Cheese under $15.99

Tête de Moine Cheese Rosettes — Switzerland

Tête de Moine is one of Switzerland’s most storied Alpine cheeses, produced in the Jura region since the 12th century by monks at the Abbey of Bellelay. These Cheese Rosettes capture everything that makes it extraordinary: the wheel is shaved — not sliced — into delicate, ruffled curls using a girolle, releasing the full aromatic complexity of the aged raw milk cheese. The result is buttery, nutty, and faintly floral, with a smooth, almost silky texture and a long, savory finish that lingers.

More than a cracker, these rosettes are a statement on any cheese board or charcuterie spread. Serve them alongside cured meats, cornichons, and honeycomb, or simply let them stand alone with a glass of Grüner Veltliner, Riesling, or a crisp Alpine white. They are equally at home beside a Champagne flute or a stein of lager.

🇨🇭 “Buttery, Swiss crisps made from delicious Tête de Moine cheese.” — Martin Johnson, Cheesemonger. 67 Gourmet. 

• Cheese: Tête de Moine AOP
• Origin: Jura region, Switzerland
• Milk Type: Raw cow’s milk
• Style: Shaved Alpine cheese rosettes
• Flavor Profile: Buttery, nutty, faintly floral, savory finish
• Best Served: At room temperature
• Pairs With: Cured meats, cornichons, honeycomb, Grüner Veltliner, Riesling, Champagne, lager

A pantry essential for anyone who takes their cheese board seriously.

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Couple of our previous sandwich combinations: 

1. Wagyu Beef Bologna from @smokinggoosemeatery hand churned French butter with dried ramps from @rodolphelemeunier Pave du Paris from @fermedelatremblaye Balsamela from @acetaiasangiacomo and Kalamata Olive Spread from @eatdivina on a baguette from @balthazarbakery_nj
2. Hoch Ybrig from @rolfbeeler and @chesse_cheeseCity Ham from @smokinggoosemeatery Cornichons Piquants from @3pigspate Dried Ramps Beurre from @rodolphelemeunier and Creamy Garlic Mustard from @@terrapinridgefarms on a baguette from @balthazarbakery_nj
3. Jamon Serrano with pears doused in lemon juice, Pave du Paris from @fermedelatremblaye & olive oil from @orgoliodellapoderinaon a baguette from @balthazarbakery_nj

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.

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

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.

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.

Paglierino — Sheep’s Milk Cheese | Casa Madaio, Campania, Italy

Casa Madaio is one of southern Italy’s most revered artisan cheesemakers, based in Aquara in the Cilento region of Campania — a UNESCO World Heritage landscape celebrated for its biodiversity, ancient olive groves, and pastoral traditions. For generations, the Madaio family has worked with local shepherds and small producers to craft cheeses of exceptional character, rooted in the terroir of the Cilento hills. Their Paglierino — named for its characteristic straw-yellow color (“paglierino” means “pale straw” in Italian) — is a semi-aged sheep’s milk cheese that beautifully bridges the gap between the freshness of young pecorino and the depth of a fully aged wheel.

The rind is natural and slightly firm, giving way to a smooth, supple paste with a warm golden hue. The aroma is inviting: lanolin, toasted hay, and a gentle earthiness that speaks to the pastoral character of Cilento sheep’s milk. On the palate, Paglierino is rich and buttery, with a mild lactic tang, notes of toasted nuts, wildflower honey, and a clean, lightly savory finish. It melts beautifully and eats just as well on its own as it does on a composed cheese board.

“A semi-aged sheep’s milk cheese from the Cilento hills of Campania — pale straw in color, rich and buttery in character, with the depth and terroir of southern Italy’s finest pastoral tradition.” — Casa Madaio

• Producer: Casa Madaio, Aquara, Cilento, Campania, Italy
• Milk: 100% Sheep’s Milk
• Style: Semi-aged | Natural rind
• Origin: Campania, Southern Italy
• Pricing: Sold by the ounce — minimum order applies
• Flavor: Buttery, lactic tang, toasted nuts, wildflower honey, lightly savory finish
• Best Paired With: Honey, walnuts, dried figs, Prosciutto di Parma, crusty bread, Southern Italian whites (Fiano, Greco di Tufo), or light reds (Aglianico)

One of Casa Madaio’s most approachable and crowd-pleasing cheeses — Paglierino is the cheese that converts everyone who tries it, with the warmth and depth of Cilento’s ancient pastoral landscape in every bite.

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.

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.