Our Cheeses
When you come to our shop you can be assured that each cheese is the best it can be in terms of producer and condition. The list below will give you an idea of the cheeses we carry. Our cheese case is always changing with new discoveries.
FRESH CHEESESFresh cheeses are cheeses that are best enjoyed before they have encountered any affects of curing. They are generally moister, softer, and more delicate than cheeses that have been aged. They partner well with other ingredients such as fruit spreads, honeys, and sauces.
Cheese |
Milk |
Region |
Character |
Ricotta |
Cow |
New Jersey |
Creamy, Useful |
Chevre |
Goat |
France |
Delicate, Versatile, Light |
Mozzarella La Bella |
Cow |
Kearny, NJ |
Milky, Moist, Delicate |
Ever see a cheese course without Brie or something similar? It is hard to resist the buttery richness of these cheeses. Bloomy rinds are the development of white mold that grow on the exterior of the cheese. They generally make the cheese soft ripened. That means that their interior pastes soften (often to the point of liquefying) as they age. Keep in mind that most bloomy cheeses you find in supermarkets will be chemically stabilized to prevent soft ripening and will never reach a full and lush flavor.
Cheese | Milk | Region | Character |
Delice Bourgogne | Cow | Burgundy, France | Luxurious, Savory, Memorable |
Fromager d'Affinois | Goat | Southern Rhone, France | Lactic, Unctuous, Pleasing |
Selles sur Cher | Mixed | Loire Valley, France | Tart, Smooth, Regal |
La Tur | Goat | Piedmont, Italy | Lactic, Smooth, Attractive |
Humboldt Fog | Cow | Arcata, CA | Smooth, Tart, Pleasant |
Brillat Savarin Truffle | Cow | Ile de France, France | Sexy, Fragrant, Pleasant |
HARD RIPENED CHEESES
Hard ripened cheeses are simply cheeses that become harder as they ripen…. Enhancing a cheese’s complexity in flavor and texture. This is best illustrated with a cheese like Gouda. Young Gouda is bland and insipid. Now take a wheel of that cheese, throw it in a closet, and forget about it for one year, it will develop a crystalline texture and a seductive, butterscotchy sweetness.
Hard ripened cheeses are simply cheeses that become harder as they ripen…. Enhancing a cheese’s complexity in flavor and texture. This is best illustrated with a cheese like Gouda. Young Gouda is bland and insipid. Now take a wheel of that cheese, throw it in a closet, and forget about it for one year, it will develop a crystalline texture and a seductive, butterscotchy sweetness.
Cheese | Milk | Region | Character |
Keens Cheddar | Cow | Somerset, England | Prototype, Earthy, Intense |
Pawlet | Cow | West Pawlet, VT | Bold, Pleasant, Grassy |
Wookey Cave Cheddar | Cow | Somerset, England | Royal, Earthy, Profound |
Emmenthaler Swiss | Cow | Emmenthal, Switzerland | Easy, Meltable |
Abbaye de Belloc | Sheep | Pyrenees, France | Hearty, Robust, Caramel |
Cheddar | Cow | Vermont | Sharp, Simple |
Parmigiano Reggiano | Cow | Emilia Romana, Italy | Sweet, Crystalline, Classic |
Praire Breeze | Cow | Milton, IA | Smooth, Nutty, Sweet |
Manchego | Sheep | La Mancha, Spain | Nutty, Hearty, Chewy |
Crottin | Goat | Hoboken, NJ | Tart, Sweet, Delicate |
Boerenkaas | Cow | Holland | Chewy, Crystalline, Butterscotch |
Midnight Moon | Goat | Holland | Sharp, Crumbly, Clean |
Provolone Auricchio | Cow | Lombardy, Italy | Sharp, Chewy, Classic |
Piave | Cow | Veneto, Italy | Nutty, Pleasant, Tasty |
Pecorino Toscano | Sheep | Tuscany, Italy | Rich, Hearty, Dense |
Pecorino Tartufo Pinzani | Sheep | Tuscany, Italy | Fragrant, Robust, Majestic |
Scharfe Maxx | Cow | Bodensee, Switzerland | Dense, Bold, Earthy |
Mahon | Cow | Menorca, Spain | Zesty, Grassy, Tart |
Comte | Cow | Jura, France | Fruity, Versatile, Lovely |
Pecorino Romano | Sheep | Rome, Italy | Salty, Gratable, Sharp |
Provolone 3yr | Cow | Lombardy, Italy | Intensely Sharp, Singular |
Menage | Mixed | La Valle, WI | Tender, Buttery, Friendly |
Herdsman | Cow | Lawrenceville, NJ | Tangy, Chewy, Satisfying |
Garrotxa | Goat | Catalonia, Spain | Mellow, Sweet, Ashy |
WASH RIND CHEESES
Take a form of fresh curd and rub (or “wash”) it with a brine solution, wash it again for the next few days, and an orange brown substance (bacterium linens) will form on the surface. It’s a mysterious process, but it gives cheese depth of flavor. It also is what makes a cheese “stinky”.
Cheese | Milk | Region | Character |
Oma | Cow | Waitsfield, VT | Gentle, Milky, Enjoyable |
Morbier | Cow | Jura, France | Fruity, Savory, Satisfying |
Munster | Cow | Alsace, France | Potent, Intense, Unapologetic |
Taleggio | Cow | Lombardy, Italy | Beefy, Briny, Pungent |
St. Nectaire | Cow | Auvergne, France | Mushroomy, Briny, Buttery |
Raclette | Cow | Franche Comte, France | Meltable, Sweet, Aromatic |
BLUE CHEESES
Blue cheeses may be the most misunderstood category of cheeses. Yes, many of them are amongst the most aggressively potent cheeses produced. But, believe it or not, there are a few that are smooth, creamy, and more restrained than even Brie. There is a Blue for every taste.
Blue cheeses may be the most misunderstood category of cheeses. Yes, many of them are amongst the most aggressively potent cheeses produced. But, believe it or not, there are a few that are smooth, creamy, and more restrained than even Brie. There is a Blue for every taste.
Cheese | Milk | Region | Character |
La Mezcla | Mixed | Asturias, Spain | Creamy, Dreamy, Lush |
Stilton Ford Farm | Cow | Nottinghamshire, England | Grassy, Crumbly, Rich |
Bleu d'Auvergne | Cow | Auvergne, France | Crumbly, Moist, Versatile |
Blu di Moncenisio | Cow | Piedmont, Italy | Crisp, Firm, Sharp |
Roquefort Papillon | Sheep | Causses, France | Sharp, Crisp, Regal |
Gorgonzola Dolce | Cow | Lombardy, Italy | Funky, Smooth, Savory |
Bayley Hazen | Cow | Greensboro, VT | Crumbly, Powerful, Buttery |