Abbaye De Belloc

Raw Sheep | Aged 6+ Months

Made By Benedictine monks in the Mountains of Aquitaine

One of our personal favorite Pyrenees mountain sheep's milk cheese. Creamy, buttery, nutty and fun.

Rennet: Animal

Related Cheese: Petit Agour, Etorki, Istara, Malvarosa, Pastore

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $22.00 per pound

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

Related Cheese: Stilton, Fourme D'Ambert

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

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $21.00 per pound

Clara

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

Produced in Catalonia, Spain

A relatively recent invention, Clara is a treasure of a raw goat cheese. The small cheese has a rough, natural rind, and two textures. There is a dry flakey center, and a more knit soft edge. The dry texture is matched in the earthy flavor, look for notes of hay and flint.

Rennet: Animal

Related Cheese: Caerphilly, Tomme Crayeuse

Pairings: Spanish Whites, Pinot noir, Tokaij

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $21.00 per pound

Eden

Raw Jersey, Guernsey, Shorthorn, and Brown Swiss | Aged 2-4 Months.

Made By Sprout Creek Farm, Poughkeepsie, NY

Eden is a rare sort of Washed rind, very firm and yet pungent. It almost seems to be a washed rind slapped on a firmer style of cheese. No matter, It is a success. Eden has strong acidic notes, balanced by the lingering nutty flavors of a washed rind. The cheese is made on an educational farm started by the brothers and sisters of the sacred heart to help kids get back to the land.

Rennet: Animal

Related Cheese: Darsonval, Tomme de Pyrenees

Pairings: Belgian Ale, Mountain Whites, Bourbon.

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $27.00 per pound

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

Related Cheese: Gruyere, Appenzeller, Fontina, Jarlesburg

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

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $14.00 per pound

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

Related Cheese: Other Pecorinos, Idiazabal

Pairings: Pale Ale, Bourbon, Sardinian Reds

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $16.00 per pound

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

Related Cheese: Centovalli Ticino, Gruyere.

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

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $19.00 per pound

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

Related Cheese: Livarot, Taleggio

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

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $19.00 per pound

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

Related Cheese: Oregon Blue Vein, Point Reyes

Pairings: Stout and Porter, Port, Banyuls, Scotch.

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $16.00 per pound

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

Related Cheese: Emmental, Pleasant Ridge Reserve, Fontina, Appenzeller

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

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $14.00 per pound

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

Related Cheese: Red Cloud, Fium Orbu, Aragones.

Pairings: Alsatian whites and Dark Lagers.

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $28.00 per pound

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

Related Cheese: Liverot, Grayson, Taleggio

Pairings: Pretty Things Jack d'Or, Alsacian Whites

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $24.00 per pound

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

Related Cheese: Montcabrer, Abrigo, Garroxta

Pairings: Txakoli, Vino Verde

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $15.00 per pound

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

Related Cheese: Roncal, Zamorano, Fiore Sardo, Manchego

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

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $18.00 per pound

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)

Related Cheese: Torta Del Casar, Sierra de La Estrella

Pairings: Cava, Saison, Madiera, Gin

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $20.00 per pound

Manchego

Raw Sheep's Milk | Aged 1 year

Produced for Mitica, in Central Spain.

Manchego is the most well known and popular of the Iberican cheeses. Because of high demand and production, much of the Manchego out there is of inferior quality. That’s a shame, because Manchego can be a fantastic cheese, given proper aging, and quality production. Our Manchego is extra aged, with a dry paste and is salty, slightly sharp, and has a nice grassy/floral note.

Rennet: Animal

Related Cheese: Pecorinos, Zamorano, Petit Agour

Pairings: Red wine of any sort, Dark Lager, Gin and Vodka

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $17.00 per pound

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

Related Cheese: Torta Ambros, Brick, Guapier

Pairings: Vin Jaune, Alsatian whites, Rhone Reds, Light Lagers

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $0.00 per pound

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

Related Cheese: Roquefort, Point Reyes, Great Hill, Danish Blue.

Pairings: Port, Banyuls, Sauternes, Tokaji, Stout and Porter. (Particularly from Rogue Brewery!)

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $19.00 per pound

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

Related Cheese: Piave, Grana Padano

Pairings: Lambrusco, Pisner, Wheat Beer, Vin Santo

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $21.00 per pound

Pleasant Ridge Reserve

Raw milk from their herd of crossbreed cattle |

Made in Dodgeville, WI by Uplands Cheese Co. Master CM: Mike Gingrich, now made by Andy.

Uplands Cheese Company was founded in 1994 by two families in Southern Wisconsin. It started as simply a cooperative dairy, for the purpose of easing the burden on both families. Eventually they agreed that their milk was something special and they wanted to try their hand at cheese making. They decided on an old Beaufort recipe, and attempted their first batch of cheese. One of the cheeses from that batch ended up taking first in show at the ACS show in 2001, and launched them into the world of high profile American farmstead cheese. Since then, they repeated their victory again in 2005, and have continued to improve their basic recipe. The cheese is classic alpine style all the way. It tastes like nuts and clarified butter. The piquancy is very restrained, but the subtle funk from the repeated washings of the rind pervades the cheese, and gives it a depth of flavor all its own.

Rennet: Animal

Related Cheese: Gruyere, Beaufort, Red Meck, Ascutney Mountain, Comte, Centovalli Ticino

Pairings: Brown Beer, Sherry, Swiss Fendant, Alpine Whites.

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $23.00 per pound

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

Related Cheese: Cheshire, Wensleydale, Glochester

Pairings: Bitter, other ales, Whiskey of any sort.

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $28.00 per pound

Roncal

Raw Sheep's Milk | Aged 6 months and up

Produced by Punta del Esca, in Navarre, Spain

The ur sheep cheese, this guy has been made the same way, by the same 13 villages, for the last 3000 years. It's a prime example of what sheeps milk is all about with an aroma like buttered popcorn and a nutty, meaty flavor that lingers in the mouth, with only a faint hint of sheep.

Rennet: Animal

Related Cheese: Pecorinos, Zamorano, Petit Agour

Pairings: Red wine of any sort, Dark Lager, Gin and Vodka

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $20.00 per pound

Roquefort

Raw Sheep's Milk | Aged 3 months and up.

Made by the concern of Gabriel Coulet, in Rouergue/ Les Causses, France.

Coulet's Roquefort production began in "la petit cave", a small wine celler he dug under his house in 1872. In it, he discovered a fleurine, one of the keys to the caves that make roquefort famous. Coulet is one of a handful of producers that make Roquefort, and one of the three best. Roquefort is easily one of the best cheeses in the world. Its paste is salty, sticky and crumbly; It is both sharp and sweet, with a long sheeps milk finsh and a biting blue mold. You'ld be hard pressed to find stronger cheese or a better finish to a meal.

Rennet: Animal

Related Cheese: Point Reyes, Great Hill Blue, Oregon Blue Vein

Pairings: Sauternes or Eisbok

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $29.00 per pound

Stichelton

Raw Organic Fresian-Holstein Cow's Milk |

Made at Collingthwithe Farm, Nottinghamshire, Central England Made by Joe Schnieder, in partnership with Randolph Hodgson

Stilcheton is the way Stilton should be. Stilton achieved its first protections via a trademark lawsuit in 1910, in 1967 the Stilton makers association was able to rewrite their definition so they could make Stilton in mass quantities. The first casualty here was raw milk; now all Stilton must be pasteurized by law. In an effort to produce Stilton like it was before it left the farm, the folks who brought you Neal's Yard Dairy have brought you this cheese. They took the oldest extant recipie for raw Stilton from Colston Basset, and began to modify it for use on the farm. After a year of esperimentation, the cheese has finally come into it's own. It tastes similar to the Colston Basset Stilton(animal rennet version) with a crumbly yet creamy paste, a hint of nuttyness, and a gentle unfurling blue. The raw milk adds a gorgeous earthy-animal note to the finish.

Rennet: Animal Rennet (Calf)

Related Cheese: Firmer Crumbley Blues: Stilton, Fourme D' Ambert, Blue de Causses, Blue D'Auvergne, Bayley Hazen.

Pairings: Ports, Imperial Stouts, Highland Single Malts.

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $28.00 per pound

Taleggio

Raw Cow | Aged 60-90 days.

Made by Ca D'Ambros

Tallegio is Italy's entrant in the world of washed rind. Taleggio is made in the picturesque valleys of the north central italian mountains. The cheese is a perfect intro to the washed rind style. It smells to high heaven, but the flavor is actually pretty mellow. The flavor is beefy and slightly lactic, with mushrooms...well it's kinda like beef stroganoff.

Rennet: Animal

Related Cheese: Robiola Lombardia, Brescianella Stagionata

Pairings: Medium to full bodied whites, Prosecco, Pilsner

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $17.00 per pound