Specialty Cheeses

Since 1982, Chevrefeuille has been specializing in goat’s milk cheeses produced in the heart of the Perigord region of France. The word chevrefeuille translates to “honeysuckle” and is a perfect representation of these delicate cheeses. The “Fleur” line of Chevrefeuille cheeses are made with pasteurized milk. The cheeses, weighing approximately five pounds each, have a...

Mild yet full flavored, creamy open air taste, with a subtle nutty flavor.

Reminiscent of Taleggio, in both its shape and rind treatment, Quadrello di Bufala commands just as much attention as its cow’s milk counterpart while maintaining a far more reserved flavor profile. The sticky, semi-soft paste is pleasantly mild yet packed with the hearty notes of thick cream flavors found in water buffalo cheeses. An intriguing yeasty note weaves in and out...

Generally aged for about 60 days, this natural-rind raw cow’s milk cheese from the province of Cuneo has a smooth, buttery flavor. It is relatively rare in the U.S., making Raschera a special addition to any cheese plate. The name originates from a lake in the area. Ivory white in color, Raschera is slightly spicy and salty when aged, the texture is elastic and dotted with...

This aged cheese is a blend of cow, sheep, and goat’s milk from La Mancha; prior to 1985, it was also considered a Manchego cheese. Though the texture and appearance are similar to Manchego, the flavor exhibits characteristics of all three milks. It is rich and buttery and finishes with a perfect balance.

Capricho de Cabra is a creamy, flavorful cheese produced with milk from Murciana goats, which produce milk high in fat and protein to give the cheese its amazing creaminess. The cheese is dense and gives a burst of flavor with a sweet herb finish.

A creamy, flavorful cheese produced from Murciana goats, which produce milk high in fat and protein to give the cheese its amazing creaminess. The Capricho is dense and gives a burst of flavor with a sweet green peppercorn finish.

Capricho de Cabra is a creamy, flavorful cheese produced with milk from Murciana goats, which produce milk high in fat and protein that give this cheese its amazing creaminess. The cheese is dense and gives a burst of flavor with a Pimento finish.

Capricho de Cabra is produced with Murciana goats, which produce milk high in fat and protein, resulting in an incredibly smooth, rich creaminess. Cana de Cabra is a great alternative to a fresh chèvre log, if you’re looking for something with more sharpness, complexity, and silkiness.

This semi-soft goat cheese is submerged in Doble Pasta red wine for 2-3 days. Creamy in texture, with a mild and slightly fruity taste.