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Category: Featured Cheese

Featured cheese products for homepage display

  • Parmigiano-Reggiano 24 Months

    Our 24-month aged Parmigiano-Reggiano comes from the hills of Emilia-Romagna, where master cheese makers have perfected this “King of Cheeses” for over 900 years. Each wheel is carefully aged in traditional caves, developing its characteristic granular texture and intense flavor.

    The Aging Process

    During its 24-month maturation, this cheese develops protein crystals that create a delightful crunch. The flavor becomes increasingly complex, with notes of brown butter, roasted nuts, and a pleasant saltiness that lingers on the palate.

    Culinary Uses

    Perfect for grating over pasta, risotto, or salads. Also exceptional when served in chunks with aged balsamic vinegar and fresh pears. Pairs wonderfully with Barolo or Chianti Classico wines.

  • Local Artisan Goat Cheese

    This artisanal goat cheese is crafted by local farmers using milk from pasture-raised goats. The result is a bright, tangy cheese with a smooth, spreadable texture and clean, fresh flavor that reflects the terroir of our region.

    Farm-to-Table Quality

    Made in small batches using traditional methods, this cheese captures the essence of fresh goat milk. The goats graze on diverse pastures, which contributes to the cheese’s complex flavor profile and seasonal variations.

    Pairing Ideas

    Spread on warm toast with honey and thyme, or crumble over mixed greens with candied pecans. Excellent with Sauvignon Blanc or Sancerre. The cheese also pairs beautifully with fresh herbs and olive oil.

  • Roquefort AOP

    This bold blue cheese from the caves of Roquefort-sur-Soulzon is made exclusively from sheep’s milk and aged in natural caves. The distinctive blue-green veining creates a strong, tangy flavor that cheese enthusiasts cherish.

    Traditional Cave Aging

    Aged for a minimum of three months in the famous Combalou caves, this cheese develops its characteristic sharp, salty flavor and creamy texture. The natural penicillium roqueforti creates the beautiful blue veining throughout.

    Tasting Notes

    Intense and complex with notes of blue mold, salt, and a distinctive sheep milk richness. The texture is creamy yet crumbly, melting smoothly on the palate with a long, savory finish.

  • Aged Gouda 18 Months

    This exceptional aged Gouda from Holland represents 18 months of careful aging, resulting in a firm, amber-colored cheese with complex caramel notes and protein crystals that add textural interest.

    Dutch Tradition

    Made using traditional Dutch methods, this Gouda is aged on wooden shelves in climate-controlled caves. The extended aging process concentrates the flavors and develops the characteristic crunchy texture.

    Flavor Development

    The aging process transforms the mild, sweet flavor of young Gouda into something much more complex. Expect notes of butterscotch, toasted nuts, and a pleasant saltiness with hints of caramel.

  • Swiss Gruyère AOP 12 Months

    Our cave-aged Gruyère from Switzerland is a testament to Alpine cheese-making tradition. Aged for 12 months in traditional caves, it develops a complex flavor profile that balances nuttiness with subtle fruity notes.

    Swiss Alpine Heritage

    Made in the Gruyère region using milk from cows that graze on Alpine meadows. The cheese is aged in humid caves where it develops its natural rind and complex interior flavors.

    Versatile Excellence

    Perfect for melting in fondues and gratins, but also exceptional when enjoyed on its own. The firm texture and rich flavor make it ideal for both cooking and cheese boards.

  • Brie de Meaux AOP

    This exceptional Brie de Meaux represents the pinnacle of French cheese-making tradition. Made in the Île-de-France region using time-honored methods, this cheese develops a rich, creamy interior beneath its distinctive white, bloomy rind.

    Tasting Profile

    The flavor is complex and nuanced, beginning with fresh, milky notes that give way to earthy, mushroom undertones. As the cheese ripens, it develops a slight tang and a luxurious, almost buttery texture that melts on the tongue.

    Serving Suggestions

    Serve at room temperature with crusty French bread, fresh pears, and a glass of Champagne. The cheese pairs beautifully with fig jam and toasted walnuts for an elegant appetizer.