Welcome to St. Kilian's Cheese Shop!
Often referred to as the King of cheeses, DOP Parmigiano Reggiano comes from the Emilia Romagna region of Italy and is made in carefully aged 80 lb wheels. We prefer this cheese at about 24 month's of aging, where it is perfect for grating and flavoring pasta dishes, shaving over salads or snacking.
An exceptional aged cheddar from Quebec that is aged a minimum of 7 years, it develops into a sharp, sweet and intense flavor profile and bold taste.
The classic Spanish staple from La Mancha, we select DOP status raw milk Manchego between 4 months and 1 year of aging
Cave aged DOP cheese from Switzerland, made with raw cow's milk. We only stock AOP Gruyere from select producers. Our standard Gruyere is aged for 9 months.
The most popular cheese in France Comte is made under a strict AOC in the Comte region of central France. Similar to Gruyere it has strong nutty flavors and devlepos more salty sharp notes as it ages, we select our Comte from several producers with a minimum age of 14 months and usually closer to 2 years
When available we also offer Reserve Comt...
Aged sheep's milk cheese that is injected with black truffle paste midway through aging.
English style cheddars are wrapped in cloth and aged to perfection in caves allowing complex savory flavors to develop, over time. We carefully select cheeses in this category from our favorite producers, while they are in their prime.
Sheep's milk cheese made from the milk of Monarch and Basque-Bearnaise sheep in the western Pyrenees in France.
Similar to Manchego, from the basque country, this aged sheep's milk cheese is cured over wood fires for 10 days before aging. Heartier than other sheep's milk cheeses but not smoky, with a medium paste and complex savory flavors
The ultimate melting cheese, made in the Savoie region in both France and Switzerland, Raclette is traditonally melted over grills and served with sliced potatoes and accoutrments for a meal. It's also great in other melting applications or alongside some of your other favorites on a cheeseboard.
Appenzeller extra is aged for a minimum of 6 months and the secret herb brine used to wash this DOP cheese helps to impart a unique fruity yet spicy flavor that intensifies with age
The orginal big bold blue, made from prized sheep's milk and cave aged in Roquefort, this blue is rich, creamy and powerful