Blog

Amber Kunik 6/10oz Available on the “New England” tab of the attached pre-order workbook We’re pleased to introduce a new offering from Nettle Meadow, the Amber Kunik.  Many of you already know and love the original Kunik, a dense triple crème made from a perfect balance of goat’s and cow’s milk.  To make the Amber Kunik, the cheese is then washed in both beer and...

We’re excited to introduce Baetje cheeses to the rest of the Midwest! You can find it on its own page in the attached pre-order workbook. Steve and Veronica Baetje started Baetje Farms in 2006. After a back injury deterred Steve from continuing his construction job, the Mennonite couple chose to venture into cheesemaking since they already owned a few goats. They moved to...

Made in a small town in Switzerland just west of Liechtenstein, Hornkuhkäse is no ordinary alpine cheese. The milk used is that of horned cows. In the town of Urnäsch, where the cheese is made, virtually all cows still have their horns, as opposed to the 20% in Swiss agriculture. The symbiotic relationship between animal and farmer is fundamental there, and the cheese reflects...

We are now carrying Ewereka, Central Coast’s newest cheese. Made exclusively with sheep’s milk, this cheese is modeled on a cheddar recipe, but when we’ve tasted it here, we’ve thought it was probably closer to a gouda profile. The cheese has a light acidity, but also some vanilla and toffee notes. However you want to characterize the cheese, it has drawn rave reviews...

About the Producer: Located in the Piedmont region of Italy, and named after the province of Alta Langa, Caseificio dell’Alta Langa produces exemplary soft-ripened cow, sheep and goat’s milk cheeses. This area is famous for its picturesque rolling pastures and woods and its production of fine cheeses, truffles and wine. As is the case with all of Alta Langa’s cheeses, special...

We often categorize Manchego as a basic cheese. It’s found virtually everywhere, easy to sell, and just flavorful enough to be crowd pleasing. Because of this, it’s easy to forget Manchego’s rich history and its notability. It was first mentioned in 1605 by Cervantes’s novel about the rambunctious nobleman of La Mancha, Don Quixote. It actually dates further back to the...

In celebration of summer we’re bringing in three new seasonal cheeses from Nettle Meadow. Sappy Ewe Sappy Ewe, made from a blend of sheep and cow’s milk, gets its “sappy” moniker from its maple infusion and black coating of pine ash. Striking on a cheese plate, Sappy Ewe brings hints of sweet cream, button mushrooms, herbs and earth to the table. Its center is dense...

We added a new Spanish cheese to stock, and moved two cheeses from Milton Creamery from our pre-order list to stock as well. See below for more info. Gran Capitan Curado  2/6.6 lbs Love Manchego but want to try something different? Gran Capitan Curado may be your answer. Made with 50% cow’s milk and 50% sheep’s milk, this cheese has notes of olive oil, hay, and a...

Please welcome the newest addition to the Cellars at Jasper Hill collection: Little Hosmer!  A “mini version of a new world-style brie”, this gooey cheese is approachable in flavor, with notes of cauliflower, butter, and fresh cream.  Its namesake is equally charming; a small pond in Craftsbury, Vermont, where the cheesemakers take breaks swimming and fishing. At just...

We introduced Capriole’s newest cheese in the summer of last year, and figured this was a good time to revisit. Some of you may carry it now, but others may have forgotten about it or not even noticed its launch. We’ve always felt that Capriole makes some of the best soft ripened goat cheeses in the US, and Flora stands up to expectations. If you are interested in receiving...