Caciocavallo DOP (Italy) - 8/half lb

Stretched curd cheese from cow’s milk (such as provolone and mozzarella).

 

Arnaud Comte AOP Reserve (France) - 12/half lb

Comté has a satiny, ivory-colored body and a scattering of holes the size of a hazelnut. A traditional fondue cheese, Comte can also be shredded, sliced, grated, and chunked in addition to being melted.

 

Cowgirl Creamery Mt Tam (USA) - 29 per 7oz wheel

An organic American original, Cowgirl's most popular cheese has all the lusciousness you expect from a triple cream, with a unique core that upholds its texture.

 

Mitica Fontal (Italy) - 9/half lb

Fontal is an Italian cheese from the Lombardy region - a smooth, creamy cow's milk cheese. Also known as Fontinella, it's buttery and rich, with nutty and sweet notes, and hints of tang. It's great for melting too.

 

Great Hill Blue (USA) - 15/half lb

Dense and delightfully crumbly, this raw cow milk blue from Marion, Massachusetts is tart, tangy, and robust without being too strong.

 

Humboldt Fog (USA) - 17/half lb

The Original American Original®. Conceived in a dream by founder Mary Keehn, this masterpiece paved the way for soft-ripened goat cheese in America. Each handcrafted wheel features a distinctive ribbon of edible vegetable ash. You'll enjoy buttermilk and fresh cream, complemented with floral notes, herbaceous overtones, and a clean citrus finish. As Humboldt Fog matures, the creamline develops and the flavor intensifies.

 

Cahill’s Irish Porter (UK/Ireland) - 11/half lb

The Original Irish Porter cheese is made from cow's milk at Cahill’s Farm Cheese in Ireland. The marbled cheese is aged for 10 months and infused with rich Irish porter to create a caramel, smokey undertone.

 

Esperanza Manchego DOP (France) - 12/half lb

Manchego has a firm and compact consistency and a buttery texture and often contains small, unevenly-distributed air pockets. It has a distinctive flavor, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep's milk.

 

Mitica Drunken Goat (Italy) - 12/half lb

Murcia Al Vino, or The Drunken Goat, is made from Murcian goat cheese. This particular Mitica cheese is bathed for three days in a local wine called Doble Pasta. After three months of aging, the Drunken Goat cheese develops a gorgeous purple rind and a sweet, smooth flavor.

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Mitica Pecorino Romano DOP (Italy) - 11/half lb

Aged a minimum of 5-6 months, Mitica Pecorino Romano is full-flavored, aromatic and sharp. Dry salting gives the cheese pronounced saltiness but it is less salty than the average Pecorino Romano.

 

Mitica Pecorino Toscano DOP (Italy) - 10/half lb

Different parts of Italy have their own version of "pecorino"- a sheep cheese, usually firm and used as a table cheese for just about everything. This is the Toscano version - originating from the small villages of Tuscany.

 

Old Chatham Camembert (USA) - 14 per 4oz block

This isn’t your typical Camembert. Blending pasteurized sheep’s milk with cow’s milk and cream, Old Chatham Sheepherding Co’s Hudson Valley Camembert combines a dense, silky texture with mild notes of wet stone, butter and button mushrooms.

Papillon Roquefort (France) - 15/half lb

First cheese to be granted the PDO seal, in 1925, Roquefort is an unmissable French cheese. With its spicy notes, Roquefort Papillon is elegantly balanced between softness and crumbliness. This raw sheep’s milk cheese aged in natural caves will transport you straight to the south France countryside.

 

Deer Creek Rattlesnake (USA) - 10/half lb

The Rattlesnake is a true flavor experience - spicy, sweet, tropical, and HOT. This smooth, creamy medium aged Cheddar is infused with premium gold tequila and Habanero peppers.

 

Sweet Grass Thomasville Tomme (USA) - 15/half lb

A raw cow's milk cheese made in the style of a French farmhouse table cheese. This natural rinded, semi-soft cheese is aged at least 60 for a subtle yet complex earthy flavor and creamy texture.

 

Moliterno Truffle Pecorino (Italy) - 19/half lb

Moliterno has been aged so that the cheese develops its own character before the truffles are injected. Though the truffles are only visible in the "veins," the truffle flavor permeates throughout the entire paste of this amazing cheese. During the aging process, oil and vinegar are applied to the cheese's rind to prevent weight loss.

Long Clawson White Stilton - 11/half lb

White Stilton is aged for four weeks and has a light, fresh flavor and crumbly texture. This one has delightful bits of ginger and mango.