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Amber Kunik

Many of you already know and love the original Kunik, a dense triple crème made from a perfect balance of goat’s and cow’s milk.  To make the Amber Kunik, the cheese is then washed in both beer and whiskey to bring out the wild side of its flavor profile.  It’s bigger and bolder, with a beefy quality and notes of fresh bread and roasted onions.  Amber Kunik also maintains...

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O morro Amanteigado

Amanteigado (which translates to “buttery”) is a creamy cows’ milk cheese made on the island of Faial in the Azores, Portugal’s autonomous region located in the mid-Atlantic. The producers from Queijaria O Morro, Rui and Nuno Caldeira, suggest serving it similarly to other torta-style cheeses; slice and remove the top rind, allowing guests to spoon its buttery and gooey...

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La Dama Sagrada

This unpasteurized goat’s milk cheese is produced using Murciana goats’ milk in the Spanish Castilla-La Mancha region. Known for producing butterfat-rich milk, these Murciana goats belong to a cooperative of farmers in central Spain. The farmers are also members of the dairy, Señorio de la Mancha, contributing to the production of the cheese. La Dama Sagrada (“The Sacred...

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Isigny AOP Butter Basket Salted

This isn’t you’re ordinary butter, this decadent French Beurre d’Isigny is name protected; meaning there are specifications on how it’s made in order for it to be called Beurre d’Isigny.  Milk must come from the designated AOP (Appellation d’Origine Protégèe) zone – which is in Isigny sur Mer, Normandy. Milk collection must take place...

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Challenger IPA Cheddar

This sweet cheddar has notes of wheat and hops from the addition of an IPA. A thin ash line cuts the cheese in half, making a dramatic presence on a cheese plate.

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Cabra La Prudenciana

Led by the Alvarez Valera family, Finca La Prudenciana is located in the core of the Castilla-La Mancha region in central Spain, approximately sixty miles south of Madrid. Although the family is famously known for their unpasteurized Artequeso Manchego, D.O. cheeses, Finca La Prudenciana extends their cheesemaking philosophies to Cabra La Prudenciana, their newest goats’ milk...

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Emmengoat

As an attempt to broaden people’s idea of goat milk, DeWaag has created an original cheese called Emmengoat. An emmental style cheese made with goat milk, it’s not your typical goat cheese. It’s approachable, nutty, and sweet with a nice tang at the end.

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Wensleydale with Lemon and Honey

Our favorite Wensleydale is now flavored with lemon and honey. Sweet and tangy, try pairing this with fresh berries.

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The Smokin’ Goat

Grupo Ganaderos de Fuerteventura is a family run dairy whose mission is to protect cheesemaking traditions in the Canary Islands. Smokin’ Goat is made with local Majorero goat milk, which is naturally high in fat and protein, making for a smooth paste. The cheese is lightly smoked over beechwood, adding toasted notes to an otherwise sweet and tangy goat cheese. The rind pattern...

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Cabra al Gofio

Gofio is a type of roasted corn flour specific to the Canary Islands. It’s used for everything from stews, sauces, ice cream, and now cheese! The rind of this semi soft cheese is covered with gofio, creating a roasted yeasty flavor balanced out by the bright sweetness of goat cheese.

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