Search | Tastings Gourmet Market

	Brunet Brunet is one of the many fresh Piedmontese cheeses that are so delicate they must be transported in cupcake holders. This cheese has a supple coating of mold with a dense, almost flaky paste and a runny, creamy texture towards the rind.

	La Tur Made from mixed milk -- cow, sheep and goat -- La Tur has a fluffy, mousse-like texture when ripe.

	Robiola Rocchetta A blend of cow's, sheep's, and goat's milk, Rocchetta has a creamy texture and smooth mouth feel created by affinage of only eight to ten days.

	Idiazabal Idiazabal hails from the Basque country, where it is lightly smoked over beechwood, hawthorn, or cherry.

	Bijou “Bijou” is French for “jewel” and this cheese epitomizes all that is special about goats and goats’ milk, and the making and caring for a small cheese. Bijou is made in Vermont by Allison Hooper of Vermont Butter and Cheese Company.

	Coupole An American original, Coupole is named for its shape, which looks like a snow covered dome. Coupole combines the French cheese technology of the Bijou and Bonne Bouche, yet in the landscape of cheese varieties, it stands out as a distinct goat cheese

	Lamb Chopper Born to be wild, this raw sheep’s milk cheese is buttery in color and flavor with a long, complex finish.

	Abbaye de Belloc Abbaye de Belloc (ah-BAY duh Bell-OCK) is a farmhouse-style sheep’s milk cheese from the Abbaye de Belloc, a Benedictine abbey that has made and matured the cheese for centuries. The rough rind is mottled with spots of brown, white and gray and the paste is smooth, semi-firm and dense.

	Banon de Chalais A traditional, creamy, natural-rind cheese made from cow's milk, this cheese takes its name from the market-town of Banon in Northern Provence. Wrapped in chestnut leaves and dipped in brandy the leaves turn brown at its peak ripeness.

	Bucherondin Bucherondin was one of the first French goat cheeses exported to the United States, and therefore has the honor of being what many Americans think of as “chevre”. Semi-soft, with a dense, flaky paste and a white bloomy rind, the assertive flavor of Bucherondin sharpens with age.

	Cantalet Cantalet cheese is named after the Cantalet Mountains in Auvergne, where it is produced from unpasteurized cow’s milk.

	Caprifeuille An absolutely wonderful goat’s milk cheese, Caprifeuille is young and mild. Caprifeuille has a chalky texture when young, and a crumbly texture when aged.

	Valencay Pyramid An interesting addition to any cheeseboard, the Valençay Goat Pyramid is easily recognized by its distinctive shape and its coating of salted charcoal ash.

	Le Chevrot Also known as French Crottin, this goat's milk cheese is made in the heart of France in the verdant Loire Valley.

	Chabichou de Poitou Chabichou du Poitou takes its name from the local dialect word for 'goat' derived from the Arabic 'chebli'. The size of a wine tumbler, it has crinkly skin and a nice, dense, and chalky paste that melts in the mouth. It is firm and complex with a lingering, tangy finish.

	Cypress Grove Humboldt Fog Made by Cypress Grove Farms in northern California, Humboldt Fog is a mold-ripened goat cheese with a layer of vegetable ash in the center.

	Cypress Grove Truffle Tremor Cypress Grove Truffle Tremor is a soft, bloomy-rind goat's milk cheese, studded with beautiful black truffles.

	Cypress Grove Purple Haze Purple Haze is a small disk of fresh goat's milk cheese, infused with lavender and fennel pollen.

	Brebirousse d'Argental A sheep’s milk cheese from the Lyon region of France, the Brebirousse is a lovely soft and creamy aromatic cheese. It spreads wonderfully on a sliced baguette and pairs with both a crisp dry white and a sweet ice wine.

	Honey Goat Honey Goat is a soft and creamy Belgian goat cheese with a touch of sweet honey.

	Bonne Bouche Bonne Bouche is the “flagship” of the signature line of artisanal goat cheese made by Allison Hooper, cheesemaker at Vermont Butter and Cheese Company. This hand ladled, ash-ripened cheese, “Bonne Bouche”, literally means “good mouthful”.

	BRIE DE NANGIS Brie de Nangis is smooth and has a slightly chalky center that becomes creamy with age. Packed in a nice little wooden box, it leaves France and lands in our specialty cheese shops in prime condition

	Coulommiers Like all the artisanal cheeses of the Brie family, the best Coulommiers are made from pure, high-quality cow’s milk of local herds. Encased in a thin rind of bloomy white mold, the creamy paste has the color of freshly churned butter and tastes milky with a slight nuttiness.

	Monocacy Ash Monocacy Ash is a soft-ripened half-pound cylindrical shaped artisanal soft-ripened cheese, produced in small batches by Diane Kirsch (the last name is German for "Cherry")

	Haystack Mountain Sunlight This excellent table cheese is a semi-hard, raw milk cheese, which has been aged for 60 days. Mildly piquant, has a sweet gamy flavor, aided by its semi-hard texture, which becomes creamy.

Rows: 1 - 25 of 28

1 2 | Next 3 >>

Page: 1 of 2

STORE