Two hundred wheels. Fourteen countries. One palate.
Provenance · Alpine Tradition
The Alps & Northern Europe
Gruyère AOC
Fribourg, Switzerland · 18 months
Gruyère AOC
Fribourg, Switzerland · 18 months
Comté AOP
Jura, France · 24 months
Comté AOP
Jura, France · 24 months
Alpkäse
Bernese Oberland · Seasonal
Alpkäse
Bernese Oberland · Seasonal
Aged Gouda
Noord-Holland · 36 months
Aged Gouda
Noord-Holland · 36 months
Provenance · Atlantic Character
Atlantic France & the British Isles
Roquefort AOP
Combalou, France · Penicillium roqueforti
Roquefort AOP
Combalou, France · Penicillium roqueforti
Époisses AOP
Burgundy · Marc de Bourgogne washed
Époisses AOP
Burgundy · Marc de Bourgogne washed
Brie de Meaux AOP
Seine-et-Marne · Île-de-France
Brie de Meaux AOP
Seine-et-Marne · Île-de-France
Cloth-Bound Cheddar
Somerset, England · 24 months
Cloth-Bound Cheddar
Somerset, England · 24 months
Provenance · Mediterranean Sun
Mediterranean & Iberian Peninsula
Manchego DO
La Mancha · Churra sheep milk
Manchego DO
La Mancha · Churra sheep milk
Pecorino Sardo DOP
Sardinia · Aged 12 months
Pecorino Sardo DOP
Sardinia · Aged 12 months
Parmigiano-Reggiano DOP
Emilia-Romagna · 36 months
Parmigiano-Reggiano DOP
Emilia-Romagna · 36 months
Chèvre Feuille
Loire Valley · Chestnut leaf wrapped
Chèvre Feuille
Loire Valley · Chestnut leaf wrapped
On affinage
"A wheel is not finished when it leaves the cave.
It is finished when it arrives at your table."
Our Brooklyn warehouse maintains four distinct temperature zones — from 38°F ripening rooms for washed-rind formats to 55°F long-aging cellars where Comté and Gruyère develop their crystalline depth. Every wheel is turned, brushed, and evaluated by hand before it moves toward your counter.
200+
Wheels in Active Aging
14
Countries of Origin
4
Temperature Zones
8
Years in Brooklyn
Voices from the Trade
What the people who actually know cheese say.
I've been sourcing through Fromage for three years. The 24-month Comté they carry is unlike anything else in the city — the paste has that rare hazelnut depth you only get from raw milk and genuine alpine terroir. My holiday case wouldn't be the same without it.
↳ Comté AOP · 24 months
Marguerite Fontaine
Head Cheesemonger · Belfry Cheese Co., Brooklyn
Gruyère Réserve
18 months · Fribourg
Parmigiano-Reggiano
36 months · Parma
When I build a tasting menu around a single Époisses, I need absolute confidence in the ripeness and provenance. Fromage is the only distributor I've worked with who can tell me the exact date of production and the name of the affineur. That specificity is everything.
↳ Époisses AOP
David Chen
Executive Chef · Sable, Manhattan — 1 Michelin Star
Our specialty buyers have tried every importer in the Northeast. Fromage's cloth-bound Cheddar program is genuinely exceptional — they're pulling wheels from three different Somerset producers and aging them differently for each format. Nobody else does that.
↳ Cloth-Bound Cheddar · Somerset
Priya Mehta
Specialty Cheese Buyer · Greenmarket Fine Foods, NYC
Spring Tasting · Brooklyn, 2026
Reserve Your Seat
at the Table.
An intimate buying event for trade professionals. Taste from our current import rotation — 40+ wheels across seven categories — alongside the producers and affineurs who made them. Limited to 60 guests per session.
Fromage Import & Distribution
47 Commerce St, Brooklyn, NY 11231
Dock entrance, Warehouse B