From house-made mozzarella and cheese spreads to French triple-crème and Italian Pecorino, we have everything you need for a special meal or snack. We’re happy to help match cheeses and accompaniments, create a special cheese board, or find a star ingredient for your next recipe.
Cheese Specialists, Downtown Crossing
3, 15 Years of Service
In October at Roche Bros., it’s the New England Cheese Festival, and we are excited to feature a wide selection of local and handmade cheeses. From creamy and spicy to sweet and firm, local cheeses of all types are available so you can make your own cheese board.
When creating a cheese board, think about a mix of flavors and textures. If you want to keep it traditional and French, select four cheeses: one made with sheep’s milk, one made with cow’s milk, one goat cheese and one blue cheese.
In the spirit of our New England Cheese Festival, we’ve selected a high-quality cheese from every state. Try them all, or stop by our cheese department to find the cheeses you like best!
The fresh, creamy goat cheese from Beltane Farm in Lebanon, Conn., is made in small batches every week. This fine cheese comes from goats raised on local hay and forage. Each goat is named and each has her own particular personality. The cheese, as well as their milk and yogurt, are hormone free and contain no antibiotics.
Spice things up with Pineland Farms Pepper Jack. A trio of hot peppers, including Jalapeno, guajillo and Habanero, kicks up the heat in this creamy jack. All of the cheese at Pineland Farms starts with the freshest milk possible from their creamery, which is just a stone’s throw away from their barns.
From Great Hill Creamery in Marlon, Mass., try the raw milk blue cheese, handmade in their turn-of-the-century barn. Unlike many blue cheese varieties, the milk is not homogenized, which means the cheese is especially smooth and fully flavored. The curd is a bit more dense and yellow than most blue cheeses because there is no bleach or food coloring added.
The raw milk cheddar from Brookford Farm in Canterbury, N.H., is complex in flavor, creamy and firm in texture, and aged a minimum of six months. It pairs well with a simple cracker so you can enjoy the all of the flavor elements of the cheese itself.
While it might not be the most traditional element of a cheese board, consider a small bowl of Salty Sea Feta from Narragansett Creamery, with some marinated olives to go with it. Crafted from whole milk and sea salt, this feta won a Gold Medal at the Wisconsin World Cheese Championships.
Inspired by a classic, French Brie, Moses Sleeper is an original creation from Jasper Hill Creamery in Greensboro, VT. Beneath its thin, bloomy rind, you’ll find a gooey, milky core showing a complex array of flavors at peak ripeness: cauliflower, crème fraîche, and toasted nuts. A bright, clean finish with a hint of white mushroom aroma follows the rich flavors of the paste.
Along with crostini and crackers of all shapes and sizes, round out your cheese board with grapes, almonds and a bit of honey.
Stop by the Roche Bros. cheese department for advice on cheeses and other details to help you celebrate the bounty of New England cheeses at home.