We are so delighted to have Chaumes in our case- a modern French cheese that has brought so many people together for over 50 years. Chaumes is produced in the Périgord region of Southwest France at the foothills of the Pyrénées. It is a monastic-style cheese (the original term for washed-rind).  This style began in monasteries when the monks were refraining from meat, so they wanted cheeses with a heartier texture and stronger, nearly meaty, flavors. Monastic cheeses have more rennet added to them for a stronger knit curd and their rinds are washed with brine or a brine+alcohol solution.

Coming from the village of Monts du Velay in the Auvergne region of France, this iconic blue veined cheese is new to our counter but a staple in many cases in France and around the world, and for good reason. It keeps a high moisture content, making it creamy to the point of spreadable. It’s generously veined with penicillium roqueforti, which is visually appealing and texturally diverse, the luscious paste balancing the denser spores. 

Parmesan, Parm, Parmigiano, or “The King of Cheeses” is protected under Italy’s DOP (Denominazione di Origine Protetta) regulations. Only cheese made in specific regions of Italy (Parma, Reggio Emilia, Modena, Bologna, and Mantua) using traditional methods can bear the name. The recipe is over 900 years old. Benedictine monks (of course! it was the monks) in the Emilia-Romagna region created it in the 12th century to preserve milk for long periods.

A Swiss cheese like no other! Schnebelhorn stands out from other Swiss alpine cheeses because it is a grüyere style cheese with the addition of cream to the raw milk. This added cream creates a more decadent and rich product. It is nutty and satisfying and we are here for it.

Challerhocker loosely translates to “sitting in the cellar” or “cellar dweller.” The label does a great job of representing that without words—the slightly demonic-looking child peering out of the cellar with excitement to announce to the village that the cheese is ready to eat. And this is one alpine cheese we can hardly wait to get into!

Stompetoren Grand Cru is a dutch Gouda aged for about 18 months. The cheese matures in the Remijn family’s ripening facility under perfect humidity that allows the cheese to stay moist and creamy. Where it also develops those calcium lactate crystals everyone loves.

Foxglove is washed in a culture made of beer, yeast, salt and other secret ingredients the cheese markers call the “Magic Potion”.  Foxglove was inspired by great stinky cheeses like Epoissess and Talegio. It's supposed to be stinky! That’s part of the delicacy. The slightly pungent exterior makes the sweet cream finish just that much more enjoyable. Trust us, you’ll go back for more!

Alpine cheeses make for such satisfying snacking and this latest wheel of swiss Appenzeller is no exception.  The right amount of firm, the right amount of creamy and the right amount of savory, enjoy this sliced up with some fresh fruit as an afterschool snack or a little after work pick-me up. 

Our current favorite cheese and crackers cheese: Le Gruyère Surchoix.  This Swiss matured raw cow’s milk cheese is the ideal snacking texture complimented by a balanced nutty, fruity and slightly herby flavor. Pick some up for your next picnic and thank us later!

This small format, bloomy rind cow’s milk cheese should be the next centerpiece on your summer cheese board. The petit rounds are topped with a California Bay Laurel Leaf and they are a delight to dive into.

Monger’s Tip: Simply pop off the top of the rind and get in there with a spoon. Enjoy it on crusty baguette, crackers or fresh fruit slices. This cheese is in season now and should not be missed.