Specialty Cheeses

Produced in the Île-de-France region (an area known for its fantastic bloomy-rind cheeses), this is a gentle and mild cheese made with goat’s milk. It has a light and airy texture and notes of nuts and toasted bread.

This bloomy-rind truffle cheese has a flavor that, even those who don’t like truffle, may appreciate. This is produced in the Île-de-France region, and displays flavors of butter, cream and earth.

This adorably petite washed-rind option reveals flavors of peanuts, smoked sausage and fermented fruit. Graine au Lait de Vosges is made in Alsace amongst the Vosges Mountains near the German border.

L’Ami du Chambertin is washed in Marc de Bourgogne and inspired by the female cheesemakers of the Côte d’Or in Burgundy, France. Its paste has a cakey interior and restrained pungency. You will notice flavors of almond butter, wine, beef, and hay – with a bright, lactic finish.

Melkbus125 Winter is a traditional unpasteurized cow’s milk farmer cheese or Boerenkaas, containing a mixture of spices reminiscent of the Winter season. After 4 months of aging, flavors of sweet cream with an essence of cardamom and nutmeg emerge.

Brabander is a pasteurized goat milk Gouda. It has sweet caramel hints in addition to nutty flavors and creamy paste that will melt in your mouth.

Oma is an American original,  an intriguing but approachable washed-rind cheese that balances pungent and sweet flavors. The paste is soft, buttery, and almost pudding-like, but never runny. The rind is thin and mild for the style – an earthy foil to notes of roasted nuts and sweet cream.

Kinsman Ridge is a semi-soft, tomme-style cheese with aromas of fresh butter, forest and cured meat. Young wheels are washed with brine before a natural, mottled rind is cultivated. During ageing Kinsman’s interior transitions from smooth and firm to a more giving and creamy consistency. Flavors are rich, savory, and softly floral, with hints of roasted artichoke and asparagus.

Alta Langa has taken inspiration from the classic French Camembert while still using the techniques of an Italian Robiola. This cheese is made with cow, goat, and sheep’s milk, making the flavors more complex.

White, soft, creamy paste. White bloomy rind. Mild goat flavor.