Appenzeller (Rolf Beeler) (Switzerland)
priced by the pound
Far from ordinary, this farmstead produced Appenzeller is selected and aged by Rolf for a flavor that is deep and savory. An extraordinary sweet bite leads a finish that lingers on the granular crunch of protein crystalization.

Asiago d'Allevo (Italy)
priced by the pound
Asiago D.O.P. is produced in two distinct ways that correspond to aging time, offering two unique cheeses. Aged Asiago ("vecchio") is reminiscent of the fragrance of yeast and dried fruit. To the touch, it is fairly solid; slightly elastic if relatively young, and harder when fully matured. The darker shades of straw yellow typical of this variety can sometimes reach the intensity of amber. The sweet taste can acquire a somewhat more savoury flavour and ranges to slightly piquant. Made of raw cows' milk.

Beechers Flagship Reserve (Washington)
priced by the pound
Flagship, their signature cheese, is a semi-hard cowÆs milk cheese with a uniquely robust, nutty flavor. Although similar to cheddar, they choose not to categorize it that way because a culture is added that is not in traditional cheddars. This culture, used in Gruyere and Emmental, reinforces the nutty aromas and creamy texture while minimizing the tang that cheddar aficionados expect. It is carefully aged for one year under the watchful eye of the cheesemaker to fully develop its complex flavor and ever-so-slight crumble.

Bergblume 'Mountain Flower (Caroline Hostettler) (Switzerland)
priced by the pound
From Switzerland, comes Bergblum, another Swiss cheese with a mountain in its name. Instead of a geographic hill this "Berg" is a Mountain Flower (" BergblumenkSse" literally translates to "Mountain Flower Cheese") and different in flavor from other Swiss cheeses. You get a sense of what the cows ate as you eat this cheese. The taste reminds me of grass and hay and pleasant barnyard aromas. Wheels of BergblumenkSse are aged in herbs and straw for six months which imparts an unusual but delightful taste.

Bergmatter (Caroline Hostettler) (Switzerland)
priced by the pound
Seasonal, because it is made from the milk during hay feeding, during the winter therefore. Aged at least 8 months it has a hint of chestnut, flowery, slightly sweet, flavors of toast, strong but not sharp. The finish is reminicent of foie gras. Pssst! ItÆs just another piece of magic by the cheese wizard.

Cabot Clothbound Cheddar (Vermont)
priced by the pound
The cheeses are produced at Cabot, and then shipped down the road to Jasper Hill Farm where they are bound in muslin and aged in their cellars for about 12 months. Look out cheese people... this cheese is crackly, crumbly and sweet, with a divine butterscotch sharpness that you won't find in any other cheese in town. A very limited number of wheels (about 200) are made each year, and who knows when my begging will align with a batch again! Best in Show award at the 2006 American Cheese Society Competition

Carr Valley Snow White Goat Cheddar (Wisconsin)
priced by the pound
An Award-winning creamy Goat Cheddar Cheese is made in large wheels and cave aged for 6 months. This quirky American original has a creamier texture than one expects from English-inspired cheddar, accented by a distinct, complexly goaty tang. Snow White beat out over 1000 cheeses to get 1st place in 2008 at the American Cheese Society Conference! Try this hot commodity today!

Comte AOC Essex 12-18 month (France)
priced by the pound
The great French alpine cheese, and the best selling AOC cheese in France, Comte is a marvel. The cheese itself is a marvel of centuries of development in cheese making, and the brand imported by Essex St. Cheese Co. is the result of generations of effort. The complex and delicate flavors of Comte develop as the result of proper curing. When the French government began selling off some assets in the 1960's , including Ft. St. Antoine high in the Jura, Marcel Petite saw an opportunity to gain an immense and perfect ripening cellar. His son, Francois, worked to protect small producers and artisan producers in the 1970's and 80's. The result is some of the finest Comte in the world. The cheese has notes of butter, nuts, earth, dried apricots,and cream, with a slight funky note and a saliva-inducing savoryness. Comte has a faint pequancy, like other alpine cheeses, but it is more subdued than Gruyere. Each wheel we sell is hand selected by Daphne Zephos on her several yearly trips to the Jura.

Neal's Yard Coolea Irish Gouda (Ireland)
priced by the pound
When the Willems family made the journey from the tuliped land of Holland to the shamrock-covered hills of Ireland over twenty years ago, they brought along their secret recipe for aged Gouda. Settling in a remote section of County Cork near Macroom, the Willems began making their Gouda-style cheese in a new country. With a smooth, caramel flavor, this cow milk cheese has an amazingly satisfying chewiness. Aged for at least twelve months, Coolea is a supremely unique cheese born from Dutch traditions and Irish terroir. Neals Yard Dairy.

Cypress Grove Lamb Chopper (California)
priced by the pound
Cypress Grove Lamb Chopper - The tastiest cheese with the hippest logo! It's the only cheese that dares sport the motto: "Born to be mild".á Here is a cheese that dares to be different. Not only is it one of the best darn Gouda style cheeses you will find, but it sports a unique, boldly different logo. The eye-catching graphic is of a lamb with sunglasses cruising along on a Harley. In that respect, it is a truly original cheese. As far as I know, it's the only cheese that has a logo!á But don't simply stop and admire the logo- dig in! Lamb Chopper is another delicious product made from 100% sheep milk; Lamb Chopper won the recipient of the Best Product of Aisle at its debut in the 2004 Winter Fancy Food Show. The flesh is a gorgeous egg-yolk yellow. The interior is a flavorful gouda-style, rich, creamy, but with just the amount of acidity to bite you back. It's delicious with dark, strong wines.á Ironically, though the logo conjures an image from the heart of modern Americana, this cheese is not made locally. Lamb Chopper is made in Holland, to Keehn's precise specifications.á It is only in Holland that she has found the abundance of consistently high quality sheep milk that she requires. It ages quietly in the caves of Holland, where it can age properly, before it is shipped to California for the finishing touches.á It's time we had fun with our cheese- it's not all culture and seriousness, but fun and deliciousness!

Cypress Grove Midnight Moon (California)
priced by the pound
Okay. Here's the good stuff. Although it's marketed by Cypress Grove in California, it's actually made by cheese makers in Holland using a traditional gouda recipe. The main difference is that it's made with goat's milk rather than the usual cow's milk and aged for one year. The flavor, which grabs you right away and hangs on, is very elusive. Is that brown-buttery? Not too strong, not too mild. Is it caramel-y? Something floral perhaps? Peanut brittle. That's it. No..... ... That's not it....... But whatever it is, it's yummy. Highly recommended.

Neal's Yard Doddington (England)
priced by the pound
Doddington was created by Neil and Margaret-Ann Maxwell of the Doddington Dairy in Northumberland England in 1993. Somewhere between a Gouda and farmhouse cheddar, it is made from raw cow's milk and aged up to 15 months on pine boards in the cool cellars of the farm. Its wheel has a traditional Gouda-style shape. Crumbly and firm, Doddington has a deep, satisfying flavor with hints of fruit and cedar. As it is both nutty and sweet, Doddington tends to be quite kid-friendly; adults find it delicious with Merlot or a traditional English

Emmentaler (Rolf Beeler) (Switzerland)
priced by the pound
Made from partly skimmed raw milk and improves with extra aging. Rolf BeelerÆs Emmental receives at least 16-18 months of age. Wheels are 175 to 200 pounds with pea-sized holes. A true delicacy that shows you the "tears of joy" when you cut it, with a flavor that inspires the gourmets around the globe.

Fiore Sardo (Italy)
priced by the pound
This traditional raw milk cheese is smoked over open fires and rubbed down with olive oil to ripen. Talk about rustic! The taste is savory & gamey with firm texture, wet smoke, and a piquant, nutty finish. This artisan Fiore Sardo is delicious with Big Reds and brings simple olive oil dressed pasta alive!

Fiscalini Bandaged Cheddar (California)
priced by the pound
Master cheesemaker Mariano Gonzalez is making his world-class raw milk cheddars using traditional methods in Modesto, California. Each wheel is aged at least 16 months before being released and the quantities are minuscule. Fiscalini Bandaged Cheddar is a true American farmstead cheddar and sings with a luxurious balance of buttery, grassy, and savory flavors. This cheese is one of the few American cheddars that can compete with the famed English Cheddars (along with Jasper Hill/Cabot from Vermont.)

Fricalin (Caroline Hostettler) (Switzerland)
priced by the pound
A classic Alpine cheese from Vacherin Country, fruity flavors and hints of pepper.

Garrotxa (Spain)
priced by the pound
Garrotxa û This raw goat's milk cheese is produced in the Catalonia region in northern Spain. It has a semi-soft and compact texture and is coated with a noticeable velvety, blue-gray mold. The flavor is milky and delicate with a hint of nuttiness and a clean, smooth finish. Garrotxa is made in the traditional manner by a small Artisanal creamery known for its consistently high quality, and it shows! Garroxta is nice with Champagne, as well as many Spanish and Portuguese varietals including Albarino, Tempranillo, Periquita, Grenache, and Madeira.

Swiss Girolle
The Swiss Girolle is creatively making its way to the United States to make exquisite cheese flowers, especially at holiday parties! Designed for use with a special cheese from Switzerland, known as Tete de Moine (or Monk's head), the Girolle is a perfect tool to make delicate floral designs that are not only fun to look at and create but are also delicious to eat. Tete de Moine sold separately.

Gouda Balarina - Aged Goat (Netherlands)
priced by the pound
In Holland, a country inundated with gouda, this is probably the most unusual export. Very different from any YOUNG gouda you have tasted this aged version is held for at least two years before release, resulting in a rough and stony wheel with a deep toffee-colored interior smattered with white patches of crystalline minerals. The taste is a caramelized, burnt sugary treasure with a similar crunchy texture to boot. The unapologetic butterscotch is well suited to giant, juicy Zinfandel.

Gouda Beemster X.O. (Holland)
priced by the pound
Beemster X-O- is revered by cheese connoisseurs for its amazing deep tastes of butterscotch, whiskey and pecan. Its deep tastes develop through natural aging of no less than 26 months in Holland.

Gouda Ewephoria (Netherlands)
priced by the pound
Ewephoria - tastes like candy -- but it's from sheep's milk! Ewephoria is a relatively new Gouda-style cheese from Holland. Unlike standard Goudas, Ewephoria is made from sheep's milk (thus the clever name) but from the same starter cultures that give traditional Gouda that candied crunch! The texture is firm, becoming drier toward the rind, and the flavor intense and sweet, with enough acidity to keep the cheese from being cloying. This is great with big fruit driven reds or even a nutty oloroso or amontillado sherry. A beer drinker would find it compatible with brews that have rich, roasted, nutty and malty flavors, such as porter and stout. Try your pick today!

Gouda Prima Donna (Netherlands)
priced by the pound
Prima Donna is a relatively mild style of a Dutch Gouda cow's milk cheese that is aged for one year. As compared to a four- or six-year Gouda, Prima Donna has a distinctly softer texture and a more subtle flavor. It has an ivory rind with a slight rose blush, a crystalline texture, and a sweet, nutty flavor with a caramel aftertaste. Prima Donna is a versatile cheese for pairing with wines yet it pairs especially well with bigger reds such as Cabernet Sauvignon or Zinfandel.

Gouda Roomano (Netherlands)
priced by the pound
Roomano is a skimmed cow's milk Gouda from Holland aged up to six years. The texture is hard and crystalline; the flavor has intense caramel and butterscotch tones. Roomano is suitable for grating as well as eating - pair this cheese with big reds or crisp, fruity whites.

Gruyere - cave aged (Switzerland)
priced by the pound
Gruyere is one of the most famous Swiss cheeses. It is made from cow's milk and has a nutty, slightly sweet taste with complex musty and mushroomy notes. Our wheels of Gruyere are aged for at least sixteen months, resulting in a slightly granular texture and a firm pGte. A true classic in the Swiss Alpage tradition, Gruyere is also delicious when used in a fondue.

Heidiland Raclette (Caroline Hostettler) (Switzerland)
priced by the pound
A classic Alpine cheese. This sweetly named cheese is stronger than you think. Very meltable and perfect in a fondue. Aged at least 8 months and made from unpasteurized cowÆs milk.

Hoch Ybrig (Rolf Beeler) (Switzerland)
priced by the pound
Hoch Ybrig is a mountain cheese made from cow's milk in Canton Schwyz, Switzerland, during the summer months. It is in the Alpage family of cheeses, developing its unique character from being washed in a white wine brine. Our Hoch Ybrig is aged by master affineur Rolf Beeler near Zurich; it has a slightly granular texture and wonderful, full-flavored nuttiness.

Neal's Yard Keens Cheddar (England)
priced by the pound
This cow's milk cheddar from Somerset, England has been made by the same family for three generations and is among England's finest farmhouse cheddars. The Keen family uses the West Country tradition of clothbinding and larding their cheeses and age the large wheels for nearly two years. Keen's Cheddar has a hard texture, distinguished grassy flavor, and hint of spiciness. Pair it with your favorite India Pale Ale, British or American. Thinking wine? Try Pinot Noir, Beaujolais, Syrah, Port, Zinfandel, Chardonnay, or Chenin Blanc. Neals Yard Dairy.

Knolle (Caroline Hostettler) (Switzerland)
priced by the piece
Dry and looking like a truffle, it can be shaved into paper-thin layers. Peppery and garlicky û adds an extra kick to any meal!

Neal's Yard Linconshire Poacher (England)
priced by the pound
On the east coast of England and edging the calmly lovely Lincolnshire Wolds, sits Ulceby Grange Farm. While Ulceby Grange has been run by Simon and Tim Jones' family since 1917, it wasn't until 1992 that Simon made the farm's first batch of cheese. Made with raw cows milk and aged at least eighteen to twenty-four months, Lincolnshire Poacher is meaty and sharp cheddar and can at times bear a surprising hint of pineapple. It was also declared to be the Supreme Champion at the British Cheese Awards!

Mahon (Spain)
priced by the pound
Hailing from the island of Menorca, Mahon is one of the few cow's milk cheeses from Spain. Mah=n boasts a certain sharpness, with a hint of a lemony and salty quality that comes from its location in the Mediterranean. Its rind contains a hard, crumbly cheddar-like texture and darkens as the wheels age. A great go-to cheese to have on hand Mah=n is tangy, intense and delicious. Aged 12 months.

Malbuner Alpage (Caroline Hostettler) (Switzerland)
priced by the pound
A Emmentaler type cheese selected by Rolf Beeler (not the tasteless imitation version) û this aged beauty has taken the Swiss classic to new levels and will change the way you feel about what we know as ôswiss cheeseö

Marieke Gouda Holland's Family Farm (Wisconsin)
priced by the pound
Marieke Aged Gouda is a sublime cheese made from an old world gouda recipe in Wisconsin. Full, rich and creamy this just leans towards n aged gouda but is a mouthful of taste! Aged 9-12 months, it has an incredible full flavor with an aftertaste that is asking for more.

Meadow Creek Appalachian (Virginia)
priced by the pound
The Meadowcreek Dairy, perched in the misty, cool emerald reaches of the Appalachian Mountains, operates a seasonal Jersey dairy at an elevation of 2,800 feet where the water is pure, the air is bright and clean, and the soils are rich and untainted. This pristine environment nurtures healthy cows which produce pure milk that is free from any synthetic hormones or antibiotics. Appalachian cheese has a supple straw color paste and a white mould rind with glimpses of pink showing through. The flavor is mild and buttery with a spicy finish and just a hint of mushroom. 1st Place - Original Recipe / Open Category Made From Cow's Milk - 2010 ACS competition

Mimolette 12 month (France)
priced by the pound
Also known in France as Boule de Lille, this cheese is very similar to Holland's Edam. Made from cow's milk, it has a dark orange, aroma less rind and goes well with beer. Originated in Nord-Pas-de-Calais, Mimolette's flavor gets stronger and its color darkens as it ages. This cheese is matured for 12 months before it is ready for sale. It is also 'unofficially' the cheese of Veuve Clicquot Champagne (see the color?)