Our Top Ten Cheeses (for now at least)

In no particular order:

1. Bijou, Vermont Butter + Cheese Co., pasturized goat (Vermont) $4 each
Since it's the perfect bachelor/ bachelorette cheese we sell quite of a few of these "jewels".  They are compact, smooth, mild and creamy.  They fit in your pocket too.

2. Ascutney Mountain, Cobb Hill Farm, raw cow (Vermont) $26/lb
Alpine style (cooked curd) cheese that is buttery, grassy and rich. It also has those beautiful little protein crystals! It is tasting so delicious, especially now. Step aside Comte!

3. Lingot de Quercy, Les Gariottes, pasteurized goat (Quercy, France) $13 each
Aged for merely two weeks, this beautiful gold-brick shaped cheese is pure, fresh goats milk flavor with a supple texture. It's the classic fermier or farm house cheese. We haven't met anyone who doesn't like it. In fact, we're now recommending it as the cheese that everyone likes - even Mikey. Perfect for get-togethers.

4. Brigid's Abbey, Cato Corner Farm, raw cow (Connecticut) $23/lb
A Trappist-style monastery cheese that the curds are first hand-washed in salt water. It's irresistibly creamy, dense texture with wide ranging tastes of peanuts, grass, hay and sweet cream make it perfect for all-day eating! Frittata in the morning, sandwich for lunch and oh, I don't know, by itself with a Belgian beer for dinner.  

5. Leonora, Oscar, pasteurized goat (Leon, Spain) $19/lb
A beautiful natural mold ripened brick shaped cheese that is smooth, rich and tangy - full of fresh grass sort of flavors.  Made by a very small producer (that would be Oscar)  in Castilla Leon the voluptuous Leonora has layered, complex flavors and a long long finish.  And we love it for it's "spread-ability".

6. Sophia, Capriole Farms, pasteurized goat (Indiana) $27/lb
Handladled into 1lb. barquette molds and marbled with ash, it's texture is fine and silky in the mouth, becoming more dense and velvety with age.  It is the connoisseurs (and Mid Westerners) Humbolt Fog.  
 

7. Chabis Feuille, Picandine, pasteurized goat (Loire, France) $7 each
Wrapped in a single Chestnut leaf shrug it reveals perfectly white creamy shoulders.  It is the perfectly dense, fresh and chalky little goats milk.  The flavors are tangy, bright, citrusy and slightly sweet.  

8. Brebis Blanche, 3-Corner Field Farm, pasteurized sheep (New York)  $29/lb
We'll say this very quietly and very carefully... it's so good it'll make you want to slap your mother. Yup, your mother. It's creamy, fresh and pure with pronounced grassy notes. It's like cream cheese, but with more texture and way more flavor. It's screaming to be slathered all over a toasted baquette with olive oil, salt and pepper.  It's that easy.

9. L'Amuse Gouda, Cono - Betty Koster, pasteurized cow (Beemster, Holland) $21/lb
Properly (key word here) cave aged Gouda.  A touch on the more expensive side, but well cared for, well made and most of all well enjoyed!  It offers all the highlights you're looking for - caramel, toffee, nutty and rich.  It might be so good it could replace chocolate.
 

10. Lindy Hop, Dancing Cow Farms, raw cow (Vermont) $21/lb
Named after the 1920's dance that originated in Harlem, NY, this Lindy Hop is simply a mild blue cheese.  It is complex and perfectly salty which might make you hop.  We're ready to go on the record as calling it the new Bayley Hazen Blue.  Do we spy a dance off?

And as a shameless aside...
Join us on Friday, July 16th for our second Cheese Tasting Class at 6pm.  $40 per person.  Call to reserve 617.225.0040