Cheese

Our cheese and charcuterie platters are the runaway hit of any gathering.  Designed for groups ranging from 10 to 12 guests, our platters feature a stellar variety of artisan cheese and small producer cured meats, garnished with cornichons, olives and peppers.  In addition, we can tailor your platter to suit your preferences.

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

Lush, buttery and sumptuous in the very best way, this Swiss delight offers melt on your tongue goodness. 

Produced in the Rhône-Alpes by La Fromagerie l’Etoile, makers of St Marcellin and St Félicien, Tentation St Félicien was created as a way to use surplus/unsold cream.

Tentation de Saint-Félicien is a lush, ultra-creamy French cheese with a delicate tang and buttery finish—perfect with crusty bread or a glass of white Burgundy.

Pre-packaged. Approx size 6oz

Martin Johnson, Cheesemonger writes:  "Our most popular cheese, this French classic offers well balanced overtones of sweet grass and roasted cashews.  It pairs nicely with a wide variety of red and white wines."

Full Description:

Indulge in the exceptional flavors of the Selected Comté from Marcel Petite, carefully chosen by Essex Street Cheese based on flavor rather than age or price. This Comté reaches you at its peak ripeness, showcasing its beguiling aromas of hazelnuts, fried onions, and spring berries, complemented by hints of cut grass, wet earth, and straw. With its herbaceous and fruity profile, kissed with deep, luscious creaminess, this Comté is a cheese lover's delight. Pair it with crusty baguettes, dried fruits, and a glass of red wine for an exquisite tasting experience.

Ingredients: Raw cow’s milk, salt, cultures, animal rennet

Contains: milk

Background: Marcel Petite was an affineur (ager of cheese) who, in the 1960s, established an aging facility at a former military fort called Fort Saint Antoine. Though Marcel Petite passed away in the 1980s, his legacy and philosophy of aging has endured. Fromageries Marcel Petite specializes in slow, cool maturation of Comté, coaxing out complexity and nuance from the ripening wheels. Marcel Petite was the first person to practice this aging technique and, of the 150 fruitières in the region, the company works with 35. In their words, they are “the biggest of the little affineurs.” 7,000 tons of Comté passes through their caves each year and fruitières deliver cheese roughly twice per month, bringing in anywhere from 20 to 40 wheels at a time, depending on the size of their cooperative.

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

Buttery, herbal and deliciously subtle, this Vermont sheep cheese is widely regarded as one of the finest American artisan cheeses.  Pair with your favorite Pinot Noir.  

Martin Johnson, Cheesemonger

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.

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,    

Martin Johnson, Cheesemonger

Martin Johnson, Cheesemonger, 67Gourmet: Mary Keehn, one of the true originators of the American artisan cheese movement, would like you to know that she saw Jimi Hendrix live at the Fillmore.  She would also like to jazz up a routine fresh chevre with lavender and fennel pollen.  It's perfect for a beet and chive salad, or just on a baguette.  Pair with your favorite Sauvignon Blanc or, if you dare, a Sancerre.

Cypress Grove Description

Subtly sweet with the tangy brightness of fresh goat cheese.

The distinct and unexpected marriage of lavender and hand-harvested fennel pollen makes our lavender cheese Purple Haze® utterly addictive — and unforgettable. We use the finest ingredients for this delicious cheese and always start with the highest quality milk — the building block for our entire line of cheese. No matter what your favorite cheese is, you're sure to enjoy this cheese that is loved by many.

La Tur is a crowd favorite through and through. It’s made of a mixture of cow, sheep, and goat milk by Caseificio dell’Alta Langa in the Piedmont region of Italy. It has a rich, buttery flavor balanced by a little bit of tang. The interior texture is almost mousse-like and then it becomes gooey around the edges.

Vermont Creamery Mascarpone - Authentic Italian-Style Luxury

Experience the velvety richness of Vermont Creamery's award-winning Mascarpone, crafted in small batches using traditional Italian methods and the finest Vermont cream. This luxuriously smooth, spreadable cheese delivers an indulgent, buttery flavor that elevates both sweet and savory dishes.

Why Choose Vermont Creamery Mascarpone?

Vermont Creamery has been a leader in artisan cheese-making for decades, combining Old World techniques with premium local ingredients. Their Mascarpone is made from fresh Vermont cream with no artificial additives, resulting in a pure, clean taste that professional chefs and home cooks trust.

Perfect For:

• Classic Tiramisu - The essential ingredient for authentic Italian desserts
• Decadent Desserts - Cheesecakes, mousses, and fruit tarts
• Gourmet Pasta - Creates silky, restaurant-quality sauces
• Elegant Appetizers - Spread on crostini with honey or fresh herbs
• Coffee Enhancement - Stir into espresso for a luxurious treat

Product Details

Size: 8 oz
Origin: Vermont, USA
Storage: Keep refrigerated
Texture: Smooth, creamy, and spreadable

Bring the taste of artisan Vermont craftsmanship to your kitchen with this premium Mascarpone - perfect for creating memorable culinary moments.

Fudgy, pleasantly dank, and smooth in texture, this complex Vermonter comes from Jasper Hill, the great Northeast Kingdom cheesemakers.  It's slight funk make it the perfect gateway cheese for novices new to washed rind aromas.  Pair it with your favorite Chenin Blanc or Vouvray.  

Martin Johnson, Cheesemonger

Soft ripened. Cow's milk.

Savoie, France.

Enjoy with:  Light & crusty bread, Sourdough

Pair with: Pinot Noir, Cotes du Jura, Fresh fruit, Dried fruit

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

Amarelo de Beira Baixa comes from the Beira Baixa region of Portugal. It is made from raw sheep's and goat's milk, animal rennet and salt. Amarelo is PDO (AOP) cheese with a distinctive aroma and slightly acidic taste. It is matured for 45 to 90 days and is available in a cylindrical shape. 

Amarelo de Beira Baixa can be consumed as a dessert, a starter or a snack. It tastes great with Pinot Noir or red wines.

Known for its intense aroma, orange-red wrinkled rind, and creamy texture, it is produced near Gevrey-Chambertin, offering a distinct, authentic flavor profile rooted in local traditions. 

This ancient cheese is made from 100% sheep's milk collected in the countryside of Rome and produced in Nepi, 15 miles north of the city. Aged 10 months to 1 year and coated in black wax per tradition, Fulvi® is in a class by itself. What separates Fulvi® from other Pecorino Romanos is the higher butterfat content of the whole (not skimmed) sheep’s milk from Lazio, making it less dry and hard than those made in Sardinia. The cheese is also less salty, allowing you to enjoy its rich flavor grated or eaten as is. Even a small amount will create a hearty flavor to enhance your favorite dish.

Product Information
Pronunciation: FULL-vee peh-co-REE-no ro-MAH-no
Cheese type: Semi-Firm
Milk type: Unpasteurized Sheep
Breed: Sopravissana, Siciliana
Origin:Lazio, Italy
Aging: Minimum 10-12 months

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.  

It is in the heart of Franche-Comté that we produce traditional cheeses: "MORBIER AOP" and "COMTE AOP".

We also make and mature many cheese specialties with authentic flavors:
Raclette cheese, Edel de Cléron, Val de Lou…

The cheeses in our organic range bear the AB label and are certified by Ecocert.

The evoking fresh earthy and mushroom aromas of the rind give way to buttery and creamy flavours on the palate, finishing with a very slight citrus tang that is void of any bitterness. Its dense cake-like texture dissipates quickly to an almost melt-in-the-mouth like quality which can be quite moreish once you get started!

The little terracotta pot which Le Secret des Lys comes in can be heated. For a decadent finish to any meal remove from packaging and heat gently in the oven prior to serving with crusty bread. 

As well as with our breeding and farming activity, our cheese making blends technicity, modernity and ancestral know-how. It is ISO 14 001 (environmental security) and ISO 22 000 (food safety) certified.

However, many of the various cheese making stages are still performed manually by our cheesemakers, whose expertise comes with their tactile relationship with the products. Renneting, cutting, stirring, molding, turning and even packaging … still follow ancestral motions that has scarcely changed over the centuries !

Adoption of Organic farming in 2016 has been followed by an Organic Certification in  2020, all in line with the Ferme de la Tremblaye’s long term commitment towards animal wellbeing, farmers and the environment ! The Ferme is now, as of 2020, a B-Corp.

Feta Voras is made in the far Northwestern corner of Greece, in the province of Florina. This is mountainous land, covered in wildflowers and herbs.

It’s about as far away from the island of Lesbos and M. Tastanis’s feta as you can get and still be in Greece, but the cheese is still proper feta, recognized with the PDO protected status for traditional feta.

The small third generation firm, run by brothers Andreas and Sokratis, makes a creamy, crumbly cheese that you’ll want as a staple in your home. 

Pasteurized cow’s milk | France

Sumptuous and very, very rich, this French triple crème is aged by the masterful Rodolphe Le Munier.

• Martin Johnson, Cheesemonger | 67 Gourmet If you look for light, fresh cheese for whole family, from tolders to Grand'Ma then Cremeux des Citeaux is for you. Nature of together with jam, marmelade or salt and pepper, Cremeux means Creamy. Here you get the full taste of what a fresh artisanal cheese made from selected milk can give: Silky and light, simply very smooth cheese.

Cremeux des Citeaux can be used as a layer to top you finger food: Cremeux + Smoked Salmon or Cremeux with Dried ham or else you like to use as finger food!

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