This 30 pound Alpine-style from Spring Brook Farm is traditionally handmade in a copper vat and washed in brine for one year to encourage the development of beneficial microflora. Crack into one of these big ladies and prepare to be enveloped in its piña colada aromas. Tubby’s paste is bright yet brothy with a rind like crunchy peanut butter that will leave you craving another bite. Tubby is named for one of Brooklyn’s prominent 19th century architects, William Bunker Tubby.
Gatekeeper is a small format, soft ripened cow and sheep’s milk triple crème with complex flavors and a long buttery finish. Made at Old Chatham Sheepherding Creamery in the Hudson Valley, Gatekeeper arrives to Crown Finish when it’s a few days old. Once the rind is developed, we wash the cheese with MillStone Farmgate, a traditional American farmhouse-style hard cider that is tart and funky. Gatekeeper develops notes of ramps and orange blossom. This is not your average triple crème!
Producer: Old Chatham Sheepherding Company
Milk: Pasteurized sheep's and cow's milk, cream
Aged: 15 Days
Size: 3.5 oz round
Our only imported cheese, Bufarolo, is hand made at the Gritti Family Farm in Bergamo, Italy. By the time the freshly made Bufarolo arrives at Crown Finish Caves it is still totally rindless. Over the course of its time aging in Brooklyn, Bufarolo develops an ambient, silver natural rind, which contributes a mushroomy earthiness to the bright, lemony, decadent paste.
Producer: Quattro Portoni
Milk: Pasteurized water buffalo milk
Aged: 2 months
Size: 4 lb square
Trifecta is a mixed milk triple crème made in New York State’s Hudson Valley. This funky cheese is washed in Wandering Bine Saison from Three’s Brewing in the Gowanus neighborhood of Brook- lyn. The series of beer washes adds notes of turnip and mushrooms. Spread it on a baguette or eat it right off of your knife. The vegetal, creamy, meatiness of Trifecta will balance any meal or cheese board.
Producer: Old Chatham Sheepherding Company, Hudson Valley, New York
Windham is a natural rind, raw milk Cheddar cheese from Grafton Village Cheese Company in Brattleboro, Vermont. This rich and small-batch handmade cheddar is made 70% from Jersey cow's milk, which is higher in milkfat and protein. The sweet and floral flavor of the rind transitions to a pleasant mouthcoating paste, with hints of buttered popcorn and subtle lactic tang. The cave aged Windham is complex and flavor forward, yet approachable and great for the whole family. Available exclusively at Whole Foods Markets in the North East region.
AVAILABLE EXCLUSIVELY AT WHOLE FOODS.
Producer: Grafton Village Cheese Company
Milk: Thermalized Cow
Rennet: Microbial Rennet
Aged: 4 months minimum
Size: 10 lb wheels
Hailing from Upper Jay, New York, Dutch Knuckle is an Adirondack Mountain Cheese, made from the raw milk of 9 milking Brown Swiss cows.
Bandaged Goat comes to us from the heartland of American cheddars, Wisconsin. When it arrives, Crown Finish wraps the cheese in cloth and rubs it in lard. Made in collaboration with- Montchevré , our Bandaged Goat is silky and sweet, with notes of buttered artichoke. The moist, fatty paste has a pleasantly soft goatiness that both meek and adventurous cheese eaters will devour.
Producer: Montchevré, WI
Milk: pasteurized goat's milk
Aged: 4 months
Size: 10 lbs.
Named for a famous 19th century Vermont ram, Bismark is a cheddar/Pyrenees-style hybrid. It is savory, sweet, and yogurty, finishing with notes of candied hazelnut. Eat this cheese on its own or with a fresh green summer salad. While the cheese is made at Grafton Village Cheese in Vermont, the milk is sourced from nearby Amish farmers in New York State. Bismark’s paste is a wonderful and bold expression of sheep’s milk, while the rind takes on the natural cave environment of Crown Finish Caves.
Naked Pruner is a soft ripened sheep’s milk cheese. It is the “naked version” of our holiday-release leaf- wrapped Citizen Pruner. The cheese is allowed to ripen in the cave for a few days before washing it in Double Negative, a stout brewed by Grimm Artisanal Ales. This ongoing collaboration with the brewery gives variety to this cheese but what stays throughout the paste is tangy and cakey, while over time becoming pudgy, gooey, with hints of morel.
Keymaster is a one-pound mixed milk triple crème wheel. We’ve partnered on this cheese with the Hudson Valley’s newest hard cider producer, Graft Cidery of Newburgh, who produces a variety of wild yeast-fermented ciders. As their cider selection changes seasonally, so shall our cider-wash for the cheese. Due to its larger size, we are able to wash Keymaster for a longer period of time than her little sister, Gatekeeper. This means Keymaster packs a funkier, more brassica-driven punch, perfectly balanced with that decadent and buttery texture.
The Goat Boy is a lactic, bloomy rind goats milk cheese, and itís Crown Finish Caves take on the classic goat cheeses of the Loire Valley. When we receive the fresh cheese from Coach Farm, we apply a layer of ash and smoked salt to the outside. This helps promote the growth of the Geotrichum candidum and Penicillium candidum on the rind, as well as prevents growth of unwanted molds. The smoked salt lends a very subtle note of campfire to the bright and cheesecakey paste.
Pherno is a peperoncino provola-style cheese much like the traditional cheeses of Calabria that the Caputos have tasted in their travels. In fact, they infuse every log with a Calabrian hot pepper the locals refer to as diavulillu, or “little devils.” The paste of Pherno is very milky and buttey accentuated with a spicy heat from the peppers. Pherno belongs to the family of pasta-filata or stretched curd cheeses, just like mozzarella, giving the cheese a beautiful melting texture. The milk for Pherno comes from the Animal Welfare Approved herd at Apple Valley Creamery.
*This cheese is exclusive to the Whole Foods Mid-Atlantic region
This is a special aging project with Saxelby Cheesemongers and Blue Hill Stone Barns. The cheese arrives around 5 days old and we apply a thin layer of "bone-char" which is made from carbonized pig and lamb bones. This cheese is exclusive to the restaurant and has unique farm/barnyard flavors combined with the silky creaminess of the mixed milk cheese.