Specialty Cheeses

Made from a blend of cows, sheeps, and goats milk, this cheese is creamy and sweet with a full finish. It is rubbed on the outside with paprika. This gives it a dark complexion and a very slight zesty bite.

This Portuguese cheese hails from the little known archipelago, Azores, located about 1,000 miles west of Portugal. This spicy, sharp cheese is firm in texture and crumbles when broken up. Great for use in cooking.

Flavorful yet salty at the finish, these small crottin-size “buttons” are very versatile. They can be marinated, rolled in herbs, or just eaten on their own.

A rare Spanish sheep’s milk blue, this cheese is full-bodied and fruity with a slightly salty finish.

An exceptional goat cheese from a small producer, Leonora is a brick shaped, natural mold rinded cheese which envelops a compact white paste. With a layered, complex flavor and a long finish, Leonora presents great balance of acidity and tanginess.

Cana de Cabra is a soft-ripened cheese made from pasteurized goat’s milk, in Murcia, Spain. It is similar to French Bucheron, with a touch more sharpness and complexity. Cana de Cabra has a dry bloomy rind that encases a buttery, dense paste with a semi-soft texture. Cana de Cabra is aged for 21 days- as it ages, the flavor intensifies.

This clothbound Leicester is one of the few farmstead varieties left of its kind. This is complex, yet never overpowering- it is rich, nutty, sweet, and long-lasting.

Off the west coast of Scotland lies the small Isle of Mull, where this cheddar calls home. Made by Somerset natives (the traditional home of cheddar) this cheddar is rather moist and fruity with an almost alcoholic tang to it.

Made from whole buffalo’s milk, this drawn-curd cheese is white in color, spherical in shape, with a very thin edible rind. Mozzarella di Bufala has a bouncy texture and a slight sour taste. While there are many immitators no one can match the taste of authentic italian mozzarella

Their most popular cheese is named for a Northern California landmark: the majestic Mt. Tamalpais. Mt. Tam begins with pasteurized organic milk from Straus Family Creamery and adds an ample amount of cream for richness. This elegant triple cream cheese is dense and fudgy, with an edible bloomy rind. You will notice flavors of cultured butter with hints of white mushroom. Mt. Tam is...