Bucheron (France)
priced by the pound
This log of matured chFvre is aged 6-10 weeks. It is mild and approachable with a soft, flaky paste and white bloomy rind. The assertive flavors sharpen with and and pair perfectly with Sancerre or any Sauvignon Blanc.

Mozzarella di Bufala Campana (Italy)
priced by the piece
Buffalo Mozzarella - Legend has it that mozzarella was first made when cheese curds accidentally fell into a pail of hot water in a cheese factory near Naples...and soon thereafter the first pizza was made! Actually, new cheeses are often formulated when mistakes happen, so there well may be truth in the tale! Mozzarella was first made in Italy near Naples from the rich milk of water buffalos (not North American buffalo or bison as many mistakenly think) Because it was not made from pasteurized milk and because there was little or no refrigeration the cheese had a very short shelf life and seldom left the southern region of Italy near Naples where it was made. As cheese technology advanced, refrigeration and transportation systems developed the cheese spread to other regions of the world. There are many ôimitationö mozzarella cheeses and I believe that once you taste the difference in this ôauthentic homemade southern Italian water buffalo mozzarella,ö you will be amazed! P.S. DonÆt forget our freshly sliced Prosciutto di Parma to go with it!

Burrata (Italy)
priced by the piece
What is burrata? Burrata is the greatest of fresh Italian cheeses, a sort of uber-mozzarella that offers a burst of ultra fresh dairy intensity! The outer rind of a burrata is like the freshest mozzarella youÆve ever had; as you approach the center, it becomes creamier, softer, and more unbelievably luscious. In Puglia, burrata's region of origin, the cheese turns up on restaurant tables as part of the antipasto. It looks like a ball of mozzarella with a topknot, but there is a surprise inside. Cut into the cheese, which has mozzarella's stretchy texture outside, and you will find a creamy, soft, buttery center that may spill onto the plate. No wonder the cheese derives its name from burro, Italian for butter. Essentially, burrata is mozzarella with a stuffing -- a luscious filling of mozzarella curds amalgamated with cream. The producer makes a sort of coin purse out of stretched mozzarella curd, wraps it around the stuffing and then seals it with a topknot. Finally, the burrata is packaged and shipped that day.

Cabecou du Perigord (France)
priced by the piece
CabTcou du PTrigord is a small, disk shaped cheese that is moist and gooey with hints of hazelnut. It is made only with whole goat's milk from the PTrigord region. Because of it's small size, CabTcou matures very quickly over about three weeks and is great melted on a salad or some fresh bread! Perfect for dinner parties! (2 pieces)

Capriole "Crocodile Tear" (Indiana)
priced by the piece
Take a ride through the lush and rolling hills of southern Indiana where the winters are hard and the accents grow soft and you'll stumble upon Capriole Dairy and their wonderful world of goat cheese. Deep and tangy, Crocodile Tear is a petit cone of dense, aged goat cheese. Imitating its European cousins found all over French markets, the wrinkled rind has been flicked with a russet douse of paprika.

Capriole Wabash Cannonball (Indiana)
priced by the piece
This is an organic hand-formed spherical goat's milk cheese from Indiana. The texture is denser and drier than fresh chevre with a delicate ash and mold rind. The ash coat protects the surface of the cheese and encourages the interior to ripen. A soft white mold rind grows over the ash, giving the cheeses an attractive mottled appearance. Look for a hint of citrus flavors and a touch of spiciness. Made by Judy Schad at Capriole Farm, Wabash Cannonballs have proven themselves utterly irresistible and a wonderful pair for Sauvignon Blanc. One piece weighs approximately 3 ounces.

Chabichou du Poitou (France)
priced by the piece
This wonderful goat cheese comes from Poitou, the most important goat-breeding region in France. The white paste is firm and chewy when young, but ripens to a moist, almost spreadable, texture. Goat Cheese and Sauvignon Blanc are one of the holy cheese and wine pairings of the world. ChFvre has a distinct, thick yet crumbly, stick-to-your-teeth texture and what makes Sauvignon Blanc such an amazing paring is its bracing acidity, which cuts through the unique texture perfectly. One piece weighs approximately 5 ounces.

Chabis Feille (France)
priced by the piece
Chabis Feuille - Chabis Feuille is a beautiful young goat's milk cheese wrapped in a single chestnut leaf for a dramatic presentation.á It has aádense consistency that turns creamy on the palate.á It has full fresh goat's milk flavors with a bright tanginess on the finish.

Clochette Bell Shaped Goat Cheese' (France)
priced by the piece
This beautiful, delicate little cheese is named in French for its distinctive bell shape and would ring any chevre loverÆs bell! It is moist, and soft when young, becoming more flaky in texture and intense in flavor as it ages. The eye-catching shape makes a great addition to any cheese plate.

Cowgirl Creamery Fromage Blanc (California)
priced by the pound
Used like cream cheese, fromage Blanc is a staple of the French diet. Because Cowgirl Creamery Fromage Blanc is made with whole milk instead of cream, it contains 30% less fat than cream cheese and about 80% more flavor, making it a favorite among everyone!

Crave Brothers Mozzarella Ball (Wisconsin)
priced by the piece
Fresh Mozzarella, part of Crave Brothers' new lineup of Farmstead Classics, is a milky cheese used in salads and appetizers. It is a "Pasta Filata" cheese, meaning the curds are kneaded and stretched during production, then formed into balls. This is a truly American Mozzarella.

CrFme Fraiche Kendall Farms (California)
priced by the piece
This remarkable creme fraiche made in California is the closest you can find to French Normandy creme fraiche. It is rich, velvety with a slightly tangy and nutty flavor. It is perfect for thickening sauces and soups, and is a traditional accompaniment to caviar as it smoothÆs out the saltiness of the eggs.

Crottin de Chavignol AOP (France)
priced by the piece
A goat's milk cheese made in the heart of France in the verdant Loire Valley. When the Crottin (Champcol) is young, it is slightly moist and has a tangy goat's milk flavor. As it ages, this perfect little cheese takes on a harder texture and a stronger, gamier flavor - equally as delicious!

Cypress Grove Purple Haze (California)
priced by the piece
Cypress Grove's lush and fluffy chevre, sprinkled with tender purple buds of lavender and fennel pollen. The lavender and fennel pollen add an ethereal quality to the already rich goat cheese; floral and piquant, Purple Haze tastes like spring air after a long rain.

French Feta (France)
priced by the pound
This sheepÆs milk cheese is just a touch moister, milkier and less salty than Greek feta ù but still satisfyingly salty and briny. We marinate it in grape seed oil with rosemary, thyme & garlic; similar to a recipe used at MichaelÆs Genuine Restaurant here in Miami. Try a spoonful and you wonÆt leave without it!

Fromage Fort (France)
priced by the pound
Here's an amazingly brilliant idea of what to do with all the old little pieces of cheese you have left in the fridge. The ends of the cheese, the piece you re-refrigerated one too many times, the last sliver of brie you just couldn't finish...the pieces that haunt you û you can't throw them out, yet you don't eat them either. Jacques Pepin suggests this recipe which he got from his father that is a traditional, thrifty French recipe that truly borders on the insanely brilliant. You can combine any and all your old cheeses for this one: blue, Swiss, triple creme, Parmesan, goat, sheep, cow whatever you have leftover, mournfully uneaten.

Gioia Burrata 1 pound (California)
priced by the piece
Burrata is a cheese of simplicity. Enjoyment stems from the unadulterated pureness of the burrata itself. Drizzle a thread of golden olive oil on top, then sprinkle it with coarse salt and gave it a good grinding of black pepper. Be careful because the pound of cheese will vanish before your very eyes! We receive our burrata on Wednesday; it is made in California on Monday and usually is gone by Saturday. This is a cheese with commitment; the fresher it is the more divine the taste.

Gotes Catalanes (Spain)
priced by the piece
Gotes Catalanes û Fresh ChFvre with garlic. Fresh goat cheese balls from Catalunya, Spain. These hand-rolled little drops of chFvre are mixed with parsley and garlic. Deliciously addictive they are perfect for canapTs, salads, and other quick-fix ideas!

Langa "Truf" (Italy)
priced by the piece
Truf û aptly named and short for truffle is a specialty of Caseificio dell' Alta Langa. Is a soft and moist button of goat cheese from the Piedmont region flecked with bits of black truffle. Truf has a unique earthy smell and is rich, tangy, elegant (can goats be elegant?) and very creamy. It feels soft and light in your mouth, and is moister and smoother than more usual goat cheeses. The truffles added depth and a vaguely mushroomy flavor that reminded me of goats grazing in a field.

Le Chevrot (France)
priced by the pound
A small drum of lightly aged, pasteurized goat cheese from Poitou, southwest of France's Loire Valley. The tender, brainy, edible rind softens the cheese it covers, creating a thick, silk textured cream-line. The center is moist, dense and clay-like with a sweet, tangy flavor in youth that becomes increasingly piquant and nutty with age. ItÆs a beautiful, approachable cheese that pairs easily with the crisp Sauvignon Blancs of the Loire or grassy Spanish Albari±o.

Leonora (Spain)
priced by the pound
An exceptional goat milk cheese from a small producer in Spain, Oscar has outdone himself with this brick shaped natural mold rind cheese, which envelops a compact white paste. The Artisanal production is evident from the layered complex flavor and long, lingering finish. Smooth and full-bodied with the perfect balance of acidity and tanginess.

Mascarpone (Italy)
priced by the piece
Mascarpone is one of the foods that make the food police quiver and stop dead in their tracks. It is a fresh, very rich cowÆs milk cheese ù double or triple cream (60% to 75% milk fat) ù that is sold in teensy little containers. Its texture resembles a sticky pudding and it is the color of cream.á

Nevat (Spain)
priced by the pound
Nevat must be tasted to be believed. The name comes from a Catalan word for snow, a reference to the cheese's powdery rind and perhaps also to its peculiar shape; it resembles a snow-covered mountain. The bottom is flat, but the top is gently sloped, with a nipple-like peak and deep wrinkles. The bloomy white rind gives way to a very subtle, sweet and soft cheese on the inside with a noticeable finish that ends in a pleasant tang. Striking. Tasteful yet subtle. Sweet and tangy. I could go on and on when describing Nevat.

Le Provencal Chevre with Herbs and Olive (France)
priced by the piece
This soft white cheese is a specialty from Provence: two layers of fresh goat cheeses are joinedáby a thin spreading of olive Tapenade.á The bottom layer is plain, fresh goat cheese while the top layer is flavored with savory "herbs de Provence". The texture is creamy and melting. The flavor is mild and delicate. Each cheese is presented wrapped in paper and topped with an olive and an olive leaf.

Sainte-Maure Caprifeuille (France)
priced by the pound
A delightful and elegant aged chee, in the shape of a thin log, covered with an almond-colored wrinkly rind. When young, expect a lemony tang from the moist, flaky paste. As it ages, the cheese loses moisture, and it'll become nutty and piquant. Hand-molded; made of pasteurized goat's milk in France's Loire Valley, a region famous for its goat cheeses.

Selles sur Cher (France)
priced by the piece
The quintessential Loire Valley goat's milk cheese. Mild, milky and creamy with hints of citrus. The light dusting of ash on these small discs attracts beneficial mold, protecting the subtle, gentle interior of the cheese.

Neal's Yard Ticklmore (England)
priced by the pound
Fresh, firm but slightly crumbly, Ticklemore goat's cheese, beautifully chalk white in colour with a clean slightly lemon taste is made in South Devon.

Valencay (France)
priced by the piece
Valencay û A Goat with a storyà The story goes that Valencay was once an elegant, pointy pyramid, dusted in fine black charcoal, regal and fine. Then Napoleon, on his return from an utterly failed campaign to conquer Egypt, caught sight of this stately pyramid and was so enraged that he drew his sword and lopped off its top. Reduced to a squat, trapezoid, Valencay posed less of a threat to the little man's ego, and he continued on his journey. Or so goes the story. To this day, the shape remains truncated, but the moist, heavy paste is full and melting, with sweet hay aromas and a slightly sour crumble on the tongue. A dry Sauvignon Blanc softens the goaty tang.

Vermont Butter & Cheese Co. Bijou (Vermont)
priced by the piece
With a delicate mild rind that is gently wrinkled in the French tradition, Bijou or æJewelÆ is smooth and creamy with fresh, clean, goat flavors. You might also be able to detect notes of fresh flowers and hazelnuts in this rich little round. When in France, you cannot read a menu that does not include chevre chaud. Simply cut Bijou in half and place rind side up on a baguette. Toast under the broiler for five minutes and serve with a salad. This French-Style Bistro entrTe is perfect for a gathering with friends.

Vermont Butter & Cheese Co. Bonne Bouche (Vermont)
priced by the piece
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" and is a French term used to describe a tasty morsel. Smooth, creamy, and luxurious, these rounds of ashed cheese are mild but acidic enough to remind you of fresh chevre.

Vermont Butter & Cheese Co. Coupole with Ash (Vermont)
priced by the piece
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. In fact, Coupole is milder than Bijou or Bonne Bouche, with a dense and very creamy texture and sweet rind.

Westfield Farm Capri Chocolate Chevre (Massachusetts)
priced by the piece
Wow! If the notion of a semi-sweet chocolate goat cheese appeals to you, you will positively fall in love with this entry. However, we know that the very idea of chocolate goat cheese is disconcerting to some and we understand. But in any case be forewarned: these logs are addictive.

White Stilton with Apricot (England)
priced by the pound
Weybridge, a small bloomy rind cheese is made by the Scholtens and then aged by the Cellars at Jasper Hill. Patty uses organic milk from their Dutch Belt cows to make this delightful little cheese. Aged for about two weeks, Weybridge is a delicate soft wheel with flavors of citrus and grass.

White Stilton with Blueberry (England)
priced by the pound
White Stilton, the young, immature cousin to the world famous British blue cheese, is extra creamy and deliciously tangy but somehow unfinished all by itself; thus the need to introduce some fruit! This delectable creamy-white cheese, with its flaky open texture, fresh clean flavor and honeyed-after taste is only enhanced by the delicate fruity succulence of pure sweet Blueberries.

White Stilton with Cranberries (England)
priced by the pound
White Stilton, the young, immature cousin to the world famous British blue cheese, is extra creamy and deliciously tangy but somehow unfinished all by itself; thus the need to introduce some fruit! This delectable creamy-white cheese, with its flaky open texture, fresh clean flavor and honeyed-after taste is only enhanced by the delicate fruity succulence of pure sweet Cranberries.