A World of Cheese

Local and imported cheeses.

Cheese Selection

From soft to hard, from cave-aged to fresh, all of our cheeses are carefully selected with a determined focus on hard-to-find artisan and small-farm producers. At Martha’s Vineyard we pride ourselves on our extensive collection of hand-picked specialty cheeses from around the world.

Among our specialty cheeses we offer a true Parmigiano-Reggiano for the best price around. Or try our four-year aged Pittig Gouda, a beautiful example of how the aging process elevates a Gouda’s flavor and richness. Our Fromager d’Affinois has a rich creaminess and versatility that speaks to seasoned Brie-lovers and beginners alike. Blue cheese enthusiasts will love our Cashel Irish Blue—produced in small quantities by a single family since 1984, it is truly an Irish original.

Martha’s Vineyard’s range of specialty cheeses is always fresh and we offer new selections every week. Meet our dedicated, knowledgeable staff and learn what makes specialty cheese so “special,” how to use those exotic gourmet ingredients, and how to entertain and cook with the world’s great cheeses. Whether you are looking for a mozzarella or a Gruyère, or want a Spanish or English variety, our knowledgeable staff will guide you towards a cheese appropriate for any palate and occasion—we’re looking forward to helping you find a new favorite!

Our World of Cheese

Refreshing & Mildly Aged

Burrata: Cut into a ball of Buratta and it will ooze a buttery mixture of fresh mozzarella and sweet cream. Serve fresh at room temperature on a crusty baguette, with sliced ripe tomatoes or on an endive boat with chopped tomatoes, basil, cracked pepper and a drizzle of evoo and an aged balsamic. Pasteurized Cow or Water Buffalo Milk, Italy.
Buffula Mozzarella: Made in true Italian tradition, this buffula mozzarella is made from the milk of free range & grass fed water buffalo. Water Buffalo milk contains double the fat of cow’s milk, but less than half the cholesterol, making it the perfect milk for this sweetly rich fresh cheese. Try with fresh arugula and tomatoes, atop a wood fired pizza or simply with crust bread.
Pasteurized Buffalo Milk, Italy.
Fresh Mozzarella: Soft and delicate, this fresh cheese has flavors of fresh skimmed milk. Perfect with a dollop of pesto and sun dried tomatoes on freshly baked Focaccia. Pasteurized Cow’s Milk, Italy.
Mascarpone: Naturally sweet and surprisingly light. The perfect substitute for butter, with half the fat! An Italian staple for desserts and in cooking. Use on toast, in desserts or alongside fresh fruit! Pasteurized Cow’s Milk, Italy.
Ricotta: Ricotta is the second use of whey during the cheese making process. Fresh ricotta has a smooth cottage cheese consistency with a mildly milky sweet flavor. Its clean bright flavor makes it the perfect accompaniment with Italian pastas or fresh berries and honey. Pasteurized Cow’s Milk, Italy.
Ricotta Salata: Ricotta Salata is a further cooked down version of fresh ricotta. A bit more salty and with distinguished firmness, this Italian cheese is aged for a minimum of 90 days. Try in fresh salads or drizzled with a balsamic reduction. Pasteurized Sheep’s Milk, Italy.
Clotted Cream: Clotted Cream has a sweet nutty flavor. Great for using in place of butter with a creamy and spreadable consistency. Un-pasteurized Cow’s Milk, England.
Double Devon Cream: With slightly less fat content than clotted cream, Double Devon Cream is the dense cream skimmed off the surface of milk. Spread on a scone and enjoy with a dollop of jam!
Crème Fraiche: A mildly sour cream. Very similar to Devon Cream, Crème Fraiche, can be used in pastries and sauces as well as alongside fresh fruit and pie.
Israeli Feta: The World's best, hands down. Creamy and more delicate in flavor than your standard Greek, or French Feta. The warm flavor of Sheep's milk really comes through. The acidity is perfectly balanced. Great for a summer watermelon salad, veggie omelet, pizza, over grilled corn on the cob and a thousand other applications. Pasteurized Sheep’s Milk, Israel. Dancing Goat Creamery
Fresh Chevre: Mild and tangy with complex flavors. Use as a spread, on salads, pizza, or mixed in your favorite goat cheese recipe. Pasteurized Goat’s Milk, Michigan.
Herb & Fennel Chevre: Creamed goat cheese mixed with herbs de Provence and fennel pollen, finished off with a sprinkle of fennel pollen and lavender flowers. Wonderful to spread on crackers or fold in egg dishes. Delicious stuffed under poultry skin before roasting. Pasteurized Goats Milk, Michigan.
You Goat Girl: An ash-ripened goat cheese. Mild but with a distinctive tang. Try it paired with bread or jam. Pasteurized Goat’s Milk, Michigan.
Cottage Cheese: Michigan Made. Small Curd. Family recipe since 1929. Pasteurized Cow’s Milk, Michigan.
Domestic Feta: Salty and tangy taste enhanced by the brine solution. The texture depends on the age which can be extremely creamy, or crumbly dry depending on maturation. The bright saltiness of Feta pairs well with beer, Pinot Noir, Sauvignon Blanc and Zinfandel. Pasteurized Cow’s Milk, USA.
Monte Chevre Goat Cheeses Assorted: Master cheese-maker Jean Rossard has established a perfectly balanced recipe for Montchevré’s fresh goat cheese logs. Bright flavors, clean palate and a creamy texture are what make these cheeses so great. Try one of their many flavors!
Cypress Grove Assorted Chevre Discs: Each one of Cypress Grove Creameries fresh chevres are sure to delight! The base of each cheese begins with the fresh cream from goat’s milk which gives each cheese a citrus brightness. Try in their many flavors. Never leaving a goaty aftertaste! Pasteurized Goats Milk, California.
Bucherolle: Aged and chalky. This goat cheese transforms as it ages. Glossy edges begin to signify its maturation as it slowly moves towards the young unripen center. The sharp flavor of this cheese softens with age. Pasteurized Goats Milk, France.
Sofia by Capriole: 1st Place, American Cheese Society, 2014. Hand ladling gives this ash-ripened goat a silky, light texture. A glistening, runny cream line lies just below the thin, delicate rind. Pairing Suggestion: Rose and crisp, sweeter white wines.
Pasteurized Goats Milk, Indiana.
Humbolt Fog by Cypress Grove: The subtle, tangy flavor and distinctive layer of edible vegetable ash are a prized combination in this iconic American original. You'll enjoy buttermilk and fresh cream, complemented with floral notes, herbal overtones and a clean citrus finish. As Humboldt Fog matures, the layer of proteolysis just under the rind will increase developing a more intense flavor. Pasteurized Goats Milk, California.
Crottin Du Perigord: A lovely little nugget of perfection from France's renowned truffle region. The warm aroma invites you to dive into the creamy, unctuous paste. Notes of hazelnut with a fruity, tangy finish. Suggested pairing: spread on a crusty baguette with jam for a picnic. Perfect with both sweet and dry ciders. Pasteurized Goats Milk, France.
Pico Affine: Picandine Pico Affine is an aged goat's milk cheese with a thin bloomy rind and a soft, elastic texture. Both the inside and outside have a golden hue. The taste is assertive, tangy with a sweet finish. Perfect for a cheese board with grapes and pears. Pair with a light Sancerre wine. Pasteurized Goat’s Milk, France.
Stilton with Lemon Zest: Mild and crumbly with a lemon- fresh acidity. Lemon zest balances the acidity of the cheese with a sweet tangy finish. Pasteurized Cow’s Milk, Vegetarian Rennet, England.
Stilton with Mango & Ginger: Mild White Stilton is a young relative of the famous Blue Stilton. The addition of mango and spicy ginger to the freshness of the stilton is perfect to add a bit of sweetness to a cheese tray. Pasteurized Cow’s Milk, Vegetarian
Rennet, England.
Stilton with Apricot: Sweet plump apricots offset the mild saltiness of the crumbly stilton. Cow’s Milk, Vegetarian Rennet, England.
Stilton with Blueberry: White Stilton with blueberries is a dessert in itself. Crumble on a walnut and arugula salad or sprinkle on an almond tart crust. The sweet and salty pairing will tantalize the taste buds! Pasteurized Cow’s Milk, Vegetarian Rennet, England.

Stinky and Pungent

Taleggio: Salty, meaty, and fruity with a pudding-like texture. This aromatic, washed-rind is cave-aged on pine boards. Suggested pairing: Pinot Noir, Rose, Farmhouse Ales. Pasteurized Cow’s Milk, Italy.
Haxaire “Petit Munster”: American style Munster is to the Haxaire Petit Munster what a McDonald’s hamburger is to a fillet mignon . . . both are good, but once you have had the fillet, you may never go back to the burger. Petit Munster is characterized by its edible yellow-orange rind and soft and creamy texture. Noted also for its full aroma, this cheese has a rich flavor and pairs nicely with Alsatian Gewürztraminer. Pasteurized Cow’s Milk, France.
Raclette: Deep, fruity pungency and salty perfection. A toaster oven's dream. Raclette takes its name from the French verb ''racler'', meaning ''to scrape.'' Traditionally, Alpine cheesemakers would lunch upon boiled potatoes and cornichons, covered with melted cheese that they scraped from a nearby fire-heated boulder. Semi-soft, made of raw cow milk, and washed with brine. Stay true to the name, and melt atop all manners of winter root vegetables. Un-Pasteurized Cow’s Milk, France.
Epoisses de Bourgogne: Buttery, slightly earthy and delightfully decadent. Banned from aboard the French bus system, this cheese will literally knock your smelly socks off! But don’t let the overwhelming aroma deter you from this French delicacy… what you smell is not at all what you will taste. Produced in Burgundy, France, this cave-aged cheese is washed in baths of Marc de Bourgogne, giving it a nice mild sweetness. It is WELL worth the price, and your taste buds will thank you! Pairs nicely with Trappist beer and Sauternes. Pasteurized Cow’s Milk, France.
Tomme de Savoie: Rustic and earthy, this cheese is popular in the Rhone Alpes of France. Aged between 2 and 4 months, this raw milk cheese is traditionally made from any leftover skim milk not used in butter making. You can expect to enjoy subtle aromas of wet straw and or mild fruits depending on the season and the grazing conditions of the cattle. A funky and delicious addition to any cheese tray! Un-Pasteurized Cow’s Milk, France.

Mild, Soft & Creamy

La Tur: Wow. Made from 3 milks with the power to make you feel as though you've died and gone to Heaven. Below the thin 'geo' rind lies a runny, glistening cream line that coats the rich, fudgey interior. Truly decadent. Drizzle with raw honey and grab a spoon. Pasteurized Cow, Sheep & Goat’s Milk, Italy.
Robiola 2 Latti: This is an easy introduction into the wonderful robiola family of cheeses from the Piedmont region of Italy. This robiola is a slightly unorthodox square shape and is made with both cow and sheep's milk. It has a soft white rind, and when ripe it will ooze out slightly. The texture is delightfully rich and the flavor is milky and slightly nutty. Pasteurized Cow & Sheep’s Milk, Italy.
Le Chatelain Camembert: Ripe, rich, and creamy. Gently pasteurized at moderate temperatures. Excellent served with light reds from the Loire Valley or champagne, in Normandy. Pasteurized Cow’s Milk, Michigan.
Delice de Bourgogne: Unapologetically rich, this triple cream brie marries full fat cow’s milk with fresh cream. At 75% butterfat content, it has a sweet, creamy interior and a beautiful bloomy white rind. Perfect as a dessert with a drizzle of honey or a dollop of jam! Try with a glass of champagne! Pasteurized Cow’s Milk, France.
L'Explorateur: With 75% butterfat content, the bloomy white rind and ivory paste tantalize taste buds with the sweet and nutty taste of freshly churned butter. As the cheese ages, the sweet paste becomes more chalky resulting in a more full and nutty flavor. Pasteurized Cow’s Milk, Michigan.
Saint Rocco Brie by Renny Picot: Brie has a snowy white rind flora which develops after the cheese is sprayed with penicillium candidum. The paste is rich, glossy and straw colored. Pasteurized Cow’s Milk, Michigan.
Le Delice De Bourgogne: Unapologetically rich. Unlike many triple-cream bries, this whipped delight has a thin, pungent mold rind that imparts straw and mushroom aromas. Enjoy in the 75% butterfat treat. Truly decadent. Pasteurized Cow’s Milk, France.
Port Salut: Cream-colored paste, soft, and supple with a very faint aroma. Recognizable by its bright orange rind. The cheese pairs beautifully with Chinon and Bourgueil wines. Pasteurized Cow’s Milk, Washed Rind, France.
Saga Castello: Saga Classic Blue Brie combines the best of two cheeses – Blue and Brie. Hints of butter and mushroom flavor and a slight tanginess from the blue mold. Pasteurized Cow’s Milk, USA.
Fromager d’Affinois: A double cream brie that acts like a triple cream … Fromager d’Affinois is like an evil doppelganger to traditional French brie. Although this cheese looks, smells and spreads like a brie, it technically cannot be called brie due to its ultra-filtration process which gives d’Affinois its silky and creamy texture. Enjoy the buttery sweetness, nutty undertones and the creamy spread ability of this cheese. Pasteurized Cow’s Milk, France.
Effie Mills: A lactic style mold ripened cow cheese made with grass fed cow milk. Crottin-like in style, these small flavorful cheeses are a favorite on a cheese plate. Smooth, creamery and full of flavor. Pasteurized Cow’s Milk, Grand Rapids, Michigan.
Merze Tait: Bloomy rind camembert-style made from pasteurized organic jersey cow milk. Buttery and mushroomy, with a delicately thin rind. To be paired with a baguette and Pinot Noir. Pasteurized Cow’s Milk, Grand Rapids, Michigan.
Petite Camembert by Marin French Cheese: Classic, delicate and creamy. Aged slowly to develop a profile of forest mushrooms. Complex and aromatic. Pair with Pair with Unoaked Chardonnay, California Rhone blend, Stout or Porter. Pasteurized Cow’s Milk, California.
Pico Affine: Picandine Pico Affine is an aged goat's milk cheese with a thin bloomy rind and a soft, elastic texture. Both the inside and outside have a golden hue. The taste is assertive, tangy with a sweet finish. Perfect for a cheese board with grapes and pears. Pair with a light Sancerre wine. Pasteurized Goat’s Milk, France.


Cashel Irish Blue: Firm yet creamy, this blue has a creamy golden paste with blue marbling. Taste the tangy saltiness of this decadent blue. Use as a base for sauces, melting over grilled meats or spread on a crusty baguette with figs and dry salami. Try pairing with a Sweet Sherry. Pasteurized Cow’s Milk, Ireland.
Amber Valley Blue Stilton: Bold flavor, greenish-blue veining, and a firm, aged rind makes this salty, nutty cheese the perfect pick for a blue aficionado. Pair with a bold red wine. Pasteurized Cow’s Milk, England.
Point Reyes Original Blue: Tangy with a dense, creamy texture. Finishes with bright citrus notes. The fresh raw milk benefits from the family-owned, organic, seaside pastures. Pairing Suggestion: Pinot Grigio, Cabernet Sauvignon. Un-Pasteurized Cow’s Milk, Vegetarian Rennet, California.
Maytag Blue Cheese: Acclaimed as America’s finest blue cheese, Maytag Blue is a blue-lovers delight. Dense and extra aged, th s blue has a balance tang and nice crumble. Made with Iowa sweet cream. Pasteurized Cow’s Milk, Iowa.
Moody Blue (Smoked Blue Cheese): Beautifully balanced, sultry, and seductive. Delicately smoked over fruit wood to create mildly smoky undertones of roasted almonds. Pair with a plum compote, fresh pears, or serve it with dark chocolate as a dessert plate. When choosing a beverage, enjoy Moody Blue with Cotes du Rhone, Zinfandel, Stout beer or Belgian Lambic. Pasteurized Cow’s Milk, Wisconsin.
Dolce Gorgonzola: Larger curd size and only three months of aging gives this blue an intense creaminess. Its sweet tanginess alludes to its Italian name “Dolce”. This northern Italian treasure has feathery blue veining and a glistening cream paste. Pasteurized Cow’s Milk, Italy.
Roquefort Papillon: The exceptional PAPILLON Roquefort is distinguished first and foremost by its white curd and the intense blue which generously marbles its wide and numerous cavities. In the mouth, its unctuous and supple texture, melts deliciously with a recognizable taste, powerful and lingering aftertaste. Unpasteurized Sheep’s Milk, Roquefort-sul Soulzon, France.
Valdeón: Bold and spicy, made from the seasonally blended milk of goats and cows that graze the Picos de Europa Mountains in Castilla y Leon. Its dense veining and balance of salt and spice set it apart from other blue counterparts. This hearty blue with a sweet tangy finish loves fresh fruit and strong red wine or sherry. Peel back the Sycamore or Oak leaves that preserve its gentle white rind and taste the complex flavors that Valdeón has to offer. Pasteurized Cow and Goat Milk, Spain.
Buttermilk Blue: Bold yet restrained, this blue is great atop salads and steaks. Cellar aged for at least two months. Pair with sweet berries, fresh veggies, Yeasty Dark Beer, Riesling or Gin. Un-Pasteurized Cow’s Milk, Wisconsin.
St Agour: Soft and Spreadable. Sharp and spicy. Try this complex blue with a tart cherry or pear jam atop a crusty baguette. Pasteurized Cow’s Milk, France.
Bleu D’Auvergne: Mellow and meaty, made from raw cow’s milk. This A.O.C protected cheese is well balance with pungency and saltiness. We’d name this the prince of blue cheeses. Unpasteurized Cow’s Milk, France.


Prima Donna: If a rich Gouda and a Parmesan were to have a baby, Prima Donna would be it. Enjoy is the sweet creaminess of a Gouda and enjoy in the sharp tanginess characterized by an aged parmesan. Best known for its rich, full flavor and its slightly sweet and nutty taste. Pasteurized Cow’s Milk, Holland.
Romano Pradera: Chosen by Wine Spectator as one of the top 100 cheeses. Its muted caramel color transforms into flavors reminiscent of toasted brown sugar and the nuttiness of aged parmesan. Technically not in the Gouda family due to its 45% butterfat content instead of the required 48%, we can classify this as a not so distant cousin in the more technical “Proosdy” family. Pasteurized Cow’s Milk, Holland.
Old Amsterdam: The classic flavor of Gouda with a robust nutty flavor and a mild sweetness to finish. Aged for 18 months. Pasteurized Cow’s Milk, Netherlands.
5 year Vintage Gouda: Not many Goudas make it to 5 years without being eaten already! Give this jaw dropping cheese a try. Deep amber and burnt orange in color with a hard and crumbly texture due to its age. Taste the cheese as it bursts with flavor as it hits your palate. Notes of salted toffee and toasted almonds are present along with the sharp notes of an aged parmesan. Try this cheese with a complex red wine or simply snack on it alone! Pasteurized Cow’s Milk, Holland.
Balarina Aged Goat Gouda: This goat Gouda is aged at minimum 12 months before it leaves the creamery. The aged goat’s milk is reminiscent of a stone when in color and texture. Its grey and toffee colored interior are smattered with salty crunchy amino acid crystals. The milky sweetness of this cheese intensifies as it ages into a treasure with flavors of burnt sugar and an aged sharpness. The unforgiving caramel notes pair deliciously with a robust Zinfandel. Pasteurized Goat’s Milk, Holland.
Melkbus Raw Milk: Unpasteurized milk is what sets this cheese apart from the others. Smooth, sweet and slightly nutty. The raw milk gives the cheese a mild tang on the back of the pallet. Aged nine months, the slight crunch crystallization shows signs of good aging. Un-Pasteurized Cow’s Milk, Holland.
Boorenkaas Raw Milk: Minimally aged, this Gouda is young with bright and tangy notes. Its soft paste is the color of straw and has a subtle bitterness, however, finishes clean. Aged a minimum of three months. Raw Cow’s Milk, Holland.
Ewephoria: Sheep’s milk has the highest fat content, over both cow and goats milk. Taste the creamy mouth feel of this hard aged sheep’s Gouda. The aging process seems to caramelize the sweet sheep’s milk into the mouthwatering flavors of burnt caramel and candied almonds. The crunchy stuff makes a blissful snack with drinks like Sherry or Porter or grate a bit over your next apple pie! Pasteurized Sheep’s Milk, Holland.
Smoked Gouda: A creamy Gouda naturally smoked over hickory root. Real smoke penetrates the cheese to give it a subtle and mellow flavor. Incredibly approachable and perfect for those who love a well-balanced smoked cheese! Pasteurized Cow’s Milk, USA.
Gouda with Mustard Seeds: A traditional Gouda accompanied by the tang & zest of mustard seeds.
Gouda with Peppercorns: This mild and creamy Gouda is offset by the spice of whole fresh peppercorns.
Gouda with Walnuts: A creamy Gouda with walnuts. The combination brings out an earthy, nutty flavor in the cheese.
Gouda with Herbs: Garlic and herbs enhance the creamy paste of this young Gouda.
Gouda with Red Wax: A classic. Incredibly approachable. This Gouda is the traditional creamy Gouda that you remember from your childhood. Its soft paste is the color of dried straw and its flavor is fresh and mild. It creamily covers the pallet and pairs
great with your favorite beer.
Edam: Edam is similar to Gouda, but with less fat & more flavor! A little extra nuttiness is what sets this cheese apart from its cousin, Gouda. Pasteurized Cow’s Milk, Netherlands.

Grilling Cheeses

G & I Keses Halloumi: Halloumi is a firm, brined, slightly springy white cheese, traditionally made from a mixture of goat and sheep milk. Its texture is similar to that of mozzarella or thick feta and has a high melting point, which makes it great for grilling! Halloumi is most popular throughout the Mediterranean and the Middle East, and eaten pan fried or grilled sliced thinly over salad or alongside appetizers with bread. Pasteurized Sheep and Goat Milk, Cyprus.
Brun- Uusto: Known as "bread cheese" with Finnish and Swedish origins. This Wisconsin version is baked to achieve perfect caramelization. Serve warm alongside a cup of soup for a soul satisfying meal, or diced on salad in place of the standard crouton. Suggested Pairing: BEER! Past. Cow, Wisconsin.

Unique Goats

Humbolt Fog by Cypress Grove: The subtle, tangy flavor and distinctive layer of edible vegetable ash are a prized combination in this iconic American original. You'll enjoy buttermilk and fresh cream, complemented with floral notes, herbal overtones and a clean citrus finish. As Humboldt Fog matures, the layer of proteolysis just under the rind will increase developing a more intense flavor. Pasteurized Goats Milk, California.
Benning (Mild Goat Cheese): This popular cheese is versatile cheese has a pleasantly mild, fresh taste. It is made from light, fresh goats' milk, formed into the classic Gouda-style wheels and aged to give it great taste and a creamy texture. Great as a melting cheese or on a sandwich! Pasteurized Goat’s Milk, Holland.
Garrotxa: (pronounced gah-ROCH-ah) Nearly extinct by the 1980's, A cooperative of young dairy farmers have revived this Catalonian, Artisanal, Cave aged beauty to new popularity. Flakey in texture. Sweet and salty with mild acidity. Slightly gamey and mineral on the finish. Suggested pairing: stone fruit, Merlot, Chardonnay, and Saison. Pasteurized Goat’s Milk, Spain
Cypress Grove Midnight Moon: A Gouda styled goat’s milk cheese aged between 6 and 12 months. The flavors of this cheese are of lovely brown butter with intense caramel undertones. Serve this cheese with Belgian Dark, Stout or Tipple or wines such as Syrah, Zinfandel or Sweet Sherry. Pasteurized Goat’s Milk, California (Netherlands).
Bucherolle: Aged and chalky. This goat cheese transforms as it ages. Glossy edges begin to signify its maturation as it slowly moves towards the young unripen center. The sharp flavor of this cheese softens with age. Pasteurized Goats Milk, France.
Queso de Murcia al Vino: Cured Goat Cheese. A goat’s milk cheese macerated in red wine during ripening. The maceration give the rind its characteristic purple outer coloring and aroma. Pasteurized Murcian Goats Milk, Spain.

Interesting Sheep & Manchego

Idiazabal: Naturally, lightly smoked with a tangy finish. From the Navarre region, this cheese originally gained its smoky flavor from being stored above the hearth of a shepherd’s home. Suggested pairing: Stouts, Brown and Red Ales, Tempranillo, and Sweeter Ciders. Raw Laxta and Carranza Sheep Milk, Spain.
Ewephoria: Not your granddaddy's Gouda! Lively and bold with flavors of browned butter and salted caramel. Lactic acid crystallization (those nommy little crunchy bits) are plentiful throughout the firm yet creamy paste. A mouthwatering treat you won't soon forget. Try with a nibble of dark chocolate and a sip of sherry. Pasteurized Sheep, Netherlands
Ossau Iraty: Just as when this cheese recipe was first created 3,000 years ago, ancient culture and tradition are still going strong with the Basque people of the French Pyrenees. A great anytime cheese. Easily pairs with Ales, Ciders, Red and White wines. Superb melting capabilities. Savory and nutty. Approachable, yet memorable. Definitely a crowd pleaser! Pasteurized Sheep, France
P'tit Basque: Mild, Nutty and slightly fruity. This cheese from the French Pyrenees is not overly complex and a great cheese for those interested in giving a new milk varietal a try. The high fat content of sheep’s milk gives this cheese a creamy mouth feel on the palate. This cheese melts well or eat with some crusty bread. Pasteurized Sheep’s Milk, France.
Raw Milk Manchego: An artisanal version of aged D.O. protected Manchego. Made with the raw milk of the La Mancha sheep. The Valdehierro label is aged 1 year and has a refined flavor profile, bold with many fruity (olive) nuance. Unpasteurized Sheep’s Milk, Spain.
3 Month Manchego: Sharp in flavor though mellows out in the finish. The perfect cheese for Spanish tapas. Pasteurized Sheep’s Milk, Spain.
12 Month Manchego: Full in flavor with a bit more or a crumbly texture. The sharp flavor from this sheep’s milk cheese from 12 months of aging. Pasteurized Sheep’s Milk, Spain.
Pecorino Toscano Fresco: Savory, creamy and lactic. Notes of sour cream and wild onion. Mild and nutty.
Suggested Pairing: Drier white, or lighter red wine. Pasteurized Sheep’s Milk, Tuscany, Italy.
Peccorino Stagiato: The same cheese as Pecorino Toscano Fresco, just aged longer! As it ages, the cheese loses its milky white color and takes on a hay-colored, ivory hue. The sweet, silken texture of the original cheese slowly gives way to a sharp, zesty flavor with a brittle texture. The perfect cheese for chunking into a green salad or rolled in extra virgin olive oil with fresh cracked pepper and served as an antipasto. Pasteurized Sheep’s Milk, Italy.
Cacio Di Bosco: The truffle flavor in this sheep’s milk cheese is honest and true. It does not overwhelm the cheese, but rather give a good balance between the salty cream of the sheep’s milk. This delicious cheese is firm, smooth, and oily, dotted with big flecks of truffle. Pasteurized Sheep’s Milk, Italy.

Parmesan & Hard Grating

Martha’s Select Parmigano Reggiano: Our Parmigiano Reggiano is true to form with its hard, gritty texture, straw colored paste and with fruity, sweet, earthy and nutty nuances. Our Parmigiano is aged a minimum of 18 months and is produced in Parma, Italy. Grate into risottos and over pasta, cube and drizzle with honey, or use the rind for a stock or in soup. This cheese is a
classic! Raw Cow’s Milk, Parma, Italy.
Peccorino Romano 9mo: Strict Italian D.O.P regulations insure that our 9month aged Peccorino Roamano is made from raw sheep’s milk Italy. The little white specs found in the cheese are clusters of amino acids resulting from the proper aging of the
cheese. Grate over your favorite dishes to add a salty and nutty complexity or savor little bites with bursts of flavor. Pasteurized Sheep’s Milk, Italy.
Peccorino Stagiato: The same cheese as Pecorino Toscano Fresco, just aged longer! As it ages, the cheese loses its milky white color and takes on a hay-colored, ivory hue. The sweet, silken texture of the original cheese slowly gives way to a sharp, zesty flavor with a brittle texture. The perfect cheese for chunking into a green salad or rolled in extra virgin olive oil with fresh cracked pepper and served as an antipasto. Pasteurized Sheep’s Milk, Italy.
Piave Vecchio: D.O.P: Named for the Piave River in the Dolomites area of Italy's Veneto Region. Slightly sweet, and very firm. Gently builds on the palette, finishing with notes of almond. Can be used as both a cooking and table cheese. Easily pairs with both red and white wines. We especially enjoy it with: Champalou 2013 Vouvray. Pasteurized Cow’s Milk, Italy. 
Asiago D’Allevo: With flavors reminiscent of the fragrances of yeast and dried fruit, this firm raw cow milk cheese starts out sweet and becomes more savory and piquant as it ages. From Italy's Po River Valley. Unpasteurized Cow’s Milk, Italy.

Curious Cow’s Milk

Mahon Currado: From the island of Minorca off the Mediterranean coast. Firm and beefy with a tangy finish. Enjoy with a drizzle of olive oil, bit of tarragon, and a crack of black pepper, just how they do in Spain. Also fantastic as a grating cheese over grilled veggies and pasta dishes. Pasteurized Cow’s Milk, Spain.
Roccolo Val Taleggio: A truly unique cheese, Rocoolo val Taleggio is made from unpasteurized milk produced solely from the Bruna Alpina cows. The cheese is brined in saltwater, the left to age on pine boards for 6 months in natural caves. Roccolo val Taleggio has an earthy flavor with notes of mushrooms and finishes with a tang. The rind and most exterior paste develops an earthiness from cave aging. Unpasteurized Cow’s Milk, Italy.
Double Gloucester with Onion and Chive: The warm, mellow flavor of Double Gloucester cheese and the strong, robust properties of onions and chives complement each other perfectly in this customary pub fare. With a more malleable texture at room temp, this cheese is perfect sliced thin on a crusty baguette or melted for a complex grilled cheese! Pasteurized Cow’s Milk, England.
Double Gloucester with Stilton: Double Gloucester with Stilton layers two very different flavor profiles together to create a taste sensation! Mellow Double Gloucester and sharp, tangy Blue Stilton meld to create a stunning addition to any cheese plate.
The English even boast that Prince Charles once claimed this as his favorite cheese! Pasteurized Cow’s Milk, England.

Sartori Cheeses

Asiago: A younger and milder Asiago. Approachable for all palates with its nutty aroma, fruity notes, and creamy finish. Pasteurized Cow’s Milk, Wisconsin, USA.
Aged: more piquant with a more defined pungency.
Basil: basil adds an herbal flair to this traditional cheese.
Rosemary and EVOO: enjoy the green olive sweetness of EVOO rounded out by the full body complexity of rosemary.
Bellavitano: A Sartori-family original, this rich, creamy cheese has a nutty and fruity flavor. Inspired by traditional, Italian farmstead cheese, BellaVitano Gold begins in the mouth like a premium Parmesan and finishes with hints of melted butter. Pasteurized Cow’s Milk, Wisconsin, USA.

Cheddars & Snacking Cheeses

Cahill’s Whisky Cheese: A simple vintage cheddar cheese made with pasteurized sheep and cow’s milk. Irish Whisky is added to the cheese which helps it obtain its mottled golden hue. The cheese is smooth and rich without overwhelming flavors of whisky.
Pasteurized Sheep’s and Cow’s Milk, Ireland.
Cahill’s Porter Cheese: Full, rich and tangy. This mildly pungent cheese is made with Irish Porter to enhance its flavor and give it an attractive gold and brown mosaic paste. Pasteurized Cow’s Milk, Vegetarian Rennet, Ireland.
Cabot Cheeses: A classic snacking cheese. Pasteurized Cow’s Milk, USA.
- Seriously Sharp Cheddar
- Extra Sharp Cheddar
- Hot Habanero Cheddar
- Sharp Cheddar
Barber’s Vintage 1833: Dry, crumbly and intensely creamy on the pallet. This is a must try cheddar. A staff favorite! Pasteurized Cow’s Milk, England.
Plymouth: American Heritage Cheeses is a type of cheese similar to a cheddar, however, the Plymouth style is made with granular curds and raw cow’s milk. Plymouth Creamery takes pride in the cheeses that they produce by cultivating the freshest milk from a single heard only miles away from their creamery. They take pride in the philosophies and ideas of the slow food movement which values knowing where your food comes from, how it’s made and preserving the landscape that you harvest from. Give their heritage cheeses a try! Sharp and bright notes of fresh butter and nuts. Un-Pasteurized Cow’s Milk, Vermont, USA
Original: A full bodied mature cheese with extremely well developed flavors that has been aged to bring it out of its full potential. It is a sharp cheese with notes of butter, fruit and nuts.
Smoked: A rich and smoky flavor that uniquely compliments the texture of Original Plymouth.
East Meadow: A rich texture with buttery flavors and hints of clover and wildflowers. It has a smooth and open bodied appearance, providing a long and pleasant finish. Aged 3-4 months.
Garlic Peppercorn: This cheese has green peppercorns, onion, garlic, & red pepper added to its original recipe, resulting in wonderful smooth creamy & complex flavors. Great in omelets, macaroni & cheese, sandwiches, etc. Garlic Peppercorn is
aged 3 months.
Sage & Herb: A savory classic, with the addition of sage, thyme, rosemary, lavender, and oregano. Sage and Herbs is aged 3-4 months.
Hunter: Hunter is the sharpest version of our classic original.
Farm Country Cheddars: Around since 1983, Farm County Cheese house is dedicated to sourcing local when making their cheddar cheeses. Milk is sourced from farms within miles of the creamery to insure fresh dairy for the base of their cheeses. The cows that they gather milk from are naturally raised without antibiotics and are hormone free. Try their 27 different flavors! Pasteurized Cow’s Milk, Lakeview, Michigan.

Alpen Style & Swiss

Emmenthaler Swiss: What a versatile cheese! Great with fruit, on a sandwich or the base for Fondue. Unpasteurized Cow’s milk is what makes this stand out. Enjoy in its bright flavors and slight toasted bitterness on the finish. This is the “Original Swiss”! Pasteurized Cow’s Milk, Switzerland. 
Gruyere: Delightfully nutty, spicy, full-flavored, and aromatic when melted. Dice into salads, grate into an omelet or melt into fondue. Un-Pasteurized Cow’s Milk, Switzerland.
President Madrigal Cheese: This French 'Swiss cheese' is made from whole milk for a delicious sweet and nutty taste. The label says 'French cheese with holes', soft and smooth. It tastes indeed similar to a mild Emmenthaler and known to be similar to a Baby Swiss in the United States. Pair with fruity red and white wines. Pasteurized Cow’s Milk, France.
Leyden: Similar to a Gouda in look and texture, this mild cheese is overrun with Cumin seeds. Taste the distinctive bitter flavor and strong, warm aroma of the cumin as it melds with the creaminess of the cheese. Pasteurized Cow’s Milk, Holland.
Butterkase: A buttery cheese with a creamy texture. Its mild pungency makes it a perfect table cheese. Great to pair with a refreshing lager or a pint of ale. Pasteurized Cow’s Milk, Germany.
Switzerland Le Gruyere: This gruyere is perfect. Taste notes of brown butter and dried fruits. Perfect to slice thinly over a salad or snack on its own. Raw Cow’s Milk, Switzerland.
Comte- A.O.C.: (Pronounced CONE-tay) Dating back to the 12c, and once used as trade currency with neighboring countries. Each 110 lb wheel takes 160 gal of milk to produce. The Montbeliarde and Simmental cows must each have a full hector to graze on fresh, unfertilized alpine pasture. Sweet and nutty with notes of brown butter. Those featuring the iconic green bell are consider to be the very best. Suggested pairing: Pinot Noir, Chardonnay. Unpasteurized Cow’s Milk, France.
Jarlsberg: Buttery, rich in texture and mild flavor, this subtly sweet cousin to the Swiss is superb. Pasteurized Cow’s Milk, Norway.
Cave Aged Gruyere: Though traditionally used in Fondue and French onion soup, this 13c Alpine has endless possibilities. Beyond being a superb melter, it is also a delicious snacking cheese. Try it with slices of apple. Rich and creamy with notes of browned butter. Suggested Pairing: Chardonnay, and Alsatian whites. Unpasteurized Cow’s Milk, Switzerland.

On Rotation

Blue 61
Cowgirl Creamery
Country Winds (Spring & Summer)
Cabot Clothbound
Dancing Goat Creamery (Spring, Summer & Fall)
Dolce Provolone
Jasper Hills Creamery
Reeding Raclette

Our Cheeses