Cheese Glossary

Wondering what that cheese actually is? Here’s our plain-English guide to the classics on our counter. Everything below is cut to order at 942 1st Ave — ask for a taste.

Parmigiano Reggiano

Italy’s king of cheeses. A hard, granular cow’s milk cheese aged a minimum of 12 months (often 24+) in Emilia-Romagna. Nutty, crystalline, intensely savory — grate it, shave it, or eat it in chunks with balsamic.

Comté

A French Alpine classic from the Jura mountains. Raw cow’s milk, aged 4+ months in mountain cellars. Buttery and nutty with a hint of fruit — one of the most beloved cheeses in France, and a staple on our counter.

Reblochon

A soft, washed-rind cheese from the French Alps, made from raw cow’s milk. Creamy, earthy, and famously the star of tartiflette. Mild enough for beginners, complex enough for connoisseurs.

Camembert de Normandie

The real thing: raw cow’s milk camembert from Normandy, France, with AOP protection. Buttery, mushroomy, and gloriously runny at room temperature. Accept no imitations.

Manchego

Spain’s most famous cheese, made from sheep’s milk in La Mancha and aged 3 to 12+ months. Firm, nutty, with a distinctive zigzag rind. The Riserva (aged 12 months) is a revelation.

Brie de Meaux

The king of bries — raw cow’s milk from Île-de-France, AOP protected. Rich, buttery, with an earthy rind. Serve at room temperature, 30–60 minutes out of the fridge.

Roquefort

The world’s most famous blue, made from raw sheep’s milk and aged in the caves of Roquefort-sur-Soulzon, France. Sharp, salty, creamy — crumble it over steak or eat it with honey.

Gruyère

Switzerland’s Alpine masterpiece. Raw cow’s milk, aged 6+ months. Nutty, firm, perfect for melting — it’s the reason fondue and French onion soup taste the way they do.

Pecorino Romano

A hard, salty sheep’s milk cheese from Italy, aged 5–8 months. The backbone of cacio e pepe and carbonara — grate it fresh, never from a shaker.

Morbier

A French semi-soft cheese recognizable by the thin line of ash running through its middle. Mild, fruity, and supple — the ash is tradition, not flavoring.

Brillat-Savarin

A triple-cream bloomy-rind cheese from France — decadently buttery, almost like cheesecake. Named after the famous gastronome. Serve it slightly cool with champagne.

Challerhocker

A Swiss washed-rind cheese aged 12+ months. Firm yet creamy, with deep notes of roasted nuts, brown butter, and a whisper of spice. A connoisseur’s favorite.

Frequently asked questions

What is Comté cheese?

A French Alpine raw cow’s milk cheese aged 4+ months; buttery, nutty, with a hint of fruit.

What is Reblochon?

A soft, washed-rind raw cow’s milk cheese from the French Alps; creamy and earthy, famous in tartiflette.

What is the difference between Brie and Camembert?

Both are bloomy-rind cow’s milk cheeses, but true Camembert de Normandie is raw-milk and AOP-protected with a deeper, mushroomy flavor; Brie de Meaux is larger-format and a touch milder.

Where can I buy these cheeses in NYC?

Ideal Cheese, 942 1st Ave — all cut to order, with tastings.