Discover our exceptional selection of cheeses from around the world, crafted from cow, goat, sheep, and buffalo milk. From creamy Bries and bold blues to nutty aged classics and unique specialties, we offer a variety to suit every palate. Sourced from France, Italy, Canada, Spain, and beyond, our cheeses are perfect for cheese boards, cooking, or enjoying on their own. Most of our cheeses are naturally lactose-free, making them a delicious option for everyone to enjoy. There is a list of just a fraction of the cheeses that we carry daily:

Soft and Creamy Cheeses

• Saint Andre (France): Luxurious, buttery triple-cream Brie.
• Delice de Bourgogne (France): Silky, tangy triple-cream cheese.
• Humboldt Fog (USA): Tangy goat cheese with a layer of ash.
• Campagnier (France): Rich and creamy with a nutty finish.
• Brebicet (France): Mild and versatile, smooth sheep’s milk cheese.
• Riopelle (Canada): Soft and earthy with a rich texture.
• Madelaine (Canada): Buttery, delicate soft sheep's milk cheese.
• Brillat Savarin (France): Decadent triple cream with a buttery flavor.
• Pierre Robert (France): Ultra-creamy and mild for indulgent snacking.
• Saint Angel (France): Lush, sweet, and creamy.

Semi-Soft Cheeses

• Religieuse (Canada): Creamy with a mild, approachable flavor.
• Douanier (Canada): Earthy washed-rind cheese with grassy notes.
• Morbier (France): Smooth and nutty with an iconic ash layer.
• Tomme de Savoie (France): Rustic, nutty, and slightly tangy.
• Chaumes (France): Buttery and smooth with a strong aroma.
• Saint Nectaire (France): Earthy and soft with a subtle nuttiness.
• Taleggio (Italy): Washed rind with a creamy, tangy flavor.
• Fontina (Italy): Semi-soft and nutty, great for melting.
• Raclette (Switzerland): Semi-soft, aromatic, and perfect for melting.

Firm and Aged Cheeses

• Cheddar du Presbytere (Canada): Rich, sharp cheddar with a creamy texture.
• Cow’s Creamery 3-Year-Old Cheddar (Canada): Bold, aged cheddar with a crumbly texture.
• The Old Mill 36-Month Aged (Canada): Sharp, nutty, and intensely flavorful.
• Cave-Aged Gruyere (Switzerland): Nutty and complex, aged to perfection.
• Comte (France): Smooth, sweet, and nutty, aged for depth of flavor.
• Alfred (Canada): Firm, nutty cheese with grassy undertones.
• Hatley Road (Canada): Semi-firm with an earthy, creamy taste.
• Nostrala (Canada): Alpine-style cheese with a nutty profile.
• Marechal (Switzerland): Herbaceous and aromatic with bold flavors.
• Beemster (Netherlands): Dutch Gouda with a butterscotch sweetness.
• Manchego (Spain): Spain’s signature nutty and buttery sheep’s milk cheese.
• Petit Basque (France): Smooth, mild sheep’s milk cheese.
• Etorki (France): Creamy sheep’s milk cheese with a gentle sweetness.
• Ossau Iraty (France): Nutty and smooth sheep's milk cheese with toasted hazelnut notes.
• Piave Vecchio (Italy): Sweet and crumbly cow’s milk cheese.
• 24-Month Parmigiano Reggiano (Italy): Savory and granular with a bold umami taste.
• Oveja al Romero (Spain): Sheep’s milk cheese coated with fragrant rosemary.
• Kaltbach Creamy, Truffle, Goat (Switzerland): A trio of cave-aged specialties with unique textures and flavors.
• Lamb Chopper (USA): Sweet, nutty sheep’s milk cheese.
• Midnight Moon (USA): Aged goat cheese with caramel and nutty notes.
• Cave-Aged Gouda (Netherlands): Deep, caramel-like flavors with crunchy crystals.
• Aged Goat Gouda (Netherlands): Nutty, sweet goat cheese with a firm texture.
• Emmentaler (Switzerland): Classic, nutty, and mildly sweet cheese.

Blue Cheeses

• Saint Agur (France): Creamy blue with a rich tang.
• Roquefort Papillon (France): Bold and tangy sheep’s milk blue cheese.
• Cambozola (Germany): Mild blue with a Brie-like creaminess.
• Blue Benedictin (Canada): Balanced and creamy Canadian blue cheese.
• Ermite Blue (Canada): Smooth and tangy with an earthy finish.
• Blue de Elizabeth (Canada): Floral and nutty with balanced blue notes.
• Buttermilk Blue (USA): Clean and tangy with a creamy texture.
• Cashel Blue (Ireland): Mild, creamy Irish blue cheese.
• Bresse Blue (France): Rich, buttery blue with a smooth finish.
• Blue Shropshire (England): Bold, creamy blue cheese with a bright orange hue.
• Blue Stilton (England): England’s iconic blue cheese, rich and crumbly.