The Barnburner is a two-hour cold smoked cheddar unlike anything you’ve had before. Made with un-pasteurized cow’s milk at Grafton Village Cheese Co., Barnburner’s unique format and eye-popping color is sure to stand out. When the cheese arrives at Crown Finish it is bandaged and larded with lard from Marlow & Daughters. We age each block for a minimum of 4 months. The result is a cloth-bound cave aged smoke cheddar that defies categorization.
Windham is a natural rind, raw milk Cheddar-style cheese from Grafton Village Cheese Company The cheese is made at their historic plant outside the village of Grafton in Southeastern Vermont, after which is ages for approximately four months in our facility in Brooklyn. The sweet and floral flavor of the rind transitions to a pleasant mouth-coating paste, with hints of buttered popcorn and a 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.
Named for a legendary Vermont ram from the 19th century, Bandaged Bismark is a clothbound cheddar-style cheese, covered with smoked lard from Smoking Goose Meatery. It is savory, sweet, & yogurty, finishing with notes of candied hazelnuts. Eat this cheese on its own or with a fresh green summer salad. While the cheese is made at Grafton Village Cheese Co. in Vermont, the milk is sourced from nearby Amish famers. Bismark’s paste is a wonderful and bold expression of sheep’s milk, while the rind takes on the unique natural environment of our caves. In 2017 & 2018 Bandaged Bismark won 2nd place in its category at the American Cheese Society Conference.
This 30 pound Alpine-style cheese from Spring Brook Farm is handmade in a traditional 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 her Pina Colada aroma. Tubby’s paste is bright yet brothy with a rind like crunchy peanut butter. 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 lemon cream pie and won 1st place in its category at the 2017, 2018, & 2019 American Cheese Society Conferences.
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 weeks, pair Barkeater with ciders, chardonnays, fruit forward or spicy red wines, and mulled cider
Winner in its category at the 2018 World Championship Cheese Competition, Bufarolo is far and away our moodiest and most unique cheese. Made with pasteurized buffalo milk at Quattro Portoni in Bergamo, Italy, the Bufarolo is the perfect fit for anyone looking to explore beyond the world of buffalo mozzarella. Words like creamy and rich would be understatements here. The flavors are complex and bewlidering with notes of mushroom and minerals giving way to a refreshing sweetness and mild astringency, typical of what you will find in other buffalo milk cheeses, but so much more
The older sister of the Bufarolo, our washed rind version is more in the tradition of classic taleggio. We wash her in a seasonal selection of 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
Hailing from the Imperial City of Toledo, this Queen is complex, savory, & incredibly regal. Notes of fresh grass and herbs are complimented by a subdued tanginess and the earthiness of its natural rind. The Queen of Corona is elusive, unknowable, & she will always draw you in for another bite.
Milk: Pasteurized goat
Age: 4-6 weeks
Weight: 15 oz.
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!
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
Naked Pruner is a soft ripened sheep’s milk cheese. The cheese is allowed to ripen in the cave for a few days before washing it in a rotating selection of stouts by Grimm Artisanal Ale. 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.
Trifecta is a mixed milk triple créme made at Old Chatham Sheepherding Company in New York State’s Hudson Valley. This funky cheese in was in Finback Brewery’s Rolling In the Clouds IPA. The beer wash adds notes of turnip and mushroom. Spread it on a baguette or just eat it right off you’r 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, Blue Hill Stone Barns, & Blue Hill NYC)
This cultured salted butter from is near perfection when we receive it from Kriemhild Dairy Farms. We then age it in our cave for up to 4 weeks allowing it to take on the flavor profile of the cave. The end result is absolutely unique cheesy buttery product that excites and confuses the tongue. The project was created in conjunction with Momofuku Ko and can be experienced on their bread and butter plate.