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Houston, TX 77006

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Featured Cheese
Hornkuhkäse

Raw Cow’s Milk Alpine Style from Urnäsch, Switzerland

Made in a small town in Switzerland, just west of Liechtenstein, Hornkuhkäse is no ordinary Alpine cheese. In the town of Urnäsch, where the cheese is made, virtually all the cows still have their horns, hence the name. Hornkuhkäse has the flavors of a true Alpine; nutty and brothy with a hint of caramelized onions. The texture is velvety smooth and melts in your mouth.

Invierno 2 Year

Raw Sheep/Cow Blended Milk Cheese from Vermont Shepherd, VT

Invierno is made in the winter months with a mix of the farm’s own sheep milk and rich organic milk from their neighbor's cows. Aged for 2 years, the flavor of this winter cheese is strong and full with a spicy tang.

Marinated Feta

Goat/Sheep's Milk from Meredith Dairy, Australia.

Made from a blend of sheep and goat's milk, this creamy feta is cubed and bathed in premium olive oil alongside fresh herbs, garlic and spices. This cheese is ultra fresh and super addicting!

St. Stephen

Cow’s milk cheese from Four Fat Fowl Creamer, NY

The first cheese from Hudson Valley creamery Four Fat Fowl, St. Stephen is a beautiful hand-crafted triple cream that bursts with buttery and milky overtones. Made with jersey cow's milk and fresh jersey cream, this cheese has a smooth, silky interior and soft bloomy rind. Pair with a glass of bubbles!

Dunbarton Blue

Cow’s milk cheese from Roelli Cheese Haus, WI

Dunbarton Blue is an original recipe flagship cheese from Roelli Cheese Haus in Wisconsin. It's a hand-crafted cellar-cured cheese with the earthy flavor of an English cheddar, coupled with a subtle hint of blue. Aged for 90 days, Dunbarton Blue develops a unique shapness that will remind you of Cheez-its!

Ubriaco del Piave

Cow’s milk cheese from Veneto, Italy

Created by farmers in the Piave reagion of Italy, this delicious cow's milk cheese is made by immersing the wheels in fermenting wine must during grape harvest. Ubriaco del Piave is bathed for 40 hours in the cheesemaker's personal blend of Cabernet, Merlot, Clinton, and Raboso wines. The cheese then ages for 4 months developing a beautiful violet rind with a sweet, fruity finish.