Cheese & Dairy

Jasper Hill Farm · Harbison · Vermont

Soft-Ripened Cheese · Spruce-Wrapped · 9oz

Producer & Story

Harbison is named for Anne Harbison, affectionately known as the grandmother of Greensboro. Jasper Hill honors her contribution to Vermont’s working landscape with a cheese that combines a rustic bloomy rind and strips of spruce cambium, the tree’s inner bark harvested from the farm’s woodlands.

Flavor & Texture

The paste develops a spoonable texture during ripening and continues to soften on its way to market. Jasper Hill describes a woodsy, sweet profile balanced by lemon, mustard and vegetal flavors. Our cheesemonger Martin Johnson highlights mushroom and roasted-root-vegetable notes, with a gently earthy, smoky finish.

Cheesemonger’s Note

Martin Johnson, Cheesemonger: Vermont cheesemakers have better things to do with their time than imitate traditional European cheeses; instead, they innovate upon them. Take Harbison for example, it's a classic brie, full of mushroom-ey and roasted root vegetable flavors, but it's wrapped in spruce bark, which yields a gently earthy, even smokey finish.

Serving suggestion, let it come to room temperature and slice the top off and dive in with baguette shards, flatbreads or crudite. If you don't finish the cheese, put the top back on and store in your fridge until next time. Pair with your favorite Prosecco,

Producer Description

Harbison is a soft-ripened cheese with a rustic, bloomy rind. Young cheeses are wrapped in strips of spruce cambium, the tree's inner bark layer, harvested from the woodlands of Jasper Hill. The spoonable texture begins to develop in our vaults, though the paste continues to soften on the way to market. Harbison is woodsy and sweet, balanced with lemon, mustard, and vegetal flavors.

Pairing & Serving

When younger and firmer, the bark can be peeled away for sliced portions. When the paste is soft and the bark has fused with it, leave the wrap intact and spoon portions from the top. Serve with crusty bread, flatbreads, crudités or fruit mostarda.

Choose Prosecco following Martin’s recommendation, or try the producer’s suggested oaky white wine or barrel-aged sour beer. Keep refrigerated between servings.

Cheese Details

• Producer: Jasper Hill Farm
• Cheese: Harbison
• Origin: Vermont, United States
• Style: Soft-ripened
• Rind: Rustic, bloomy
• Wrap: Spruce cambium
• Texture: Softening to spoonable
• Size: 9oz

A centerpiece cheese made for sharing, with bread close at hand.

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.

Rodolphe Le Meunier — Crémeux des Cîteaux aux Truffes — France — 7oz

Rodolphe Le Meunier is one of France's most celebrated fromagers-affineurs — a Meilleur Ouvrier de France (MOF), the highest honor in French craftsmanship — whose cellars in Tours have earned him a reputation as one of the world's great cheese agers. The Crémeux des Cîteaux aux Truffes is among his most indulgent creations: a sumptuous triple-cream cheese, bisected through the center with a generous layer of black truffle shavings. Rich, richer, and richest — this is a cheese that melts on the tongue and lingers in the memory.

The rind is soft and bloomy, giving way to a lush, ivory-white interior of extraordinary creaminess. The paste is buttery and cloud-like, with the deep, earthy perfume of black truffle woven through every bite. The flavor is rich and decadent — fresh cream, cultured butter, and the unmistakable umami depth of truffle — with a clean, lingering finish that is as elegant as it is indulgent.

"Rich, richer and richest — this sumptuous, melt-on-your-tongue triple cream is bisected with a layer of black truffle shavings. Aged by the great French affineur Rodolphe Le Meunier." — Martin Johnson, Cheesemonger

• Affineur: Rodolphe Le Meunier, MOF, Tours, France
• Style: Triple-Cream Soft-Ripened Cheese with Black Truffle
• Milk: Cow’s Milk
• Origin: France
• Weight: 7oz
• Flavor Profile: Fresh cream, cultured butter, black truffle, earthy umami, clean lingering finish
• Best Paired With: Champagne, Blanc de Blancs, white Burgundy, or a rich Chardonnay — also exceptional with honey, fig jam, or toasted brioche on a cheese board

One of France's most celebrated affineurs meets the world's most prized ingredient — Crémeux des Cîteaux aux Truffes is the benchmark for what a triple-cream truffle cheese can be.

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 

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.

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

Feta PDO | Florina, Northern Greece
Size: 7 oz  |  PDO Protected · Artisan · Third-Generation Family Farm

Essex Street Cheese is one of New York’s most respected specialty cheese importers, sourcing exceptional small-production cheeses from producers who are doing things the right way. Their Feta Voras comes from the far northwestern corner of Greece — the mountainous province of Florina, covered in wildflowers and herbs, as far from the Aegean islands as you can get and still be in Greece. This is rugged, pastoral land, and the cheese it produces reflects that character entirely.

Made by brothers Andreas and Sokratis, a small third-generation family firm, Feta Voras carries PDO (Protected Designation of Origin) status — a guarantee of traditional production methods and authentic Greek provenance. The result is a creamy, crumbly feta with a clean, tangy flavor and a richness that comes from the quality of the milk and the care of the makers. The kind of feta you’ll want as a permanent staple in your refrigerator.

“Mountainous land, covered in wildflowers and herbs… a creamy, crumbly cheese that you’ll want as a staple in your home.”
— Essex Street Cheese

Pairs with: Watermelon, heirloom tomatoes, Kalamata olives, roasted peppers, honey & walnuts, or crumbled over a Greek salad. Excellent alongside a crisp rosé or Assyrtiko.

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.

Ferme de La Tremblaye is a certified organic, B-Corp farmstead located in the Yvelines, just outside Paris. One of France’s most progressive and environmentally committed farms, it achieved organic certification in 2020 after transitioning in 2016, and holds both ISO 14001 (environmental) and ISO 22000 (food safety) certifications. Despite its modern credentials, cheesemaking at La Tremblaye remains deeply artisanal — renneting, cutting, stirring, molding, turning, and packaging are all still performed by hand, following ancestral techniques unchanged over centuries.

Le Jouvençeau (“the young one”) is a soft-ripened, bloomy-rind camembert-style cheese made from the farm’s own goat’s milk — a rare and refined alternative to the classic cow’s milk camembert. Farmstead (“Fromage Fermier”) certified, meaning the milk and cheese are produced on the same farm.

Tasting Notes

Creamy and lactic with a delicate bloomy rind. Goat’s milk brings a characteristic brightness and gentle tang, with a smooth, yielding paste that becomes increasingly rich and complex as it ripens. Mild, fresh, and elegant.

Wine Pairings

Sancerre, Pouilly-Fumé, dry Vouvray, Muscadet, or a crisp Champagne. Also excellent with a light Pinot Noir or dry rosé.

Serving Suggestions

Serve at room temperature on a cheese board with crusty baguette, honey, and fresh fruit. A stunning centerpiece for any cheese course.

• Producer: Ferme de La Tremblaye, Yvelines, France
• Milk: Goat (farmstead)
• Style: Soft-ripened, bloomy rind (camembert-style)
• Certification: Organic (2020), B-Corp, ISO 14001, ISO 22000
• Label: Fromage Fermier (farmstead)
• Weight: 7.05oz

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.

Fruitières Chabert | Le Chablochon | Savoie, France

High in the Alps of Savoie, where mountain pastures give way to ancient cellars, the Chabert family has been making cheese the same way since Camille and Marcelle founded their fromagerie in 1936. Today, the third generation carries on those traditions — and Le Chablochon is one of their most charming expressions of the region.

A close cousin of Reblochon, Le Chablochon is a soft, mixed-rind cow's milk cheese that combines washed-rind and surface-ripened white mould techniques. As it matures in the Chabert cellars, it develops a copper-coloured rind and a silky, yielding paste beneath — mild and sweet, with a gentle earthiness and a clean, creamy finish that lingers just long enough.

"Smooth, creamy and lean, this close cousin of the classic Reblochon is made in Savoie."
— Martin Johnson, Cheesemonger | 67 Gourmet

Enjoy with: Light crusty bread · Sourdough · Fresh or dried fruit

Pair with: Pinot Noir · Côtes du Jura · Savoie Blanc · Chardonnay

• Soft ripened, mixed-rind | Cow's milk
• Washed rind & white mould maturation
• Family-made by Fruitières Chabert, Savoie, France
• 7 oz

About Affidélice

Some of Burgundy’s most celebrated cheeses have long been washed with local wines to develop their signature aromatic depth. Fromagerie Berthaut honors this tradition by washing their Affidélice with Chablis, the prestigious white wine from northern Burgundy. These regular washings gradually stimulate the cheese’s yellow-orange ferments, encouraging a slow, satin-smooth rind to form as the cheese matures.

Near full maturity, the pigmentation deepens and the flavors fully harmonize — revealing the rich, earthy character of the Burgundian terroir in every bite.

Tasting Notes

Supple and creamy paste with a pungent, washed-rind aroma softened by the Chablis wash. On the palate: rich, savory, and slightly tangy with notes of cultured butter, mushroom, and a lingering mineral finish. Bold yet balanced.

Serving Suggestions

Serve at room temperature alongside crusty baguette, cornichons, and charcuterie. Pairs beautifully with Chablis, white Burgundy, or a light Pinot Noir. An elegant centerpiece for any cheese board or gift basket.

About Fromagerie Berthaut

Based in Époisses, Burgundy, Fromagerie Berthaut is one of France’s most respected artisan cheese producers — best known for reviving the legendary Époisses AOC. Their Affidélice reflects the same commitment to traditional washed-rind craftsmanship, using locally sourced milk and time-honored techniques.

Product Details

• Producer: Fromagerie Berthaut
• Origin: Burgundy, France
• Style: Soft, washed-rind cheese
• Wash: Chablis (white Burgundy wine)
• Milk: Cow’s milk
• Format: 7.1 oz (200g)
• Best For: Cheese boards, gift baskets, wine pairing

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.

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.

Neal’s Yard Dairy · Colston Bassett Stilton · Nottinghamshire, England

A gentler take on blue cheese, Colston Bassett Stilton offers sweetness and balance alongside a creamy, buttery paste. Delicate blue veining gives it the distinctive appearance of Stilton, making it an inviting choice for a cheese board.

For a simple serving suggestion, pair it with crisp crackers, ripe pear or walnuts. Try a glass of Port alongside it for a sweet contrast, or let the cheese take center stage with good bread.

Tasting note

Gentler, sweeter and more balanced than a ‘typical’ blue cheese, it boasts a creamy, buttery paste pierced with the delicate blue veining characteristic of a Stilton.

At a glance

• Cheese: Colston Bassett Stilton
• Selection: Neal’s Yard Dairy
• Origin: Nottinghamshire, England
• Style: Blue cheese
• Texture: Creamy, buttery paste with delicate blue veining
• Flavor: Gentle, sweet and balanced
• Pricing: Priced per ounce, not per whole cheese
• Serving suggestions: Crackers, bread, pear or walnuts

A creamy, balanced Stilton for a thoughtfully assembled cheese board.

Roelli Cheese Haus · Red Rock Cheddar Blue · Wisconsin

Cheddar-blue cheese | Shullsburg, Wisconsin, USA | Priced per ounce

$2.55 per ounce.

Producer & Story

Made by Roelli Cheese in Shullsburg, Wisconsin, Red Rock brings cheddar character and blue-cheese bite together in one distinctive cheese. Its story began in 2011, when Chris Roelli added an extra dose of annatto coloring and blue mold spores to a batch of orange cheddar. The experiment became a colorful, loaf-shaped cheddar-blue.

Flavor & Texture

Red Rock combines the sharpness associated with English cheddar with the bite and creaminess of French blue. Open-air cellar aging enhances its rich flavor, balancing a lively edge with a creamy texture. It is an inviting choice for a cheese board when you want the familiarity of cheddar with a little extra personality.

Pairing & Serving Suggestions

Serve with crusty bread or plain crackers, apple or pear slices, and a handful of walnuts. A little honey offers a sweet contrast to the cheese's sharp, blue character. For a drink pairing, try an off-dry Riesling, a fruity red or a malty ale.

Cheese Details

• Producer: Roelli Cheese Haus
• Cheese: Red Rock
• Origin: Shullsburg, Wisconsin, USA
• Style: Cheddar-blue
• Character: Sharp cheddar flavor, blue-cheese bite and creamy texture
• Aging: Open-air cellar aged
• Coloring: Annatto
• Format: Loaf-shaped cheese
• Pricing: $2.55 per ounce, not per whole loaf

Cheddar familiarity meets blue-cheese character in a Wisconsin original.

Hofkäserei Kraus Alp Blossom · Bavaria · Aged 7 Months · Priced per Ounce

Alp Blossom is a raw cow’s milk cheese with a confetti-like coating of dried alpine flowers and herbs, pressed onto each wheel by hand. Made with incredibly rich, unskimmed milk and aged seven months, it brings floral character and an inviting richness to the cheese board.

Tasting Notes

Juicy and accessible in texture, milky and fresh in taste, with notes of hazelnut. The alpine flowers and herbs complement its deeply rich, floral character and notes of brioche.

Details

• Producer: Hofkäserei Kraus
• Cheese: Alp Blossom
• Region: Bavaria
• Milk: Raw, unskimmed cow’s milk
• Aging: 7 months
• Coating: Dried alpine flowers and herbs, applied by hand
• Rennet: Traditional
• Sold and priced per ounce

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.