Cheese & Dairy

Essex / Rueda · Cádiz, Andalusia, Spain · "Gaditano" Goat Cheese

"Gaditano" — meaning "from Cádiz" — is a name steeped in the proud cheesemaking tradition of Andalusia's Atlantic coast. Essex and Rueda bring this classic Spanish goat cheese to the table in its most authentic form: fresh, hand-crafted, and expressive of the sun-drenched landscapes and aromatic herbs of southern Spain. The goats graze freely in the Andalusian countryside, producing milk of exceptional richness and character that translates directly into the cheese.

Bright and lactic on the nose, Gaditano Goat Cheese is fresh and creamy in texture with a clean, tangy acidity and a gentle minerality on the finish. It is supple and moist, with a flavor profile that is at once delicate and deeply satisfying. Slice it over salads, serve it with honey and marcona almonds, or pair it with a crisp Manzanilla Sherry or dry Albariño for a classically Iberian experience.

• Producer: Essex / Rueda
• Region: Cádiz, Andalusia, Spain
• Milk Type: Goat’s Milk
• Style: Fresh Goat Cheese
• Pricing: Sold per ounce
• Tasting Notes: Tangy, creamy, lactic, bright acidity, gentle mineral finish
• Pairings: Honey, marcona almonds, Manzanilla Sherry, Albariño, salads, crusty bread

A taste of Andalusia — fresh, vibrant, and utterly authentic.

A creamy, crumbly answer to classic English Cotswold, Forager is blended with savory garlic and fresh chives. Delicately tangy and bursting with bright, herbaceous flavor, it stands deliciously apart from other cheeses.

Its rich yet pleasantly firm texture makes it equally suited to slicing, crumbling or melting. The subtle sweetness of the cheese balances beautifully with the aromatic garlic and fresh, onion-like character of the chives, creating a satisfying savory finish without overwhelming the palate.

Forager makes a distinctive addition to any cheese or charcuterie board. Serve it with crisp apples, ripe pears, grapes, toasted nuts, rustic bread or simple crackers. It is also delicious crumbled over salads and baked potatoes, folded into omelets, layered into sandwiches or melted into burgers and savory dishes.

Pair it with Sauvignon Blanc, dry Riesling, unoaked Chardonnay, a refreshing lager or a crisp hard cider.

Jasper Hill Farm sits in the Northeast Kingdom of Vermont, one of the most remote and agriculturally rich corners of New England, where the Kehler family has spent over two decades building one of America’s most celebrated artisan creameries. Their Cellars at Jasper Hill — a network of underground aging caves — have become a destination for some of the finest American-made cheese, drawing on the raw milk of their own Ayrshire herd and the meticulous craft of a team that takes affinage as seriously as any fromagerie in Europe.

Caspian is Jasper Hill’s take on the Alpine tomme tradition — a style rooted in the high pastures of France and Switzerland, built for the table and the cellar in equal measure. Made from raw Ayrshire cow’s milk, it is pressed and aged to develop a natural rind that gives way to a supple, semi-firm paste with a clean, grassy aroma and the complex, nutty depth that only raw milk and patient aging can produce.

On the palate, Caspian is approachable and satisfying — buttery and smooth, with notes of toasted hazelnut, sweet cream, and a gentle earthiness from the rind. It finishes with a mild, lingering richness that makes it as comfortable on a cheese board as it is melted over roasted vegetables or tucked into a sandwich that deserves better than ordinary cheese.

• Producer: Jasper Hill Farm
• Style: Raw Cow’s Milk Tomme
• Milk: Raw Ayrshire cow’s milk
• Origin: Greensboro, Vermont, USA
• Rind: Natural
• Sold: By the ounce

Pairings: Chardonnay, Pinot Noir, dry cider, or farmhouse ale. On the board alongside charcuterie, cornichons, and honeycomb. Melts beautifully over roasted potatoes, gratins, or a croque monsieur worth eating.

Rodolphe le Meunier · Touraine, Loire Valley, France

Rodolphe le Meunier is one of France's most celebrated fromagers-affineurs, based in Tours in the heart of the Loire Valley. A two-time World Champion Cheese Maker, le Meunier selects and ages wheels from the finest small producers across France, bringing extraordinary patience and craft to each cheese in his care. His Tomme Aux Fleurs is a stunning example of artisan Loire cheesemaking at its most expressive — a raw milk tomme whose natural rind is coated in a beautiful mosaic of edible dried flowers, making it as visually striking as it is delicious.

Beneath the flower-adorned rind, the paste is supple and semi-firm, with a flavor profile that is earthy, lactic, and gently nutty, with floral undertones that echo the blooms on the exterior. The texture is smooth and yielding, becoming more complex and savory toward the rind. An exceptional cheese for a curated board, paired beautifully with Loire whites — Vouvray, Sancerre, or Muscadet — or a light Pinot Noir.

• Affineur: Rodolphe le Meunier
• Region: Touraine, Loire Valley, France
• Milk Type: Raw Cow’s Milk
• Style: Tomme (Semi-Firm)
• Rind: Natural, coated in edible dried flowers
• Pricing: Sold per ounce
• Tasting Notes: Earthy, lactic, nutty, floral, smooth paste, savory finish
• Pairings: Vouvray, Sancerre, Muscadet, light Pinot Noir, honey, walnuts, dried fruit

A showstopper for any cheese board — from one of the world’s greatest affineurs.