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Cellar-aged alpine wheel

Raw cow's milk from high pasture, aged fourteen months in our cellar until the paste turns dense and faintly crystalline. Nutty and brothy, closer to broth than butter. Good with a dark rye and a dry cider, or shaved thin over a bowl of something hot.

Washed-rind river wheel

A cow's milk wheel from a river valley dairy, its orange rind washed in brine every few days while it ages. The smell is stronger than the flavor, which runs sweet and meaty underneath. Best at room temperature with a boiled potato and a pale ale.

Clothbound farmhouse cheddar

Bound in cloth and aged in the cellar for two years, so the rind breathes and the paste dries out toward the edge. Cow's milk, sharp and crumbly, with a mineral finish that a plastic-wrapped block never develops. Pairs with a tart apple or a stout.

Fresh chevre log

Made within the week from a small goat dairy two hours north, rolled in ash to slow the rind. Tangy, chalky at the center, spreadable at the edge. Wants a drizzle of honey and something crisp underneath, nothing more.

Aged goat gouda

Goat's milk gouda aged eighteen months until it hardens and turns the color of caramel, with the same crunch of tyrosine crystals as an old parmesan. Sweeter than a cow gouda, less funky than the milk suggests. Good on its own, sliced thin.

Sheep tomme from the foothills

A firm sheep's milk tomme, aged in a cellar carved into rock, with a grey natural rind and a paste that runs from buttery at the center to firm near the edge. Milder than you would expect. Excellent with a fig preserve.

Cave-aged blue

Cow's milk pierced and aged in a natural cave until the blue veining runs edge to edge. Sharper than a mild blue, with a salted, mineral finish. We sell it in small pieces on purpose - a little goes further than people expect. Try it crumbled over a bitter greens salad.