The Barnburner is a 2 hour cold smoked cheddar style cheese made from unpasteurized cow’s milk from Grafton Village Cheese. This annatto smoked block is made at the original facility in Grafton VT. When the cheese arrives at CFC we bandage and lard the blocks before taking them into the cave and aging them 4+ months.
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.
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.
Goatlet is a combination of 20% raw goats milk and 80% raw cows milk. It's based on the award winning Pawlet cheese from Consider Bardwell Farm in Vermont. The goats milk comes directly from the farm and is Animal Welfare Approved while the raw cows milk comes from a select neighboring farm that provides the highest level of grass fed cheese making milk. Goatlet has notes of a lemon cream pie and recently won 1st place in its category at the 2017 American Cheese Society Conference.
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.
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. The Washed Bufarolo is very different from the natural rind. The beer washed version of Bufarolo changes with seasons and is washed with local Transmitter Brewing Farmhouse Ales. The washed version develops a fatty, bright paste with a thin yeasty orange rind without the earthiness from the cave that the natural rind version holds
Named for a famous 19th century Vermont ram, Bandaged Bismark is a cheddar/Pyrenees-style hybrid. It is savory, sweet, and yogurty, finishing with notes of candied hazelnut. It's bandaged with smoked lard from Smoking Goose Meatery. 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. Bandaged Bismark’s paste is a wonderful and bold expression of sheep’s milk, while the smoked lard adds a meaty note along with the natural cave environment of Crown Finish Caves. Bandaged Bismark won 2nd Place in its category at the 2017 American Cheese Society Conference.
Wrapped in spruce harvested in the Adirondack Mountains, the Barkeater is a robust and woodsy addition to the Crown Finish lineup. Made with pasteurized cow's milk from Consider Bardwell Farm and aged for 6 week, pair Barkeater with ciders, chardonnays, fruit forward or spicy red wines, and mulled cider
Reach new heights with this lactic set cow and goat milk cheese from Old Chatham Sheepherding Company! Subtle notes of tangy goat milk and fresh herbs are perfectly balanced with this cheese’s light and airy texture. A true Crown Heights original!
Producers: Old Chatham Sheepherding Company
Milk: Pasteurized Cow and Goat milk
Age: 2 weeks
Size: 9 oz
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 Graft Cider’s Farm Flor 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! Gatekeeper won 2nd place in its category at the 2016 American Cheese Society Conference.
Milk: Pasteurized sheep's and cow's milk and cream
Aged: 15 Days
Size: 3.5 oz round
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 Brooklyn. 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.
This is a special aging project with Saxelby Cheesemongers and Blue Hill Stone Barns. The cheese arrives around 5 days old from Hudson NY 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. (can be found at Saxelby Cheesemongers or at Blue Hill Stone Barns and Blue Hill NYC)
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.
This incredible cultured butter comes from one of the pioneers of the artisan cheese movement - Vermont Creamery in Websterville VT. They get high quality Vermont cream from the St. Albans Co-op We further ripen the cultured butter in our cave and allow it to age on stainless racks for 5 weeks. The butter then takes on a specific cave flavor profile. This project was created by Momofuku Ko and can be found on their bread and butter plate.