Our Cheeses

Rocket’s Robiola

[profile] young-chalky texture transforms into a gooey, pale-yellow paste with age. an ashen wrinkly rind blankets this stunner with doughy aromas. luscious, creamy and plump
[enjoy] slather on crusty bread, add a slice on top of ravioli, and eat the whole thing for lunch
[pair with]
[ingredients] pasteurized cow milk, salt, vegetarian rennet, ash, cultures
approx 12 oz - 4” L x 4” W x 1.5” H

AWARDS: 2016-American Cheese Society Winner, 2019-Good Food Award

Cottonseed

In true Italian tradition, when multiple milk types are available, they are artfully blended to highlight the unique attributes of each. Cottonseed exemplifies this practice, combining goat milk’s nutty, savory, and springy qualities with cow milk’s mellow, buttery richness. The result is a harmonious cheese that balances vibrant and creamy flavors. Encased in a downy coat of P. candidum, Cottonseed ripens to develop delicate notes of fresh mushroom and a touch of sea salt minerality. This award-winning cheese is a testament to the beauty of blending and tradition.

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