Our Cheeses - selections change seasonally

We carry a wonderful selection of artisan cheeses
from across Europe and the United States.
We are frequently adding new cheeses
and typically introduce them during our
Second Friday evening events.
If you have a favorite cheese you're
trying to find, give us a call or send
us an e-mail.

Belletoile Brie
A triple cream, bloomy rind cheese made by the French fromagerie Hutin.
Both rich and mellow in flavor, Belletoile Triple Cream is a spreadable cheese that is creamy, buttery and luscious.Try this cheese on crusty French bread or top with brown sugar and slivered almonds.

Cambozola Black Label
This gourmet cheese is a triple cream soft-ripened blue cheese that is matured in special cold cellars (cold ripened). The cheese has a unique natural gray mold on the outside and an exquisite blue veining on the inside. Cheese lovers will appreciate the savory, nutty flavor with a sweet note.
Enjoy it with honeydew or dried cranberries.
Or try serving it with warm truffle honey or balsamic reduction. This is my favorite blue to serve with a steak.

Boursalt Brie
Famous Isle de France triple cream cow’s milk cheese.
Has a light, bloomy, slightly pinkish rind. The paste is extremely
creamy and mildly aromatic. The flavor is lightly nutty and buttery.
Pair with Champagne and light, fruity red or white wines.
I think this is the finest cheese in the store.
It has that "OH" factor that makes people gasp
when they try it for the first time.

Barely Buzzed Cheddar
From the Beehive Cheese company in Utah.
This is a full bodied cheese with a nutty flavor
and smooth texture. The cheese is hand rubbed
with a Turkish grind of coffee. The blend consists
of a mix of South American, Central American,
and Indonesian beans roasted to different styles.
French Superior Lavendar buds are ground with the
coffee and the mixture is diluted with oil to suspend the dry ingredients in the rub.
The rub imparts notes of butterscotch and caramel
which are prevalent near the rind, but find their way to the center of the cheese.
 Awards - 1st Place, Flavored Cheddar American Cheese Society
Annual Competition 2007, 2008 and 2009

Buttermilk Blue
Internally, the paste is ivory, with considerable blue-gray veining.
On the tongue, the cheese is creamy, especially at the center,
with a vigorous lactic tartness and a surprisingly mellow finish.
The cheese has power without bite and was made for
melting on top of burgers and steaks.
Incredible on a salad with pears and toasted pecan.
My first choice on a steak, every time.

Caña de Cabra
From the mountains of Murcia in southern Spain. 
A mild creamy goat cheese with a full
and satisfying flavor. The tangy citrus notes
balance the rich creaminess, plus the light taste
of deep woods mushrooms.
Serve it fried, baked or crumbled on a salad.
Spread it warm over crusty bread.
Try it baked, covered in honey
and toasted pine nuts.

Capricho de Cabra
A silky-textured fresh goat cheese from Spain.
This is a flavorful cheese high in fat
and protein with an amazing creaminess.
The Capricho is dense and gives a burst of flavor
with a sweet finish. The green peppercorn versions
has a spicy flavor that is balanced perfectly
with the delicate texture of this cheese.
Spread on toast then slather with jam, or crumble
atop a beet and arugula salad.
Cut into rounds, coat with bread crumbs and bake.
Warmed in an oiled ramekin, it is irresistible.

English Cheddar with Caramelized Onion
This creamy, buttery cheddar is perfectly blended with tangy, caramelized onions to produce a new savory delight. As versatile as it is addictive. Great alone or on burgers. Try it on a baked potato.

Ewephoria
A new sheep's milk cheese from Holland.
Smooth, young, mild and buttery.
This has already become a instant hit.
I'm amazed at the rich sweet flavor of this cheese.
I love this melted in an omelet.

Gjetost Bars - (YAY-toast)
Derived from the Norwegian word "gjet" for goat, this sweet, caramel-like cheese is cooked until it is caramelized,
giving the cheese a dark tan color.
Shaved thinly with a cheese plane over toast for breakfast.
Ideally eaten with crisp apples and pears ala "caramel apples".

Harlech - Welsh cheddar
A zesty, smooth cheese named after
Harlech Castle in Northern Wales.
Harlech is a mature cheddar blended with horseradish and parsley. This vegetarian cheese is perfect as a table cheese to add a contrast to any cheese course , paired with a beer or a Rioja, and adds a new piquancy to cheese based dishes.
Try it on a roast beef sandwich.

Humboldt Fog
An elegant, soft, surface ripened goat milk cheese.
The texture is creamy and luscious with a subtle
tangy flavor. Each wheel features a ribbon of edible
vegetable ash along its center and a coating of ash
under its exterior to give it a distinctive, cake-like appearance.

Midnight Moon
Aged one year or more, this pale, ivory cheese is firm, dense and smooth with the slight graininess of a long-aged cheese. The flavor is nutty and brown-buttery, with prominent caramel notes.
Our best selling cheese since we've opened.

Morbier   (more-bee-AY)
Mild French cow's milk cheese,
defined by the dark vein of vegetable ash
streaking through its middle.
Contrary to its smell, the flavors are buttery,
mildly fruity with a hint of grass.
It leaves a wonderful nutty aftertaste.
My favorite smelly cheese.

Purple Haze
Fresh goat cheese in a three inch round chevre disk.
The perfect mixture of lavendar and fennel pollen gives
this cheese a sweet flavor that plays off the acidity
in the cheese for a delightful complement.

"Red Cow"
The famous Parmigiano Reggiano from Italy.
Much higher in butter fat, sweet soft taste.
The best Parm Italy has to offer.
Very hard to find in this area.

Red Dragon
This Welsh Cheddar is aged with Welsh Ale
and wholegrain mustard seeds.
Buttery and spicy with plenty of bite.
Great with beer and pretzels and delicious
on a grilled ham sandwich!

Roaring Forties Blue
From Australia's King Island Dairy.
This is a full flavoured blue with a sweet,
slightly nutty character, a rich mouth feel
and good aftertaste. The rindless cheese
is matured in its wax coating, which cuts
off the oxygen supply, promoting its sweet
and fruity flavour. The wax also assists in
retaining the blue's moisture, creating a
smooth and creamy texture.

SeaHive cheddar
From Utah, the land of Salt and Honey. SeaHive is hand rubbed with Beehive wildflower honey and local salt. The honey is harvested from a local farm where the bee’s visit wildflowers and fruit orchards. The salt is from an ancient sea bed near Redmond, Utah and contains unique flecks of color that are the result of more than 50 natural trace minerals. Sweat and salty.

Serafina
I discovered this incredible cheese at the food show in New York last summer.
After spending two days tasting cheeses this was my "Best of Show".
Within a month it became our best selling cheese.
A nicely aged Gouda from Holland. Crunchy, crumbly, sweat and smoky.
Come in for a taste with a shot of Scotch. I adore this cheese.

Smoked Cheddar
Smoked with apple wood embers, giving the cheese a sweet apple-like flavor.
This smoky soft cheese is milder and younger than traditional aged cheddar.
Great as a hearty snack, melted on a sandwich, or crumbled on a salad.

Truffle Tremor
The Tremor is laden with actual black truffles.
Dense, cakey pasteurized goat cheese with
a fine bloomy rind takes on a sexy richness
with a few weeks of aging.
Wonderful on grilled veggies.

Zamorano
From the Castilla-Leon region of Spain. It is aged for six months
and rubbed with olive oil. A traditional farm-house sheep's milk cheese,
noticeably nuttier and richer than its cousin, Manchego.
Made exclusively from milk taken from the Churra ewes,
which yield the creamiest milk of any breed of sheep.
This is what gives Zamorano a wonderful smooth texture.