Specialty Cheeses

Toma del nonno translates to ‘grandad’s cheese.’ It’s made with pasteurized cow’s milk to which cream is added to create a smooth silky texture, much like a very young Fontina. The flavors are clean, with simple lemon and buttery notes. It’s the perfect table cheese, and also great for cooking with its low price point.

Parbleu di Capra is an aged goat’s milk blue that’s reminiscent of Stilton. It’s striking blue streaks make for an impressive presentation on a cheese plate. It is picante with notes of cellar while the goat milk flavors are faint to let the strong blue mold stand out.

This clothbound Red Leicester cheese is produced by Long Clawson Dairy in Leicestershire, England. Their Thomas Hoe Stevenson line (named for its founder) represents the finest versions of their characteristic English cheeses. True to its name, its paste has a vibrant hue indicative of added annatto seed. Made with pasteurized cows’ milk, its texture is flaky and friable....

The first organic dairy in Greece, Kourellas is a family business that believes in sustainable practices and animal welfare. These cheeses are made using authentic Greek recipes, and are all USDA certified organic. Made with cow, goat, and sheep’s milk, this firm cheese holds it’s shape when grilling or frying. Try serving with mint and a drizzle of honey.

The first organic dairy in Greece, Kourellas is a family business that believes in sustainable practices and animal welfare. These cheeses are made using authentic Greek recipes, and are all USDA certified organic.

The first organic dairy in Greece, Kourellas is a family business that believes in sustainable practices and animal welfare. These cheeses are made using authentic Greek recipes, and are all USDA certified organic. Made with sheep and goat’s milk the fetas are aged in wooden barrel and brine for a minimum of 2 months. It’s delicious when paired with watermelon and...

The first organic dairy in Greece, Kourellas is a family business that believes in sustainable practices and animal welfare. These cheeses are made using authentic Greek recipes, and are all USDA certified organic. A combination of feta and kefalograviera cheeses. Flavored with sundried tomatoes, green peppers, olive oil and oregano. Packed in a crock and ready to oven bake.

Technically a double-crème soft cheese, Petit Suisse is made with prized Normandy cow’s milk. The texture is firmer than most yogurts, but very rich with a silky texture. Available in a mixed three-flavor pack (peach-pear, strawberry and apricot-mango), Petit Suisse doesn’t contain high fructose corn syrup or artificial preservatives, colors or flavors. These adorably small...

Jasper Hill recently gained access to sheep’s milk from Bonneview Farm. Hinman Settler is the first “experiment” in mixed cheeses that is ready for commercial release. Essentially just a mixed-milk blue made to an adapted Bayley Hazen blue recipe, Hinman is about half sheep, half cow in the final curd.   We recently tasted it here and it drew unanimous positive reviews....

Located in the Centre-Val de Loire, Fromagerie Pascal Jacquin et Fils has specialized in making and aging the region’s traditional and exemplary goat’s milk cheeses since 1947. This fairy tale region is a land known for its majestic castles, wildlife, fishing, Sauvignon and Chenin Blanc-rich vineyards and, of course, goat’s milk delicacies.   Fromagerie Jacquin is...