Uncategorized

ROCKET’S ROBIOLA made by Boxcarr Handmade Cheese (Cedar Grove, NC) – An ash-dusted wrinkly rind protects a slightly chalky but silky goat’s milk interior that is both luscious and zingy. We find gentle almond and bright mushroom notes in this pasteurized cheese that is named after one of our most beautiful and powerful goats, Momma Rocket.

ST. STEPHEN made by Four Fat Fowl (Stephentown, NY) — A beautiful, hand-crafted triple cream that bursts with buttery and milky overtones. A smooth, silky interior made from all natural pasteurized jersey cow’s milk and fresh jersey cream creates the perfect texture, while our soft, bloomy rind adds an earthy flavor with nutty undertones.

ROBIOLA DI CAPRA IN LEEK LEAVES made by La Casera (Piedmont, Italy) – Soft cheese made from goat’s milk. This rare cheese is wrapped in leek leaves and aged for 20 days. The resulting cheese has an unparalleled texture and a gorgeous presentation along with subtle notes of garlic, onion, and fresh grass imparted by the leeks.

ROBIOLA DI CAPRA IN CHESTNUT LEAVES made by La Casera (Piedmont, Italy) – Soft cheese made from goat’s milk. This rare cheese is wrapped in chestnut leaves and aged for 20 days. The resulting cheese has an unparalleled texture and a gorgeous presentation along with subtle earthy notes imparted by the chestnut leaves.

HARBISON made by Jasper Hills Farm (Greensboro, VT) – Soft cheese in the style of Vacherin mon d’Or made from pasteurized cow’s milk. This is a bloomy rind cheese wrapped in spruce bark. It balances a sweet, nutty flavor alongside a complex herbal and woodsy note imparted from the bark. The paste is “spoonable” but not runny … Read more

MARINATED FETA made by Meredith Dairy (Victoria, Australia) – A feta-style cheese made in Australia with a mix of farmstead pasteurized goat’s and sheep’s milk. It is rich and spreadable in a Australian extra virgin olive oil with garlic, peppercorns, and herbs. Pairs well with a Provencal Rosé.

COTTONSEED made by Boxcarr Handmade Cheese (Cedar Grove, NC) – A delicate, snowy rind yields to a creamy, gooey center with notes of earth and mushroom in this mixed milk (cow and goat) masterpiece. She is our most sensitive cheese, requiring precision and craftsmanship, but ultimately Cottonseed rewards us all with her luxurious, full-bodied flavors.

CAMPO made by Boxcarr Handmade Cheese (Cedar Grove, NC) – We named this cheese Campo  because the word means “field” in Italian, and also, it conjures the sensory experience of a campfire gathering. Using the Lissome recipe, we take the young cheese and cold-smoke it, preserving its youthful flavor while also imparting a smooth but noticeable smokiness and … Read more

CARLETTA TOMA CREMOSA (Piemonte, Italy) – Produced in the area of Cueno, year around, this delicate yet beautifully appetizing sheep’s milk cheese yields a soft, delicate texture that is slightly elastic. As it develops, the paste becomes more delicate, developing a hint of acidity and a rich “buttery” flavor, signature of the higher fat content in … Read more

BERGAMINO DI BUFALA made by La Casera (Italy) – This soft ripened pasteurized buffalo milk cheese is a great addition to any cheese place or cheese counter. It has flavors of fresh milk fruit and a subtle tang. Its texture is buttery, smooth and custardy. The rind is light and mild, while the paste is bright … Read more