Barber's 1833 Vintage Reserve Cheddar This sharp and tangy raw milk cheddar from Somerset England has been produced using the same recipe for more than 6 generations.
BeemsterXO Our most popular gouda, aged just under 3 years, but chock full of crunchy salt crystals. Pair with a Belgium-style ale, or vintage port.
Boschetto al Tartufo Mixed-milk (cow/sheep) Italian cheese studded with sliced black truffles. Every bite of this one is a decadent treat!
Brindisi Farmstead cow's milk cheese from Oregon's Willamette Valley Cheese Co. The firm, dry pate and slightly sharp flavors are a perfect match for a lighter bodied ale.
Canestrato di Moliterno Raw Italian pecorino made exclusively with milk from pastured animals. The cheese is made year-round and changes as the diet of the animals changes with the seasons.
Cypress Grove Herbs de Humboldt The creamery has recently updated its line of flavored chevres giving this one, a hand-mixed blend of herbs de Provence and tangy goat cheese, a clever new name. (Arcata, CA)
Cypress Grove Sgt. Pepper Tangy chevre infused with a blend of 4 different peppers which not only makes for a beautiful presentation, but a spicy one too! (Arcata, CA)
Fresh Gioia Burrata We love hearing about all the wonderful ways our customers use this uber rich mozzarella with cream - from topping tomatoes or pizza, to roasted beets and more. What's your favorite burrata recipe? (El Monte, CA)
Fresh Gioia Ricotta The freshest, most delicious ricotta we've found made fresh for us every week by Gioia Cheese Co. (El Monte, CA)
Harbison Unlike other bark-wrapped cheeses which generally have inedible rinds and intensely smoky flavors, this delicious new treat from Vermont's Jasper Hill Farm has an edible, brie-like rind that adds great texture and mellow, slightly sweet flavors with just the right balance of smokiness. (Greensboro, VT)
Humboldt Fog Get a batch of freshly foraged mushrooms and bake them with this tasty goat from Cypress Grove Creamery. When the cheese is melted, remove the rind and enjoy. So delicious!(Arcata, CA)
Idiazabal This classic Spanish Basque cheese is made from raw ewe's milk and the wheels are aged over smoky coals. The flavors are rich with a very mild smokiness that pairs well with champagne, cava and other brut sparklers.
*Kinderhook Creek Runny and delicious rounds of rich, luscious soft-ripened sheep cheese from Old Chatham, a large sheep dairy outside of Albany, New York. The cheese is dense when young and gets oozy with age - and these rounds are perfectly ripe! Very limited quantity available.
Landaff Delicious farmstead cheese from New Hampshire, based on a traditional Welsh recipe. The cheese is made with raw milk from the farm's own herd, and the cheese is then aged in the famed Cellars at Jasper Hill in Vermont. (Landaff, NH)
Le Chevrot French goat cheese with a velvety outer texture and dense, chalky interior. Delicious!
Minuet Decadent mixed-milk triple creme from Petaluma's Andante Dairy. The soft-ripened rounds are made from tangy goat's milk enriched by cow's milk creme fraiche. The triple creme richness and tangy goat flavors pair well with most sparklers, but best with a fruity brut rose.
Piave Vecchio 'Oro del Tiempo' Created in 1960 by expert dairy master-producers at Lattebusche, this magnificent cow's milk cheese is well-known and highly appreciated all over the world. It has the toasted walnut character of Gruyere and the caramel-like sweetness of an aged Gouda. It is a rather complex cheese and has dense, rich, savory flavors.
Roaring 40s Blue This tangy Aussie blue continues to be one of our most popular cheeses and is so good at winning over the haters that we call it our 'gateway blue'.
Selun Despite its pungent aroma, the flavors of this small production artisan Swiss cheese are fairly mild. The creamy, rich texture and brine-washed rind impart creamy, meaty flavors perfectly balanced by the floral, herbal flavors of the thermalized cow's milk.
St Agur Über rich French blue with a deliciously salty, creamy finish that goes on and on. We just call it ice cream.
Trio With chefs like the French Laundry's Thomas Keller clamoring for her cheeses, it's something special to note that Andante Dairy's Soyoung Scanlon makes this delicious triple crème treat exclusively for our local distributor Aniata Cheese Co. (Petaluma, CA)