50 products
Roelli Cheese Haus - ‘Red Rock’ Cheddar Blue (Wisconsin, price per ounce)
Made by Roelli Cheese in Shullsburg, Wisconsin. This cutting edge Wisconsin Cheese combines all of the greatness of a fine English Cheddar with the bite and creaminess of a French Blue. This Wisconsin Cheese is open air aged in a cellar to enhance its rich flavor. This Wisconsin cheese strikes the perfect balance between sharpness and the creamy texture. While making a batch of orange cheddar one day in 2011, Chris Roelli tipped an extra dose of annatto coloring—plus some blue mold spores—into the vat. The experiment yielded Red Rock, a loaf-shaped blue cheddar style with an unforgettably colorful appearance.
Get a sneak peek at how we cut this particular cheese in our YouTube Series: In The Cut
Hofkäserei Kraus - Alp Blossom, raw cow's milk with herbs and flowers, aged 7 mos. (Bavaria, priced per ounce)
Juicy and accessible in texture, milky and fresh in taste with notes of hazelnut – and the affinage with dried alpine flowers and herbs, which are pressed onto the cheese wheels by hand. A confetti of dried summer flowers and herbs.
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Wheels made with incredibly rich, unskimmed milk are covered with local flowers and set to age. The result is an alpine deeply rich, floral, and with notes of brioche. Raw cow's milk. Traditional rennet.
Twig Farm 'Old Goat' Aged, rustic goat tomme from milk (Vermont, priced per ounce)
Käserei Tufertschwil - “Chällerhocker” Swiss Alpine Cheese (priced per oz.)
Want a versatile cheese with limitless possibilities? Look no further than Kaserei Challerhocker Swiss. Pair it with cider, honey, or use it in dishes like scrambled eggs or fondue. You'll love the sweet, savory, and rich flavors with a salted brown butter finish.
Lively Run Goat Dairy - ‘Cayuga Blue’ made from pasteurised goat milk (New York, priced per oz.)
Uplands Cheese - Pleasant Ridge Reserve, Wisconsin (priced per ounce)
Uplands Cheese makes only two types of cheese, and its Pleasant Ridge Reserve is one of the United States’ most-awarded cheeses, winning three Best of Show awards from the American Cheese Society in 2001, 2005 and 2010. Pleasant Ridge Reserve also won the U.S. Cheese Championship in 2003, becoming the only cheese ever to win both major overall championships!
This cheese is very complex, greeting you with lush sweet fruity notes, ending with an ultra-long finish.
Lively Run Dairy - Finger Lakes Gold Reserve (New York, priced per ounce)
These extra aged wheels of Finger Lakes Gold are musky and malted, with a hefty dose of minerality and flecks of crystalline amino acid clusters. Not nearly as sweet as many goat goudas, Finger Lakes Gold Reserve is as nuanced as it is sophisticated. The texture is dry at first, but quickly gives way to a rewarding richness that'll leave you going back for more. If you look closely at the rind, you might see some lavender spots, which are actually native yeasts! They don't contribute any flavor, but they sure are fun.
Recent Awards: ACS 2023 2nd Place Goat's milk cheese aged over 60 days
Formaggi Central - ‘Moliterno al Tartufo’ (Sardinia, price is per oz)
Producer Description
Get your truffle on with this umami-bomb from Sardinia! We’re not kidding - if you’re a truffle fan, this cheese is the answer to your prayers. Moliterno al Tartufo is created at Central Formaggi, a family business dating back four generations. The cheese is made from pasteurized sheep’s milk and aged for two months before being injected with ground black truffles that infuse the paste with bold, rich flavor and a striking veined appearance.
Whether you’re a diehard truffle lover, an avid cook, or a cheese newbie, this show-stopper will take you to new levels. We love it most as an ingredient: grate it into scrambled eggs, shred it on a baked potato, crumble it on grilled steak, or mix it into a mushroom risotto. Whatever you do with it, be prepared for the full, vegetal sheep’s milk flavors and the deep umami notes to leave you speechless!
Cow's Creamery - Avonlea Clothbound Cheddar, aged 30 months (Prince Edward Island, sold by weight, price is per ounce)
Ingredients: unpasteurized milk, salt, bacterial culture, microbial enzyme
Product of Canada
Rivoire-Jacquemin - 36 month Comté Reserve AOP
Producer Description
Comté is a handmade, artisan cheese of the truest type. While modern techniques have been embraced where they can facilitate procedures and increase quality, the production of Comté remains based on traditional methods. Each stage is subject to strict rules that are set down in the AOC specifications to ensure each wheel is just as perfect as the last. First of all, Comté milk is produced on more than 3,000 family farms in the mountainous region of French Comté practicing non-intensive agriculture, i.e. agriculture that, rather than aiming for the highest possible yields, focuses on quality, and takes into account soil characteristics.
Rivoire Jacquemin Comte AOP Cheese, 1 lb. pairs well with big fruity wines, sherry and nuts. Add this to your next cheese board that features dried fruits and caramelized pecans. For a delicious hot or cold open-faced sandwich, layer Comté over thick-cut ham and brown mustard. Serve with sweet pickles and a Pale Ale. Serve Comté after dinner with preserved walnuts or fruits in liqueur, alongside thinly sliced biscotti or fruitcake. For breakfast, substitute Comte for other cheeses in quiche recipes. Try Comté, leek, and bacon.
Serving suggestion: Allow your cheese to reach room temperature (remove from refrigeration about one hour before serving) as cheese is best experienced at room temperature to enjoy the full spectrum of flavors.! Perishable. Store at 41°F before removing for serving.
Lioni Latticini - Fresh Mozzarella (8 oz)
Lioni’s traditional fresh mozzarella is an authentic and creamy cheese made from 100% whole cow’s milk that has a smooth, silky texture and a delicate, moist consistency.
All forms of our fresh mozzarella are rBST free, made with no added hormones, additives or preservatives.
Rodolphe le Meunier - Adarré Reserve, Basque Sheep & Goat cheese (France, priced per oz.)
Super well balanced, gently herbaceous, and ever so slightly sweet, Adarre hails from the Basque regions of France, an area renowned for nuanced fromage. It'll pair sumptuously with your favorite Verdicchio. - Martin Johnson, Cheesemonger, 67 Gourmet
Essex - Handcut Cravero Parmigiano Reggiano
Parmigiano Reggiano from Craver Giorgio Cravero’s family has selected and aged Parmigiano Reggiano in Bra, Italy since 1855. Just off the main drag of the town of Bra, home to Slow Food’s biennial Cheese festival, lie the halls of Cravero. Twenty-foot high rooms that hold five thousand wheels of Parmigiano Reggiano. Cravero’s wheels rest on pine and they turn their wheels more frequently than other agers with an aim to
make a softer, less cakey texture.
Aging rooms like Cravero’s have long been a part of the cycle of making and selling Parmigiano Reggiano, much like they are for other long-aged cheeses like Comté and Gouda, cheeses whose lengthy affinage represents a real cash flow issue to farmers and cheesemakers.
Commodity Conundrum
A consorzio unites Parmigiano Reggiano makers. It has, by almost any measure, done an amazing job. Thanks to its work parmesan is the single most admired—and eaten—cheese in the world. But there is a gnawing flaw. The consorzio does not mention the maker and ager so it gives the impression that the cheese is a commodity, that there is no real difference from one wheel to the next.
Cheesemongers know better
People may have a sense that Parmigiano Reggiano is an interchangeable cheese, one wheel no better than another. But while its production is controlled by a strict PDO, there’s nothing in the rules that says farmers, makers and agers can’t try to do better. Some do—and you can taste it.
Mountain Pasture
The milk for Cravero Parmigiano Reggiano comes exclusively from cows that eat flora harvested from the nearby mountains of Benedello di Pavullo, a radius of 5km from the creamery. Not all Parmesans are made in the mountains, but it makes a difference. The diverse mountain ground cover gives these cheeses a distinct terroir, a flavor that can’t be replicated from lowland grass.
Massimo's Marvel
Head cheese maker, Massimo pictured here, makes just ten wheels of cheese per day. His dairy is called Caseificio Sociale San Pietro and it’s one of the smallest makers in the Parmigiano Consorzio. Plus he's one of only a few dozen of the 300 Parmigiano Reggiano cheesemakers who make a cheese from exclusively mountain pastures.
Parmigiano details
Cheesemaker Massimo Libra
Latterie 2659 in Benedello di Pavullo, est. 1973
Unpasteurized cow’s milk
Affineur Giorgio Cravero in Bra, est. 1855
Wheels sold as 90 lbs whole, 11 lbs eighths
Summer Picnic Basket Medley
Whether for the park, the patio or a lovely porch in the country, our Summer Picnic Basket Medley has all the culinary ingredients for a good time. It starts with two superb cheeses, a package of remarkable locally produced salami and finishes with nuts and a jam or a brownie. Add friends and let the fun begin. - Martin Johnson, Cheesemonger | 67 Gourmet
