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THE BIG CHEESE OF THE WEEK | 3/1-3/7!

Posted by Emma Blahut on

THE BIG CHEESE OF THE WEEK Green Mountain Blue Cheese, Gore Dawn Zola   For 14 generations the Boucher family has passed the farm from father to son. Rene moved the farm to Vermont in the 1940s. Today, two of his grandsons, Daniel and Denis, perform the daily operations, milking 140 Holstein, French Normandy, and Guernsey dairy cows. Gore Dawn Zola is named with a nod to cheesemaker Dawn Morin-Boucher and the road on which the farm is located, Gore Road. This cheese is well-balanced, crumbly, complex, and tangy with notes of bittersweet chocolate and mushrooms. This cheese is much firmer...

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CHEESE SHOP DEALS OF THE WEEK | 3/1-3/7!

Posted by Emma Blahut on

THE CHEESE SHOP DEALS OF THE WEEK Want to shop from home? Click here for more cheeses on sale!! Alouette Gorgonzola Crumbles ~ 4oz Gorgonzola cheese has a rich, creamy flavor that complements salads, steaks, and roasted vegetables nicely. Toss on your favorite savory dish to enhance its flavor profile. Alouette aged these crumbles 90 days to bring a big, distinct flavor to your favorite foods.  REG $5.99/ea SALE $3.99/ea SAVE $2/ea! Snowdonia Beechwood Smoked Cheddar ~5.3oz With its gently nutty texture and subtle smokey hues, Snowdonia's naturally smoked Beechwood cheese really captivates, with mellow depth and warmth. Pairs great with...

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THE BIG CHEESE OF THE WEEK | 2/15-2/22!

Posted by Emma Blahut on

THE BIG CHEESE OF THE WEEK Mifroma Swiss Fondue Kits ~14oz  Mifroma was founded in 1964 after a quarry in the Fribourg countryside was converted into a natural cheese cellar. From its beginnings as a Gruyère ripener, the company quickly established itself as the cheese specialist in Switzerland. Gruyère AOP, Emmentaler AOP, and Mountain Cheese come together in an extraordinary recipe intended to transform the joy of fondue into an experience bursting with flavor. A journey of the senses into the most beautiful parts of Switzerland. Ready to serve, this mix by Mifroma has all you need to get your fondue...

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BIG CHEESE OF THE WEEK | 2/8-2/14!

Posted by Emma Blahut on

THE BIG CHEESE OF THE WEEK Spring Brook Farm, Tubby A big old Tubby wheel of Alpine-style cheese made by Spring Brook Farm and aged at Crown Finish Caves in Brooklyn. The cheese is named for William Bunker Tubby, one of Brooklyn’s most famous architects, and designer of the Pratt Library, the home of Charles Millard Pratt, and the current home of the Brooklyn Ethical Culture building on Prospect Park West. Tubby is washed with salt brine as it ages, giving the rind a tawny hue and imparting a bit of robust beefy funk to the flavor. After aging for...

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CHEESE SHOP DEALS OF THE WEEK | 2/8-2/14!

Posted by Emma Blahut on

THE CHEESE SHOP DEALS OF THE WEEK Want to shop from home? Click here for more cheeses on sale!! Holland Truffle Gouda This cheese is made with the real deal: truffles. No artificial flavoring or fillers, such as mushrooms, are used in the production. This dedication to craft results in a more subtle truffle taste than that from a cheese artificially flavored with truffles. Great as an addition to a cheese board, or jazzing up Mac & Cheese! REG $18.99/lb SALE $12.99/lb SAVE $6/lb! Agripor Asiago Fresco Asiago Fresco is a fresh table cheese originating from the Alpine plateau of the same name. A semi-hard...

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