All your favorites. Locally and internationally-sourced staples and specialties with a large variety of sheep and goat-milk options as well as conventional cow.
Cellars at Jasper Hill, Harbison
Keep it all for yourself. Oh, all right. Share, if you must.
Harbison is a pasteurized cow, bloomy-rind, bark-wrapped cheese – a cheese that you scoop out with your most favorite large ice cream spoon, but not so gooey that it falls apart. This is a cheese that stands out among cheeses, with a bold, woodsy flavor.
Harbison even has a short movie.
Avalanche Cheese Company, Lamborn Bloomer
From Colorado, a relatively new cheese! Lamborn Bloomer is soft-ripened over just a month – Robiola-style. Only, this isn’t cow’s milk! It’s a gooey, buttery, dreamy goat milk cheese.
(Please ask us for assistance – we’ll gladly help you locate this delectable cheese.)
Uplands Cheese, Rush Creek Reserve, LIMITED TIME ONLY – 1/30/12: SOLD OUT, CHECK BACK FOR AVAILABILITY
Our cheesemonger, JB, sez: “This is the cadillac of cheese!” It could very well be a life-changing event, spooning out this cheese.
The cheesmakers at Uplands only make Rush Creek in the autumn, as the cows begin to eat the winter hay. It’s a raw cow milk cheese, aged many months to bring out the complex taste of their grass-fed cows. The cheese is wrapped in spruce, to hold the shape – which also adds an aromatic & meaty taste to the cheese.