Smoked turkey breast, pepper jack cheese, garlic aioli, arugula

Roasted, dry-aged beef, Grafton aged cheddar, horseradish mayo, thinly sliced pickled red onion, arugula

Ham, Genoa salami, provolone, pickled red onion, tomato, extra virgin olive oil, Calabrian chili

Prosciutto, Laura Chenel goat cheese, fig jam, arugula, drizzled with fig balsamic

French ham, Brie de Meaux, Granny Smith apple

Fresh mozzarella, tomato, pesto and house dressing. Unavailable after 6:00 pm

Bob’s famous lemony tuna salad, Kalamata olives, roasted red peppers, arugula

Grafton aged cheddar, griddled to perfection

Bergkäse Gruyère and caramelized onion, griddled to perfection

Grafton Cheddar and rosemary ham on Iggy's sourdough, grilled. Named after our amazing frequent customer Ted. "Best consumed in 3's".

Marinated artichokes, roasted red peppers and arugula.

Rosette de Lyon, cornichons, Paccard raclette, course grain mustard and mayo.

Organic rosemary ham, Plough Gate Farms sea salted butter, Dijon mustard, cornichons

Choose your bread, protein, condiments, toppers and cheese.

Arugula, tomatoes, feta, olives, smoked turkey, balsamic & EVOO

Mortadella, artichokes, roasted red peppers, provolone, and arugula on a toasted baguette!

Cured meats, a selection of artisanal cheeses; accoutrements such as roasted red peppers, olives, sweet peppadews, pickled onions, cornichons, marinated artichokes. ** This item requires 24 hours notice **

Local and imported artisanal cheeses garnished with seasonal fruits and nuts. ** This item requires 24 hours notice **

A selection of pâtés, artisanal cured meats accompanied by cornichons, olives, pickled onions, dijon and whole grain mustard. ** This item requires 24 hours notice **

a prestigious, cave-aged Swiss Gruyère AOP and has rich, nutty, and complex flavors with notes of caramel, toasted nuts, and fruit, balanced by a creamy, dense texture with tiny crystals. The "1655" designation signifies a cheese made with strict adherence to traditional methods, often aged 12-14 months, and is considered a benchmark for quality, making it excellent for fondue, gratins, or cheese boards.

This Comte is made by one of the oldest producers of this variety of cheese in the world. The Rivoire and Jacquemin families have been working together to craft the finest version of Comte you can try. Aged 24 months, this cheese has a full, developed flavor and a gorgeous, slightly crystalline texture.

Made in the Bavarian Alps, Alp Blossom is a fragrant, flavorful, lively expression of its native Alpine flora. After aging, the cheese is bathed in dried herbs and colorful flowers from the surrounding meadows. A beefy, umami paste is juxtaposed with a sweet and floral rind.

Alpine cheeses like Appenzeller inspire the recipe for this Jasper Hill Creamery original. Alpha Tolman has a buttery, fruit & nut flavor when young, developing bold meaty, caramelized onion flavors as it matures. The texture is dense and pliant, easily portioned, and ideal for melting.

A unique take on classic Appenzeller, Challerhocker is a raw cow's milk Alpine cheese that is bursting with flavor. Brine washed and made with cooked curds, this cheese is nutty, salty, strong on the nose and absolutely decadent on the pallette.

When selecting Comté, the Marcel Petite cellar Master considers four key criteria: Delicacy, subtlety, intensity and depth of flavor. The ripening age is an indicator, but not the main criterion of selection. This aged 18 months, and has all the wonderful qualities of the very best Comtes.

Often, when a cheese is called cave aged, it is actually aged in a cellar. Not so for Kaltbach Le Cremeux! In 1953, cheesemakers from Lucerne found a winding network of 22 million year old sandstone caves and realized it would be the perfect place to age cheese. The humidity from the river that runs through the natural cave system allows the flavors to become deep and nutty through long aging, while remaining perfectly soft in texture.

Knockout! is a beautiful, full fat Alpine cheese that was created on accident and we're so glad it was. Rich, nutty, and perfectly salty, this one is a real treat.

Starting from a traditional Allgäu semi-hard cheese, they coat the rind with Wild Madagascar pepper, Long Pepper, tailed pepper, kampot pepper, pink berries and cardamom. Pleasantly soft and crunchy in texture, creamy and buttery in taste, with the kick and complex flavors of six different pepper varieties!

A deliciously nutty, pasteurized cow’s milk cheese from the Veneto in northern Italy, Piave is much like Parmigiana Reggiano, but better for snacking and less for grating. It has a concentrated sweet, crystalline paste with a full, tropical fruit flavor and an almost Alpine characteristic

Reading is a wash-rind cheese and aged an average of three months. It offers a unique creamy texture balanced by nutty, grassy undertones. It matures into a versatile semi-soft cheese ideally suited to melting, but it exhibits a subtle yet complex flavor profile that allows it to stand alone on any cheese plate.

Piave Vecchio is produced in the mountains of northern Italy, and is aged for a full year. Made with cow's milk, the finished cheese has a deep and full flavor, with notes of almond and a very long finish. Perfect for grating over pastas and polentas, or sliced with charcuterie.

Ossau Iraty has a distinctive appearance with a natural, brushed, and rustic rind. The interior of the cheese is firm and smooth, ranging from ivory to pale yellow. The flavor profile is rich and complex, featuring nutty, fruity, and sometimes floral notes.

A portmanteau of the French words for goat (chevre) and sheep (brebis), this cheese is a stunner. Semi firm and made in the Pyrenees region, you'll get a zesty, lemony palette with a rich and creamy finish.

Gabietou comes from Pau in the Pyrenees region of France. It is a semi-soft cheese made with a blend of raw cow's and sheep's milks. It is aged for 3-5 months, during which time the rind is washed with a water and salt brine. A beautiful texture with a deep, earthy, slightly nutty flavor makes for a truly special cheese.

P'Tit Basque is a semi-hard, creamy sheep's milk cheese from the French Pyrenees, and has a sweet, nutty flavor and smooth texture.

Caspian from Jasper Hill Farm is a raw-milk natural-rind tomme inspired by the funky Savoie-style cheeses of Eastern France, given an American twist by the cheesemakers at Jasper Hill. Cave-aged in the underground Cellars; earthy, mushroomy, and deeply satisfying — the farmhouse cheese that tastes like the Northeast Kingdom landscape it comes from.

A beautiful goat's milk tomme made by famed affineur Rodolphe le Meunier, this cheese has been rubbed with a blend of herbes de Provence, white peppercorns, juniper berries and red chiles before being cave aged for 2-3 months. The result is sweet, nutty, aromatic and herbaceous, perfect with Sauvignon Blanc or Semillon wines.

A versatile cheddar that has a supple texture and delicate flavors of fresh cream and buttered toast. It is perfect for breakfast with preserves or melted as part of your favorite dish. Pair with fresh berries, wheat beers, and sparkling wines.

This classic Vermont cheddar is washed in Fiddle Head Brewing company's flagship IPA! Sharp and with the hoppy and yeasty flavors from the beer, this one is perfect for snacking and pairing with nuts and beer!

Cabot Clothbound Cheddar / Black Label

Deliciously sweet, yet crunchy and sharp aged British cheddar.

Double Gloucester cow's milk cheese with scallions and chives, perfect for melting!

Hot and spicy cheddar blended with habanero and jalapeno peppers from an artisan producer of Vermont cheeses

Grafton’s Maple Smoked Cheddar has a mild, buttery body with heady aromas of campfire and smoked ham. A sweet finish recalls memories of toasted marshmallows.

Original Plymouth granular cheese is handmade with raw whole milk. With a similar taste and texture to cheddar, this signature cheese offers a full-bodied, sharp flavor rounded out with notes of butter, fruit and nuts. Traditionally hand-waxed, enjoy this cheese revived using the original Coolidge recipe from over 125 years ago.

Prairie Breeze is an award-winning, aged white cheddar-style cheese from Milton Creamery in Iowa, known for its unique sweet, nutty, and tangy flavor with hints of pineapple and almond, a crumbly yet creamy texture, and crunchy calcium lactate crystals.

Old Quebec 10-Year Aged Cheddar is a premium, award-winning Canadian white cheddar known for its intense sharpness, crumbly texture, and complex, lingering flavor with hints of caramel.

This Vermont cheddar from Grafton Village Cheese Co. is aged two years, for that sharp, salty, and crystalline bite. The ideal picnic cheese, casual snacking with a refinement about it.

This award winning 6 Month Cheddar is hickory wood cold smoked for six hours to give it a subtly sweet, bacon-like flavor that is pleasing to the palate without overpowering it.

Aromatic with a buttery body and earthy aromas of black truffle make this a decadent cheese worth savoring. Grafton uses both fresh truffles and truffle oil to infuse this mild cheddar throughout with the telltale truffle quality. Sweet and buttery flavors provide the anchor for the musky, sensual aromas of truffle that pervade this cheese.

Lillian is a mixed cow and sheep's milk cheese from Parish Hill up in Vermont. She is lovingly washed in a Belgian quadruple ale and aged at least three months. The resultant cheese has a light, feathery, and melty texture, with a bright and complex flavor that is sure to have you coming back for more. Pair with hard cider or local beer!

Wilde Field is a tasty pressed curd cheese made with pure Jersey cows' milk. Sharp & nutty; complex on the tongue with a bold bite of roasted coffee beans upfront, and a mellow sweetness in the finish. Firm and crumbly yet surprisingly creamy. Aged for over a year, the rind is washed in a locally made Hazy IPA from Antimony Brewing in Lenox to impart subtle flavors of wheat, hops, and citrus.

Parish Hill Humble is pudgy, bright and nutty with an edible, golden-hued rind formed through frequent washing with hard cider that is spontaneously fermented up on Parish Hill. This grows bolder as it ages, ripening reveals vegetal notes and an earthy funk.

Chemin Hatley is a farm-certified organic cheese. Its firm rind is ripened between three to eight months on wood boards, and the paste yields of floral, fruit and almond aromas. Simply a well done cow's milk cheese; no fuss but still impressive!

A deliciously creamy and plump, washed curd cheese from High Lawn Farm out in the Berkshires. Styled after a French Morbier but with a twist. The smooth, sweet, and grassy paste has a bold, hot, and smoky pepper line running through its center. Peppers are locally sourced from Kitchen Garden Farm, and give the cheese a long lingering finish that makes you want to go back for more.

Double Cream Gouda is a young Gouda from the Netherlands that is perfect for melting in a cheese sauce or just snacking on. Kiddo tested and approved!

Pittig Gouda is a 4 year aged Gouda. Our oldest Gouda here at the shop, this has the characteristic tyrosine crystals, and notes of caramel and toffee on the palette. Approachable and absolutely delicious!

Parèggio is an Italian Gouda-style cheese that is packed with flavor. It has butterscotch notes that you appreciate in an aged gouda, as well as crunchy, sharp, and nutty flavors you expect from a high- quality parmesan.

Made with a drizzle of honey added to pure goat milk for a cashew-like nutty sweetness. Slightly sweet, full of flavor, yet not strong or salty. Easy to slice, grate or cube, wonderful in salads or as a snack with fruit.

A beautiful goat's milk gouda from Holland! Hand selected by legendary cheese monger Betty Kostner, the Brabander gouda is aged only 6-9 months and combines the creamy, buttery texture of Gouda with the subtle tang of goat's milk, developing rich notes of caramel, hazelnut, and sweet cream, with a smooth, dense, and buttery paste.

This 22 month aged gouda has it all: rich creamy texture with a fudgy, perfectly balanced butterscotch sweetness, and large, well-formed crystals that pop like candy in bite after bite.

Marieke's Overjarige Gouda is produced on a woman-owned and operated creamery in Wisconsin. Aged 12-14 months, this gouda has a classic toffee note, delicate tyrosine crystals, and is immensely snackable.

Roxanne is a New England original, hailing from Maine and made on Oakland Farm in Gardiner. The cheese is a cow's milk cheese aged around 4 months and rubbed with sumac and olive oil. The result is a bright, pudgy young cheese with a dijon-y bite.

Lively Run Dairy's award-winning goat's milk hard cheese, aged 10-12 months. A bit sharp, with a milky, nutty taste.

Grated Imported Parmesan aged over 10 months.

Simply put, the best Parmigiano that exists. Incredibly snackable. Crafted by hand from milk of cows that graze in the high elevation of Benedello di Pavulo in Emilia-Romagna, wheels are then aged by Giorgio Cravero, a 5th generation affineur, in a cave at his home in Piemonte.

Genuine Fulvi Pecorino Romano is a top-rated, authentic PDO sheep's milk cheese from Lazio, Italy, produced by the Sini family in Nepi. Aged 10–12 months, this cheese uses full-fat milk, resulting in a less dry, creamy texture and a rich, sharp flavor that is less salty than Sardinian alternatives.

This cheese is made from pasteurized sheep’s milk and aged for two months before being injected with ground black truffles that infuse the paste with bold, rich flavor and a striking veined appearance.

A semi-firm goat's milk cheese from Spain washed in grape must, a byproduct of the winemaking process. Easy going and crowd pleasing, beautiful on boards, especially when paired with Spanish red wines.

Manchego 8 month

A classic Manchego, aged 6 months. Made from 100% sheep's milk, this cheese is bright, punchy, super nutty, and pairs perfectly with Rioja wines and Marcona almonds!

If you're a fan of rich, plush cheeses, I have three words for you: Délice de Bourgogne. Produced in Burgundy, this fine French cheese has a handful of exciting flavors hiding beneath its bloomy rind: salty, sour, and tart, with an intoxicating sweetness that pairs perfectly with sparkling wines or rich Pinot Noirs

Jasper Hill Farm’s Sherry Gray is an ash-ripened double-crème medallion. The eye-catching, stone-colored rind covers an interior paste with an almost whipped texture. Beyond the creamy flavor, you’ll detect notes of fresh button mushrooms and a nutty essence.

Saint Angel Triple Cream is what you'd get if butter was cheese. Decadent and rich, full fat and full of flavor, this one is the Platonic Ideal of a triple creme brie.

Pérail by Fromagerie Papillon is a creamy, mild, and runny cheese with notes of sweet grass, wildflowers, and a slight "sheepy" tang. Made from 100% sheep's milk, the one is like a classic brie with a bit more of an interesting bite.

Nettle Meadow’s Camembear puts an Adirondack twist on the traditional double crème bloomy rind we know as “camembert”. Creamy and soft at first, then molten and gooey when ripe. What makes Camembear so unique is the aging process of our Jersey cow milk which produces naturally herbaceous and earthy undertones in the cheese.

Mt Alice Organic Brie is a double creme brie from the von Trapp farmstead (the very same family as in the Sound of Music!) This cheese is a pudgy and decadent cow's milk wheel with notes of mushroom and fresh cream.

This is a lovely and decadent sheep's milk brie from France. Soft and runny with a characteristic tang, try this with a Chablis or any kind of bubbly wine for the perfect pairing.

Brie de Meaux, an AOC cheese should be matured in the regions of Seine-et-Marne, Loiret, Aube, Marne, Haut-Marne, Meuse and Yonne. This is a raw, soft, un-pasteurised cow's milk, double-creme brie with buttery, earthy, and slightly mushroomy notes.

A soft, creamy, surface-ripened cow's milk cheese. A lovely bloomy rind, it has an earthy, full flavored and creamy paste that features mushroom and nutty overtones with an extraordinary aromatic bouquet.

A classic brie from Vermont! Creamy smooth texture, rich milky flavor, buttery, with mushroom undertones.

Fleur de Brebis is a 100% Sheep's milk cheese from Fromage Le Detour in Quebec. Light, somewhat mild, and quite floral on the palette, this one is the perfect Spring and Summer cheese!

Harbison is an award-winning, soft-ripened cow's milk cheese from Jasper Hill Farm in Vermont, characterized by its spoonable, gooey texture and rustic spruce bark wrapping. Strong notes of woodsy cream from the spruce bark, as well as mustard and lemon.

Creamy, lush and sumptuous, this triple cream cheese is from Indiana. It has a soft creamy texture, with rich smooth flavors and gentle lactic tones. It ages three to eight weeks, ripening gracefully from the outside to the center.

Réo Camembert is a traditional, hand-ladled soft-ripened cheese from Normandy, France, produced by Fromagerie Réo near Lessay. Boasts a creamy texture and earthy, garlic, and broccoli notes.

Ripe, rich, and creamy. Only gently pasteurized at moderate temperatures, Camembert Le Chatelain retains most of the authentic flavors and qualities of the raw-milk cheese you can buy only in France.

A classic triple cream medallion from Lake Champlain area in Vermont!

A beautiful soft ripened triple creme with a bloomy white rind, flavored with Italian black summer truffles. Produced from cultured whole milk and cream, Champlain Triple is hand ladled into traditional crottin molds and aged approximately 10 days. It has a rich, creamy interior flavor that is offset by a delicious earthy rind with hints of mushroom.

Fresh pasteurized buffalo milk cheese from Lombardy with a creamy consistency, sweet taste, flavor and aroma of fresh milk.

Montchevre Triple Creme Goat Brie is a soft-ripened cheese with a rich, velvety texture and mild, slightly tangy flavor. It features a bloomy, edible white rind and a creamy, runny interior.

Kunik is a triple crème wheel made from goat’s milk and Jersey cow cream. It has a white rind and a tangy buttery flavor. Delicious on its own or with fruit and crackers. A wonderful addition to any cheese plate.

This buttery French cheese sets a new standard of ‘Excellence’ for Fromager d’Affinois with the addition of extra cream. Silky and indulgent, the texture is heavenly, melting beautifully on the palate. Rich, luxurious, and creamy, it delivers the ultimate indulgence for cheese lovers seeking a soft, velvety experience.

This soft-ripened sheep’s milk log is the first and best of its kind in Spain. Elegant and unique, it has a white mold rind with a fluffy, creamy interior after aging for 21 days. As the cheese ages further, the interior paste becomes firmer and the cream line along the rind more pronounced. When young, the cheese is mild and creamy, becoming more intense with age. It is excellent at both stages and has a clean, bright flavor with no intense aftertaste.

Bonde du Poitou is a fresh goat's milk cheese with a bloomy rind and a cakey interior. Rich, slightly pungent, and with a delicate texture and lingering flavor, this is the absolute perfect pairing with Sancerre wines.

One of the most popular goat cheeses worldwide, Bucherondin has a wonderfully sharp and tangy bite. Bucherondin is great for snacking, it would work fabulously crumbled over a salad or melted on a toasted baguette

A classic French goat cheese that's easily recognizable, Chabichou is a stunner with its velvety texture and tangy lactic taste. A bloomy rind gives way to a runny layer of goodness enveloping a cakey interior.

Vermont Creamery has been consciously crafting cow and goat milk-based cheeses and butters since 1984. This deliciously mild cheese log is made from cultured goat's milk and just the right amount of salt for a fresh and creamy taste. Try it spread on crackers and sandwiches, crumbled atop salads, flatbreads, and pizzas, or stuffed into ravioli, burgers, and quiches.

Délice de Poitou is a small, ash-coated goat's milk cheese from the Poitou-Charentes region of France, and has a creamy, tender texture and herbaceous, citrusy flavor. It is shaped like an oval, featuring a distinct dark grey, ash-dusted rind and a white paste.

This flower-shaped wheel of fresh Loire Valley Goat's Milk Cheese is coated with fresh tarragon and pink peppercorns. It's light and fluffy like a mousse cake. Serve it with crusty french bread and a crisp Sancerre.

With its creamy, fresh, and pillowy texture, this chèvre has won over many former goat cheese skeptics! Each batch of curds is hand-ladled, giving the cheese its light, delicate consistency. 4 oz medallions, vacuum-sealed in easy-peel packaging, with a shelf life of 120 days.

Sage Farm Fresh Chevre with Chive is a light, feathery fresh chevre from Sage Farm in Vermont, a woman owned operation that is entirely run by wind power! The care they put into production shines through in the final result, with just the freshest goat's milk cheeses often with creative additions, in this case bright chives!

Hand ladled, delicate fresh chevre from Sage Farm up in Vermont. Za'atar is gently pressed into the top of the round, the earth and savory spice mix blending in perfectly with the light lemony-ness of the chevre.

An ash ripened goat's milk cheese from Quebec! Visually striking with a strong yet balanced tang, perfect with Sancerre!

Vermont Creamery has been consciously crafting cow and goat milk-based cheeses and butters since 1984. This herby, deliciously mild cheese log is made from cultured goat's milk hand-rolled in a bright blend of basil, oregano, rosemary, and thyme. Try it spread on crackers and sandwiches, crumbled atop salads and flatbreads, or mixed into burgers, omelettes, and quiches.

From our friends at Sage Farm comes Madonna, a bloomy rind, fresh goat's milk cheese. Modeled after the Bondes of France, this cheese still holds its own with a delicate and feathery texture, and a rich, deep flavor that gets more intense with age. Enjoy with a baguette and some crisp white wines!

Capriole Tea Rose

Julianna is a goat's milk cheese from our friends at Capriole, with a mushroomy rind that is punctuated by Herbes de Provence, calendula petals, and safflower petals. Visually striking, with a beautiful herbaceous nose and a delicate, creamy palette. Perfect summer picnic cheese!

A striking fresh goat cheese from Indiana. The outside has a bloomy rind that is covered in smoked paprika, with a delicate layer running through the cheese as well. Bright and tangy with just a bit of a kick, perfect on a summertime cheese board!

A French-style ash ripened goat cheese from Indiana. The log is decadent and cakey, mild yet complex, with a gorgeous bloomy rind and a delicate runny layer within.

Sweet, creamy and intense flavor with a toasted aroma. Written up in the NYT as one of Italy's best imported cheeses! A top seller here at The Spirited Gourmet, you just can't go wrong with this crowd pleasing wonder from Piedmont. Cow's Milk, Annatto Seed, and paprika make up this beautiful, soft ripened wheel.

Castelbelbo is a soft ripened cheese from Piedmont Italy, made from a blend of cow, sheep, and goat's milk. Pudgey, somewhat mild, but with a lovely lactic bite, this one is a shop favorite for sure!

Bergamino di Bufala is an Italian cheese made from buffalo milk in the province of Bergamo, in Lombardy. Bergamino is a soft cheese, with a buttery texture, a fresh milk flavor and a slightly tangy finish.

Rocchetta comes from the Piedmont region of Italy. It is a lovely and creamy robiola combining goat's, cow's and sheep's milk as well as a touch of cow's cream into a harmonious balance of flavor. Dense, semi-soft and smooth in texture.

La Tur is a dense and creamy blend of cow, sheep, and goat's milk. The rind is soft, wrinkled, thin and delicate. The interior paste is ivory in color with a light, fluffy, mousse-like texture, becoming extremely soft and creamy under the rind. Flavors are rich and sweet with a subtle tang.

Produced from Piemontese goat’s milk, this Robiola is wrapped and aged in chestnut leaves for approximately 20 days. This type of aging causes the paste to become more compact and the final product is creamy and dense with a soft, runny layer just under the rind. The aging in chestnut leaves imparts a unique, subtle woodsy flavor to the cheese that is balanced by the intense, lush texture.

Robiola Bosina is a lovely blend of cow and sheep's milk cheese from Piedmont, with a delicate rind and creamy, gooey interior paste. Very reminiscent of brie only made in Italy, this cheese is made for fans of Italian wines and soft cheeses.

Bocconcino, or "little mouthful", is a take on the traditional Piemontese tomino. Made with 100% goat’s milk, Bocconcino has a supple, creamy texture and clean goaty flavor. When warmed, as is traditional in Piemonte, the flavors open up becoming more seductive and pungent. The cheese softens and becomes slightly oozy, contained by the thin bloomy rind.

Oma is an American original, made by Sebastian von Trapp on his family’s dairy farm in Waitsfield, Vermont and aged in the Cellars at Jasper Hill. This pudgy beauty is an approachable brine-washed cheese made with organic milk produced by the farm’s jersey cows.

Jasper Hill Willoughby Special Wash is a rotating washed rind cheese thar always honors the Vermont culinary tradition. The current iteration is washed with Oxbow Brewing's Poly Floral beer, perfect for spring and summer while retaining Willoughby's characteristic funk.

Ciresa PDO Taleggio is a whole cow's milk cheese that is brine washed, giving it its distinctive sticky, peachy rind. An intense meaty flavor and unmistakable, unique fragrance, this cheese is well known and loved. Try it with Lambrusco or other bold Italian wines.

This double cream, washed rind cheese has a soft consistency when young and breaks down to a runny and scoop-able cheese as it ages. Earthy, tangy, and savory. If you enjoy Epoisses style cheeses, this cheese may hit the spot.

Colston Bassett Stilton is a renowned, handmade British blue cheese known for its rich, creamy, and buttery flavor with a balanced, tangy finish, made using traditional hand-ladling methods that create a velvety texture.

Gorgonzola Dolce has a soft paste you will find that gentle sweetness lingers as it melts and releases a fruity tang coating all parts of your mouth. Bright, decadent, and slightly sweet, perfect to pair with fruit and nuts.

Great Hill Blue is a mild and crumbly cow's milk blue cheese from right in Massachusetts.

This American original, the nation's first smoked blue cheese, is cold-smoked for many hours over Oregon hazelnut shells. This process infuses the cheese with unique aromas of barrel-aged vanilla, bread pudding, and candied bacon. You’ll taste spicy-sweet flavors of honey, apple, and nectarine, plus a mild “blue” finish.

In our opinion, Gabriel Coulet is the best of the seven designated Roquefort producers. It is an award-winning example of this famous and ancient cheese: a very strong sheep's milk blue made in France and aged in the famous caves at Roquefort sur-Soulzon. Sharp, salty, and a classic example of refined blue cheese, this is equally at home on a cheese board as melted over a quality cut of steak.

Shropshire Blue is a classic English blue cheese that is derived from a Stilton recipe, with the addition of annatto for that rich orange color. Creamy, crumbly, and punchy, this is a beautiful after dinner cheese to pair with Port or dessert wines!

Withersbrook Blue is a cider soaked, natural rind blue cheese made with raw milk by Jasper Hill Creamery. This beautiful blue has a fruity, lactic profile with notes of honey and roasted hazelnuts followed by a lingering savory finish. Even blue cheese skeptics have been turned by this one!

Deliciously rich cultured cows' cream with a thick, creamy texture and a slightly tart, nutty flavor.

Nettle Meadows newest artisan hand-packed cheese option is a mixed milk cheese made from goat and cows milk. Blended with honey and fig for a sweet and fresh cheese.

Halloumi is the famous traditional white cheese of Cyprus which has been produced on the island for centuries. It is an un-ripened, brined cheese made from a mixture of goat's and sheep's milk. Ideal for grilling and frying!

A D.O.P product from Campania in Southern Italy, this cheese is the quintessential Neapolitan pizza cheese. Try drizzled with olive oil and chopped pistachios to bring out its refined charm.

This is a high-quality French feta made from 100% pure Lacaune sheep's milk, known for its creamy, rich texture and mild, tangy flavor. Produced in Southern France and matured in brine, it is less salty and more luscious than traditional Greek feta.

Rooted in Italian tradition, ricotta is the purest expression of simplicity turned into pleasure. Made with fresh milk and crafted with care, it embodies lightness, authenticity, and the joy of everyday cooking. Soft and delicate, Calabro’s ricotta brings warmth and comfort to every table. By choosing our products, you can select the perfect type of ricotta for your recipes. Our Hand-Dipped Ricotta offers a creamy, spoonable texture, while our Impastata Ricotta boasts a smooth, dense consistency ideal for baking and pastry creations.

A delicious, handwrapped Mozzarella made with pateurized, hormone-free cow's milk that is perfectly light and feathery. Once you try this, you'll never want to go back to the mass produced stuff again!

This is one of those cheeses you did not know you NEEDED in your life. These cheese cubes of soft goat and sheep's milk cheese are blended in a marinade with olive oil, peppercorns, fresh thyme and garlic. This is an award winning cheese that presents a refreshing citrus tang and soft, spreadable texture. It's delicious in salads, soups and sandwiches and on crusty bread. You're sure to love to this versatile, healthy treat!

Named after one of Greece's highest peaks in the northwest province of Florina, Voras Feta is exceptionally clean, firm yet supple and balanced. PDO designated cheese, the best of the best Greek feta!