April Cheeses



We are proud to feature California cheeses exclusively this month on all of our cheese platters and crostini stations. Here’s a rundown:

Up top is Point Reyes Blue Cheese: a farmstead award winning raw cheese aged for 5 months. It has a medium punch of blue cheese flavor.

Beneath that, left to right: Bellwether Farm Pepato: a raw semi-soft sheep cheese that is aged for 60 days and dotted with whole peppercorns and salt.

Redwood Hill Farm Feta: 100% goat milk feta that is formed into blocks by hand in the classic Mediterranean style, then finished in natural, salt-water brine before it is aged for at least 6 months. The result is a creamy feta with a gentle tang.

House-Made Ricotta (see recipe here): made with Organic Pastures Raw Milk and soft herbs from our garden

Cypress Grove Humbolt Fog: goats milk chèvre that has a lovely thread of vegetable ash running through it’s center. The flavor is of buttermilk and fresh cream.

Spring Hill Farm Smoked Gouda:  a very special smoked cheese that is not always available, especially for retail shoppers so we are very excited to feature this one


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