debuted the cheese back in September and since then it has become one of our favorites.
Speaking of debuts, Stuart Veldhuizen's new cheese the Dublin Karst is also a bit of a hybrid. A cross between cheddar and Romano, it's made using Bosque Blue molds and has a pretty fluted exterior. Come visit us this Friday and Saturday to try some of its big, earthy bite for the first time.
We also have a new choice from the Old Chatham Sheepherding Company called Kinderhook Creek, made with 100% East Fresian Ewe's milk and our usual selection of mayhaw jelly, pretzel buns and beer. Because like you, our warehouse also contains multitudes.