Cheese Menu

Cheese in our cheese case

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 the week of Sept 15 – 19.

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

None this week

Soft Cheeses

Cowgirl Creamery Mt. Tam. Pt. Reyes, California. A triple-cream, camembert-style cow’s milk cheese. Creamy, lactic deliciousness. Organic and vegetarian.

Cypress Grove Humboldt Fog. Arcata, California. An elegant, complex, three week old goat cheese. Chalky in the center and creamy at the edge of its bloomy rind, it is tangy, with classic goat cheese flavors mixing with citrus and herbal notes. It gets runnier and more tangy as it ages. Pair it with a crisp, citrusy white wine like a Vermentino. 

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.

Nettle Meadow Kunik. Thurman, New York. An individual triple-creme brie-style cheese with a twist. Made of both cows’ and goats’ milk, it’s creamy and sweet, but with a tang and complexity added by the goats’ milk. Vegetarian. Available by the whole piece only (approximately 9-10 ounces each).

Pecorino Tartufello. Tuscany, Italy. A young, earthy sheep’s milk peppered with slivers of black truffle. The springy, salty sheep’s cheese perfectly compliments the earthy truffles in this Tuscan gem, resulting in a table cheese that is deliciously exotic yet familiar.

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

Beehive Cheese Barely Buzzed. Uintah, Utah. A four-month old vegetarian cow’s milk cheese. Made in the cheddar style and hand rubbed with finely ground espresso beans, lavender and vegetable oil. It has a rich, almost beefy taste.

Bellwether Carmody. Petaluma, California. A six week old Jersey cow’s milk cheese. Firm, golden in color, buttery and slightly tangy. Sweetens as it ages. A great snacking cheese that pairs well with a crisp white wine. Also good cubed into a pasta salad.  Vegetarian.

Central Coast Creamery Goat Gouda. Paso Robles, California. A six month old, tangy, slightly nutty, and slightly sweet goat’s milk cheese. Firm.

Central Coast Creamery Seascape. Paso Robles, California. Made from a blend of cow and goat milks, Seascape is a cheddar-style cheese with a semi-firm, smooth texture. The sweetness from the cow’s milk is balanced by the slight tang from the goat’s milk, resulting in an irresistible snacking cheese. Vegetarian.

Jasper Hill Farm Vault No. 5. Greensboro, Vermont. An intriguingly different cheddar-style cheese, Vault No. 5. is smooth and meltable, but cave-aged, which imparts a complexity to its sweetness not usually seen in such a creamy cheddar.

Jasper Hill Farm Whitney. Greensboro, Vermont. A Jasper HillFarm creation, Whitney is meltably, complex and just a tad bit funky (but not too funky!) Rinsed during cheesemaking to make it more creamy, then washed during aging in a mixture of brine and spent lees from a nearby natural winery. Try it in a grilled cheese or mac and cheese or eat it on its own paired with almost any of our Alto Adige wines. Raw.

Firm Cheeses

Central Coast Creamery Midnight Moon. Holland.  Made in Holland for Central Coast Creamery here in the United States, this is a goat cheese for those who think they don’t like goat cheese. Made in the Gouda style, it is aged for 12 months, developing a sweet, brown-butter flavor. Best in class in the 2020 World Cheese Championships. Vegetarian.

Comte. France-Comté, France . An alpine cow’s milk cheese that is France’s most popular AOC cheese. Available in varying ages from 4-36 months, our slightly yonger version is meltable, with a smooth paste and savory, not sweet notes. Raw.

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.

Jasper Hill Farm Cabot Clothbound. Greensboro, Vermont. A clothbound cheddar produced by Cabot and aged at Jasper Hill, it has everything you expect from a clothbound – creaminess, crumbliness, complexity, sharpness and a hint of chivy/oniony allium goodness. The American Cheese Society’s 2006 Best in Show.

Provolone. Lombardy, Italy. A sharp, salty, tangy cow’s milk cheese aged for 9-12 months. While it’s the classic addition to Italian-American sandwiches, it’s also perfect as a counterpoint on a cheese plate. Try it and forget everything you know about mass-produced provolone.

Ubriaco Raboso. Veneto, Italy. A fruity and complex cow’s milk cheese. Washed in red wine and aged for 12 months, the wine flavor permeates the cheese, with hints of red wine and blackberry in the center and getting increasingly wine-y near the rind. The name means “drunk on Raboso,” Raboso being the red wine in which it’s washed.

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.

Fiore Sardo. Sardinia, Italy. A sheep’s milk cheese aged 8-10 months and lightly smoked. Sharp, complex and smoky. Close to the rind, the smoke gets more prominent, almost creating two cheeses in one – a smoky gem and a sharp aged pecorino.

Grana Padano. Piedmont, Italy. Made in Italy for almost 1,000 years, it is an aged cow’s milk cheese perfect for grating on pasta or including on your next cheese plate. Nutty and slightly salty, it is similar to Parmigano-Reggiano but a bit more mild. Our Grana Padano is aged over 18 months for a more concentrated flavor. Pair it with a bold red or crisp white wine.

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

Point Reyes Original Blue. Point Reyes, California. A moderately bluey blue with a creamy texture. Great on salads, steaks and burgers, mixed into porcini risotto, or on a cheese plate alongside a bold red wine. Raw and vegetarian.


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).


Antipasti service is currently on hold.

To see the other cheeses we often stock, please click here: