Specialty Cheeses

This 100% sheep’s milk has a brilliant velvety white paste and a delicate texture.  This extremely complex cheese boasts incredible sweetness and flavors of salted caramel and fresh vanilla beans with a slight hint of citrus to contrast the savory qualities of the sheep’s milk.

This unique creation from Central Coast Creamery is a 3 month aged gouda made from 100% California water buffalo milk. Buffalo milk has a natural sweetness and creaminess that when aged, adds a unique nuttiness that is hard to resist.

This popular cheese is from the Asiago plateau in the Veneto region and was originally made with sheep’s milk, but the recipe changed as cattle farming increased in the 1500s. The DOP was established in 1979 to protect the integrity of this traditional mountain cheese, which can be made only in the provinces of Vicenza, Trento, Padova and Treviso. There are two main types...

Rosé fanatics, meet your new favorite cheese. Known for his Ubriaco cow’s milk cheeses soaked in various wines and beer, Sergio Moro’s latest is soaked in organic La Jara Pinot Grigio rosé, a dry, elegant sparkling wine. This semi firm cheese has a light fruity aroma. It retains the flavors of the wine without that sharp alcoholic bite present in some wine soaked cheeses. The...

During the alpage season, from April through October, the remaining Swiss farmers who practice traditional transhumance move their herds to high Alpine pastures where they graze on fresh meadows and wildflowers. The raw milk produced by these cows is considered the gold standard for Swiss cheese making. Its flavor is very much dependent upon its environment, the altitude, and local...

During the alpage season, from April through October, the remaining Swiss farmers who practice traditional transhumance move their herds to high Alpine pastures where they graze on fresh meadows and wildflowers. The raw milk produced by these cows is considered the gold standard for Swiss cheese making. Its flavor is very much dependent upon its environment, the altitude, and local...

This raw milk Dutch Gouda is flavored with a traditional Moroccan spice blend called Ras El Hanout. Consisting of pepper, ginger, cumin, nutmeg, cloves, cinnamon, and cardamom, the mix lends a wonderful wintery and warm spice flavor to the rich gouda base. The flavor profile is well-balanced and very fitting for the holiday season.

This farmhouse gouda has been flavored with thyme, rosemary, and lavender. The floral flavor of lavender isn’t overwhelming, it is subtle, allowing the herbs and gouda to come through.

Brabander Reserve (FKA Black Betty) makes its return this holiday season – a mature Gouda from the North Brabant region of the Netherlands, imported by Essex St. Cheese Co. Affineur Betty Koster chooses wheels of Saanen goats’ milk Brabander, normally aged 6-8 months, which she feels are capable of further aging. Its texture is firmer and drier than Brabander with flavors...

Produced by Long Clawson Dairy in Leicestershire, the Thomas Hoe Stevenson line (named for its founder) represents the finest versions of their classic English cheeses. Protected by its PDO designation, Clawson is one of only a few dairies producing true Stilton cheese. Compared to other blues, Stilton is mellow, nutty and firm, and makes an ideal complement to pears and...