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
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!
Ciel de Chèvre
The latest wheel of Ciel de Chèvre has arrived. This raw goat’s milk cheese has a supple meatiness, tang and the right amount of tack.
Ciel de Chèvre is a trappist cheese, also known as monastic or monk cheese. These types of cheeses can be found in cultures where monks live or did live at one time. The cheese is traditionally produced by monasteries to nourish the monks and to be sold as a source of income.
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.