The Market

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. 

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.

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.

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.

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.

One of only two cheeses produced on Vermont Shepherd's farm, Verano, meaning "summer," is made only during the warm summer months when the sheep graze in the luscious pastures of Southern Vermont. Sweet and earthy with a fatty richness, Verano and a crisp bottle of Albarino will make any weeknight feel like a celebration. 

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.

One of the last small-batch, natural-rind Manchegos in production, the cheesemakers at Sierra la Solana age these wheels a minimum of 6 months to best develop the flavors of the milk. The sheep’s unique diet of grasses, grains, and olives from the groves in which they graze results in a perfectly balanced and  complex flavor, carrying notes of buttered toast and green almonds. 

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.

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.

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.