Sparkenhoe Blue

$38.00

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Making a very rare stateside appearance, Sparkenhoe Blue is a take on a British Farmhouse original blue. It is the project of young cheesemaker Will Clarke. Will is the son of David & Jo Clark, producers of Sparkenhoe Red Leicester. Will is reviving the once common practice of Leicester cheesemakers producing Stilton styles. This is in addition to their main cheese production. Will is writing a new chapter to the story of farmhouse cheesemaking at Sparkenhoe Farm. Sparkenhoe Blue has the playful brightness and chocolatey texture of a classic Stilton style. Its vibrant, almost vegetal snap, would be perfect with plum preserves or a bit of dark honey.

Cascadia Creamery Glacier Blue

$34.00

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A West Coast cheese making a rare New England appearance! Glacier Blue is savoury and restrained, punctuated by notes of mushroom, cream and beef. Established in 2010, Cascadia Creamery sits at the foot of Mt. Adams in Washington state, producing organic cheeses from a local grass-fed dairy herd. The region’s rich volcanic soil and natural lava tube caves (where owners John and Marci age their cheeses!) provide a unique and exciting terroir for their products.

Herve Mons Bleu des Causses

$30.00

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Champlain Valley Creamery Bleu de Champlain

$30.00

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Jasper Hill Farm Bayley Hazen Blue

$27.00

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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.