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.
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.
Jasper Hill Farm’s Bayley Hazen Blue has developed a loyal following, and for good reason. This raw cow’s milk blue-veined cheese is as creamy and fudgy as they come. Aged for just under 4 months, Bayley Hazen is perfect for both sweet and savory pairings. Melt a fat slice on a burger for the ultimate creamy, umami flavor bomb, or pick up any 2oz jar of V Smiley Preserves, $7.00, for a trip down honey-sweetened lane.
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.
There's a good reason we sell out of this cheese each week: it’s absolutely delicious. Extra Aged Invierno is a raw mixed milk cheese that is matured in the caves for at least two years before entering the shop. The cow's milk brings a welcome creaminess while the sheep’s milk provides an added tanginess to the flavor and mouth-feel of this cheese. Expect notes of garlic, crunch, and gentle spice.
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 roasted cashew, broth, and root vegetable coexist with Comte's classic buttery brightness in these extremely limited edition wheels. All you need is a bit of Vin Jaune.
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.
When Dutch immigrants Dick and Helene Willems began cheesemaking on their Irish farm, they turned to their homeland’s most famous cheese style for inspiration. Coolea has all the hallmarks of a Dutch gouda - a sweet profile, a waxed rind, and crystal formation in the paste. Aged further at Neal’s Yard Dairy in London to achieve a greater depth of flavour, we’d pair this with a dessert wine.
Cheesemaker John Putnam is the godfather of Vermont-made Tarentaise. John has taught his style and techniques for producing this raw cow’s milk Alpine-style counter favorite to other cheesemakers throughout the state. Toasty hazelnut notes lead into a peppery, grassy finish.
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.
A bright cow’s milk cheese from the Pyrenees. Bethmale has a subtle, stonefruit acidity and an aroma of lightly toasted hazelnuts. Great when paired with the subtle honey notes of Epire Savennieres Sec.
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.
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.
A cheese as picturesque as the Alpine landscape it comes from, Alp Blossom is coated in the same flowers and herbs the cows get to feast upon in the spring and summer. This Bouquet includes chervil, marigold & rose petals. Alp Blossom has the savouriness of cheese like Gruyere and Comte, but with a buttery sweetness.
Jan, Roos, and their single herd of cows make these intensely crystalline wheels on a tiny island in South Holland. Wilde Weide carries a much brighter flavor profile than other goudas - think perfectly ripe pineapple and an undercurrent of toasted cashews and sweet cream butter. One of our favorite summertime snackers.