Giorgio Cravero and his family have been aging wheels of Parmigiano Reggiano in their caves since 1855. Each wheel arrives in the Piedmont at a year of age and is flipped every two weeks to ensure a smooth texture with delicate crystals throughout. Notes of sweet fresh cream give way to a robust, brothy finish. Pair with Prosecco and a drizzle of Villa Manadori aged Balsamic.
Dedalus and Jasper Hill Farm work directly together to bring you the highest quality cheese being produced in the state. Each wheel of Alpha Tolman that arrives in the shop is specially selected by the cheese wizards up in Hardwick so that it meets our custom “Dedalus Profile”. Alpha Tolman is a raw cow’s milk, washed rind cheese made using traditional Alpine-style methods. Aging out between eight months to a year, expect notes of tropical fruit, caramelized onions, and beef broth.
Betty and Martin Koster source their Goudas from the best cheesemakers and cheesemaking co-operatives throughout the Netherlands. L’amuse signature is aged at a higher humidity and temperature than most Goudas. This keeps the paste moist and sweet, while still developing crunchy tyrosine crystals. Think butterscotch candy in cheese form.
A delicious and highly decorated Gruyere from Fribourg, Switzerland. 1655 is aged by Fromage Gruyere SA, the smallest of the Gruyere Affineurs and selected from the premier dairies that they source from. 1655 shows considerable seasonal variation though each wheel shows distinct fruit notes up front with a long and savory finish. Pair with Fallot Whole Grain Mustard or England Preserves Red Onion Marmalade.
As the USA's oldest sheep dairy in operation, the cheesemakers at Vermont Shepherd certainly know what they're doing. Extra Aged Invierno is their raw mixed-milk cheese that benefits from an extended aging period in the caves - at least two years before hitting our counters. The cows' milk lends a little sweetness that plays nicely with the earthy richness of the creamery's own sheeps' milk. Expect notes of grass and roasted garlic, with a tiny bit of crunch.
A unique expression of one of France's most popular cheeses, available only at Dedalus. The affineurs at Marcel Petit make sure that they choose the perfect wheels throughout the year for our personally selected flavor profile. Notes of toasty cashew, beef broth, and roasted carrot coexist with Comte's classic buttery richness in these extremely limited edition wheels. All you need is a bit of Vin Jaune.
There's never a dull moment when indulging in the seasonal delight known as Rush Creek Reserve from Uplands Cheese in Dodgeville, Wisconsin. Andy Hatch, the profoundly talented cheesemaker behind this masterpiece, was heavily inspired by the classic Alpine Vacherin Mont d’or and we think he's created an equally iconic cheese.
Up until 2008, Hatch was Upland's cheese maker until gaining ownership that very year where he started the production of his legacy cheese, the Rush Creek Reserve. Made and perfected over the course of a decade, this spruce-wrapped wheel of raw cow’s milk cheese is bound to pack a pleasurable punch of savory tones and flavors reminiscent of a wood burning fire—just the thing to warm you up this winter! Slice the top off and dive into this pool of pudding and enjoy to your heart’s content.
'Tis the season for our some of the most stunning wheels we see all year. Cows graze on high-altitude alpine pastures during the lush summer season, tended by the Rosat family cheesemakers. Cooked over wood-fired copper kettles and stirred by hand in keeping with centuries of tradition, the family only produces two wheels every day; the result is a beautifully savory cheese with powerful notes of roast beef, sweet woods, and hazelnuts. The ultimate cold-weather comfort cheese - grab a wedge while you still can.
The classic Italian melting cheese. Fontina holds it out while standing apart from the swiss and french greats. Versatile and workable, this cheese holds its own on the cheeseplate as well with distinct notes of mushroom and cured meat.
Natural-rinded, raw milk, and made to an historic recipe on certified organic land near the coast of Wales, Hafod stands apart from the rest of the cheddar pack.
Owner Patrick Holden prizes a low input system, grazing a small herd of Ayrshire cows on 300 acres, while Hafod’s cheesemakers approach their work with a combination of historicism and experimentation. Though Hafod began life in 2007 as a clothbound cheddar, recent flavour profile trials have led the cheesemakers to break with tradition - relinquishing the cloth binding in favour of an all-moulded rind.
Expect an overall meaty, savoury quality, underpinned by a saline note that harkens back to the farm's maritime climate. With a hint of sweet mustard near the rind, Hafod is a great choice for those who prefer their cheeses without that characteristic cheddar acidity.
Once the most well-known and widely-available British cheese, true Cheshire is now one of the rarest of birds. In fact, there remains only one surviving farmhouse Cheshire producer in the UK - the Appleby family on Hawkstone Farm. The farm is currently owned and operated by Sarah Appleby, who - together with cheesemaker Garry Gray - oversees cheese production, and her husband Paul, who takes care of the cattle and ensures their milk is of the highest quality. Their herd of cows graze on Shropshire's mineral-rich grasses, resulting in a flinty but still super rich paste.
Parish Hill's distinctly Vermonter take on an Italian Fontina style. This gorgeous natural rind cheese is given a wash in beer brine as part of its aging process, resulting in a flavor that's savory while retaining that nutty Vermont Terroir.
High Lawn Farm's well-tended herd of Jersey cows produce some stunningly rich cheeses. Monger-favorite Crema Alpina takes inspiration from old-world Taleggio, but keeps it local. Washed in Down East cider, Crema Alpina is bouncy, bright, and funky with a buttery finish. Try it with a dollop of mandarin marmalade, or on top of your next homemade pizza for a perfectly melty bite.
A Vermont original inspired by a truly unique Welsh cheese. Cheesemakers Peter Dixon & Rachel Fritz-Schaal created this cheese in tribute to the classic Welsh Caerphilly. Their Carefully (cheesemakers love a pun) capture the unique creamy, yet crumbly texture of the Welsh original while retaining the terroir forward cheesemaking that Parish Hill is famous for. Rich & round with a distinct bite to the finish.
Made by veteran cheesemaker Walter Rass high in the mountains of St Gallen, Switzerland. Challerhocker is an evolution of Walter's Appenzeller recipe. By altering a number of factors in his cheesemaking process, Walter has created a more savory, yet slightly caramelly cheese that calls to mind roasted meat and cooked peanuts. Made using his own culture blend and homemade rennet, Challerhocker represents the culmination of Walter's cheesemaking expertise.