Metropolitan Seafood is unbearably proud to carry only local all natural cheeses produced in our own backyard. Come on in and try the finest selections from Valley Shepherd Creamery from Long Valley NJ and Bobolink Dairy from Milford NJ - We love these folk's commitment to quality while honoring the artisanal practice of cheese making.
Valley Shepherd Cheese Selection
Crema de Blue (Raw Cow's Milk) - A spicy, creamy, full flavored cave aged blue. Aged 65 days. Highly addictive.
Nettlesome (Raw Cow's Milk) - A creamy dutch style interior with nettles added for an herbaciuos flavor that has become a regional favorite.
Perlitta(Raw Cow's Milk) - OLD!! Aged for 23 months. Deep caramel tones and aroma that can only be reached after almost two years in the cave.
Valley Thunder (Raw Cow's Milk) - Old fashioned cloth bound cheddar that spends a minimum of 1 year in our cave. Aromatic, sharp and deeply satisfying flavor achieved via traditional cheddaring methods.
Melter Skelter (Raw Cow's Milk) - Like Raclette, this cheese is for melting over food but the flavor and texture are memorable. Flat 10 Lb wheels, washed for 3 months until the rind remains sticky and aromatic
Fairmount (Raw Cow's Milk) - Alpine style cave aged over 8 months. Sharp and hard hence excellent for grating, cheese plates and melting.
Tewksbury(Raw Cow's Milk) - Having Comte-Gruyere style roots, this 25 lb wheel packs all the nuttiness and aroma a large format wheel should have. Cave aged for a minimum of 8 months, this cheese belongs on plates, fundue and many dishes.