Specialty Cheeses

This cheese is made in southwest France by the same firm that makes Roquefort Societe, using the sheep’s milk that is left over from its production.

Runny and oozing around the perimeter with a moist, cakey, palette-coating paste, its flavor is earthy and full, with a lingering lactic tang. The effect is like ice cream served from a warm scoop; decadent and melting from the outside in. The creamy soft paste tastes sweet and nutty, almost like fresh hazelnuts – it is best eaten fresh or with a little maturing will taste...

The Robiola Bosina is named in honor of the Bosina village near Caseificio Alta Langa. A typical “due latti” Robiola of the region. Delicate and harmonious, sweet with a milky fragrance.

Gubbeen has been made by the Fergusons at the 250 acre Gubbeen Farm in West County Cork for almost 40 years now.  Tom looks after a herd that includes numerous Kerry cows, a rare black breed that ranks among the world’s oldest.  The cattle enjoy warm Gulf Stream winds and a certified GMO-free diet. Tom’s wife Giana makes the cheese, washing it in both salt water and white...

Berkswell is rich, sweet, fruity (almost like pineapple), and nutty. These tastes are always long and deep and the texture varies on the age from soft and moist to firm with maturation.

This traditional Wensleydale is mellow and lactic with a smooth, creamy texture. This recipe harks back to more traditional Wensleydale-making methods. Its texture is less crumbly and its flavor more buttery than many examples of Wensleydale more widely available today.

Using a unique style blending three days’ milk, Kirkham’s Lancashire is the only Lancashire cheese to be made using unpasteurized milk and traditional rennet. They coat the outside of the cheese with butter, which leads to the development of a lemony, savory tanginess and a creamy, crumbly texture.

A lightly salted butter from the butter region of France, Normandy. Lactic starters are added to the cream before churning, which enhances the flavor of the butter.

A natural rinded goat tomme from the producers of our very popular Ossau Iraty – Onetik. Similar in texture to Ossau Iraty, but the flavors are cleaner and brighter, with cool herbal tones in place of the nuttiness of the sheep tommes. A great addition to any cheese case.

This cheese is made in southwest France by the same firm that makes Roquefort Societe, using the sheep’s milk that is left over from its production.