creamy and luscious beneath a delicate bloomy rind
• Flavor: Fresh chèvre tang meets sweet, smoky paprika — a hybrid of goat cheese and chorizo
• Finish: Tongue-tingling sweet spice with a clean, bright finish

Farm Notes

• Farm: Lazy Lady Farm, Vermont
• Milk: 100% goat's milk
• Style: Bloomy rind pyramid, Loire Valley-inspired
• The Red Line: A dusting of smoked paprika — eye-catching contrast and tongue-tingling sweet spice
• Sustainability: 100% off-grid farm powered by solar and wind energy
• Origin: Vermont, USA

Pairing Suggestions

• Wine: Summery whites — Sancerre, Pouilly-Fumé, Albariño, dry Rosé
• Crackers: Knekkebrød, water crackers, or seeded flatbreads
• Accompaniments: Honey, fig jam, Marcona almonds, fresh herbs
• Board: A showstopper centerpiece for any cheese board

Lazy Lady Farm is one of Vermont's most celebrated artisan creameries — a true off-grid operation run with passion, creativity, and a distinctly Vermont spirit. Thin Red Line has quickly become one of their most beloved and iconic cheeses.

Pasteurized milk, vinegar, enzymes, salt. Contains milk. 

At Narragansett Creamery, we make cheese everyday because we love to and because we believe in freshness. We use local milk, kind bacteria, vegetable-based rennet, salt and nothing else. While we are not certified organic, we are thoughtful in our actions and our purchases.  We support fair-trade and local ingredients to the best of our ability and our farmers pledge to not use growth hormones. We are proud to be a family-owned company supported by the Southern New England community we belong to.  

Is it a cheddar or a Gruyere?  

The answer is both!  It's a cheddar highlighted by savor and sharp flavors, but this unique Vermonter is made with some Gruyere cheese culture which yields sweet, nutty overtones too.  It melts beautifully and pairs with your favorite red wines.  

Martin Johnson, Cheesemonger

Fulvi Pecorino Romano del Lazio DOP — Nepi, Lazio, Italy

Fulvi is the benchmark for what Pecorino Romano was always meant to be — and it is categorically different from the mass-produced versions most people know. Made from 100% whole, unpasteurized sheep’s milk collected from Sopravissana and Siciliana breed flocks in the Roman countryside, and produced in Nepi just 15 miles north of Rome, this is an ancient cheese with an unbroken lineage. Aged a minimum of 10 to 12 months and coated in traditional black wax, Fulvi carries the DOP designation that guarantees its Lazio origin and production standards. The key distinction: Fulvi uses whole milk, not skimmed — giving it a higher butterfat content, a less dry texture, and a less aggressive saltiness than Sardinian Pecorino Romano. The result is a cheese that is rich, complex, and deeply versatile: magnificent grated over pasta, and equally rewarding eaten as is.

The paste is ivory-white and semi-firm with a dense, slightly granular texture that yields to a long, savory finish. The aroma is sheepy and pastoral, with a warm nuttiness and a gentle tang. The flavor is full and rounded — bold enough to stand up to a rich ragù, refined enough to eat with honey and a glass of Frascati.

• Producer: Fulvi, Nepi, Lazio, Italy
• Certification: Pecorino Romano DOP
• Milk Type: Whole, unpasteurized sheep’s milk (Sopravissana & Siciliana breeds)
• Style: Semi-firm, black wax coated, aged
• Aging: Minimum 10–12 months
• Size: 7oz
• Tasting Notes: Ivory paste, sheepy aroma, warm nuttiness, gentle tang, full savory flavor, long finish
• Best Paired With: Pasta all’Amatriciana, Cacio e Pepe, grilled lamb, honey, crusty bread, Frascati, or a medium-bodied Italian red

Ancient craft, Lazio terroir, whole milk integrity — Fulvi’s Pecorino Romano DOP is the benchmark for what this storied Italian cheese can truly be.

P’tit Sainte Maure d’Antan — Fromagerie Poitou Chèvre, Deux-Sèvres, Poitou-Charentes, France

The Loire Valley is the spiritual home of French chèvre — and Poitou-Charentes, just to the south, is where the tradition runs deepest. Fromagerie Poitou Chèvre has been crafting goat cheeses in the Deux-Sèvres with the same meticulous care for generations, and the P’tit Sainte Maure d’Antan is their most emblematic expression. Shaped in the traditional cylindrical log form and hand-molded in individual molds, it is aged between 12 and 25 days — long enough to develop a natural rind and a white, creamy paste with a smooth, melting texture, but short enough to preserve the fresh, lactic brightness that makes great chèvre so irresistible. This is French goat cheese at its most classic and most honest.

When young, the flavour is delicate and slightly acidic — clean, fresh, and lactic at its core. As it refines toward the 25-day mark, richer, earthier notes emerge: a gentle nuttiness, a whisper of mushroom, and a beautifully balanced complexity that speaks directly of the Poitevin terroir. The texture is smooth and melting, with a natural rind that adds just enough rustic character to make every bite interesting.

Hand-molded • Aged 12–25 days • Natural rind • Fromagerie Poitou Chèvre, Deux-Sèvres, France.

• Producer: Fromagerie Poitou Chèvre, Deux-Sèvres, Poitou-Charentes, France
• Milk: Goat
• Style: Aged chèvre, cylindrical log
• Aging: 12–25 days
• Rind: Natural
• Weight: 6oz
• Tasting Notes: Fresh lactic, delicate acidity, creamy texture, earthy depth, gentle nuttiness with age
• Wine Pairings: Sancerre, Pouilly-Fumé, Muscadet, dry Vouvray, light Pinot Noir, dry rosé
• Best Served: At room temperature on a cheese board, crumbled over salads, alongside crusty baguette and honey

The most classic expression of Poitevin chèvre — P’tit Sainte Maure d’Antan is the benchmark for what French goat cheese can be.

Milk from cows not treated with rbST (No significant difference has been shown between milk derived from rbST-treated and non-rbST-treated cows). Our Camembert is made in Normandy, the birthplace of traditional Camembert. Thanks to our unique know-how and craft, our Camembert has a earthly flavor and a silky texture, a cheese to enjoy at room temperature with your favorite wine and bread, a la francaise. Made in Normandy. Product of France.

Lush, buttery and sumptuous in the very best way, this Swiss delight offers melt on your tongue goodness. 

Jasper Hill Farm Willoughby | Washed Rind | Vermont | 8 oz

Willoughby is one of the most approachable washed-rind cheeses made in America — and Jasper Hill Farm, tucked into Vermont's Northeast Kingdom, is one of the most important artisan creameries in the country. Named after the pristine lake nearby, Willoughby is made from the milk of Jasper Hill's own Ayrshire cows, washed with brine to develop its characteristic rosy rind and that signature, gently funky aroma.

Inside, the paste is fudgy, smooth, and almost molten near the rind — rich and buttery, with a complexity that belies its mild demeanor. The funk is real but restrained: pleasantly dank rather than aggressive, making it the ideal entry point for anyone curious about washed rinds.

"Fudgy, pleasantly dank, and smooth in texture, this complex Vermonter comes from Jasper Hill, the great Northeast Kingdom cheesemakers. Its slight funk makes it the perfect gateway cheese for novices new to washed rind aromas. Pair it with your favorite Chenin Blanc or Vouvray."
— Martin Johnson, Cheesemonger 67 Gourmet.

• Producer: Jasper Hill Farm, Greensboro, Vermont
• Style: Washed rind, soft-ripened
• Milk: Pasteurized cow's milk (Ayrshire)
• Size: 8 oz
• Best With: Chenin Blanc, Vouvray, dry cider, crusty bread, honey, charcuterie

Fromagerie du Dauphiné Tentation de Saint-Félicien — Rhône-Alpes, France | 6 oz.

Tentation de Saint-Félicien is one of France’s most indulgent soft cheeses — and one of the most irresistible things on our cheese counter. Produced in the Rhône-Alpes by Fromagerie du Dauphiné, the celebrated makers of Saint-Marcellin and Saint-Félicien, this ultra-creamy cow’s milk cheese was originally crafted to make use of surplus cream and has since become a gourmet staple in its own right. Lush, silky, and impossibly rich, it delivers the elegance of a premium French soft cheese in a perfectly portioned 6 oz. format. Best enjoyed at room temperature, when its texture becomes spoonable and its flavors fully bloom.

The rind is natural and bloomy, giving way to a cloud-soft, yielding interior. The aroma is fresh and milky with a gentle earthiness. On the palate, it is rich and luscious without being heavy — a delicate tang balanced by a long, buttery finish that lingers with quiet elegance. It melts on the tongue and leaves you wanting more.

• Producer: Fromagerie du Dauphiné, Rhône-Alpes, France
• Style: Ultra-creamy soft cheese — natural bloomy rind
• Milk: Cow’s milk
• Size: 6 oz.
• Best Served: At room temperature — spoonable and fully bloomed
• Best Paired With: Crusty baguette, honeycomb, fresh figs, toasted walnuts, white Burgundy, Viognier, light Pinot Noir

An ultra-creamy Rhône-Alpes soft cheese at an honest price — Tentation de Saint-Félicien is the benchmark for what indulgent French cow’s milk cheese can be.

Classic English Cheddar is an entirely different experience than American cheddar.  These clothbound cheeses are dense and complex, highlighted by distinctive overtones of horseradish and mustard.  The Montgomery's is as classic as it comes; it's from Somerset County, home of a village called Cheddar, where the stuff was invented a long, long time ago.  

Pair with your favorite Bourbon.  

Martin Johnson, Cheesemonger

Firefly Farms Merry Goat Round — Accident, Maryland

The Merry Goat Round is Firefly Farms’ best-selling retail cheese — and it earns that distinction every time. Made in the Appalachian highlands of Garrett County, Maryland, Firefly Farms has been crafting award-winning artisan goat cheeses since 2002, drawing on the clean mountain air and pastoral landscape that define this corner of the mid-Atlantic. The Merry Goat Round is a soft-ripened chèvre with a bloomy, fully edible rind that develops beautifully at every stage of ripening. The texture is supple and impossibly creamy, the flavor is clean and bright, and the rind — as Firefly will tell you — is where the fullest, most complex flavor is concentrated. Chefs, caterers, and cheese lovers agree: this one deserves a giant round of applause.

The paste is snow-white and lush, with a fresh, clean goat’s milk character that is tangy without being sharp. As it ripens, the rind softens and the interior becomes increasingly supple and complex, developing earthy, mushroom-laced depth that contrasts beautifully with the bright, citrusy core. Bake it at 350°F until soft and smother it in honey — it transforms into something extraordinary.

Little secret: the fullest flavor is concentrated in the rind. Eat every bit of it. — Firefly Farms

• Producer: Firefly Farms, Accident, Garrett County, Maryland, USA
• Milk Type: Goat’s milk
• Style: Soft-ripened, bloomy rind chèvre
• Size: 6oz
• Tasting Notes: Snow-white paste, clean tangy goat’s milk, earthy bloomy rind, mushroom, bright citrus core, creamy finish
• Best Paired With: Baked with honey or apricot jam, sliced apple and baguette, dried fruits, candied nuts, dry Riesling, or Sauvignon Blanc

Appalachian craft, award-winning character — Firefly Farms’ Merry Goat Round is the benchmark for what American artisan goat cheese can be.

Le Gruyere AOP, aged for a minimum of 18 month. This Gruyere is the Reserve version of the Surchoix Gruyere, which got the World Cheese Award in November of 2022. Essentially, it is Surchoix aged for extra 6 month.

An uncompromising quality strategy is the basis for the affinage of long-ripened raw-milk cheeses – that is Gourmino's specialty. Traditional handcraft, generations of experience, careful, local processing of fresh raw milk, rich flowering pastures, and milk from happy cows are the basis for the perfect quality of the cheese – these are the values and traditions Gourmino wants to maintain and promote.

Gourmino belongs to the cheesemakers. Our skills lie in the affinage of long ripened cheeses made from raw milk. We use only the best quality cheeses selected from our own dairies. Our dairies are family businesses that use fresh milk supplied daily by local farmers. The cheese makers not only care passionately about their craft, they also have the necessary experience spanning years of excellent work and life in cheese. The sale of our products provides an inspiration for the future of our cheese makers and their families. All our work together embodies the highest representation of Swiss cheesemaking.

Rodolphe Le Meunier Crémeux des Cîteaux — Burgundy, France | 7oz

Rodolphe Le Meunier is one of France’s most celebrated affineurs — a Meilleur Ouvrier de France whose name on a cheese is a guarantee of exceptional quality and care. The Crémeux des Cîteaux is his triple-crème masterpiece: a sumptuous, cloud-like fresh cheese made from pasteurized cow’s milk enriched with crème fraîche, inspired by the monastic cheesemaking traditions of the Cîteaux Abbey in Burgundy. Silky, light, and impossibly smooth, it is one of the most luxurious fresh cheeses in the world — and at 7oz, it is the perfect size for a dinner party or an indulgent evening at home.

The texture is pure silk: cloud-soft and yielding, with a clean, fresh milky aroma and the faintest hint of cultured cream. On the palate, it is rich and luscious without being heavy, with a delicate tang and a long, buttery finish. It melts on the tongue and leaves you wanting more.

Martin Johnson, Cheesemonger, 67Gourmet — “If you look for a light, fresh cheese for the whole family — from toddlers to grandma — then Crémeux des Cîteaux is for you. Silky and light, simply very smooth cheese. Here you get the full taste of what a fresh artisanal cheese made from selected milk can give.”

• Affineur: Rodolphe Le Meunier (Meilleur Ouvrier de France), Burgundy, France
• Style: Triple-crème fresh cheese
• Milk: Pasteurized cow’s milk
• Size: 7oz (200g)
• Tasting Notes: Cloud-soft, silky, fresh cream, delicate tang, long buttery finish
• Best Paired With: Smoked salmon, Iberico ham, fig jam, honey, crusty baguette, Champagne, Chablis, or a light Pinot Noir
• Also Try: Spread on crostini, layer on finger food, or serve simply with jam and a crack of black pepper

A triple-crème from France’s greatest affineur — Crémeux des Cîteaux is the benchmark for what fresh cheese can be.

Lioni Latticini Stracciatella — New Jersey, USA

Lioni Latticini is one of America’s most respected fresh mozzarella producers, a family-owned New Jersey creamery that has been making handcrafted Italian-style dairy since 1975. Their Stracciatella — the luscious filling at the heart of burrata — is made fresh to order from 100% whole cow’s milk with no additives or preservatives. The name comes from the Italian stracciare, “to shred”: hand-pulled shreds of fresh mozzarella are folded into authentic Italian cream to create something that is simultaneously delicate and indulgent. It is one of those ingredients that elevates everything it touches — from a simple bruschetta to a composed pasta dish — with almost no effort required.

Spoon it over grilled bread with a drizzle of great olive oil and flaky salt. Fold it into warm pasta. Serve it alongside roasted tomatoes, prosciutto, or fresh figs. At 16 oz, this is a generous portion built for sharing — or not.

• Producer: Lioni Latticini, New Jersey, USA
• Milk: 100% whole cow’s milk
• Style: Fresh stracciatella (shredded mozzarella in cream)
• Made: Fresh to order, no additives or preservatives
• Size: 16 oz
• Serve With: Grilled bread, olive oil, roasted tomatoes, prosciutto, fresh figs, warm pasta
• Pair With: Pinot Grigio, Vermentino, Rosé, light-bodied reds, Prosecco

The soul of burrata, sold by the pound — Lioni’s Stracciatella is the fresh Italian classic that belongs in every serious kitchen.

Rodolphe Le Meunier | Tommette Brûlée | Basque Sheep's Milk Cheese | France | Priced per ounce

There are many semi-firm sheep's milk cheeses from the mountainous Basque country of southern France, but Tommette Brûlée is something apart. Several small dairies produce the little wheels, draining them for a few days before they are collected and brought to the cellars of famed affineur Rodolphe Le Meunier for further aging. There, the wheels are cleaned and turned for three to four months to ensure even, unhurried maturation.

Once the Tommette reaches ideal ripeness, Rodolphe's team torches the rind — adding a touch of caramelized sweetness and a burnished, deeply appealing exterior. The result is irresistible: silky, yielding paste with flavors of roasted cashews, brown butter, and tortilla chips, wrapped in a rind that carries the faintest whisper of smoke and caramel.

Melt slices over toast for a deeply comforting snack, or drizzle cubes with honey and peppery olive oil for an addictive appetizer. Either way, it disappears fast.

• Origin: Basque Country, France
• Milk: Sheep's milk, semi-firm
• Affineur: Rodolphe Le Meunier
• Aging: 3–4 months, torch-finished rind
• Flavor: Roasted cashews, brown butter, tortilla chips, caramel
• Pricing: Per ounce
• Pairs with: Honey, peppery olive oil, toasted bread, Basque cider, dry rosé, aged Rioja

A luxurious French churned butter from Rodolphe le Meunier, Meilleur Ouvrier de France, finished with delicate seaweed for a savory, ocean-kissed flavor. Rich, creamy, and beautifully balanced, this compound butter brings a subtle briny depth that makes simple food feel instantly elevated.

Spread over warm Sullivan Street Bakery bread, melt onto grilled fish or seafood, finish roasted vegetables, or use as a quick upgrade for potatoes, rice, pasta, or steak. Elegant, deeply flavorful, and ready to serve.

Approx. 8 oz.
Perfect with: crusty bread, oysters, lobster, scallops, grilled fish, roasted vegetables, and dry white Bordeaux.

Grafton Village “Shepsog” — Cave-Aged Cow & Sheep Milk Cheese, Vermont

Grafton Village Cheese Company has been one of Vermont’s most celebrated artisan cheesemakers since 1892, and Shepsog is their most intriguing and complex creation. The name is a portmanteau of “sheep” and “dog” — a nod to the pastoral Vermont tradition — and the cheese itself is equally playful and multifaceted. Made from thermized cow and sheep milk and cave-aged for 5 to 7 months, Shepsog is a firm cheese of remarkable personality: it draws simultaneously on the traditions of Basque sheep cheeses, Alpine styles, aged Cheddars, and aged Goudas, yet all of these influences cohere into something entirely its own — approachable, appealing, and endlessly interesting. Priced per ounce.

The texture is firm and smooth with the density that comes from careful cave aging. The flavor is layered and complex — nutty and slightly sweet from the sheep milk, with the savory depth of Alpine cheese, a hint of Cheddar tang, and the caramel richness of aged Gouda. Multiple personalities, all of them delicious. Pair with a Chenin Blanc, a Hazy IPA, or a glass of something sparkling.

Martin Johnson, 67 Wine — “This Vermont newcomer has multiple personality disorder in the very best way. It has characteristics of Basque sheep cheeses, Alpine cheeses, Cheddars, aged Goudas and several other styles, yet all of this coheres into an approachable, appealing firm cheese.”

• Producer: Grafton Village Cheese Company, Grafton, Vermont, USA
• Founded: 1892
• Milk: Thermized cow & sheep milk
• Aging: Cave-aged 5–7 months
• Texture: Firm
• Style: Basque / Alpine / Cheddar / Aged Gouda influences
• Pricing: Per ounce
• Best Paired With: Chenin Blanc, Hazy IPA, sparkling wine, charcuterie, honey, dried fruit, crusty bread

Five to seven months in the cave, 130 years of Vermont cheesemaking tradition — Grafton’s Shepsog is the cheese with multiple personalities and zero flaws.

Rodolphe Le Meunier Fromage d'Ossau — Basque Region, Pyrénées, France

Rodolphe Le Meunier is one of France's most celebrated affineurs — a Meilleur Ouvrier de France (MOF), the highest honor in French craftsmanship, and a master of the art of cheese aging. Based in Tours, Le Meunier selects and ages cheeses from the finest producers across France, bringing each to its peak of expression through meticulous cellar work and an uncompromising commitment to quality. His Fromage d'Ossau is sourced from the Basque region of the French Pyrénées — one of the world's great sheep's milk cheese traditions, where flocks of Manech and Basco-Béarnaise ewes graze on mountain pastures to produce milk of extraordinary richness and character. Aged to perfection by Le Meunier, this is Ossau-Iraty at its finest.

The paste is firm and smooth with a natural rind. The flavor is rich, slightly sweet, and deeply satisfying — subtle overtones of herbs, honey, and butter, with the gentle, rounded character that defines the great Basque sheep's milk cheeses. Clean and lingering on the finish, with a warmth that speaks of mountain pastures and centuries of tradition.

"Basque sheep's milk cheeses are made throughout Europe and North America, but some of the best are either from or have roots in the Basque regions of France. The cheese from there is renowned for smooth, gentle flavors: subtle overtones of herbs, honey and butter. From France, we have Fromage d'Ossau, aged by Rodolphe Le Meunier — if you haven't tried his butter, you haven't lived." — Martin Johnson, Cheesemonger, 67 Gourmet

• Affineur: Rodolphe Le Meunier, MOF, Tours, France
• Region: Basque / Pyrénées, France
• Milk: Sheep's milk
• Style: Semi-firm to firm, natural rind
• Flavor Profile: Rich, slightly sweet, herbs, honey, butter, smooth and gentle
• Pricing: Per ounce
• Best Paired With: Marcona almonds, quince paste, honey, charcuterie, crusty baguette, dried fruit
• Wine Pairings: Jurancon, Madiran, white Burgundy, Champagne, dry Rosé

One of the Pyrénées' great sheep's milk cheeses, aged by France's finest affineur — Rodolphe Le Meunier's Fromage d'Ossau is a benchmark of the Basque tradition.

Made by Cabot Creamery and matured by The Cellars at Jasper Hill Clothbound is an approachable but complex natural-rind, bandaged cheddar with a crumbly texture and nutty aroma. The flavor is deeply savory and slightly tangy with caramel sweetness to the finish.

Milk: Pasteurized goat's milk (Saanen breed)

Producer: Fromagerie l'Amuse / Cooperative dairy in Zijerveld, Netherlands

Affinage: Aged approximately 18 months

Style: Aged Gouda

Origin: Netherlands

Betty Koster founded Fromagerie l'Amuse in Amsterdam in 1989 alongside her husband Martin. A destination for serious cheese lovers, l'Amuse is celebrated for its rare, small-production Dutch gems — among them Wilde Weide and Terschelling. Betty's decades-long relationships with Dutch farmers, cheesemakers, and opleggers (affineurs) grant her access to an unparalleled range of wheels, selected and aged to her exacting standards.

"Black Betty" — also known as Brabander Reserve — is the crown jewel of that cellar. Pressed from the milk of Saanen goats and aged far beyond the typical Brabander, it develops a firm yet yielding paste studded with crystalline casein crunch. Layers of sweet caramel and toasted nuttiness unfold slowly, with a clean, bright finish that only goat's milk can deliver.

The reigning queen of aged Gouda, to which all others simply bow.

Pairings: Aged Riesling, Sauternes, Tawny Port, honeycomb, Marcona almonds, quince paste

Priced per ounce.

Jasper Hill Farm — Withersbrook Blue — Greensboro, Vermont

Jasper Hill Farm sits on 1,200 acres in the Northeast Kingdom of Vermont, one of the most remote and storied corners of American cheesemaking. The Kehler brothers built their underground Cellars here not just to age their own cheeses, but to create the infrastructure that would allow small Vermont farms to make world-class cheese. Withersbrook Blue is named for the winding forest brook that originates behind the creamery — a quiet, elemental detail that suits the cheese perfectly. Made from raw cow’s milk, it is aged for 60 days in the traditional cellar before being placed into a specialized pouch with a generous dose of Eden Ice Cider — a dessert cider made from apple juice naturally concentrated by Vermont’s freezing winter temperatures. The result is unlike any other blue in the case. Priced per ounce.

The paste is creamy and yielding, with bold blue veining and a flavor profile that moves from savory to sweet in a single bite. The raw milk brings depth and funk; the ice cider adds a honeyed apple sweetness and a gentle acidity that softens the blue’s edge without taming it. The finish is long, complex, and quietly extraordinary — the kind of cheese that makes people stop mid-conversation.

Jasper Hill Farm — "Withersbrook Blue is a raw milk blue named for a winding forest brook that originates behind our creamery. After 60 days of traditional cellar maturation, this cube is placed into a specialized pouch along with a healthy dose of Eden Ice Cider — a dessert cider made from apple juice naturally condensed by Vermont’s freezing winter temperatures."

• Producer: Jasper Hill Farm, Greensboro, Vermont, USA
• Milk: Raw cow’s milk
• Style: Blue, cave-aged with Eden Ice Cider finish
• Aging: 60+ days, Jasper Hill Cellars
• Rind: Natural
• Format: Priced per ounce
• Tasting Notes: Creamy paste, bold blue veining, savory funk, honeyed apple sweetness, long complex finish
• Allergens: Contains milk
• Best Paired With: Vermont honey, toasted walnuts, dried figs, pears, Sauternes, Port, Vermont hard cider, stout

One of Vermont’s most original blues — raw milk depth meets ice cider sweetness in a cheese that earns its place on any serious board.

Uplands Cheese in Wisconsin produces only two cheeses, and Pleasant Ridge Reserve is among the most decorated in American history. It has won three Best of Show awards from the American Cheese Society (2001, 2005, 2010) and the U.S. Championship Cheese Contest in 2003 — the only cheese ever to claim both major overall titles.

Made exclusively from the summer milk of pasture-raised cows, this alpine-style cheese is complex and deeply satisfying: lush, sweet, and fruity on the palate with an extraordinarily long finish. Priced per ounce.

Of the seven famous cheeses from the Savoie, the Tomme is the oldest. It was born in the heart of the Alps and has been part of the history of the Duchy of Savoy for a very long time.

Our Tomme de Savoie Fermière is made in mountain farms with raw milk from their own cows and where it’s aged in it's own underground cave. Although these Tommes are usually sold directly at the farmhouse, we’re excited to have been able to squeeze-in a batch for our enjoyment :-)

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Paccard Tomme de Savoie Fermière
From the Alpine region of Savoie, France, this rustic mountain cheese is made with raw cow’s milk from small family farms. Gently pressed and naturally aged, it develops a supple texture and earthy, nutty flavors with subtle hints of grass and cellar. Comfortingly savory and perfectly balanced, it’s a true taste of the French Alps.

Formaggi Central | Sardinia, Italy | Sheep's Milk | Truffle-Injected | Price Per Oz

Made by a four-generation family creamery in Sardinia, Moliterno al Tartufo begins as a classic aged pecorino — pasteurized sheep's milk, pressed and aged for two months — before ground black truffles are injected directly into the paste. The result is a striking, veined cheese with bold umami depth, the full vegetal richness of Sardinian sheep's milk, and the unmistakable earthiness of black truffle in every bite.

A showstopper on any board, and a transformative ingredient in the kitchen.

Profile

• Milk: Pasteurized sheep's milk
• Style: Aged pecorino, truffle-injected
• Flavor: Bold umami, earthy black truffle, rich vegetal sheep's milk
• Texture: Semi-firm with striking truffle veining
• Origin: Sardinia, Italy

Serving Ideas

• Grated into scrambled eggs or pasta
• Shredded over baked potato or roasted vegetables
• Crumbled on grilled steak or lamb
• Stirred into mushroom risotto or polenta
• Featured on a cheese board with honey and walnuts

Priced per ounce. Cut to order.