We love cheese. We know cheese. We want you to find the best cheese for your occasion, whether it’s a party with friends, a fun dinner at home, or a special occasion – this is what we love to do. We have more than three dozen cheeses on site every day ready for sampling and plating in our cafe, or for custom orders to take out. And our cheesemongers are here to help. From rare cheeses, seasonal cheeses and farmstead classics, there is always something surprising and special on hand.
Our cheesemongers will help you find exactly what you’re looking for. Think of them as a sommelier for cheese. Whether you are looking for a specific flavor profile, cheese from a specific region, milk type or something vegetarian friendly. Ask your monger!
At the core of Negociant is the experience. Call us hopeless romantics, but shopping for food should be fun. And knowing the stories behind the food and wine in your basket is the start to a truly special and memorable experience.
Want to know a little bit more about the recent additions to our cheese case? Explore our blog below or stop into the shop and ask our mongers for a sample!
A Swiss cheese like no other! Schnebelhorn stands out from other Swiss alpine cheeses because it is a grüyere style cheese with the addition of cream to the raw milk. This added cream creates a more decadent and rich product. It is nutty and satisfying and we are here for it.
Read MoreAdopt-an-Alp is an engaging program that supports small Swiss cheesemakers, often traditional, family-owned farms nestled high in the Swiss Alps. By "adopting" an alp, cheese shops, retailers, or individuals can help sustain these artisanal practices, ensuring that mountain cheesemaking traditions endure and that farmers receive fair compensation for their work and craft.
Our first Adopt-An-Alp wheel to arrive is the Berner Hobelkäse. And what a fantastic choice! Made of raw cow’s milk, this is such a special cheese. Each wheel is traditionally aged for at least two years to develop its signature crumbly texture and deep, caramelized flavor.
Read MoreChallerhocker loosely translates to “sitting in the cellar” or “cellar dweller.” The label does a great job of representing that without words—the slightly demonic-looking child peering out of the cellar with excitement to announce to the village that the cheese is ready to eat. And this is one alpine cheese we can hardly wait to get into!
Read MoreThe Blu di Bufala is distinguished by its block-like shape and its stripped gray-ish exterior, the interior boasts a flavor that is a balance of sweetness and spice with a slight tang in the long lasting finish. Afraid of blue cheese? Don’t be. The rich, sweet flavor of the buffalo’s milk cuts the acidity of the blue mold, making for a balanced, fudgy blue that is mildly gamey.
Read MoreStompetoren Grand Cru is a dutch Gouda aged for about 18 months. The cheese matures in the Remijn family’s ripening facility under perfect humidity that allows the cheese to stay moist and creamy. Where it also develops those calcium lactate crystals everyone loves.
Read MoreLe Secret de Compostelle is made with raw sheep's milk in the Basque region of France. Its name comes from an old secret passage between the Spanish and French Basque regions where pilgrims moved freely trading recipes and information on their way to the city of Santiago de Compostela (In French Compostelle). There are rumors that when the French ran low on sheep's milk, they would use Spanish Basque milk.
Read MoreFoxglove is washed in a culture made of beer, yeast, salt and other secret ingredients the cheese markers call the “Magic Potion”. Foxglove was inspired by great stinky cheeses like Epoissess and Talegio. It's supposed to be stinky! That’s part of the delicacy. The slightly pungent exterior makes the sweet cream finish just that much more enjoyable. Trust us, you’ll go back for more!
Read MoreThe latest wheel of Ciel de Chèvre has arrived. This raw goat’s milk cheese has a supple meatiness, tang and the right amount of tack.
Ciel de Chèvre is a trappist cheese, also known as monastic or monk cheese. These types of cheeses can be found in cultures where monks live or did live at one time. The cheese is traditionally produced by monasteries to nourish the monks and to be sold as a source of income.
Read MoreThis cheese changed my mind about blue cheese. Years ago I was under the impression that I didn’t care for blue cheese. Its perfect balance of sweet goaty tang and earthy blue made me want to explore the vast world of blue cheese.
Read MoreThe Blue cheese of the Basque Country. A recent addition to the case is this stunning wheel of Urdiña: a sheep’s milk blue cheese from the Basque Country. This artisan cheese is pasteurized with a soft, slightly gooey texture and a washed rind that develops a reddish hue while aging. The flavor is brothy and tangy with a lovely depth, but on the mild side of the blue cheese spectrum.
Read MoreIntroducing the La Mothais sur Feuille or simply Mothais (which is what we call it around here). These small format cheese wheels are a fresh, raw goat’s milk cheese with a creamy texture and notes of citrus and umami.
Read MoreAlpine cheeses make for such satisfying snacking and this latest wheel of swiss Appenzeller is no exception. The right amount of firm, the right amount of creamy and the right amount of savory, enjoy this sliced up with some fresh fruit as an afterschool snack or a little after work pick-me up.
Read MoreQuattro Portoni is an Italian cheese maker specializing in water buffalo milk cheeses. A 4th generation family with a herd of approximately 900 water buffalo. It's a really cool farm and creamery, where every aspect of the production chain is managed internally, with some serious quality control. We recently received two incredible and distinct cheeses from them: Casatica & Campi, available in the case this week.
Read MoreOur current favorite cheese and crackers cheese: Le Gruyère Surchoix. This Swiss matured raw cow’s milk cheese is the ideal snacking texture complimented by a balanced nutty, fruity and slightly herby flavor. Pick some up for your next picnic and thank us later!
Read MoreThis small format, bloomy rind cow’s milk cheese should be the next centerpiece on your summer cheese board. The petit rounds are topped with a California Bay Laurel Leaf and they are a delight to dive into.
Monger’s Tip: Simply pop off the top of the rind and get in there with a spoon. Enjoy it on crusty baguette, crackers or fresh fruit slices. This cheese is in season now and should not be missed.
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