Artisan Cheeses

We carry a selection of 75 to 100 artisan cheeses from Italy, Spain, France, Ireland, England, Australia, Canada, Switzerland, and the United States. All of our cheeses are cut to order and we encourage sampling to find just the right cheese for each customer. Our cheeses are sold in store only at this time but we are working on a shipping program for the future. Check back with us-we will be adding cheese photos, descriptions, and serving suggestions in the near future. If you're in Atlanta, come by and visit-we would be delighted to let you sample some of our goodies!

Custom Cheese Trays

We create beautiful custom cheese trays to suit your taste and occasion. Our cheeses go out on wicker trays with french leaves beneath each piece. Each tray is garnished with seasonal fruit such as grapes, kiwi, strawberries, dried apricots, blueberries, and seasoned pecans.

Le Tournevent Chevre Noir

Goat's Milk
This Canadian goat's milk cheddar is wrapped in black wax. Simple, clean, and straightforward-lovely moist texture with a mild, earthy nose and a soft goat flavor. Sure to become a regular on your cheeseboard, we like this one on roasted red pepper and basil sandwiches.

16-24 month Canadian Cheddar

Cow's Milk
A simple yet ownderful cheese with full bodied, sharp flavor and an intensity rarely found in younger cheddars. Amazing when used as a topping for your favorite sandwich or to make your self a haute grilled cheese sandwich. Great with a glass of chilled beer or cider and a crisp apple.

Farmhouse Cheddar

Traditionally made English Cheddar with amazing depth of flavor. Definitely not the rubbery cheddar most of us grew up eating, this one has a buttery yet flaky texture, layer upon layer of different flavors, and a sweet, subtle aroma that only hints at the treasure within. Amazing with a slice of apple and dark beer, also very fine with fruity reds.

Stilton

Cow's Milk
England's classic blue, Stilton is a name controlled cheese with a loyal following. Huge spicy flavor and slightly crumbly texture with a thick, inedible rind. An excellent traditional pairing consists of Stilton, pears, and Port or Sherry. Great with lightly toasted walnuts too.

English Double Devon Cream

Pierre-Robert

Cow's Milk
This bloomy rind cheese ripens from the outside in, giving way to an extremely rich and buttery flavor. Quite firm when young and silky smooth with age. We love to slather our breakfast toast with Pierre-Robert for an incredibly luxe way to start the day. Very fine triple creme.

Gaperon

Cow's Milk
This one really has personality-loaded with fresh local garlic and black peppercorns, it's almost overwhleming! White bloomy rind turns yellow with age. Definitely a full-on garlic explosion that we can't get enough of. Try melting over boiled or baked potatoes or stirring into an omelet.

Le Berger de Rocastin

Ewe's Milk
What a fantastic alternative to Brie! This is a silky, smooth, deliciously rich cheese that has enormous character. Slightly more tangy and earthier than a traditional Brie but just as decadent. Serve slathered on slices of fresh baguette.

Crottin de Chavignol

Goat's Milk
Amazing little barrel shaped goat's milk cheese with a nutty, spicy flavor and heavenly earthy aroma. A perfect match when paired with the dry Sancerre wines from the same region. Softer when young, then hard and quite flinty in texture when aged.

Gratte Paille

Cow's Milk
Talk about rich and decadent-Gratte Paille is enriched with cream, aged for about 3 weeks, and is covered in an edible moldy exterior. Soft with a snow white paste, this double creme cheese is absolutely perfect with strawberries and a glass of your favorite Champagne. So luxurious!

Epoisses

Cow's Milk
This classic cheese is made in Burgundy. Each round has a reddish, washed rind and a pungent, earthy aroma. Epoisses is rich and full-bodied and resembles Pont l'Eveque. Silky smooth pate. Great with reds from Burgundy. We think this is one of the great ones-definitely worth trying.

Brillat Savarin

Cow's Milk
Brillat Savarin is an absolutey divine triple-creme cheese from Normandy. Slightly chalky and firm, buttery and lightly tangy, this cheese was born to be eaten with fresh fruit for dessert. Excellent with your best bubbly and fresh berries too.

Fleur du Maquis

Ewe's Milk
Mostly made in Corsica, this cheese is covered in Juniper berries, chili peppers, rosemary, savory, and thyme. This makes for an herbal blast mixed with mellow earthy undertones. Skip the rind unless you really, really love dried herbs-it's a bit much. What a beautiful, rustic looking cheese.

Roquefort

Ewe's Milk
We love the Papillon brand-many say it's one of the best examples of Roquefort. Aged in the Combalou caves in central France, this cheese has vibrant blue-green veining, and is pleasantly salty with a robust, tangy finish. Absolutely delicious with a sweet Sauternes, sliced pears, and lightly toasted walnuts for dessert.

Le Peilloute

Goat's Milk
This soft-ripened cheese has an edible bloomy rind and a smooth, very vreamy interior. This cheese ripens in just a couple of weeks and is a must for Brie lovers. Try serving with lightly toasted walnuts and fresh grapes.

Soreda Taupiniere

Goat's Milk
These gorgeous little cheeses are called "molehills" because of their unique mound shape. Rolled in ash, herbs, pepper, truffles, or left natural, they're all equally delicious. Soft and melt in your mouth creamy with alemony tang and light nuttiness. Serve with a crisp,clean Sancerre.

Regal de Bourgogne

Cow's Milk
This is our new favorite-a fresh, triple creme cheese studded with raisins that are soaked in Eau de Vie or Marc de Bourgogne. Excellent as a dessert course, this one is ever so rich, creamy, and slightly fruity with a sweet kick from the raisins. Excellent with Champagne.

Langres Chalancey A.O.C.

Cow's Milk
This wonderfully flavorful cheese comes from Champagne, France and is made of pasteurized milk. Each cheese is washed with Champagne Brandy during the maturation period. The top of this cheese is indented so that you can pour Champagne over it before serving if desired. Meaty and slightly tangy with a soft finish.

Tomme de Savoie

Cow's Milk
A prime example of traditional, rustic cheese that transports you to the French countryside. Made with raw milk with a thick, inedible rind, gentle aroma, and meaty, intense flavor. Serve with whites or lighter reds and let the delicious simplicity of Tomee de Savoie shine.

Saint Andre

Cow's Milk
This decadent triple creme cheese from France is exceedingly rich and buttery due to the addition of heavy cream. Each wheel has a snow white edible bloomy rind that conceals the smooth dessert-like cheese within. Pair with sliced peras and fresh berries for a memorable dessert course.

Cabecou Armagnac

Goat's Milk
These precious bundles are filled with young, moist pockets of goat cheese with a touch of cracked pepper and a Plum Armagnac marinade. Each one is wrapped in Chestnut leaves that give a stunning presentation. Makes a superb dessert course. We first tried this cheese with thinly sliced smoked Magret duck breast and we still adore this pairing!

Cashel Blue

Cow's Milk
Made in County Tipperary by the Grubb family, this well-balanced blue is tangy and crumbly with a slightly herbaceous flavor. Cashel Blue becomes much more spicy and pronounced with age. Comparable to Gorgonzola, we love to spread this cheese on toasted walnut bread or any great dark bread.

Aged Auricchio Provolone

Cow's Milk
This is real Provolone, nothing like the bland, rubbery stuff most of us grew up with. Sharp, bold, and full of complex, nutty flavors. Bound with rope, this one has a firm, slightly crumbly interior and a waxy yellowish rind. Delicious when paired with heavy pepper or garlic flavors on sanwiches or an antipasto platter.

Pecorino Romano

Ewe's Milk
Another fantastic cheese from Italy, Pecorino Romano is salty, earthy, and deliciously full-flavored. Excellent grating cheese. Aged from 8 to 12 months. The Black paper wrapping reflects the tradition of rubbing the cheese with ash, oil, or grease during the maturation period.

Foja de Noce

Ewe's Milk
This superb cheese is a Pecorino wrapped in walnut leaves. The scent is tantalizing and the flavor is loaded with nutty richness-we were blown away at first bite! Slightly salty, sweet finish. Pair with a light, fruity red and some ripe seasonal fruit. Grates beautifully as well.

Parmigiano Reggiano 24 months

Cow's Milk
This cheese truly deserves its title as "The King of Cheeses"! The production methods and quality are closely monitored and only the finest cheeses make the cut as true Parmigiano Reggiano. Nutty and fragrant with tiny granules or " grana" that fairly explode in your mouth. Excellent grating cheese, also wonderful with a drizzle of great balsamic vinegar or simply tossed in curls with your favorite salad greens.

Fontina Val d'Aosta

Cow's Milk
This is Fontina the way it was meant to be savored...from the Piedmont region, this cheese comes from cows that graze in lush Alpine pastures. Bursting with fruity, floral aromas and flavors. Fontina has a wonderful taste that's both earthy and vaguely herbal. Melts beautifully.

Toma Piemontese D.O.P.

Cow's Milk
Made from full-cream cow's milk, this Toma has a pale yellow paste with tiny holes throughout. Aged from 15 days up to 2 months , it's depth of flavor intensifies greatly with maturation. Lightly creamy flavor with hints of mushrooms. Musky, earthy fragrance. Excellent paired with thinly sliced Prosciutto and crusty bread.

Piave

Cow's Milk
We love this versatile cheese! Piave is sweetly fragrant with a light beige to straw colored paste. Firm yet moist when young but much harder with age. Delicious as a table cheese, on an antipasto platter, or as a flavorful addition to your favorite sandwich. Try serving with fig and ginger preserves or a tart wine jelly.

Asiago Pressato D.O.P.

Cow's Milk
Made in the low-lying areas in Italy's Veneto region, very mild and subtle milky flavor. Lovely white paste with small, irregular eyes. A very young cheese, Asiago Pressato is pressed during the maturation process to speed ripening. Light, lemony flavor.

Pecorina Toscano

Ewe's Milk
With a white to straw yellow interior, various rind colorations, and textures ranging from semi-soft to quite hard, this cheese exhibits dramatic changes depending on its age. Slightly sweet and nutty, a great snacking cheese.

Mozzarella di Bufala

Buffalo Mozzarella is generally considered to be superior to cow's milk mozz due to its sweetness and layers of subtle flavor. If you're used to American "pizza mozzarella", you're missing out-try thick slices of succulent buffalo mozzarella with summer tomatoes, fresh basil, a drizzle of fine olive oil, and a splash of balsamic vinegar. That tastes like summer! We have our Mozzarella di Bufala flown in every two weeks from Italy during the summer.

Ricotta Salata

Ewe's Milk
A smooth, snow white aged Ricotta cheese, this one's extremely versatile. Crumble over steamed vegetables, use in place of Feta in salads, use to top hot pasta, or serve alongside your favorite salami and crusty bread. Lightly sweet with a mild, milky flavor and dense, moist texture.

Gorgonzola Dolce D.O.P.

Cow's Milk
One of Italy's most beloved cheese-a creamy, intense blue with vibrant marbling set against an ivory background. Spicy, slightly pungent, and very moist. Melts well too. Great when used as a topping for hot polenta. A must for blue cheese fans.

Taleggio D.O.P.

Cow's Milk
From the Lombardy region, this cheese has a washed rind that turns a rosy, light pink when aged. This one ripens from the outside in and has quite a pungent aroma. Don't let the smell turn you away-inside lives a meaty, rich, fruity, lightly salty cheese with tons of personality. Melts well.

Robiola Bosina

Cow and Ewe Milk
One of our personal favorites as well as a best-seller in our store, this cheese comes from the Alta Langa in the Piedmont region. Soft, creamy, heavenly, and rich. Somehow, Robiola Bosina still manages to be delicate and provide layers of complexity in its flavor. Just smear generously on some great bread and enjoy!

Tomino da Padella

Cow's Milk
Otherwise known as "Woodsman's Tomino", this cheese lends itself to grilling or gently warming in a frying pan with some olive oil. The thick yet soft edible rind keeps the luscious, creamy center from escaping as the cheese melts. Try warming and spreading over mashed Yukon Gold potatoes or simply smeared on sme rustic, crusty bread.

Caprino Prata Fiorito

Goat's Milk
A stunning assortment of cheese covered in fresh herbs and flowers. Heavenly aroma, delicate flavor with a slightly earthy, tangy finish. These little guys are flown in from Italy every couple of weeks so they reach us at a very young age-still mild and soaking up flavors from their various coatings. A lovely delicacy with a chilled glass of crisp Pinot Grigio.

Pagliettina

Cow, Goat, and Ewe Milk
From the Piedmont region, this cheese takes its name from 'paglia' which means straw in Italian. These little disks used to be aged in loose hay. Pagliettina is smooth, creamy, and divinely rich with a tangy finish. Similar to a great Camembert.

Italian Mascarpone

Cow's Milk
Though not really a cheese, we had to include mascarpone in our lineup. Smooth and infinitely creamy, it's adored in Italy and is gaining fans in the States quickly. Kind of tastes like cream cheese mixed with heavy cream with a tiny shot of lemon thrown in. Serve with fresh berries for an easy and elegant dessert. A key ingredient in Tiramisu.

Parmigiano Reggiano Butter

Cow's Milk
Not cheese, but who cares-Parmigiano Butter-yum! Made from the same rich, delicious milk that goes into the king of cheeses. Decadent enough to be special, but this really deserves to become a regular in your kitchen. Treat yourself.

Montasio D.O.P.

Cow's Milk
A welcome cheese on most tables, Montasio's mild, tangy, and lightly nutty taste has won many fans. Similar to a young Asiago, this cheese works well with light fruity reds and makes an excellent table cheese. Slightly firm texture. From the Veneto region of Italy.

Ciambellina Aromatica Mortarat

Cow's Milk
A hard cheese that is entirely unique-this one is covered in walnuts, paprika, garlic, and flakes of grain. Actually two cheeses in one-the outside cheese called Mortarat is stuffed with a small Toma to form this different shape. We think it's a great looking cheese, but the bold flavor takes the cake.

Robiola di Murazzano D.O.P.

Cow and Ewe Milk
Traditional Robiola from the Piedmont region, this cheese is a mixture of sweet cow's milk with tangy sheep's milk. The result is a slightly acidic but well balanced cheese with a light but lingering flavor. An excellent addition to any cheese tray.

Zamorano D.O.

Ewe's Milk
Made with the notoriously rich milk from Churra sheep to the exact same recipe as Manchego. Very intense nutty flavor with a slightly oily texture. A relatively unknown cheese from the Castile-Leon region, we think this one deserves more attention. Excellent shaved over ripe tomatoes wih olive oil and pepper.

Roncal D.O.

One of our favorite cheeses-rich but not overwhelming sheepy flavor, nutty and slightly salty. Aged for a minimum of 3 months with a hard, inedible rind. Similar to Manchego, this cheese pairs well with spicy reds. We love Roncal with a hunk of crusty bread, some olives, and a spicy salami.

Manchego D.O.

Ewe's Milk
Our one year old Manchego is made from raw milk in the La Mancha region of Spain. Mild, lightly nutty flavor. Dark rind and light yellow exterior. Excellent with fruit chutneys, quince paste, or fig preserves and crusty bread. Also try with fresh figs and a light drizzle of honey-this is one of our favorite simple pleasures.

Garroxta Muntanyola de Cabra

Goat's Milk
One of our favorite Spanish cheeses-firm texture with a bone white paste and a thin, grey rind. Loaded with grassy, nutty, and herbal flavors. The perfect companion to anitpasto platter fare such as salami, olives, crusty bread, and crudites.

Valdeon D.O.

Cow and Goat's Milk
Often sodl as Cabrales in the States, Valdeon is actually a milder, slightly creamier cheese that deserves recognition on its own. Wrapped in chestnut leaves after a period of cave aging, this cheese is bold without being overwhelming and makes a fantastic pairing with Port or sweet, heavy dessert wines.

Ibores D.O.

Goat's Milk
From the rugged province of Extremadura in Spain, this cheese is firm with a buttery flavor and a lingering sweetness on the finish. Aged a minimum of 2 months. Rubbed with smoked paprika or oil during the maturation process.

Nevat

Goat's Milk
This is one of our most delicious goat's milk cheeses-it has an incredibly silky and airy texture with luscious density at the same time. We love Nevat's warm, earthy finish too. The gently tangy flavor lends itself to pairing with dry, citrusy white wines. Edible bloomy rind and strikingly beautiful appearance. From Catalonia.

Extra Aged Gouda

Cow's Milk
Aged for a minimum of a year and a half, this Gouda defies your expectations. Intensely nutty, strong sweet aroma, and light caramel notes on the tongue. Lingering flavors, this one is hard and sharp. Great with salamis and cured meats.

Cave Aged Gruyere

Cow's Milk
A deeply nutty, rich cheese accented with soft mushroomy, earthy flavors from time spent cave aging. A classic melting cheese with unlimited uses-excellent on a Croque Monsieur, fantastic when melted over boiled new potatoes, divine in quiches, and a fine fondue component.

Cave Aged Emmental

Cow's Milk
One of the world's best known cheeses made better by cave aging. A nutty intense swiss cheese with holes to prove it! Our cave aged Emmental starts subtly then
slowly opens up in your mouth-a lingering mushroomy, earthy finish makes this one a pleasure. Great on sandwiches.

Cyprus Grove Midnight Moon

Goat's Milk
Another masterpiece from cheesemaker Mary Keehn, this one is aged one year. Midnight Moon is firm yet manages to remain moist, it's mild yet very interesting, sort of like a goat's milk Gouda. Just a hint of mushroomy, earthy flavors.

Sweet Grass Dairy Georgia Gouda

Cow's Milk
We can't say enough about this dairy-they practice rotational grazing to keep the land healthy and they have very happy animals who are free to roam and graze outside. They also produce killer cheeses! Georgia Gouda has a natural rind, starts off with a tiny bit of tanginess then mellows to a smooth, round finish. Try with toasted walnut bread and a juicy peach. Delicious.

Thomasville Tomme

Cow's Milk
Another winner from Sweet Grass Dairy in Thomasville, Georgia. Lovely dark blond interior with a natural rind. This Tomme's mild, versatile flavor will make it a staple on your cheese platters. Moist texture, and soft, buttery taste with a hint of mushrooms. Try pairing with thinly sliced Prosciutto, wedges of sweet summer cantaloupe, and an earthy Pinot Noir.

Holly Springs

Goat's Milk
Another fine example of artisan cheesemaking right here in Georgia! Located in Thomasville, Sweet Grass Dairy has gained a loyal following across the country and they have also won numerous awards from the American Cheese Society. Holly Springs is aged at least 60 days. Semi-soft texture, nutty, and sweet. Excellent with a crisp Pinot Blanc and some fresh figs.

San Andreas

Cow's Milk
Made by Bellwether Farms. We recently discovered this amazing cheese-it's bound to become a customer favorite. This cheese crumbled and shattered slightly when we cut into it-much like a Parmigiano, and the taste sent us reeling! Rich, intensely nutty, with a slightly granular structure. Excellent melting cheese. Named for the San Andreas fault that runs beneath Bellwether Farms.

Vella Dry Jack

Cow's Milk
Jack taken to a whole new level of sophistication-aged for a minimum of 1 year, this cheese has caramel flavors, buttery sweetness, and a lovely deep gold color. The rind is rubbed with a mixture of oil, pepper, and cocoa which gives it such a striking color. Delicious as a substitute for Parmigiano.

Crescenza

Cow's Milk
Made by Bellwether Farms in California. When we bring this cheese into our store, it never lasts long. This one is creamy, soft, and oh-so silky. It's made from pure Jersey cow's milk and the soft butter and cream undertones make Crescenza decadent beyond belief. Try smeared on crusty bread or serving alongside fresh berries.

Humbolt Fog

Goat's Milk
Made by Cypress Grove in California. This cheese is named for its central layer of ash that reminded cheesemaker Mary Keehn of early morning fog around her farm. The top and bottom are also covered in ash. Humbolt Fog has an interior that ranges from slightly chalky to smooth and silky with a lovely tangy bite. Try using in stuffed mushrooms or simply serve with great bread.

Purple Haze

Goat's Milk
Made by the folks at Cypress Grove in California. We adore this tiny cheese! Silky smooth chevre is coated in lavender buds and wild harvested fennel pollen. Rich, slightly tangy, and loaded with herbal, floral notes. Try serving for dessert with a drizzle of honey, and handful of walnuts, and a sweet Sauternes.

Green Hill

Cow's Milk
Made by the folks at Sweet Grass Dairy here in Georgia! From a wonderful farm dedicated to good animal husbandry and pasture rotation, this cheese is a double creme with an edible bloomy rind. Rich, buttery flavor with a hint of lemony tang. Showcases the richness and quality of milk from this dairy's pasture grazed cows. Great with seasonal fruit for a dessert course.

Great Hill Blue

Cow's Milk
Definitely an American original-made by Tim and Tina Stone on their farm in Marion, Massachusetts, this is a raw milk cheese that is aged a minimum of 1 year and injected with the same mold as Roquefort. Creamy, slightly salty, and gently spicy gorgeous vibrant green veining. One of our best-selling blues.

Cypress Grove Assorted Chevre

Goat's Milk
Soft, creamy, and delicious! Flavors include: natural , pepper, mixed herb, chive, dill, and fiesta. Perfect spread on a baguette, but absolutely stellar when crumbled into your favorite green salad. We love to mix these little gems with fresh herbs, stuff the mixture into roasted red peppers, and bake till bubbly. Simple and delicious.

Hudson Valley Camembert

Ewe's Milk
Made by the Old Chatham Shepherding Company in New York. This is a wonderful, full-flavored Camembert with all of the earthy nuances associated with great sheep's milk cheeses. Try spreading over toasted raisin bread for a decadent dessert or a new twist on breakfast.

Point Reyes Farmhouse Blue

Cow's Milk
A great American artisan cheese, this gentle blue is creamy, mildly tangy, and very approachable. Makes an unbelievable salad topping, also try stuffing cherry tomatoes with Point Reyes for a simple appetizer. Great for those of you who like blues but don't wan't to be bowled over by strong, spicy flavors. Made from raw milk and aged for a minimum of 6 months.

Maytag Blue

Cow's Milk
Made in Iowa by the founding family of the Maytag appliance company. This sophisticated blue is aged for 6 months and has a smooth, peppery, creamy finish. A natural in salad dressings, vegetable dips, and as a crumbled topping over mixed greens with pear slices.

Laura Chenel's Assorted Chevre

Goat's Milk
Laura Chenel is a pioneer in American chevre making-Chenel traveled to France to apprentice with some brilliant cheesemakers. She began making chevre or French style goat cheeses in the early 1980's. We love her products-amazingly balanced acidity, creamy, even texture, and sumptuous flavor. Try broiled, bubbling chevre on baguette slices atop a crisp green salad. Assorted flavors.

Sweet Grass Dairy Pecan Chevre

Goat's Milk
A soft-ripened cheese with an edible bloomy rind that's coated in nutty pecans. The pecans provide a wonderful balance to the natural tangy flavors in this cheese. Smooth interior when young becomes crumbly and drier with age. Serve with an oaky Chardonnay and hunks of baguette.

Fiscalini Purple Moon

Cow's Milk
Made in Modesto, California by Fiscalini, this farmstead cheddar has remarkable flavor. Tart and full bodied with a tasty sharp depth of flavor-each piece is soaked in Cabernet Sauvignon for a decidedly delicious wine taste. Perfect on appetizer and crudite trays or simply paired with great bread.

Vermont Brie

Cow's Milk
Made on Blythedale Farm in Vermont from luscious Jersey Cow's milk, this buttery Brie is hand-ladled, mildly tangy, and infinitely tempting. You'll love the buttery rich aroma and the delicate, soft-ripened, edible rind. Step out of France and enjoy this wonderful American farmhouse Brie.

Yellow Buck Camembert

Cow's Milk
This succulent Camembert from the Marin French Cheese Co. in Petaluma, California is rustic, bold, and incredibly authentic. Each wheel has a woodsy, earthy flavor with tangy undertones. This cheese will certainly make your cheese course a bit more exciting.