47 products
Lioni Latticini - Fresh Mozzarella (8 oz)
Lioni’s traditional fresh mozzarella is an authentic and creamy cheese made from 100% whole cow’s milk that has a smooth, silky texture and a delicate, moist consistency.
All forms of our fresh mozzarella are rBST free, made with no added hormones, additives or preservatives.
Essex - G. Cravero Parmigiano Reggiano 24 month (price shown is per ounce)
Parmigiano Reggiano from Craver Giorgio Cravero’s family has selected and aged Parmigiano Reggiano in Bra, Italy since 1855. Just off the main drag of the town of Bra, home to Slow Food’s biennial Cheese festival, lie the halls of Cravero. Twenty-foot high rooms that hold five thousand wheels of Parmigiano Reggiano. Cravero’s wheels rest on pine and they turn their wheels more frequently than other agers with an aim to
make a softer, less cakey texture.
Aging rooms like Cravero’s have long been a part of the cycle of making and selling Parmigiano Reggiano, much like they are for other long-aged cheeses like Comté and Gouda, cheeses whose lengthy affinage represents a real cash flow issue to farmers and cheesemakers.
Commodity Conundrum
A consorzio unites Parmigiano Reggiano makers. It has, by almost any measure, done an amazing job. Thanks to its work parmesan is the single most admired—and eaten—cheese in the world. But there is a gnawing flaw. The consorzio does not mention the maker and ager so it gives the impression that the cheese is a commodity, that there is no real difference from one wheel to the next.
Cheesemongers know better
People may have a sense that Parmigiano Reggiano is an interchangeable cheese, one wheel no better than another. But while its production is controlled by a strict PDO, there’s nothing in the rules that says farmers, makers and agers can’t try to do better. Some do—and you can taste it.
Mountain Pasture
The milk for Cravero Parmigiano Reggiano comes exclusively from cows that eat flora harvested from the nearby mountains of Benedello di Pavullo, a radius of 5km from the creamery. Not all Parmesans are made in the mountains, but it makes a difference. The diverse mountain ground cover gives these cheeses a distinct terroir, a flavor that can’t be replicated from lowland grass.
Massimo's Marvel
Head cheese maker, Massimo pictured here, makes just ten wheels of cheese per day. His dairy is called Caseificio Sociale San Pietro and it’s one of the smallest makers in the Parmigiano Consorzio. Plus he's one of only a few dozen of the 300 Parmigiano Reggiano cheesemakers who make a cheese from exclusively mountain pastures.
Parmigiano details
Cheesemaker Massimo Libra
Latterie 2659 in Benedello di Pavullo, est. 1973
Unpasteurized cow’s milk
Affineur Giorgio Cravero in Bra, est. 1855
Wheels sold as 90 lbs whole, 11 lbs eighths
Summer Picnic Basket Medley
Whether for the park, the patio or a lovely porch in the country, our Summer Picnic Basket Medley has all the culinary ingredients for a good time. It starts with two superb cheeses, a package of remarkable locally produced salami and finishes with nuts and a jam or a brownie. Add friends and let the fun begin. - Martin Johnson, Cheesemonger | 67 Gourmet
The Cellars at Jasper Hill - “Eligo” washed-rind cheese made with pasteurized cow’s milk (Vermont, price per oz.)
The Cellars at Jasper Hill — Eligo Washed-Rind Cheese (Vermont)
Eligo is a washed-rind cheese from The Cellars at Jasper Hill, the celebrated underground aging facility in Greensboro, Vermont, that has become one of America’s most important centers for artisan cheese affinage. Made with pasteurized cow’s milk and aged in Jasper Hill’s climate-controlled vaults, Eligo is a bold, complex expression of the washed-rind style — supple, aromatic, and deeply savory, with the kind of character that only expert aging can produce. Priced per ounce, it is ideal for building a premium cheese board or pairing with a bottle from the cellar.
The rind is washed during aging to develop its characteristic pungent aroma and sticky, orange-hued exterior. Beneath it, the paste is supple and creamy with flavors of toasted nuts, earthy mushroom, butter, and a savory, meaty depth. Rich and satisfying, with a lingering finish that rewards a good pour alongside it.
- Producer: The Cellars at Jasper Hill, Greensboro, Vermont
- Style: Washed-rind
- Milk: Pasteurized cow’s milk
- Origin: Vermont, USA
- Pricing: Per ounce
- Tasting Notes: Toasted nuts, earthy mushroom, butter, savory meaty depth, pungent rind
- Best Paired With: Alsatian Pinot Gris, Champagne, Belgian ale, charcuterie, crusty bread, honeycomb, dried fruit
One of Vermont’s most celebrated artisan cheeses — Eligo is the benchmark for what expert affinage can deliver in a washed-rind.
Da Morgada - Serra da Estrela DOP (Portugal, price shown is per ounce)
Da Morgada | Serra da Estrela DOP | Raw Sheep's Milk Cheese | Serra da Estrela, Portugal
Serra da Estrela is Portugal's most celebrated and iconic cheese — a raw sheep's milk cheese with a history dating back to the 12th century, produced in the high mountain region of Serra da Estrela in central Portugal. Recognized with DOP (Denominação de Origem Protegida) status, it is one of the great artisan cheeses of Europe and a source of immense national pride in Portugal.
What makes Serra da Estrela truly unique is its coagulation method: rather than using animal rennet, the milk is curdled using the dried pistils of the wild cardoon thistle (Cynara cardunculus), hand-harvested from the mountain slopes. This ancient, plant-based technique imparts a distinctive bittersweet, slightly herbaceous complexity to the cheese that cannot be replicated by any other method.
Da Morgada produces Serra da Estrela in two beloved styles. The younger, buttery style is soft, unctuous, and intensely creamy — it oozes luxuriously once the rind is cut open, best eaten with a spoon. The more mature, curado (cured) style is firmer, more pungent, and deeply complex, with a concentrated, savory intensity that develops with age.
Serve the soft style at room temperature, cut the top rind and scoop with crusty bread or crackers. Pair with Portuguese Vinho Verde, dry Alentejo whites, or a light red. The cured style pairs beautifully with full-bodied reds, aged ports, and honey or quince paste.
- Producer: Da Morgada
- Cheese: Serra da Estrela DOP
- Milk: Raw sheep's milk
- Coagulant: Wild cardoon thistle rennet (plant-based)
- Origin: Serra da Estrela, Portugal
- Styles: Buttery (soft & oozing) or Curado (firm & aged)
- Pricing: Price shown is per ounce
Lazy Lady Farm - Thin Red Line (sold by weight, price shown is per ounce)
A unique bloomy rind goat’s milk cheese from a 100% off the grid solar and wind powered farm in Vermont. The ‘thin red line’ is a dusting of smoked paprika, which provides an eye-catching contrast to go along with its tongue-tingling sweet spice. The result is a flavor that is a hybrid of fresh chevre and chorizo
Gourmino - Entlebuch Mountain Raclette (price is per ounce)
Raclette, one of the most popular Swiss national dishes, is a real treat for the palate. Whether as a table cheese, under the Raclette oven, on the fire, on the grill, or as an ingredient on gratins - it delights all gourmands. Especially the fine cheese from the Kleinstein Mountain Dairy. The Gourmino Mountain Raclette captivates with its fine taste and its velvety texture.
Agour - Ossau-Iraty PDO, 6 month (price is per ounce)
Ossau Iraty - Unpressed, uncooked cheese made from pasteurized sheep's milk.
Rolf Beeler Sbrinz Alpage AOP, Aged 3-4 Years (per oz)
About the Cheese
Sbrinz Alpage AOP is one of Switzerland's oldest and most revered cheeses, produced exclusively from the raw milk of Alpine cows grazing on high-altitude summer pastures. Rolf Beeler — Switzerland's most celebrated affineur — selects only the finest wheels and matures them for a minimum of 36 months, developing a deeply complex, full-bodied character unlike any other hard cheese.
Price is per ounce. Please specify your desired quantity at checkout.
Tasting Notes
- Texture: Brittle, crystalline, and dense — breaks into shards rather than slices
- Aroma: Rich alpine meadow, wild herbs, toasted nuts, and aged butter
- Flavor: Intensely savory, long-aged complexity with caramel sweetness and a clean, lingering finish
Serving Suggestions
- Grate over pasta, risotto, or soups as a Parmesan alternative
- Serve in shards alongside cured meats and honey
- Pair with aged Barolo, Amarone, or a rich Chardonnay
- Excellent with walnuts, dried figs, or dark chocolate
Product Details
- Affineur: Rolf Beeler
- Cheese Type: Hard, Raw Milk
- Milk: Raw Cow's Milk
- Aging: 3–4 Years
- Certification: AOP (Appellation d'Origine Protégée)
- Origin: Central Switzerland
- Pricing: Per ounce
Gourmino / Käserei Fritzenhaus Hornbacher (per oz)
About the Cheese
Hornbacher is a raw milk washed-rind cheese handcrafted at Käserei Fritzenhaus in the Emmental region of Switzerland. Aged and selected by Gourmino — one of Switzerland's premier affineurs — this is a cheese of remarkable depth and character, made from the rich fresh milk of local cows and brought to peak maturity by 4-time World Cheese Champion Michael Spycher.
Price is per ounce. Please specify your desired quantity at checkout.
Tasting Notes
- Rind: Washed, rustic — aromas of baked potato and earthy cellar
- Paste: Supple, semi-firm, ivory to golden
- Flavor: Roasted nuts, umami, caramel, and sweet onion — complex and deeply satisfying
- Finish: Long, savory, and warming
The Cheesemaker
“I learned the art of cheesemaking as a very young man. Through further training I became a master cheesemaker. However, I am convinced that there are many things that cannot be learned to become a world champion. Personally, I often rely on my gut feeling and experience.”
— Michael Spycher, 4-time World Cheese Champion, Käserei Fritzenhaus
Serving Suggestions
- Serve at room temperature on a cheese board with crusty bread and cornichons
- Pair with Alsatian Pinot Gris, Gewurztraminer, or a malty amber ale
- Melt over roasted vegetables, potatoes, or a croque monsieur
- Excellent alongside cured meats, walnuts, and quince paste
Product Details
- Producer: Käserei Fritzenhaus / Gourmino
- Affineur: Michael Spycher
- Cheese Type: Washed-Rind, Raw Cow’s Milk
- Origin: Emmental, Switzerland
- Pricing: Per ounce
Rodolphe le Meunier Beurre de Baratte aux Algues (Seaweed Compound Butter) per oz
Rodolphe le Meunier Beurre de Baratte aux Algues — Tours, France
Rodolphe le Meunier is one of France's most celebrated affineurs and artisan producers, based in Tours in the Loire Valley. Trained under the legendary Marie-Anne Cantin and named Meilleur Ouvrier de France (Best Craftsman of France) in 2000, le Meunier brings the same obsessive attention to quality to his butters as he does to his world-renowned cheeses. His Beurre de Baratte — churned butter in the traditional French style — is made from the finest cream and finished with hand-harvested Atlantic seaweed, creating a compound butter of extraordinary depth and character.
The butter is rich, golden, and deeply flavorful — the clean, cultured tang of high-quality French cream balanced by the briny, mineral complexity of the algues. It's simultaneously oceanic and luxurious: a finishing butter that transforms everything it touches. Spread on warm sourdough, melted over grilled fish or shellfish, or used to finish a risotto or pasta, this is a butter that earns its place at the table.
"Beurre de Baratte — churned in the traditional style, finished with hand-harvested Atlantic seaweed." — Rodolphe le Meunier, Meilleur Ouvrier de France
- Producer: Rodolphe le Meunier, Tours, Loire Valley, France
- Type: Compound Butter (Beurre de Baratte)
- Flavoring: Hand-harvested Atlantic seaweed (algues)
- Origin: France
- Sold: Per ounce
- Best Used: Spread on bread, melted over grilled fish, shellfish, or steak, finishing sauce for pasta or risotto
- Pairs With: Oysters, grilled sole, lobster, sourdough, steamed vegetables
A compound butter from one of France's greatest artisan producers — oceanic, mineral, and utterly transformative at the table.
