Cheese & Dairy

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

Rogue Creamery Smokey Blue — Central Point, Oregon, Priced Per Ounce

Smokey Blue is one of America’s most celebrated artisan cheeses — and one of the most original. Handcrafted at Rogue Creamery in Central Point, Oregon from rBGH-free cow’s milk, it begins as a classic Oregon blue before undergoing something extraordinary: 16 hours of cold-smoking over local hazelnut shells. The result is a cheese unlike any other — deeply savory, subtly sweet, and layered with a distinctive smoky finish that lingers long after the last bite. It has earned a World Cheese Award and a devoted following among chefs and cheese lovers across the country.

The paste is velvety and rich with bold blue veining throughout. On the palate, the characteristic tang and earthiness of blue cheese is beautifully tempered by the gentle sweetness of hazelnut smoke, creating a complex, harmonious flavor that is simultaneously bold and approachable. The finish is long, smoky, and deeply satisfying.

• Producer: Rogue Creamery, Central Point, Oregon, USA
• Milk: rBGH-free cow’s milk
• Style: Cold-Smoked Blue Cheese
• Smoking: 16 hours over Oregon hazelnut shells
• Awards: World Cheese Award winner
• Tasting Notes: Bold blue tang, hazelnut smoke, velvety paste, subtle sweetness, long smoky finish
• Pricing: Per ounce
• Best Paired With: Full-bodied reds, late-harvest whites, Port, honey, walnuts, dried figs, charcuterie

Bold, smoky, and utterly original — Rogue Creamery’s Smokey Blue is the American artisan cheese that belongs on every serious cheese board.

Fromagerie l'Amuse / Essex Street Cheese | Signature Gouda | 2 Year | Netherlands | 8oz

Betty Koster founded Fromagerie l’Amuse in Amsterdam in 1989, and over the decades built one of the most respected cheese shops in the world — a destination for serious aficionados seeking rare, small-production Dutch gems that never make it to the export market. Her deep, long-term relationships with Dutch farmers, cheesemakers, and opleggers (affineurs) give her access to cheeses most Americans will never encounter. A select few of those cheeses she exports exclusively to the US through Essex Street Cheese, and the Signature Gouda is the crown jewel of that collaboration. Aged a minimum of two years, it develops the firm, crystalline paste and the deep caramel, butterscotch, and toasted nut complexity that define great aged Gouda at its peak. Rich, savory, and utterly distinctive — a benchmark by which other aged Goudas are measured.

• 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

Pairing Suggestions

Exceptional on a cheese board alongside dark honey, candied walnuts, dried apricots, and charcuterie. Pairs beautifully with Amontillado Sherry, aged Riesling, Tawny Port, or a malty craft beer.

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 

Jasper Hill Farm — Sherry Gray — Greensboro, Vermont

Sherry Gray is an emblem of Vermont cheesemaking ingenuity — and one of the most original American cheeses being made today. Jasper Hill took two disparate French traditions and fused them into something entirely their own: a double-cream Brie ripened in ash, where the Loire Valley meets the Brie de Meaux. The ash coating is not merely aesthetic; it tempers the surface pH of the fresh wheel and fosters the development of a thin, even bloom of flora that gives Sherry Gray its distinctive stony complexion and complex rind character. The extra cream and a relatively long culturing time create an almost whipped interior texture that coats the palate in buttery richness. 7oz wheel.

The paste is silky and yielding, with a texture that borders on mousse — rich, luscious, and deeply satisfying. The flavor is buttery and smooth up front, with earthy, mushroomy notes from the bloomy rind and a gentle, approachable finish that never overwhelms. It is the kind of cheese that disappears from the board before anything else does. Pair it with your favorite sparkling wine and let it do the rest.

Martin Johnson, Cheesemonger, 67Gourmet — "Buttery, smooth and earthy, Sherry Gray is an emblem of Vermont cheesemaking ingenuity. It’s a double cream Brie, ripened in ash — the Loire Valley meets Brie. What results is a creamy cheese with an approachable finish."

• Producer: Jasper Hill Farm, Greensboro, Vermont, USA
• Milk: Pasteurized cow’s milk & cream
• Style: Double-cream bloomy rind, ashed
• Rind: Ashed bloomy rind
• Format: 7oz wheel
• Tasting Notes: Buttery, silky, mushroomy, earthy rind, whipped texture, approachable finish
• Allergens: Contains milk
• Best Paired With: Champagne, Crémant, Pet Nat, dry rosé, honeycomb, sliced pear, toasted baguette, marcona almonds

The Loire Valley meets Brie de Meaux — made in Vermont, and better for it.

"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.  

Tulip Tree Creamery Trillium | Triple Cream | Indianapolis, Indiana | 8 oz

Tulip Tree Creamery is one of the most exciting artisan cheese operations in the Midwest — founded in 2014 on the northwest side of Indianapolis, sourcing all their milk from a single small farm in Seymour, Indiana, where pasture-raised cows eat non-GMO hay and silage grown on site. Trillium is their flagship: a triple cream, mold-ripened cheese inspired by the great French classics — Camembert and Brie — but richer, more indulgent, and unmistakably American.

It ages three to eight weeks, ripening gracefully from the outside in. The rind is soft and bloomy; the paste beneath is lush, buttery, and almost molten at peak ripeness — with a gentle lactic brightness that keeps all that richness in check. This is a cheese that earns its place on any board and steals the show every time.

"Creamy, lush and sumptuous, this triple cream (like a brie but half again richer) is from Indiana. It pairs wonderfully with almost all sparkling wines and various dry whites."
— Martin Johnson, Cheesemonger, 67Gourmet

• Producer: Tulip Tree Creamery, Indianapolis, Indiana
• Style: Triple cream, mold-ripened (bloomy rind)
• Milk: Pasteurized cow’s milk (pasture-raised, non-GMO)
• Size: 8 oz
• Best With: Champagne, Crémant, Blanc de Blancs, dry white Burgundy, honey, strawberries, crusty bread

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

Fulvi Pecorino Romano del Lazio DOP — Nepi, Lazio, Italy

Fulvi is the benchmark for what Pecorino Romano was always meant to be — and it is categorically different from the mass-produced versions most people know. Made from 100% whole, unpasteurized sheep’s milk collected from Sopravissana and Siciliana breed flocks in the Roman countryside, and produced in Nepi just 15 miles north of Rome, this is an ancient cheese with an unbroken lineage. Aged a minimum of 10 to 12 months and coated in traditional black wax, Fulvi carries the DOP designation that guarantees its Lazio origin and production standards. The key distinction: Fulvi uses whole milk, not skimmed — giving it a higher butterfat content, a less dry texture, and a less aggressive saltiness than Sardinian Pecorino Romano. The result is a cheese that is rich, complex, and deeply versatile: magnificent grated over pasta, and equally rewarding eaten as is.

The paste is ivory-white and semi-firm with a dense, slightly granular texture that yields to a long, savory finish. The aroma is sheepy and pastoral, with a warm nuttiness and a gentle tang. The flavor is full and rounded — bold enough to stand up to a rich ragù, refined enough to eat with honey and a glass of Frascati.

• Producer: Fulvi, Nepi, Lazio, Italy
• Certification: Pecorino Romano DOP
• Milk Type: Whole, unpasteurized sheep’s milk (Sopravissana & Siciliana breeds)
• Style: Semi-firm, black wax coated, aged
• Aging: Minimum 10–12 months
• Size: 7oz
• Tasting Notes: Ivory paste, sheepy aroma, warm nuttiness, gentle tang, full savory flavor, long finish
• Best Paired With: Pasta all’Amatriciana, Cacio e Pepe, grilled lamb, honey, crusty bread, Frascati, or a medium-bodied Italian red

Ancient craft, Lazio terroir, whole milk integrity — Fulvi’s Pecorino Romano DOP is the benchmark for what this storied Italian cheese can truly be.

Fromagerie Germain Le Pico — Périgord, Dordogne, France

Le Pico is a beautifully crafted soft-ripened goat cheese from Fromagerie Germain — one of France's most respected artisan cheese producers, rooted in 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.

Serve at room temperature and the transformation is immediate: the paste softens to a lush, almost spoonable consistency, the rind adds a gentle earthiness, and the finish lingers with that unmistakable clean, chalky brightness that only great chèvre delivers. At 3.5oz, it is perfectly portioned for a cheese board or a quiet moment with a glass of Sancerre.

The classic companion to French chèvre — pair with Sancerre, Pouilly-Fumé, Sauvignon Blanc, or a crisp Rosé for a pairing that has defined French terroir for centuries.

• Producer: Fromagerie Germain, Périgord (Dordogne), France
• Region: Périgord, Dordogne, Southwest France
• Milk Type: Goat’s milk
• Style: Soft-ripened, bloomy rind
• Size: 3.5oz
• Best Served: At room temperature
• Tasting Notes: Tangy goat’s milk, creamy paste, earthy bloomy rind, mushroom, clean chalky finish
• Best Paired With: Crusty baguette, honeycomb, sliced pears, fresh herbs, Sancerre, Pouilly-Fumé, or crisp Rosé

Artisan chèvre made with centuries of tradition — Fromagerie Germain's Le Pico is the benchmark for what soft-ripened French goat cheese can be.

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. 

Fruitières Chabert | Le Chablochon | Savoie, France

High in the Alps of Savoie, where mountain pastures give way to ancient cellars, the Chabert family has been making cheese the same way since Camille and Marcelle founded their fromagerie in 1936. Today, the third generation carries on those traditions — and Le Chablochon is one of their most charming expressions of the region.

A close cousin of Reblochon, Le Chablochon is a soft, mixed-rind cow's milk cheese that combines washed-rind and surface-ripened white mould techniques. As it matures in the Chabert cellars, it develops a copper-coloured rind and a silky, yielding paste beneath — mild and sweet, with a gentle earthiness and a clean, creamy finish that lingers just long enough.

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

Enjoy with: Light crusty bread · Sourdough · Fresh or dried fruit

Pair with: Pinot Noir · Côtes du Jura · Savoie Blanc · Chardonnay

• Soft ripened, mixed-rind | Cow's milk
• Washed rind & white mould maturation
• Family-made by Fruitières Chabert, Savoie, France
• 7 oz

Jasper Hill Farm Willoughby | Washed Rind | Vermont | 8 oz

Willoughby is one of the most approachable washed-rind cheeses made in America — and Jasper Hill Farm, tucked into Vermont's Northeast Kingdom, is one of the most important artisan creameries in the country. Named after the pristine lake nearby, Willoughby is made from the milk of Jasper Hill's own Ayrshire cows, washed with brine to develop its characteristic rosy rind and that signature, gently funky aroma.

Inside, the paste is fudgy, smooth, and almost molten near the rind — rich and buttery, with a complexity that belies its mild demeanor. The funk is real but restrained: pleasantly dank rather than aggressive, making it the ideal entry point for anyone curious about washed rinds.

"Fudgy, pleasantly dank, and smooth in texture, this complex Vermonter comes from Jasper Hill, the great Northeast Kingdom cheesemakers. Its slight funk makes it the perfect gateway cheese for novices new to washed rind aromas. Pair it with your favorite Chenin Blanc or Vouvray."
— Martin Johnson, Cheesemonger 67 Gourmet.

• Producer: Jasper Hill Farm, Greensboro, Vermont
• Style: Washed rind, soft-ripened
• Milk: Pasteurized cow's milk (Ayrshire)
• Size: 8 oz
• Best With: Chenin Blanc, Vouvray, dry cider, crusty bread, honey, charcuterie

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

Firefly Farms Merry Goat Round — Accident, Maryland

The Merry Goat Round is Firefly Farms’ best-selling retail cheese — and it earns that distinction every time. Made in the Appalachian highlands of Garrett County, Maryland, Firefly Farms has been crafting award-winning artisan goat cheeses since 2002, drawing on the clean mountain air and pastoral landscape that define this corner of the mid-Atlantic. The Merry Goat Round is a soft-ripened chèvre with a bloomy, fully edible rind that develops beautifully at every stage of ripening. The texture is supple and impossibly creamy, the flavor is clean and bright, and the rind — as Firefly will tell you — is where the fullest, most complex flavor is concentrated. Chefs, caterers, and cheese lovers agree: this one deserves a giant round of applause.

The paste is snow-white and lush, with a fresh, clean goat’s milk character that is tangy without being sharp. As it ripens, the rind softens and the interior becomes increasingly supple and complex, developing earthy, mushroom-laced depth that contrasts beautifully with the bright, citrusy core. Bake it at 350°F until soft and smother it in honey — it transforms into something extraordinary.

Little secret: the fullest flavor is concentrated in the rind. Eat every bit of it. — Firefly Farms

• Producer: Firefly Farms, Accident, Garrett County, Maryland, USA
• Milk Type: Goat’s milk
• Style: Soft-ripened, bloomy rind chèvre
• Size: 6oz
• Tasting Notes: Snow-white paste, clean tangy goat’s milk, earthy bloomy rind, mushroom, bright citrus core, creamy finish
• Best Paired With: Baked with honey or apricot jam, sliced apple and baguette, dried fruits, candied nuts, dry Riesling, or Sauvignon Blanc

Appalachian craft, award-winning character — Firefly Farms’ Merry Goat Round is the benchmark for what American artisan goat cheese can be.

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.

Rodolphe Le Meunier | Tommette Brûlée | Basque Sheep's Milk Cheese | France | Priced per ounce

There are many semi-firm sheep's milk cheeses from the mountainous Basque country of southern France, but Tommette Brûlée is something apart. Several small dairies produce the little wheels, draining them for a few days before they are collected and brought to the cellars of famed affineur Rodolphe Le Meunier for further aging. There, the wheels are cleaned and turned for three to four months to ensure even, unhurried maturation.

Once the Tommette reaches ideal ripeness, Rodolphe's team torches the rind — adding a touch of caramelized sweetness and a burnished, deeply appealing exterior. The result is irresistible: silky, yielding paste with flavors of roasted cashews, brown butter, and tortilla chips, wrapped in a rind that carries the faintest whisper of smoke and caramel.

Melt slices over toast for a deeply comforting snack, or drizzle cubes with honey and peppery olive oil for an addictive appetizer. Either way, it disappears fast.

• Origin: Basque Country, France
• Milk: Sheep's milk, semi-firm
• Affineur: Rodolphe Le Meunier
• Aging: 3–4 months, torch-finished rind
• Flavor: Roasted cashews, brown butter, tortilla chips, caramel
• Pricing: Per ounce
• Pairs with: Honey, peppery olive oil, toasted bread, Basque cider, dry rosé, aged Rioja

A luxurious French churned butter from Rodolphe le Meunier, Meilleur Ouvrier de France, finished with delicate seaweed for a savory, ocean-kissed flavor. Rich, creamy, and beautifully balanced, this compound butter brings a subtle briny depth that makes simple food feel instantly elevated.

Spread over warm Sullivan Street Bakery bread, melt onto grilled fish or seafood, finish roasted vegetables, or use as a quick upgrade for potatoes, rice, pasta, or steak. Elegant, deeply flavorful, and ready to serve.

Approx. 8 oz.
Perfect with: crusty bread, oysters, lobster, scallops, grilled fish, roasted vegetables, and dry white Bordeaux.

Grafton Village “Shepsog” — Cave-Aged Cow & Sheep Milk Cheese, Vermont

Grafton Village Cheese Company has been one of Vermont’s most celebrated artisan cheesemakers since 1892, and Shepsog is their most intriguing and complex creation. The name is a portmanteau of “sheep” and “dog” — a nod to the pastoral Vermont tradition — and the cheese itself is equally playful and multifaceted. Made from thermized cow and sheep milk and cave-aged for 5 to 7 months, Shepsog is a firm cheese of remarkable personality: it draws simultaneously on the traditions of Basque sheep cheeses, Alpine styles, aged Cheddars, and aged Goudas, yet all of these influences cohere into something entirely its own — approachable, appealing, and endlessly interesting. Priced per ounce.

The texture is firm and smooth with the density that comes from careful cave aging. The flavor is layered and complex — nutty and slightly sweet from the sheep milk, with the savory depth of Alpine cheese, a hint of Cheddar tang, and the caramel richness of aged Gouda. Multiple personalities, all of them delicious. Pair with a Chenin Blanc, a Hazy IPA, or a glass of something sparkling.

Martin Johnson, 67 Wine — “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.”

• Producer: Grafton Village Cheese Company, Grafton, Vermont, USA
• Founded: 1892
• Milk: Thermized cow & sheep milk
• Aging: Cave-aged 5–7 months
• Texture: Firm
• Style: Basque / Alpine / Cheddar / Aged Gouda influences
• Pricing: Per ounce
• Best Paired With: Chenin Blanc, Hazy IPA, sparkling wine, charcuterie, honey, dried fruit, crusty bread

Five to seven months in the cave, 130 years of Vermont cheesemaking tradition — Grafton’s Shepsog is the cheese with multiple personalities and zero flaws.

Pipe Dreams Fromages Goat Bûche | Lancaster County, Pennsylvania | per ½ bûche

Pipe Dreams Fromages is doing something quietly extraordinary in Greencastle, Pennsylvania — channeling the spirit of the Loire Valley from the heart of Lancaster County. Their Goat Bûche is a classic ash-rolled log of fresh goat's milk cheese, made in the tradition of Sainte-Maure de Touraine: elegant, delicate, and unmistakably chèvre.

The ash coating gives the rind a striking appearance and a subtle mineral quality, while the interior paste is bright, creamy, and clean. As it ages, it develops a gentle earthiness and a more complex, herbal character — but at any stage, it's a cheese that rewards attention.

"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. 67 Gourmet. 

• Producer: Pipe Dreams Fromages, Greencastle, Pennsylvania
• Style: Fresh ash-rolled goat's milk log (bûche)
• Milk: Goat's milk
• Format: Sold per ½ bûche
• Best With: Sancerre, Muscadet, Vouvray, Champagne, dry rosé, honey, walnuts, fresh herbs

Nettle Meadow Farm Kunik — Adirondacks, New York, 3.5oz

Nettle Meadow Farm is one of America's most celebrated artisan cheesemakers, nestled in the Adirondack Mountains of upstate New York. Kunik is their signature creation — a triple cream cheese that blends fresh goat's milk with rich Jersey cow cream to achieve the coveted 75%+ butterfat designation. The result is something entirely its own: the brightness and clean tang of goat's milk married to the lush, pillowy richness of cow cream. Award-winning, endlessly versatile, and deeply satisfying at $14.99 for 3.5oz.

The texture is the first thing you notice — silky, yielding, and almost impossibly smooth. At room temperature it becomes luscious and spreadable, revealing layers of buttery richness, subtle nuttiness, and a delicate goat's milk tang that keeps it from ever feeling heavy. The bloomy white rind is edible, adding a gentle earthiness and mushroom note at the edge. The finish is clean, bright, and long — the kind of cheese that disappears from a board faster than anything else.

• Producer: Nettle Meadow Farm, Warrensburg, New York, USA
• Type: Triple Cream (75%+ butterfat)
• Milk: Goat's milk & Jersey cow cream
• Rind: Bloomy white (edible)
• Size: 3.5oz
• Flavor Profile: Buttery, nutty, delicate goat tang, earthy rind, clean finish
• Best Served: At room temperature, on a cheese board or spread on crusty bread
• Best Paired With: Champagne, Crémant, Sauvignon Blanc, Chardonnay, figs, honey, toasted walnuts, smoked salmon

America's most beloved triple cream — Kunik is the cheese that converts goat-cheese skeptics on the first bite.

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+

Rodolphe Le Meunier Fromage d'Ossau — Basque Region, Pyrénées, France

Rodolphe Le Meunier is one of France's most celebrated affineurs — a Meilleur Ouvrier de France (MOF), the highest honor in French craftsmanship, and a master of the art of cheese aging. Based in Tours, Le Meunier selects and ages cheeses from the finest producers across France, bringing each to its peak of expression through meticulous cellar work and an uncompromising commitment to quality. His Fromage d'Ossau is sourced from the Basque region of the French Pyrénées — one of the world's great sheep's milk cheese traditions, where flocks of Manech and Basco-Béarnaise ewes graze on mountain pastures to produce milk of extraordinary richness and character. Aged to perfection by Le Meunier, this is Ossau-Iraty at its finest.

The paste is firm and smooth with a natural rind. The flavor is rich, slightly sweet, and deeply satisfying — subtle overtones of herbs, honey, and butter, with the gentle, rounded character that defines the great Basque sheep's milk cheeses. Clean and lingering on the finish, with a warmth that speaks of mountain pastures and centuries of tradition.

"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. From France, we have Fromage d'Ossau, aged by Rodolphe Le Meunier — if you haven't tried his butter, you haven't lived." — Martin Johnson, Cheesemonger, 67 Gourmet

• Affineur: Rodolphe Le Meunier, MOF, Tours, France
• Region: Basque / Pyrénées, France
• Milk: Sheep's milk
• Style: Semi-firm to firm, natural rind
• Flavor Profile: Rich, slightly sweet, herbs, honey, butter, smooth and gentle
• Pricing: Per ounce
• Best Paired With: Marcona almonds, quince paste, honey, charcuterie, crusty baguette, dried fruit
• Wine Pairings: Jurancon, Madiran, white Burgundy, Champagne, dry Rosé

One of the Pyrénées' great sheep's milk cheeses, aged by France's finest affineur — Rodolphe Le Meunier's Fromage d'Ossau is a benchmark of the Basque tradition.

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.

Jasper Hill Farm — Withersbrook Blue — Greensboro, Vermont

Jasper Hill Farm sits on 1,200 acres in the Northeast Kingdom of Vermont, one of the most remote and storied corners of American cheesemaking. The Kehler brothers built their underground Cellars here not just to age their own cheeses, but to create the infrastructure that would allow small Vermont farms to make world-class cheese. Withersbrook Blue is named for the winding forest brook that originates behind the creamery — a quiet, elemental detail that suits the cheese perfectly. Made from raw cow’s milk, it is aged for 60 days in the traditional cellar before being placed into a specialized pouch with a generous dose of Eden Ice Cider — a dessert cider made from apple juice naturally concentrated by Vermont’s freezing winter temperatures. The result is unlike any other blue in the case. Priced per ounce.

The paste is creamy and yielding, with bold blue veining and a flavor profile that moves from savory to sweet in a single bite. The raw milk brings depth and funk; the ice cider adds a honeyed apple sweetness and a gentle acidity that softens the blue’s edge without taming it. The finish is long, complex, and quietly extraordinary — the kind of cheese that makes people stop mid-conversation.

Jasper Hill Farm — "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, 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."

• Producer: Jasper Hill Farm, Greensboro, Vermont, USA
• Milk: Raw cow’s milk
• Style: Blue, cave-aged with Eden Ice Cider finish
• Aging: 60+ days, Jasper Hill Cellars
• Rind: Natural
• Format: Priced per ounce
• Tasting Notes: Creamy paste, bold blue veining, savory funk, honeyed apple sweetness, long complex finish
• Allergens: Contains milk
• Best Paired With: Vermont honey, toasted walnuts, dried figs, pears, Sauternes, Port, Vermont hard cider, stout

One of Vermont’s most original blues — raw milk depth meets ice cider sweetness in a cheese that earns its place on any serious board.

Uplands Cheese in Wisconsin produces only two cheeses, and Pleasant Ridge Reserve is among the most decorated in American history. It has won three Best of Show awards from the American Cheese Society (2001, 2005, 2010) and the U.S. Championship Cheese Contest in 2003 — the only cheese ever to claim both major overall titles.

Made exclusively from the summer milk of pasture-raised cows, this alpine-style cheese is complex and deeply satisfying: lush, sweet, and fruity on the palate with an extraordinarily long finish. Priced per ounce.

Of the seven famous cheeses from the Savoie, the Tomme is the oldest. It was born in the heart of the Alps and has been part of the history of the Duchy of Savoy for a very long time.

Our Tomme de Savoie Fermière is made in mountain farms with raw milk from their own cows and where it’s aged in it's own underground cave. Although these Tommes are usually sold directly at the farmhouse, we’re excited to have been able to squeeze-in a batch for our enjoyment :-)

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Paccard Tomme de Savoie Fermière
From the Alpine region of Savoie, France, this rustic mountain cheese is made with raw cow’s milk from small family farms. Gently pressed and naturally aged, it develops a supple texture and earthy, nutty flavors with subtle hints of grass and cellar. Comfortingly savory and perfectly balanced, it’s a true taste of the French Alps.

Formaggi Central | Sardinia, Italy | Sheep's Milk | Truffle-Injected | Price Per Oz

Made by a four-generation family creamery in Sardinia, Moliterno al Tartufo begins as a classic aged pecorino — pasteurized sheep's milk, pressed and aged for two months — before ground black truffles are injected directly into the paste. The result is a striking, veined cheese with bold umami depth, the full vegetal richness of Sardinian sheep's milk, and the unmistakable earthiness of black truffle in every bite.

A showstopper on any board, and a transformative ingredient in the kitchen.

Profile

• Milk: Pasteurized sheep's milk
• Style: Aged pecorino, truffle-injected
• Flavor: Bold umami, earthy black truffle, rich vegetal sheep's milk
• Texture: Semi-firm with striking truffle veining
• Origin: Sardinia, Italy

Serving Ideas

• Grated into scrambled eggs or pasta
• Shredded over baked potato or roasted vegetables
• Crumbled on grilled steak or lamb
• Stirred into mushroom risotto or polenta
• Featured on a cheese board with honey and walnuts

Priced per ounce. Cut to order.