A&V Handmade Mozzarella

Handmade In-house Throughout the Day

This mozzarella is so fresh, so creamy, so addictive, you run the distinct risk of finishing off a whole ball in one sitting. Made at our cheese counter by hand throughout the day – salted and unsalted.

Ewe’s Blue (Roquefort-style)

Local from the Old Chatham Sheepherding Co.

Local/NY Hudson Valley: The only Roquefort-style blue cheese made with 100% sheep's milk available in the US, Ewe's Blue has a rich, creamy texture and subtle blue overtones. Fantastic on its own, in salads, or paired with wine and fruit.

Harpersfield Tilsit-style Cheese

Local from the Brovetto Dairy

Local/NY Hudson Valley: This semi-hard washed rind cow's milk cheese is cave-aged and has a flavor reminiscent of aged Gouda - rich, buttery, hint of butterscotch - with a little bit of lactic sourness and the suggestion of wild aromatic herbs. Great for slicing; pairs well with assertive beers and wine.

Hudson Valley Camembert

Local from Old Chatham Sheepherding Co.

Local/NY Hudson Valley: A highly regarded soft-ripened Camembert-style cheese, it's made with a combination of Old Chatham's sheep's milk and a neighboring farm's BGH-free cow's milk. This lush buttery cheese stands well on its own and compliments any meal.

Kunik

Local from Nettle Meadow Farm

Local/NY Husdon Valley: Kunik is a unique and voluptuous triple-cream cheese made with a blend of pastured goat milk and jersey cow cream. This cheese manifests some of the best qualities of a pastured goat cheese (tart, tangy, grassy), elevated by the supple buttery-ness of the jersey cream. You will not want to stop eating this one.

Vento D’Estate

Italy: The name translates to “summer wind.” This Italian semi-hard cow's milk cheese is barrel-aged under a blanket of mountain hay and wild field herbs, which imbues it with pronounced herbaceous and floral aromas, as well as a robust sweet/lactic flavor. Pairs well with a robust red wine.