Amish Gorgonzola - Salemville
 
This cheese is start to finish hand made. Small herds are hand-milked twice daily to make this very clean tasting domestic blue cheese. Great crumbled on a salad or paired with your favorite port. This cheese is aged 90 day, is rBGH free, and in 2000 was named "Best American - Made Blue Cheese" by the World Championship Cheese Contest.
Country/State Wisconsin
Milk Type Cow
Cheese style Blue
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Appenzeller
(A-pen-sehl-ler)

This is what you would call an excellent melter for your fondue. Washed with an herbal brine for flavor, it is a butter-colored cheese that gets darker with age. This classic version is 3-4 months in age and is frequently brushed with various herbs, pepper, brine, cider, and white wine during its aging. Note: Can you believe this style of Swiss mountain-cheese has been around for over 700 years? It started out as a cheese made in monasteries stored in cool caves to age.

Country/State Switzerland
Milk Type Cow
Cheese style Firm
Raw/Past. Raw
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Asiago d' allevo
(ah-see-AH-goh ahl-LEE-voh)

Aged about 5 months, this cheese has an attractive nuttiness and as it matures gains a slightly tangy, lemony aftertaste. Grate on pasta, melt on bread and a try adding to a vegetable pizza for a little zip in the evening.

Country/State Italy
Milk Type Cow
Cheese style Firm
Raw/Past. Raw
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Asiago Pressato
(ah-see-AH-goh pres-AH-toh)

Made of fresh whole cow's milk, this is a simple cheese that can be used in many dishes. Try it melted on carrots or as a winter substitute for mozzarella in a lasagna or chopped up with olive oil in a tomato basil salad. Invite your friends!

Country/State Italy
Milk Type Cow
Cheese style Semi-soft
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Auvergne Blue
 
This wonderful blue cheese has quickly become a favorite amongst the staff here at the cheese shop. With just the perfect blend of salty, sweet and blue tang, this is truly one of the most versatile blues we carry. Perfect for salads, BBQ or best of all, enjoy a slice with a sip of your favorite local port. The ideal finish to every part of a multi-course meal. A DOP cheese.
Country/State France
Milk Type Cow
Cheese style Blue
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Banon - Mini's
(bah-NOHN)

Wrapped up and ready to eat, these delicious rustic cows milk cheeses are as tasty as they are beautiful. Cocooned in chestnut leaves they get the chance to acquire the tangy, yet woodsy flavor that is so wonderful to eat.

Country/State France
Milk Type Cow
Cheese style Washed Rind
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Beemster Gouda X.O.
(HOW-duh)

Aged a minimum of 26 months, this is a new addition to our cheese selection. The cows graze only on pesticide-free pastures that contain rare blue sea clay. This clay contains minerals that give the milk a sweeter and softer milk fat, giving Beemster cheeses a softer and creamier texture than other Dutch cheeses. You will taste the butterscotch, pecan and whiskey flavors that are so pronounced in this treat of a cheese. Try it, you'll like it, we do! 

Country/State Holland
Milk Type Cow
Cheese style Hard
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Black waxed Gouda
(HOW-duh)

The amber color helps to show its age, and leaves a sweet, nutty flavor on your tongue, which makes it so easy to eat as a dessert cheese. Also try it grated over a side dish of steamed asparagus or potatoes. Also, it's fun to sing "black wax gouda" to the tune of the Ted Nugent classic "cat scratch fever".

Country/State Holland
Milk Type Cow
Cheese style Hard
Raw/Past. Pasteurized
Local Wine Cantiga Tim and Edie's Zin

 

Blind Cow - (Den Blinde Ku) - Nokkoelost
 

This is a unique but traditional cheese which is handmade, free of preservatives and has cumin and cloves added to it. We liked it on a grilled chicken sandwich. Sorry, but this cheese is currently not shipping into the U.S. Keep your fingers crossed, blind cow lovers!

Country/State Norway
Milk Type Cow
Cheese style Firm
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Bra - Duro
(brah)

Similar to but slightly different from Alpine mountain cheeses, this one has a pronounced buttermilk flavor that intensifies as it ages, probably due to the grass fed cows. Aged about 6 months. 

Country/State Italy
Milk Type Cow
Cheese style Hard
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Brie - Original
(bree)

These are artisan handcrafted Bries that are just so easy to eat and a pleasure to melt on a toasted baguette and a glass of wine.

Country/State California
Milk Type Cow
Cheese style Bloomy
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Brie du Nangis
(bree duh nahn-ZHEE)

When this cheese is young it's mild, buttery and with a chalky center and as it ages it becomes runny and it takes on a slight earthy flavor. A customer favorite in our shop.

Country/State France
Milk Type Cow
Cheese style Bloomy
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Brillat Savarin
(bree-YAHT sah-vah RAHN)

We love this cheese, but how can you not once you've tried the decadent creamy flavor it has to offer. Invite friends to join you and purchase a great loaf of crusty bread to spread it on. We like it spread on Croccantini Crackers, the rosemary ones in particular.

Country/State France
Milk Type Cow
Cheese style Bloomy
Raw/Past. Pasteurized
Local Wine David Girard 2005 Coeur de Terroir Blanc

 

Briscole al Barbera
 
 
Country/State Italy
Milk Type Cow
Cheese style Firm
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Bubalus Bubalis
 
Ok, so it isn't cow's milk, close enough! This delicious buffalo milk mozzarella is made right here in northern California. Creamy, rich texture and the perfect flavor to complement those big, beautiful heirloom tomatoes from your garden or local farmers market! Free of all chemical preservatives and shelf life enhancers.
Country/State California
Milk Type Water Buffalo
Cheese style Fresh
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Burrata - Fresh Mozzarella w/cream & curds
(bah-RAH-ta)

Rich and delicate is the flavor of this fresh mozzarella. It is a mixture of both cream and mozzarella curds inside and knotted at the end. Have this seasonal treat with Heirloom tomatoes and a fresh Ciabatta bread. My favorite way is on a bed of mixed baby greens with a peppered piece of seared Ahi Tuna, add a drizzle of your best olive oils and sea salt and dinner is served

Country/State Italy
Milk Type Cow
Cheese style Fresh
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Cahill's Elderberry Wine

To start off with, this is a very appealing cheddar sliced on a cheese board. It's made with a tangy Irish cheddar cheese and the addition of elderberry wine gives it a slightly sweet taste.

Country/State Italy
Milk Type Cow
Cheese style Firm
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Cahill's Porter
 
The use of their own farm-brewed porter (dark, malty, sweet ale for those of you who aren't beer-savvy) gives this tangy Irish cheddar a malty sweetness with notes of chocolate and even a subtly smoky flavor. Incidentally, this is known lovingly by some of our younger patrons as the "giraffe cheese" for its brown and tan mottled apperance. Try it planed over mushroom risotto for something new and pretty.
Country/State Italy
Milk Type Cow
Cheese style Firm
Raw/Past. Pasteurized
Local Wine MonteVina 2004 Terra d' Oro School House Road Zin

 

Cambozola Minis
 

A triple cream brie with just a hint of blue. For those who haven't made the leap over to blue cheese because of their sometimes strong flavors, this is a great transition cheese to try. Excellent to spread on apples or on a nice crusty French baguette.

Country/State Germany
Milk Type Cow
Cheese style Triple Cream
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Camembert
(KAM-uhm-behr)

The classic favorite! This supple delight hales from North-Western France and is known for its earthy fragrance and creamy texture. Goes great with fruit, bread and wine!

Country/State France
Milk Type Cow
Cheese style Bloomy
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Cantal
(cahn-TAHL)

 

Country/State Holland
Milk Type Cow
Cheese style Firm
Raw/Past. Raw
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Cashel Blue
(CASH-uhl)

Many times you will hear us refer to this cheese as a "vuluptuous blue". By that we mean it's well rounded in just about every area. Not too salty, not too sweet, not too strong, but just right! Just like Baby Bear's pourage. Made by a single family on a single farm in Tipperary Ireland.

Country/State Ireland
Milk Type Cow
Cheese style
Raw/Past. Raw
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Castello Blue
 
This mellow, soft Danish triple-cream blue cheese has a lovely unique flavor, mild enough to eat on a cracker or with your favorite loaf of bread. A great choice for an after dinner plate of cheese and fruit!
Country/State Denmark
Milk Type Cow
Cheese style Blue
Raw/Past. Pasteurized
Local Wine

Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!


 

Champignon
(shamp-eh-NION)

 

Country/State Germany
Milk Type Cow
Cheese style Semi-soft
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Cheshire - Appleby's
 

Cheshire is one of england's proudest and oldest creations. Crumbly, firm texture with a nice mild and creamy texture with just a hint of dry sharpness.

Country/State England
Milk Type Cow
Cheese style Firm
Raw/Past. Raw
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Cotswold
 

A lovely variation of Clawson's Double Gloucester w/ chives and onion. The easiest way to make a killer omelet with zero preparation!

Country/State England
Milk Type Cow
Cheese style Semi-soft
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Danish Blue
 

The Danes have outdone themselves with this one! Firm crumbly blue cheese that goes wonderfully with pears or apples or with your favorite late harvest zinfandel or port. Aged for 8 to 12 weeks and was originally intended to emulate Roquefort's flavor and texture by its creators.

Country/State Denmark
Milk Type Cow
Cheese style Blue
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Delice d' Argental
 
 
Country/State France
Milk Type Cow
Cheese style Tripple Cream
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Le Delice du Bourgogne
(luh deh-LEES doo boor-GON-yeh)

Of the triple-creams you have to choose from when you visit the shop, this one is probably one of the best to start with. Similar to the brillat savarin but more buttery and slightly more of a tang.

Country/State France
Milk Type Cow
Cheese style Bloomy
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Dubliner
 

One of the great crowd pleasers! This white Irish cheddar has a subtle sweetness that makes it perfect pair with fruit, beer and/or nuts. Be careful though, it's addictive! Aged for at least 12 months.

Country/State Ireland
Milk Type Cow
Cheese style Firm
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Emmental - Cage Aged
(EM-men-thal)

The Swiss cheese that started it all! A necessity for any fondue, this nutty, traditional cave-aged cheese is great for melting, sandwiches, or just nibble a piece by itself! Suitable for vegetarians.

Country/State Switzerland
Milk Type Cow
Cheese style Firm
Raw/Past. Raw
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Epoisses
 
 
Country/State France
Milk Type Cow
Cheese style Washed Rind
Raw/Past.
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Explorateur
(ex-plor-ah-TOOR)

David's favorite triple-cream. Named after the "Explorer 1" satellite, which was launched in 1958, the same year as this cheese's conception.  Don't let its snowy, innocent rind fool you, this is triple-cream is the tangiest of its kind. It has a velvety texture that is quite spreadable. Give it a taste, you'll be putting it on everything before you know it. Considered the "aristocrat" of the triple cream family.

Country/State France
Milk Type Cow
Cheese style Bloomy
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Farcell
(fahr-SEL)

As one of the only smoked cheeses we offer, you know this one has to be good for us to carry it. This artisan cheese (completely hand made) has a beautifully subtle smokiness and a lovely mushroomy earthiness, so make room on your cheese plate for this one if you really want something different, but pleasantly surprising.

Country/State Spain
Milk Type Cow
Cheese style Firm
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Fontina val D'Aosta
(fohn-TEE-nah val-DOW-stah)

Nutty, Grassy, Earthy flavors with a smooth, creamy, yet firm texture. This cheese is incredible for melting atop meats, potatoes, pizza, veggies, even add it to your favorite fondue recipe with a splash of apple cider, white pepper and nutmeg for a nice change of pace! Cave aged for at least 7 months. Occasionally available in an organic version, and is prominently labeled as such.

Country/State Italy
Milk Type Cow
Cheese style Firm
Raw/Past. Raw
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Fromager D'Affinois
(fro-mah-ZHAY dah-fee-NWAH)

Probably the most popular brie we carry. Rich, buttery flavor with all the supple texture of a traditional brie, but twice as creamy. We love it sliced thinly on a salami sandwich on a halved baguette. Suitable for vegetarians.

Country/State France
Milk Type Cow
Cheese style Bloomy
Raw/Past. Pasteurized
Local Wine Madrona 2004 Chardonnay / Holly's Hill Grenache

 

Gorgonzola Dolce
(gor-gon-ZOH-lah dohl-chay)

Made in the famous (for cheese) Piedmont region of Italy, this creamy, young, Italian blue is a great cheese to introduce to your friends who claim to be "not really into blue". With it's mild, sweet flavor and smooth soft texture, it meets our requirements for being what we call an "eating blue cheese", meaning you don't have to cook with it or put it on a salad for it to be palatable and above all, delicious!

Country/State Italy
Milk Type Cow
Cheese style Blue
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Gruyere - Cave Aged
(groo-YEHR)

One of our all time favorites, this earthy, nutty cheese is great on just about everything from French onion soup to pizza to fondue to mornay sauce. Even if you are scared by the aroma, just give it a try and you won't be disappointed. Suitable for vegetarians.

Country/State Switzerland
Milk Type Cow
Cheese style Firm
Raw/Past. Raw
Local Wine Holly's Hill 2002 Zin / David Girard 2004 Mourvedre

 

Huntsman
 

Wonderful layers of English Double Gloucester (similar to a mild cheddar) and full bodied Stilton blue cheese. As beautiful as it is delicious!

Country/State England
Milk Type Cow
Cheese style Semi-soft
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Jean De Brie
(zhahn doo bree)

A double cream that is firm and buttery when cold and gooey and runny at room temperature. What else do you need? A great tangy brie to put on your party cheese board. But beware, you better get two because they will be gone before you know it.

Country/State France
Milk Type Cow
Cheese style Bloomy
Raw/Past. Raw
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Laguiole
 
Aged  for 8 months, this French cheese hales from the Aubrac highlands (800 - 1500 meters above sea level), has been AOC certified since 1961, and is composed exclusively from milk from unpasteurized Aubrac and Simmental cow's milk. The paste has a texture similar to a traditional bandaged wrapped cheddar and a rich and creamy flavor with a subtle tanginess.
Country/State France
Milk Type Cow
Cheese style Firm
Raw/Past. Raw
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Le Demon Du Midi
(luh dee-MOHN doo mee-DEE)

Beautifully ripe, traditional French brie with a nice, pungent aroma and a rich full earthy yet creamy flavor.

Country/State France
Milk Type Cow
Cheese style Bloomy
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Limburger
 
Yes we have limburger. No it isn't the smelliest cheese we sell. Forget your childhood memories of how bad this cheese smelled and give it a try. There are literally dozens of cheeses that smell worse, we swear! Originated in the historical Duchy of Limburg, which is now divided between modern-day Netherlands, Belgium, and Germany.
Country/State Germany
Milk Type Cow
Cheese style Washed Rind
Raw/Past. Pasteruized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Mahon
(mah-HOHN)
Washed in paprika and butter, Mahon is a firm, cheddary cheese with a clean, grassy flavor. Mahon is made on the island of Minorca and the Cows graze exclusively on the island grasses, which yields a naturally saltier milk.
Country/State Spain
Milk Type Cow
Cheese style Firm
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Mahon - Artisanal
(mah-HOHN)

A handmade version of Mahon, this one slightly milder and more grassy.

Country/State Spain
Milk Type Cow
Cheese style Firm
Raw/Past. Raw
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Maytag Blue
 
 
Country/State Iowa
Milk Type Cow
Cheese style Blue
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Mimolette
(mee-moh-LET) customers who insist it's "mee-moh-LAY" will be asked to leave.

Fruity, nutty hard yet smooth. Mimolette is one of the most popular cheeses we carry because of its intense flavor and rich texture. This cheese is aged in individual nets hung from the ceiling of caves. Originally modeled after edam due to a 17th century ban on imported cheese, Mimolette contains a distinguishing natural coloring agent called annatto which when added to the milk will become darker orange as it ages. The grayish crust of aged Mimolette is the result of cheese mites intentionally introduced to add flavor by their activity on the surface of the cheese.

Country/State France
Milk Type Cow
Cheese style Hard
Raw/Past. Pasteurized
Local Wine Madrona 2002 Late Harvest Zin

 

Mountain Gorgonzola
(gor-gon-ZOH-lah)

This creamy, yet crumbly blue is made in Lombardia, Italy. The texture is favorable for use in just about any recipe that calls for a mild blue cheese. The cheese is begun with the morning milk covering the bottom and sides of a mould, and the evening milk is used to fill in the center. How 'bout that?!

Country/State Itally
Milk Type Cow
Cheese style Blue
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Morbier
(mor-bee-AY)

A mellow washed rind cheese consisting of the morning and evening milkings, separated by a layer of fine vegetable ash. There are too many different historical explanations for this to mention, so "Google it" if you're curious. Morbier has been around for over 700 years old.

Country/State France
Milk Type Cow
Cheese style Washed Rind
Raw/Past. Pasteurized
Local Wine Cantiga Oak Barreled Chardonnay / David Girard 2005 Viognier

 

Munster
(MUHN-ster)

One of our favorites of the stinky varietals. Creamy yet supple texture paired with the famous earthy pungency has made this cheese a veritable rock star in the world of fromager. Be warned though, it's nothing like its American counterpart of the same name (found at the deli counter in most supermarkets).

Country/State France
Milk Type Cow
Cheese style Washed Rind
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Nostrale Blue
 

You might have seen this one on the food network, as it's a favorite of many notable foodies for its obscurity and unique nature. Almost hard, crumbly texture with an intensely strong blue flavor. Nutty, earthy, not for the faint of heart.

Country/State Italy
Milk Type Cow
Cheese style Blue
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Oregon Blue
 

This blue cheese is an instant classic. For many of our staff members, this is a staple blue to always have in the fridge at home. Medium strength, with just the right amount of blue veining. Awesome on a steak, awesome in a sauce, awesome on a salad, awesome on a cracker. If you can think of something edible, put some Oregon blue on/in and enjoy.

Country/State Oregon
Milk Type Cow
Cheese style Blue
Raw/Past. Pastuerized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Parmigiano Reggiano
(par-mee-JAH-noh reh-JAH-noh)

This is the original Parmesan, the one that started it all! Crumbly and sweet, this is one to always have on hand at home, as it pretty much makes any recipe better. Accept no substitutes.

Country/State Italy
Milk Type Cow
Cheese style Hard
Raw/Past. Raw
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Parrano
(pah-RAH-noh)

Widely regarded as "Holland's version of a parmisan". Rich smooth "young gouda-like" texture and nutty sweetness make this a favorite eating cheese among our staff. We eat a lot of this when we are cutting it...

Country/State Holland
Milk Type Cow
Cheese style Firm
Raw/Past. Pasteurized
Local Wine Sierra Vista 2005 Fume Blanc / Sierra Vista 2004 Syrah

 

Petit Jurassic
 
Made from the aromatic milk of cow's from the Jura Mountain range in France, this cheese has a wonderfully unique nutty, fruity and tangy flavor and an incredibly smooth, silky texture similar to gruyere.
Country/State France
Milk Type Cow
Cheese style Firm
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Piave
(pee-AH-veh)

An aged Italian cheese very similar to Parmigiano Reggiano but significantly milder in flavor. A fantastic eating cheese with a mellow, balanced taste.

Country/State Italy
Milk Type Cow
Cheese style Hard
Raw/Past. Pasteurized
Local Wine Madrona Estate Chardonnay

 

Pierre Robert
(pee-AIR roh-BARE)

A nice triple cream with a well defined tang which drastically intensifies as this cheese ages. The perfect cripple cream for those who like them a little more on the ripe and salty side.

Country/State France
Milk Type Cow
Cheese style Bloomy
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Point Reyes Original Blue
 
A blue from Point Reyes California with a beautiful, clean flavor. Light (for a blue) and tangy with a lemony sharpness - crumbles easily, perfect atop  bruschetta with roasted tomatoes or on a salad.
Country/State Point Reyes, California, USA
Milk Type Cow
Cheese style Blue
Raw/Past. Raw
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Aged Provolone
 
Forget what you remember about provolone and just taste it. This delicious Italian cheese bares no resemblance whatsoever to the candle-wax you have most likely (accidentally) asked for on your foot-long sub. Nutty, creamy, sharp, wonderful!
Country/State Italy
Milk Type Cow
Cheese style Firm
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Pumpkin Seed Cheese
 
 
Country/State Austria
Milk Type Cow
Cheese style Firm
Raw/Past.
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Quike's Farmhouse Cheddar
 
 
Country/State England
Milk Type Cow
Cheese style Firm
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Raclette
(rah-KLET)

Haven't had raclette? You are in for a big treat! At first glance, this cheese would seem quite mild and unassuming, but wait until its melted ('til brown) over potatoes, mushrooms, meat, asparagus, boot leather - you name it, it's all good!

Country/State France
Milk Type Cow
Cheese style Semi-soft
Raw/Past. Pasteurized
Local Wine Sierra Vista 2005 Fume Blanc

 

Raschera
(ras-KER-ah)

 

Country/State Italy
Milk Type Cow
Cheese style Firm
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Reblochon
(reh-bloh-SHOHN)

In the Middle-Ages, farmers in the mountains of Haute Savoie used to pay their taxes with part of their milk production. They did not fully milk their cows so as to lower their level of production. Once the tax officers came to measure the milk produced and left, the farmers went back to milk the cows again. The milk they got was much richer and was used to make Reblochon! Today, reblochon is aged in cellars or caves in the mountains. The cheesemaker turns the cheese every two days and washes it with whey in order to speed the aging process. Creamy, earthy, with a mildly pungent smell.

Country/State France
Milk Type Cow
Cheese style Washed Rind
Raw/Past. Raw
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Red Dragon
 
A mild, sweet Welsh cheddar with sweet brown ale and whole grain mustard. Just wait 'til you have a thin slice of this on your day-after-Easter ham sandwich. Suitable for vegetarians.
Country/State Wales
Milk Type Cow
Cheese style Firm
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Roaring Forties Blue
 
The name "Roaring Forties" refers to the gale winds that lash King Island - the island itself is situated at 40° latitude. 2006 Champion of the 78th Annual British Empire Cheese Show held in Ontario, Canada, and 2001 Fancy Food Show award winner. The King Island dairy cows are known to graze on kelp washed up from the shore after heavy storms in addition to the lush island grasses. Yum!
Country/State Australia
Milk Type Cow
Cheese style Blue
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Sage Derby
(DAHR-bee)

A mild cheese base similar to soft Monterey Jack with pureed sage added during the curd stage.

Country/State England
Milk Type Cow
Cheese style Firm
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Saint Agur
 
If you are hesitant about blues, you simply must give this one a try before you make up your mind. Soft, spreadable, mild, with a perfect balance of sweet and savory.
Country/State Fance
Milk Type Cow
Cheese style Blue
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Saint Andre
(sahn ahn-DRAY)

"It's like butter" - but better! A velvety smooth triple cream with a firmer than usual constitution and a subtly tangy rind. Try it on a rosemary croccantini cracker, you won't  be sorry.

Country/State France
Milk Type Cow
Cheese style Bloomy
Raw/Past. Pasteurized
Local Wine David Girard 2004 Coeur de Terroir Rouge

 

Saint Simeon
(sahn sih-mee-ohn)

 

Country/State France
Milk Type Cow
Cheese style Bloomy
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

San Joaquin Gold
(sahn wah-KEEN)

Made right here in good old California in the San Joaquin Valley by the Fiscalini Cheese Company. This award winning cheese (gold medal in London, at the World Cheese Awards in 2004, gold medal in 2005 and a silver medal in 2006) was originally intended to be a fontina recipe, but the cheese had other ideas. What came out was somewhere across between a traditional bandage wrapped cheddar and a parmesan. Goes great with fruit, wine and meats.

Country/State Modesto California
Milk Type Cow
Cheese style Hard
Raw/Past. Raw
Local Wine Cantiga Tim and Edie's Zin

 

Shropshire Blue
(SHROP-shur) or if you're English, you can say SHROP-shah!

Another hearty blue cheese from our friends across the pond. A bit more on the savory side of the blue spectrum, shropshire is an awesome addition to any salad or paired with your favorite desert wine. Suitable for vegitarians.

Country/State England
Milk Type Cow
Cheese style Blue
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

St. Marcellin
(sahn mahr-se-LAHN)

Runny inside, supple soft outside, this soft ripened cheese is the perfect complement to a crusty baguette and glass of white wine. For those of you who have a taste for the more "aromatic" varieties.

Country/State France
Milk Type Cow
Cheese style Bloomy
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Stilton Blue
 

Known  as the "king of blues", stilton combines about as many favorable qualities as you can in to one blue cheese. Perfect blend of salt, sweet, tang, creamy yet crumbly  texture... one of the most versatile blues we have found.

Country/State England
Milk Type Cow
Cheese style Blue
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Tallegio
(tah-LEH-joh)

Holy moly! Love 'em smelly? Well then get ready for the love of your life! Easily the stinkiest cheese we carry. Creamy washed rind bliss that will have your friends banning you from their cars and homes. In all seriousness though, this cheese is heavenly delicious, but not recommended to serve on a first date.

Country/State Italy
Milk Type Cow
Cheese style Washed Rind
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Tintern
 
Named after the Tintern abbey. Sweet, mild Welsh cheddar with chives and shallots. Need we say more? If you hadn't already thought of it, this cheese will make an awesome omelette by itself or with the aid of sautéed mushrooms and the perfect hass avocado. Just a suggestion. Your welcome in advance.
Country/State Wales
Milk Type Cow
Cheese style Firm
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Toma Brusca
(TOH-mah BRUS-kah)

 

Country/State Italy
Milk Type Cow
Cheese style Firm
Raw/Past. Pasteurized
Local Wine Holly's Hill 2003 Syrah / Madrona 2004 Reserve Chardonnay

 

Toma Piemontese
 
 
Country/State Piedmont, Italy
Milk Type Cow
Cheese style Semi
Raw/Past.
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Tomme Crayeuse
(TOHM cray-YUHZ)

 

Country/State France
Milk Type Cow
Cheese style Semi-soft
Raw/Past. Pasteurized
Local Wine Holly's Hill 2004 Viognier-Rousanne

 

Tomme de Savoie
(TOHM duh sav-WAH)

 

Country/State France
Milk Type Cow
Cheese style Semi-soft
Raw/Past. Raw
Local Wine Holly's Hill 2004 Patriarch Blanc / Cantiga Cab/Shiraz

 

Tomme de Tamie
 
 
Country/State French
Milk Type Cow
Cheese style Washed Rind
Raw/Past. Raw
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Umbriaco
(ooh-BREE-ah-co   pro-SEC-oh)

Washed in crushed grapes, this cheese has a unique bright fruity flavor and light, pleasant, fresh aftertaste.

Country/State Italy
Milk Type Cow
Cheese style Washed Rind
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Vella Dry Monterey Jack
 

Washed in a mixture of soybean or safflower oil, black pepper and unsweetened cocoa, this is a very versatile cheese that can be grated over pasta or salads, thinly planed over bruschetta, or sliced to be eaten along side a crisp white wine.

Country/State Sonoma CA
Milk Type Cow
Cheese style Hard
Raw/Past. Pasteurized
Local Wine Madrona 2004 Dry Riesling / Cantiga Cab

 

Vintage 5yr Gouda
(HOW-duh)

Many of our younger patrons are often astounded to discover that their favorite cheese is older than they are. Wonderful notes of whisky sweetness, nuttiness, and a burst of flavor that you might have to sit down for.

Country/State Holland
Milk Type Cow
Cheese style Hard
Raw/Past. Pasteurized
Local Wine Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!

 

Blank
 
 
Country/State
Milk Type Cow
Cheese style
Raw/Past.
Local Wine

Oh so many wines, but none of them the perfect match... We'll keep on drinking 'til we find the right one. What a tough job!


More cheeses and pictures to be added soon, stay tuned!

 

 

Photography by D.W. Johnson © 2008 | All Rights Reserved