Newly arrived from our Dutch friends
this is a sensational cow's milk and Truffle cheese. Rich buttery
texture like classic Gouda's have with the intoxicating aromas
and flavors of mixed truffles...great by itself, but try in
some of your favorite dishes as an accent ingredient!!!!!
Mezzo Secco - $18.95/lb
Mezzo Secco translates to medium dry. A semi-firm cow cheese from the Vella Family in Sonoma. The use of black pepper on the exterior helps to dry the cheese and lends to a snappy bite to contrast the slightly creamy, slightly sharp interior.
A wonderful ripening French blue
cheese. Montbriac is a cow’s milk cheese with a creamy
texture. It is made in Auvergne where the cheese is ripened
in caves and the rind is covered in a layer of ash.
Plain - $14.95/lb
Montery Jack, Jalapeno -
Monterey Jack, Habanero - $16.95/lb
Our recipe (from Monterey) and perfected
by the Vella Family in Sonoma, Ca where they have been making
Jack cheese since 1930. This “real” Jack’s
high moisture content gives this cheese a creamy soft texture
resembling mozzarella, with a fresh, tangy finish. Each
wheel is hand rolled and comes in either the unflavored (plain)
Monterey Jack, or try the spicy Jalapeno Pepper Jack.
A creamy cow’s milk cheese
from the Jura region in France. This cheese is characterized
by a thin flavorless ash layer running through it’s
middle. Traditionally this layer was used to separate the
evening from the morning milking. Combining complex flavors
of nuts, fruit and often a grassy or fresh asparagus aroma
this cheese pairs well with crisp high acid wines such as
A naturally sweet (dolce) blue from
northern Italy. This gorgeous blue gets its sweetness from
both spring and early summer milk from highland pastures vs.
winter milk (cows eating dry hay/feed) that produces a more
“piquante” (sharp) blue bite. Melt onto pizza
or gnocchi. Great when served with full flavored reds.
One and one half years old, this
Dutch Gouda (pronounced “how-duh”), has a flavor
that balances between Cheddar and Parmigiano Reggiano. This
cheese has a texture that is rich and creamy in the front
of the mouth, and has a “crunch” character towards
the finish. Produced exclusively by the Westland family. This
has become one of the most popular cheeses we have ever sold
in 30 years of business, and they have shipped around the
Available in a five or eight year old version, this Canadian cheddar is sharp with a hint of fruit flavor plus a bit of crunch from the calcium lactate crystals. It is aged in one and a half ton blocks, which keeps the cheese creamy.
Istara - $29.95/lb
An A.O.C (Appellation D’Origin
Controlee) French cheese. Made from pasteurized sheep's milk
from the Pyrenees (Southwestern France) along the border of
Spain, in the valley of Ossau. Delicate in both flavor and
texture, neither too “herdy” in aroma or taste,
but with a distinct sheep flavor. Semi-soft pate goes wide
on the palate with a rich, buttery character, and a savory,
toffee flavor lingering on the finish.
Reggiano - $29.95/lb
Unpasteurized 3 year old “Rocca”
Parmigiano-Reggiano. Rocca selects the best young wheels (18
months by law) of Parmigiano Reggiano, marks them with his
stamp and sets them aside for custom aging. Enjoy this cheese’s
intense, piquant, pineapple taste as it melts in your mouth.
Vino - $28.95/lb
A sheep’s milk cheese from
Tuscany washed in the local village wine. This rustic artisian
cheese still retains some of the nuttiness you would expect
from a Pecorino but is quickly followed by a sharp wine flavor.
Pairs well with most all reds!! But I am especially fond of
it with Cognac. Experiment and enjoy!
An aged Pecorino or Italian sheep’s
milk cheese, with whole black peppercorns strewn throughout
the cheese. This is a very hard and salty cheese recommended
for grating onto pasta. Or, drizzle with olive oil and enjoy
with a Zinfandel.
- $34.95/lb, $34.95/ea
French triple crème cow’s
milk cheese. Made by famed affineur Robert Rouzaire in a region
East of Paris between the rivers Seine and Marne. Incredibly
rich, creamy and smooth.
Reserve - $38.95/lb
Mike Gingrich’s artisanal cheese
made from the unpasteurized milk of a single herd of Wisconsin
cows. It was awarded “Best in Show” at the 2001
American Cheese Society’s Conference. Enjoy the sweet
flavors of pasture grasses, herbs, wildflowers and clovers.
Aged 6-8 months, though he is starting to age for 12-18 months
to possibly 2 years. Truly a great American original!!
Blue - $20.95/lb
Made by Giacomini Dairy in Marin,
CA from a closed herd of Holstein cows. Aged at least 6 months.
Take the great Iowa “Maytag” Blue cheese and give
it a California twist and you get Pt. Reyes Blue. Use of a
“Roquefort” Penicillin (the same mold used in
the Roquefort from France) lends to the lemony tang in the
finish but there’s also a sea salty note … possibly
from the ocean spray lying on the grazing pastures. Try on
A creamy, buttery mild cow's milk
cheese from France, based on a traditional trappist monestary
Donna, Aged - $18.95/lb
Prima Donna, Young -
Cow’s milk cheese from Holland.
Firm in texture, with a smooth long, smoky, caramel, and butterscotch
flavor on the finish.
Provolone - $18.95/lb
A mozzarella type cheese that has been hand rubbed with brine, bound with rope and hung to dry at room temperature turning it into an entirely different type of cheese. Although Provolone originated in southern Italy, today this name-controlled pasta filata (spun or pulled curd) cow’s milk cheese is made in every region of the country.
*Prices are subject to change without warning