Current Featured Cheese - November 2025

Cotswold is essentially a double gloucester cheese, with the addition of chives. this has a creamy flavour, and the chives add a nice tang of herbs to the taste. Like double gloucester it is orange in colour, and semi firm in texture.

This creamy cheese is made with incredibly rich milk, producing a voluptuous center. Because the wild grasses and flowers flavor the milk, each has a unique flavor, influenced by the flora of a particular time and place. Its silky texture and nutty, whipped cream flavor make it particularly good with a light champagne.

If you love Gouda and Parmesan, this month’s Two Sisters Isabella Aged Gouda is going to knock your socks off and quickly become your new favorite. Technically speaking, this cheese isn’t a traditional Gouda. Rather, it’s an offshoot known as Proosdij—a semi-firm to firm cheese that blends mesophilic and thermophilic starter cultures, resulting in characteristics reminiscent of both Gouda and Parmesan.

Smoked over fruit woods, this blue is super creamy and offers mouthwatering smoky, mellow, earthy flavors with a soft, creamy finish as the cheese seems to almost evaporate on your tongue. This blue is great paired with smoked meats or melted on a juicy steak or cheeseburger. It will round out any cheese plate and is a nice addition to salads too. We love it with roasted vegetables. Moody Blue will pair well with Merlot or a bold Zinfandel.

Avonlea Clothbound Cheddar is an English style cheddar, cave-aged between 12-16 months and showcasing a traditional bandaged rind with a gorgeous mottled pattern with specks of deep grey. We feel that the rind really influences the flavor of this cheese, that you can taste the sea in every bite. Look for big umami flavors and mineral notes contributed by the green, seaside pastures where the cows graze.

Garrotxa de Sant Gil d’Albió is a subtle charmer, offering a delicate tartness that balances the milk’s sweetness nicely. The aroma offers cooked curds, dank cave-like notes, and herbs. The paste is a brilliant white and the rustic rind has a suede-like texture and distinctive gray mold, which makes the rind not ideal for eating. Look for a long, smooth finish hinting of nuts and herbs.