Cheese & Dairy

Da Morgada | Serra da Estrela DOP | Raw Sheep's Milk Cheese | Serra da Estrela, Portugal

Serra da Estrela is Portugal's most celebrated and iconic cheese — a raw sheep's milk cheese with a history dating back to the 12th century, produced in the high mountain region of Serra da Estrela in central Portugal. Recognized with DOP (Denominação de Origem Protegida) status, it is one of the great artisan cheeses of Europe and a source of immense national pride in Portugal.

What makes Serra da Estrela truly unique is its coagulation method: rather than using animal rennet, the milk is curdled using the dried pistils of the wild cardoon thistle (Cynara cardunculus), hand-harvested from the mountain slopes. This ancient, plant-based technique imparts a distinctive bittersweet, slightly herbaceous complexity to the cheese that cannot be replicated by any other method.

Da Morgada produces Serra da Estrela in two beloved styles. The younger, buttery style is soft, unctuous, and intensely creamy — it oozes luxuriously once the rind is cut open, best eaten with a spoon. The more mature, curado (cured) style is firmer, more pungent, and deeply complex, with a concentrated, savory intensity that develops with age.

Serve the soft style at room temperature, cut the top rind and scoop with crusty bread or crackers. Pair with Portuguese Vinho Verde, dry Alentejo whites, or a light red. The cured style pairs beautifully with full-bodied reds, aged ports, and honey or quince paste.

• Producer: Da Morgada
• Cheese: Serra da Estrela DOP
• Milk: Raw sheep's milk
• Coagulant: Wild cardoon thistle rennet (plant-based)
• Origin: Serra da Estrela, Portugal
• Styles: Buttery (soft & oozing) or Curado (firm & aged)
• Pricing: Price shown is per ounce

A unique bloomy rind goat’s milk cheese from a 100% off the grid solar and wind powered farm in Vermont. The ‘thin red line’ is a dusting of smoked paprika, which provides an eye-catching contrast to go along with its tongue-tingling sweet spice. The result is a flavor that is a hybrid of fresh chevre and chorizo

Raclette, one of the most popular Swiss national dishes, is a real treat for the palate. Whether as a table cheese, under the Raclette oven, on the fire, on the grill, or as an ingredient on gratins - it delights all gourmands. Especially the fine cheese from the Kleinstein Mountain Dairy. The Gourmino Mountain Raclette captivates with its fine taste and its velvety texture.

Ossau Iraty - Unpressed, uncooked cheese made from pasteurized sheep's milk.

About the Cheese

Sbrinz Alpage AOP is one of Switzerland's oldest and most revered cheeses, produced exclusively from the raw milk of Alpine cows grazing on high-altitude summer pastures. Rolf Beeler — Switzerland's most celebrated affineur — selects only the finest wheels and matures them for a minimum of 36 months, developing a deeply complex, full-bodied character unlike any other hard cheese.

Price is per ounce. Please specify your desired quantity at checkout.

Tasting Notes

• Texture: Brittle, crystalline, and dense — breaks into shards rather than slices
• Aroma: Rich alpine meadow, wild herbs, toasted nuts, and aged butter
• Flavor: Intensely savory, long-aged complexity with caramel sweetness and a clean, lingering finish

Serving Suggestions

• Grate over pasta, risotto, or soups as a Parmesan alternative
• Serve in shards alongside cured meats and honey
• Pair with aged Barolo, Amarone, or a rich Chardonnay
• Excellent with walnuts, dried figs, or dark chocolate

Product Details

• Affineur: Rolf Beeler
• Cheese Type: Hard, Raw Milk
• Milk: Raw Cow's Milk
• Aging: 3–4 Years
• Certification: AOP (Appellation d'Origine Protégée)
• Origin: Central Switzerland
• Pricing: Per ounce

About This Cheese

Shelburne Farms Extra Sharp Cheddar is their best-known cheese — aged for a minimum of two years to develop the classic Vermont cheddar profile: acid-forward sharpness, some minerality, and a touch of sweetness on the back end. Great to snack on any time of year, but especially during apple picking season and deep winter days.

About Shelburne Farms

Shelburne Farms is a nonprofit working farm, education center, and National Historic Landmark situated on 1,400 acres along the shores of Lake Champlain in Shelburne, Vermont. The farm has been producing award-winning farmstead cheddar from its own herd of Brown Swiss cows since 1980, using traditional methods and a deep commitment to sustainable agriculture and land stewardship. Shelburne Farms cheddar is widely regarded as one of the finest American farmstead cheddars — a benchmark of Vermont cheesemaking craftsmanship.

Pairing Suggestions

Apple slices, honey, charcuterie, crackers, crusty bread, walnuts, and dried fruit. Pairs beautifully with Cabernet Sauvignon, Pinot Noir, hard cider, and craft ales. An essential addition to any cheese board.

Product Details

• Producer: Shelburne Farms
• Origin: Shelburne, Vermont, USA
• Milk: Cow’s milk (Brown Swiss)
• Style: Farmstead extra sharp cheddar
• Aging: Minimum 2 years
• Packaging: Vacuum sealed
• Weight: 4 lbs

About the Cheese

Hornbacher is a raw milk washed-rind cheese handcrafted at Käserei Fritzenhaus in the Emmental region of Switzerland. Aged and selected by Gourmino — one of Switzerland's premier affineurs — this is a cheese of remarkable depth and character, made from the rich fresh milk of local cows and brought to peak maturity by 4-time World Cheese Champion Michael Spycher.

Price is per ounce. Please specify your desired quantity at checkout.

Tasting Notes

• Rind: Washed, rustic — aromas of baked potato and earthy cellar
• Paste: Supple, semi-firm, ivory to golden
• Flavor: Roasted nuts, umami, caramel, and sweet onion — complex and deeply satisfying
• Finish: Long, savory, and warming

The Cheesemaker

“I learned the art of cheesemaking as a very young man. Through further training I became a master cheesemaker. However, I am convinced that there are many things that cannot be learned to become a world champion. Personally, I often rely on my gut feeling and experience.”

— Michael Spycher, 4-time World Cheese Champion, Käserei Fritzenhaus

Serving Suggestions

• Serve at room temperature on a cheese board with crusty bread and cornichons
• Pair with Alsatian Pinot Gris, Gewurztraminer, or a malty amber ale
• Melt over roasted vegetables, potatoes, or a croque monsieur
• Excellent alongside cured meats, walnuts, and quince paste

Product Details

• Producer: Käserei Fritzenhaus / Gourmino
• Affineur: Michael Spycher
• Cheese Type: Washed-Rind, Raw Cow’s Milk
• Origin: Emmental, Switzerland
• Pricing: Per ounce

Rodolphe le Meunier Beurre de Baratte aux Algues — Tours, France

Rodolphe le Meunier is one of France's most celebrated affineurs and artisan producers, based in Tours in the Loire Valley. Trained under the legendary Marie-Anne Cantin and named Meilleur Ouvrier de France (Best Craftsman of France) in 2000, le Meunier brings the same obsessive attention to quality to his butters as he does to his world-renowned cheeses. His Beurre de Baratte — churned butter in the traditional French style — is made from the finest cream and finished with hand-harvested Atlantic seaweed, creating a compound butter of extraordinary depth and character.

The butter is rich, golden, and deeply flavorful — the clean, cultured tang of high-quality French cream balanced by the briny, mineral complexity of the algues. It's simultaneously oceanic and luxurious: a finishing butter that transforms everything it touches. Spread on warm sourdough, melted over grilled fish or shellfish, or used to finish a risotto or pasta, this is a butter that earns its place at the table.

"Beurre de Baratte — churned in the traditional style, finished with hand-harvested Atlantic seaweed." — Rodolphe le Meunier, Meilleur Ouvrier de France

• Producer: Rodolphe le Meunier, Tours, Loire Valley, France
• Type: Compound Butter (Beurre de Baratte)
• Flavoring: Hand-harvested Atlantic seaweed (algues)
• Origin: France
• Sold: Per ounce
• Best Used: Spread on bread, melted over grilled fish, shellfish, or steak, finishing sauce for pasta or risotto
• Pairs With: Oysters, grilled sole, lobster, sourdough, steamed vegetables

A compound butter from one of France's greatest artisan producers — oceanic, mineral, and utterly transformative at the table.