What’s New

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In The News

Üsi Lussi

Üsi Lussi Kaserei Oberli Rislen St Gallen, Switzerland Üsi Lussi, which translates affectionately  to "our dairy cow," is a tribute to the culture of cheesemaker Christian Oberli's home region of Canton St Gallen, Switzerland. The cheese [...]

Pascal Beillevaire: Chevre Fermier Bichonne

Pascal Beillevaire Chevre Fermier Bichonne Made on the farm. Joel Thibault and his son Stanislas make this farmstead goat tomme exclusively for Pascal Beillevaire's affinage. Aged for 12 weeks in Beillevaire's natural stone caves in [...]

Gruyere Fromagerie Margot

GRUYÈRE comes from la Gruyère, a région in the canton of Fribourg, where the cheese is made. Made of whole cooked and pressed raw cow's milk. This Gruyere is made by only two producers at [...]

Spring Brook Farm / Farms for City Kids

Spring Brook Farm / Farms for City Kids Reading, Vermont  More than an award winning cheesemaking operation, Spring Brook Farm is first and foremost a philanthropic enterprise. A certified non-profit, they provide kids from urban [...]

LaClare Family Creamery

LaClare Creamery- A true family operation in Malone, Wisconsin, LaClare Creamery is owned and run by the Hedrichs... all the kids but one have come home to the business, bringing their education and life experiences [...]

New and Returning Items – July 24th, 2017

Üsi Minnie

Üsi Minnie

Kaserei Oberli Rislen

St Gallen, Switzerland

Like Üsi Lussi, Üsi Minnie is a tribute to the culture of cheesemaker Christian Oberli’s home region of Canton St Gallen.

Üsi Minnie is made at an elevation of 2,000 feet in the style of Alpine Mutschli, which was traditionally made in small batches (often on the family stovetop) using leftover curds from Gruyere production. After a short aging period, Mutschli would be shared with Sunday guests arriving with supplies and news from the village far below. 

This modern interpretation of Mutschli begins mellow, grassy, and lactic, and progresses to a buttery yielding finish with hints of walnut. Perfect to savor with a glass of crisp Gewurtztraminer and good company.


Pascal Beillevaire: Mille Trous d’Ariege

A mix of cow’s and goat’s milk in the Ariege tradition. This cheese has a lovely brown, regularly brushed rind and a supple, pale yellow paste punctuated by a multitude of  small holes or “trous,” from which it draws its name.  Fresh and earthy, its mellow, buttery flavor finishes with a gentle tanginess.

Affinage in America: Crown Finish Caves

crown heights sign

Crown Finish Caves is a cheese aging facility located in an 1850’s lagering tunnel

thirty feet below the street in Crown Heights, Brooklyn. 

From Crown Finish Caves:
“Located in the historic former Nassau Brewery building in Crown Heights, Brooklyn. CFC caves are the old lagering tunnels of the brewery, and at approximately 50 degrees fahrenheit year round, they are the perfect temperature for aging cheese.
CFC does not make anything, they just age it; this is a centuries old practice called “affinage,” and is a prominent industry throughout Europe. We receive young cheese (AKA “Green Cheese”) from local, artisan producers, as well as from some more distant producers, even one in Italy! Most of the cheeses are produced less than 250 miles from NYC, and it is always received when it is between 1-14 days old, and no rind has developed.
Cheeses are ripened  in the ideal conditions of our historic tunnels, which were renovated into a state-of-the-art licensed NYS Dairy Plant. At full capacity, our main tunnel holds 22,000 pounds of cheese, and it’s almost full.”
You can find CFC cheeses throughout the NYC metropolitan area, as well as in Philadelphia, DC, Boston, Nashville, Chicago


BENT RIVER made by Alemar Cheese Company (Mankato, MN) – Named after the sharp turn of the Minnesota River just a few hundred yards from the production site, it is released at five weeks. Over the next six weeks or so, the cheese ripens to full maturity. Ripe Bent River adds its own twist to the classic mushroomy cauliflower profile of Camembert, offering flavors of roasted Brussels sprouts and zesty fresh butter. A worthy rival for any true Camembert.


GLACIER BLUE made by Cascadia Creamery (Trout Lake, WA) — An approachable blue with a luxurious texture and deliciously rich flavor. One bite of this masterpiece will wrap your palate in a blanket of salty savor, sink you into the most comfortable chair, and make it clear why locals have coined this “The Gateway Blue.” If you weren’t a blue lover before, this cheese will open that gate and step you through to the other side. Natural rind – aged 75 days.


GOOD THUNDER made by Alemar Cheese Company (Mankato, MN) — A washed-rind square, “Bent River’s stinky little brother.” Loosely inspired by Reblochon, it is washed in Surly ™ Bender beer, cultures and salt. The cheese is washed weekly for three weeks, during which time the wash soaks in slowly, producing an alchemy of flavors between the two. Good Thunder will age for six-to-eight weeks in refrigeration.


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 are bathed twice a week in brine to encourage the growth of pungent, surface-ripening bacteria during the minimum 60-day aging period that goes on in the farm’s underground caves.


KUNIK BUTTON MINI-WHEELS made by Nettle Meadow Farm and Cheese Co. (Warrensburg, NY) – A pasteurized cow and goat’s milk triple cream. This 2010 ACS Triple Crème Blue ribbon winner is made on Nettle Meadow’s small family farm in the Adirondack mountains. The inclusion of the goat’s milk makes for a richer and much more flavorful cheese than a cow’s milk brie. However, the cow’s milk makes the texture more sumptuous and the flavor more subtle than a pure goat’s milk cheese.


PLEASANT RIDGE RESERVE made by Uplands Cheese, Inc. (Dodgeville, WI)– Firm cheese made from raw cow’s milk.  Made only on the spring and summer when the cows are on fresh pasture, it has the style and tradition of French mountain cheeses. It is rich and hearty, with complex layers of caramel and an intriguing sour cherry finish. The aroma is bold and fruity with an almost meaty bite. The texture is similar to a Comte, yet smoother and slightly more dense.


SAPPY EWE made by Nettle Meadow Farm and Cheese Co. (Warrensburg, NY) – Sappy Ewe is our newest bloomy rind cheese.   We coat sheep and cow curds with an Adirondack maple reduction and then form the curd in a crottin size mold.  We let them age to bloomy rind perfection in our aging cave and then pat them with edible pine black ash for a dramatic finish.  This cheese just won a Second Place Distinction at the 2017 U.S. Cheese Championships