Welcome to the Cheese Counter
We love cheese. We know cheese. We want you to find the best cheese for your occasion, whether it’s a party with friends, a fun dinner at home, or a special occasion – this is what we love to do. We have more than three dozen cheeses on site every day ready for sampling and plating in our cafe, or for custom orders to take out. And our cheesemongers are here to help. From rare cheeses, seasonal cheeses and farmstead classics, there is always something surprising and special on hand.
Our cheesemongers will help you find exactly what you’re looking for. Think of them as a sommelier for cheese. Whether you are looking for a specific flavor profile, cheese from a specific region, milk type or something vegetarian friendly. Ask your monger!
At the core of Negociant is the experience. Call us hopeless romantics, but shopping for food should be fun. And knowing the stories behind the food and wine in your basket is the start to a truly special and memorable experience.
Want to know a little bit more about the recent additions to our cheese case? Explore our blog below or stop into the shop and ask our mongers for a sample!
In the case: your cheese craving satisfied
Chaumes
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.
Marbré de Chèvre
Meet our newest favorite cheese, Marbré de Chèvre! This unique cheese is a kind of take on the traditional Morbier cheese, which features a line of ash running through the center of the paste. Marbré de Chevrè takes this feature to the next level with ash marbled throughout the entire 13 pound wheel. Another unique aspect of this cheese is that it’s made with goat’s milk (Morbier is always made with cow’s milk). Goat’s milk shows up as a beautiful ivory white color when made into cheese and the contrast of the blue marble ash to the white paste creates living art!
Saint Agur
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.
Persillé de Rambouillet
This cheese changed my mind about blue cheese. Years ago I was under the impression that I didn’t care for blue cheese. Its perfect balance of sweet goaty tang and earthy blue made me want to explore the vast world of blue cheese.
Mothais a la Feuille
Introducing the La Mothais sur Feuille or simply Mothais (which is what we call it around here). These small format cheese wheels are a fresh, raw goat’s milk cheese with a creamy texture and notes of citrus and umami.