A soft ash-ripened goats milk button at only 3 oz., this is truly the gem of the line. This delicate but flavorful 'bert has a bloomy white rind that has been ripened with a layer of vegetable ash. Eclipse was featured at the 2010 and 2011 cheese board at the U.S. Open.

This semi-soft blue cheese is made with goats milk and is studded with a delicate Roquefort mold. A creamier cheese than the Ballston Blue, the tang of the goat is prevalent as well as its melt-in-your-mouth texture. Excellent with pears, mixed in sauces, smothered on top of steaks, and any other creamy blue application you can think of. Comes in a convenient 2.5 lb. half wheel, or one case of 5 lb.

The flavors from the cows milk in this cheese are mellow and nutty to accent the delicate Roquefort that veins this semi-firm wheel. A firm, crumbly cheese, this blue is well-suited to salads, sauces, and baking. Comes in a convenient 2.5 lb. half wheel, or a case of two halves at 5 lbs.

Cow's milk mozzarella rolled with prosciutto. 8 oz.

Cow's milk mozzarella with a light, natural smoke distributed evenly through all 16 oz.

A soft goat's milk camembert at 5 oz., this jewel has a tangy, bloomy rind, impressive soul, and buttery finish.

A camembert-style goat's milk cheese at 12 oz., with a layer of black Italian summer truffles.

An ash-ripened camembert-style goat's milk cheese at 12 oz.

Camembert-style goat's milk cheese at 12 oz., infused with a layer of fennel pollen.