Selection styles vary widely between standalone cut-to-order counters, farmstead dairies focused on single-producer wheels, and wine shops with curated cheese cases. A map pin shows location, but it will not tell you whether a shop lets you sample before buying, stocks imported raw-milk varieties, or sells pre-cut wedges for quick pickup.
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East Side Cheese & Provisions
17 S Angell St, Providence, RI 02906
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Narragansett Creamery
33 Dearborn St, Providence, RI 02909
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Rind Cheese Shop
24 Bosworth St, Barrington, RI 02806-4100
Cranston 1
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Edgewood Cheese Shop
1828 Broad St, Cranston, RI 02905
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Grapes & Gourmet
9 E Ferry Wharf, Jamestown, RI 02835
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Milk & Honey
796 Aquidneck Ave, Middletown, RI 02842
Newport 1
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Mozz
181 Bellevue Ave, Newport, RI 02840
Portsmouth 1
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Milk & Honey
1016 E Main Rd Ste 2a, Portsmouth, RI 02871-2346
Tiverton 1
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Milk & Honey Bazaar
3838 Main Rd, Tiverton, RI 02878
Westerly 1
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The Cheese Corner
137 Main St, Westerly, RI 02891-7101
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Supreme Dairy
171 St Augustin St, Woonsocket, RI 02895-6126
Also in Rhode Island
Good to know
Can you sample cheeses before buying?
Most full-service, cut-to-order cheese shops allow customers to taste pieces before committing to a weight. Pre-packaged retail displays or smaller specialty markets generally do not offer samples unless they are hosting a scheduled tasting event.
What is the difference between farmstead cheese and artisan cheese?
Farmstead cheese is made on the same property where the milk-producing animals are raised, using only milk from that specific herd. Artisan cheese refers to cheeses made in small batches using traditional methods, but the cheesemaker may purchase milk from outside farms.
How much cheese should you buy per person for a platter?
For a casual board served alongside other snacks, plan on two to three ounces of cheese per guest. If the cheese board is the main food item for a gathering, aim for four to six ounces per person across three to five distinct varieties.
What is hanging weight?
Hanging weight is the weight of a slaughtered animal after skinning and evisceration, but before final trimming and dry aging. When purchasing a side or whole animal in Rhode Island, local processors charge based on this weight. Browse 11 meat processors across Rhode Island on ButcherAtlas to learn more about custom carcass purchasing.
How to make sausage at home?
To make sausage at home, chill high-fat meat and grind it, mix thoroughly with seasonings and ice water until sticky, then stuff into natural casings. Keep all equipment cold to preserve the emulsion and texture. For custom meat grinds and fresh casings, visit any of the 11 specialized meat markets listed across Rhode Island on ButcherAtlas.