Specialty Cheeses

For over 200 years, the Locatelli name has reigned supreme as Italy’s finest cheese producer. The Locatelli family meticulously honed the craft of cheese making to give you a product unequaled in quality, uniformity and taste. Today, Locatelli is the number one brand of imported Italian cheese in America and is found in the finest gourmet establishments, supermarkets, club...

Essex Cheese Company’s Daphne Zepos and Jason Hinds select cheeses produced by a handful of co-operatives and aged by Master Affineur Claude Querry at Marcel Petite’s Fort St. Antoine in the heart of the Jura. Expect rich cream and butter flavors balanced by nuanced savory notes of roasted nuts. An excellent example of a classis French mountain cheese.

What makes this Manchego different from the rest? It’s farmstead, meaning the cheese is made on the farm that the milk is sourced. This one is made on the Finca La Prudenciana, a fourth generation, family owned farm, located in the Castilla-La-Mancha region of Spain. The raw milk used is from the family farm only. The cheeses are preservative free; no egg Lysozyme or Natamycin,...

Jasper Hill’s newest cheese, Sherry Gray, is a double-cream, ash-ripened medallion made with grass-fed cows’ milk and additional cream from Monument Farms in the Champlain Valley. This cheese honors the memory of a treasured resident of Greensboro, VT who modeled humanity and inspired a commitment to Community and to Place. Sherry was a humble man who served everyone, modeled...

Haus Select is Roelli’s very best batches of cellar aged cheddar cheese, hand selected when it’s at its best by Master Cheesemaker Chris Roelli.  Smooth with a robust flavor and meaty texture.  Cheese is ripened a minimum of 90 days but may be as long as 3 years.  Made with pasteurized cow’s milk.  Haus Select is richly colored with annatto and includes a coated...

The bigger brother to Le Secret de Lys, this soft ripened cow’s milk cheese is even more creamy and unctous. Throw it in the oven and serve it with a crusty baguette!

Cantalet, a smaller version of the 88-pound Cantal wheels, is named from the Cantal Mountains in Auvergne.  It is said to be one of France’s oldest cheeses, dating back more than 2,000 years & can be considered an ancestor to English cheddars both in appearance & flavor.  Cantalet’s rustic charm lies in its striking natural rind & straw-colored paste that is...

Claddagh Bó is a handcrafted Irish aged Cheddar made by the Cahill family on their farm in County Limerick using milk from grass fed cows. The name Claddagh Bó comes from two traditional Gaelic terms.The design of the ‘Claddagh ring’ is said to symbolise the qualities of love (the heart), friendship (the hands), and loyalty(the crown), while Bó is Gaelic for Cow and its...

Westcombe Cheddar has a deep complex flavour with a mellow lactic tang and long notes of citrus, hazelnut and caramel. The texture is structured and firm, with a smooth breakdown that keeps the flavours lingering on your palate. This cheese is often called a ‘five mile Cheddar’, as you’re still tasting it five miles down the road!

A traditional washed rind Alpine cheese made in the Appenzeller style, with a smooth and nutty flavor.  Made with raw cow’s milk and aged at least 6 months.  This one will make you want to yodel!