Cheese
Aragones
Pasteurized Cow's Milk | Aged 3-6 months.
Made by Julian in Rioja Country, Spain
Aragones is a rare cheese type in Spain. Spain has very few washed rind and very few cows milk cheeses. Julian makes the only other common Spanish washed rind, Pata Cabra. The cheese is more in a Belgian idiom. The paste is smooth and thick, in that zone between sliceable and spoonable and has a lovely balance of fruity flavors and funky rich flavors.
Rennet: Animal
Pairings: Belgian ale, Rioja Reds, Bourbons
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
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.
Caciocovallo
Pasteurized Cow's Milk | Aged 2-6 months
Produced on Sicily
Starting in Sicily, Caciocovallo has managed to conquer most of the Eastern Mediterranian, from Southern Italy to the Balkans. Caciocovallo is made with the pulled curd process, very similar to Mozzarella. The worked, high acid curd is resiliant to the warmer temperatures in the South, and ages well into a hearty snackable cheese. As far as the name goes, there are two schools of thought. One suggests that the name, "cheese on horseback", refers to the fact that the cheese was originally made from mare's milk. This is both unsubstantiated and dubious. The other, more likely option suggests the traditional manner of aging gave it the name. Traditionally a pair of the cheeses are hung on either end of a long rope, somewhat reminicent of saddlebags.
Rennet: Animal
Pairings: Ice Cold Beer. Sicilian and Sardinian Whites.
Cashel Blue
Pasteurized Fresian-Holstein Cow's Milk | Aged 12 weeks and up
Made at Beechmont Farm, Fethard,nr Cashel, Co Tipperary, S Ireland. Invented by Louis and Jane Grubb. Now made buy Geurt Van den Dikkenberg.
Cashel Blue is a product of the Grubb Family farm. The farm has been in operation since the 1950's, but it wasn't till 1984 that they turned to cheese making. The first batches of cashel blue were made in a small copper vat. Now, they produce in 5 4,500gal tanks. They create the unique flavor and texture of cashel by giving the cows a high protien feed. The cheese has a dense, fudgy texture and a medium strength blue mold. The paste hints of cedar and seaweed, eggs and cream.
Rennet: Vegetable Rennet
Pairings: Madiera, Oloroso Sherry, Port and Stout, Islay Scotches.
Cheddar, Quebec Vintage
Pasteurized Cow | Aged 5 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,
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.
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.
Great Hill Blue
Raw Cow | Aged 2-4 Months.
Made By Great Hill Cheese Co., Marion, Massachusetts
Great Hill is located on Buzzard Bay, 50 Miles South of Boston. The cheese is made in a creamery style, pooling the milk of neighboring farms, as well as their own prize winning Guernseys. It's a straight up American blue, rindless and clean flavored with a nice blue bite. It's perfect for cooking, or when what your craving is the platonic ideal of blue.
Rennet: Animal
Pairings: Stout and Porter, Port, Banyuls, Scotch.
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
Hooligan
Raw Jersey Cow |
Made at Cato Corner Farm in Colchester, CT by Mark Gilman
Cato Corner has been a cow farm for over twenty years, but it wasn't till 1997 that Elizabeth MacAlister decided to see if making cheese could help keep the farm running. In 1999 her son Mark joined her and quickly took over the cheesemaking operation. They make a wide variety of cheese from their herd of 40 cows, but they are best known for their washed rinds. Hooligan is the flagship in that catagory. The little bright orange bombs reek to high heaven and taste of hearty eggs and bacon. Their strong, funky flavor is delivered by a smooth, nearly soft paste. The cheese has considerable variation through the year, the cheese being at peak about 2-3 months after the start of cooler weather.
Rennet: Animal
Pairings: Alsatian whites and Dark Lagers.
Hudson Red
Raw Cow | Aged 2-3 Months
Ghent, NY
Made by Doug Ginn at Twin Maple Farms just at the end of the Taconic Parkway and destributed by Pampered Cow. This raw washed rind cheese runs soft to slightly firmer and always packs a punch with its sticky silt-like rind.
Rennet: Animal
Pairings: Pretty Things Jack d'Or, Alsacian Whites
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.
Kunik
Pasteurized Goat's milk and Jersey Cow cream | Aged 30 days
Made By Nettle Meadow Farm, in Thurman, New York
Kunik is everything you could want. All the buttery easy love of triple cream, and the flavors of a more complex bloomy rind. That can be attributed to the goat's vaired diet, as well as the true farmstead production.
Rennet: Vegetarian
Pairings: Porter and Stout, sweet sparkling wines, Scotch
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
Mahon
Pasteurized Cow | Aged 1 Year
Made in Minorca, one of the Baleric Islands off the coast of Spain
Mahon might not be the cheese it is without the intervention of a small group of ripener/gatherers who operate on the island. They select the best cheeses from the small farms on the island, and give them a proper aging. Without the additional time, the cheese is rather banal, but at a year, the cheese is bold, sharp, and fruity, with hints of citrus and pinapple, balanced by protien. We buy the longer aged wheels, and then scrape down their rinds and rub them with butter and pimienton.
Rennet: Animal
Pairings: Sherry, Verdejo, Valencian reds, Pilsner.
Morbier
Raw Monbeliard Cow |
Made at Cooperative Fromagere du Haut Jura in Les Moussieres
Morbier is a facinating cheese, as it was probably a byproduct of Comte manufacture, but a status all its own. Comte production requires the pooled milk of several heards. So what do you do when seperated from your mates? Morbier is what. A simpler cheese is made from the morning milk, and then covered in ash to protect the cheese from pests. In the evening a second curd is made and placed on top. The wheels are then washed during the aging process. Unfortunately, Morbier is no longer made from two separate curds, but it's still simple and fruity, with a thick, tacky paste.
Rennet: Animal
Pairings: Vin Jaune, Alsatian whites, Rhone Reds, Light Lagers
Muenster
Pasteurized Cow's Milk | Aged 1-2 months
Made By Fromagerie Roussey, in Alsace, France.
This cheese is often blamed for the banal taste of the American cheese that stole its name. This results in a fair amount of confusion at the cheese counter. People who want the mild American slicer are mad when they get the real stuff. Cheese snobs turn their noses up when you tell them they might like Muenster, not realizing how different the French version is. This cheese is stinky heaven. The cheese is very pungent and the paste is runny, tangy and meaty. Our cheese room allows us to ensure that this cheese is in excellent condition every time.
Rennet: Animal
Pairings: Farmstead ales, Light Lagers, Alsatian Whites.
Oregon Blue Vein
Raw Holstien and Brown Swiss Cow |
Made at Rogue Creamery in Central Point, Oregon. Master Cheesemaker Ig Vella, Head Cheesemakers David Gremmels and Cary Bryant
Rogue creamery was founded by Tom Vella (Ig's Dad) with the purpose of making a world class blue and this is it. Tom made a trip to Roquefort-sur-Salzon back in the 1950's and managed to get an all access pass to the caves. While there, he "wandered off" from the tour, and managed to "obtain" some scrapings from the cave walls. He brought them back and used them to create a blue that is a little bit of everything great about blue cheese. It's moldy, salty, creamy, crumbly, tangy, rich, peppery, sticky, smelly, and sweet all at the same time.
Rennet: Vegetarian
Pairings: Port, Banyuls, Sauternes, Tokaji, Stout and Porter. (Particularly from Rogue Brewery!)
Parmagiano Reggiano
Raw Cow | Aged 2 years
Produced by the Bonati family in Parma, Italy
This is the best cheese on earth. The process of making Parmigiano is a marvel of mankind's ingenuety, and one of our greatest achievments. The Bonati family is one of the smallest Parm producers in existance, and makes only 4-5 wheels per day. The cheese is the ultimate condiment; grate it on anything. Its supreme flavor is also excellent out of hand. With a flavor that explodes on your tounge. It's intensely fruity, savory, salty, and sharp.
Rennet: Animal
Pairings: Lambrusco, Pisner, Wheat Beer, Vin Santo
Piave
Pasteurized Cow (primarily the Bruna breed) | Aged 1 Year
Made in the Northernmost part of the Veneto at Cooperativa Lattebusche
Piave is a wonderful example of how larger scale production can actually be good for local, artisan production and ensure great cheese. In the Dolomite mountains, where Veneto, Friuli, and Alto Adige converge, there is a great tradition of making cheese from the milk of the local Bruna breed. In fact it was practically the only way to eek out an existance in that high and lonely place. As the Venetian republic fell in the early 18th century, it shattered the fragile local economy. After a period of economic turmoil, cooperative dairying proved a salvation for the local herdsmen. Just such a cooperative produces Piave, and their production is immense by any standard. Yet the cheese they produce, particularly the older versions available to us in the states are a marvel of flavor. The Cheese has a dense firm paste that crumbles before it bends and a silky texture in the mouth with hints of cashews, cream, and a faint hint of grass.
Rennet: Animal
Pairings: Lambrusco, Chardonnay, Northeastern Italian reds, American Lager
Red Leicester
Raw Friesian Holstien Cow's Milk | Aged 8-12 months
Made by David and Jo Clarke on Sparkenhoe Farm, near Upton Leicestershire.
In 2005 David and Jo Clarke decieded to revive Red Leicester, a dead cheese with a rich history. The cheese distinguished itself from Cheshire sometime in the late 1700's and by 1790 had been regarded the equal of Stilton. In the 1850's production began to decline and the MMB finally killed it off during the wars. Sparkenhoe farm is an ideal place for the revival, as the Chapman family made cheese there from 1745-1875. The rival version is a fabulous cheese. It has a dense crumbly paste that desolves on your tounge into a savory burst of salt and tangyness, a meaty note, and a deep chocolaty base tone.
Rennet: Animal
Pairings: Bitter, other ales, Whiskey of any sort.
Showing 1 - 25 of 34 Items
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(between Douglass & Degraw)
Brooklyn, NY
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