Malt & Mold - Gramercy
Cheese Case Staples:
Cabot Clothbound Cheddar
Pasteurized, Cow, Vermont
A natural-rind, bandaged cheddar with a crumbly texture and nutty aroma, aged from 9 to 14 months. The flavor is deeply savory and slightly tangy with caramel sweetness to the finish.
Camembert Fermier
Pasteurized, Cow, France
Rich, buttery flavor with hints of mushrooms, perfect earthy notes and a long finish.
Chebris
Pasteurized, Sheep & Goat, France
A natural-rind tome made from a mix of sheep and goat's milk and aged for a minimum of 6 months. Its sweet and buttery flavor is perfectly balanced by slight tangy, earthy, nutty and herbal notes.
Chèvre
Pasteurized, Goat, Vermont
Made with fresh goats’ milk from family farms that is naturally coagulated overnight, drained and then shaped into logs. This cheese is distinguished by a simple, mild, fresh goats’ milk flavor.
Comte
Raw, Cow, France
A versatile alpine cheese rubbed with Guérande sea salt and aged for six to eight months on spruce planks. With a smooth texture and notes of apricot, hazelnuts and toffee, this is a great choice for a delicious grilled cheese.
Cremeux de Citeaux
Pasteurized, Cow, France
A rich and silky triple cream produced at a small creamery in the Burgundy region of France. Its pristine bloomy rind encases a luscious, spreadable ivory interior.
Cremont
Pasteurized, Goat & Cow, Vermont
Local fresh cows’ milk and goats’ milk are combined with a shot of Vermont cream to create a lusciously silky paste wrapped in a geotrichum rind. This double cream features a rich flavor with a slightly tangy finish.
Dunbarton Blue
Pasteurized, Cow, Wisconsin
A natural-rind cheddar-meets-blue cheese. Made by a fourth-generation producer, it is hand crafted and cellar-cured, featuring the earthy character of a fine English-style cheddar, coupled with a subtle hint of blue veining.
Gruyere
Raw, Cow, Switzerland
Made from the milk of Brown Swiss cows from small co-op farms, this cheese has flavors of toasted nuts and caramel. A great choice for cold winter nights, it’s an excellent melter. Use it in a classic fondue, a grilled cheese or mac n’ cheese.
Manchego
Raw, Sheep, Spain
Spain's most popular cheese. The Corcuera family produces this in the province of Toledo using same day milk, resulting in a more buttery Manchego. Aged for eight months, it develops a sharp and nutty flavor. Do like the Spaniards and pair with quince paste.
Mt. Tam
Pasteurized, Cow, California
Cowgirl Creamery's signature cheese, a smooth triple-cream made with organic milk and aged a mere three weeks. Mt. Tam is firm, yet buttery with a mellow, earthy flavor reminiscent of white mushrooms.
Mycella Blue
Pasteurized, Cow, Denmark
This Danish blue is produced on Bornholm Island and aged about four months. It has a dense paste and a particularly creamy mouthfeel for such a mature blue. The flavor includes traces of stone fruit with a gentle finish.
Narragansett Mozzarella
Pasteurized,Cow, Rhode Island
This mozzarella is made with local milk, kind bacteria, vegetable-based rennet, salt and nothing else. It has a buttery aroma and a feathery finish.
Ouleout
Raw, Cow, New York
Jos Vulto makes crazy stinky cheeses. He used to age them under a sidewalk in Brooklyn (for personal consumption, of course.) Now he makes them upstate so he can share them with us. Subtle at first, this washed-rind’s flavor comes in at the middle and then stays and stays.
Tobasi
Raw, Cow, Massachusetts
Aged two to four months, Tobasi has an edible, washed rind with a tacky and rich orange patina. The dense custard-like paste is both earthy and meaty.
Noord Hollander
Pasteurized, Cow, Holland
This four-year aged Gouda has a deep flavor with caramel overtones. Ocean clay sediment provides the pastures of North Holland with abundant minerals, resulting in an especially sweet and rich milk for this cheese.
Parmigiano Reggiano
Raw, Cow, Italy
This exceptional cheese adds umami to whatever you are cooking. Shave it over pasta or eggs. Add the rind to soup for incredible flavor. Lasts forever.
Pecorino Romano
Pasteurized, Sheep, Italy
A tangy, hard cheese made in the countryside of Rome and aged 10 months to 1 year. Not just for grating!
Perail Papillon
Pasteurized, Sheep, France
A soft-ripened, flat disc made of sheep's milk in the Midi-Pyrénées region of France. Creamy and rich with earthy undertones, it gets quite soft and oozy at room temperature.
Piave
Pasteurized, Cow, Italy
A full-flavored rich, salty and nutty cheese, with a texture similar to Parmigiano. A crowd-pleaser, use this as an ideal alternative to Parm on a cheese plate.
Prairie Breeze Cheddar
Pasteurized, Cow, Iowa
Aged for a minimum of 9 months, this is sweeter than your typical cheddar. Crumbly yet creamy, with a little crunch from the calcium crystals developed during the aging process. A perfect melter!
Taleggio
Pasteurized, Cow, Italy
A washed-rind cheese characterized by its reddish brown, mold-marbled rind. This producer has been making farmhouse Taleggio for generations and ripening it naturally. A perfect entry point into the funky world of washed rinds.
Featured Cheeses:
Burrata Alla Panna
Pasteurized, Cow, California
The creamy cousin of mozzarella. This pure, sweet, and fresh cheese hides a delightful surprise of creamy stracciatella that wrapped inside its delicate mozzarella shell.
Trifecta
Pasteurized, Cow & Sheep, New York
A triple creme mixed milk cheese washed in Wandering Bine saison from Three's Brewing in Gowanus and aged at Crown Finish Caves in Crown Heights. Decadent and buttery with notes of grilled pineapple and grapefruit.
Kinderhook Creek Mini
Pasteurized, Sheep, New York
A pure sheep's milk cheese made in Old Chatham, N.Y. This soft-ripened round has a creamy, firm paste with a mushroomy flavor.