Our Wild Muse Cheese is 100% grass-fed, washed-curd, washed-rind, and aged 3-4 months, so you know it is *wildly* tasty! We culture it with the yogurt we make in-house and wash it in a cherry Brett - a beer made with the wild Brettanomyces yeasts - made by our friends and neighbors using the cherries grown on our farm. A…
Unlike most Comté imported to the U.S., we choose our wheels based on a flavor, not on age or price. We take into account the time the cheese travels so it comes to you tasting like it should. The Comté we select from Marcel Petite's Fort St. Antoine aging cave will arrive at a point of ripeness where all the…
Comté is a firm pressed cheese made from the raw milk of red and white Montbeliard cows in the Jura Mountains of France in Franche-Comté. The cheese is produced in small, cooperative dairies, known as "fruitières” which collect the milk from farms within 15 miles distance only.
Unlike most Comté imported to the U.S., we choose our wheels based on a flavor, not on age or price. We take into account the time the cheese travels so it comes to you tasting like it should. The Comté we select from Marcel Petite's Fort St. Antoine aging cave will arrive at a point of ripeness where all the…
Unlike most Comté imported to the U.S., we choose our wheels based on a flavor, not on age or price. We take into account the time the cheese travels so it comes to you tasting like it should. The Comté we select from Marcel Petite's Fort St. Antoine aging cave will arrive at a point of ripeness where all the…
Unlike most Comté imported to the U.S., we choose our wheels based on a flavor, not on age or price. We take into account the time the cheese travels so it comes to you tasting like it should. The Comté we select from Marcel Petite's Fort St. Antoine aging cave will arrive at a point of ripeness where all the…
Cotswold is a variation of double glouster to which chopped onions and chives have been added. It is golden yellow to orange in color. This is a full-flavored, creamy, mild cheese, similar to cheddar. The onions and chives provide a distinctive, flavorful enhancement.
Rich in butterfat, our creme fraiche is fermented for 18 hours giving it the perfect balance of tang with hints of sweet cream. With 40% butterfat content, our cultured cream is perfect for sauces, soups, and high temperature cooking. Its gently tart flavor and inherant sweetness also make it a perfect topping for desserts.
This cheese is a tribute to small scale industrial French cheese-making. Delice de Bourgogne (Burgundy) is pasterized triple creme (75% butterfat in dry matter) marrying full-fat cow milk with fresh cream, producing an unapologetically rich, whipped delight. Unlike many straightforward triple-cremes, this one has a thin, pungent mold rind that imparts straw and mushroom aromas, complementing the buttery yellow, sweet…
Fromager d’Affinois is a brie-like cow’s milk cheese. It’s made by a French company that pioneered the use of ltra-filtration some 20 years ago. The ultra-filtration process removes water from the pasteurized milk, leaving more protein and calcium in the cheese. A classic brie is made in about 8 weeks, whereas Fromager d’Affinois is made in about 2 weeks due…
This buttery, soft cow’s milk blue cheese is produced in Novara with both morning and evening milk. The cheese is creamy, flavorful and masterfully consistent. As dolce is Italian for sweet, this is milder than Gorgonzola Piccante. It is a higher moisture blue with less veining and a sweet delicate flavor.
