Stinky Bklyn | Cheese

300-Day Gorgonzola

Pasteurized Cow's Milk | Aged 5-12 months

Made on the border of Piedmont and Lombardy.

This is a piccante, naturale, or mountain Gorgonzola, depending on which terminology you prefer, not the dolce or cremificato variety. This is the ancient Gorgonzola, aged a minimum of 5 months, and we age it even longer, this the paste becomes thick, dark, and fudgy and the blue mold forms a peppery counterpoint the the cheese's natural butterscotch sweetness.

Rennet: Animal

Pairings: Vin Santo, Eisbock, Amaro

Abrigo

Pasteurized Goat's Milk | Aged 3-4 Months

Made in Catalonia, Spain

Like all the other nu wave Spanish cheeses this one borrows liberally from tradition while forging its own path. It borrows the simple pressed curd recepie that is the Spanish idiom, and a traditional cheese form called tronchon. It makes the cheese look like it was stolen from a cathedral. The paste is verging on hard, and is very dense, with a salty, creamy flavor highlighted by a moldy note and a metallic tang.

Rennet: Animal

Pairings: Cava, Spanish Whites, Cote Du Rhone, Cognac

Appenzeller

Raw Cow | Aged 3-4 months

Made in Canton St. Gallen for Emmi

Appenzeller is another iteration of the classic gruyere, this one from the Eastern portion of Switzerland. There is documented history of the cheese going back 700 years. Today there are around 75 producers of the cheese, and each has a proprietary and secret recipie for the brine they use. The flavor is sweet and nutty with a fruity overtone and a faint swissy/sharp quality. Simply another slight variation on the basic Gruyere flavor profile.

Rennet: Animal

Pairings: Baden whites, Chassles, Brown Ale, Spayside Single malts.

Bayley Hazen

Raw Ayrsihire Cow | Aged 4-6 Month

Made at Jasper Hill Farm in Greensboro, Vermont by Master Cheesemaker Mateo Kheeler and team.

Jasper Hill are the rock stars of American cheese, and this is their first hit. Bayley Hazen is a classic natural rind, English style blue. The smaller fat globules in the Ayrshire milk breakdown quickly in the agin process, and help the cheese maintain a drier profile. The paste is nutty and crumbly, with a slight sharpness. If there was no blue, Bayley Hazen might taste like a good English hard cheese. The mold is relatively mild with a subtle mouthfilling warmth with faint hints of anise and parsley. Bayley Hazen is named after a nearby military road built by Washington to fight the British on the Canadian front. Wiley Canucks!

Rennet: Animal

Pairings: Stouts, Dopplebock, Port, Banyuls, American Whiskey

Brebirousse de Argental

Pasteurized Sheep | Aged 30 Days.

Made in cooperatives in the South West of France.

Brebirousse is a rare soft sheep cheese. Don't let the red crust fool you this is not a washed rind, but the flavor is still full and funky. The first thought when this one hits your tongue is cream cheese. It has a thick, gummy texture and a rich backbone balanced by lactic tang. Wait one second and the flavor will devolop into an hearty animaly punch.

Rennet: Animal

Pairings: Local Reds and Whites (Bergerac sec anyone?) Champagne, Pilsners

Brie de Nanjis

Pasteurized Cow's Milk | Aged 30 days

Made by Fromagerie Rouzaire, Tournan en Brie, France

Brie, the poster child for fancy cheese, gets a bad rap. Sure, there is a lot of crappy Brie out there. Sure, the raw milk stuff is generally more flavorful. But, there are some firms that care and they make excellent, pasteurized, French Brie for export. Rouzaire is one such firm. They make several varieties of Brie de Blanc; the only real difference is the shape. All of them are bulging, not runny, when ripe, and have flavors of garlic, mushrooms, and just shelled peas.

Rennet: Animal

Pairings: Champagne or Pilsner Beer.

Bucherondin

Pasteurized Goat | Aged 4-7 months.

Made in the Loire Valley by Sevre et Belle

Bucherondin is a classic example of the ubiquitous French goat log. The flavor is bright, lemony, and clean, with minimal goaty flavors, and a full creamy finish and silky mouthfeel.

Rennet: Animal

Pairings: Sauvignon Blanc, Pinot Noir, and Belgian Ale, Dry Gin.

Cheddar, Quebec Vintage

Pasteurized Cow | Aged 7 yr

Made by Old Quebec Vintage Cheddar, and then aged in Lancaster, PA by S Clyde Weaver

A classic, super sharp American Style Cheddar. The Quebec vintage is tart, sharp, and fruity with a very clean taste. Not necissarily the deepest flavor, but certainly a very big one! After the Cheese is made, it is allowed to rest for one year and then sent to Pennsylvania, where the cheeses are graded, and those destined for longer maturing are sorted out.

Rennet: Animal

Pairings: American I.P.A., Zinfandels, and Rye

Emmenthaler

Raw Cow | Aged Minimum 1 Yr

Made By Emmi, under their Kaltbach brand in the Canton of Lucerne, Switzerland

Emmental is the real Swiss. The Cheese is made in giant 180lb wheels in the West of Switzerland, and then aged in a high temperature cave to stimulate Bacterium Shermanii in the starter culture to create CO2 and thus the beautiful perfectly round holes in the wheels, the cheese is then moved to a slightly cooler room for extended aging. The paste has the knit, pliable quality of all good Alpine recepies. The flavor is higher and thinner than the others. Less nutty, earthy, or creamy, the cheese is instead incredibly fruity, with the classic "swissy" piquant finish.

Rennet: Animal

Pairings: Light bodied whites, Alpine wines, Belgian Ale and Brown Ale,

Fiore Sardo

Raw Sheep | Aged 8-12 Months

Made by Pinna Fromaggi, Sardinia

The Pinna family represents a number of small farmers in Sardinia. They insist on traditional lamb's rennet, which helps contribute to the funky flavor. The cheeses are selected at 4 months, and brought to the central facility for further curing and smoking. It's smoked over slow burning heather for almost a month. The smoke flavor is subtle and integrated into the flavor well. The cheese has almost a powdery texture, and a funky spicy quality with spare notes of herbs, and of course, the smoke.

Rennet: Animal

Pairings: Pale Ale, Bourbon, Sardinian Reds

Fontina

Raw Cow's Milk | Aged 1 year minimum

Produced in Valle d'Aosta, Italy

Fontina is another cheese whose name has been borrowed by so many imitators that the original is almost forgotten. The real Italian Fontina is made and aged in an Alpine style. It's less creamy and nutty than Gruyere, but it brings a big fruity flavor, and a pleasant texture. With proper aging, it can even develop a slight sharpness.

Rennet: Animal

Pairings: Valle D'Aosta wines, Medium Lagers, Cognac

Fourme D'Ambert

Pasteurized Cow | Aged 2-6 months

Made By Millerdome, Near Auvergne, France

France's secret weapon answer to Stilton, Forme is an ideal little blue. The region of production is much smaller than its cousin D'Auvergne. Consequently the cheese tends to be of a higher quality. The paste is slightly more knit than Stilton, with a more mellow, yet more present mold. The flavor is buttery, salty , and full, with a nice kick of animal flavor on the final note.

Rennet: Animal

Pairings: Sauternes, Port, Porter.

Gran Queso

Pasteurized Friesian Holstein |

Made at Roth Kase in Monroe, WI

Roth Kase has a long tradition of Swiss cheese making in the family, so it's no wonder that their attempt at a "Manchego" style cheese for "tapas" should end up having more in common with a swiss cheese. The cheese has excellent flavor: the robust piquancy of a good Emmentaller but with a richer backbone and more sweetness. It's certainly a grand cheese, it just has nothing to do with any Spanish cheese I know. Gran Queso won several major awards at its inception, including an ACS first place in 2004, and a gold at the World Cheese Awards in London in 2005.

Rennet: Vegitarian

Pairings: Alpine and Rhone whites, Brown Ale, Coffee, Vodka and Eau de Vie

Grayson

Raw Jersey Cow. | Aged 4-5 months

Made at Meadow Creek Dairy, Galax Virginia by the Feete family. Cheese maker Helen Feete.

Meadow Creek Dairy is a small, seasonal family dairy in the rural mountains of South Western Virginia. Their washed rind, Grayson, is perhaps America's greatest washed rind. It's similar to the firmer washed rinds of Northern France. The rind is a thick day glo orange, and the paste is a bright plastine yellow; it almost looks fake it is so perfect and beautiful. The texture melts into a thick sauce on your tongue, and the flavor is a burst of butter and eggs with a hint of the aroma on the exhale.

Rennet: Animal

Pairings: Belgian Ale, Cider, Bourbon, German whites and reds.

Gruyere

Raw Cow | Aged Minimum of 1 year

Made by Emmi, under their Kaltbach "cave aged" brand in Western Switzerland, near Lucerne

Nobody does it like the Swiss. They were the first, and really the only government to essentialy nationalize their cheese. The Alpine style almost necessitates a creamery style of production, and highly specialized roles in its creation. Cheesemaker, herdsmen, and affineur all contribute thier skills to make this one of the greatest cheeses on the planet. The cheese is butter and nutty, with a nice fruity hit, counterblanced by sharpness, a swissy picuancy, and the earth funk only real and attentive cheese aging can provide. The texture is pliable and moist, yet dense and hearty. This is a cheese for all times and all seasons

Rennet: Animal

Pairings: Whiskey, sherry, alpine style wines, nut brown ales, and an absolute must with ham.

Harpersfield Double Soak

Pasteurized Holstien Cow | Aged 4-7 months.

Made by Brovetto Family Dairy in Harpersfield NY. Cheesemaker, Ron Brovetto

Ron and Corine Brovetto moved to upstate New York from Long Island to get back to the land in the 1970's way before it was cool. The farms around them began to disappear, but they continued to thrive. In 1999, at age 65 Ron decided he wanted to make cheese. He fondly rememberd Tilsit from his childhood, and set about trying to make that. His unique cheese now comes in a variety of flavors. We buy one that he soaks in Ommegang ale, and then resoak it in Brooklyn's Local 1 and age it further. Upstate cheese and upstate beer combine with a NYC cheese shop and NYC beer to make a cheese with a smooth yet melting paste, and a full yeasty, beery flavor, with a backbone of tang.

Rennet: Animal

Pairings: Brooklyn Brewery's Local 1 or Ommegang's Abbey Ale

Hudson Valley Camembert

Pasteurized Cow and East Friesian Sheep | Aged 30 days.

Made by Old Chatham Sheephearding Co. in Old Chatham, NY. Owners Tom and Nancy Clark.

Playing fast and loose with the names of great French cheese will get you everywhere in America. In this case it helped Tom and Nancy grow from a flock of 115 sheep to well over a thousand. The only thing this cheese has in common with its namesake is a bloomy rind, but it is delicious all the same. The small square shape insures quick ripening, so the paste is always soft. The flavor is salty and lactic, with a long sweet finish that alternates between lush cream and rich sheep, and carries an overtone of mold.

Rennet: Vegitarian

Pairings: Champagne or hard cider.

Humboldt Fog

Pasteurized goat, from mixed herds of local farms. |

Made at Cypress Grove Chevre, in a creamery style operation situated in Arcata, California. Master Cheesemaker: Mary Keehn

Mary Keehn started as one of the country's premier Alpine goat breeders. She eventually had to do something with the milk of 50 Alpine goats, so she decided to make some cheese. She started making cheese on her kitchen stove and eventually built the company into a large creamery. Cypress Grove now produces a wide variety of goat cheese from the milk of several Northern California farms. The Fog is their flagship cheese. The cheese is ashed both through the center and the outside with organic vegtable ash. The ash in the center is nothing but a racing stripe, but the ash on the outside helps the downy white penicillum geotrichem mold to grow. The molds and yeasts on the rind help the protien breakdown that results in the zippy, creamy edge. The flavor of the cheese is subtle, lemony, and creamy. It captures perfectly the lucsious tang of goat cheese without any animal undertones. Clean and bright!

Rennet: Vegetarian

Pairings: Sauvignon Blanc, Pinot Noir, and Belgian Ale, Dry Gin.

Ibores

Raw Goat's Milk | Aged 2-3 months.

Produced in Extramadura, Spain

Ibores is a cheese as rough and rustic as the country side that spawned it. It's a traditional cheese of Extramadurra, and is the only cheese from the region not made with thistle rennet. The cheese is firm textured, and has a gamey, olivey flavor.

Rennet: Animal

Pairings: Txakoli, Vino Verde

Idiazabal

Raw Sheep | Aged 4-12 months

Made ay Izar-Gatza in Navarre, Spain

Idiazabal deviates from Roncal (the mother of all Spanish sheep cheese.) somewhere in the mist shrouded shoals of time. When the sheepherds were in the high pasturage they made cheese, but couldn’t bring it back to their caves at home. Instead they'd be forced to store it in their cramped huts, where their cooking fires would smoke the cheese. Now they make Idiazabal year round in larger facilities. Our brand is smoked over hickory and cherry wood. The smoke flavor is pleasant, and definately not overwhelmig. The sheepy, lanolin notes still shine through. By the way, it's pronounced id-ee-ah-zah-ball or id-ee-atha-ball, depending in how Spanish/pretencious you are.

Rennet: Animal

Pairings: Dark Lagers, Southwestern French Reds, Zynfandel, Bandol.

La Peral

Pasteurized Cow | Aged 2-4 Months

Made in the village of Illias, Asturias, Spain by the decendants of its inventor, Leon Alvarez

The blues of Asturias are rather famous; it seems to be the only place in spain that makes them in any quantity. Most of them achieve their fame by being wild, untamable beasts, such as Cabrales and Valdeon. In the 1920's an Asturian dairyman decided to break with the local tradition of hyper-blued blues, and made this guy instead. La Peral has a soft, creamy paste, and a enough blue to be spicy, but not overwhelm. The cheese has notes of eggs, and a slight sweetness. It almost tastes like blue cheese custard.

Rennet: Animal

Pairings: Demi Sec Champagne, Lighter dessert wines, Scotch

La Serena

Raw Sheep's Milk | Aged 3-4 Months

Made in Extramadura, Spain

The best of the Spanish thistle rennet cheeses. In the wilds on the border of Spain and Portugal, rennet wasn't always available. Fortunately the only natural vegetable rennet in the world grows there in abundance, the cardoon thistle. The thistle leaves a strong imprint on the cheeses: a soft almost liquid texture and a strange bitter/sour note. In the case of La Serena, the texture is definately melt in your mouth and the flavor is salty with slightly citric bitterness, almost like lime leaves.

Rennet: Vegetarian (thistle)

Pairings: Cava, Saison, Madiera, Gin

Lamb Chopper

Pasteurized Sheep | Aged 1 Year

Made in Holland

Lamb Chopper is a joint project between Cypress Grove Chevre, and a small dutch dairy. Cypress brings the marketing power, and the Dutch bring the sheepy goodness. Lamb Chopper is a no fail crowd pleasin' cheese. It's a rare non-cow cooked curd, which combines the rich undertones of sheep's milk with a faint piquancy, and tight texture.

Rennet: Vegitarian

Pairings: Beer of any sort, Alsatian and German wines both red and white. Gin.

Leonora

Pasteurized Goat's Milk | Aged 1-2 months.

Produced in Catalonia, Spain

Leonara is part of a new breed of Spanish Cheese. In the past decade, a number of Spanish Cheeses have cropped up mimicing the French style. Where the French stop however, these go one step further. They are the lemoniest goat cheeses on earth. Leonora is a perfect example of the style, with a fluffy texture, and a rich, milky undertone to balnce out the tartness.

Rennet: Animal

Pairings: Sauvignon Blanc, Saison, Tokaij

Lively Run Chevre

Pasteurized Milk | Aged 10-30 Days

Made by Lively Run Farm, in Interlaken, New York.

Lively Run has been making light, lemony farmstead goat cheese since 1982.

Rennet: Vegetarian

Pairings: Sauvignon Blanc, Belgian Ale

Cheese

300-Day Gorgonzola

Abrigo

Appenzeller

Bayley Hazen

Brebirousse de Argental

Brie de Nanjis

Bucherondin

Cheddar, Quebec Vintage

Emmenthaler

Fiore Sardo

Fontina

Fourme D'Ambert

Gran Queso

Grayson

Gruyere

Harpersfield Double Soak

Hudson Valley Camembert

Humboldt Fog

Ibores

Idiazabal

La Peral

La Serena

Lamb Chopper

Leonora

Lively Run Chevre

Search

Browse

Milk

Rennet

Region

Featured Product