Alpine-style from Spring Brook Farm is traditionally handmade in a copper vat and washed in brine for one year to encourage the development of beneficial microflora. Crack into one of these big ladies and prepare to be enveloped in its piñacolada aromas. Tubby’s paste is bright yet brothy with a rind like crunchy peanut butter that will leave you craving another bite. Tubby is named for one of Brooklyn’s prominent turn of the century architects, William Bunker Tubby.
Goatlet is a raw mixed milk cousin of Consider Bardwell’s award-winning Pawlet. Made from 20% AWA Approved goat milk and 80% cow milk, this semi-firm is the most recent addition to the Crown Finish lineup.
Winner of American Cheese Society's 'Best in Class' Award, 2017
Named for a famous 19th century Vermont ram, Bismark is a cheddar/Pyrenees-style hybrid. It is savory, sweet, and yogurty, finishing with notes of candied hazelnut. Eat this cheese on its own or with a fresh green summer salad. While the cheese is made at Grafton Village Cheese in Vermont, the milk is sourced from nearby Amish farmers in New York State. Bismark’s paste is a wonderful and bold expression of sheep’s milk, while the rind takes on the natural cave environment of Crown Finish Caves.
American Cheese Society Championship Winner 2017.
PLOUGHGATE CULTURED CAVE BUTTER
This incredible salted cultured butter comes from the amazing Marisa Mauro in Fayston VT. We allow the butter to take on cave notes as it ages in our cellar.
Naked Pruner is a soft-ripened sheep’s milk cheese. The cheese is allowed to ripen in the cave for a few days before washing it in Double Negative, a stout brewed by Grimm Artisanal Ales. This ongoing collaboration with the brewery gives variety to this cheese but what stays throughout the paste is tangy and cakey, while over time becoming pudgy, gooey, with hints of morel.
CROWN FINISH CAVES Story
Crown Finish Caves is a cheese aging facility and NYS licensed dairy plant located in the former lagering tunnels of the Nassau Brewery in Crown Heights, Brooklyn.
Thirty feet below the street, the caves were originally designed for fermenting beer and with an average year-round temperature of 50 degrees Fahrenheit, they provide the perfect environment for aging cheese, too! This is a centuries-old practice called "affinage," and is a prominent industry throughout Europe. We receive "green cheese", or cheese around 1-week old that hasn't developed a rind yet, from local, artisan producers, as well as from one as far away.