You Won’t Regret These Five Cheese Recommendations

Fromager d’Affinois, is a crowd-pleaser for good reason — it’s as if Brie took a spa day and came back silkier, richer, and even more irresistible. This double-cream beauty owes its impossibly smooth texture to ultra-filtration, a process that gently removes water from the milk before cheesemaking, concentrating the good stuff: butterfat, flavor, and all that luscious creaminess.

The result is a rind that gives just enough resistance before melting into a buttery interior that coats the palate like velvet. It’s elegant but never fussy, approachable yet refined — perfect for novices learning the language of cheese and experts looking for a familiar friend.

Try it on Effie’s Oatcakes or with a dollop of tart cherry jam (both found in the Specialty Foods Department) for a sweet-salty balance that’s pure poetry.

If you’ve ever hesitated at the sight of blue veining, this is the cheese that will win you over. Withersbrook Blue from Jasper Hill Farm is a small-batch Vermont marvel — creamy, balanced, and washed in Eden Ice Cider, which infuses it with delicate apple and floral notes.

The cider wash gives it a fruity lift that softens its tang and leaves a lingering sweetness on the finish. Think orchard air meets buttery, mineral-tinged richness. It’s the cheese equivalent of a wool sweater — cozy, layered, and distinctly New England.

Serve Withersbrook Blue with Firehook Sea Salt Crackers from our Specialty Foods shelves and a glass of Eden Ice Cider, and you’ll understand why locals are fiercely proud of what Jasper Hill does.

For those who love cheddar but crave something deeper, Barber’s 1833 Vintage Reserve is a masterclass in balance. Made by the Barber family in Somerset — the world’s oldest cheddar-making family, by the way — this cheese is aged for two full years to develop a complex flavor that’s both savory and subtly sweet.

The texture is firm yet crumbly, with tiny, satisfying crystals that form during long aging. It’s sharp, mature, and full of character without veering into harshness. In other words, it’s a cheddar that knows exactly who it is.

Pair it with crisp apple slices or a spoonful of ale mustard, and you’ve got a snack that’s simple but sophisticated.

From the hills of Waitsfield, VT comes Oma, a washed-rind wonder from the Von Trapp Family Farmstead (yes, those Von Trapps — and they really can make cheese sing). This semi-soft, alpine-style cheese bridges the gap between approachable and adventurous. Beneath its orange-hued rind, you’ll find a supple, buttery paste that gives off a gentle aroma — think toasted nuts, broth, and a hint of earthiness.

It’s a little funky on the outside, all warmth on the inside. Its savory depth pairs beautifully with our refrigerated olives found in the Specialty Foods Department.

For those who think they “don’t like stinky cheese,” Oma is the gentle introduction that changes minds.

No cheese board — or pasta night — is complete without the “King of Cheese.” Parmigiano Reggiano earns its crown honestly. Aged for a minimum of 24 months, it’s dense with tyrosine crystals (those delightful crunchy bits) and packed with umami depth. Break off a shard, and you’ll taste notes of toasted nuts, browned butter, and hay fields under the Italian sun.

It’s as versatile as it is delicious: shave it over risotto, crumble it onto roasted vegetables, or snack on it straight. And for the chefs among us — we also sell Parmigiano rinds at the cheese counter. Drop one into soup or stock and watch your kitchen transform. Waste not, flavor more

Of course, a great cheese deserves worthy companions. During our Flash Sale on November 19th, you’ll find 20% off all specialty cheeses and accompaniments in our Specialty Foods Department — that means Effie’s Biscuits, Firehook Crackers, and select artisanal jams, spreads, refrigerated olives and more are all part of the celebration. These are the good ones — the pairings that make your cheese board sing.