Jean-Pierre Monier & Phillipe Perréol formed a Rhone “Super Group” when they left their local co-ops and started this project. While this fruit comes exclusively from Monier’s holdings, their combined knowhow really shines here. Brooding dark fruit is enlivened by a radiant acidity. Brisket fresh out of the smoker, anyone?
Aged for one year, this mixed-milked sheep and cow cheese has flavors that land somewhere between a bright, mouthwatering pecorino and a rich robust asiago—with a creamy-but-toothsome texture that will convince even the pickiest of cheese eaters that there's more to life than just cheddar. Try it melted on a grilled cheese or straight off the block as a next-level midnight snack
Produced with goat's milk singularly sourced from the herb-laden hills of Gerrei in south-eastern Sardinia, the subtle flavors of Lentischio are unmistakably fragrant and floral; notes of citrus and artichoke hide within the dense, crumbly paste of this truly exceptional aged caprino: the perfect cheese for lovers of Sardinian pecorinos looking to branch into new and exciting territory.
A hybrid of several of Crown Finish standbys, this lightly-smoked cheddar style cheese brings together high quality Vermont cow's milk with just a dash of sheep's milk for a nutty, savory flavor. Mixed Signal is cold-smoked over Maple wood before larding and cloth-binding, a process which, with age, ultimately lends this cheese a bright umami punch. Pair with your favorite apple preserve and a dry salami for an unforgettable bite.
A representation of the best of Sardinia, available for the first time at our shops. This curated selection brings some of the rare and delicious cheeses of this pastoral island to Vermont for the first time and covers a range of different flavors. Rich and toasty Grana style cheeses from Caseficio Murtas meet the super herbaceous and complex Lentischio goat cheese, along with an earthy-sweet Wild Myrtle jam for a one of kind journey to the heart of Sardinian terroir.
Made from myrtle berries sourced from local Sarrabus farms, this jam is crafted with five times the minimum amount of fruit required by law. It is then cooked at low temperatures, which helps to preserve the original fragrance and taste of the fresh fruit; notes of rosemary and fennel seed complement a rich texture and a subtle lingering sweetness which make this jam the perfect compliment to bright, grassy Sardinian cheeses.