Specialty Cheeses

Although true Reblochon cheeses cannot be imported to the United States, this creamy yet subtley sharp pasteurized version is a rare find. It has a yellowish rind and a nutty aftertaste.

Made with fresh cream and with a slight lactic taste, you will immediately notice the difference between salted Lurpak and other butters.

Made with fresh cream and with a slight lactic taste, you will immediately notice the difference between Lurpak and other butters.

Made by the producers of Beenleigh Blue, this is the goat milk counterpart. It is matured at about 40-45 degrees Fahrenheit to slowly develop the flavor which is sweet, floral, and sometimes with a spicy kick.

In an attempt to make an English-style Roquefort, Robin Congdon tried everything. He planted herbs in his pasture, he developed a humidifier to mimic the caves of Southern France, and even grabbed spores off of the caves of Aveyron. Although it’s not Roquefort-like, the work put into Beenleigh Blue has paid off with a delicious and complex cheese. It starts off tangy but...

A washed rind cheese from County Cork, this pasteurized cheese has subtler tastes than one would think from the smell. Not to sell it short it still has the earthiness and pungency of a quality washed-rind cheese. It is rich, soft, curdy with a savory, smoky flavor. Truly one of Ireland’s best.

Made by the Appleby family for multiple generations at Hawkstone Abbey farm in Shropshire, Appleby’s Cheshire is still made from the original ingredients: unpasteurized milk, starter culture, rennet, salt, and annato. This leads to a flaky and crumbly texture to accompany a savory, minerally taste with a slight clean tang. It is the last traditionally made Cheshire. The salt...

Made by the Appleby family at Hawkstone Abbey Farm in Shropshire, Appleby’s Double Glouchester uses the same ingredients as their Cheshire: unpasteurized milk, starter culture, rennet, salt, and annato. The catalyst for change is the variations in timing, temperature, and acidity during the maturation process. This leads to a texturally smooth and buttery cheese with a rich...

Shropshire Blue has been around since the 1930s, taking a traditional stilton recipe and then adding annatto for coloring. This leads to a creamy, savory cheese with a slight yeasty bite from the blueing.

This more contemporary cheese (started in 1983) is developed similar to Caerphilly, except that the Cornish Yarg is covered with (sanitized) nettle leaves. Cornish Yarg develops nicely into a milky tasting cheese with rich, creamy, and sweet undertones.