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

Product Notes

Betty Koster founded Fromagerie l’Amuse in 1989 with her husband Martin. Their celebrated Amsterdam shop is a destination for serious cheese lovers, featuring rare, small-production Dutch gems like Wilde Weide and Terschelling. Betty’s deep, long-term relationships with Dutch farmers, cheesemakers, and opleggers (affineurs) give her access to an unparalleled range of cheeses — a select few of which she exports exclusively to America through Essex Street Cheese.

The Signature Gouda is aged for a minimum of 2 years, developing a firm, crystalline paste with deep caramel, butterscotch, and toasted nut complexity. A benchmark aged Gouda — rich, savory, and utterly distinctive.

Pairing Suggestions

Exceptional on a cheese board alongside aged Gouda’s classic companions: dark honey, candied walnuts, dried apricots, and charcuterie. Pairs beautifully with Amontillado Sherry, aged Riesling, or a malty craft beer.

• Producer: Fromagerie l’Amuse / Essex Street Cheese
• Affineur: Betty Koster
• Origin: Netherlands
• Type: Aged Gouda
• Age: 2 years minimum
• Format: 8oz
• Texture: Firm, crystalline
• Flavor: Caramel, butterscotch, toasted nuts
• Best For: Cheese boards, gifting, entertaining

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.

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

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. 

Ferme de La Tremblaye is a certified organic, B-Corp farmstead located in the Yvelines, just outside Paris. One of France’s most progressive and environmentally committed farms, it achieved organic certification in 2020 after transitioning in 2016, and holds both ISO 14001 (environmental) and ISO 22000 (food safety) certifications. Despite its modern credentials, cheesemaking at La Tremblaye remains deeply artisanal — renneting, cutting, stirring, molding, turning, and packaging are all still performed by hand, following ancestral techniques unchanged over centuries.

Le Jouvençeau (“the young one”) is a soft-ripened, bloomy-rind camembert-style cheese made from the farm’s own goat’s milk — a rare and refined alternative to the classic cow’s milk camembert. Farmstead (“Fromage Fermier”) certified, meaning the milk and cheese are produced on the same farm.

Tasting Notes

Creamy and lactic with a delicate bloomy rind. Goat’s milk brings a characteristic brightness and gentle tang, with a smooth, yielding paste that becomes increasingly rich and complex as it ripens. Mild, fresh, and elegant.

Wine Pairings

Sancerre, Pouilly-Fumé, dry Vouvray, Muscadet, or a crisp Champagne. Also excellent with a light Pinot Noir or dry rosé.

Serving Suggestions

Serve at room temperature on a cheese board with crusty baguette, honey, and fresh fruit. A stunning centerpiece for any cheese course.

• Producer: Ferme de La Tremblaye, Yvelines, France
• Milk: Goat (farmstead)
• Style: Soft-ripened, bloomy rind (camembert-style)
• Certification: Organic (2020), B-Corp, ISO 14001, ISO 22000
• Label: Fromage Fermier (farmstead)
• Weight: 7.05oz

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

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

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.

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

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.  Pair it with your favorite Chenin Blanc or a Hazy IPA.  

Martin Johnson

With some cheeses, you taste something. With Pecorino Brigantaccio—a fragrant, organic, raw sheep’s milk cheese from Abruzzo—you feel something. Excitement. Effervescence. Heat. The hilarity and glee that breaks out at a spectacular fireworks show. 

Pecorino Brigantaccio is one of a kind, and it stands out on cheeseboard. Nibble nuggets of the cheese with raw vegetables (thinly sliced onions) or seasonal fruit. And douse the flames with a glass of juicy Montepulciano d'Abruzzo. 

 - Jonathan Auerbach, Sidewalk Cheesemonger, 67 Gourmet

Description

This organic cheese is aged 1-2 years, made from organic raw sheep's milk, salt, rennet and natural bran.

This is a mature pecorino made from the milk of the rare Sopravvissana sheep and in the tradition of the 19th century "Brigands".

Aged and placed in bran, it has a strong, earthy natural skin and pairs well with Praesidium Montepulciano d'Abruzzo wine.

Sheep, Aged 12 months+

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.

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 in our Cellars, 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.