Specialty Cheeses

Little Hosmer is an approachable and nuanced soft ripened cheese. Beneath its thin, bloomy-rind lies a gooey, milky core, showing a complex array of flavors at peak ripeness: cauliflower, crème fraiche, and toasted nuts.  A bright, clean finish with a hint of white mushroom aroma follows the rich flavors of the paste.

Harbison is a soft-ripened cheese with a rustic, bloomy rind. Young cheeses are wrapped in strips of spruce cambium, the tree’s inner bark layer, harvested from the woodlands of Jasper Hill. The spoonable texture begins to develop in our vaults, though the paste continues to soften on the way to market. Harbison is woodsy and sweet, balanced with lemon, mustard, and vegetal...

This cheese has the flavor of sweet, very yeasty bread dough waiting to be baked. It has the aroma of fermented grapes and the creamy consistency much like that of a baked cheesecake as it melts in your mouth. Images of pure rich cream drawn from the top of fresh milk fill your mind as you enjoy, this cheese is truly a delight and is a special treat to enjoy anytime!

Grand Noir is a rich and buttery blue from Käserei Champignon in Bavaria, Germany. The blue flavors are mild, allowing the brightness of the cow’s milk to shine through, but still has notes of black pepper.  Uniquely, the wheels are hand-dipped in wax, and then cold-ripened, with a generous blue veining in the paste. Grand Noir took home two awards, the World Cheese...

Bloomy rind sheep’s milk cheese. This silky pasted soft-ripened boasts a clean sheep’s milk flavor with notes of chive, sour dough, and potatoes lyonnaise.

Semi-soft washed rind sheep’s milk cheese. At first, this two-pound round looks to be a funky washed rind only for the courageous. However, your first taste will reveal that this is in fact a more mellow cheese with acidic and citrus notes.

Essex Street Cheese works with a very limited set of producers, and tries to find cheeses to bring to the market that are unlike any other. And in order to do so, that means they generally only come out with a new cheese every five years. So now the wait is over, and they are releasing a new Dutch sheep’s milk gouda from famed affineur l’Amuse. Rispens is a sheep’s milk gouda...

Isigny Fromage Frais is a tribute to the recipes of long ago. Fresh and authentic, silky and luxurious – it is made to be enjoyed on all occasions. It is also characteristically thick and rich in milk solids (meaning that there is less water).

Pitchfork Cheddar is made only 5 miles away from Cheddar itself, using traditional methods before being cloth-bound with lard. The name ‘Pitchfork’ originates from the way in which cheddar was historically made, when old farming tools were used to toss the curds. They still use similar methods today with contemporary additions to this heritage process. Pitchfork is...

Buche du Vivarois has an ivory-colored paste surrounded by a bloomy white rind. It is chalky and dense on the interior, and has a thin layer of creamy cheese just below the rind. The flavor is mildly goaty when it is young, and develops a sharper and more goaty flavor as it ages.