Cow's Milk Cheese

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.

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 Armato Red Onion Relish.

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.

A brand new, super melty  savory cheese from our neighbors at Stony Pond Farm. This hardy mountain cheese is sure to appeal to fans of Raclette and Gruyere alike. Just slighlty funky with the all the buttery flavor you'd expect from Stony Pond's grass-fed Jersey milk.

A newer addition to Jasper Hill Farm's storied cellars, Whitney is aged to be young and supple. Wine-washed for a tiny hint of funk, Whitney's paste carries toasty, meaty flavors that finish with a balanced, buttery richness. 

Great for snacking, or in your next grilled cheese or fondue pot.

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.

A super limited edition alpine cheese from Sennerei Nufenen, a small village dairy in Gaubunden in Eastern Switzerland near the Italian border. 21 small farms pool their milk together to create cheeses in this picturesque Alpine creamery 1600 m above sea level.  Rich and meltable with a savory quality reminiscent of vegetable broth, cured meat and woody mushrooms.