United States

Sunny Ridge is styled after the French cheese St. Nectaire. The cheese is washed with Is/Was Brewing’s Finer Points of Bad Behavior, a sour beer made from Michigan peaches. A great introductory cheese for those afraid to try goat’s milk. Flavors are tangy with a minerally fruit funk.

St. Germain is a cooked & pressed curd goat cheese with a natural rind. This Pyrenees-style tomme cheese has a sweet tang upfront, followed by subtle herbaceous notes. The paste is semi-firm which makes it great for snacking. This cheese smells woodsy and piney with a lingering herbal finish.

Inspired by the French classic Chabichou, this two-pound wheel has a wrinkled Geotrichum rind and a delightfully light, creamy texture. The flavor is clean, mild and mellow, with a hint of lemon and sweet honeysuckle/floral notes.

Lindeline is a large format ash-ripened goat cheese. The flavor is of crème fraiche and mushrooms. Cheeses are slightly firm when young, with the paste breaking down into a nice creamline after a few weeks of aging with some softening just under the rind and an earthy aroma.

Lake Effect is a soft-ripened goat cheese with a bloomy rind. The flavor is buttery, with an earthy mushroom flavor. Cheeses are slightly firm when young, with the interior breaking down into a nice cream-line after a few weeks of aging.

Lake Breeze is a soft-ripened goat cheese with a Geotrichum rind. The paste is pillowy with a nice thin cream line. The flavor is bright, citrusy, with a slight lactic tang and some yeasty notes.

Blakesville’s chèvre is bright, clean, and super spreadable. Soft and velvety with just a hint of lemon and salt, Blakesville’s chevre has a richer flavor than other high end chevre.

Afterglow is a washed-rind lactic cheese inspired by the French cheese Langres. The cheeses are washed with New Glarus Belgian Red Ale, which lends a hint of fruitiness to the aroma. A very approachable washed rind cheese with a long, evolving finish with fruit and malt flavors.

Faultline is Central Coast Creamery’s newest addition. This cow’s milk cheese was winner of “Best of California” at the 2023 California State Cheese Competition. The addition of Alpine cultures results in a cheese that has the sharp and mineral taste of a cheddar, but also has the sweetness and nuttiness of an alpine style cheese. The paste has an initial sweet note right...

Polyfloral Honey + Central African Fatalii Pepper. Lively, Amber, Intensely robust with tempting accents of creme brûlée and a distinct dash of tropical heat.