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.

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

Experience one of France's most legendary cheeses with Fromagerie Berthaut Époisses AOC, a supremely creamy washed-rind masterpiece from Burgundy's Côte-d'Or region.

What Makes It Extraordinary:

• AOC-protected cheese crafted by renowned Fromagerie Berthaut
• Washed in Marc de Bourgogne during maturation for distinctive character
• Superbly creamy texture with an intense, complex aroma
• Surprisingly sweet and subtle flavor beneath the bold exterior
• Beautiful orange-red rind from traditional washing process
• Heritage dating to 16th-century Burgundian monks

Tasting Notes:
Don't let the powerful aroma fool you—beneath that famously pungent exterior lies a luxuriously smooth, almost spoonable paste with delicate, sweet flavors. The Marc de Bourgogne washing creates layers of complexity: earthy, fruity notes balanced by rich, buttery cream.

Perfect Pairings:
Serve at room temperature with crusty baguette, pair with a robust Burgundy red wine or Marc de Bourgogne, and accompany with fresh fruit or quince paste. Époisses shines on a cheese board as the bold centerpiece that sparks conversation.

This is cheese for the adventurous palate—a true taste of Burgundian terroir and centuries of artisanal tradition.

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 

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

Le Secret des Lys — Creamy French Soft Cheese in a Terracotta Pot (2.8 oz.)

Le Secret des Lys is a luscious, cake-like French soft cheese from Fromagerie Jean Perrin, nestled in a charming terracotta pot that doubles as a baking vessel. Its earthy, mushroom-scented rind gives way to a buttery, creamy interior with a delicate citrus tang — clean, balanced, and utterly moreish.

Serving Suggestion

Best enjoyed at room temperature, or for a truly indulgent experience: remove from packaging and warm gently in the oven, then serve directly from the pot with crusty bread. A showstopping finish to any meal.

Food & Wine Pairings

Pair with a crusty baguette, honeycomb, or toasted walnuts. For wine, reach for a white Burgundy, Champagne, or a light Pinot Noir — classic companions to creamy, bloomy-rind cheeses.

Product Details

• Producer: Fromagerie Jean Perrin
• Region: Franche-Comté, France
• Milk Type: Cow’s milk
• Style: Soft, creamy
• Size: 2.8 oz. (terracotta pot)
• Best Served: At room temperature or oven-warmed

"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.  

Jasper Hill Farm - Special Edition Willoughby washed in Green Mountain Maple Liquour (Vermont, 8oz)

This special edition creamy, indulgent Willoughby cheese has been bathed in luscious maple liqueur from Green Mountain Distillers, and combines the best of two worlds: Willoughby's aroma of buttery cured ham, augmented by the distinct woodsy and sweet notes of maple. Don't skip the rind—it's packed with maple goodness! A unique collaboration between two Vermont artisan producers creating an exceptional cheese experience.

Jasper Hill Farm - Vermont Artisan Cheesemaker

Jasper Hill Farm is a renowned artisan cheesemaker from Vermont. The farm is celebrated for producing exceptional, award-winning cheeses with meticulous attention to quality and craftsmanship.

Special Edition - Limited Release

This special edition represents a unique collaboration and limited release. Special editions showcase innovation and creativity in cheesemaking.

Willoughby Cheese

Willoughby is one of Jasper Hill Farm's signature cheeses. This washed-rind cheese is known for its creamy texture and complex flavor profile.

Washed in Green Mountain Maple Liqueur

This special edition creamy, indulgent Willoughby cheese has been bathed in luscious maple liqueur from Green Mountain Distillers. The maple liqueur washing creates a unique flavor dimension.

Green Mountain Distillers - Vermont Craft Spirits

From Green Mountain Distillers, a Vermont craft spirits producer. This collaboration brings together two Vermont artisan producers.

Vermont Artisan Collaboration

And combines the best of two worlds from Vermont's artisan food and spirits community. The collaboration showcases Vermont's exceptional craft producers.

8oz Portion

Perfectly portioned at 8oz for enjoying and sharing. The size is ideal for cheese boards and entertaining.

Tasting Profile

Appearance: Washed rind with maple-infused exterior
Texture: Creamy, indulgent
Aroma: Buttery cured ham, augmented by distinct woodsy and sweet notes of maple
Flavor: Rich, complex, sweet maple notes, savory undertones
Rind: Packed with maple goodness - edible and delicious

Creamy & Indulgent

This special edition creamy, indulgent Willoughby cheese delivers luxurious texture. The creaminess is exceptional and satisfying.

Bathed in Luscious Maple Liqueur

Has been bathed in luscious maple liqueur creating a unique flavor infusion. The maple liqueur penetrates the rind and influences the cheese.

Best of Two Worlds

And combines the best of two worlds: artisan cheese and craft spirits. The combination is harmonious and innovative.

Aroma of Buttery Cured Ham

Willoughby's aroma of buttery cured ham is characteristic of quality washed-rind cheese. The savory aroma is inviting and complex.

Augmented by Woodsy & Sweet Notes of Maple

Augmented by the distinct woodsy and sweet notes of maple. The maple character is evident but not overwhelming.

Don't Skip the Rind - Packed with Maple Goodness

Don't skip the rind—it's packed with maple goodness! The rind is edible and contains concentrated maple flavor.

Washed-Rind Cheese

Willoughby is a washed-rind cheese, a style known for bold flavors and creamy texture. Washed-rind cheeses are regularly bathed during aging to develop their characteristic flavor and appearance.

Pasteurized Cow Milk

Made from pasteurized cow milk ensuring safety and consistency. The milk quality is exceptional.

Traditional Cheesemaking

Crafted using traditional cheesemaking techniques with salt, rennet, and cultures. The craftsmanship is evident in every bite.

Ingredients

Pasteurized Cow Milk, Salt, Rennet, Cultures

Versatile Serving Suggestions

Perfect for:

• Cheese boards
• Pairing with craft beer or cider
• Serving with crusty bread
• Accompanying charcuterie
• Enjoying with fruit preserves
• Pairing with Vermont maple syrup
• Special occasions and entertaining

Perfect for Cheese Boards

This special edition cheese is perfect for cheese boards and entertaining. The unique character makes it a conversation starter.

Pairs Beautifully with Craft Beer & Cider

Pairs beautifully with craft beer or cider, especially Vermont varieties. The maple notes complement malty and fruity beverages.

Excellent with Crusty Bread

Serve with crusty bread to enjoy the creamy texture fully. The bread provides the perfect vehicle for this indulgent cheese.

Complements Charcuterie

Accompanying charcuterie creates a complete tasting experience. The savory and sweet elements work beautifully together.

Delicious with Fruit Preserves

Enjoying with fruit preserves adds another layer of sweetness. Fig or apple preserves are particularly complementary.

Celebrate Vermont Terroir

Pairing with Vermont maple syrup celebrates the state's terroir. This cheese embodies Vermont's artisan food culture.

Special Occasions & Entertaining

Ideal for special occasions and entertaining guests. This unique cheese will impress and delight.

Award-Winning Cheesemaker

From an award-winning cheesemaker known for innovation and quality. Jasper Hill Farm's reputation for excellence is well-deserved.

Vermont Artisan Excellence

This cheese showcases Vermont artisan excellence in both cheesemaking and distilling. The collaboration represents the best of Vermont's craft food scene.

Unique Flavor Experience

Creating an exceptional cheese experience that is truly unique. The combination of flavors is unlike anything else.

Innovation in Cheesemaking

This special edition demonstrates innovation in cheesemaking. The willingness to experiment creates exciting new products.

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

This ancient cheese is made from 100% sheep's milk collected in the countryside of Rome and produced in Nepi, 15 miles north of the city. Aged 10 months to 1 year and coated in black wax per tradition, Fulvi® is in a class by itself. What separates Fulvi® from other Pecorino Romanos is the higher butterfat content of the whole (not skimmed) sheep’s milk from Lazio, making it less dry and hard than those made in Sardinia. The cheese is also less salty, allowing you to enjoy its rich flavor grated or eaten as is. Even a small amount will create a hearty flavor to enhance your favorite dish.

Product Information
Pronunciation: FULL-vee peh-co-REE-no ro-MAH-no
Cheese type: Semi-Firm
Milk type: Unpasteurized Sheep
Breed: Sopravissana, Siciliana
Origin:Lazio, Italy
Aging: Minimum 10-12 months

Fromagerie Germain ‘Le Pico’ — Soft Ripened Goat Cheese from Périgord (3.5 oz.)

Le Pico is a beautifully crafted soft-ripened goat cheese from Fromagerie Germain, one of France’s most respected artisan cheese producers. Hailing from the Dordogne region of Périgord in southwest France, this petite chèvre is defined by its delicate bloomy rind, impossibly creamy interior, and a flavor profile that balances bright, tangy goat’s milk character with subtle earthy and mushroom notes from the rind.

As it ripens, Le Pico becomes increasingly supple and complex — mild and fresh when young, deeper and more assertive with age. A true expression of traditional French goat cheese-making at its finest.

Food & Wine Pairings

Serve at room temperature with crusty baguette, honeycomb, fresh herbs, or sliced pears. Pairs exceptionally well with Sancerre, Pouilly-Fumé, Sauvignon Blanc, or a crisp Rosé — the classic companions to French chèvre.

Product Details

• Producer: Fromagerie Germain
• Region: Périgord (Dordogne), France
• Milk Type: Goat’s milk
• Style: Soft-ripened, bloomy rind
• Size: 3.5 oz.
• Best Served: At room temperature

Essex Street / Fromagerie Marcel Petit – Comté Aged 18+ Months

Pre-packaged. Approx size 6oz

Martin Johnson, Cheesemonger writes: "Our most popular cheese, this French classic offers well balanced overtones of sweet grass and roasted cashews. It pairs nicely with a wide variety of red and white wines."

About This Comté

Indulge in the exceptional flavors of the Selected Comté from Marcel Petite, carefully chosen by Essex Street Cheese based on flavor rather than age or price. This Comté reaches you at its peak ripeness, showcasing its beguiling aromas of hazelnuts, fried onions, and spring berries, complemented by hints of cut grass, wet earth, and straw. With its herbaceous and fruity profile, kissed with deep, luscious creaminess, this Comté is a cheese lover's delight. Pair it with crusty baguettes, dried fruits, and a glass of red wine for an exquisite tasting experience.

Ingredients & Allergens

Ingredients: Raw cow's milk, salt, cultures, animal rennet

Contains: Milk

About the Producer

Marcel Petite was an affineur (ager of cheese) who, in the 1960s, established an aging facility at a former military fort called Fort Saint Antoine. Though Marcel Petite passed away in the 1980s, his legacy and philosophy of aging has endured. Fromageries Marcel Petite specializes in slow, cool maturation of Comté, coaxing out complexity and nuance from the ripening wheels. Marcel Petite was the first person to practice this aging technique and, of the 150 fruitières in the region, the company works with 35. In their words, they are "the biggest of the little affineurs." 7,000 tons of Comté passes through their caves each year and fruitières deliver cheese roughly twice per month, bringing in anywhere from 20 to 40 wheels at a time, depending on the size of their cooperative.

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.

Known for its intense aroma, orange-red wrinkled rind, and creamy texture, it is produced near Gevrey-Chambertin, offering a distinct, authentic flavor profile rooted in local traditions. 

Amarelo de Beira Baixa comes from the Beira Baixa region of Portugal. It is made from raw sheep's and goat's milk, animal rennet and salt. Amarelo is PDO (AOP) cheese with a distinctive aroma and slightly acidic taste. It is matured for 45 to 90 days and is available in a cylindrical shape. 

Amarelo de Beira Baixa can be consumed as a dessert, a starter or a snack. It tastes great with Pinot Noir or red wines.

Lush, buttery and sumptuous in the very best way, this Swiss delight offers melt on your tongue goodness. 

Vermont Creamery Mascarpone - Authentic Italian-Style Luxury

Experience the velvety richness of Vermont Creamery's award-winning Mascarpone, crafted in small batches using traditional Italian methods and the finest Vermont cream. This luxuriously smooth, spreadable cheese delivers an indulgent, buttery flavor that elevates both sweet and savory dishes.

Why Choose Vermont Creamery Mascarpone?

Vermont Creamery has been a leader in artisan cheese-making for decades, combining Old World techniques with premium local ingredients. Their Mascarpone is made from fresh Vermont cream with no artificial additives, resulting in a pure, clean taste that professional chefs and home cooks trust.

Perfect For:

• Classic Tiramisu - The essential ingredient for authentic Italian desserts
• Decadent Desserts - Cheesecakes, mousses, and fruit tarts
• Gourmet Pasta - Creates silky, restaurant-quality sauces
• Elegant Appetizers - Spread on crostini with honey or fresh herbs
• Coffee Enhancement - Stir into espresso for a luxurious treat

Product Details

Size: 8 oz
Origin: Vermont, USA
Storage: Keep refrigerated
Texture: Smooth, creamy, and spreadable

Bring the taste of artisan Vermont craftsmanship to your kitchen with this premium Mascarpone - perfect for creating memorable culinary moments.

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

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

Tentation de Saint-Félicien — Ultra-Creamy French Soft Cheese (6 oz.)

Tentation de Saint-Félicien is one of France’s most indulgent soft cheeses — lush, ultra-creamy, and impossibly silky, with a delicate tang and a long, buttery finish. Produced in the Rhône-Alpes region by La Fromagerie l’Étoile, the celebrated makers of Saint-Marcellin and Saint-Félicien, this French cow’s milk cheese was originally crafted to make use of surplus cream and has since become a gourmet staple in its own right.

Rich without being heavy, Tentation de Saint-Félicien 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.

Food & Wine Pairings

Pair this creamy French cheese with crusty baguette, honeycomb, fresh figs, or toasted walnuts. For wine, reach for a white Burgundy (Chardonnay), Viognier, or a light Pinot Noir — all classic companions to rich, creamy cow’s milk cheeses.

Product Details

• Producer: Fromagerie du Dauphiné (La Fromagerie l’Étoile)
• Region: Rhône-Alpes, France
• Milk Type: Cow’s milk
• Style: Ultra-creamy French soft cheese
• Rind: Natural, bloomy
• Size: 6 oz.
• Best Served: At room temperature

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!

An exquisite delicacy featuring a delicious creamy panna di latte and pasta filata mozzarella. Taste the sophistication of delicate shreds of mozzarella in authentic Italian cream and delight in this luscious, award-winning, handcrafted cheese.

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.

Essex Street / Fromagerie l'Amuse – Brabander Goat Gouda

A rare, small-production Dutch goat Gouda exclusively imported to the US through Essex Street Cheese. Brabander offers a firm, golden paste with a clean, bright tang from the Saanen goat's milk, balanced by the buttery, caramel depth characteristic of aged Gouda. Notes of toasted nuts and a subtle sweetness develop over its 6–9 month aging period.

Pairing Suggestions

Pairs beautifully with dry Riesling, Grüner Veltliner, or a light Pinot Noir. Excellent alongside honeycomb, dried apricots, and toasted almonds.

Production Details

Milk: Pasteurized goat's milk (Saanen breed)

Origin: Made at a cooperative dairy in Zijerveld, Netherlands

Aging: Approximately 6–9 months

About the Producer

Betty Koster founded Fromagerie l'Amuse in 1989 with her husband Martin. Their Amsterdam shop is a destination for cheese lovers, featuring rare, small-production Dutch gems like Wilde Weide and Terschelling. Betty's deep, long-term connections with Dutch farmers, cheesemakers, and opleggers (affineurs) has given her access to an unparalleled range of cheeses. She exports a handful to America exclusively through Essex Street Cheese.