Cheese Selections

Cheese	Specs	Description	Pairing
France
Banon	Pasteurized Provence France Aged Goat	A chestnut leaf wrapped cheese from Provence named after the town of the same name. One of the most recognized cheeses from this area and the only AOC cheese from Provence. This cheese is one of the easiest cheeses to ripen; when the leaves are green the cheese is fresh, mild and sweet, when the leaves are brown and the cheese feels soft, it is ripe and ideally soft. This cheese is often served alone as a cheese course unto itself and works wonderfully with rustic young reds of Provence or a sweet Beaume de Venise.	Syrah Rhone whites Late harvest white
Beaufort	Haute Savoie France                     Raw Cow	Beaufort has a natural washed rind and is immediately recognizable by its inwardly-curving sides. While a young Beaufort has a mild, fruity, sweet flavor, the Alpage variety that we have selected is aged longer and develops a lovely, rounded, more savory note. The breed of cow used to make Beaufort is traditionally the Tarantaise - a muscled beauty that does well in the barn during winter and under the stars in the high summer pastures. The Alpage version is always more rich and flavorful because the pasturing is done high up in the mountains.	Syrah Champagne Chardonnay Riesling Gamay
Bleu des Causses	Pasteurized,     Gorges du Tarn, France                    Blue	A close cousin to Roquefort, the Bleu des Causses is matured for 3 to 6 weeks in the natural caves of the Gorges du Tarn. These caves are exposed to the north and are ventilated by "fleurines", natural chimneys, formed in the cliffs. It is these "fleurines" that allow the cheese to blossom and develop the aroma of the region. The taste is soft and savory, reminiscent of summer pastures. In the winter this taste is more pronounced.
Brie de Nangis	Pasteurized Ile de France France Bloomy Cow	Perhaps the most recognized cheese in the world. This comes from the grassy plains surrounding Paris along the Seine. With a fluffy white rind and a creamy yellow interior, this cheese gets softer and more aromatic with age. The cheese can be eaten young, but gains much more complexity with age. The perfect picnic cheese with crusty bread and sweet onions.
Brillat Savarin	Pasteurized Normandie, France Triple crème, Bloomy	This triple creme is a soft ripened delight made of pasteurized cow’s milk enriched with cream. It was conceived by cheesemaker Henri Androuet in the 1930's and was named after the renowned 18th Century French food writer Brillat Savarin. It has a white bloomy rind and a mousse like texture. It is unctuous, intensely creamy, with a pleasant earthy mushroom flavor. Tipping the scales at 75% butterfat and more buttery than butter, this is the legal limit for triple creme. Try it with a brut rosé for a special occasion.	Sparkling rose
Boucheron	Pasturized      Loire Valley,          France                    Bloomy Goat	Boucheron is a goats milk cheese native to the Loire Valley in France. Semi aged, ripening for 5-10 weeks, boucheron is produced in short logs that are cut and sold as rounds. A bloomy white edible rind covers an ivory pate. As this creamy cheese ages it gains flavor and looses moisture. At room temperature the pate is creamy around the edge and crumbly toward the middle.
Camembert	Pasteurized Normandy France Bloomy Cow	The king of French cheese, and perhaps one of the most elegant cheeses for the affineur and cheesemaker alike. It is a balancing act of temperature and humidity to get this cheese perfect. Too warm or too dry and you've ruined it. With a grassy floral aroma, this is a holy grail of french cheese, but when you have found a perfect one it is bliss.
Charollais (goat)	Pasteurized Burgundy, France Aged Goat	A rare, medium sized goat's milk drum made and aged in Burgundy, France.   Rustic in appearance with a dense interior and clean elegance reminiscent of the great wines from the region. Try it with a powerful young white burgundy like Puligny Montrachet.	Nebbiolo Earthy Pinot
Chevrot	Pasteurized Poitou, France Aged goat	This small wheel of lactic aged goat cheese has a natural rind and dense creamy center. The flavor starts off sweet and tangy when young, intensifying with a piquant nuttiness as it grows wiser with age. Try this with a racy, floral white like sauvignon blanc, or viognier.	Sauvignon Blanc Viognier Unoaked Chard
Clochette (goat)	Pasteurized Burgundy, France Aged Goat	A rare, medium sized goat's milk bell made and aged in Burgundy, France.   Rustic in appearance with a dense interior and clean elegance reminiscent of the great wines from the region. Try it with a powerful young white burgundy like Puligny Montrachet.
Comte (Pronounced Con-tay)	Raw Milk Franche-Comte France Washed Rind	Made using time honored traditions in the Franche Comte region of France, in the Jura mountains bordering Switzerland.  These plateaus, known for their rugged terrain but lush green fields categorize Comte as a "mountain" cheese. Comte cheese was one of the first cheeses to be awarded a label of orgin guaranteeing its quality (AOC). As one of the premiere cheeses of France, we know you'll enjoy this fine taste of French living.
Coulommiers Rouzaire	Pasteurized Burgundy France Washed rind Cow	Traditional style brie made between Brie and Meaux in the Ile-de-France in the village of Coulommiers.With a bright white bloomy rind and beige paste this cheese must be consumed at the peak of its ripeness. The garlicy mushroomy earthy flavor intensifies with age and the paste softens to create a brie experience like no other. Pair with unoaked white wine or big sweet reds.
Epoisses	Raw cow milk Auvergne, France Blue	This washed rind is the extremely consistant version of a notorious french stinky cheese. Hand ladled curds are moulded, washed in lightly salted water and ripened in humid cellars. After 4 weeks the rind is rinsed with Marc de Bourgogne, a French Brandy. Napoleon I and Louis XIV were avid supporters of the strong, meaty taste of this great, little A.O.C. stinker. When fully ripe this cheese gets very runny and you can hear it calling out for a crusty baguette.	Powerful Meritage
Fourme D'Ambert	Pasteurized Pyrenees, France Aged sheep milk	Unpressed raw cow's milk curds that are shaped into tall cylinders. It is placed into well-ventilated humid caves ripened for 3 months to allow the growth of penicillum glaucum, roquefortii's milder cousin . The result is a rich, sweeter blue, with a balanced flavor and soft, creamy texture. In the mountains of central France, this “fourme” of blue has been a tradition since the turn of the last millennium!	Late harvest whites Muscat
Fromage D' Meaux	Brie-style   Seine-et-Marne, France Raw Cow	Meaux began as a small village settled by a Gaul tribe called the Meldes. Today, the Meldes lend their name to the city of Meaux as well as its inhabitants, called Meldois. Fromage de Meaux approximates better than any of its American counterparts the true flavor and style of raw milk Brie - and over 25 liters of milk are required to produce just one wheel! When ripe, its rind breaks at the slightest touch, allowing the beautiful, hay-colored, almost liquid paste to ooze out.	Champagne Beaujolais Cabernet Sauvignon
Istara	Pasteurized Normadie France Washed rind Cow	This pyrenees sheep cheese is perhaps one of the most flavorful sheep cheeses we've tried. From the makers of Petite Basque, it boasts a rich, sweet nuttiness that is sure to please.	Floral whites Viognier Sauvignon Blanc
Mimolette Extra Aged	Pasteurized Normandy France Washed rind Cow	A cannonball of orange butterscotch that was, at one time just milk. Aged close to two years and colored with annatto, this northern French version of an Edam is an exceptional wine cheese. Try it with inky dark reds like syrah or zinfandel, or for a special treat try a late harvest red or port.	Tannat Syrah Bordeaux blends
Morbier	Franche-Comté. France Cow	Morbier is an aromatic and surprisingly mild French cow's milk cheese defined by the dark vein of vegetable ash streaking through it middle. Today, the ash is purely decorative. Traditionally, the evening's fresh curds were sprinkled with ash to prevent the formation of a rind overnight. The next morning, new curds were laid upon the thin layer of ash to finish off the wheel. The wheel was then washed and rubbed by hand, forming a rind to protect the rich, creamy interior and create a delectably stinky aroma. Morbier, which is aged for at least 60 days, pleasantly confounds expectations. Contrary to its smell, Morbier has a mild taste and leaves a wonderful, nutty aftertaste.	Gerwurztra-miner Pinot Noir
Pave D'Auge	Pasteurized Dordogne France Fresh Goat	A close relative of the French classic Pont l'Evêque, this soft cow cheese from Northern France. The delicate rind encases one of the greatest bacony flavors available. Tough not as assertive or aromatic as Pont l'Evêque can be, this is a veritable favorite for those just getting into stronger flavors.
Pico	Pasteurized Seine-et-Marne, France Triple crème, Bloomy	This was the first french cheese that made me realize how to buy soft ripened cheese, touch and smell. Whe it's soft in the center it is fully ripe, showing dense creamy and slightly piquant flavors of fresh farm goat's milk with an earthy finish.	Sauvignon Blanc Viognier
Pierre Robert	Pasteurized Seine-et-Marne, France Triple crème, Bloomy	Pierre Robert is a decadent triple-crème-style cheese from Seine-et-Marne. When Robert Rouzaire and his friend Pierre began to tire of their Brillat-Savarin, inspiration struck. They began aging the same triple-crème longer in their caves, enabling it to further develop its flavor and become even more meltingly rich in texture. They named their new success Pierre-Robert, for obvious reasons. With a whimsical boulder ("Pierre" means rock) adorning its snow-white rind, Pierre-Robert appeals to anyone craving pure and utter decadence. Buttery, smooth, and mild, this cheese ought to be eaten spread on bread or even graham crackers.
Pont l' Eveque	Normandy,          France               Washed Rind      Cow	Pont-l'Eveque has a slightly mouldy, brown rind and a soft, supple paste. The cheese must be regularly washed, brushed and turned to encourage the special bacteria to grow on the rind. The taste is deliciously savory and piquant, with just a trace of sweetness and robust tang on the finish. It is also known as Moyaux cheese.	Bourgogne Pinot Noir                      Pinotage
Rouquefort Papillon	Raw Sheep     So. France                    Blue	Legend has it this cheese was discovered when a young sheep herder eating his lunch of curds saw a pretty girl in the distance. Abandoning his meal in a nearby cave he ran to meet her. When he failed to catch her he returned to his now moldy lunch and ate it out of pure hunger. The overall flavor of this white, crumbly but slightly moist cheese begins slightly mild then waxing slightly sweet, then smoky, then fades to a salty finish.
Roucoulons	Franche-Comte        France             Mold Ripened     Cow	Like Camembert, it claims to be a soft-ripened variety, but like Pont l'Eveque, its predominantly red rind has only a dusting of white mold. Its flavor is somewhere in the middle as well. Alas, we will simply agree to enjoy this cheese, made in the heart of the Franche-Comte region. Roucolons is an excellent cheese made by Milleret.	Pinot Noir Bordeaux Merlot
Italy
Brescianella Stagionata	Pasteurized Brescia, Italy Washed rind	A rare find from east of Milan, in central Lombardy, Italy. Whole cow's milk washed-rind that is aged from 3-6 months. Soft, often liquid creamy with an aromatic taste of fresh baked bread. Similar to Taleggio but a smaller, and much less aggressive, with a sweetness that makes this one of our favorite cheeses.	Sangiovese Cabernet blends Cabernet Franc
Ciabot	Pasteurized, Italy              Aged Cow & Sheep	Ciabot is a blend of sheep and cow's milk with a bloomy rind. It has the lucious butterfat content of fine sheeps milk much like a ripe French Perail cheese but the cow's milk effectively smoothes out any barnyardiness so often associated with soft sheep milk cheeses.  Much like a two milk robiola, this cheese is also so nice and ripe you barely have to wait for it to warm before it begins to ooze (although you always should wait for a full flavor!).
Fontina Val D'Aosta	Raw milk Aosta, Italy Aged cow milk	From cows grazing in 6,500 foot pastures at the foot of the Alps in Italy’s northwestern-most region, this semi-firm, cooked and pressed raw cow's milk cheese is traditional Fontina. Reaching maturity in 3 – 4 months, the burnished, crusty rind is obtained through brushing and oiling, protecting pale golden interior, riddled with small holes. The uniquely rich and nutty flavor is reminiscent of truffles, with a subtle fruity, grassy aroma and supple texture. Try it with a big Chardonnay, or a bold Piemonte red.	Chardonnay
Gorgonzola Dolce	Pasteurized Piemonte, Italy Blue cow milk	With 1000 years of tradition, Gorgonzola originated as a natural blueing stracchino cheese, ripening in caves north of Milan that were rife with naturally occurring penicillum glaucum. Today, however, the blue cultures are added to the milk before coagulation. Generally ripened for 3 – 6 months, the cheese is rich, pungent and profoundly “sweet”. Use Dolce for sauces for steak and potatoes or portabella mushrooms and served with a huge, red wine. Superb, too, for dessert with fresh pears or apples and a fresh glass of Muscato D'Asti.	Late harvest whites Muscat
Gorgonzola Piccante	Milan, Italy     Blue Cow Milk	Gorgonzola Piccante, a formidable cow's milk blue cheese from the region north of Milan, is Italy's answer to Roquefort. Its rough, reddish rind protects a tender, light yellow, blue-flecked paste that is firm, moist, and buttery. The flavor is sharp and sweet.	Sweet Italian Dessert Wine
Parmigiano Reggiano	Italy                         Hard Cheese        Cow	So famous, so perfect, so consistent… what can we tell you about Reggiano that you don’t already know.   The cows whose milk constitute this cheese are virtually hand-fed specially guarded secret salads of grasses that produce a magnificent, complex flavor. A barrage of sweet, salt, spice, and nuttiness simultaneously fill your mouth: that butter, that little crunch, that caramel finish… it’s the same welcome visit from that favorite old friend every time. Aged two years to absolute perfection.	Champagne
Pecorino Romano	Pasteurized Rome, Italy Aged sheep milk	This traditional Pecorino Romano comes from Locatelli, the gold standard for real Romano. With classic aromas of lanolin and a rich sweet flavor, it is a far cry from the pre-grated Romano that has infected this country. If you believe in using good Parmigiano, why use second rate Romano?
Pecorino Tartufello	Raw milk Tuscany, Italy Aged sheep milk	An aged raw sheep's milk cheese with whole pieces of black truffles. Perhaps the earthiest mushroom flavor available complimented with buttery sheep milk cheese. Try it with a fruit driven nebbiolo for the essence of northern Italy.	Old world Reisling
Pecorino Toscano	Pasteurized Tuscany, Italy Aged sheep milk	Given the wide array of types of pecorino from Tuscany, it’s a wonder that only one has achieved DOP status. This dense sheep milk cheese epitomizes rustic Italian cheese, and no surprise, is wonderful with red and white wines, especially Tempranillo.	Tempranillo Syrah Reisling Chardonnay
Piave Vecchio	Pasteurized Veneto, Italy Aged cow milk	This addictive cow's milk cheese is from the Veneto, Italy. It has a concentrated sweet, crystalline paste with a mild hint of almonds and pineapple. This is a wonderful table cheese or shaved over a salad in place of Parmigiano. This cheese has a wonderful affinity for red wine, especially earthy reds like Nebbiolo and Pinot Noir.	Nebbiolo Pinot Noir Sangiovese Cabernet Franc
Taleggio Raw milk	Raw milk Lombardy, Italy Washed rind	Soft-ripened, washed rind cheese made in the Valsassina foothills since in the 9th Century. This is essentially the same as regular Taleggio but made with raw milk for a more complex flavor and giving texture. The aroma is powerful, but the flavor is sublime.	Gewerztraminer Reisling
Ireland
Cashel Blue	Tipperary, Ireland Blue Cow	Made by the Grubb family, Cashel Blue is mild, creamy, and somewhat soft. Its ivory-colored paste is laced with powdery blue veins; its caramel and cedary flavors combine to create a heady experience. Left at room temperature, Cashel Blue will become soft enough to spread.	Chardonnay
Coolea	Ireland                 Hard Cheese            Cow	The hills of Collea give their name to the Williams family's acclaimed raw-milk, gouda-style cheese. This is a rich, nutty cheese with a fruity tang on the finish. Maturing process takes 6 to 12 months.
England
Montgomery's Cheddar	Raw milk Somerset, England Aged cow milk	This cheese changed my life. Cheddar has become so brutalized by cheap  immitation I never knew how good it really was. This clothbound wheel has a firm body, a balance of sweet milk flavors and traditional cheddar acidity that make it one of Englands best. From our friends at Neals Yard Dairy, this cheese has wonderful affinity for California Syrah.	Syrah Pinot Noir Cabernet blends Touriga
Stilton	Nottinghamshire England	Made with the milk from five herds of cows grazing near Colston-Bassett dairy, this hand-made Stilton develops a fine, bark-like natural rind and ample blue veining. Colston-Bassett Stilton is aged for four months and made with traditional rennet, special for Neal's Yard Dairy.	Port
White Stilton with Mango & Ginger	Pasturized England Aged Cow	Expert cheesemakers add just the right amount of fruit to this decadent stilton so as not to make it too sweet. Fresh and flavorful, this cheese is an excellent desert cheese or paired with a crisp yet slightly sweet white wine.	Pinot Grigio
Spain
Garrotxa	Pasteurized Catalonia, Spain Aged goat	Superb and unusual goat's milk cheese from Catalonia. Looking old before its time, this elephant-gray rinded semi-firm is aged only 3 – 4 weeks when it reaches its semi-firm peak. (That rind is reminiscent of the volcanic ash in the soil that provides such unique pasturage.) With a mild creamy flavor it pairs exceptionally well with Zinfandel.	Zinfandel
Ibores	Pasteurized Extremadura, Spain Aged Goat	An artisanal goat milk cheese made in the west central part of Spain. Made from the milk of the Mountain Verata and Retinta breeds of goat. Hand rubbed with olive oil (sometimes Paprika) and aged for a minimum of 2 months. It has the flavor of oak leaves and moutain pastures. Very versatile with large red wines.	Syrah Zinfandel
Idiazabal	Basque, Spain Sheep	During production, the wheels are lightly smoked over beechwood, hawthorn, or cherry for 10 days, imparting a slight smokey quality that adds wonderfully to the rich, nutty flavor of this sheep's milk cheese. Idiazabal has a firm texture, similar to Zamorano, Roncal, and Manchego.	Merlot
Mahon	Menorca, Spain Cow	Mahon boasts a certain sharpness, and its lemony, salty flavors evince the rural Mediterranean seascape. Its rind contains a hard, crumbly cheddar-like texture and darkens as the wheels age. At peak, Mahon is tangy, intense and delicious.	Madeira , Tempranillo
Monte Enebro	Pasteurized Asturias, Spain Lactic, bloomy	Also known as Queso del Tietar, this aggressive goat cheese has powerful mouth filling creamy flavor that stays with you. Covered with ash and mold, aged 2-3 months, the cheese has a rich flavor and intense bite that leaves teethmarks. Often put in tastings as a blue due to its overwhelming strength.
Valdeon	Pasteurized Castille et Lion, Spain Blue Cow & Goat	This cow and goat milk cheese is traditionally wrapped in sycamore leaves, making for a stunning display. The interior is moist with beautiful marbled blueing throughout, and a mellow sweet taste that comes from centuries of perfection. Try it with a sweet sherry and some crusty bread.	Late harvest whites Muscat
Zamorano	Raw milk Castile-Leon, Spain Aged sheep milk	This D.O. protected specialty of Castile-Leon is similar in style to Manchego, but produced solely from the rich milk of Churro sheep. It has a firm nutty flavor and underlying sweetness that make it exceptional with many lighter red and floral white wines.	Albarino Pinot Noir Carignan
Switzerland
Emmenthaler	Raw Milk Bern, Switzerland Aged cow milk	One of the largest cheeses in the world. More than 264 gallons of milk are used for one wheel of cheese. It has a characteristic smooth pale yellow rind. The flexible paste is a lovely deep yellow color with large holes. This wonderful cheese has a complex aroma of meadows and flowers with raisins and wood fires. The flavor is strong and fruity with a mature woody finish.	Syrah           Pale Ale
Gruyère cave aged	Raw milk Alps, Switzerland Washed rind	The gold standard for all of Switzerland, this comes from Emmi, and is one of my desert island cheeses. Cooked curds and high quality milk make this nutty, sweet, sometimes crystalline cheese a cooks secret weapon and the cheesemongers best friend. Try it with a fruity zinfandel, or lighter cab franc.	Zinfandel Cabernet Franc
Holland
5 Year Gouda	The Netherlands    Hard Cheese        Cow	Gouda is simply unrivaled for that perfect balance of salty and sweet. Deep caramel in color, crunchy, flaky, and meltingly smooth on the tongue, a true cow's milk Dutch Gouda bursts with flavor. The hint of butterscotch at the finish is a signature of this Dutch treat.	Cabernet Sauvignon
USA
Fresh Mozzarella	Gardena, California           Fresh Buffalo	Mozzarella di bufala is porcelain white in color, soft but slightly firm outside and moist inside. It is naturally fermented making it lactose free and it has no preservatives. Each 8 oz. Mozzarella ball is packaged individually in its own brine.
Bermuda Triangle	Arcata, California Ripened Goat’s Milk	Handmade with the chef in mind, Bermuda Triangle, sliced thinly with a wire, creates the distinctive presentation needed by today’s food professionals. Soft ripened and double rinded with ash and surface ripening, the flavor is earthy yet mild; the texture becomes creamier with age.
Buttermilk Blue	Raw Milk Monroe, Wisconsin Blue Cow	Drawing on the pristine natural resources of northwestern Wisconsin, our master cheesemakers begin with the freshest raw milk from herds of predominantly Jersey cows. The homogenized (not pasteurized) milk is inoculated with a secret blend of cultures, hooped by hand, pierced, salted then cured for at least 2 months while being rotated regularly to insure a perfect cheese.
Carmody	Pasteurized Petaluma, California Aged Cow milk	Naturally golden in color with a smooth texture and wonderful flavor. Carmody is a consistent blue ribbon winner at the Los Angeles County Fair. Aged for at least 6 weeks this Jersey Cow milk cheese is smooth with just the right level of acidity to complement a big wine or food pairing.	Barrel-aged Chardonnay
Drunken Bishop	San Luis Obispo, California          Raw Cow	This raw milk cheese is immersed in award-wining single vineyard Syrah from the Central Coast which produces an eye-catching deep, rich color to the exterior of the cheese. The cheese is aged for a minimum of 60 days. The end-result is a firm texture with great mouth appeal, a visually appetizing cheese with several layers of flavor components. We have found that the wine exterior adds more complexity to the finish of the cheese.
Dry Jack	Pasteurized Willows, California Aged Cow	This American masterpiece is dulcet and mellow with a bold nutty flavor. This cheeses exotic mingle of flavors originates with milk from grass fed cows which is hand formed into 8 pound wheels. The mixture is placed in muslin sacks, cured in brine then rubbed with oil, pepper and cocoa. The cheese is then aged for 7-10 months producing a parmesan-like texture.
Fiscalini Clothbound Cheddar		The Fiscalini dairy farm in Modesto, California was founded in 1914. Thier Swiss ancestors have a long tradition of making fine hand-crafted cheeses. The clothbound cheddar is made in an open vat, in small quantities, handcrafted the old-fashioned way. They do not pasteurize the milk, which allows for the wholesome, natural flavors of the fresh clean milk to expressed in the cheese.
Goat Milk Cheddar	Arcata, California      Aged Goats Milk	Sharp and smooth, our aged cheddar is complex and nutty in flavor. Mild goat overnotes give it a distinct advantage as a table and cooking cheese.
Great Hill Blue	Marion, Massachusetts Blue Cow	Great Hill Blue, from the Great Hill Dairy, hails from the shores of Buzzards Bay, approximately 50 miles south of Boston.Produced using only cow's milk from local farms, this zesty blue cheese is characteristically full-flavored and sharp yet smooth.	Sauternes
Humboldt Fog	McKinleyville, California Goat	Humbooldt Fog, made by Mary Keens at Cypress Grove Chevre in McKinleyville, California, is a gorgeous, five-pound wheel of young goat's milk cheese sprinkled in vegetable ash and left to develop a pillowy white bloomy rind. Its defining characteristic is the thin line of black ash running through the bright white middle of each wheel.	Chardonnay, Sauvignon Blanc, Gamay, or Muscat
Point Reyes Blue	Raw Point Reyes, California Aged Cow	The secret to this creamy blue delight is a heard of Holstein cows that graze on the rich certified organic grasses of the hills surrounding Tomales Bay. This cheese is then aged 6 months intensifying the creaminess and blue flavor. Enjoy this cheese with dried fruit and a dessert wine for a taste delight.
Provencal Bishop	San Luis Obispo, California          Raw Cow	This raw milk cheese is rolled in organic, California grown Herbes de Provence (Provencal Herbs), a mix of aromatic plants. We use the traditionally dried mixture of thyme, marjoram, rosemary, basil, fennel, sage and lavender from The Spice Hunter. The cheese is aged for a minimum of 60 days. The end result is a firm texture with great mouth appeal, a visually appetizing cheese with several layers of flavor components. The exterior herbs provide an extra dimension of flavor.
Teleme	Pasteurized San Luis Obispo California Fresh Cow	For thirty years, Franklin Peluso has been making this Bay Area original out of the Peluso Farms. He is now making it out of the Dairy at Cal Poly. This traditional fresh italian style cow cheese is rich and buttery with a lovely delicate flavor that demands you take another bite.
San Andreas	Petaluma, California Raw Sheep Milk	This raw milk farmstead cheese is a Bellwether original. It is smooth and full-flavored and is a delicious table cheese. San Andreas is terrific with an aged red wine. Enjoy it as a table cheese with bread and olives.	Young California Cabernet.
Skyhill Chevre	Willows, California Pasteurized Goat Milk	Good cheese begins with good milk. That’s why we at Skyhill Farms only use milk from our own herd. We know how we’ve raised the animals, know our strict milking procedure and know the milk comes from contented, healthy goats. Our cheeses are made in small batches, hung in cheese cloth bags to drain and packaged by hand for the market. We use a vegetable set and never use animal rennet
Sweet Grass Dairy Green Hill	Pasteurized Georgia, USA Fresh Cow	Green Hill is named after a predominately Jersey cow dairy. The color of the cow’s milk cheese is a bright yellow, caused by the higher butterfat composition in the milk due to rotational grazing. This cheese has a buttery taste and soft, creamy texture with a thin to medium rind. Pleasant acidity and very sleek finish. This cheese really showcases the great milk from pasture grazed cows.

"A meal without cheese is like a beautiful woman with only one eye."
~Brillat Savarin