The tasting room

Raw cow milk blue, fudgy creamy, mild earthy with sweet pasture finish.

Orange-rinded raw cow-sheep blue, creamy buttery rich paste with lush spicy blue finish.

Stilton-inspired, sweet caramel and toasted nut, gentle blue veining.

A dense, fudgy Vermont blue with notes of licorice, toasted nuts, and anise.

Natural-rind raw cow blue, toasted nut and anise, fudgy dense paste.

Extended-aged raw-cow natural-rind blue, intensified toasted nut anise with dense fudgy paste.

Gorgonzola-inspired British blue, lush creamy paste with mild sweet blue veining.

Raw sheep blue, creamy buttery paste with mild mineral peppery blue finish.

Raw sheep-milk foil-wrapped blue, creamy buttery paste with mineral peppery veining.

Irish raw-cow blue, creamy buttery paste with mellow earthy mineral peppery blue finish.

Raw cow milk blue, creamy fudgy paste, earthy mushroom and pepper finish.

Pyrenean goat-milk blue, crumbly dense paste with mineral peppery mountain complexity.

Goat milk blue, white crumbly paste with clean tangy mineral blue finish.

Raw cow mountain blue, ivory paste with gentle blue, hazelnut and savory finish.

Farmhouse raw cow mountain blue, gentle blue veining with hazelnut and pasture complexity.

Small-format cow blue, creamy crumble with mild mushroomy peppery finish.

Ultra-rare alpine natural-blue, no inoculation, wild mold, grassy hay complex.

Cow-milk cave blue, creamy pocket-veined paste, spicy piquant finish.

Cave-aged cow blue, creamy pocket-veined paste with spicy piquant mineral finish.

Mild cow blue, supple buttery paste, gentle fruity blue veining with sweet finish.

Alpine cow blue, dense creamy paste with sharp peppery savory finish.

Buffalo-milk blue, dense creamy paste, sweet mild blue with caramel richness.

Cow-goat-sheep blue, lush creamy paste with delicate peppery blue veining.

Extra-aged vintage stilton, intense creamy buttery with pronounced mineral blue.

A cave-aged Spanish blue - intense, spicy, and funky, wrapped in sycamore leaves.

Cave-aged raw mixed-milk blue, wrapped in sycamore, intense mineral spicy.

Natural cave-aged raw mixed-milk blue, wrapped in sycamore with intense complex mineral finish.

A Camembert-style triple-creme crossed with Gorgonzola - plush, mild blue, and easy to love.

Triple-cream bloomy-blue hybrid, lush buttery with mild peppery veining.

Irish creamy blue, buttery melting paste, mild mineral blue finish.

Farmhouse raw-milk Irish blue, buttery melting paste with mellow mineral blue finish.

Hand-ladled annatto orange-tinted stilton-style blue, creamy dense sharp mineral complex.

Hand-ladled curd, creamy dense blue, classic mineral and spice finish.

Crumbly buttery stilton, vegetal blue veins, long peppery finish.

Classic cow blue, crumbly creamy paste with sharp salty peppery veining.

Raw cow blue, creamy supple paste with mellow earthy blue veining.

Hard-pressed skim-milk traditional cow blue, firm crumbly paste with mineral sharp finish.

Cylindrical mild cow blue, creamy supple paste, gentle mineral finish.

Cylindrical raw cow blue, dry firm paste with mineral peppery mountain finish.

Farmhouse raw-cow blue, cylindrical, dry firm paste with mineral peppery pasture finish.

Farmhouse artisan raw cow blue, cylindrical dry firm paste with mineral peppery finish.

Cylindrical cow milk blue, dense creamy paste with mineral peppery finish.

Small-producer cow blue, crumbly fudgy paste, earthy mineral blue notes.

High-altitude raw cow-sheep-goat blue, smoky natural-rind with dense complex mineral veining.

Valley-aged raw mixed-milk blue, smoked beginnings with creamy intense mountain character.

Ultra-soft spoonable dolce gorgonzola, silky sweet creamy paste with gentle mellow blue finish.

Spoonably creamy sweet blue, mild peppery finish, sweet milk backbone.

Aged spicy version, firmer crumbly paste, sharp pungent blue veining.

The soft, sweet Italian blue - spoonable, mild, and outrageous on a pizza or in polenta.

High-altitude summer-milk gorgonzola, dense creamy paste with concentrated blue complexity.

The older, firmer, spicier Gorgonzola - crumblier, sharper, built for bold food.

Raw goat blue, crumbly dense paste with clean tangy lactic blue finish.

Cow-milk blue, buttery creamy crumble with mellow savory blue finish.

Revived traditional Derbyshire stilton, creamy dense paste with classic mineral spicy veining.

Vault 3 experimental blue, creamy buttery paste with mineral pepper blue veining complexity.

Ninth Vault experimental blue, dense fudgy paste with spicy peppery cellar-driven complexity.