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

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

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.  

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

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

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.

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. 

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

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

Lioni’s Stracciatella Panna di Latte is a decadent combination of shreds of fresh mozzarella cheese and authentic Italian cream. Stracciatella elevates the simplest dishes into sophisticated and elegant culinary presentations. Always made fresh to order, Stracciatella uses 100% whole cow’s milk, with no additives or preservatives.

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

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

Rodolphe Le Meunier's flavored churned and cultured butter is made from milk, carefully selected in French farms. According to the traditional method, it is made in a wooden butter churn from pasteurized cream and then molded by hand. This ancestral technique is the guarantee of a high quality butter, a taste like no other.

Unsalted, lightly salted or flavored, Rodolphe Le Meunier's Beurres de Baratte are a treat for the taste buds

Dense, earthy and nutty with a unique finish, this cheese which is named for a Swiss chalet that is popular among skiers, is a variation on Gruyere from Rolf Beeler, the great Swiss affineur, a master of aging cheese.  He rinses the rind of this cheese in white wine as it ripens so the finish notes have a grapey acidity reminiscent of Gruner Vetliner.  That's a good pairing too, and so is your favorite full bodied red. 

- Martin Johnson, Cheesemonger 67Wine

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. 

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.