CLOSED

...

CLOSED

...

Support Local

Lamp Post and other artisans can only make it with support from their local community.

ABOUT US

About Lamp Post Cheese?

Due to several unfortunte factors, we were fored to close our store and cheese making facility. We than all of our friends and supporters. We are still active in the cheese community, so stay in touch or sign up to our newsletter!

Our goal is to provide the urban community with the end-to-end experience that surrounds cheese. Starting with locally sourced milk from farms, to crafting small artisanal batches. We are bringing this process into the urban community to provide both visual and hands-on opportunities.

In addition, we seek to work with the local food community, to help organize tastings, pairings, events and novel collaborations that allow us to enjoy and learn about cheese and other local foods together. Ultimately, we strive to maintain olde world traditions in cheese crafting, but to place this into a modern context and to make this experience available to urban community.

Lamp Post Cheese, proud members of the American Cheese Society.

OUR CHEESES

What is Lamp Post Cheese?

Apollo

Haya, French inspired Tomme.

Our Haya cheese is crafted in the French Tomme style. Tomme is produced mainly in the French Alps and in Switzerland. It is traditionally made with skimmed milk as the fat was used to make butter. In our case, we use locally sourced raw whole milk. It is semi-firm and aged a minimum of two months. Its flavors are fresh, slightly tangy and buttery. It melts well and can be also used in pasta, omelets, other dishes. Haya is really an all occasion cheese.

Apollo, Spanish Mahon style.

Our Apollo cheese is inspired by the Spanish cheese called Mahon. True Mahon is produced in the city of Mahon, capital of Minorca, a small island in the Mediterranean Sea. Ours is a semi-soft cheese and, like all our cheeses, it’s made with locally sourced, raw cow’s milk. It’s pressed wrapped in the cheesecloth and the knot leaves a distinctive mark. During aging, we rub the rind with paprika and olive oil, which produces a rusty color. It’s smooth in texture with buttery and sweet flavors as well as a hint of chocolate.

Service
Service

Toby, cloth-bound cheddar.

Our Toby cheese is a classic milled curd, English style cheddar. This raw milk cheese is carefully wrapped in cheesecloth and then brushed with butter. With its smooth texture and just a touch of sharpness Toby can be enjoyed alone or paired with other tasty treats. Right now, Toby is aged a minimum of 2 months, but we will be coming out with more mature cheeses in the future.


VISIT OUR ONLINE STORE

For chefs and shops buy through distribution or Contact Us

CONTACT US

Get in Touch

Get in touch
Cecilia.
Social Media