Products

Pairs well with aged pecorino.

Pairs well with soft goat cheeses.

Flavorful yet salty at the finish, these small crottin-size “buttons” are very versatile. They can be marinated, rolled in herbs, or just eaten on their own.

This Portuguese cheese hails from the little known archipelago, Azores, located about 1,000 miles west of Portugal. This spicy, sharp cheese is firm in texture and crumbles when broken up. Great for use in cooking.

Made from a blend of cows, sheeps, and goats milk, this cheese is creamy and sweet with a full finish. It is rubbed on the outside with paprika. This gives it a dark complexion and a very slight zesty bite.

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.

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.

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...

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...

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.