Butter's Fine Food and Wine

"Cheese - Milk's leap toward immortality." ~Clifton Fadiman

Artisan Cheese

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At Butter's Fine Food & Wine, our goal has always been to provide our customers with the finest cheeses in the world. We regularly carry about 75 to 100 cheeses to choose from ranging from soft-ripened to rind-washed. So whether it's a vintage gouda from Holland or a goat's milk Bijou from Vermont, our customers are always given a very complete and diverse selection of cheeses from all over Europe, the US, and other nations around the world.

Cheeses Here don't necessarily represent our current selection or inventory". This is a simple pairing guide. Please call the store at 603-225-5995 Option 5 to discuss current selections. Or, visit our online store

Boston Globe calls Butter's Fine Food and Wine 'A Top New England Cheese ShopClick Here to Read Full Article

Cow's Milk Cheeses

Roaring 40s Blue

Roaring Forties Blue is a rich, creamy, and sweet and becomes slightly nutty with age. This blue is served on a Butter's reclaimed oak wine slat cheese board or after a meal with slightly sweet full-bodied white wines.

Port
IPA

Crater Lake Blue

Crater Lake Blue from the Rogue Creamery in Central Point Oregon is named after the blue-green hues of Crater Lake. Perfect if served on a Butter's reclaimed wine slat cheese board. Blue marbling, creamy, tangy.

Tawny Port
Imperial IPA

Vintage Gouda

Gouda is a beautiful favorite produced in Holland. It has a fine balance of salty and sweet like butterscotch. Deep caramel in color, crunchy, flaky, and oh so meltingly smooth when it hits the tongue!

Cabernet Sauvignon
Porter or Brown

Cave Aged Gruyere

This particular Gruyere, aged in caves for 2 years, doubles as a great melting cheese. It goes great with any assortment of grapes and apples and is perfect with all of the salty, cured meats you'll find in Butter's fine selection.

Chardonnay
Porter or Stout

C. V. Triple Cream

Triple Cream is made at the Champlain Valley Creamery, Ltd. located in Vergennes, Vermont. It starts with 75% organic milk fat, which produces a rich triple cream. It goes really well with Butter's dry fruits!

M.&F. Body Sparkling
Belgian

Red Dragon

Red Dragon Cheddar is firm, smooth, and moist. Made with Welsh brown ale and mustard seeds. The flavor is buttery, tangy, and spicy, but not hot.

Banyuls or Sauternes
Welch or English Ale

Cahill Porter

Cahill Porter is a tangy Irish cheddar from Limerick County, Ireland. It is marbled with Porter beer, which gives it a remarkable look, flavor, and texture. "Meaty" comes to mind!

Pinot Noir
Guinness or Porter

Fromage d'Affinois

Fromage d'Affinois is not Brie! It is, however, very similar. It is soft-ripened and covered with a soft, bloomy rind. The milk has been specially filtered to produce a creamier texture. It has a sweet, mild flavor.

Beaujolais
Oatmeal Stout

Sheep's Milk Cheeses

Manchego

Manchego is from Mancha, Spain. Don Quixote would be proud! From the milk of Manchega sheep, the taste is slightly salty, but not too strong. Creamy with a slightly tart & spicy quality and a lovely sheep milk cheese aftertaste.

Tempranillo or Riojo
Pale Ale

Ossau-Iraty

Ossau-Iraty is said to have existed for over 4000 years and it is as good today as it was then. The rind is unpastuerized and brushed. The flavor is nutty, olivey, and fruity. With a firm and oily texture.

Cote de Rhone
Brown Ale

Pecorino Romano

Pecorino Romano is hard, crumbly, perfect for grating and adding to dishes. It is sometimes confused with Pecorino Tuscano, a not-so-salty cheese, generally eaten on it's own.

Chianti
Pale Ale

Bianco Sardo

Bianco Sardo, also known as Canestrato (after the basket in which it's made). The texture is hard. The sheep graze on the green grasses of Apulian. Earthy and sweet, sometimes crumbly.

Muscat
IPA

Abbaye De Belloc

Abbaye De Belloc is still made in the traditional manner by Benedictine Monks at the abbey of Notre-Dame de Belloc. The milk comes from the red-nosed Manech ewes. Rich, caramelized flavors make this cheese so addictive!

Muscat
IPA

Idiazabal

Idiazabal wheels are smoked over beechwood, cherry, and hawthorn for 10 days, which delivers a nutty and slightly smoky flavor. The texture of this cheese is firm.

Merlot
Scottish Ale

Langa La Tur

Langa La Tur is the "cupcake" of cheese. It is buttery, earthy, tangy, and slightly aromatic. Langa La Tur is made from a mixture of sheep's milk, goat's milk, and cow's milk.

Anything!
Belgian Pale

Robiola Bosina

Robiola Bosina is a perfect, creamy blend of sheep's milk and cow's milk. The paste itself is mild, sweet, milky, and well worth trying with a wide range of wines.

Merlot to Sauv. Blanc
Lager

Goat's Milk Cheeses

Humbolt Fog®

Humbolt Fog® is an elegant, soft, surface ripened cheese. The texture is creamy with a subtle tang. It features a ribbon of edible vegetable ash under its exterior giving it a cake-like appearance.

Sauvignon Blanc
Hefeweizen

Le Chevrot

Le Chevrot is ideal for getting your goat tang fix. Sweet, tangy, lemon, in a clay-like paste. A great starter goat cheese.

Sauvignon Blanc
ESB

Le Provencal

Le Provencal is a two layer soft white cheese joined together with a black olive tapenade. The bottom layer is a plain fresh goat cheese, while the top layer is laced with "Herbs de Provence".

Chenin Blanc
Pale Ale

Couturier

Couturier is the most traditional Chevre form of goat cheese. It is mild and versatile and can be used in anything from salads to meat dishes to pasta.

Champagne
Wheat or Belgian

Chabichou Du Poitou

Chabichou Du Poitou is very white and smooth and flexible to the palate. It has crinkly skin. A great dessert cheese, dense and chalky. Better during the summertime

Pinot Noir
Stout

Bucherondin De Chevre

Bucherondin De Chevre comes from the French word "buche" meaning "log". When young, the cheese is mild and tangy and perfect for crumbling into salads. When older, it is creamy and perfect for spreading.

Bordeaux
Wheat or Belgian

Truffle Tremor®

The classic flavor of Truffle meets the velvety perfection of ripened goat's milk cheese. Earthy, elegant, and sophisticated, it's sure to make distinguished taste buds shake.

Pinot Noir
IPA

Le Petite Tomme

Le Petite Tomme, from Lazy Lady Farm, is a goat's milk cheese with a brie-like texture oozing from a tiny disc with bloomy rind, with freshness found with goat's milk cheese.

Sauvignon Blanc
Hefeweizen

Butter's Fine Food & Wine

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