Specialty Cheeses

Named after the Welsh warriors of the Middle Ages, Harlech is a mature cheese containing chopped horseradish and parsley. The texture is dense and creamy with a peppery, fresh and zingy flavor. Add to a cheese plate with crisp apples and crackers. Likewise, try in an omelet or on a roast beef sandwich.

Huntsman is the combination of two British classics; Double Gloucester and Blue Stilton, brought together through a layering process. Creamy, flavorful Stilton is sandwiched between an exterior of mellow, satiny Double Gloucester.

Red Dragon takes its name from the dragon symbol of the Welsh flag. It is a blended Welsh Cheddar cheese with whole grain mustard seeds and Welsh ale, coated in a bright red wax. Red Dragon combines the subtle sharpness and depth of natural mustard with the mild, piquant taste notes of the Welsh ale and traditional Cheddar.

Classic, mellow cheese originally produced by Trappist monks in the early 19th century. Today it’s manufactured by the French industrial cheese giant S.A.F.R. The famous rind is dyed bright orange through the use of an Annato extract. Very similar to Danish Esrom and nearly identical to French St. Paulin.

A true AOC gem. Its signigficant fruity nutty flavor is derived from milk from Manech and Basc Beanaise sheep. A perfect picnic cheese. Its texture is semi-firm and smooth with flavors reminiscent of hazelnut, butter and herbs. Pairs well with nearly any fruit or vegetable, and salty meats such as Prosciutto di Parma.

Raclette’s name is derived from the French term “racler”, which means “to scrape”.  This cheese has a milky, fruity flavor which intensifies when heated and is a pasteurized version of the world’s best melting cheese. Slightly softer when compared to the Switzerland variety.

Raclette’s name is derived from the French term “racler”, which means “to scrape”. This cheese has a milky, fruity flavor which intensifies when heated. Raw milk (unpasteurized) version of the world’s best melting cheese. Slightly softer when compared to the Switzerland variety.

Name is derived from the French term “racler”, which means “to scrape”. Has a milky, fruity flavor which intensifies when heated. Brushed with white wine. Raw milk (unpasteurized) version of the world’s best melting cheese. Slightly softer when compared to the Switzerland variety.

Aged in the caves of Cambalou (Abeille) to develop an intense flavor profile. This Roquefort has an ivory and greenish-blue paste with a creamy texture (yet sometimes crumbly), and a salty and spicy flavor. Roquefort was the first cheese to be protected by an AOC (1925).

Gabriel Coulet is a family business and a well regarded cellar which proudly preserves an age old tradition. Their Roquefort has a wonderful creamy paste with a buttery texture, a peppery bite from the veining, and a nice salt finish.