Our Selection

Our cheese department offers over 200 cheeses from all over the globe, each with its own character, family and flavor. Instead of the more mild flavors of mass-produced cheeses produced in large scale operations, we carry types that are aged and ripened to achieve certain aesthetics. Here you’ll find a list of the cheeses we stock.



Asiago, pronounced ah-SYAH-goh, cheese is a nutty flavored cheese that hails from Europe. Asiago cheese is healthy and nutritious addition to your daily diet. According to recent studies, Asiago cheese is low in fat and rich in protein.


Blue cheeses

Blue cheese is a general classification of cow’s milk and/or goat’s milk cheeses with a blue or blue-green mold. These complex blue veined cheeses are generally ranked as some of the best cheeses in the world. They are strong flavored, and have a unique ‘tang’ that distinguishes these cheeses.

Some of the most popular are Roquefort, Stilton, Gorgonzola and Danablu. Other varieties we offer are Berkshire Bleu, Great Hills Bleu, Valdeon Bleu, Cashel Bleu, Blue Castello, Crumbled Bleu, Danish Bleu, Blue D’auvergne, Forme d’Ambert, Maytag Bleu, Montagnola Bleu, Point Reyes, Roaring 40’s, Saga Bleu, Sheep Bleu, Shropshire Bleu, and St. Agur.


Brie is a soft cows’ cheese named after Brie, the French province in which it originated. It is very soft and savoury with a hint of ammonia. The whitish mouldy rind is typically eaten.

Brie with Chive, Cour De Leon, French, Goats Milk Brie, Light Brie, Organic Brie, Raw Milk Brie, Renomee, Ripe Brie, Rustique Brie, Super 70%, Supreme Brie, USA Brie, Brie with Garlic, Brie with Herbs, and Brie with Pepper


A firm, cow’s milk cheese that ranges in flavor from mild to sharp. Canadian cheddars are smoother, creamier, and are known for their balance of flavor and sharpness. Cheddars vary in flavor depending on the length of aging and their origin. As cheddar slowly ages, it loses moisture and its texture becomes drier and more crumbly. The optimal aging period is 5-6 years; however, for most uses three-year-old cheese is sufficient.

Canadian Cheddar, Buffalo Cheddar, Peppadew Cheddar, Caramelized Onion Cheddar, Sage Cheddar, English Cheddar, English Farmhouse, Grafton Village, Grafton Four Star, Habanero Cheddar, Horseradish Cheddar, Clothbound Zyrolo Cheddar, Vintage Irish Cheddar, New York Cheddar, Organic Cheddar, Smoked Cheddar, Wisconsin Cheddar, Tillamook, Vermont 1 year old, Vermont Mild, Vermont Private Stock, Vermont Reduced Fat, and Vermont Xsharp



Feta is a classic and famous Greek curd cheese and is made with unpasteurized milk. It was originally made with goat’s or sheep’s milk, but today much is often made commercially with pasteurized cow’s milk. The curdled milk (curdled with rennet) is separated and allowed to drain in a special mold or a cloth bag. It is cut into large slices that are salted and then packed in barrels filled with whey or brine.

Feta Crumbled, G&S Greek Feta, Bulgarian Feta, Imported Goat Feta, Imported Sheep Feta, and Marinated Feta


Fontina cheese is a classic Italian cheese, although variations are made in several other countries as well. Depending on where the cheese comes from and how long it has been aged, fontina can be semisoft to firm in texture, with a range of flavors from mild and creamy to more intense and pungent. The cheese is quite popular in Italian cuisine, especially in the region around the Alps where the cheese originates. Variations on the cheese have become popular around the world for a variety of cooked dishes as well as sandwiches. fontina cheese also makes a great table cheese. All fontinas must be made from cow’s milk. As a general rule, the milk is usually raw, and the best fontina cheese is made from milk which is as fresh as possible. The interior of the cheese tends to be a rich straw yellow to pale cream in color, and it is classically riddled with very small holes..

Danish Fontina, Fontinella, French Fontina, Italian Fontina, Swedish Fontina, and Uruguay Fontina


Goat Cheese

Goat cheese, sometimes called chevre, is a cheese product made from the milk of goats. Goat cheese comes in a wide variety of forms, although the most common is a soft, easily spread cheese. Goat cheese can also be made in hard aged varieties as well as semi firm cheeses like feta. Goat cheese is especially common in the Middle East, Africa, and some Mediterranean countries, where the hardy goat survives in areas where cows cannot. Goat milk is often used by those who are young, ill, or have a low tolerance to cows milk. Goat milk is much more similar to human milk than that of the cow, being much thinner, lower in fat, and higher in vitamin A and potassium. Although the West has popularized the cow, goat milk and goat cheese are preferred dairy products in much of the rest of the world. Because goat cheese is often made in areas where refrigeration is limited, aged goat cheeses are often heavily treated with salt to prevent decay. As a result, salt has become associated with the flavor of goat cheese, especially in the case of the heavily brined feta.

Chevre Noir, Goat Cheddar, Goat Cooneen, Goat Crumbled, Drunken Goat, Domestic Goat, French Goat, Garrotxa Goat, Goat Gouda, Humbolt Fog, Le Lingot, Marinated Goat, Willow Hill Goat (Milton, VT), Summer Tomme, Brebis, Kunik Nettle Meadow, NY Goat’s Milk with Jersey Cream, Blue Ledge Farm (Leicester, VT), Jasper Hill Farm Winnimere (Greensboro, VT), and Smoked Goat.



Gorgonzola is a traditional, creamery and co-operative, blue cheese. The greenish-blue penicillin mould imparts a sharp, spicy flavor and provides an excellent contrast to the rich, creamy cheese. Gorgonzola is made in the northern Italian village, according to which the cheese has its name, either from unpasteurized or pasteurized milk to which the mould is added. At about four weeks the cheeses are pierced with thick needles to encourage the spread of the mould. Gorgonzola ripens in three to six months. The cheese is usually wrapped in foil to keep it moist. Its color ranges from white to straw-yellow with an unmistakable marbled green or bluish-green mould. The taste ranges from mild to sharp, depending on age. Gorgonzola is also excellent in salads and dips.

Gorgonzola Picante, Gorgonzola Crumbled, and Gorgonzola Wisconsin






Gouda is perhaps the most famous Dutch cheese export. Gouda is often used on dessert platters, sandwiches, and at wine tastings as a palate cleanser. Depending on the age of the cheese, Gouda can be mild or strong, and is usually labeled accordingly. Gouda grows sharper as it ages, starting out very creamy and mild. Gouda is a semi firm cheese and is often smoked by dairy producers, which complicates the flavor in a way which many consumers find enjoyable.

Aged Gouda, Gouda Garden Herb, Holland Gouda, Gouda w/ Wasabi, Gouda w/ Mustard Seed, Natural Smoked Gouda, Organic Gouda, Parrano, Prima Donna, Saenkanter Gouda, Smoked Goat Gouda, Smoked Gouda, and Vintage Gouda


Gruyère is one of the most famous Swiss cheeses. It is made from cow’s milk and has a nutty, slightly sweet taste with complex musty and mushroomy notes. A true classic in the Swiss Alpage tradition, Gruyère is also delicious when used in a fondue. Pair this cheese with a Champagne, Syrah, or even Zinfandel.

Cave Aged Gruyere and Swiss Gruyere


Havarti is a creamy semi-firm Danish cheese, named after the farm where it was developed at the turn of the twentieth century. Havarti is a mild cheese, similar somewhat to Tilsit or Gouda in flavor, and is peppered with small holes and irregularities. The cheese has a distinctive flavor which develops on the tongue, and can pack a subtle punch. In addition to being sold plain in blocks, Havarti is often flavored with dill, caraway, cumin or other spices.

50% Fat Free, Havarti with Caraway, Havarti with Chive, Havarti with Dill, Havarti with Herbs, Danish Havarti, Horseradish Chive, Havarti with Jalapeno, and Havarti with Pesto

Monterey Jack

Monterey Jack cheese is a cheese which originated along the central California coast, and has since spread throughout the United States. It is one of the few cheeses which can rightfully be called “American,” since it was developed in the United States, although it certainly owes inspiration to European cheeses. Two versions of Monterey Jack are available, a fresh cheese and a version called dry Jack, which tends to pop up only in specialty shops.

MJ Cabot Vermont, MJ California Jack, MJ Dry Jack, and MJ Hot Peppers



Mozzarella cheese is a sliceable curd cheese originating in Italy. Traditional mozzarella is made from water buffalo milk, and its flavor is highly prized. Most mozzarella is now made from cow’s milk.  It is a semi-soft cheese. Low-moisture mozzarella can keep refrigerated for up to a month, though some pre-shredded low-moisture mozzarella is sold with a shelf life of up to 6 months.

Fresh Mozzarella (Various shapes and sizes), Buffalo Mozzarella, Part Skim Mozzarella, Diced Mozzarella, Smoked Mozzarella, and Whole Milk Mozzarella


Parmesan Cheese

Parmesan cheese is an iconic hard cheese originally from Italy, widely used and produced all over the world. The distinctively salty, slightly granular cheese has many uses in Italian cuisine such as a topping for pastas and pizzas, and as a crucial ingredient in some sauces. In most of Europe, Parmesan cheese is referred to by its Italian name: Parmigiano-Reggiano, a reference to the regions in which the cheese is produced. To bear the Parmigiano label, Parmesan cheese must be made from cow’s milk between May and November in Modena, Parma, Reggio Emilia, or parts of Bologna and Mantova. True Parmesan cheese is molded with a stencil, indicating where and when it was made. The cheese is soaked in a brine bath and then aged for a minimum of two years before being graded for sale.

Red Parmesan Argentina, Parmesan Grated, Italian Reggiano Millesimato (aged 24 months), Parmesan Shredded, and Italian Reggiano


Pecorino Romano is a hard, salty Italian cheese, suitable primarily for grating, made out of sheep milk (the Italian word pecora, from which the name derives, means sheep). Pecorino Romano was produced in Latium up to 1884 when, due to the prohibition issued by the city council of salting the cheese inside their shops in Rome, many producers moved to the island of Sardinia. It is produced exclusively from the milk of sheep raised on the plains of Lazio and in Sardinia. Most of the cheese is now produced on the island, especially in Gavoi. Pecorino Romano was a staple in the diet for the legionaries of ancient Rome. Today, it is still made according to the original recipe and is one of Italy’s oldest cheeses.

Romano Grated, Italian Pecorino, Pepato, and Romano Shredded

Cheese Spreads


Al Capone, Bruschetta, Buffalo Blue, Caviar, Cheddar, Cheddar Blue, Cheddar Pepperoni, Chive, Crab Creole, Crabmeat Cocktail, Cucumber Onion, Garden Vegetable, Garden Supreme, Garden Yogurt Spread, Garlic Herb, Garlic Supreme, Honeycup Mustard, Horseradish Hot, Horseradish Bacon, Horseradish Leek, Jalapeno Cheddar, Jalapeno Cream Cheese, Port Wine, Salsa Supreme, Shrimp Scampi, Smoked Salmon, Smoked Salmon Supreme, Spinach Florentine, Sun Dried Tomato and Tzatziki.


Appenzeller, Armenian String Cheese, Baby Swiss, Beaufort, Bel Paese, Black Mountain, Bruder Basil, Braided Cheese, Bucheron, Cahill Guiness, Cantal, Camembert, Cambozola, Caerphilly, Champignon, Champignon, Chaumes, Cheshire, Chimay, Comte, Cotswold, Cream Cheese, Crowley, Crucola (Italy), Danbo, Delice de France, Dingle Penn, Donovan’s Darby, Doux De Montagne, Double Glouster, Dubliner, Edam, Emmental Cave Aged, Emmental Swiss, Esrom, Explorateur, Farmer Cheese, Swedish Farmer, Fromager D’Affnois Cow, Forme D’Ambert, Gjetost, Tomme Fleur Vert, Gourmandise Cherry, Gourmandise Walnut, Harlec, Huntsman, Jarlsberg, Sliced Jarlsberg, Light Jarlsberg, Jasper Hill Farm (Greensboro, VT) Landaff, Kaseri, Le Corce /L’Edel, Lappi, Leerdammer, Leicester, Leyden, Le Lingot Du Quercy, Longhorn Colby, Longhorn CoJack, Madrigal, Mahon, Manchego, Manchego Raw Milk, Manchego Campo de Montalban, Mimolette Vielle, Mont Briac, Morbier Raw Milk, Mountain, Meunster, French Val De Weiss, Oka, Ossau Irati, Peierre Robert, Petit Basque, Piave, Pont L’Eveque, Port Salut, Provolone, Imported Arruchio, Pyrenees, Raclette French, Raclette Swiss, Rambol, Reblochon, Red Dragon, Ricotta Part Skim, Ricotta Whole Milk, Ricotta Salata Dried, Roule/Herb, Royal Windsor, Sage Derby, St. Agur, St. Albray, St. Andre, St. Marcellin, St. Felicien, St. Nectaire, Stilton, Stilton w/Ginger, Stilton w/Lemon, Stilton w/Mango, Taleggio, Tarentaise, Tête de Moine, Tintern, Tomme De Savoie, Tortas, Basil Pine Nut, Smoked Salmon, AOC Ossau Irati Pyrn., Vesterbotensost, Wensleydale Plain, Wensleydale with Cranberry, Wensleydale with Fig and Honey, Windsor Red, and Yogurt Cheese.