Specialty Cheeses

Hafod is made daily with small quantities of milk sourced from the farm’s herd of Ayrshire cows. The milk is pumped directly from the milking parlor to the wood-sided Dutch vat, then a small amount of starter is added, beginning a slow ripening and coagulation process. This process also allows the Holdens to use lower temperatures in their cheese making, resulting in a finished...

From the cellars of master cheese affineur Herve Mons, this classic French Camembert is an unparalleled delight. The flavor is stronger than a traditional brie, with rich, earthy overtones. The creamy consistency coats your pallet and mellows the finish. For the most enjoyment, allow this cheese to come to room temperature before serving. Soft ripened, bloomy rind, made from...

This robiola from Lombardy is made from whole cow’s milk and aged for approximately 2-3 months. Covered with a coating of grape pommace, the raw materials for grappa, the pungent cheese takes on a fruity fullness and pleasant bite.

Careful aging of this cheese results in an ivory-white interior paste that is smooth and yielding with occasional small eyes dotted throughout. Aromas can be intense and slightly sweet. Brescianella’s flavors are rich and milky, with notes of vanilla and hazelnuts, and sweet with a lingering grassy aftertaste.

Robiola Vecchia Valsassina another excellent cheese from Lombardy, Italy, this washed rind cow’s milk cheese has a bit more character and a firmer texture than the comparable cheese, Taleggio. It’s square shape has a light reddish rind with natural striations of beautiful green molds and a creamy, delicate paste.

Surprisingly tart notes are balanced out by earthier tones within the dense, textured cubes that resemble a wet stone pulled from an ancient Roman viaduct. Under the natural rind, the paste is aromatic and bright, changing from creamy to crumbly the closer you get to the center, picking up herbal nuances as it ages in our caves.

The technique and processing are similar to that of Taleggio, which was once called “Stracchino” like other cheeses of Lombardy raw dough products mainly after the descent from the mountain (when the cattle were “weary”, or tired): this production however only uses the raw goat milk, which gives it very special characteristics. The color can range from pasta...

Triple cream cow’s milk cheese in the style of Brie. Bloomy white crust houses a deliciously silky, smooth cheese with a light nutty taste and a gentle mushroom aroma. Perfect as part of a cheeseboard selection from Northern Italy (served with Asiago, Montasio & Robiola style cheeses) or melted over Polenta.

Taleggio’s quality is the result of a careful seasoning traditionally performed by meticulous selection of expert dairymen. Square shape, thin crust and pink, soft texture and slightly straw-colored. Excels for its unique taste and flavor.

This classical cheese from Piedmont obtained by processing raw cow’s milk from the Valli di Lanzo. It is a blue cheese to be eaten on your table that recalls the great tradition of blues Piedmont. It is also a long maturing cheese (it can exceed 120 days). Blu di Lanzo has an intense and slightly spicy flavor, characteristic of blue cheeses.