Cheese

At last count, we offered more than 200 different cheeses on our cheese counter - that number grows nearly every week as we find some new, rare, farmhouse chevre from Loire Valley, or the newest raw milk creation from our friends at Jasper Hill Farm in Vermont.

Once you've had a slice of Spring Brook Tarentaise from the fertile, organically controlled pastures of Vermont, it will be difficult to return to the supermarket dairy case.

We travel several times a year to find cheese - to farms, dairies, food shows, farmers markets and uncover spectacular cheese - items you will never see in a grocery store.

Cheese is seasonal and we buy from farms that allow their animals to graze in open pastures. Our aim is for artisanal, farmstead cheeses - that way we know where the milk came from - in some instances, we know the name of the cow or goats!

Our cheese board changes all the time, in the late spring we welcome back John Duncan's chevre from York Hill, Maine, or Hooligan from Cato Corner Farms in Connecticut. Jeremy, the talented cheesemaker at Spring Brook Farm, will put aside a wheel or two of his select Tarentaise just for our customers.

Every few weeks, we order cheeses from overseas and watch the skies for their arrival, such as pecorino infused with black and white truffles from Piedmont, or the rare Navarre, a cow and sheep's milk cheese rolled in Provence herbs from the Southwest corner of France.

Every slice of our cheese is hand cut - all customized -- for you. Each slice is wrapped in special cheese paper that will keep your cheese properly protected in your refrigerator. If you're not getting your cheese freshly sliced for you, you not getting fresh cheese.