United States

A lightly cooked, pressed curd cheese, Appalachian is a mild cheese with a dense texture and a buttery, slightly earthy flavor. Meadow Creek is a seasonal cheesemaking operation, contact your salesperson for information on availability.

Pepper Jack blends the creamy, buttery Monterey cheese with jalapenos for an exciting result.

Originally from California’s central coast, Monterey Jack has become one of the few truly American cheeses. It is delicate, buttery, and sweet.

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...

Cowgirl Creamery captures the essence of West Marin with its Red Hawk: This triple-cream, washed-rind, fully-flavored cheese is made from organic cow milk from the Straus Family Dairy. Aged four weeks and washed with a brine solution that tints the rind a sunset red-orange.

Cowgirl Creamery’s Pierce Point is made from organic whole milk from the Chileno Valley Jersey Dairy. Pierce Point is washed in a muscato wine and rolled in a mixture of field flowers, chamomile, calendula, and Thai basil, from the Tomales Bay coastal region. The result is a delicious cheese – semi-firm yet creamy, complex yet never overpowering.

Following up on the success of their much-heralded Tarentaise, cheesemaker, Jeremy Stephenson and his team have begun making a Raclette style cheese. This flavorful, easy melter is great out of hand, or as an American farmstead twist on the traditional Alpine favorite.

These little cheeses are most similiar to a young Crottin du Chauvignol. They are creamy and slightly tangy when young. At about 7-10 days, they begin to develop a light, white mold rind and become firmer, creamier, and slightly sweet with age.

Intense, beefy, and earthy; all describe this 1lb. wheel with a reddish, washed rind and the typical pungent odor to match. Named for a nearby monastery, Mont St. Francis is a hearty, stinky, cheese, semi-hard and rich. We love it but it’s not for the faint of heart! One of our customers has described it as “a cheese you would not want to eat on a first date, but maybe...

This 1lb. aged bloomy rind cheese is named after a Hungarian intern, Julianna Sedli, who loved playing with cheesemaking. This petite cheese is buttery and smooth like Capriole’s Old Kentucky Tomme, but nuttier and firmer like a Tomme du Savoie. In her latest incarnation, Julianna’s mushroomy rind is punctuated by Herbes de Provence, calendula petals, and safflower petals. She...