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

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.

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.

"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.

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. 

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.

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.

Lioni Latticini Fresh Mozzarella — Union, New Jersey | 8 oz

Lioni Latticini is one of America’s most respected artisan cheese producers, handcrafting fresh Italian-style cheeses from their family-owned facility in Union, New Jersey since 1975. Their fresh mozzarella is made the traditional way — from 100% whole cow’s milk, with no added hormones, additives, or preservatives, and rBST free — resulting in a cheese of exceptional quality that rivals what you’d find in the finest Italian salumerias. Smooth, silky, and delicately moist, it is the kind of mozzarella that makes you understand why fresh and low-moisture are two entirely different cheeses.

The texture is pillowy and yielding, with a clean, milky aroma and a flavor that is fresh, lightly tangy, and subtly sweet — rich without heaviness, and creamy without being dense. It melts beautifully, slices cleanly for a Caprese, and holds its own as the centerpiece of any cheese board. This is everyday fresh mozzarella elevated to something worth seeking out.

“An authentic and creamy cheese made from 100% whole cow’s milk — smooth, silky texture and a delicate, moist consistency. rBST free, made with no added hormones, additives or preservatives.” — Lioni Latticini

• Producer: Lioni Latticini, Union, New Jersey
• Style: Fresh Mozzarella
• Milk: 100% Whole Cow’s Milk
• Size: 8 oz
• No rBST | No Added Hormones | No Preservatives
• Best Paired With: Caprese salad, tomatoes & basil, burrata boards, pizza, pasta, charcuterie, crusty bread

America’s finest artisan fresh mozzarella — Lioni Latticini delivers traditional Italian craftsmanship and clean, wholesome ingredients in every package.

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.

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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

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

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

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.

Ossau Iraty - Unpressed, uncooked cheese made from pasteurized sheep's milk.

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

Made by master cheesemaker Michael Spycher at the small Käserei Fritzenhaus in Switzerland’s Emmental region, Hornbacher is a beautifully savory, washed-rind Alpine cheese made from raw cow’s milk.

Hornbacher was crowned 2024 World Champion Cheese, earning an extraordinary 98.98 out of 100 and finishing first among more than 3,300 cheeses from 25 countries.

Rich and deeply flavorful, it has a creamy yet gently crumbly texture with pronounced umami, along with notes of roasted hazelnuts, browned butter, caramelized onion and baked potato. The cheese develops remarkable complexity as it matures while retaining a supple, satisfying mouthfeel.

It is a wonderful cheese-board companion for the elegant Adamswein selections above — particularly the Spätburgunder — where its nutty, earthy and savory character complements Pinot Noir beautifully.

A world-champion Swiss cheese for a very special bottle of wine.

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 — 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.