46 products
Essex - G. Cravero Parmigiano Reggiano 24 month (price shown is per ounce)
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
Da Morgada - Serra da Estrela DOP (Portugal, price shown is per ounce)
This cheese, dating back to the 12th century, is famous throughout the world for its unique character and intense flavor. Serra da Estrela is a raw sheep’s milk cheese coagulated with thistle rennet. Two styles of the cheese are popular in Portugal ― buttery and rich, oozing once you cut into it, and more mature, firm, and pungent.
Lazy Lady Farm - Thin Red Line (sold by weight, price shown is per ounce)
A unique bloomy rind goat’s milk cheese from a 100% off the grid solar and wind powered farm in Vermont. The ‘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
Gourmino - Entlebuch Mountain Raclette (price is per ounce)
Raclette, one of the most popular Swiss national dishes, is a real treat for the palate. Whether as a table cheese, under the Raclette oven, on the fire, on the grill, or as an ingredient on gratins - it delights all gourmands. Especially the fine cheese from the Kleinstein Mountain Dairy. The Gourmino Mountain Raclette captivates with its fine taste and its velvety texture.
Agour - Ossau-Iraty PDO, 6 month (price is per ounce)
Ossau Iraty - Unpressed, uncooked cheese made from pasteurized sheep's milk.
Rolf Beeler Sbrinz Alpage AOP, Aged 3-4 Years (per oz)
About the Cheese
Sbrinz Alpage AOP is one of Switzerland's oldest and most revered cheeses, produced exclusively from the raw milk of Alpine cows grazing on high-altitude summer pastures. Rolf Beeler — Switzerland's most celebrated affineur — selects only the finest wheels and matures them for a minimum of 36 months, developing a deeply complex, full-bodied character unlike any other hard cheese.
Price is per ounce. Please specify your desired quantity at checkout.
Tasting Notes
- Texture: Brittle, crystalline, and dense — breaks into shards rather than slices
- Aroma: Rich alpine meadow, wild herbs, toasted nuts, and aged butter
- Flavor: Intensely savory, long-aged complexity with caramel sweetness and a clean, lingering finish
Serving Suggestions
- Grate over pasta, risotto, or soups as a Parmesan alternative
- Serve in shards alongside cured meats and honey
- Pair with aged Barolo, Amarone, or a rich Chardonnay
- Excellent with walnuts, dried figs, or dark chocolate
Product Details
- Affineur: Rolf Beeler
- Cheese Type: Hard, Raw Milk
- Milk: Raw Cow's Milk
- Aging: 3–4 Years
- Certification: AOP (Appellation d'Origine Protégée)
- Origin: Central Switzerland
- Pricing: Per ounce
Shelburne Farms Two Year Vacuum Sealed Cheddar Cheese
About This Cheese
Shelburne Farms Extra Sharp Cheddar is their best-known cheese — aged for a minimum of two years to develop the classic Vermont cheddar profile: acid-forward sharpness, some minerality, and a touch of sweetness on the back end. Great to snack on any time of year, but especially during apple picking season and deep winter days.
About Shelburne Farms
Shelburne Farms is a nonprofit working farm, education center, and National Historic Landmark situated on 1,400 acres along the shores of Lake Champlain in Shelburne, Vermont. The farm has been producing award-winning farmstead cheddar from its own herd of Brown Swiss cows since 1980, using traditional methods and a deep commitment to sustainable agriculture and land stewardship. Shelburne Farms cheddar is widely regarded as one of the finest American farmstead cheddars — a benchmark of Vermont cheesemaking craftsmanship.
Pairing Suggestions
Apple slices, honey, charcuterie, crackers, crusty bread, walnuts, and dried fruit. Pairs beautifully with Cabernet Sauvignon, Pinot Noir, hard cider, and craft ales. An essential addition to any cheese board.
Product Details
- Producer: Shelburne Farms
- Origin: Shelburne, Vermont, USA
- Milk: Cow’s milk (Brown Swiss)
- Style: Farmstead extra sharp cheddar
- Aging: Minimum 2 years
- Packaging: Vacuum sealed
- Weight: 4 lbs
Gourmino / Käserei Fritzenhaus Hornbacher (per oz)
About the Cheese
Hornbacher is a raw milk washed-rind cheese handcrafted at Käserei Fritzenhaus in the Emmental region of Switzerland. Aged and selected by Gourmino — one of Switzerland's premier affineurs — this is a cheese of remarkable depth and character, made from the rich fresh milk of local cows and brought to peak maturity by 4-time World Cheese Champion Michael Spycher.
Price is per ounce. Please specify your desired quantity at checkout.
Tasting Notes
- Rind: Washed, rustic — aromas of baked potato and earthy cellar
- Paste: Supple, semi-firm, ivory to golden
- Flavor: Roasted nuts, umami, caramel, and sweet onion — complex and deeply satisfying
- Finish: Long, savory, and warming
The Cheesemaker
“I learned the art of cheesemaking as a very young man. Through further training I became a master cheesemaker. However, I am convinced that there are many things that cannot be learned to become a world champion. Personally, I often rely on my gut feeling and experience.”
— Michael Spycher, 4-time World Cheese Champion, Käserei Fritzenhaus
Serving Suggestions
- Serve at room temperature on a cheese board with crusty bread and cornichons
- Pair with Alsatian Pinot Gris, Gewurztraminer, or a malty amber ale
- Melt over roasted vegetables, potatoes, or a croque monsieur
- Excellent alongside cured meats, walnuts, and quince paste
Product Details
- Producer: Käserei Fritzenhaus / Gourmino
- Affineur: Michael Spycher
- Cheese Type: Washed-Rind, Raw Cow’s Milk
- Origin: Emmental, Switzerland
- Pricing: Per ounce
Rodolphe le Meunier Beurre de Baratte aux Algues (Seaweed Compound Butter) per oz
Rodolphe le Meunier Beurre de Baratte aux Algues — Tours, France
Rodolphe le Meunier is one of France's most celebrated affineurs and artisan producers, based in Tours in the Loire Valley. Trained under the legendary Marie-Anne Cantin and named Meilleur Ouvrier de France (Best Craftsman of France) in 2000, le Meunier brings the same obsessive attention to quality to his butters as he does to his world-renowned cheeses. His Beurre de Baratte — churned butter in the traditional French style — is made from the finest cream and finished with hand-harvested Atlantic seaweed, creating a compound butter of extraordinary depth and character.
The butter is rich, golden, and deeply flavorful — the clean, cultured tang of high-quality French cream balanced by the briny, mineral complexity of the algues. It's simultaneously oceanic and luxurious: a finishing butter that transforms everything it touches. Spread on warm sourdough, melted over grilled fish or shellfish, or used to finish a risotto or pasta, this is a butter that earns its place at the table.
"Beurre de Baratte — churned in the traditional style, finished with hand-harvested Atlantic seaweed." — Rodolphe le Meunier, Meilleur Ouvrier de France
- Producer: Rodolphe le Meunier, Tours, Loire Valley, France
- Type: Compound Butter (Beurre de Baratte)
- Flavoring: Hand-harvested Atlantic seaweed (algues)
- Origin: France
- Sold: Per ounce
- Best Used: Spread on bread, melted over grilled fish, shellfish, or steak, finishing sauce for pasta or risotto
- Pairs With: Oysters, grilled sole, lobster, sourdough, steamed vegetables
A compound butter from one of France's greatest artisan producers — oceanic, mineral, and utterly transformative at the table.
