Cheese Of The Day: Chällerhocker
Our cheese of the day, Chällerhocker, is an Alpine-style wheel with stunning flavor complexity and an unintentionally-created slightly creepy yet very recognizable label.
Cheese Of The Day: Cascaval
Our cheese of the day, Cascaval, often has no rind and a uniformly firm yellow paste. It’s mild, salty and slightly sharp.
Cheese Of The Day: Bay Blue
Bay Blue is a cow’s milk cheese with a natural rind and blue-green veining throughout its paste.
Cheese Of The Day: Sequatchie Cove’s Cumberland
Our cheese of the day for you is Sequatchie Cove’s Cumberland. It is typically aged between 75-90 days, during which wheels are not washed but turned.
Cheese Of The Day: Chèvrapéro
Our cheese of the day for you is Chèvrapéro. Produced using milk from the Savoie goat, this has a firm and crumbly texture that plays well on top of salad or crackers.
Cheese Of The Day: Split Creek Farm’s Marinated Feta
Our cheese of the day for you is Split Creek Farm’s Marinated Feta. Eat with your fingers and pair with a vinho verde, a red sangria, or wheat beer!
Cheese Of The Day: Humboldt Fog Haze Remix
Our cheese of the day for you is Humboldt Fog Haze Remix. Laced with a layer of lavender and hand-harvested fennel pollen, this cheese turns from dinner to dessert with a dollop of honey.
Cheese Of The Day: Burwash Rose
Our cheese of the day for you is Burwash Rose. Aged over eight weeks, then washed in English rosewater, this raw cow’s milk cheese tastes amazing with a spicy chili jam and a piece of sourdough.
Cheese Of The Day: Almnäs Tegel
Our cheese of the day for you is Almnäs Tegel. This cheese becomes richer with age; saltiness gives way to sweetness, with notes of caramel and grass.
Cheese Of The Day: 1924 Bleu
Our cheese of the day for you turophiles is 1924 Bleu. 1924 uses half cow and half sheep’s milk—for a less pungent edge to appeal to the US market.
