Products

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.

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.

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,...

Pimentino is produced with same-day milk collected from local farmers. Aged for 90 days, it is creamy and mild with a clean finish that hints of grass and herbs. The rind is rubbed with paprika indigenous to Murcia. The paprika is for appearance and does not impart any flavor.

This artisanal sheep’s milk cheese from Cuenca is hand-rubbed with lard and fresh rosemary and aged in caves for eight months. It is full flavored and complex with a long finish that highlights the rosemary.

The Black Label Cambozola is cold aged. It is aged longer than the traditional Cambozola. The additional aging time allows the for greater growth of the blue veining, resulting in a more pronounced blue flavor, buttery texture, and rich flavor.

Meant to be eaten when very young, it has no rind and is all stark-white, moist, compact paste. The flavor is bright and tangy, tasting of fresh, sweet-grass-y goat’s milk. While it’s a lovely, eye-catching addition to a cheese case or a cheese course, it can also be used as a filling for ravioli or sliced and broiled for an elegant salad topper.

Fresh, rindless goat’s milk cheese, coated with flavorless vegetable ash, from the respected Fromagerie P. Jacquin in Berry, in the Poitou region of France. When it’s young, the color is bright white, the texture is moist, flaky and crumbly, and the flavor is clean and lactic. As it ages, some harmless blue or white molds may develop on the rind and the texture will dry...

Brillat Savarin is a soft triple-cream cheese with a natural rind, made with cow’s milk. It’s white rind is downy with hints of yellow. The very creamy cheese develops a mild, neutral flavor.

This triple-crème is enriched with crème fraiche, giving it a little extra tang on top of the creamy, buttery, rich base. It’s not as mushroomy as most in its category, even though it too is covered with a bloomy white rind. When it matures, it becomes quite runny and has a finish that can be best described as “a burn on the back of the tongue.”