Cow's Milk Cheese

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. 

Harbison, one of the only pasteurized cow’s milk cheeses produced by Jasper Hill Farm, has taken home top prizes at both the annual American Cheese Society conference and the World Cheese Awards, and you can always find it in the case at Dedalus. This spruce-banded, bloomy-rinded nugget boasts notes of mushrooms, butter, and a hint of funk. To best enjoy your Harbison, take it out of refrigeration at least a few hours before serving; our expert cheesemongers suggest even taking it out the night before. Slice the top rind off and dip in with a bag of Torres Iberian Ham potato chips.

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. 

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 traditional English style Clothbound Cheddar made right up the road in Shelburne, VT.  Shelburne’s take on this classic has big brothy notes with a bit of a kick reminiscent of onion or horseradish. Great with Edmund Fallot Walnut Mustard.

Shelburne Farms Three Year Cheddar is a counter favorite, and for good reason. An extra year of age gives this cheddar much more pronounced notes of tropical fruit and crunch.

A smooth and toothsome cheese, Sparkenhoe Red Leicester was essentially brought back from the dead. Cheesemakers David & Jo Clarke set out to revive a cheese that had only been known as an industrially produced supermarket cheese for 50 years. The Clarkes worked off an old recipe in order to create Leicester as remembered by the previous generation. A smooth cheese with a bit of brown butter sweetness and just a hint of citrusy tartness, Neal's Yard also makes sure to select the wheels with the nuttiest and longest-lasting flavor.

Shelburne Farms Two Year Cheddar is a staple at the Dedalus cheese counter. Made in the traditional block Cheddar-style, this cheese ages out for at least two years on the historical farm located just 10 minutes south of Dedalus. Notes of pineapple and a familiar crunch from the calcium lactate crystals found on the outside of the cheese that form throughout the aging process. Grab a bottle of Iapetus Substrata, $24.99, from neighboring Shelburne Vineyard to sip on while you enjoy this classic cheese, after all, what grows together goes together.

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.

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.

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

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.

Hailing from Roelli Cheese Haus in the Driftless region of Wisconsin and aged at Crown Finish Caves beneath Brooklyn, Crown Jewel is a decadent new addition to our Alpine collection. Coming from the milk of a single family farm in southern Wisconsin, Crown Jewel boasts a smooth, creamy texture and a sweet, earthy flavor reminiscent of caramelized onions.