Fresh & Rindless
Soft, spreadable, fresh sheep’s milk log from Jumilla, Spain. With its sweet and slightly yogurt-y flavor, Wooly has a home on toast, eggs, pastas, salads, the list goes on.
Pasteurized sheep, microbial rennet.
Whole sheep’s milk is matured 20-25 days to create this delicate Sardinian table cheese. Brigante was born to bring the flavors of Sardinia to every occasion; it shines on its own and brings a unique flavor to sandwiches, pastas, and salads.
Pasteurized sheep, traditional rennet.
Tangy and bright. Perfect for crumbling, spreading, or cooking.
Pasteurized goat, vegetarian-friendly rennet.
Soft & Bloomy
Ash-ripened double cream. Buttery, yeasty, and perfectly rich, Sherry Gray still maintains a light, near-whipped texture. A fast friend.
Pasteurized cow, traditional rennet.
Four Fat Fowl’s flagship, award-winning cheese. A 10 oz triple creme made from all jersey milk and cream. Silky and sweet, with notes of hay and potato chip.
Pasteurized cow, traditional rennet.
Fresh with notes of white mushroom & sprouts.
Pasteurized cow, traditional rennet.
Delicate, creamy, & buttery. Slight tang.
Pasteurized cow, vegetarian-friendly rennet.
Savory, with beef & onion aromas and ripe fruit flavor.
Pasteurized cow, traditional rennet.
A lemony, buttery, & gamey triple creme.
Pasteurized cow & goat, microbial rennet.
Blue
Aged 12 months, Hook’s is a Danish-style blue, and a rindless platonic ideal for blue cheese lovers. We find it creamy yet crumble-able, with a classic peppery character and fruity notes.
Pasteurized cow, vegetable rennet.
Yes, those von Trapps. Fudgy and creamy with notes of white pepper and dark chocolate.
Raw cow, traditional rennet.
Complex, sweet. & creamy. Jersey milk lends a rich, spreadable texture to this piquant blue.
Pasteurized cow, traditional rennet.
A true "town meets gown" experience where good, earthy Vermont grit meets high brow academia. Funky, creamy, & crumbly.
Pasteurized cow.
Alpine & Gouda
An American Havarti-style cheese encased in yellow wax and aged at least 3 months. Bright, buttery, & tangy.
Raw cow, vegetable rennet.
Washed with a proprietary (if-they-told-you-they’d-have-to-kill-you) herbal brine, then aged at least 6 months. Robust, hearty, & balanced, we taste pine & toasted pecan with a long, earthy finish.
Raw cow, traditional rennet.
Creamy, nutty, and studded with truffles for a perfect balance.
Raw cow, traditional rennet.
Sharp & nutty. Aged with buttercream coating rather than wax.
Raw cow, traditional rennet.
Velvety & melty in a raclette style. Notes of sour cream and toasted nuts.
Raw cow milk, traditional rennet.
Firm, nutty & yogurty and reminiscent of classic goat goudas. Aged 4 months.
Pasteurized goat's milk, vegetable rennet.
Created over 800 years ago by monks in the Jura mountains of Switzerland. Fruity & intense.
Raw cow's milk, traditional rennet.
Cheddar
Savory & nutty, with a hint of fresh, dewy grass. Aged 2 months, this goat cheddar adds an unexpectedly familiar element to your cheese boards, burgers, & grilled cheeses.
Pasteurized goat, microbial rennet.
Tropical & fruity with a nutty backbone.
Pasteurized cow, vegetarian-friendly rennet.
A Welsh, Caerphilly style cheese. The style is historically popular with Welsh coal miners, and Calkins developed Misty Morning to keep with the family’s heritage. Fresh & citrusy, aged 3-6 months. Bright & supple paste with an earthy rind.
Raw cow, vegetable rennet.
A lard-rubbed, cave-aged cheddar with Alpine cultures. This microflora help develop sweet, nutty flavors and a pliant, meltable texture.
Pasteurized cow, vegetarian-friendly rennet.
Young wheels from Cabot Creamery are coated with lard and cloth in the Cellars at Jasper Hill and aged meticulously for 9-14 months. CCC is crumbly, nutty, & savory with a caramel finish.
Pasteurized cow, microbial rennet.
Hard & Aged
Aged at least 24 months. Grassy & herbal with slight hints of tropical fruits.
Raw cow, traditional rennet.
Bright & peppery. Whole, unskimmed milk creates a moister and less salty Pecorino Romano.
Raw sheep, traditional rennet.
Charcuterie
Take the edge off and get your fix with Olympia Provisions’ shelf-stable, purse-and-pocket-ready snack sticks.
Flaco Paco | Spanish-inspired pork sticks flavored with paprika and garlic. Three mini Pepperettes to a pack.
Kleine Schweine | German-inspired pork sticks flavored with caraway and coriander. Three mini Pepperettes to a pack.
Petite Pierre | French-inspired smoked pork sticks flavored with juniper and sea salt. Three mini Pepperettes to a pack.
Marinated in star anise, nutmeg, garlic and black pepper, ST's duck prosciutto is both delicate and rich. 2 oz.
Misc. & Vegan
Housemade at Spitfire. Creamy & chunky, tastes like you never had to choose between ranch and blue cheese.
Rebel Cheese makes preservative-free, ethically-sourced, vegan cheeses from natural ingredients. Even lacto-philes enjoy their products, they're simply delicious.
Their cheddar is cold-smoked with mesquite wood chips for a bold, distinctive flavor. A great snacking cheese, or a great addition to sandwiches, pasta salads, tacos, or soups. This isn't a melty cheese, instead more akin to an aged cheddar. 5 oz.
Rebel Cheese makes preservative-free, ethically-sourced, vegan cheeses from natural ingredients. Even lacto-philes enjoy their products, they're simply delicious.
Filled with sundried tomato and covered in Mediterranean herbs, this fromage is lovingly (and accurately) nicknamed "pizza cheese." Great to smear on crackers & sandwiches, or melt into a one-step pasta sauce. 7 oz.
Hellenic Farms is on a mission to bring the best Greek foods to the United States. Roasted almonds, black pepper, and Greek figs create a dense, earthy, and sweet vegan salami that is delicious for all. Slice and pair with your favorite cheese or vegan cheese!
Buttery aroma and a feathery, light texture. Wrapped in 8oz bundles of joy.
Pasteurized cow, traditional rennet.