Cheese Department

There are so many wonderful cheeses in the world! If you don't see the one you are looking for just ask Josh or Nicki and they can help you track it down or special order it for you!

Feel Free to "Sample" our Virtual Cheeses!

Blue Cheese

Extra cream is added to the milk, giving Cambozola a rich consistency characteristic of triple crèmes, while the edible bloomy rind is similar to that of Camembert. Cambozola is considerably milder than Gorgonzola picante and features a smooth, creamy texture with a subdued blue flavor.

One of the company's flagship cheeses, this blue wheel develops a natural rind as it ages for 75 days, developing a fudgy, deep yellow paste with a beautiful sheen and periwinkle splotching. It's designed to be a “gateway” blue, approachable and palate-pleasing even to blue cheese skeptics.

Made much in the same way as a Morbier, with a vegetable ash vein that cuts through the center of each wheel, Le Jeune Autize stands apart due to the fact that is made entirely of goat’s milk. Rather than the muddy, earthy quality often found in Morbier, le Jeune Autize offers a sweeter and lighter flavor.

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A great wine region, Alsace is also a place which produces very fine cheeses. The Grès d'Alsace is one of them. In the same family as the Munster, you have to be prepared to a strong smell when you open the cheese box, but have no fear, the taste is as good as the cheese smells strong. The Grès d'Alsace is recognizable by its orange colour and its fern leaf. It is sometimes washed with Kirsch, a liquor also made in the region.

Emmentaler is pale yellow and riddled with distinctive holes, or “eyes.” It has a hard, thin rind covered by paper with the producer’s name on it. The aroma is sweet, with notes described by some as similar to fresh-cut hay. Its flavor is nutty and somewhat buttery, with a slightly fruity, acidic tone.

Unlike many simple triple crème cheeses, Delice de Bourgogne has a white, bloomy and pungent rind because of the Penicilium Candidum mold. The mushroomy aroma of thin rind adds a playful contrast to the rich, creamy, buttery and tangy notes of the interior.

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Cheese from Over Seas

Cheese from the U.S.A.

Our artisan cheese is also created in small batches, using only the best ingredients: fresh California grade A goat’s milk (never imported or frozen), vegetable rennet, and sea salt.

Cowgirl Creamery captures the essence of West Marin with Red Hawk, a triple-cream, washed-rind, fully-flavored cheese made from organic cow's milk. Aged four weeks and washed with a brine solution that helps to tint the rind a sunset red-orange, Red Hawk has a pungent, beefy aroma and a rich, creamy texture.

Our most honored cheese. Four time national award winner. In 2015, Foggy Morning was named the Best Fromage Blanc style cheese made in North America.

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In French, mi-mou means half soft and refers to the quite oily texture of this otherwise firm cheese. Aged Mimolette is often described as a sharp but mild cheese that is intensely fruity and nutty, with subtle notes of caramel. Except that it’s vibrant orange, Mimolette is similar to parmesan—and can be used similarly.

Drunken goat is soaked in Mourvèdre red wine for two to three days, giving the outside of the cheese a thin purple rind.

Pata Cabra (also called Queso Patacabra) is a semi-soft cheese from the Aragon region of Spain. It is a washed rind cheese made with pasteurized goat’s milk. It is produced in a large brick format and aged for about 3 weeks before market.

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Cheese Department

There are so many wonderful cheeses in the world! If you don't see the one you are looking for just ask Josh or Nicki and they can help you track it down or special order it for you!

Feel Free to "Sample" our Virtual Cheeses!

Blue Cheese

Cambozola

Glacier Blue

Le Jeune Autize

Gres d' Alsace

Swiss Emmentaler

Tomme de Brebis de Bourgogne

Cheese from Over Seas

Cheese from the U.S.A.

Sky Hill Farms

Cowgirl Creamery-Red Hawk

Nicasio Foggy Morning

Mimolette

Drunken Goat

Patacabra

Guilty Pleasures

Swiss Emmentaler