Specialty Cheeses

This authentic fresh Italian mozzarella will leave you wanting more. The bouncy texture leads way to tangy and creamy flavors.

A rare and delicious triple cream cheese with garlic and herbs, made in the little village of Pommard, Burgundy.

A rare and delicious triple cream cheese with black currant, made in the little village of Pommard, Burgundy.

A rare and delicious triple cream cheese with honey spice, made in the little village of Pommard, Burgundy.

A rare and delicious triple cream cheese with garlic and herbs, made in the little village of Pommard, Burgundy.

This is a one-year-aged pasteurized cheese is made from the sheep raised on the island of Pag, Croatia. There are a total of 40,000 sheep on the island of Pag; they are smaller than average. The island is windy with little vegetation (what little grass it has is in the hills); due to the crosswinds, much of the salt water blows over the island. The sheep produce very little milk...

Matured for over a year in the Langruti cellars under constant supervision by highly experienced cheesemakers, Antique Gruyere ends up with outstanding properties. With a rustic structure and remarkable taste, this is a cheese to savor and enjoy.

The latest entrant into the blue/brie mix, St. Angel Blue is a small triple crème square with some mild blue veining. As can be imagined with a triple crème, the flavor is buttery and rich, offset by a light earthiness from the blue. While some blue/brie wheels can develop thick and bitey rinds, St. Angel Blue has a soft thin rind that does not compete with the velvety paste.

Not only is Barber’s one of the oldest English cheddar makers still in existence, they also play a vital role in supporting all traditional cheddar makers in England. Barber’s has an on-the-farm lab that isolates specific microflora and packages starter cultures for many neighboring plants. This particular cheddar walks the line between sweet and savory, and features a...

This uniquely shaped cheese, from the Aquitaine region of France, translates to “refined wallet” and looks similar to a hobo’s sack. This soft goat’s cheese has a dense, clay-like core turning softer near the ashen Geotrichum candidum rind. Its flavor is mildly lemony and clean.