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.

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.

Rich, richer and richest, this sumptuous, melt on your tongue triple cream is bisected with a layer of black truffle shavings.  It’s aged by the great French affineur Rodolphe Le Meunier.  - Martin Johnson, Cheesemonger

Triple Cream, Rich, Sumptuous, Layered With Black Truffles

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

Epoisses AOC is a soft, cow's milk cheese from France. It is a stinky cheese with a washed, orange rind. Epoisses is a cow's milk fromage from the Cote-d'Or and Burgundy regions of France from the Fromagerie Berthaut. It is superbly creamy with a very intense aroma but a sweet and subtle flavor. During the maturation period, the rind of the cheese is washed with Marc of Burgundy. It adds taste and gives it a wonderful red color. Epoisses is the name of the village in Burgundy where a community of priests developed the production of this specific cheese in the middle of the 16th century. It is now a protected cheese that is only produced in 3 counties in France

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 

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

It is in the heart of Franche-Comté that we produce traditional cheeses: "MORBIER AOP" and "COMTE AOP".

We also make and mature many cheese specialties with authentic flavors:
Raclette cheese, Edel de Cléron, Val de Lou…

The cheeses in our organic range bear the AB label and are certified by Ecocert.

The evoking fresh earthy and mushroom aromas of the rind give way to buttery and creamy flavours on the palate, finishing with a very slight citrus tang that is void of any bitterness. Its dense cake-like texture dissipates quickly to an almost melt-in-the-mouth like quality which can be quite moreish once you get started!

The little terracotta pot which Le Secret des Lys comes in can be heated. For a decadent finish to any meal remove from packaging and heat gently in the oven prior to serving with crusty bread. 

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 of this concept.  It's a Loire Valley style ashen pyramid of creamy goat cheese (that's very French) the cheese is bisected by a layer of smoked paprika (that's very Vermont). Pair it with your favorite summery white wine. - Martin Johnson, Cheesemonger | 67Gourmet

Farm Notes: A unique bloomy rind goat’s milk cheese from a 100% off the grid solar and wind powered farm in Vermont. The eponymous ‘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. Thin Red Line has quickly become one of our favorite cheeses in the Lazy Lady Farm repertoire.

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

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

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.

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.

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

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.