La Jambe Union Market

3 puff pastries with melted brie, apple butter and walnuts

A local washed rind cow’s milk cheese. The texture is supple and fudgy, becoming silky as it warms; the rich, beefy paste is slightly sweet, with grassy, nutty notes and a solid earthy undertone.

Harbison is named after Anne Harbison, the “town grandmother” of Greensboro (how cute is that??). It is a soft-ripened cheese with a rustic, bloomy rind. Young cheeses are wrapped in strips of spruce cambium, the tree's inner bark layer, harvested from the woodlands of Jasper Hill in the Northeast Kingdom of Vermont. The spoonable texture begins to develop in their vaults, though the paste continues to soften on the way to market. Harbison is woodsy and sweet, balanced with lemon, mustard, and vegetal flavors. It’s spreadable, so get yourself a really nice baguette to pair. The woodsy flavors could hold up to a little oak in a wine.

Pulled from a salt brine and aged in a nearby cellar, this is a soft, spreadable double-cream blue with a dramatic anthracite-grey rind, a buttery texture, and a umami finish. Pasteurized.

A semi- hard nutty cow’s milk cheese A great melting cheese from high in the Alps, Morbier is traditionally made from both the milk gathered in the morning and the milk gathered in the evening. The evening cheese was protected from dirt and insects by placing a layer of spruce ash on top of it. The milk from the net morning’s milking is then placed on top, producing the striking horizontal line directly through the middle of the cheese.

Cheesemaker Brad Parker learned to make goat cheese while working as a goatherd in France's Limousin region as a young man before bringing that training home to his farm in south-central Pennsylvania. His Buche is modeled on St. Maure, a Loire Valley classic, though he pasteurizes his milk and skips the traditional straw stalk French makers run through the center. This cheese is a tart, lemony log with a smooth, clean finish and a mineral edge from its ashed rind, made from the milk of his own pasture-raised goats. It's only around in spring and summer while the herd is milking, so we’re excited to have secured some while we can!

Raw blue sheep's milk. One of the most beloved blue cheese in the world. Addictively salty, sweet and complex. Briny, ocean-y notes are present and a blue piquancy floats up through the nostrils.

Fresh baked daily. Limited availability