Our Top 25 Cheeses
The five-year old version of this Beemster classic is simply unrivaled for that perfect balance of salty and sweet flavors. Deep caramel in color, crunchy, flaky, and meltingly smooth on the tongue, a true cow's milk Dutch Gouda bursts with flavor. The hint of butterscotch at the finish is a signature of this Dutch treat. $27.99/1lb (16 oz.)
Aged six months or more, this pale, ivory gouda cheese is firm, dense and smooth with the slight graininess of a long-aged cheese. The flavor is nutty and brown-buttery, with prominent caramel notes. The wheel is finished in a beautiful black wax. Made in Europe exclusively for Cypress Grove Chevre. $30.03/1lb (16 oz.)
The fruit of the black pepper vine, used since antiquity in European cuisine, is present here again to accent the finest creation — rich, nutty, creamy BellaVitano. By adding just the right pinch of cracked black peppercorns, imparts a spicy zestiness that’s nothing to sneeze at. To the beautiful life! $23.00/1lb (16 oz.)
Expert cheesemakers add just the right amount of fruit to this decadent stilton so as not to make it too sweet. Fresh and flavorful, this White Stilton Mango & Ginger is excellent served as a dessert cheese or paired with a crisp yet slightly sweet white wine. $19.99/1lb (16 oz.)
Vivant Creamery Honey Chevre is our signature cheese made with local goat milk from Alcea Rosea Farm in Templeton this fresh chevre is like floating on a cloud of creamy deliciousness. We hand-mix the freshest chevre with local honey from TheraBee to create a taste experience you won't soon forget. How do we recommend you eat this decadent treat? With a spoon, of course! Enjoy! $9.00/8 oz.
We all love this goat cheese! It is amazing what just a little honey can do. It is lightly nutty, like cashews with a hint of sweetness. It is full of flavor and not too strong nor salty. Its Gouda like texture makes it easy to slice or cube. The Honey Bee Goat Gouda Cheese is a wonderful snacking cheese. It is easy to see why kids love it as well. It is beelicious! $22.75/1lb (16 oz.)
Ewephoria, called by many "the candy of cheeses," is a relatively new Gouda-style cheese from the Friesland region of Holland. It still is hard and somewhat acidic, but unlike standard Goudas, Ewephoria is made from sheep's milk and is pasteurized. It is, however, made using the same carefully-guarded starter cultures that give Goudas their distinctive flavor. Ewephoria is aged 10 months, has a butterscotch color and a rather sweet, nutty, buttery flavor. $25.99/1lb (16 oz.)
Hand-crafted artisan cheese made exclusively for Central Coast Creamery in Holland using a recipe developed by cheesemaker Reggie Jones. This 100% sheep milk cheese has a brilliant velvety white paste and a delicate texture. This extremely complex cheese boasts incredible sweetness and flavors redolent of salted caramel and fresh vanilla beans with a slight hint of citrus to contrast the savory qualities of the sheep's milk. $24.00/1lb (16 oz.)
So famous, so perfect, so consistent! What can we tell you about Parmigiano Reggiano that you don't already know. The cows whose milk constitute this cheese are virtually hand-fed specially-guarded secret salads of grasses that produce a magnificent, complex flavor. A barrage of sweet, salt, spice, and nuttiness simultaneously fill your mouth: that butter, that little crunch, that caramel finish! it's the same welcome visit from that favorite old friend every time.
This traditional Pecorino Romano comes from Locatelli, the gold standard for real Romano. With classic aromas of lanolin and a rich sweet flavor, it is a far cry from the pre-grated Romano that has infected this country. If you believe in using good Parmigiano, why use second rate Romano?
Big Rock Blue is a pure cow milk blue cheese. Its name is inspired by the massive rock at the popular California tourist destination, Morro Bay. This cheese has an ivory colored paste laced with brilliant teal veining. With a light pressing the cheese maintains a curdy texture reminiscent of fudge, making it ideal for towering on a cheese plate or as a crumbly addition to your favorite salad! Big Rock Blue is mild and approachable yet brimming with hints of fresh butter and salty bacon.
The secret to this creamy blue delight is a heard of Holstein cows that graze on the rich certified organic grasses of the hills surrounding Tomales Bay. This Point Reyes Blue cheese is then aged 6 months intensifying the creaminess and blue flavor. Enjoy this cheese with dried fruit and a dessert wine for a taste delight.
Ragged Point is a small format bloomy rind triple crème cow’s milk cheese named for the gateway to Big Sur just North of our farmstead. The paste stays firm as the cheese matures, and does not become oozy at all. As Ragged Point ages past four weeks, it takes on a peppery character and a distinct cream line underneath the rind forms. Enjoy this cheese with apples, honey and crusty bread.
Central Coast Goat Gouda is a semi-hard cheese made with goat milk and some added goat cream that is aged four months or more. This ivory colored cheese is firm, dense and smooth with the slight graininess of a long-aged cheese. The cheese has a caramel scent with a slightly nutty and cooked milk flavor, followed with caramel notes. The product has a hard, thin natural rind and is aged five months. The only domestic goat gouda that you will find.
Goat Cheddar is made from 100% whole goat milk. It is semi-hard and pure white with a smooth, velvety texture. This is an exceptional cheddar that is made in a unique wheel form instead of a standard cheddar block. Central Coast Creamery's cutting edge proprietary culture blend and attention to quality and detail make their Goat Cheddar a product that is superior to all others currently in the marketplace.
Raclette is a mountain style of a cheese that has a milky flavor and a silky, smooth texture. Younger and a bit softer than most other Alpine styles of cheeses, Raclette is delicious melted over potatoes, vegetables or bread. Raclette is an elegant cheese, exceptionally well-suited for cooler weather. Because this cheese is relatively graceful, this buttery cheese pairs well with many wine types.
A cannonball of orange butterscotch that was, at one time just milk. Aged close to two years and colored with annatto, this northern French version of an Edam is an exceptional wine cheese. Try Mimolette Extra Aged Edame with inky dark reds like syrah or zinfandel, or for a special treat try a late harvest red or port.
The famous Spanish D.O. sheep's milk cheese is made exclusively from the milk of sheep grazing upon the plains of La Mancha, the land of Don Quixote. Manchego is made from raw milk and aged for several months. The cheese is nutty, sweet, and tangy with a firm texture. After 12 months it becomes saltier and excellent for grating. Manchego pairs well with roasted peppers and rustic bread. Try pairing this cheese with light crisp whites and light to medium-bodied red wines.
This American masterpiece is dulcet and mellow with a bold nutty flavor. This cheeses exotic mingle of flavors originates with milk from grass fed cows which is hand formed into 8 pound wheels. The mixture is placed in muslin sacks, cured in brine then rubbed with oil, pepper and cocoa. The cheese is then aged for 7-10 months producing a parmesan-like texture.
Made with fresh, pasteurized cow’s milk and a healthy dash of organic coconut cream, added for extra flavor and creaminess. It's a delightfully unique cheese with a nutty taste and a touch of refreshing sweetness. Enjoy Kokos Coconut Cheese with fruit or thinly sliced with crisp crackers and chilled white wine or your favorite beverage.
Pleasant Ridge Reserve is an artisanal cheese made from the non-pasteurized milk of a single herd of Wisconsin cows fed and managed using natural, "old world" practices. Cows graze lush pastures from early spring through fall, just as all cows did before the industrialization of our food system. The resulting milk has better nutritional value and more varied and subtle flavors that are expressed in the delicate flavor profile of Pleasant Ridge Reserve cheese.
Cambria Clothbound is a medium format natural-rind bandaged cow's milk cheddar with a crumbly but creamy texture. The flavor is savory more than sweet, and has a distinct sharpness on the mouth-watering finish. As this cheese matures beyond four months, it develops distinct tyrosine crystals. This cheddar pairs well with Cabernet, hoppy beers, and cider.
Morbier is an aromatic and surprisingly mild French cow's milk cheese defined by the dark vein of vegetable ash streaking through it middle. Today, the ash is purely decorative. Traditionally, the evening's fresh curds were sprinkled with ash to prevent the formation of a rind overnight. The next morning, new curds were laid upon the thin layer of ash to finish off the wheel. The wheel was then washed and rubbed by hand, forming a rind to protect the rich, creamy interior and create a delectably
Irish artisan cheesemakers Dave and Marion Cahill bring us this tangy Irish Cheddar from the heart of Ireland's County Cork. Cahill's Porter is a unique cheese marbled throughout with a rich porter beer, giving it a remarkable look and flavor that adds excitement to any cheese plate.