Artisan Cheese & Gourmet Food

We are dedicated to bringing our customers the highest quality artisan cheeses that we can find, and food items that compliment the fine wines in our store. From America to New Zealand, from young, creamy textured and crumbly aged cheeses made with care by farmers to fine olives, salami and gourmet crackers, we have a tantalizing display of food from around the world.

Falmouth Wine & Spirits is a proud Charter Member of the Massachusetts Cheese Guild.  The Massachusetts Cheese Guild encourages and supports the production of great cheeses and cultured dairy products such as yogurt, all made from Massachusetts milk.   Fact: The 21 artisan and farmstead cheesemakers of MA cheese make over one hundred (that’s 100 plus!) different types of cheeses.

Massachusetts Cheese Guild

Jasper Hill Willoughby

Willoughby from the Cellars at Jasper Hill  “This succulent and buttery washed-rind cheese has aromas of peat, roasted beef and onions – a strong and complex front for the subtle milky, herbal, ripe-peach flavors within. Willoughby has a thin, tender, rosy-orange rind, which adds earthy dimension to the texture and flavors of the gooey interior.”

Westfield Farm Chevre

Westfield Farm in Hubbardston, MA has been making goat cheese and winning awards for it since 1971.  We love their logs of chèvre, and carry their plain, Classic Blue, Wasabi and Pepper logs.  We paired the plain chèvre with Foolproof Brewery’s Farmhouse Saison at our store’s first beer & cheese seminar.  The class loved it!

Sweet Grass Dairy Georgia

Sweet Grass Dairy Cheeses

Thomasville Tomme raw cow’s milk cheese is aged for at least 60 days and is a traditional farmhouse style cheese.  Their flagship cheese is Green Hill; double-cream, soft-ripened cheese is made in the Camembert style.  Lil’ Moo Original Cheese Spread is their absolute freshest and most versatile cheese.


Nobska Farms Ghost ChocolateNobska Farms Poquito Verde Hot SauceNobska-Farms-Bog-Jelly

Nobska Farms Treats

Rooster of Nobska Farms not only grows amazing peppers, he uses them to create some amazing food dishes, right here in Woods Hole, Cape Cod . Stop in for some Poquito Verde hot sauce, Bog Jelly or Ghost Chocolate.

Vermont Farmstead WindsorDale Cheese


Vermont Farmstead Cheese Company WindsorDale Cheese

Whole cranberries burst with tart flavor in our raw-milk, British-style WindsorDale cheese, made with a late 1800 farmhouse Wensleydale recipe. This delicious hard cheese has a honeyed aftertaste and firm, flaky texture that loves that additional cranberry zing.

Suzanne's Sweet Savories


Suzanne’s Sweet Savories

These items are awesome.  We carry gift packs of her Sweet Savories, as well as individual jars of Ketchup – Chunky, elegantly spiced – luscious fresh tomato flavor; Pear Dazz’ Piquant Preserve and Blueberry Dazzlin’ Dip.

Blue Daisy Pecorino Fresco

Blue Daisy Pecorino Fresco

“This young sheep’s milk cheese from Italy is perfect to savor with fresh pears and a light, crisp white wine.  Blue Daisy is aged for only 30 days, which preserves all the freshness of the cheese.  Unlike the aged versions of Italian pecorinos, this is not a sharp, salty cheese.  Instead, the mild, sweet flavor of the sheep’s milk is perfectly accented with a light, springy texture. “

Haystack Mountain Green Chili Jack

“Eminently stackable, this semi-soft, pasteurized, wax-coated cheese is mild and creamy, studded with roasted Anaheim green chilies fromNew Mexico.  Add to quesadillas or enchiladas, eggs, macaroni and cheese, or to create the ultimate cheeseburger.”



Mystic Cheese Melinda Mae

Mystic Cheese Melinda Mae

“The Melinda Mae, a Robiola-style cheese from Brian Civitello of the Mystic Cheese Co., owes its name to a Shel Silverstein poem about a little girl who eats a whale.  Melinda Mae is made with pasteurized milk that is never cooled — it goes straight from the cows to the pasteurizers without spending time in refrigeration — Mystic works carefully to preserve the delicate characteristics of the milk so that they carry over into the cheese… The rind on the Melinda is delicate and pillowy, a gauze of white mold over pale gold, lightly rippled. The paste is ivory-colored, silky and soft, oozing as the cheese warms. Flavors are mild, but with a subtle complexity; sweet, buttery and lactic, like the flavor of fresh, warm milk made solid, with delicate earthy and grassy notes.”

Quest Leonora Soft Goat Cheese

We tasted this cheese at our Spanish wine seminar and loved it. Queso Leonora is handmade by Oscar in the mountains of León, Spain.  “Oscar has outdone himself with this brick shaped, natural-mold-rind cheese which envelops a compact white paste. The artisanal production is evident from the layered, complex flavor and long, lingering finish. Smooth and full bodied with just the perfect balance of acidity and tanginess, it is perfect paired with white wines.”

Arina Goat Gouda Cheese

Arina is a medium-hard, Dutch cheese made from 100% goat’s milk. Distinguished by its surprisingly mild (still nutty and sweet like a cow’s gouda) flavor, it’s a versatile cheese board denizen.  Zebra’s (of NYC) describes it this way “Sweet and fruity with a mouth-pleasing creaminess, this young Gouda-style cheese.”

KALTBACH Le Gruyère AOP Cave Aged Cheese

“The fruity-tangy Gruyère is a genuine classic among Swiss hard cheeses.  Attentive care during the ageing process in the sandstone caves of Kaltbach is what gives KALTBACH Gruyère AOP its unmistakable rustic brown patina. Maturing for at least 12 months, 3 months in the cheese dairy, and for at least 9 months in Kaltbach, turns KALTBACH Gruyère AOP into a very special cheese. This is evident from both its appearance and its substance: the crumbly body and the lingering after-taste without bitterness will win over any cheese-lover.”


Red Dragon Somerdale Cheese

Red Dragon Somerdale Cheese – English cheddar cheese made with wholegrain mustard & ale

Red Dragon, also known as Y-Fenni, is a smooth, firm, tasty cheddar made with Welsh brown ale and mustard seeds. The mustard seeds give the Red Dragon its great flavor and texture. The brown ale makes the cheese moist and tangy. Red Dragon is aged for three months and is made from cow’s milk.  Serve as a table cheese or melted on toast with dark ale or try a Shiraz, if you prefer wine.  Read what the Cheese Goddess says about it here.


Seal Cove Olga Cheese

Seal Cove Cheese – Olga cow and goat cheese

This cheese is named for a student from the Ukraine who worked at Seal Cove 2005-2007 and had a passion for making cheese.  While most of our cheeses are made from goat milk, this is one of our first mixed-milk cheeses.  The washed rind cheese is aged over 60 days.


Mystic Cheese Co Melinda Mae

Mystic Cheese Company – Melinda Mae

This is a relatively new cheese from Mystic.  Explained as a Robiola, which is to Italy what Brie is to France, with detailed steps in collecting the milk and making the cheese.  Read the CT Food and Farm blog on how Mystic makes this cheese.  We feel fortunate to be able to share it with you.

The blog post include Melinda Mae Tarts with Blueberry, Bacon, and Basil.  Yum.


Grey Barn Eidolon Cow Cheese

Grey Barn Cheese – Eidolon

The Grey Barn dairy herd produces the most wonderful, fresh certified organic, grass fed milk you have ever tasted. Our delightful herd of twenty-five, heritage breed, grass-fed cows are the reason.  With this milk we developed a bloomy-rind cheese that is a true and straight forward expression of our milk and our pastures.

The final result is Eidolon, a bright, grassy cheese that smells of freshly tilled earth and has a creamy layer topping its dense cake like center.  This unique cheese is hand-made on Martha’s Vineyard.



Belle Chèvre Original

Belle Chèvre Goat Cheese – Original, Fig, and Honey

American Cheese Society First Place Award Winner!

Our original spreadable goat cheese (aka fromage blanc) is the freshest of the goat cheeses. And ours must be the freshest of all because it’s won an unprecedented number of first place awards from the American Cheese Society.

Enjoy our original spreadable cheese on a bagel or some toast. Add some jelly or honey and voila! –– a delicious and healthy breakfast. You can also try substituting where recipes call for cream cheese or ricotta. Cheesecakes and lasagna have never tasted better.



Inas Rosales Seet Oliv Torta

Ines Rosales Sweet Olive Oil Tortas
Ines Rosales Tortas are made by hand with the same recipe Ines Rosales created over one hundred years ago in Seville, Spain. Women from the local village are still employed to hand-form and hand-wrap the tortas that are made in small batches. We carry several of their delicious varieties, including their Original. Savory flavors include Rosemary & Thyme and Sesame & Sea Salt, perfect for dipping or topping with cheese. 


The Fine Cheese Company Fig Crackers for Sheep's Cheese

The Fine Cheese Company -Bath, England
The Fine Cheese Company creates cheese wedding cakes, if you can believe it!  That would be tough to sell here.  Fortunately, they offer crackers that pair amazingly well with different cheese types.  Just in – their fig crackers, which pair with sheep’s cheese.  Come try them – later we can look at cheese wedding cakes!



Jasper Hill Farm Weybridge

Jasper Hill Farm – Weybridge
The Weybridge Cheese is made by Scholten Family Farm and aged by Cellars at Jasper Hill.  Weybridge is an organic, lactic-set cheese with a delicate bloomy rind. The lightly aged style is meant to showcase the Scholtens’ rich and complex Dutch Belt milk. The thin rind surrounds a delicate cream-line, showing a toasty, mushroomy flavor in contrast to the bright acidity of the dense, milky core.



Sweet Grass Dairy

Asher Blue Cheese – Sweet Grass Dairy
The Asher Blue Cheese is named after the farmers’ middle child – a little mischievous.  The natural rind is hand-pierced over 100 times.  The cheese has a lot of blue, and an earthy, mushroomy, mild fast.  Sweet Grass Dairy is a sustainable farm that blends old-world traditions with new-world technology to develop the best environment for our animals.



To Die For Dips - Locally made in Concord, MA
Margaret Hammill packs fond memories — along with her passion for creating flavorful dips that get everybody talking — into each container of To Die For dips and spreads. She now offers over 20 exciting varieties, each freshly made in small batches in Concord, Massachusetts. To Die For dips and spreads are all-natural and contain no preservatives.  We offer Salmon Dill and Red Pepper Jelly & Roasted Pecans – Yum!

Sallie’s Greatest Jams – Direct from Cameron, SC
Jay has been doing some scouting for Falmouth Wine & Spirits!  Come try these  jams she brought back with her.  These jams aren’t just for breakfast but for everything from appetizers, salads, grilled meats, desserts and cocktails.  Now for Sale at FalWine: Blueberry + Lavender, Peach + Mint, and Fig Sweet Onion + Rosemary.

Simple & Crisp. Artisanal dried fruit crisps, handcrafted in Seattle! Antioxidant-rich cracker alternative, naturally gluten-free — Simple & Crisp is the perfect pairing for any culinary craving.

    • Apple, Orange, Pear, Blood Orange Crackers.
Fromi Cheeses from France

French Cheese from Fromi

French Cheeses. Our cheese case is full with some wonderful French cheeses including

    • Comte St. Antoine, a wonderful, traditional hard dairy cheese made from cow’s milk
    • Roquefort, considered one of France’s national treasures, is a sheep milk blue cheese from the south of France
    • Petit Delice Cremiers is a soft-ripened triple cream cows milk cheese from Burgundy, France. This cheese is made with pasteurized milk and ripened in caves.  Delice is rich, buttery and soft with a little salty tang on the finish, a result of the bloomy rind.
    • Camembert Bocage, made from cow’s milk produced in a small dairy in Normandy
    • Abbaye Beloc, a French, traditional farmhouse, semi-hard cheese from the Pays Basque region, made from unpasteurized sheep milk
    • Cremeux d’Argental a cow’s milk soft chees from the Lyon region with a white mould rind, very creamy
    • Picandou Fraix Box is a fresh, soft goat’s milk cheese

Capri Hubbardston Blue



Westfield Farm’s Capri Hubbardston Blue Goat Cheese. Our Hubbardston Blue was the original surface ripened chevre made at Westfield Farm. Like the Classic Blue Log, it is a surface ripened blue goat cheese. But unlike the Classic Blue goat cheese, the Hubbardston Blue gets its innoculation when it is in the liquid milk state, rather than as a fresh chevre. It is also aged longer (about 30 days).The result is a complex taste, reminscent of truffles and mushrooms.

Ortiz Bonito del Norte

Ortiz Bonito del Norte. Translation from the Ortiz website:  This tuna is fished by pole, one by one, with live bait, trolling during the summer season. This ancient technique of selective fishing avoids waste and is respectful of the environment and seabed. We prepare our Tuna entirely by hand. On the palate, it has a delicious flavor and a delicate texture.

Rogue Chocolate Stout Cheddar

Rogue’s Chocolate Stout Cheddar Cheese. Rogue Ale’s chocolate stout cheddar is aged over 30 days, uses milk that is rBst-free.  This cheese has a Superb quality rating as certified by Steritech.  The cheddar is hand cut and milled.  This cheese is vegetarian-friendly, gluten-free, and is made from certified sustainable pasteurized cow’s mild.  This cheddar has a 6 month shelf life; keep refrigerated, 38-40 degrees.

Arpea Cheese

Arpea Cheese. This cave-aged cow’s milk cheese from the Basque region of France pairs well with Bordeaux wines.  Perfect timing for our French Region Wine Chats this February.


Sweet Foods: honey, figs, stone fruit, berries

Savory Foods: salads, pastas, red meat, vegetables

Drink: Sparkling wine, sweeter white wines such as Viognier, full bodied reds such as Syrah and Cabernet Sauvignon and vintage por

Point Reyes Blue Cheese. Made on the farm from a closed herd of 25 Holstein cows. Handmade from hormone-free raw cows’ milk. Made with enzymes classified as vegetarian by the FDA. Made with Gluten-Free Penicillium Roquefort. Aged a minimum of 6 months. All natural-containing no preservatives, bleaches or whiteners. Certified Kosher for dairy.

Tasting Note: Sweet, fresh milk with a medium-to-strong punch of blue flavor
Uses: A great Cheese Course blue, perfect for salads, dressings, dips, in a sauce for steak and grilled vegetables $7.25

Vermont Creamery
Vermont Creamery Fresh Goat Cheese Herb Chevre. Mild, fresh goats’ milk flavor. Less salt than most other goats’ milk cheeses, especially imports. $3.99

Westfield Farms

Westfield Farms Capri. This freshly made Capri is carefully pressed into logs, quickly chilled and then wrapped in a vacuum pack to ensure freshness for up to eight weeks. $4.99

Seal Cove Farm

Dill & Garlic Chevre. This fresh chevre mixed with fresh garlic and rolled in fresh dill leaf. Crafted in the farmstead tradition, using only the high-quality milk produced from goats living at this New England farm $6.99

La Tur Cheese

La Tur (Blend). From the great wine region of Piemonte comes La Tur: a dense, creamy blend of pasteurized cow, goat and sheep milk. Runny and oozing around the perimeter with a moist, cakey, palette-coating paste, its flavor is earthy and full, with a lingering lactic tang. The effect is like ice cream served from a warm scoop; decadent and melting from the outside in. An ideal regional pairing would be a sparkling Asti Spumante – effervescence will whisk away the richness while matching the mild acidity. We recommend you get back-up; La Tur is always the first to go at a party. $10.99

Rogue Creamery’s Caveman Blue.  Caveman Blue is a rich, complex blue that is deliciously  sweet  & fruity with slight vanilla tones and a texture of butter and crystals. It has nuances of beef and bacon & grass and hay, and is  firm & lower in moisture with  a natural rind featuring  extensive  blue mold development. Age : 6-12 months. $12.99

5 Spoke Creamery’s Redmond Cheddar. Aged six months – resulting in a rich, well-balanced buttery cheddar packed with deep satisfying flavor. The taste and smooth texture of this cheddar is reminiscent of what you would expect to find at farmers markets, or behind cheese counters at fine specialty food stores. $4.99
Yarra Valley’s Marinated Feta (Cow). Persian Fetta is higher in moisture and lower in salt than a Greek style feta. It is marinated in a virgin olive oil blend with fresh herbs, garlic and spices. The creamy texture combined with its full rounded flavour has made this award winning cheese a consistent favourite. $4.99
Maplebrook Farm Handmade Fresh Mozzarella. The delicious mozzarella cheese is made daily in the mountains of Vermont so that every bite is fresh, all natural and full of homemade goodness. Maplebrook Farm’s unique old-world approach of stretching and molding premium raw cow curd in small batches and using all natural ingredients with no preservatives can deliver such a smooth, moist and refreshingly distinct mozzarella cheese. $4.99
Epoisses is a perennial favorite of fans of strong-smelling cheese. This classic cow’s milk cheese hales from Burgundy and has been made in the small town of Epoisses since the late 1700s. In order to develop the characteristic dark orange rind, Epoisses is washed with brine for several weeks then finished with wine or brandy. In the Artisanal Premium Cheese caves, we continue the Affinage process, washing our Epoisses several times with Burgundy brandy. This extra washing deepens the flavors of the cheese and guarantees a spoonable, silky paste. One piece weighs approximately 10 ounces. $19.99
Goat Gouda makes for a lighter, creamier version of Gouda, compared to the far more familiar cow versions This cheese has a smooth semi-firm texture that practically melts in the mouth leaving a sweet mild aftertaste, which makes for a lighter, creamier version of Gouda, compared to the far more familiar cow versions.

Certainly an excellent candidate for an introduction to the goat cheese family that can be enjoyed on its own or with a cup of our fresh-roasted coffee.

As with many other goat cheeses, you can try pairing the Goat Gouda with a Sauvignon Blanc, but also with many other white wines including: Rieslings, Albariños, Seyvals, Viogniers, Verdejos, Chenin Blancs, Muscats, and Chardonnays, as well as Champagnes and many other sparkling wines.

This cheese is also a good partner for several red wines, including: Aglianicos, Gamays, Zinfandels, Grenaches, Sangioveses and Tempranillos. For beers, try pairing this cheese with Lagers, Pilsners, Wheat Beers, Amber Ales, Trappist Ales,and Lambics. $8.99

Le Chatelain Camembert (Cow). This cheese has more the color of butter. The rind is thick and patterned, which makes it easily recognizable. The taste is buttery and creamy on the palate. It spreads well, particularly on a baguette with a slice of ham. $5.99
Comté is a firm pressed cheese made from the raw milk of red and white Montbeliard cows in the Jura Mountains of France in Franche-Comté. The cheese is produced in small, cooperative dairies, known as “fruitières” which collect the milk from farms within 15 miles distance only. Comté is the most popular DOP cheeses in France, and it is claimed that there are more than 83 distinct flavors in Comté, including apricot, chocolate, butter, cream, and grilled bread. Jura wines make a classic pairing for Comté, as well as Rieslings, Muscats, Gewürztraminers, and many of the softer red Bordeaux blends. $8.99
Morbier is an aromatic and surprisingly mild French cow’s milk AOC cheese defined by the dark vein of vegetable ash streaking through it middle. Today, the ash is purely decorative, a nod to the method by which Morbier was once produced in Franche-Comté. Traditionally, the evening’s fresh curds were sprinkled with ash to prevent the formation of a rind overnight. The next morning, new curds were laid upon the thin layer of ash to finish off the wheel. The wheel was then washed and rubbed by hand, forming a rind to protect the rich, creamy interior and to create a delectably stinky aroma. Morbier, which is aged for at least 60 days, pleasantly confounds expectations. Contrary to its smell, Morbier has a mild taste and leaves a wonderful, nutty aftertaste. Morbier is excellent served with Gewürztraminer or Pinor Noir. $8.99
Zamorano is a hard sheep’s milk cheese, generally nuttier and richer than its Spanish cousin, Manchego. The nomadic shepherding families of Castille-Léon have been hand-crafting Zamorano for centuries. Zamorano has a full, deliciously gamey, sheep’s milk flavor with a texture that melts in the mouth. We recommend that you try pairing this cheese with lighter crisp white wines and with soft to medium-bodied red wines. $11.99
Pecorino Sardo was awarded D.O.P. status in 1996. This pressed sheep milk cheese from Sardinia can be enjoyed on its own, or when well aged it can be used as a grating cheese. We have selected this cheese from a dairy that has been certified Organic by the USDA. This Pecorino Sardo is an especially delicious specimen of this ancient style of cheese, with the requisite minimum 40% butterfat held up with a pleasant tang. The flavor and texture are smooth so this cheese can be enjoyed immediately or kept indefinitely. With a mild aroma, this cheese has a pale straw-colored paste and is slightly open-grained, with a few tiny holes.

Roncal comes from the rich sheep’s milk of the legendary Lacha and Aragonesa breeds of oveja sheep. Depending on the season, these herds graze in the high Pyrénées or the Bardena area of Navarra, the province that was the setting for Ernest Hemingway’s “The Sun Also Rises.” Roncal, made in one of seven villages in the Valle de Roncal, has nutty and piquant flavors with a firm, chewable texture. Somewhat similar to Pecorino Toscano and Manchego, Roncal has its own unique, mouth-watering character and pairs well with many types of wine but you may especially enjoy it with a Sauvignon Blanc or a Tempranillo.

La Peral is a lightly blued, rare and delicious cheese hailing from Asturias in Northern Spain. It is made from pasteurized cow’s milk to which sheep cream has been added. Also known as Queso Azul Asturiano, La Peral is made by the Lopez Leon family. The wheels are aged for sixty days just to the point that the blue begins to develop. La Peral resembles an Italian Gorgonzola and has a touch of olive oil flavor and a pleasant pungent aroma. Its moist and slightly crumbly texture becomes significantly creamier in the finish. Along with other bigger wines, we recommend that you try pairing this outstanding blue cheese with Tempranillos, Cabernet Sauvignons, Gamays, Ports or Spanish desert wines. $15.99