Featured Cheese - October 2023

This Castellano is creamy ivory in color and flaky in texture with golden edges near the rind. The paste is semi-hard, yet it can be melted quickly and easily. Like wine, Castellano should be removed from the refrigerator at least 20 minutes before serving to allow it to come to life. As it warms, it becomes richer. It reveals an irresistible combination of savory, salty, and sweet flavors like browned butter, butterscotch, caramel, and warm...

We are so excited to bring you a new cheese that has won numerous awards including a gold medal at the World Cheese Awards in 2014! The base of this unique cheese is their famed BellaVitano, which is similar to a parmesan that finishes smooth and creamy. It is then hand rubbed with freshly roasted espresso that brings a sweet and rich flavor.

Purple Haze is a fresh goat’s milk cheese flavored with lavender buds and wild harvested fennel pollen. The name, inspired by Jimi Hendrix’s classic song, reflects more of the appearance rather than the taste of the cheese. This chevre has a sweet, flowery (but not overwhelming) flavor of soft, creamy texture. Pair it with crackers, ripe figs or Zinfandel.

The mixed milk blend makes such a really interesting combination of sweetness and rich, deep savory notes. If a sweet goat's milk gouda fell in love with a savory English cheddar and had a baby, they would name it Chandoka! It’s a mild fruity cheese, with rich cheddary notes. The cow milk contributes to the cheese’s sweet buttery characteristics, while the goat milk expresses in sweet tangy notes.

Pleasant Ridge is made in the style of traditional Alpine mountain cheeses, like Beaufort or Gruyère, but in a much smaller format (approx. 7 pounds). Aged over a year, flavor crystals have developed and add dimension to its creamy texture. The paste is almost amber in color and the flavors are rich and fruity, almost like blackberries. Sweet grass notes integrate beautifully with rich, slightly salty, fruity notes that linger pleasantly.

Most of the vegetation eaten by the sheep producing the milk used to make Paška Sirana is naturally salted by the winds that sweep over the nearby sea water, depositing it all over the island. The end result is a savory salinity that’s nicely balanced by the natural sweetness of the sheep's milk. As the cheese ages 12 months, the paste becomes drier and more condensed, offering praline-like crystallizations.