Cow

It's good to be the King. DOP status means it's the real deal for snacking, grating, shaving and then saving the rind for sauces and soups. Aged 24 months. Raw...

Milky, stringy, briny Renaissance cheese. 8oz. ball from Lioni Latticini in Brooklyn. Pasteurized cow's milk, USA.

A cheddar worthy of any cheese board from Milton Creamery in Iowa. Sharp, sweet, and crumbly--it hits all the right spots. Pasteurized cow's milk; USA.

Tastes like the REAL brie that the French eat. Sticky with notes of sauteed mushrooms, broccoli, and butter. Pasteurized cow's milk; France.

Can't be a cheese shop without it! A standard in kitchens across the world. Fruity, salty, nutty. Perfect for snacking and essential for quiche, French onion soup, and croques monsieur....

Aged 24-30 months and tastier by the day. During the aging process, the bold, grassy flavors intensify as moisture evaporates, leaving a spectacular Alpine favorite. Raw cow's milk; France.

A Vermont cheddar that is creamy, balanced, and mellow. Raw cow's milk; USA.

The one with holes. Pasteurized cow's milk; Switzerland.

Enjoy at room temperature for maximum flavor. This is a buttery, mild, all-purpose brie. Pasteurized cow's milk; France.

Gruyere-like Alpine beauty whose rind is adorned with edible herbs and flowers such as cornflower, marigold, rose petals, lavender, marjoram, lovage, and chervil.Pasteurized cow's milk; Austria.

What is France's most widely produced cheese? This mild, slightly fruity standard from the French Jura region is made only in the traditional methods. Raw cow's milk; France.

We can't believe it's not butter. Mild triple crème named after famed gastronome Brillat Savarin. Pasteurized cow's milk; France.

Mild cheddar with lots of heat from four types of peppers: chili, ghost, jalapeno, and chipotle. From Milton Creamery in Iowa. Pasteurized cow's milk; USA.

Oozes decadence. A supple sphere of mozzarella encase creamy stracciatella waiting to bathe your bread, pasta, stonefruit, anything you can imagine. Best eaten within a few days of purchase. 8 ounces. Pasteurized...

Mighty, brittle, and striking in every way. Well-aged for extensive flavor and brittle texture is the way you want your Mimolette. Dirty on the outside, bright, bold and orange on...

Your new favorite cheese but your doctor's least favorite. This triple crème is rich, buttery, and tart almost like crème fraiche. Pasteurized cow's milk; France.

Tastes like a postcard from the Swiss Alps. Dense, rich, with a long-lasting flavor. Quickly a favorite among our shopgoers in need of maximum flavor. Raw cow's milk; Switzerland.

A truly great farmhouse gouda. Crunchy, sweet, and salty with notes of butterscotch and bourbon. Raw cow's milk. Crowd pleaser!

Triple crème, brie-like blue. Pasteurized cow's milk, Germany.

The one and only. Produced by Colston Bassett Dairy in England for over 100 years, we've been told that the cows listen to classical music. Maybe that explains this cheese's...