Current Featured Cheese - June 2026

Five Territories from Britain's Abbey Farms is an amazing combination of five different British cheeses that are layered on top of one another to create a one of a kind cheese. The name is derived from the five different territories (counties) of England of which each layered cheese is originally from: Derbyshire, Leicestershire, Cheshire, Gloucestershire, and Somerset.

Believed to date back to the Bronze Age, Fiore Sardo hails from the second largest island in the Mediterranean Sea, Sardinia, Italy. This one of a kind cheese, which can also go by the name Pecorino Sardo, was certified Denominazione di Origine Protetta (Protected Designation of Origin or D.O.P.) in 1996. There is no mistaking Fiore Sardo once you try it.

Castelrosso is one of the most ancient styles of cheese from the Piemonte region of Italy. This venerable classic is also known as Toma Brusca, which roughly translates to “acid cheese.” The name comes from the process of letting the milk acidify slightly before cheesemaking, which brings out tart, bright flavors and creates a crumbly texture. The Rosso family has been making this cheese for over a hundred and twenty years, and their experience...

Sennerkäse is a traditional, semi-soft, German, Alpine cheese made from raw, organic cow’s milk and aged for six months, but made with the intriguing addition of yellow Eastern Indian fenugreek seeds. The inclusion of fenugreek is a cultural homage that celebrates the blue fenugreek that appears in decorations throughout the state of Bavaria in southeastern Germany. On the nose and palate, this creamy, buttery cheese shows herbal and grassy notes, toasted grain flavors, and slight salinity, all of which are surprisingly complemented by the nuttiness and maple-syrup sweetness of chewy fenugreek seeds.

Members of the Aguilar family, the affineurs of the award-winning Montealva, have been making cheese for over 50 years with milk from a herd of Payoya goats, a rare breed native only to the Sierra de Cádiz mountains, and hearty enough to thrive in this challenging environment. The goats graze in limestone-rich mountain pastures, whose terroir reveals itself in the bright, grassy, and herbal notes of this dreamy, semi-firm, pasteurized cheese.

Grafton’s flagship Clothbound Cheddar is a sharp, firm and flaky, yet creamy cheese made in the centuries-old British and pre-industrialized United States traditions, which means it is wrapped in cheesecloth, then cave-aged for six to nine months, yielding more robust and layered flavors than modern, plastic-aged cheeses. On the nose, it shows notes of butter, citrus, and an aroma resembling the cave in which it was aged. Its biscuit-crumbly and buttery mouthfeel is replete with savory umami flavors, nuttiness, and a hint of sweetness.