Cheese

Soft, spreadable goat cheese, marinated in blended Australian Extra Virgin Olive oil, garlic and herbs. This luxurious cheese is incredibly addictive and very versatile.

Our Description

Is this the best cheese in the world?  This extraordinary Australian delight is made from a blend of goat and sheep's milk then marinated in Extra Virgin Olive Oil with fresh thyme and peppercorns, and it's certainly in the conversation.  

Pair with your favorite fruit forward red,  

Martin Johnson, Cheesemonger

Fromagerie du Dauphiné Tentation de Saint-Félicien — Rhône-Alpes, France | 6 oz.

Tentation de Saint-Félicien is one of France’s most indulgent soft cheeses — and one of the most irresistible things on our cheese counter. Produced in the Rhône-Alpes by Fromagerie du Dauphiné, the celebrated makers of Saint-Marcellin and Saint-Félicien, this ultra-creamy cow’s milk cheese was originally crafted to make use of surplus cream and has since become a gourmet staple in its own right. Lush, silky, and impossibly rich, it delivers the elegance of a premium French soft cheese in a perfectly portioned 6 oz. format. Best enjoyed at room temperature, when its texture becomes spoonable and its flavors fully bloom.

The rind is natural and bloomy, giving way to a cloud-soft, yielding interior. The aroma is fresh and milky with a gentle earthiness. On the palate, it is rich and luscious without being heavy — a delicate tang balanced by a long, buttery finish that lingers with quiet elegance. It melts on the tongue and leaves you wanting more.

• Producer: Fromagerie du Dauphiné, Rhône-Alpes, France
• Style: Ultra-creamy soft cheese — natural bloomy rind
• Milk: Cow’s milk
• Size: 6 oz.
• Best Served: At room temperature — spoonable and fully bloomed
• Best Paired With: Crusty baguette, honeycomb, fresh figs, toasted walnuts, white Burgundy, Viognier, light Pinot Noir

An ultra-creamy Rhône-Alpes soft cheese at an honest price — Tentation de Saint-Félicien is the benchmark for what indulgent French cow’s milk cheese can be.

Rogue Creamery Smokey Blue — Central Point, Oregon, Priced Per Ounce

Smokey Blue is one of America’s most celebrated artisan cheeses — and one of the most original. Handcrafted at Rogue Creamery in Central Point, Oregon from rBGH-free cow’s milk, it begins as a classic Oregon blue before undergoing something extraordinary: 16 hours of cold-smoking over local hazelnut shells. The result is a cheese unlike any other — deeply savory, subtly sweet, and layered with a distinctive smoky finish that lingers long after the last bite. It has earned a World Cheese Award and a devoted following among chefs and cheese lovers across the country.

The paste is velvety and rich with bold blue veining throughout. On the palate, the characteristic tang and earthiness of blue cheese is beautifully tempered by the gentle sweetness of hazelnut smoke, creating a complex, harmonious flavor that is simultaneously bold and approachable. The finish is long, smoky, and deeply satisfying.

• Producer: Rogue Creamery, Central Point, Oregon, USA
• Milk: rBGH-free cow’s milk
• Style: Cold-Smoked Blue Cheese
• Smoking: 16 hours over Oregon hazelnut shells
• Awards: World Cheese Award winner
• Tasting Notes: Bold blue tang, hazelnut smoke, velvety paste, subtle sweetness, long smoky finish
• Pricing: Per ounce
• Best Paired With: Full-bodied reds, late-harvest whites, Port, honey, walnuts, dried figs, charcuterie

Bold, smoky, and utterly original — Rogue Creamery’s Smokey Blue is the American artisan cheese that belongs on every serious cheese board.

Small Cheese & Charcuterie Platter — 67Gourmet

Sometimes the most elegant thing you can do is keep it simple. Our Small Cheese & Charcuterie Platter is the perfect introduction to the 67Gourmet experience — thoughtfully curated, beautifully composed, and ready to impress. Featuring two hand-selected cheeses, one premium cured meat, and a selection of delicious garnishes, it is the ideal companion for an intimate dinner, a wine night for two, or a last-minute gift that looks anything but last-minute. Small in size, serious in quality.

Each platter is assembled with care by our in-house team, drawing on the same artisan producers and premium selections that define our larger boards. The cheeses are chosen for contrast — expect a balance of textures and flavors — and the charcuterie is selected to complement, not compete. The garnishes tie it all together: think honeycomb, dried fruit, nuts, or house-made accompaniments depending on the day's selection.

Two cheeses • One premium cured meat • Curated garnishes — assembled fresh by the 67Gourmet team.

• Includes: 2 cheeses, 1 charcuterie, curated garnishes
• Size: Small — ideal for 1–2 people
• Assembled by: 67Gourmet, New York
• Best Paired With: Champagne, Chablis, Pinot Noir, Rosé, or your favorite aperitif
• Perfect for: Date night, wine pairing, intimate gatherings, gift giving

The easiest way to elevate any occasion — our Small Platter delivers big on flavor, presentation, and effortless entertaining.

Fruitières Chabert | Le Chablochon | Savoie, France

High in the Alps of Savoie, where mountain pastures give way to ancient cellars, the Chabert family has been making cheese the same way since Camille and Marcelle founded their fromagerie in 1936. Today, the third generation carries on those traditions — and Le Chablochon is one of their most charming expressions of the region.

A close cousin of Reblochon, Le Chablochon is a soft, mixed-rind cow's milk cheese that combines washed-rind and surface-ripened white mould techniques. As it matures in the Chabert cellars, it develops a copper-coloured rind and a silky, yielding paste beneath — mild and sweet, with a gentle earthiness and a clean, creamy finish that lingers just long enough.

"Smooth, creamy and lean, this close cousin of the classic Reblochon is made in Savoie."
— Martin Johnson, Cheesemonger | 67 Gourmet

Enjoy with: Light crusty bread · Sourdough · Fresh or dried fruit

Pair with: Pinot Noir · Côtes du Jura · Savoie Blanc · Chardonnay

• Soft ripened, mixed-rind | Cow's milk
• Washed rind & white mould maturation
• Family-made by Fruitières Chabert, Savoie, France
• 7 oz

Is it a cheddar or a Gruyere?  

The answer is both!  It's a cheddar highlighted by savor and sharp flavors, but this unique Vermonter is made with some Gruyere cheese culture which yields sweet, nutty overtones too.  It melts beautifully and pairs with your favorite red wines.  

Martin Johnson, Cheesemonger

Jasper Hill Farm Willoughby | Washed Rind | Vermont | 8 oz

Willoughby is one of the most approachable washed-rind cheeses made in America — and Jasper Hill Farm, tucked into Vermont's Northeast Kingdom, is one of the most important artisan creameries in the country. Named after the pristine lake nearby, Willoughby is made from the milk of Jasper Hill's own Ayrshire cows, washed with brine to develop its characteristic rosy rind and that signature, gently funky aroma.

Inside, the paste is fudgy, smooth, and almost molten near the rind — rich and buttery, with a complexity that belies its mild demeanor. The funk is real but restrained: pleasantly dank rather than aggressive, making it the ideal entry point for anyone curious about washed rinds.

"Fudgy, pleasantly dank, and smooth in texture, this complex Vermonter comes from Jasper Hill, the great Northeast Kingdom cheesemakers. Its slight funk makes it the perfect gateway cheese for novices new to washed rind aromas. Pair it with your favorite Chenin Blanc or Vouvray."
— Martin Johnson, Cheesemonger 67 Gourmet.

• Producer: Jasper Hill Farm, Greensboro, Vermont
• Style: Washed rind, soft-ripened
• Milk: Pasteurized cow's milk (Ayrshire)
• Size: 8 oz
• Best With: Chenin Blanc, Vouvray, dry cider, crusty bread, honey, charcuterie

About Affidélice

Some of Burgundy’s most celebrated cheeses have long been washed with local wines to develop their signature aromatic depth. Fromagerie Berthaut honors this tradition by washing their Affidélice with Chablis, the prestigious white wine from northern Burgundy. These regular washings gradually stimulate the cheese’s yellow-orange ferments, encouraging a slow, satin-smooth rind to form as the cheese matures.

Near full maturity, the pigmentation deepens and the flavors fully harmonize — revealing the rich, earthy character of the Burgundian terroir in every bite.

Tasting Notes

Supple and creamy paste with a pungent, washed-rind aroma softened by the Chablis wash. On the palate: rich, savory, and slightly tangy with notes of cultured butter, mushroom, and a lingering mineral finish. Bold yet balanced.

Serving Suggestions

Serve at room temperature alongside crusty baguette, cornichons, and charcuterie. Pairs beautifully with Chablis, white Burgundy, or a light Pinot Noir. An elegant centerpiece for any cheese board or gift basket.

About Fromagerie Berthaut

Based in Époisses, Burgundy, Fromagerie Berthaut is one of France’s most respected artisan cheese producers — best known for reviving the legendary Époisses AOC. Their Affidélice reflects the same commitment to traditional washed-rind craftsmanship, using locally sourced milk and time-honored techniques.

Product Details

• Producer: Fromagerie Berthaut
• Origin: Burgundy, France
• Style: Soft, washed-rind cheese
• Wash: Chablis (white Burgundy wine)
• Milk: Cow’s milk
• Format: 7.1 oz (200g)
• Best For: Cheese boards, gift baskets, wine pairing

Fromagerie Germain Le Pico — Périgord, Dordogne, France

Le Pico is a beautifully crafted soft-ripened goat cheese from Fromagerie Germain — one of France's most respected artisan cheese producers, rooted in the Dordogne region of Périgord in southwest France. This petite chèvre is defined by its delicate bloomy rind, impossibly creamy interior, and a flavor profile that balances bright, tangy goat's milk character with subtle earthy and mushroom notes from the rind. As it ripens, Le Pico becomes increasingly supple and complex — mild and fresh when young, deeper and more assertive with age. A true expression of traditional French goat cheese-making at its finest.

Serve at room temperature and the transformation is immediate: the paste softens to a lush, almost spoonable consistency, the rind adds a gentle earthiness, and the finish lingers with that unmistakable clean, chalky brightness that only great chèvre delivers. At 3.5oz, it is perfectly portioned for a cheese board or a quiet moment with a glass of Sancerre.

The classic companion to French chèvre — pair with Sancerre, Pouilly-Fumé, Sauvignon Blanc, or a crisp Rosé for a pairing that has defined French terroir for centuries.

• Producer: Fromagerie Germain, Périgord (Dordogne), France
• Region: Périgord, Dordogne, Southwest France
• Milk Type: Goat’s milk
• Style: Soft-ripened, bloomy rind
• Size: 3.5oz
• Best Served: At room temperature
• Tasting Notes: Tangy goat’s milk, creamy paste, earthy bloomy rind, mushroom, clean chalky finish
• Best Paired With: Crusty baguette, honeycomb, sliced pears, fresh herbs, Sancerre, Pouilly-Fumé, or crisp Rosé

Artisan chèvre made with centuries of tradition — Fromagerie Germain's Le Pico is the benchmark for what soft-ripened French goat cheese can be.

Fulvi Pecorino Romano del Lazio DOP — Nepi, Lazio, Italy

Fulvi is the benchmark for what Pecorino Romano was always meant to be — and it is categorically different from the mass-produced versions most people know. Made from 100% whole, unpasteurized sheep’s milk collected from Sopravissana and Siciliana breed flocks in the Roman countryside, and produced in Nepi just 15 miles north of Rome, this is an ancient cheese with an unbroken lineage. Aged a minimum of 10 to 12 months and coated in traditional black wax, Fulvi carries the DOP designation that guarantees its Lazio origin and production standards. The key distinction: Fulvi uses whole milk, not skimmed — giving it a higher butterfat content, a less dry texture, and a less aggressive saltiness than Sardinian Pecorino Romano. The result is a cheese that is rich, complex, and deeply versatile: magnificent grated over pasta, and equally rewarding eaten as is.

The paste is ivory-white and semi-firm with a dense, slightly granular texture that yields to a long, savory finish. The aroma is sheepy and pastoral, with a warm nuttiness and a gentle tang. The flavor is full and rounded — bold enough to stand up to a rich ragù, refined enough to eat with honey and a glass of Frascati.

• Producer: Fulvi, Nepi, Lazio, Italy
• Certification: Pecorino Romano DOP
• Milk Type: Whole, unpasteurized sheep’s milk (Sopravissana & Siciliana breeds)
• Style: Semi-firm, black wax coated, aged
• Aging: Minimum 10–12 months
• Size: 7oz
• Tasting Notes: Ivory paste, sheepy aroma, warm nuttiness, gentle tang, full savory flavor, long finish
• Best Paired With: Pasta all’Amatriciana, Cacio e Pepe, grilled lamb, honey, crusty bread, Frascati, or a medium-bodied Italian red

Ancient craft, Lazio terroir, whole milk integrity — Fulvi’s Pecorino Romano DOP is the benchmark for what this storied Italian cheese can truly be.

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.

P’tit Sainte Maure d’Antan — Fromagerie Poitou Chèvre, Deux-Sèvres, Poitou-Charentes, France

The Loire Valley is the spiritual home of French chèvre — and Poitou-Charentes, just to the south, is where the tradition runs deepest. Fromagerie Poitou Chèvre has been crafting goat cheeses in the Deux-Sèvres with the same meticulous care for generations, and the P’tit Sainte Maure d’Antan is their most emblematic expression. Shaped in the traditional cylindrical log form and hand-molded in individual molds, it is aged between 12 and 25 days — long enough to develop a natural rind and a white, creamy paste with a smooth, melting texture, but short enough to preserve the fresh, lactic brightness that makes great chèvre so irresistible. This is French goat cheese at its most classic and most honest.

When young, the flavour is delicate and slightly acidic — clean, fresh, and lactic at its core. As it refines toward the 25-day mark, richer, earthier notes emerge: a gentle nuttiness, a whisper of mushroom, and a beautifully balanced complexity that speaks directly of the Poitevin terroir. The texture is smooth and melting, with a natural rind that adds just enough rustic character to make every bite interesting.

Hand-molded • Aged 12–25 days • Natural rind • Fromagerie Poitou Chèvre, Deux-Sèvres, France.

• Producer: Fromagerie Poitou Chèvre, Deux-Sèvres, Poitou-Charentes, France
• Milk: Goat
• Style: Aged chèvre, cylindrical log
• Aging: 12–25 days
• Rind: Natural
• Weight: 6oz
• Tasting Notes: Fresh lactic, delicate acidity, creamy texture, earthy depth, gentle nuttiness with age
• Wine Pairings: Sancerre, Pouilly-Fumé, Muscadet, dry Vouvray, light Pinot Noir, dry rosé
• Best Served: At room temperature on a cheese board, crumbled over salads, alongside crusty baguette and honey

The most classic expression of Poitevin chèvre — P’tit Sainte Maure d’Antan is the benchmark for what French goat cheese can be.

Feta PDO | Florina, Northern Greece
Size: 7 oz  |  PDO Protected · Artisan · Third-Generation Family Farm

Essex Street Cheese is one of New York’s most respected specialty cheese importers, sourcing exceptional small-production cheeses from producers who are doing things the right way. Their Feta Voras comes from the far northwestern corner of Greece — the mountainous province of Florina, covered in wildflowers and herbs, as far from the Aegean islands as you can get and still be in Greece. This is rugged, pastoral land, and the cheese it produces reflects that character entirely.

Made by brothers Andreas and Sokratis, a small third-generation family firm, Feta Voras carries PDO (Protected Designation of Origin) status — a guarantee of traditional production methods and authentic Greek provenance. The result is a creamy, crumbly feta with a clean, tangy flavor and a richness that comes from the quality of the milk and the care of the makers. The kind of feta you’ll want as a permanent staple in your refrigerator.

“Mountainous land, covered in wildflowers and herbs… a creamy, crumbly cheese that you’ll want as a staple in your home.”
— Essex Street Cheese

Pairs with: Watermelon, heirloom tomatoes, Kalamata olives, roasted peppers, honey & walnuts, or crumbled over a Greek salad. Excellent alongside a crisp rosé or Assyrtiko.

Rodolphe Le Meunier — Crémeux des Cîteaux aux Truffes — France — 7oz

Rodolphe Le Meunier is one of France's most celebrated fromagers-affineurs — a Meilleur Ouvrier de France (MOF), the highest honor in French craftsmanship — whose cellars in Tours have earned him a reputation as one of the world's great cheese agers. The Crémeux des Cîteaux aux Truffes is among his most indulgent creations: a sumptuous triple-cream cheese, bisected through the center with a generous layer of black truffle shavings. Rich, richer, and richest — this is a cheese that melts on the tongue and lingers in the memory.

The rind is soft and bloomy, giving way to a lush, ivory-white interior of extraordinary creaminess. The paste is buttery and cloud-like, with the deep, earthy perfume of black truffle woven through every bite. The flavor is rich and decadent — fresh cream, cultured butter, and the unmistakable umami depth of truffle — with a clean, lingering finish that is as elegant as it is indulgent.

"Rich, richer and richest — this sumptuous, melt-on-your-tongue triple cream is bisected with a layer of black truffle shavings. Aged by the great French affineur Rodolphe Le Meunier." — Martin Johnson, Cheesemonger

• Affineur: Rodolphe Le Meunier, MOF, Tours, France
• Style: Triple-Cream Soft-Ripened Cheese with Black Truffle
• Milk: Cow’s Milk
• Origin: France
• Weight: 7oz
• Flavor Profile: Fresh cream, cultured butter, black truffle, earthy umami, clean lingering finish
• Best Paired With: Champagne, Blanc de Blancs, white Burgundy, or a rich Chardonnay — also exceptional with honey, fig jam, or toasted brioche on a cheese board

One of France's most celebrated affineurs meets the world's most prized ingredient — Crémeux des Cîteaux aux Truffes is the benchmark for what a triple-cream truffle cheese can be.

Nestled in the rolling hills of Piedmont's Alta Langa — the high Langhe, where the air is cool and the pastures are rich — Caseificio dell'Alta Langa has built a reputation as one of Italy's finest artisan cheesemakers. Their cheeses are rooted in the pastoral traditions of the region, crafted with milk from local farms and shaped by generations of expertise.

La Tur is their most beloved creation, and a perennial crowd favorite. Made from a blend of cow, sheep, and goat milk, it is a cheese of remarkable character: the interior is almost mousse-like in texture, yielding and airy, while the edges turn gooey and luscious as it ripens. The flavor is rich and buttery, with a gentle tang from the goat and sheep milk that keeps it from ever feeling heavy. Elegant, approachable, and deeply satisfying.

La Tur is exceptional on a cheese board alongside honeycomb, walnuts, and dried fruit, and pairs beautifully with sparkling wine, Moscato d'Asti, or a light Barbera. A cheese that earns its place at any table.

Cheese Details

• Mixed milk: cow, sheep & goat
• Producer: Caseificio dell'Alta Langa, Piedmont, Italy
• Texture: mousse-like interior, gooey edges when ripe
• Flavor: rich, buttery, with a gentle tang
• Weight: 6oz
• Pairs with: sparkling wine, Moscato d'Asti, Barbera, honeycomb, walnuts, dried fruit

Pasteurized milk, vinegar, enzymes, salt. Contains milk. 

At Narragansett Creamery, we make cheese everyday because we love to and because we believe in freshness. We use local milk, kind bacteria, vegetable-based rennet, salt and nothing else. While we are not certified organic, we are thoughtful in our actions and our purchases.  We support fair-trade and local ingredients to the best of our ability and our farmers pledge to not use growth hormones. We are proud to be a family-owned company supported by the Southern New England community we belong to.  

Fromagerie Jean Perrin ‘Le Secret des Lys’ — France, 2.8 oz

From Fromagerie Jean Perrin in Franche-Comté, Le Secret des Lys is a luscious, cake-like French soft cheese nestled in a charming terracotta pot that doubles as a baking vessel. Its earthy, mushroom-scented bloomy rind gives way to a buttery, creamy interior with a delicate citrus tang — clean, balanced, and utterly moreish. The terracotta pot is not just packaging; it is part of the experience, designed to go straight from the refrigerator to the oven.

For the full effect, remove from packaging, warm gently in the oven, and serve directly from the pot with a crusty baguette. At room temperature it is equally compelling — spread onto bread with honeycomb or toasted walnuts, or paired with a white Burgundy, Champagne, or a light Pinot Noir. A showstopping finish to any meal, and one of the most distinctive small-format cheeses we carry.

🇫🇷 “A luscious, cake-like soft cheese — earthy, buttery, and utterly moreish.” — Fromagerie Jean Perrin

• Producer: Fromagerie Jean Perrin
• Region: Franche-Comté, France
• Milk Type: Cow’s milk
• Style: Soft, bloomy rind
• Size: 2.8 oz (terracotta pot)
• Best Served: At room temperature or oven-warmed in the pot
• Pairs With: Crusty baguette, honeycomb, toasted walnuts, white Burgundy, Champagne, light Pinot Noir

A pantry essential for anyone who takes their cheese seriously.

Ferme de La Tremblaye is a certified organic, B-Corp farmstead located in the Yvelines, just outside Paris. One of France’s most progressive and environmentally committed farms, it achieved organic certification in 2020 after transitioning in 2016, and holds both ISO 14001 (environmental) and ISO 22000 (food safety) certifications. Despite its modern credentials, cheesemaking at La Tremblaye remains deeply artisanal — renneting, cutting, stirring, molding, turning, and packaging are all still performed by hand, following ancestral techniques unchanged over centuries.

Le Jouvençeau (“the young one”) is a soft-ripened, bloomy-rind camembert-style cheese made from the farm’s own goat’s milk — a rare and refined alternative to the classic cow’s milk camembert. Farmstead (“Fromage Fermier”) certified, meaning the milk and cheese are produced on the same farm.

Tasting Notes

Creamy and lactic with a delicate bloomy rind. Goat’s milk brings a characteristic brightness and gentle tang, with a smooth, yielding paste that becomes increasingly rich and complex as it ripens. Mild, fresh, and elegant.

Wine Pairings

Sancerre, Pouilly-Fumé, dry Vouvray, Muscadet, or a crisp Champagne. Also excellent with a light Pinot Noir or dry rosé.

Serving Suggestions

Serve at room temperature on a cheese board with crusty baguette, honey, and fresh fruit. A stunning centerpiece for any cheese course.

• Producer: Ferme de La Tremblaye, Yvelines, France
• Milk: Goat (farmstead)
• Style: Soft-ripened, bloomy rind (camembert-style)
• Certification: Organic (2020), B-Corp, ISO 14001, ISO 22000
• Label: Fromage Fermier (farmstead)
• Weight: 7.05oz

Rodolphe Le Meunier Crémeux des Cîteaux — Burgundy, France | 7oz

Rodolphe Le Meunier is one of France’s most celebrated affineurs — a Meilleur Ouvrier de France whose name on a cheese is a guarantee of exceptional quality and care. The Crémeux des Cîteaux is his triple-crème masterpiece: a sumptuous, cloud-like fresh cheese made from pasteurized cow’s milk enriched with crème fraîche, inspired by the monastic cheesemaking traditions of the Cîteaux Abbey in Burgundy. Silky, light, and impossibly smooth, it is one of the most luxurious fresh cheeses in the world — and at 7oz, it is the perfect size for a dinner party or an indulgent evening at home.

The texture is pure silk: cloud-soft and yielding, with a clean, fresh milky aroma and the faintest hint of cultured cream. On the palate, it is rich and luscious without being heavy, with a delicate tang and a long, buttery finish. It melts on the tongue and leaves you wanting more.

Martin Johnson, Cheesemonger, 67Gourmet — “If you look for a light, fresh cheese for the whole family — from toddlers to grandma — then Crémeux des Cîteaux is for you. Silky and light, simply very smooth cheese. Here you get the full taste of what a fresh artisanal cheese made from selected milk can give.”

• Affineur: Rodolphe Le Meunier (Meilleur Ouvrier de France), Burgundy, France
• Style: Triple-crème fresh cheese
• Milk: Pasteurized cow’s milk
• Size: 7oz (200g)
• Tasting Notes: Cloud-soft, silky, fresh cream, delicate tang, long buttery finish
• Best Paired With: Smoked salmon, Iberico ham, fig jam, honey, crusty baguette, Champagne, Chablis, or a light Pinot Noir
• Also Try: Spread on crostini, layer on finger food, or serve simply with jam and a crack of black pepper

A triple-crème from France’s greatest affineur — Crémeux des Cîteaux is the benchmark for what fresh cheese can be.

Firefly Farms Merry Goat Round — Accident, Maryland

The Merry Goat Round is Firefly Farms’ best-selling retail cheese — and it earns that distinction every time. Made in the Appalachian highlands of Garrett County, Maryland, Firefly Farms has been crafting award-winning artisan goat cheeses since 2002, drawing on the clean mountain air and pastoral landscape that define this corner of the mid-Atlantic. The Merry Goat Round is a soft-ripened chèvre with a bloomy, fully edible rind that develops beautifully at every stage of ripening. The texture is supple and impossibly creamy, the flavor is clean and bright, and the rind — as Firefly will tell you — is where the fullest, most complex flavor is concentrated. Chefs, caterers, and cheese lovers agree: this one deserves a giant round of applause.

The paste is snow-white and lush, with a fresh, clean goat’s milk character that is tangy without being sharp. As it ripens, the rind softens and the interior becomes increasingly supple and complex, developing earthy, mushroom-laced depth that contrasts beautifully with the bright, citrusy core. Bake it at 350°F until soft and smother it in honey — it transforms into something extraordinary.

Little secret: the fullest flavor is concentrated in the rind. Eat every bit of it. — Firefly Farms

• Producer: Firefly Farms, Accident, Garrett County, Maryland, USA
• Milk Type: Goat’s milk
• Style: Soft-ripened, bloomy rind chèvre
• Size: 6oz
• Tasting Notes: Snow-white paste, clean tangy goat’s milk, earthy bloomy rind, mushroom, bright citrus core, creamy finish
• Best Paired With: Baked with honey or apricot jam, sliced apple and baguette, dried fruits, candied nuts, dry Riesling, or Sauvignon Blanc

Appalachian craft, award-winning character — Firefly Farms’ Merry Goat Round is the benchmark for what American artisan goat cheese can be.

Jasper Hill Farm · Harbison · Vermont

Soft-Ripened Cheese · Spruce-Wrapped · 9oz

Producer & Story

Harbison is named for Anne Harbison, affectionately known as the grandmother of Greensboro. Jasper Hill honors her contribution to Vermont’s working landscape with a cheese that combines a rustic bloomy rind and strips of spruce cambium, the tree’s inner bark harvested from the farm’s woodlands.

Flavor & Texture

The paste develops a spoonable texture during ripening and continues to soften on its way to market. Jasper Hill describes a woodsy, sweet profile balanced by lemon, mustard and vegetal flavors. Our cheesemonger Martin Johnson highlights mushroom and roasted-root-vegetable notes, with a gently earthy, smoky finish.

Cheesemonger’s Note

Martin Johnson, Cheesemonger: Vermont cheesemakers have better things to do with their time than imitate traditional European cheeses; instead, they innovate upon them. Take Harbison for example, it's a classic brie, full of mushroom-ey and roasted root vegetable flavors, but it's wrapped in spruce bark, which yields a gently earthy, even smokey finish.

Serving suggestion, let it come to room temperature and slice the top off and dive in with baguette shards, flatbreads or crudite. If you don't finish the cheese, put the top back on and store in your fridge until next time. Pair with your favorite Prosecco,

Producer Description

Harbison is a soft-ripened cheese with a rustic, bloomy rind. Young cheeses are wrapped in strips of spruce cambium, the tree's inner bark layer, harvested from the woodlands of Jasper Hill. The spoonable texture begins to develop in our vaults, though the paste continues to soften on the way to market. Harbison is woodsy and sweet, balanced with lemon, mustard, and vegetal flavors.

Pairing & Serving

When younger and firmer, the bark can be peeled away for sliced portions. When the paste is soft and the bark has fused with it, leave the wrap intact and spoon portions from the top. Serve with crusty bread, flatbreads, crudités or fruit mostarda.

Choose Prosecco following Martin’s recommendation, or try the producer’s suggested oaky white wine or barrel-aged sour beer. Keep refrigerated between servings.

Cheese Details

• Producer: Jasper Hill Farm
• Cheese: Harbison
• Origin: Vermont, United States
• Style: Soft-ripened
• Rind: Rustic, bloomy
• Wrap: Spruce cambium
• Texture: Softening to spoonable
• Size: 9oz

A centerpiece cheese made for sharing, with bread close at hand.

Alambra · Halloumi PDO · Sheep & Goat Milk · Cyprus · 8oz

Alambra Halloumi PDO is a traditional sheep- and goat-milk cheese imported from Cyprus. Ideal for grilling and frying, it offers a simple way to make cheese the centerpiece of an appetizer or a Mediterranean-inspired meal.

Style & Preparation

This halloumi is listed as a sheep- and goat-milk cheese in an 8oz format. Try grilling or pan-frying slices according to the package instructions, then serving them warm with fresh accompaniments.

Original Product Description

Traditional Halloumi cheese made out of goat and sheep's milk, imported from Cyprus. Ideal for grilling and frying.

Serving & Pairing Suggestions

Try with lemon, tomatoes, cucumber, olives, and warm bread, or add cooked slices to a salad. For a wine pairing, consider a crisp white wine or a fresh rosé.

Product Details

• Brand: Alambra
• Cheese: Halloumi PDO, as listed on this product
• Milk: Sheep and goat
• Origin: Cyprus
• Size: 8oz
• Suggested preparation: Grilling or frying
• Contains milk

Consult the package for the complete ingredient list, allergen information, and storage and preparation instructions.