Cheese under $15.99

Fresh sandwiches made daily at 67Gourmet!

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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

Divina Blue Cheese Stuffed Olives — Greece, 7.8 oz

Divina has been sourcing from small Greek producers since 1994, and these Blue Cheese Stuffed Olives are among the most craveable things in the jar. Plump Halkidiki olives — prized for their firm, buttery flesh and mild brine — are generously filled with a rich, tangy blue cheese that melts into every curve of the fruit. The result is bold and balanced: the salt and depth of the olive meeting the creamy, pungent complexity of aged blue cheese in a single, irresistible bite.

Serve them straight from the jar alongside a charcuterie board, skewer them into a dirty martini, toss with bitter greens, dried cranberries, and balsamic vinaigrette, or panko-fry them for a warm, crowd-stopping appetizer. Few pantry staples earn their place this decisively.

🇬🇷 "A rich and creamy treat that is as classic as it is craveable." — Divina

• Producer: Divina
• Origin: Greece
• Olive Variety: Halkidiki
• Filling: Blue cheese
• Net Weight: 7.8 oz
• Best Served: Chilled or at room temperature
• Pairs With: Charcuterie, martinis, bitter greens salads, panko-fried as an appetizer

A pantry essential for anyone who takes their olives seriously.

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.

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.

Casa Madaio · 'Cinerino' · Sheep's Milk · Campania, Italy

In the rugged hills of Cilento — a UNESCO World Heritage landscape in southern Campania — the Madaio family has been crafting cheese by hand for generations. Their 'Cinerino' ("the ashen one") is among their most distinctive creations: a raw sheep's milk cheese aged beneath a blanket of myrtle wood ashes, a preservation technique rooted in the pastoral traditions of southern Italy. The ash does more than protect the rind — it perfumes it, drawing in the wild, resinous aromatics of Mediterranean scrubland and imparting a mineral complexity that no industrial process can replicate.

Beneath that striking grey exterior lies a paste that is supple and yielding when young, firming into something more concentrated and expressive with age. On the nose: warm lanolin, dried herbs, and a whisper of wood smoke. On the palate: rich, tangy sheep's milk with a long finish of toasted nuts and wild myrtle. The ash rind adds a mineral edge that keeps every bite lively and intriguing. Serve at room temperature with chestnut honey, pair with a glass of Fiano di Avellino, or crumble over roasted vegetables for a taste of Campania at its most elemental.

• Producer: Casa Madaio
• Origin: Cilento, Campania, Italy
• Milk: Raw sheep's milk
• Style: Ash-aged semi-firm
• Aging: Rind aged in myrtle wood ashes
• Tasting Notes: Lanolin, dried herbs, wood smoke, toasted nuts, wild myrtle, mineral finish
• Pairings: Chestnut honey, Fiano di Avellino, Aglianico, roasted vegetables, arugula salad
• Pricing: Per ounce — order exactly what you need

One of southern Italy's most singular cheeses — ancient technique, wild terroir, and the unmistakable character of Campanian sheep's milk.

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.