Specialty Cheeses

The Cravero family has been selecting and maturing Parmigiano Reggiano for five generations. Giorgio, with the help of his father Giacomo, chooses the cheese directly from producers. They are dedicated to their craft, and patiently mature these wheels in a constant temperature environment, all the while monitoring their development. The wheels are slightly spicy, sweet, salty,...

Following up on the success of their much-heralded Tarentaise, cheesemaker, Jeremy Stephenson and his team have begun making a Raclette style cheese. This flavorful, easy melter is great out of hand, or as an American farmstead twist on the traditional Alpine favorite.

Spenwood is a hard, pressed sheep’s milk cheese. Styled after Italian pecorinos, Spenwood has a smooth texture with nutty, juicy, and long-lasting flavors.

Ticklemore is pressed flat by hand into a colander, which gives the cheese its distinctive flattened sphere shape – almost like a flying saucer. Cheeses are dry salted at the end of production and matured for ten weeks. Ticklemore is a firm-textured goat cheese, with a crumbly center and a softer paste just under the rind. It is light, moist and delicate, with small...

A unique washed-rind goat’s milk cheese formed into a brick shape, Pata Cabra is both pungent and smooth. The rind turns from reddish to a faded pale orange.

With a rich and full flavor, this goat’s milk cheese is creamy with a touch of tanginess at the end.

Spain definitely isn’t lacking for great sheep milk cheeses, but Ombra may be among its most unique.  While this Catalonian cheese might look a little bit like a miniature Manchego, Ombra comes into its own as firmer and denser with a bit of added texture from the crystallization in its paste.  It has strong caramel notes and a hint of dry grassiness, putting it among the most...

A spreadable sheep’s milk cheese, Miticrema is great both for cheese plates with a drizzle of honey or for cooking. Try using it as a raviolli filling, or add a dollop on top of pancakes. The bright, sweet flavor is approachable and can go either savory or sweet.

Originally from the Netherlands, Helene and Dick Willems brought traditional Gouda-making methods to produce Coolea on their small Irish farm. Their son and daughter-in-law, Dicky and Sinead, have continued the tradition of making the cheese in County Cork. Made with full-cream cow’s milk, its texture is smooth and compact with slight crystallization throughout. Generally,...

Lincolnshire Poacher is made similar to traditional cheddar. It is matured for 14-24 months and although the taste varies with the seasons, it usually has a distinctive fruity, nutty taste with a clean sweet finish. It has been described as sitting somewhere between the continental hard mountain cheeses (such as Comte) and traditional West Country Cheddar.