Specialty Cheeses

Fromager d’Affinois is made by ultra-filtration, a relatively modern process that claims a very high percentage of nutrients and butterfat from the milk during the making of the cheese. This ultra-filtration gives the cheese a silky, satiny texture that many consumers savor. In addition, the cheese has a clean, rich, and creamy flavor with black truffles incorporated into the...

This 30-40 day aged DOP cow’s milk cheese is produced in the provinces of Vicenza, Trento, Padova and Treviso. The cheese is white or straw yellow in color with small to medium sized holes. Its taste is fresh and slightly sweet.

This feta comes to Zuercher & Co. from the village of Agra, located on the island of Lesbos, Greece. Unlike most feta on the market, this is an authentic cheese with a Protected Designation of Origin (PDO) status and is the only Greek island bearing a PDO for feta production. Essex St. Feta is sourced from the third-generation producer, M. Tastanis, who in turn sources...

Prince La Fontaine is a rich and buttery French triple crème cheese with an edible bloomy crust. It pairs well with Champagne or a rich, dark berry over-toned Syrah.

Classic milled-curd cheddar wrapped in cheesecloth, matured slowly in Grafton’s own aging caves for a minimum of six months. Grafton Clothbound delivers a very bold cheese with both nut and mushroom notes.

Pont L’Eveque has been made in Normandy since at least the 12th century, and was allegedly first made by Cistercian monks.  Originally known as “cherub”, it later took the name “augelot”, it then acquired the name of the village around which its production was centered. Under its yellow washed rind lies a blonde, soft textured paste. Styled without...

Cowgirl Creamery’s fall seasonal cheese, Chimney Rock, starts with organic Jersey milk from John Taverna’s Chileno Valley Dairy. These rich, bloomy rind wheels are spritzed with Quady Winery’s muscat wine, Essensia, then dusted with ground organic shiitake mushrooms, summer savory and black pepper. Flavor notes: Piquant, earthy undertones balanced by high notes of...

One of the smallest family producers in Bourgogne perfected this modern twist on a classic French triple crème in 2005. Cremeux marries the silky texture of Brillat-Savarin with the useful format and durability of retail favorite Delice de Bourgogne. A true cheesemongers triple-crème.

Imported from Ferme de la Tremblaye, this irresistibly creamy Goat Camembert is tangy with a mild goatiness and a smooth buttery finish.  The cheese is soft but not runny, surrounded by a delicate bloomy rind.

MontCabrer, from cheesemaker Can Pujol, is a goats’ milk cheese from the Catalan region of Spain. You may have remembered an ash-covered version of this cheese from a number of years ago. The new version has a beautifully natural grey rind, but no ash. Cheesemaker Josep Cuixart uses butterfat-rich Murciana goats’ milk for this cheese, producing a flavor that is sweet, earthy...