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 Dedalus's 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.
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 one of a kind, raw milk variation on a English Stilton style Blue. Stichelton is created through a long make process, involving hand ladeling of the curds to ensure a smooth, creamy texture. The flavor is bright and buttermilky up front with a finish that ranges from toasty to peppery. Great with any dark honey and Effie’s Cocoa Cakes.
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 twang to the flavor and mouth-feel of this cheese. Expect notes of garlic, crunch, and a gentle spice.
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.
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.
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.
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. Our cheesemongers like to describe Tarentaise as an “itchy mouth cheese” meaning that the cheese interacts with histamines in your mouth that produce a playful tingle on your tongue and cheeks.
Named for the town in Southern Vermont where it is made, Reading is a stunning example of a raw cow’s milk, washed rind, Raclette style cheese. Aged out just over three months this cheese is bursting with notes of butter, grass, cream, and funk. A welcome addition to any cheese plate, or even better, melted in a cast iron skillet and then blanketed over roasted baby potatoes or salami.
Landaff is a beautifully cheesy collaboration between Landaff Creamery in New Hampshire and The Cellars at Jasper Hill Farm in Vermont's Northeast Kingdom. Milk from the small dairy in the White Mountains is brought to Jasper's Cave #7 at the Food Venture Center in Hardwick, VT where it is put in the perfect microclimate for aging. Landaff is a New England riff on traditional Welsh Caerphilly, a crumbly and richer cousin of Cheddar. Perfect with berry preserves, Speck & crisp mountain nights.
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.
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.
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.
Betty and Martin Koster source their Goudas from the best cheese makers 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.
Giorgio Cravero and his family have been aging wheels of Parmigiano Reggiano in their caves since 1855. Each wheel arrives at the caves after thirteen months and is flipped every two weeks to ensure a smooth and cake-like texture with small crystals throughout. Notes of fresh cream can be found throughout, along with a brothy finish. Pair with Prosecco and a drizzle of Villa Manadori aged Balsamic Vinegar.
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.
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.
Eat More Tinned Fish
Our conserva selection is inspired by the tiny tapas bars we fell in love with while in Barcelona, San Sebastian, and Madrid.