A bloomy rind, three milk double creme pyramid with a raspberry leaf tea infusion. As unusual and special as it sounds. 1st place US Cheese Championship winner 2017, 3rd place at the World Cheese Championship 2018, and 2nd place at the ACS 2018 contest.
Brie a soft cheese with a creamy texture and a sweet taste. This one's made from sheep's milk and has a slight tangy edge. It ripens from the outside inward with herbs and seasonings enhancing its flavor.
Feta is an ancient cheese. In Homer's Odyssey, Ulysses found feta in the cave of Polyphemos the Cyclops. Feta is also a much maligned cheese, copied everywhere, made with more care for the bottom line than for flavor. Until recently anyone could call their cheese feta and the country that made the most feta in the world was Germany. Now…
A remarkably versatile fresh Feta cheese matured in brine, Valbreso Feta® achieves its unique taste and superior richness by using 100% pure Sheep’s Milk coming from a very unique breed of sheep, the Lacaune sheep, renowned for its rich and creamy milk.
Feta Voras is made in the far Northwestern corner of Greece, in the province of Florina. This is mountainous land, covered in wildflowers and herbs. It’s about as far away from the island of Lesbos and M. Tastanis’s feta as you can get and still be in Greece, but the cheese is still proper feta, recognized with the PDO protected…
Simply sheep is a semi-aged 100% sheep milk wheel. Cultured differently from many of our other bloomy rinds, it hints of buttery smooth undertones in its youth and grows more robust in flavor as it ages. 7 to 9 ounce wheels that accentuate the fresh clean flavors of our milk.
6-9 months aged. Jacob Rispens shepherds 300 Lacaune sheep, which is precisely 73 more individuals than live in Morra, the town he calls home. It’s in the far north of the Netherlands, not far from the barrier islands that protect the province of Friesland from the icy North Sea. The sheep’s fat-rich milk is made into compact 10 inch wheels…
Idiazabal is a traditional, farmhouse, hard cheese made from raw milk of Latxa or Carranza sheep in the Basque and Navarra regions of northern Spain. Idiazabal is produced in the shape of a cylinder, with a smooth and hard natural rind that is pale yellow to amber in color. The cheese has a compact texture, with a few pinprick holes.…
This pasteurized sheep's milk cheese has a dense, semi-firm texture. Its flavor is delicate with aromatic, herbaceous and fruity qualities and a rich, buttery finish.
Ready to take a walk on the mild side? Lamb Chopper, our only sheep milk cheese, has a buttery color and smooth texture. Aged three months, Lamb Chopper is a real crowd pleaser and a favorite with kids—some might even call it the “type O” cheese. Lamb Chopper is made in Holland exclusively for Cypress Grove.
This organic farmstead Manchego is made with raw Manchega sheep’s milk and aged six months. The semi-firm cheese retains a good amount of moisture during aging, giving it a creamy mouthfeel with a just a bit of crumble. It has aromas of buttered popcorn and lanolin and perfectly balances salt and sweetness with herbal, nutty notes. The Parra family has…
This organic farmstead Manchego is made with raw Manchega sheep’s milk and aged six months. The semi-firm cheese retains a good amount of moisture during aging, giving it a creamy mouthfeel with a just a bit of crumble. It has aromas of buttered popcorn and lanolin and perfectly balances salt and sweetness with herbal, nutty notes. The Parra family has…
Manchego is a DOP cheese, which can be made only from the milk of the Manchega sheep that graze in the provinces of Albacete, Ciudad Real, Cuenca and Toledo, all of which form the region of La Mancha. The best cheese is produced when the milk is the richest, between August and December. The pattern on the rind honors a…
Manchego is a DOP cheese, which can be made only from the milk of the Manchega sheep that graze in the provinces of Albacete, Ciudad Real, Cuenca and Toledo, all of which form the region of La Mancha. The best cheese is produced when the milk is the richest, between August and December. The pattern on the rind honors a…
There are fewer than ten cheesemakers left in Spain making farmstead PDO Manchego artesano with a natural rind like the one we offer at Essex St. Cheese. Farmstead means the animals live at the same farm where the cheese is made. PDO Manchego artesano is the Spanish government's seal of approval saying this is the real deal, the same great…
There are fewer than ten cheesemakers left in Spain making farmstead PDO Manchego artesano with a natural rind like the one we offer at Essex St. Cheese. Farmstead means the animals live at the same farm where the cheese is made. PDO Manchego artesano is the Spanish government's seal of approval saying this is the real deal, the same great…
This tangy, hard cheese is made from 100% sheep’s milk harvested in the countryside of Rome and produced in a nearby plant. Aged 10 months to 1 year and coated in black wax as per tradition, Fulvi® is never as hard or dry as a Pecorino Romano made in Sardinia. The richness of the whole milk produces a cheese that…
This tangy, hard cheese is made from 100% sheep’s milk harvested in the countryside of Rome and produced in a nearby plant. Aged 10 months to 1 year and coated in black wax as per tradition, Fulvi® is never as hard or dry as a Pecorino Romano made in Sardinia. The richness of the whole milk produces a cheese that…
This tangy, hard cheese is made from 100% sheep’s milk harvested in the countryside of Rome and produced nearby in our plant. Aged 10 months to 1 year and coated in black wax as per tradition, Fulvi® is never as hard or dry as a Pecorino Romano made in Sardinia. The richness of the whole milk produces a cheese that…
Pecorino Romano is a hard, salty Italian cheese, often used for grating, made out of sheep milk. It is produced exclusively from the milk of sheep. Pecorino Romano is most often used on pasta dishes. Its distinctive aromatic, pleasantly sharp, very salty flavor means that in Italian cuisine, it is preferred for some pasta dishes with highly-flavored sauces.
This Toscano is produced in the Val D’Orcia (Siena) under strict supervision of the Consorzio of Pecorino Toscano. It is aged about 6 months and has a firm texture and a rich, nutty flavor, with a lingering finish hinting of butterscotch.
Sappy Ewe is our newest bloomy rind cheese. We coat sheep and cow curds with an Adirondack maple reduction and then form the curd in a crotin size mold. We let them age to bloomy rind perfection in our aging cave and then pat them with edible pine black ash for a dramatic finish. This cheese is a true symphony…
Simply sheep is a semi-aged 100% sheep milk wheel. Cultured differently from many of our other bloomy rinds, it hints of buttery smooth undertones in its youth and grows more robust in flavor as it ages. 7 to 9 ounce wheels that accentuate the fresh clean flavors of our milk.
Simply sheep is a semi-aged 100% sheep milk wheel. Cultured differently from many of our other bloomy rinds, it hints of buttery smooth undertones in its youth and grows more robust in flavor as it ages. 7 to 9 ounce wheels that accentuate the fresh clean flavors of our milk.
Our newest tomme, this all sheep’s milk cheese has truffle bits incorporated throughout the inside. It is a great, sliceable cheese that maintains creaminess without any crumble. The sheep milk provides a wonderfully dreamy canvas for the truffle to shine.
A rustic Pyrennean-style natural rind hard cheese made with organic lamb rennet. Aged 4-12 months. Savory and nutty. This is great for a cheese plate, served with fresh apples and pears or dried apricots. It's also a wonderful addition to a potato gratin -- remove the rinds and grate it on top.
