Products

Pimentino is produced with same-day milk collected from local farmers. Aged for 90 days, it is creamy and mild with a clean finish that hints of grass and herbs. The rind is rubbed with paprika indigenous to Murcia. The paprika is for appearance and does not impart any flavor.

This artisanal sheep’s milk cheese from Cuenca is hand-rubbed with lard and fresh rosemary and aged in caves for eight months. It is full flavored and complex with a long finish that highlights the rosemary.

Black Label Cambozola is cold aged triple creme blue. It is aged longer than the traditional Cambozola. The additional aging time allows the for greater growth of the blue veining, resulting in a more pronounced blue flavor, buttery texture, and rich flavor.

Meant to be eaten when very young, it has no rind and is all stark-white, moist, compact paste. The flavor is bright and tangy, tasting of fresh, sweet-grass-y goat’s milk. While it’s a lovely, eye-catching addition to a cheese case or a cheese course, it can also be used as a filling for ravioli or sliced and broiled for an elegant salad topper.

Fresh, rindless goat’s milk cheese, coated with flavorless vegetable ash, from the respected Fromagerie P. Jacquin in Berry, in the Poitou region of France. When it’s young, the color is bright white, the texture is moist, flaky and crumbly, and the flavor is clean and lactic. As it ages, some harmless blue or white molds may develop on the rind and the texture will dry...

Brillat Savarin is a soft triple-cream cheese with a natural rind, made with cow’s milk. It’s white rind is downy with hints of yellow. The very creamy cheese develops a mild, neutral flavor.

This triple-crème is enriched with crème fraiche, giving it a little extra tang on top of the creamy, buttery, rich base. It’s not as mushroomy as most in its category, even though it too is covered with a bloomy white rind. When it matures, it becomes quite runny and has a finish that can be best described as “a burn on the back of the tongue.”

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.

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.

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...