Cheese & Dairy

Set includes:

• Comte -A classic French Cheese from the Pre-Alps, region of Franche Comte.  Made from 100% cow's milk, aged to a seductive smoothness, with distinctive overtones of roasted cashews and almonds.  Combines in your mouth beautifully with reds, whites or bubbly. 
• Sherry Gray -  a super buttery ash ripened double cream from Vermont, this rich, sumptuous round 
• Le Pico - a creamy, gently herbal soft-ripened goat’s milk cheese from France.
• Plus a box of wafer crackers.

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

Martin Johnson, Cheesemonger, 67Gourmet: Mary Keehn, one of the true originators of the American artisan cheese movement, would like you to know that she saw Jimi Hendrix live at the Fillmore.  She would also like to jazz up a routine fresh chevre with lavender and fennel pollen.  It's perfect for a beet and chive salad, or just on a baguette.  Pair with your favorite Sauvignon Blanc or, if you dare, a Sancerre.

Cypress Grove Description

Subtly sweet with the tangy brightness of fresh goat cheese.

The distinct and unexpected marriage of lavender and hand-harvested fennel pollen makes our lavender cheese Purple Haze® utterly addictive — and unforgettable. We use the finest ingredients for this delicious cheese and always start with the highest quality milk — the building block for our entire line of cheese. No matter what your favorite cheese is, you're sure to enjoy this cheese that is loved by many.

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,    

Martin Johnson, Cheesemonger

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HARBISON is named for Anne Harbison, affectionately known as the grandmother of Greensboro. Along with breathtaking views, traditions and people are part of what makes Vermont's working landscape special; we're proud to honor Ms. Harbison's contribution with this cheese.

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 AND SERVICE — Harbison is a great excuse to gather a few friends and scoop into a decadent treat. When a bit younger, the bark can be peeled away for sliced portioning. If the bark has fused with a more loosened paste, then the best approach is to leave the bark intact and spoon out portions from the top. Pair with oakey white wine, or barrel-aged sour beer. Fruit mostarda and crusty bread make nice accompaniments.

La Tur is a crowd favorite through and through. It’s made of a mixture of cow, sheep, and goat milk by Caseificio dell’Alta Langa in the Piedmont region of Italy. It has a rich, buttery flavor balanced by a little bit of tang. The interior texture is almost mousse-like and then it becomes gooey around the edges.

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,    

Martin Johnson, Cheesemonger

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 

Buttery, smooth and earthy, Sherry Gray is an emblem of Vermont cheesemaking ingenuity. It's a double cream Brie, ripened in ash. In other words a unique blend of two disparate French traditions: the Loire Valley meets Brie. What results is a creamy cheese with an approachable finish. Pair it with your favorite sparkling wine.

- Martin Johnson, Cheesemonger 67Gourmet

PASTEURIZED COW MILK AND CREAM | BLOOMY, ASHED RIND | DOUBLE-CREAM

The ash coating on this cheese serves a purpose beyond the aesthetically pleasing, stony complexion of its rind; it plays a part in tempering the fresh wheels’ surface pH and fosters the development of a thin, even bloom of flora. The extra cream and relatively long culturing time create an almost whipped texture, which coats the palate in buttery richness.

This double-cream, washed-rind cheese has a soft consistency when young and develops into to a runny, scoop-able cheese as it ages with an earthy, pungent flavors created by a mixture of cultures (yeast, salt, and beer) that's applied on Foxglove's distinctive orange-colored rind

Ingredients: Pasteurized cows milk, salt, vegetarian friendly rennet, calcium chloride, cultures, cheese wash (water, beer, sugar, cultures, citric acid).

Contains Wheat & Dairy

A delicate, hand-stretched fresh mozzarella filled with stracciatella (cream and strands of fresh mozzarella). Heavenly, delectable Burrata cheese should be savored at room temperature with a drizzle of olive oil and farm fresh bell peppers or some fresh figs. ACS and WCMA Award Winner!

Traditional Halloumi cheese made out of goat and sheep's milk, imported from Cyprus. Ideal for grilling and frying.

In June of 2017, this Vermont cheesemaker introduced Ballyhoo Brie, an 8-oz. soft-ripened cheese with a natural bloomy rind. One year later, Ballyhoo scored a silver medal at the American Cheese Society awards.

Made with pasteurized cow’s milk, the square-shaped nugget is deeply redolent of mushrooms and earthy sous-bois. Its creamy, springy paste is an explosion of butter and roasted hazelnuts, with a brothy umami finish. Still, the cheese manages to retain its milky qualities, and melts away quickly on the tongue.

It’s rare to find an American Brie-style cheese with personality. This one delivers.

Review from terroirreview.com

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

Germain Pico Goat Cheese, a culinary masterpiece, embodies the essence of artisanal craftsmanship and excellence. Crafted with care, this cheese offers a delightful journey into the world of fine, goat-milk cheese. A product of dedication and quality, Germain Pico is a testament to the art of traditional cheese-making. Its distinct flavor and creamy texture make it a versatile addition to your culinary repertoire. Elevate your culinary experience with Germain Pico Goat Cheese, a true representation of Good Eggs' commitment to delivering top-quality, delicious products

Feta Voras is made in the far Northwestern corner of Greece, in the province of Florina. This is mountainous land, covered in wildflowers and herbs.

It’s about as far away from the island of Lesbos and M. Tastanis’s feta as you can get and still be in Greece, but the cheese is still proper feta, recognized with the PDO protected status for traditional feta.

The small third generation firm, run by brothers Andreas and Sokratis, makes a creamy, crumbly cheese that you’ll want as a staple in your home. 

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. 

Soft ripened. Cow's milk.

Savoie, France.

Enjoy with:  Light & crusty bread, Sourdough

Pair with: Pinot Noir, Cotes du Jura, Fresh fruit, Dried fruit

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

Some cheeses from Burgundy area were washed, in the past, with white wine, and that gave them a very rich aromatic perfume.

The cheese dairy Berthaut uses Chablis, a prestigious white wine from Burgundy, to complete the manufacturing process of its Affidélice Berthaut. These regular washings with Chablis gradually stimulate its yellow-orangish ferments, nestled in the heart of the cheese, which clothes itself slowly in a satin flora.

Near maturity, the pigmentation becomes stronger, revealing the full development and harmony of the cheese, as well as the flavors of the Burgundian soils.

Fudgy, pleasantly dank, and smooth in texture, this complex Vermonter comes from Jasper Hill, the great Northeast Kingdom cheesemakers.  It's slight funk make it the perfect gateway cheese for novices new to washed rind aromas.  Pair it with your favorite Chenin Blanc or Vouvray.  

Martin Johnson, Cheesemonger

Produced in the Rhône-Alpes by La Fromagerie l’Etoile, makers of St Marcellin and St Félicien, Tentation St Félicien was created as a way to use surplus/unsold cream.

Tentation de Saint-Félicien is a lush, ultra-creamy French cheese with a delicate tang and buttery finish—perfect with crusty bread or a glass of white Burgundy.

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

Buttery, herbal and deliciously subtle, this Vermont sheep cheese is widely regarded as one of the finest American artisan cheeses.  Pair with your favorite Pinot Noir.  

Martin Johnson, Cheesemonger

Smooth, buttery and peppery in the finish, this sheep's milk Ricotta Salata from Abruzzo enlivens any salad or cheese plate with equal flair.  

Pair with your favorite Aglianico

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.

Pasteurized cow’s milk | France

Sumptuous and very, very rich, this French triple crème is aged by the masterful Rodolphe Le Munier.

• Martin Johnson, Cheesemonger | 67 Gourmet If you look for light, fresh cheese for whole family, from tolders to Grand'Ma then Cremeux des Citeaux is for you. Nature of together with jam, marmelade or salt and pepper, Cremeux means Creamy. Here you get the full taste of what a fresh artisanal cheese made from selected milk can give: Silky and light, simply very smooth cheese.

Cremeux des Citeaux can be used as a layer to top you finger food: Cremeux + Smoked Salmon or Cremeux with Dried ham or else you like to use as finger food!

There are many semi-firm sheep’s milk cheeses from the mountainous Basque country in southern France, but Tommette Bruleé is extra special! Several dairies make the little wheels, draining them for a few days before they are picked up and brought to the cellars of famed affineur Rodolphe Le Meunier for further aging. In the cellars, the cheese is cleaned and turned for three to four months to ensure even maturation.

Once Tommette has reached the ideal ripeness, Rodolphe’s fellow affineurs torch the rind to add just a touch of caramelized sweetness and burnished look to the outside of the cheese. By the end of its time in their care, the taste and silky texture are irresistible, with flavors of roasted cashews, brown butter, and tortilla chips. Melt slices over a piece of toast for a comforting snack, or drizzle cubes in honey and peppery olive oil for an addictive appetizer.

Whether as a hostess/host gift or merely as a self reward for whatever deserves rewarding at the time, these baskets are perfect for chilling on lazy days.

Snacks and treats for a picnic or an at home movie night, this collection features the amazing Smoking Goose cheddar/caramel/bacon popcorn, Tartuflanghe Truffle Chips, exceptional cheeses, wafer crackers, jam and brownies.

Selection by Martin Johnson, Cheesemonger | 67Gourmet

A little bit of the Loire Valley in Greencastle, Pennsylvania, this ashen log of goat's milk cheese is creamy, herbal and a smidge earthy in the finish. Pair it with your favorite dry white wine or anything that sparkles.

Martin Johnson, Cheesemonger

Producer Description 

Smooth. Melt-in-your-mouth richness. Decadent. Delicate. Great with champagne. These are just a few of the accolades describing this spreadable cheese with a slightly nutty flavor. Seeking to create a triple cream utilizing their goat herd, Kunik's artisanal farmers came up with a combination of goat's milk and cow cream. The resulting Kunik is clean, bright and buttery. Want more adjectives? How about sumptuous and really, really tasty.

Rodolphe Le Meunier's "Ossau-Iraty de Montagne," a traditional Basque sheep's milk cheese, is a renowned artisanal offering.

Offers a taste of the Pyrenees, known for its rich, slightly sweet flavor and firm, smooth texture, making it a popular choice for cheese boards and culinary enthusiasts. 

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To Basque or not to 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. We're immensely proud to present two of the finest Basque style cheeses. From France, we have Fromage d'Ossau, which is aged by Rodophe Le Meunier (if you haven't tried his butter, you haven't lived). Verano is from David Major at Putney Farm, a cheesemaker who apprenticed for years in the Pyrenees. He's a master of the style, and his cheese is widely acclaimed as one of the finest made in America.
— Martin Johnson, Cheesemonger, 67 Gourmet

Rodolphe Le Meunier's flavored churned and cultured butter is made from milk, carefully selected in French farms. According to the traditional method, it is made in a wooden butter churn from pasteurized cream and then molded by hand. This ancestral technique is the guarantee of a high quality butter, a taste like no other.

Unsalted, lightly salted or flavored, Rodolphe Le Meunier's Beurres de Baratte are a treat for the taste buds