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Producer Spotlight: Stepladder Creamery

Stepladder Ranch was founded in 1871 as a working farmstead, which has remained a family owned and operated business for the past 3 generations. The most recent addition to the business is Stepladder Creamery, led [...]

Producer Spotlight – 5 Spoke Creamery

It's all about the bike! Grass-fed, raw-milk cheese made in New York. "We are often asked about the meaning behind our name – 5 Spoke Creamery. There isn’t a simple answer; like any great cheese, it’s [...]

New and Returning Items – May 22, 2017


CHOCO 21 made by Latteria Fromaggi (Italy) – Cheese or pudding? An original gourmet recipe which consists of injecting bleu cheese with the chocolate liqueur “Choco 21” (made from the best American cocoa beans) then immersing them in the liqueur for 1 month. Once they are taken out and dried, the cheese is coated in cocoa powder and and coarsely grated dark, milk ,and white chocolate. It is aged for 5 months.


HOOLIGAN made by Elizabeth MacAllister of Cato Corner Farm (Colchester, CT) – Semi-soft cheese made from raw cow’s milk. This washed-rind cheese has a soft, creamy interior and a gorgeous orange rind. Hooligan’s flavor is sweet, with undertones of grass and walnuts. The wheels Each wheel is made by hand; the milk comes from a herd of 40 Jersey and Brown Swiss cows which are allowed to graze freely.


NERO FUME made by Latteria Fromaggi (Italy) – This blue cheese gets its name from the variety of tea used in the maturing process. The cheese is placed in casks for 30 days and covered in Lapsang Souchong tea. When they are removed, they are sent to the smoke house on cedar boards. They are then stored under vacuum for 3 months in order to bring out the full flavor of dried fruit, forest and flowers. Great as a follow up to dinner with tea!


PAVE D’AFFINOIS (Rhone Alps Region, France) – Soft double-cream cheese made with pasteurized cow’s milk. This cheese has a snow-white bloomy rind and, when ripe, is runny and unctuous at room temperature. Deliciously creamy with a silky-smooth texture, Pavé d’Affinois has a sweet yet mild flavor. It melts in the mouth to reveal a fresh burst of milky goodness and hints of grassy pastures. This is a great mini version of the uber-popular Fromager D’affinios.


ST. NECTAIRE made by Xavier David (France) – Semi-soft cheese made from pasteurized cow’s milk. This is a pressed, but not cooked cheese with a thick washed-rind. Saint Nectaire has a creamy to soft, and supple straw-yellow pâte, that is pleasantly weighty on the tongue. A full-tasting cheese that is slightly tangy and spicy at the same time. It is has savory, hazelnut and mushroomy notes, with an earthy aroma.


WOMANCHEGO made by Cato Corner Farms (Colchester, Connecticut)  Inspired by the classic Spanish sheep milk cheese Manchego, our cows’ milk Womanchego is aged 3 to 4 months, making it more similar to a young Manchego than the aged version most commonly found in cheese shops. The flavor is medium mild and a touch sweet with hints of fruit and nut.