58 products


Meredith Dairy - Farmstead Sheep & Goat Cheese in oil w/peppercorn & thyme (Australia, 11.3 oz)
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


Cypress Grove - 'Purple Haze' Fresh Goat Cheese with Lavender and Fennel Pollen (California, 4oz)
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.
Martin Johnson, Cheesemonger


Jasper Hill Farm - Harbison mini (Vermont, 5 oz)
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


Essex Street / Fromagerie l’Amuse- ‘Signature Gouda’ 2 yr (Netherlands, 8oz)
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 St. Cheese.


Essex Street / Fromagerie l’ Amuse- ‘Brabander Goat Gouda’ (Netherlands, 8oz)
Touted by its producer, the great Dutch affineur Betty Koster, as the vanilla milkshake of the cheese, this goat’s milk aged gouda is seductively smooth and has a slight overtone of brown butter in the finish. Lean, easygoing and sweet, the cheesemaker calls this goat’s milk gouda, “the vanilla milkshake of cheeses.” We also get notes of brown butter. Pair it with something really minerally and dry.
- Martin Johnson, Cheesemonger
Farm Notes:
Goat milk is not typically used for producing aged cheeses, or Goudas of any age. But when the affineur is the preeminent Gouda maturer in the world, anything is possible. Betty lets Brabander rest at temperatures higher than normal, which elicits savory notes and a slight gaminess that are not commonly found in Gouda. The extra aging on the Black Betty wheels lend a crunchier, more butterscotchy flavor to the cheese, which sings with a perfect caramel crunch.


Essex Street / Queseria 1605 ‘Manchego PDO’ José Luis Martín (La Mancha, Spain, 7.3oz)
Manchego (raw sheep’s milk, Spain)
Widely hailed as the best Manchego available outside of Spain, this farmstead classic is full of subtle herbal and citrusy overtones. - Martin Johnson, Cheesemonger at 67Gourmet
Full description
There are less than ten cheesemakers left in Spain making farmstead PDO Manchego artesano with a natural rind like the one we offer at Essex St. Cheese. Farmstead means the animals live at the same farm where the cheese is made. PDO Manchego artesano is the Spanish government's seal of approval saying this is the real deal, the same great cheese that Don Quixote enjoyed hundreds of years ago. A natural rind—unwaxed, not the artificial brown like most Manchegos you see—allows the cheese to breathe; the cut cheese's aroma is clean, it smells like hay and almonds.
Manchego 1605 is a traditional, aged, raw sheep’s milk cheese made in La Mancha, Spain by Queseria 1605 at Finca Solera de la Solana, by cheesemaker María José González-Román, and imported to the United States through a partnership with Essex St. Cheese and Queseria 1605’s Master Affineur, Jose Martin.

Tulip Tree Creamery - Foxglove (Indiana, 8 oz)


Serra da Estrella DOP -- Quarter of 800g wheel (Portugal, ≈8oz)
The most unique cheese that we carry and one of the most unusual cheeses in the world, this Portuguese sheep cheese is coagulated with a thistle based rennet. What results is a cheese that starts out goopy and buttery and then in an abrupt change of direction, it finishes tart, lean and sour. Pair with your favorite Vouvray or New World Chardonnay.
Martin Johnson, Cheesemonger


Fromagerie Berthaut ‘Epoisses AOC’ (France, 250g/8.8oz)
The classic table to barn experience highlighted by an aroma that will make you think that farm animals are in your lap, this cheese--beyond the aroma--offers a rich, sumptuous, savory experience that sis unmatched by any other dairy delight. Pair it with your favorite Spatlese Riesling.
Martin Johnson, Cheesemonger



Tulip Tree Trillium (Indiana, 8oz)
Creamy, lush and sumptuous, this triple cream (like a brie but half again richer), this cheese is from Indiana. It pairs wonderfully with almost all sparkling wines and various dry whites. - Cheesemonger Martin Johnson, 67Gourmet
Trillium is a triple cream, mold ripened cheese inspired by the French classics — Camembert and Brie. It has a soft creamy texture, with rich smooth flavors and gentle lactic tones. It ages three to eight weeks, ripening gracefully from the outside to the center.
Tulip Tree Creamery was started in 2014 and is located on the northwest side of Indianapolis. They source all of their milk from a small farm in Seymour Indiana where the cows live at pasture and eat non-gmo hay and silage grown on site. They are epic cheese makers!


Shelburne Farms - Waxed Cheddar (farmstead, raw cow's milk, aged 2 Years) (Vermont, 8oz)
Lean, savory and sharp, this cheese set the template for what many call Vermont Cheddar. The Shelburne comes from a farm that has diligently made top shelf cheddar for more than 100 years.
Pair it with your favorite whiskey.
Martin Johnson, Cheesemonger


Jasper Hill Farm - Vault No. 5 Cheddar (Vermont, 6.5oz)
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


Essex Street / Fromagerie Marcel Petit - Comté aged 18+ months (France, priced per ounce)
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."
Full Description:
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: Raw cow’s milk, salt, cultures, animal rennet
Contains: milk
Background: 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.


Formaggi Central - ‘Moliterno al Tartufo’ (Sardinia, 5.5oz)
Buttery, salty and very sweetly fungal, this Sardinian sheep cheese is laced, intensely lacked with black truffles. Entertain with Moliterno as a table cheese or turn any dish extraordinary (mmmm...risotto...) with it. Pair with your favorite New World Chardonnay.
Martin Johnson, Cheesemonger



Jasper Hill Farm - Willoughby (original) (Vermont, 8oz)
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


Vacherin Mont d’Or AOC (Switzerland, 1 lb.)
Vacherin is possibly the most revered cheese in the world and for good reason. It’s a dense, sumptuous delight brimming with deep mushroom and roasted vegetable overtones and a finish that hints at smokiness and even bacon. It comes in one-pound wheels, and the best way to serve it is to slice the top off and dive in crackers, slices of baguette or even crudité.- Martin Johnson, Cheesemonger
Made in Switzerland, it's crafted from cow’s milk produced during the fall and winter months.


Essex Street Cheese/Fromagerie l’Amuse - 'Rispens' Farmstead Gouda from pasteurized sheep’s milk (Friesland, NL, priced per ounce)
Buttery, herbal and smooth, this sheep's milk Aged Gouda hails from the caves of master affineur Betty Koster, and it brims with supple delight on the palate. Pair with your favorite Northern Italian red wine.
Martin Johnson, Cheesemonger


Old Chatham Creamery - "Kinderhook Creek" Soft-ripened sheep milk cheese (New York, 3.5oz)


Barn First Creamery - “Quinby” Soft-ripened, farmstead, goat cheese (Vermont, 4.5oz)


Neal’s Yard Dairy - ‘Montgomery’s Clothbound Cheddar’, aged 1 yr (Somerset-UK, priced per ounce)
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


Grafton Village Cheese Co. - “Bismark II” Clothbound Sheep Milk Cheddar (Vermont, priced per ounce)
There are several things you should know about this cheese. For one, it's a clothbound cheddar, which is the English style of cheddarmaking and it yields a more complex flavor. This clothbound cheddar is made in collaboration between Grafton Village, one Vermont's legacy cheddar producers and Caroline Hesse, a rising star on the New York City cheese scene. And lastly, it's buttery and wooly with distinctive minor overtones of dijon and horseradish. Pair it with your favorite Cotes du Rhone.
Martin Johnson, Cheesemonger


Marcelli Formaggi ‘Ricotta al Fumo di Ginepro’ Sheep Milk Ricotta lightly smoked over juniper (Abruzzo, Italy, 4 oz.)
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
