CHEESE MENU
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Currently in our cheese case
We sell a variety of imported European and artisan domestic cheeses on a rotating basis. We also stock a range of refrigerated preserved fish. The following cheeses and fish are available for purchase this week.
Please note that, while we update this list at the beginning of each week, it is possible that our supply of any given cheese may sell out during the week. We apologize in advance if your selection is unavailable.
Fresh Cheeses and Butter
Di Bruno Bros. Cheese Spreads. Philadelphia, Pennsylvania. Cheddar cheese mixed with cream and various herbs, seasonings, spirits and/or other cheeses. Available in several combinations, including Pinot Grigio & Fig, Smoked Gouda & Beer, Port Wine, Provolone & Chain, Roasted Garlic & Herb and Gorgonzola.
Soft Cheeses
Barn First Quinby. Westfield, Vermont. A bloomy rind goat cheese, with a firm but spreadable past, and lactic, tangy flavors. And did we mention that, at an adorable 5 ounces and the ability to pair with almost any spread (sweet or savory), it’s a perfect addition to your next cheese board?
Cossanella Piedmont, Italy. With a striking orange rind and a smooth, almost spreadable paste, Cosanella has delicate flavors of milk and mushrooms. A crowdpleaser.
Four Fat Fowl St. Stephen. Stephentown, New York. A silky, decadent, triple cream bloomy-rind beauty made from Jersey Cow’s milk and fresh Jersey cream.
Le Chatelain Camembert. Normandy, France. Pretty much as close as you can come to the real thing in the U.S. (AOC protected French Camembert must be made using raw milk and therefore, because of its young age, cannot be imported into the U.S.) Made with pasteurized milk, this version still has that creamy, slight funky flavor you recall sitting streetside in Paris.
Smoked Mozzarella. Upstate New York. The classic young, stretched cow’s milk cheese made fresh from high-quality cows’ milk in upstate New York and then lightly smoked using cedar and hickory wood. Delicious on an antipasti plate or use it to punch up your pizza or pasta salads.
Cossanella Piedmont, Italy. With a striking orange rind and a smooth, almost spreadable paste, Cosanella has delicate flavors of milk and mushrooms. A crowdpleaser.
Four Fat Fowl St. Stephen. Stephentown, New York. A silky, decadent, triple cream bloomy-rind beauty made from Jersey Cow’s milk and fresh Jersey cream.
Le Chatelain Camembert. Normandy, France. Pretty much as close as you can come to the real thing in the U.S. (AOC protected French Camembert must be made using raw milk and therefore, because of its young age, cannot be imported into the U.S.) Made with pasteurized milk, this version still has that creamy, slight funky flavor you recall sitting streetside in Paris.
Smoked Mozzarella. Upstate New York. The classic young, stretched cow’s milk cheese made fresh from high-quality cows’ milk in upstate New York and then lightly smoked using cedar and hickory wood. Delicious on an antipasti plate or use it to punch up your pizza or pasta salads.
Semi-Firm Cheeses
Feta. Thessaly, Greece. Real Greek Feta made using the millennia-old recipe, which includes the use of sheep’s milk and 60 days’ aging in wooden barrels. The result is a creamy and intensely flavorful cheese that is salty and slightly briny with a hint of earthiness. Use it to punch up vegetable or grain salads, on pasta or with chunks of watermelon. Only 2% of the Feta consumed in the US comes from Greece. Eat the real thing.
Firm Cheeses
Fontina Val D’Aosta. Aosta Valley, Italy. A 6-9 month old washed-rind cow’s milk cheese. Dense, nutty, robust and aromatic. It is a wonderful melting cheese (try it in mac and cheese!) and shines on a cheese plate, especially when accompanied with dried fruits and nuts. Pair it with a Nebbiolo, Barolo or Barbaresco or a crisp white. Unpasteurized.Grafton Village 1-year Cheddar. Grafton, Vermont. As its name suggests, this is a one year old cheddar, but it tastes older and more mature. Salty and sharp, it’s a textbook aged cheddar. Available by the whole piece only (8 oz. piece). Raw and vegetarian.
Grafton Village Truffle Cheddar. Grafton, Vermont. Truffle. Cheddar. In perfect balance. What more can we say? Available by the whole piece only (8 oz. piece). Raw and vegetarian.
Gruyere. Fribourg, Switzerland. A traditional, cave-aged version of the classic cheese made in the Swiss Alps since the 1200’s. Aged for a full 12 months, it develops a rich, nutty, sweet complexity that makes it compulsively snackable and one of the most versatile cheeses around. It’s equally at home on a cheese board, mixed into a frittata, on french onion soup, in a gratin (try cauliflower for a twist!), in a grilled cheese sandwich or on a cheeseburger (just to name a few options). Raw.
Manchego (1-year old). Spain. Spain’s most famous cheese gets its recognition for good reason. Our 1-year-old version of the classic sheep’s milk cheese is sweet and complex, with notes of pineapple and the slightest hint of sheep’s milk complexity at the very end.
Grafton Village Truffle Cheddar. Grafton, Vermont. Truffle. Cheddar. In perfect balance. What more can we say? Available by the whole piece only (8 oz. piece). Raw and vegetarian.
Gruyere. Fribourg, Switzerland. A traditional, cave-aged version of the classic cheese made in the Swiss Alps since the 1200’s. Aged for a full 12 months, it develops a rich, nutty, sweet complexity that makes it compulsively snackable and one of the most versatile cheeses around. It’s equally at home on a cheese board, mixed into a frittata, on french onion soup, in a gratin (try cauliflower for a twist!), in a grilled cheese sandwich or on a cheeseburger (just to name a few options). Raw.
Manchego (1-year old). Spain. Spain’s most famous cheese gets its recognition for good reason. Our 1-year-old version of the classic sheep’s milk cheese is sweet and complex, with notes of pineapple and the slightest hint of sheep’s milk complexity at the very end.
Hard Cheeses
Bianco Sardo. Sardinia, Italy. A sheep’s milk cheese aged 6-9 months. Earthy and dry with a hint of sweetness, it is surprisingly creamy given its age.
Parmigiano Reggiano. Emilia-Romagnia, Italy. The real deal. A 24-month old Parmigiano, aged twice as long as required to be called Parmigiano Reggiano, for an added depth of flavor and nuttiness. Salty, nutty and sweet.
Pecorino Romano. Lazio, Italy. A hard sheep’s milk cheese made for almost 2,000 years. Salt, hard, tangy and sharp. Can be used for grating but also delicious on a cheese plate.
Piave Vecchio Selezione Oro. Piedmont, Italy. A 12-18 month old cow’s milk cheese. Deliciously nutty and sweet, with texture between firm and hard. A showstopper on a cheese plate. Try it if you like aged Gouda.
Parmigiano Reggiano. Emilia-Romagnia, Italy. The real deal. A 24-month old Parmigiano, aged twice as long as required to be called Parmigiano Reggiano, for an added depth of flavor and nuttiness. Salty, nutty and sweet.
Pecorino Romano. Lazio, Italy. A hard sheep’s milk cheese made for almost 2,000 years. Salt, hard, tangy and sharp. Can be used for grating but also delicious on a cheese plate.
Piave Vecchio Selezione Oro. Piedmont, Italy. A 12-18 month old cow’s milk cheese. Deliciously nutty and sweet, with texture between firm and hard. A showstopper on a cheese plate. Try it if you like aged Gouda.
Blue Cheeses
Gorgonzola (Mountain). Lombardy, Italy. A 6-9 month old cow’s milk cheese. Dense, creamy and with a medium-blue-sharpness. Equally at home for baking or in sauces as on a cheese plate.
Fish
Catsmo Gold Label Smoked Salmon. Wallkill, New York. Cold-smoked over fruitwood rather than oak (applewood and cherry wood, Catsmo’s most popular smoked salmon is delicate and silky, with a gentle smoky flavor. Kosher.
Catsmo Hot Smoked (aka “Kippered”) Salmon. Wallkill, New York. Flaky and moist with an assertive smokiness, its great on its own, alongside eggs, or for cooking in hot dishes.
Catsmo Candied Salmon. Wallkill, New York. The same as the hot-smoked salmon, but first cured in organic maple syrup. A great substitute for bacon!
Catsmo Pastrami Smoked Salmon. Wallkill, New York. Cold-smoked and cured with a proprietary mix of pastrami spices. At Russ and Daughters deli in New York, they serve is with sauerkraut, mustard and cheese on a roll! Kosher.
Catsmo Scottish Smoked Salmon. Wallkill, New York. Cured in scotch and then, unlike most of Catsmo’s other smoked salmon, Cold-smoked using oak. Sweet & buttery. Kosher.
Catsmo Daniel Boulud Tequila Cilantro (“Baja”) Smoked Salmon. Wallkill, New York. From a recipe created by acclaimed chef Daniel Boulud using Catsmo’s Scottish smoked salmon, tequila and cilantro, this might be the perfect salmon for a South Texas brunch. Kosher.
Catsmo Vodka Dill Smoked Salmon. Wallkill, New York. Cured in Russian vodka, cold-smoked and covered with fresh dill. Kosher.
Catsmo Smoked Trout. Wallkill, New York. Delicately smoked. Moist & flaky, perfect as an appetizer or for salads (both lettuce and mayonaise- or mustard-based)
Catsmo Hot Smoked (aka “Kippered”) Salmon. Wallkill, New York. Flaky and moist with an assertive smokiness, its great on its own, alongside eggs, or for cooking in hot dishes.
Catsmo Candied Salmon. Wallkill, New York. The same as the hot-smoked salmon, but first cured in organic maple syrup. A great substitute for bacon!
Catsmo Pastrami Smoked Salmon. Wallkill, New York. Cold-smoked and cured with a proprietary mix of pastrami spices. At Russ and Daughters deli in New York, they serve is with sauerkraut, mustard and cheese on a roll! Kosher.
Catsmo Scottish Smoked Salmon. Wallkill, New York. Cured in scotch and then, unlike most of Catsmo’s other smoked salmon, Cold-smoked using oak. Sweet & buttery. Kosher.
Catsmo Daniel Boulud Tequila Cilantro (“Baja”) Smoked Salmon. Wallkill, New York. From a recipe created by acclaimed chef Daniel Boulud using Catsmo’s Scottish smoked salmon, tequila and cilantro, this might be the perfect salmon for a South Texas brunch. Kosher.
Catsmo Vodka Dill Smoked Salmon. Wallkill, New York. Cured in Russian vodka, cold-smoked and covered with fresh dill. Kosher.
Catsmo Smoked Trout. Wallkill, New York. Delicately smoked. Moist & flaky, perfect as an appetizer or for salads (both lettuce and mayonaise- or mustard-based)