Featured cheeses

• Seven Sisters (The Farm at Doe Run, PA)
  Farm at Doe Run’s award winning cow’s milk cheese develops a sweet buttery characteristic reminiscant of a young Gouda, with a slight acidity and a lovely of herbaceousness from their grass-fed milk.
  
  
• Herdsman (Cherry Grove Farm, NJ)
  Herdsman is a rustic, natural-rind tomme with a crumbly texture and pleasant acidity. It’s mild-mannered enough for wide appeal, but it still has that raw-milk farmstead intrigue to please serious cheese lovers.
  
  
• Mountaineer (Meadow Creek Dairy, VA)
  Mountaineer has a smooth supple texture that dissolves on the tongue, and an aroma of toasted bread with just a hint of citrus. The complex flavor starts off buttery before deepening to a roasted nuttiness, mellowing into a rich, beefy finish with a touch of caramel.

• Walden (Sequatchie Cove Creamery, TN)
  Spreadable soft cheese in the French Reblochon style. Named after Walden Ridge,  where you can get a beautiful view of the winding Tennessee River below.

• Shakerag Blue (Sequatchie Cove Creamery, TN)
  Fig-leaf wrapped blue soaked in Tennessee whiskey. This cheese takes its name from Shakerag Hollow, a place known for moonshining mischief and a bonanza of spring wildflowers.  Luscious fig leaves are steeped in Chattanooga Whiskey, and hand-wrapped around each wheel of Shakerag Blue.

• Legendary Blue (FireFly Farms, MD)
  Our Black & Blue goat cheese is soaked for a minimum of two months in Branch Bender’s Legendary Cider, giving it a sweetness and bite that keeps us coming back for more!

• Cabrita (FireFly Farms, MD)
  A small ripened chevre in the style of a French Crottin de Chavignol. Aromatic, fresh, and lusciously spreadable.

• St. Malachai (The Farm at Doe Run, PA)
  This Gouda/Alpine hybrid is one of Pennsylvania’s most award-winning cheeses. The paste is smooth yet firm with flavors reminiscent of roasted nuts, dried fruits, bourbon, toffee, and buttered toast.
• Oldwick Shepherd (Valley Shepherd Creamery, NJ)
  Cave aged Pecorino-style cheese made from a herd of Friesian sheep and aged for 3-5 months. Firm and supple paste, sweet and earthy with nutty overtones.
• Tartufo Shepherd (Valley Shepherd Creamery, NJ)
  A salty, meaty, and beefy wheel studded with black truffles. Black Tuscan truffles laced through this cheese make for a delightfully decadent experience. Sheep’s milk buttery goodness mixes beautifully with the earthy richness from the summer truffles making every bite truly special.

• Nimbus (Chaseholm Farm, NY)
  A triple cream, soft ripened cow’s milk cheese with a bloomy rind out of the french tradition. Cave aged 6-8 weeks for a soft, rich pate through to center. For the uninitiated, the triple cream pairs 3 parts butter fat for every one part protein. Decadent, creamy and delicious. Pair with warm crusty baguette and libations.
• Gouda 1976 Reserve (Pleasant Lane Creamery, PA)
  Named for the founding of the farm, thischeese is exceptionally bold, rich and savory with a malty aroma, hints of nuts, herbs and caramel.
• Gouda Jong Belegen (Pleasant Lane Creamery, PA)
  Extra creamy and Smooth with a delicate flavor that features delicate emerging notes of caramel intertwined with bright fresh dairy flavor. Aged at least 8 weeks.