Tomme de Montagne is a delicious semi-soft raw cow's milk cheese from the Haute-Savoie region in eastern France. It tastes fruity with more character than the more famous Tomme de Savoie. It’s a great addition to any meat, cold cut platters or green salad.

Tomme de Montagne

Aux Arcs (pronounced “Ozark”) is a rustic, mountain style, hard cheese made with blended sheep and cow’s milk. We make the cheese during the summer and fall when the sheep and cows are on pasture. The cheese highlights the wonderful flavors that develop using milk from animals raised on a diverse diet of grasses, legumes and forbs. It is a cooked and pressed hard cheese. It is aged at least 2 months, and during the first month the rind is washed with brine, after that the rind is allowed to develop a lovely, natural “croute fleurie”, giving our Aux Arcs wheels a beautiful, natural rind with an earthy flavor.

Aux Arcs

Green Dirt Farm

This smooth textured cheese is perfect for melting, though complex and savory flavors make it a stand-alone favorite. Pair with pale ales or oaked reds.

Cabot Creamery is one of the oldest family farm cooperatives in New England, primarily known for their world-class line of cheddars. Jasper Hill works with Cabot graders to hand select vats of young cheese that are suited to graceful cave-ripening. Upon arrival to 'Vault 5', a temperature and humidity controlled cave within The Cellars, blocks are coated with lard, brushed and turned in order to cultivate a living natural rind. These traditional methods impart unique complexity to the developing cheese.

Batches are released for shipping when the perfect balance of texture and flavor are achieved; bright and deeply brothy with a salt-caramel finish and supple, crystalline texture. The sweet-savory balance of the cheese makes it an excellent match with charcuterie, apple preserves, or rich chestnut honey. Pair with an off-dry sparkling cider, malty brown ale, or an oaked Cabernet Sauvignon.

Vault 5 Cave Aged

Jasper Hill

Vesterhavsost

Trou du cru is a cheese from the Cote d'Or. For a period of three weeks, during its maturation, it is wiped with Marc de Bourgogne, a strong alcohol. By this method, one experiences an aroma of alcohol, scented with straw. Its strong savour with a floral aftertaste will delight lovers of strong tasting cheeses.

Trou du Cru

Fromagerie Berthaut

Tou de Búfala

Sleightlett is a soft, unpasteurized goat's cheese made by Mary Holbrook on her Sleight Farm, near Timsbury, Somerset. It is a very fresh cheese usually sold at just two or three days old. Mary and her team use very less rennet and the fragile curds are very delicately ladled in the moulds without disturbing its structure. Once they are taken from the moulds, Sleightlett is turned and salted, sprinkled with charcoal ash and left to ripen for the least amount of time just for mould coating to develop.
This cheese making process results in an extremely soft, creamy, melt-in-the-mouth texture with a little bit goaty, lemony and slightly nutty flavours on the palate. The ash coating can make it look quite sooty, but once cut, the paste is a stunning white.

Sleightlett

Mary Holbrook

Damse Mokke

Washed rind triple cream made from cows milk,

Golden Gate

Fresh goat cheese blended with honey and dried strawberries.

Strawberry Spritz Goat Cheese

Vermont Creamery

The creamery’s signature cheese us made from cows milk and aged for three months in their blue room.

Cheese Punk

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