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New to Stock – Ewereka from Central Coast Creamery
We are now carrying Ewereka, Central Coast’s newest cheese. Made exclusively with sheep’s milk, this cheese is modeled on a cheddar recipe, but when we’ve tasted it here, we’ve thought it was probably closer to a gouda profile. The cheese has a light acidity, but also some vanilla and toffee notes. However you want to characterize the cheese, it has drawn rave reviews...
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Seasonal Cheese Releases!
We are excited to offer four seasonal cheeses from three of our most exciting American partners!   Hinman Settler – Cellars at Jasper Hill   Jasper Hill recently gained access to sheep’s milk from Bonneview Farm. Hinman Settler is the first “experiment” in mixed cheeses that is ready for commercial release. Essentially just a mixed-milk blue made to an adapted Bayley...
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Introducing Wm Cofield And Grey Barn Cheeses
Wm Cofield Cheesemakers Wm. Cofield Cheesemakers is the newest venture from one of our favorite producers, Keith Adams. We started working with Keith when he was flying solo at Alemar Cheese, makers of the delicious and award-winning Bent River Camembert.  Since then, he has left those Minnesota operations to follow his lifelong dream of making cheese in his original home of...
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Caseificio dell’Alta Langa
About the Producer: Located in the Piedmont region of Italy, and named after the province of Alta Langa, Caseificio dell’Alta Langa produces exemplary soft-ripened cow, sheep and goat’s milk cheeses. This area is famous for its picturesque rolling pastures and woods and its production of fine cheeses, truffles and wine. As is the case with all of Alta Langa’s cheeses, special...
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Now Available on Pre-Order: Cowgirl Creamery’s Wagon Wheel (Organic)
. This month, we welcome the Midwestern debut of Cowgirl Creamery’s first-ever large-format cheese (1/15#)  Wagon Wheel was developed in collaboration with Bay Area chefs as a domestic alternative to cooking cheeses such as Asiago, so it melts beautifully in most recipes.  It has a mild, easygoing flavor and as it ages, we’ve found that it develops tomme-like characteristics...
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Essex 1605 Manchego
We often categorize Manchego as a basic cheese. It’s found virtually everywhere, easy to sell, and just flavorful enough to be crowd pleasing. Because of this, it’s easy to forget Manchego’s rich history and its notability. It was first mentioned in 1605 by Cervantes’s novel about the rambunctious nobleman of La Mancha, Don Quixote. It actually dates further back to the...
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Rogue River Blue Will Make Its Seasonal Debut
Organic Rogue River Blue—LIMITED OFFERING! Fall is on its way back, and with it comes the return of Rogue Creamery’s Organic Rogue River Blue.  Released every year for the Autumnal Equinox, it has been one of the cheese world’s favorite traditions for 16 years running.  In that time, it has developed a base of passionately devoted fans and won numerous awards, including 2...
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New LaClare Cheeses!
We are pleased to announce that we are expanding our offerings from LaClare Family Creamery.  Family owned and operated, LaClare was started 40 years ago in Wisconsin when Larry Hedrich bought a small goat farm and quickly became interested in high quality cheese.  Since then LaClare (named for Larry and his wife Clare) has since grown into an highly decorated dairy specializing...
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New Cheeses from Nettle Meadow
In celebration of summer we’re bringing in three new seasonal cheeses from Nettle Meadow. Sappy Ewe Sappy Ewe, made from a blend of sheep and cow’s milk, gets its “sappy” moniker from its maple infusion and black coating of pine ash. Striking on a cheese plate, Sappy Ewe brings hints of sweet cream, button mushrooms, herbs and earth to the table. Its center is dense...
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New to Stock!
Tomme Saint Georges This washed rind, sheep’s milk cheese has been one of our staff favorites this year. Named after the town where it is made in the Midi-Pyrenees region of France, Tomme Saint Georges strikes us as a cross between a traditional tomme and a sheep’s milk alpine. The paste is moist and creamy, and the flavor starts with toasty bread notes and finishes...
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