You can order online for pickup at either our Fairfield or Greenwich locations. Online ordering is available seven days a week, and pickup is available Monday–Saturday from 10:30am–5:30pm.

Orders can also be placed by phone:

• Fairfield: 203.292.8194
• Greenwich: 203.340.9227

Please do not leave orders on voicemail. If the line is busy, we are helping another customer, please try again or place your order online.

Yes! We welcome walk-in customers at both locations. You can also place your order ahead of time and have it ready when you arrive.

Yes. We offer pickup at both locations Monday–Saturday from 10:30am–5:30pm.

We are closed Sundays and most holidays.

Online and phone orders require at least one hour of processing time. During holidays and busy periods, additional time may be needed.

We recommend ordering ahead whenever possible.

Platters require 24 hours notice for pick up.

Yes we do, cut cheeses and charcuterie require at least 1 hour, but platters require 24 hours notice. Gift boxes can be ordered for same day pick up with 1 hours notice. This may change during holiday and peak times.

Yes. Please call the correct location:

• Fairfield: 203.292.8194
• Greenwich: 203.340.9227

Please do not leave orders on voicemail. If the line is busy, we are assisting another customer, please try again or use our online ordering system.

We ship throughout the Continental United States.

We are unable to ship to:

• Alaska
• Hawaii
• Puerto Rico
• US Virgin Islands
• PO Boxes
• APO/FPO addresses
• International destinations

Because cheese and specialty foods are perishable, we carefully pack orders so they arrive within 1–2 days.

We ship Monday–Tuesday to help ensure your order arrives fresh and does not sit in a warehouse over the weekend.

All cheese orders are packed in insulated bags with ice packs to help maintain freshness during transit.

We ship using UPS Signature Release, which allows UPS to leave your package if no one is home. Please note, if the weather is hot someone needs to be home. Cheese can't sit outside in the heat!

We work hard to provide the freshest products possible, but many cheeses are seasonal or produced in limited quantities.

If an item is unavailable, we will contact you by phone or email with a comparable substitute. If you prefer not to substitute, we will remove the item and issue a refund.

We do not backorder products.

Cheese is an ancient food. It is a dairy product made by coagulating milk, removing the whey (the water) and separating the resulting solids (the curds).

Cheese begins with milk, which is combined with cultures that help develop flavor and acidity. Rennet or another coagulant is added to help the milk separate into curds and whey.

Cow’s milk cheese: Often creates buttery, creamy, and versatile cheeses ranging from mild to bold.

Goat’s milk cheese: Typically has bright, tangy flavors with a lighter texture. Aging mellows the tanginess.

Sheep’s milk cheese: Naturally rich and high in butterfat, creating cheeses with deep, concentrated nutty flavors.

Cow’s milk cheese: Often creates buttery, creamy, and versatile cheeses ranging from mild to bold.

Goat’s milk cheese: Typically has bright, tangy flavors with a lighter texture.

Sheep’s milk cheese: Naturally rich and high in butterfat, creating creamy cheeses with deep, concentrated flavors.

Rennet is one of the key components used to make almost all cheese varieties. It's a collection of enzymes that cheesemakers rely on to thicken milk, causing it to separate into solid curds and liquid whey. For millennia, this enzyme was sourced from the stomach linings of young ruminants—calves, lambs, and baby goats. This animal-derived rennet has remained a cheesemaking staple throughout much of human history.

Beyond animal rennet, cheesemakers use several alternatives to trigger coagulation. Plant-based rennet draws on the natural coagulating properties of plants such as thistle, nettles, and artichokes. Microbial rennet uses specific molds, yeasts, or fungi instead. Fermentation-based rennet takes a different approach, genetically engineering bacteria, fungi, or yeast to produce the same enzymes found in animals. Plant, microbial, and some fermentation-based rennets are considered vegetarian.

Yes, the majority are made with some type of rennet. Exceptions are cheeses like cottage cheese or fresh chevre which often use an acid like lactic acid, acetic acid (vinegar), and citric acid.

Curds are the solid pieces of milk proteins and fats that form when milk coagulates during cheesemaking.

The curds are separated from whey, then pressed, salted, aged, or shaped depending on the style of cheese being made.

Whey is the liquid left behind after milk separates into curds during cheesemaking.

It contains proteins and nutrients and has many uses in cooking and food production.

Artisan cheese reflects its environment. Climate, soil, animal diet, local traditions, and cheesemaking techniques all influence the finished product.

Aged cheese has been allowed to mature over time under carefully controlled conditions.

As cheese ages, flavors often become deeper and more complex, while textures may become firmer.

Many artisan cheeses depend on factors such as milk availability, animal diets, and traditional production schedules.

Seasonal cheeses often represent the best flavors and conditions of a particular time of year.

Holes, or “eyes,” form when bacteria release carbon dioxide during aging. The size and number of holes depend on the type of cheese and the cheesemaking process.

Classic examples include Swiss-style cheeses such as Emmental.

Aging allows cheese to develop deeper flavors, firmer textures, and more complex aromas.

Fresh cheeses are usually young, soft, and mild, while aged cheeses may become nutty, savory, earthy, or sharp over time.

Soft-ripened cheeses ripen from the outside in and are soft in texture. They have a white soft, edible rind. (Bloomy).

A bloomy rind is a soft, white edible rind created by beneficial molds during cheesemaking. The most common molds used are Penicillium Camemberti and Candidum.

Almost all rinds are edible but not all are enjoyable. Soft white rinds and washed rinds are meant to be eaten and contribute flavor and texture. Natural rinds like on the outside of Manchego or Gruyere are edible but only if you enjoy it!

Washed-rind cheeses are washed during aging with liquids such as brine, wine, beer, or spirits.

This process encourages flavorful rinds and creates cheeses known for savory aromas and rich, complex flavors.

Blue cheese is made with specific molds that create blue or green veins throughout the cheese.

Flavors can range from mild and creamy to bold, spicy, and savory.

Fresh cheeses are young cheeses that are not aged or are aged only briefly.

They are often soft, creamy, and mild, with flavors that highlight the freshness of the milk.

A great cheese board balances different milk types, textures, and styles.

For most gatherings, three to four different cheeses provide a good variety without overwhelming guests.

For a cheese board appetizer, plan for approximately 1 oz of cheese, per cheese per person. So if you are serving 8 people you will need 8oz of each cheese you choose.

Popular cheese accompaniments include crackers, bread, fruit, nuts, honey, preserves, olives, and cured meats.

The best pairings balance flavors and textures.

Cheese is best enjoyed at room temperature.

Remove cheese from the refrigerator about 30–60 minutes before serving to allow the flavors and aromas to fully develop.

Charcuterie refers to prepared meat products traditionally made through curing, smoking, or aging.

Examples include:

• Prosciutto
• Salami
• Soppressata
• Mortadella
• Pâté

Charcuterie pairs beautifully with cheese because the salty, savory flavors complement the richness of dairy.

The best pairings balance flavors and textures.

Try pairing:

• Creamy cheeses with salty cured meats
• Bold cheeses with milder meats
• Aged cheeses with intensely flavored charcuterie

For an appetizer board, plan for approximately 1–2 ounces of charcuterie per person, depending on how much cheese and other food will be served.

Keep cheese refrigerated and wrapped properly to maintain freshness. We recommend storing cheese in the cheese paper we sent it home with you in. It is specially designed to allow the cheese to breath and slow mold growth. If the paper is not reusable, wrap your cheese in parchment or wax paper and store in a plastic bag. Give it some air every few days.

The shelf life of cheese depends on the style.

Fresh cheeses are best enjoyed quickly, while aged cheeses can often be enjoyed for several weeks when properly stored.

Some cheeses can be frozen, but freezing may affect texture and flavor.

For the best experience, we recommend enjoying artisan cheeses fresh whenever possible.

It depends on the type of cheese. You can cut off any surface molds on semi firm, firm and hard cheeses and continue to enjoy them. Fresh cheeses and soft ripened cheeses should be discarded if pinkish molds and other colors appear.

We recommend serving your cheeses whole with a knife for each type. Precutting cheese leads to dried out cheese. Sometimes it is helpful to cut the first piece so your guests know which way to go. Ask your cheesemonger for help if you need guidance.

Most cheeses are best enjoyed after sitting at room temperature for 30–60 minutes before serving. Cheese is a fermented food, so it doesn't need refrigeration for safety (fresh cheeses are the exception), but for quality, store it long-term in the refrigerator.