Details
We bring you a collection of cheeses which have inspired cheesemakers the world over, born of tradition, time and place. Crunchy, nutty Parmigiano-Reggiano from Italy has been perfected by the Cravero family for five generations. Traditional farmhouse cheddar from Montgomery’s in England sings of yogurt and earth alongside lively French Roquefort, a spicy, assertive blue from Gabriel Coulet. Marcel Petite Comte from Fort St. Antoine is the king of French Alpine cheeses: subtle, with savory notes of meadow grasses and brown butter. Aged Manchego brings zesty flavors with rich nuttiness while fig jam from Spain balances and complements them all. We invite you to explore the legacy of these classics, the roots of so many modern creations.
Parmigiano Reggiano
G. Cravero, Emilia-Romagna, Italy, Raw Cow’s Milk
It takes over 4 gallons of milk to produce 2 pounds of this intensely flavorful historic cheese. Giorgio Cravero founded the family company in 1855, hand-selecting wheels of Parmigiano Reggiano, among other Italian cheeses, to undergo special aging and earn the famous G.Cravero stamp. Wheels range from “old” at 12-18 months to “ultra old” at 24-36 months. These wheels are inspected on 8 factors: age, maturing degree, fragrance, structure, paste color, consistency, rind condition and dappling. Intensely aromatic, expect notes of pineapple, browned butter, roasted almonds and a zippy finish.
Montgomery’s Farmhouse Cheddar
Neal’s Yard Dairy, London, England, Raw Cow’s Milk
Jaime Montgomery is a master craftsman. In Somerset he carefully monitors the feed of his herd to create the right balance of fat and protein in their milk. This attention to detail allows for the beautiful flaky texture and nuanced flavors that make this cheese unforgettable and a king amongst clothbound cheddars. These wheels are hand selected by Neal’s Yard Dairy, the famous British retailer and affineur committed to preserving historically traditional recipes for English and Irish cheeses. The wheels are dense and yogurty with earthy, vegetal undertones and an everlasting savory finish.
Roquefort
Gabriel Coulet, Roquefort-sur-Soulzon, France, Raw Sheep’s Milk
The original aging caves Guilhaume Coulet dug in 1872 were intended for wine cellars under his house, until he struck cheese gold. The digging uncovered an unexpected ‘flourine’ cave environment, ideal for aging Roquefort for its ability to circulate blue mold spores around the cheese as it aged. His son Gabriel carried the cheese torch forward in 1906, and the tradition continued on: the caves are currently being cultivated by the 5th generation of Coulet sons. Roquefort is known for its spicy bite and assertive flavors, set in a buttery background of sheep’s milk.
Comte
Marcel Petite, Fort St. Antoine, Jura, France, Raw Cow’s Milk
These massive wheels are crafted from the milk of Montbeliard cows and aged in an underground army fort on the border with Switzerland. After World War II Maison Marcel Petite purchased the fort from the French government for the purpose of aging his 70lb wheels of French Gruyere: Comte. Today over 60,000 wheels develop their subtle, earthy, velvety flavors on the shelves of the fort for 10 to 14 months, and ours are hand selected for an ideal flavor profile. This means notes of brown butter, meadow flowers and grasses with nuggets of crystalline crunch hidden amongst flavors of roasted hazelnuts.
Manchego Gran Riserva
Dehesa de los Llanos, La Mancha, Spain, Raw Sheep’s Milk
This Spanish classic is aged for up to one year and has been accoladed at the World Cheese Awards in London. The Manchego D.O (Denominacion de Origen) regulatory classification system stipulates that production must occur in certain provinces in the La Mancha region of Spain, from the milk of the Manchega sheep. Aging can be anywhere between sixty days and two years. Ours is exemplary, offering a rich, zesty bite and a clean and nutty barnyard finish.
Fig Jam
Mitica, Spain
This classic cheese accompaniment from the Eastern coast of Spain features the Spanish Pajarero fig, a smaller, sweeter varietal. A touch of lemon blossom honey buoys the savory sweetness of the fruit, the key to this recipe from the producer’s grandmother.
Parmigiano Reggiano
G. Cravero, Emilia-Romagna, Italy, Raw Cow’s Milk
It takes over 4 gallons of milk to produce 2 pounds of this intensely flavorful historic cheese. Giorgio Cravero founded the family company in 1855, hand-selecting wheels of Parmigiano Reggiano, among other Italian cheeses, to undergo special aging and earn the famous G.Cravero stamp. Wheels range from “old” at 12-18 months to “ultra old” at 24-36 months. These wheels are inspected on 8 factors: age, maturing degree, fragrance, structure, paste color, consistency, rind condition and dappling. Intensely aromatic, expect notes of pineapple, browned butter, roasted almonds and a zippy finish.
Montgomery’s Farmhouse Cheddar
Neal’s Yard Dairy, London, England, Raw Cow’s Milk
Jaime Montgomery is a master craftsman. In Somerset he carefully monitors the feed of his herd to create the right balance of fat and protein in their milk. This attention to detail allows for the beautiful flaky texture and nuanced flavors that make this cheese unforgettable and a king amongst clothbound cheddars. These wheels are hand selected by Neal’s Yard Dairy, the famous British retailer and affineur committed to preserving historically traditional recipes for English and Irish cheeses. The wheels are dense and yogurty with earthy, vegetal undertones and an everlasting savory finish.
Roquefort
Gabriel Coulet, Roquefort-sur-Soulzon, France, Raw Sheep’s Milk
The original aging caves Guilhaume Coulet dug in 1872 were intended for wine cellars under his house, until he struck cheese gold. The digging uncovered an unexpected ‘flourine’ cave environment, ideal for aging Roquefort for its ability to circulate blue mold spores around the cheese as it aged. His son Gabriel carried the cheese torch forward in 1906, and the tradition continued on: the caves are currently being cultivated by the 5th generation of Coulet sons. Roquefort is known for its spicy bite and assertive flavors, set in a buttery background of sheep’s milk.
Comte
Marcel Petite, Fort St. Antoine, Jura, France, Raw Cow’s Milk
These massive wheels are crafted from the milk of Montbeliard cows and aged in an underground army fort on the border with Switzerland. After World War II Maison Marcel Petite purchased the fort from the French government for the purpose of aging his 70lb wheels of French Gruyere: Comte. Today over 60,000 wheels develop their subtle, earthy, velvety flavors on the shelves of the fort for 10 to 14 months, and ours are hand selected for an ideal flavor profile. This means notes of brown butter, meadow flowers and grasses with nuggets of crystalline crunch hidden amongst flavors of roasted hazelnuts.
Manchego Gran Riserva
Dehesa de los Llanos, La Mancha, Spain, Raw Sheep’s Milk
This Spanish classic is aged for up to one year and has been accoladed at the World Cheese Awards in London. The Manchego D.O (Denominacion de Origen) regulatory classification system stipulates that production must occur in certain provinces in the La Mancha region of Spain, from the milk of the Manchega sheep. Aging can be anywhere between sixty days and two years. Ours is exemplary, offering a rich, zesty bite and a clean and nutty barnyard finish.
Fig Jam
Mitica, Spain
This classic cheese accompaniment from the Eastern coast of Spain features the Spanish Pajarero fig, a smaller, sweeter varietal. A touch of lemon blossom honey buoys the savory sweetness of the fruit, the key to this recipe from the producer’s grandmother.