We carry over 150 fresh varieties of cheese. Our selections will vary day to day as we continue to bring in new varieties. In addition, we only offer cheeses at their peak of freshness and ripeness. You're welcome to call ahead to place your order so it will be ready for for pick-up. Our Madison number is 973-822-0200 and the Bernardsville number is 908-766-6699.
The cheese descriptions listed below are sorted by milk type (cow, goat, sheep) and then by country.
| Cow's Milk |
| Cheese |
Country |
Tasting Notes |
Pairings |
| Roaring Forties |
Australia - Kings Island |
Strong Triple Creme Blue |
Sherry |
| Pere Joseph |
Belgium |
Semi-soft slightly pungent cheese. Made by monks |
Beer |
| Chimay |
Belgium - (Trappist Monks) |
Washed rind semi soft. Creamy rich flavor that gets stronger as the cheese ages |
Beer |
| Black Diamond |
Canada |
Zingy, sharp traditional cheddar flavor |
Full-bodied Wines, Single Malt Scotch, Beer |
| Canadian Cheddar |
Canada |
Aged for 4 years. Our sharpest cheddar, but not our most complex. Straight forward acidic sharpness |
Cabernet; Belgium Ale |
| Oka |
Canada |
Semi- firm washed rind cheese. Can be pungent at times. Originally made by Trappist Monks |
Light to Medium Red Wine (Pinot Noir) |
| Chaput Vacherin |
Canada - Quebec |
Amazing artisan cheese. Soft, mildly pungent, earthy |
Riesling |
| Dill Havarti |
Denmark |
Very mild semi soft cheese flavored with dill |
Riesling |
Tilsit
(Part skim) |
Denmark |
Similar to harvarti, but aged longer and therefore stronger in flavor |
Danish Beer |
Blue Castello
(Triple creme) |
Denmark |
Mild triple crème blue, soft and creamy. A great introductory blue. |
Chenin Blanc, Sauvignon Blanc |
| Cotswold |
England |
Crumbly Cheddar with a strong onion and chive flavor |
Ale, Porter, Stout |
| Five Counties |
England |
Mild Cheddar. Adds color to a cheese board, but not much flavor |
Beer |
| Huntsman |
England |
Layers of double Gloucester (cheddar) with stilton. |
Ports |
| Stilton (Colsten Basset) |
England - Nottinghamshire |
Classic Stilton. Crumble medium bodied blue |
Sherry, Port, Big Red Wines, Dark Beer |
| Shropshire Blue |
England - Shropshire |
Similar to Stilton. Blue becomes more intense as the cheese ages |
Bordeaux, Ports, Stouts |
Doddington
(Raw milk) |
England |
Grassy cheddar like flavors |
Lager |
Keen's Cheddar
(Raw milk) |
England |
Earthy barn yard cheddar. Smooth textured |
Scotch, Bordeaux |
Lincolnshire Poacher
(Raw milk) |
England |
Very complex cheddar with a very long finish on the palate. Rich, fruity flavors which are reminiscent of pineapple and caramelized onions with nutty undertones. |
Ale |
Montegomery's Cheddar
(Raw milk) |
England |
Flavorful cheddar with fruity notes. Natural bluing adds a bit more complexity to the cheese. |
Red Burgundy |
| Belle Etoile |
France |
Triple Cream Brie (heavy cream was added to the milk) very rich and creamy |
Pinot Noir, Prosecco, Pinot Grigio |
| Brie |
France |
Smooth soft ripened cheese. Slight mushroomy notes |
Pinot Noir, Prosecco, Pinot Grigio |
| Comte |
France |
France's answer to Gruyere. Smooth, nutty swiss like |
Roussanne, Cabernet Sauvignon |
| Delice de Bourgogne |
France |
Luscious rich creamy soft ripened cheese. A real crowd pleaser |
Champagne |
| Pierre Robert |
France |
Triple creme cheese; soft and salty |
Champagne, Sparkling Wine, Muscat, Stout Beer |
| Boursault |
France |
Luscious soft ripened cheese. Very creamy |
Champagne |
| Chaource |
France |
Soft, gooey not too mild nor too strong |
Champagne |
| Clarines |
France |
Rich, gooey cheese served out of the box. Similar to Vacherin Mont d'Or. |
Dry Riesling |
| Chatelain Camembert |
France |
Soft ripened, creamy mushroomy notes |
Light Red Wine |
| Reblochon |
France - Alsace |
Big beefy, meaty flavors |
White Alsatian Wine |
| Alsatian Munster |
France - Alsace |
Strong smelly cheese. Washed rind soft textured cheese |
White Alsatian Wine, Light Red Wine (Pinot Noir) |
| Fourme d'Ambert |
France - Auvergne |
Medium bodied blue with a semi soft, resilient texture |
Sauternes |
| Montbriac |
France - Auvergne |
Soft ripened mild blue. Invented in 1994 |
Fruity Red or White Wine |
| St. Agur |
France - Auvergne |
Wonderful creamy rich blue, but not too blue |
Sauternes |
Bleu d' Auvergne
(AOC Cheese) |
France - Auvergne |
Medium bodied blue cheese. A good all purpose cheese |
Sweet White Wine or Big Red Wine |
| Epoisses |
France - Burgundy |
Pungent, gooey, washed rind cheese. Rind is washed with Marc de Bourgogne. |
Riesling |
| Explorateur |
France - Ile-de-France |
Triple creme, creamy salty flavors |
Bordeaux |
| Brie de Meaux |
France - Meaux |
Our most flavorful brie, full mushroom flavor Our best quality brie as well. AOC designation. |
Pinot Noir, Prosecco, Pinot Grigio, Burgundy |
| Mimolette |
France - Normandy |
Aged over 12 months. Sharp nutty flavor, similar to an aged gouda in style (comes from northern France which is close to Holland) |
Robust Ales, Red Wines |
| Brillat Savarin |
France - Normandy |
Luscious triple cream. Smooth texture rich, slightly salty flavor |
Champagne, Sparkling Wine |
Le Somport
(Raw milk) |
France - Pyrenees |
Rustic yet mild in flavor. Like an aged havarti if that ever existed. |
Full-bodied Red and White Wines |
| Tomme Crayeuse |
France - Savoie |
Soft earthy, mushroomy flavors |
Savoie Wine |
| Tomme de Savoie |
France - Savoie |
Rustic semi hard cow's milk. Earthy mushroomy notes |
Light & Fruity Red or White Wines |
| Bruder Basil |
Germany |
Slightly smoked, semi soft, melts easily - great for sandwiches |
Merlot, Chardonnay |
| Allaguer Berskase |
Germany |
Nutty, swiss like flavors |
Hearty Ales |
| Champignon |
Germany |
Brie with mushrooms |
Beer |
| Hirtenkase |
Germany |
Pleasantly sharp mountain cheese. Slightly grainy texture |
Hefeweizen, Full-bodied Red Wine |
| Vlaskaas |
Holland |
Mild, sweet gouda like. Crowd pleaser. |
Beer |
| Gouda (4 year) |
Holland |
Nutty caramel flavors. |
Big Red Wine |
| Gouda (Smoked) |
Holland |
Naturally smoke cheese (as opposed to the processed logs) |
Beer |
| Parrano |
Holland |
Tastes like a cross between parmigiano reggiano and gouda. But is not a mixture of these cheeses! |
Italian Red Wine, Beer |
| Gouda (18 month) |
Holland - Northern |
Caramel, salty, grainy textured cheese |
Big Red Wine |
| Gouda (5 year) |
Holland - Northern |
Butterscotch. Flavor is more pronounced as the cheese ages |
Big Red Wine |
| Prima Donna |
Holland - Northern |
Hard and nutty like an aged gouda |
Italian Red Wine (Chianti), Beer |
| Irish Cheddar |
Ireland |
Relatively mild cheddar. Good crowd pleaser |
Beer |
| Cashel Blue |
Ireland |
Soft, creamy, generally mild blue |
Light and Fruity Red and White Wines |
| Raschera |
Italy - Cuneo |
Mild, yet really pleasant. Very milky and rich. Semi soft |
Light Red Wine, Italian White Wine |
| Gorgonzola Dolce |
Italy - Lombardy or Piedmont |
Very creamy mild blue |
Dessert Wines |
| Mountain Gorgonzola |
Italy - Lombardy or Piedmont |
creamy yet pungent blue |
Big Red Wines |
| Provolone |
Italy - Naples or Sicily |
Sharp, bold. Gets sharper with age |
Italian White Wine or Light Red Wine |
| Cacciocavalo |
Italy - Sicily |
Sharp Provolone like |
Italian White Wine |
| Fontina |
Italy - Val d'Aosta |
Smooth, medium bodied cheese. Melts well. |
Italian Full-bodied Red Wine |
| Taleggio |
Italy - Val d'Aosta |
Soft washed rind cheese. Creamy and beefy. |
Italian Full-bodied Red Wine |
| Asiago |
Italy - Veneto |
Relatively mild hard cheese. Melts well. Multipurpose cheese |
Italian White Wine, Light Red Wine |
| Montasio |
Italy - Veneto |
Mild Firm Cheese |
Light, Minerally, White Wine |
| Piave |
Italy - Veneto |
Hard, dry, nice fruity finish |
Light, Minerally, White Wine |
Bosina Robiola
(Also made with sheep's milk) |
Italy - Piedmont |
Soft ripened cheese. Creamy cow's milk jazzed up with the tang of sheep's milk |
Barbera |
Jarlsberg
(Part skim) |
Norway |
Simple swiss like flavors |
Beer |
Isle of Mull Cheddar
(Raw milk) |
Scotland - Isle of Mull |
Very rustic in style. Flavors of heather and scotch. A totally different take on cheddar. Crumbly texture |
Bordeaux |
| La Peral |
Spain - Illas |
Creamy strong blue |
Ports, Spanish Dessert Wines |
| Mahon |
Spain - Minorca |
Hard nutty cow's milk cheese. Finishes creamier rather than drier |
Beer, Madeira |
Cabrales
(Also made as a sheep/goat mix ) |
Spain - Asturias |
Very gutsy blue. Strong and powerful. Usually on the drier side. |
Full-bodied Red Wines |
| Appenzeller |
Switzerland |
Smooth textured swisss with fruity and nutty notes. Often used in fondue |
Light Red Wine |
| Emmentaler |
Switzerland |
Mild swiss. Great for Sandwiches and fondue |
Beaujolais |
| Raclette |
Switzerland |
Semi soft mild cheese. Raclette cheese is used in the traditional Swiss dish of the same name, melted over boiled potatoes. |
White Alsatian Wine |
| Tete de Moine |
Switzerland |
Strong swiss flavors |
Riesling |
| Vacherin Fribourgeois |
Switzerland - Fribourg |
Strong, pungent swiss. Add great depth to fondue recipes |
Medium Red Wine, Beer |
Gruyere
(Raw milk) |
Swizterland - Alps |
Fruity, nutty textured aged 6 months |
Big Red Wine |
Rolf Beeler Gruyere
(Raw milk) |
Swizterland - Alps |
The most amazing gruyere! Complex musty and mushroomy notes yet almost tropical in flavor. Aged 18 months |
Medium Red Wine, Fruity White Wine |
Gruyere Alpage
(Raw milk) |
Swizterland - Alps |
Nuttier than our regular gruyere. Aged 12 months |
Big Red Wine |
| Uplands Pleasant Ridge |
USA |
Award winning cheese from Wisconsin. Made to rival the great Alpine cheeses from France |
Burgundy |
| Maytag Blue |
USA - Iowa |
Dry Sharp Blue |
Light Red Wine, Sweet White Wine (Riesling) |
| Silvery Moon Camembert |
USA - Maine |
Soft ripened, creamy mushroomy notes |
Light Red Wine |
| NY Cheddar |
USA - New York |
Very mild cheddar |
Beer |
| Rogue Smokey Blue |
USA - Oregon |
Smoky sweet blue. In a league of its' own. Smoked over hazelnuts. |
Pinot Gris, Chardonnay, Fruity Red Wines |
| Cabot Cheddar |
USA - Vermont |
Wonderful round sweet caramel notes. Aged at Jasper Hill Diary |
Moderately Oaked Chardonnay |
Hooligan
(Raw milk) |
USA - Colchester, Connecticut |
Pungent washed rind cheese. Earthy notes. |
Beer, Tawny Ports, Sweet White Wines |
Bayley Hazen Blue
(Raw milk) |
USA - Northeast Kingdom, Vermont |
Pungent rustic blue. Tends to be on the dry side |
Tawney Port, Riesling |
| Goat's Milk |
| Cheese |
Country |
Tasting Notes |
Pairings |
| Fresh Chevre |
Many Countries |
In general, all fresh goat cheese are mild, zingy, and acidic. Can be dry and flaky or moist and squishy |
Sauvignon Blanc |
| Goat Brie |
Canada |
Soft ripened cheese like brie, but made with goat's milk. Mild and pleasant |
Beaujolais |
| Bucheron |
France - Poitou |
Bright acidic goat's milk. Gets more pungent as it ages |
Loire White Wine (Sancerre, Pouilly Fume) |
| Chevrot |
France |
Sharp aged, somewhat barn like flavors. Texture changes with each cheese. |
Chinon |
| Caprino Capra |
Italy - Piedmont |
Soft, fresh, mild goat's milk cheese |
Lively White Wine |
La Tur
(Made from goat, sheep and cow's milk) |
Italy - Piedmont |
60 % goat, 20 % the others. Creamy, luscious, a best seller |
Barbera |
| Goat Gouda |
Spain |
Semi-firm sweet goat cheese |
Sauvignon Blanc |
| Mont Enebro |
Spain - Avila |
Creamy with bright acidity. Award winning cheese |
Albarino |
| Montcabrer |
Spain - Catalonia |
Dry, crumbly rsutic goat's milk cheese. |
Pinot Noir |
| Garrotxa |
Spain - Garrotxa in Catalonia |
Rustic goat's milk cheese. Artisanally made |
Rioja, Ribera del Duero |
| Drunken Goat |
Spain - Jumilia |
Semi firm goat's milk cheese that has been aged in red wine. Mild. |
Rioja |
| Leonora |
Spain - Leon |
Crisp zingy brightly flavored goat's milk cheese. Can lean towards more pungent notes depending on ripeness |
Albarino |
| Capricho de Cabra |
Spain - Murciana |
Fresh Mild Flavor, not too acidic as some fresh goat's cheese can be |
Albarino |
| Patacabra |
Spain - Zaragosa or Aragon/ |
Nutty goat's milk. Can be hard or creamy depending on the batch. |
Rioja, Zinfandel, Gewuztraminer |
| Humbolt Fog |
USA - N. California (by Oregon) |
Soft ripened goat's milk cheese characterized by a vein of vegetable ash running through the middle. Zingy flavors when young. Stronger flavors on a more mature cheese |
Sauvignon Blanc |
| Bonne Bouche |
USA - Vermont |
Earthy, acidic, gets stronger with age |
Sauvignon Blanc |
Hillman Harvest
(Raw milk) |
USA - Berkshire Mts., Massachusets |
Aged raw goat's milk cheese. Sharp tangy, great depth of flavor |
Prosecco |
| Sheep's Milk |
| Cheese |
Country |
Tasting Notes |
Pairings |
Berkswell
(Raw milk) |
England - Berkswell |
Sweet caramel like flavors |
Cabernet Sauvignon, Cabernet Blend |
| Beenleigh Blue |
England - South Devon |
Sweet salty caramel flavor. Dry yet creamy texture |
Cabernet, Merlot |
| Abbaye de Bellocq |
France - Benedictine Monastery in the Pyrenees |
Slightly sweet sheep's milk cheese. Very smooth texture |
Bordeaux |
| Roquefort |
France - Midi-Pyrenees |
Creamy pungent blue |
Sauternes |
| Prince de Claverolle |
France - Pyrenees |
Silky smooth, pleasantly sweet |
Bordeaux, Rhone Red Wines |
| Bleu de Basque |
France - Pyrenees (Basque) |
Salty sweet caramel flavors. Similar to Beenleigh blue |
Sauternes, Port |
| Tomme de Levezou |
France - near Pyrenees |
sweet sheep's milk |
Burgundy, Pinot Noir |
Manouri
(Made from sheep and goat's milk) |
Greece |
Mild, Crumbly, yet creamy cheese. Great sub for ricotta salata. Great with honey and toast for breakfast |
Crisp Greek White Wine |
| Grand Old Man |
Italy - Pienza, Tuscany |
Full flavored sheep's milk. Good balance of nuttiness and acidity. Aged at least 15 months. |
Tuscan Red Wines (Montalcino or Montepulciano) |
| Moliterno |
Italy - Sardinia |
Sharp dry sheep's milk. Great shaved into salads |
Rustic Italian Red Wine |
| Corsignano |
Italy - Tuscany |
Nutty, dry sheep's milk. A very typical Pecorino Toscano |
Tuscan Red Wine |
| Pecorino Crotonese |
Italy - Tuscany |
Medium firm sheep's milk. Nuttiness is dependent on age. |
Zinfandel, Cabernet Sauvignon, Barolo |
| Pecorino Fresco |
Italy - Tuscany |
Semi soft, mild |
Light Tuscan Red Wine |
Pecorino with Truffles
(Raw milk) |
Italy - Tuscany |
Aged sheep's milk cheese stuffed with flakes of black truffles |
Chianti |
| Malvarosa |
Spain |
Nutty, aged sheep's milk |
Rioja |
| Ombra |
Spain |
Rich, elegant sheep's milk |
Rioja |
| Mirableu |
Spain - Castilla-Leon |
Creamy medium bodied blue. Great economical substitute for Roquefort. |
|
| Manchego (12 month) |
Spain - La Mancha |
Medium aged, middle of the road Manchego. This is what we refer to as Regular Manchego |
Big Spanish Red (Ribera del Duero, Rioja), Zinfandel, Shiraz |
Manchego (4 month)
(Raw milk) |
Spain - La Mancha |
Mild, sweet sheep's milk. Not as dry as some of the older manchegos |
Fruity Red and White Wines, Cava, Dry Sherry |
Manchego (8 month)
(Raw milk) |
Spain - La Mancha |
Complex raw sheep's milk. A totally different cheese. Taste side by side with a pasteurized version |
Rioja |
| Aged Marissa |
USA - Carr Valley, Wisconsin |
Nutty, grainy sheep's milk. Great depth of flavor |
Bordeaux |
Carr Valley Gran Canaria
(Made from sheep, goat and cow's milk) |
USA - Carr Valley, Wisconsin |
Mixed milk. Rund is coated in olive oil while it ages. Sweet flavors. |
Merlot |
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