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We do not preportion. Cheeses are cut to order, unless by the disc or piece. Please allow time to browse, taste, cut, and discuss. Call for an appointment. Our industry is truly very demanding of our hours. Sometimes we take off for beer, wine, lunch, shopping, your party, and to sleep.
But we work many hours there. Sorry if we miss you ‘on a lark,’ but that is the business…..
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Goat Cheeses:
Jacquin Crottin de Chavignol, AOC*3 weeks4.oo ea
Jacquin ‘Pouligny’ splotched pyramid (FR)11.oo ea
Jacquin COEUR du BERRY ashed (Fr)…….7.oo ea
Les Fermier COEUR D’Alvagnac (Fr)……...5.oo ea
Vermont cryovac young logs………………..4.oo ea
Perigord Boule Truffee (Fr)…………………9.ooea
Cypress Grove “Purple Haze” (Cali)…….…5.oo ea
Tournevant Chevre Noir, aged cheddar (Can)15.oo/#
Tournevant Chevre logs, 1.6# (Can)… ……18.oo ea
Le Chevrot rinded , young (Fr)………………9.oo ea
Florette (Fr) goat octagon minis w rind……...3.oo ea
Picadine Pico, young rinded bried type (Fr)…5.oo ea
Chevre mini, Montrachet, ashed, fresh (Fr)….3.oo ea
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Some Italian stuff…
Montasio (It), gratable or plainable……………...7.oo/#
Montasio ‘Friccos (fried cheese crisps)!!!………2.oo ea
Bra Duro 6 Months (It) pressed, salted skim milk 8.oo/#
Aged Provolone, (It) workhorse pizza cheese…. 7.oo/#
Parm Reggiano (It) Made by Tutela ……………10.oo/#
Tallegio10.oo/#
Asiago, (It) aged, very popular, so hurry……….12.oo/#
Mozzarella di Buffalo Bocconcini (~~16/bag)…..6.oo ea
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The Blue Department:
Australian Roaring 40's …sharp, vieny, go port!… 11.oo/#
Irish Cashel Blue (County Tipperary)mild/creamy*10.oo/#
Bleu D’Auvergne, (Fr)*creamy, good vein, daily…..9.oo/#
Berkshire Blue (Vt)…hand made, small lot, cult….15.oo/#
Italian Gorgonzola,*Dolce soft, intense, some whiff 8.oo/#
Point Reyes Sonoma County Blue, dense, fine*..…11.oo/#
Stilton, (Eng) …you know how it is with porto?….11.oo/#
St. Agur (Fr).*Veiny, mouldy, Roquefort sub, …...12.oo/#
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Sheep Cheeses:
Pixtun, (Fr), Basque aged 3” discs, sharp*.….15.oo ea
La Serena (Spain) ripe and fragrant *………..10.oo/#
Pecorino Romano (It, single producer Marzini) 5.oo/#
Marsolino (It) soft ingots………………………9.oo/#
Petit Agour (Fr) Basque discs, sharp………….15.oo ea
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Cow's Milk Cheeses:
Some soft stuff….
Roucoulons, (Fr) camembert type, ready!!……5.oo ea
Seal Bay Aussie Triple crème…is this the best? 15.oo/#
Brie, (Fr) “Belletoile” 70% extra rich 3kg disc…11/#
Brillat Savarin (Fr) 70% triple crème…wow! ….18.ooea
Chaource (Fr) 3” disc of creamy, rinded, runny 8.oo ea
IN THE BOX OR CARTON SOFT STUFF….
Cremoulin (Fr) rinded outside, creamy paste*10.ooea
L’Edel de Clarion, rinded in the box, ready!! ..10.oo ea
Vacherin Mont D’Or , genuine farmhouse*….16.ooea
Not so soft….
Cantalet (French ‘Cheddar’)*……………….6.oo/#
Comte (Fr) Jura ‘Swiss” good table and stove 10.oo/#
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Some Cheddar stuff: ask me what color?!….
Canadian sharp, white block (40#)…….sharp…...6.oo/#
Quebec Orange Cheddar, sharp, May ’98 Xsharp.. ..8.oo/#
Grafton Vermont Classic Reserve Cheddar , .2 Y/O.7.oo/#
Grafton Vt. GOLD, the 3 Y/O (March Madness?!) ..9.oo/#
Grafton Vermont 4 yr old, 1#prints XXX sharp…..13.ooea
Irish 2 y/o County Tipperary, sharp………………..7.oo/#
Vintage Irish cheddar, X sharp…Harp or Guinness? 9.oo/#
Lincolnshire Poacher English, award winner, sharp13.oo/#
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*Raw milk selection, unpasteurized before process
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