Jersey cow's milk, this soft, creamy, smooth, yeasty, slightly tart cheese gets fruitier as it ages A great "Bridge" Cheese to have with opposing cheeses. Aged 2-3 weeks (Light Whites)
2. Mt. Tam, Cow Girl Creamery, Tomales Bay, California.
Organic (Pasteurized) cow's milk from a Strous Dairy made by Maureen Cunnie Bloomy Rind, Vegetarian Rennet soft & Buttery with a mellow Earthy, White mushroom Flavor ( Rosé, Sauvignon Blanc, Pinot Noir or Syrah)
3. Red Hawk, Cow Girl Creamery, Tomales Bay, California
Cow's milk, organic triple cream, washed rind made by Maureen Cunnie, aged 6 weeks. This staff favorite is flavorful, rich & unctuous. (Sauvignon Blanc or Champagne)
4. Crottin (Crow- TAN), Redwood Hill Farm, Sebastopol, California
Goat's milk, small firm texture, sometimes developing a slight mold. Made by Jennifer Bice; white interior, with a creamy intense flavor. A Syrah Favorite! (Rhône Red or Sauvignon Blanc)
5. Cave Aged Merisa, Carr Valley, Wisconsin (Sid Cook Affineur)
Sheep's milk Complex with high Butterfat, Sweet, Creamy with some earth, slightly salty 100 % Pasteurized sheep's milk, Aged 6 mo. (Big Red or Big Chardonnay)
6. Humboldt Fog, Cypress Grove, Eureka, California
Goat's milk, grapevine ash middle, made by Mary Keehn. Soft & sexy; possessing a salty-tangy flavor; aged 3 weeks. (Pinot Noir or Juicy California Red)
7. Manchego, (MON-chay-GOH) Castilla la Mancha, Spain
Raw sheep's milk, Aged 4 months, pineapple-lemon flavor, firm texture, slightly salty. (Viognier or Rhône Blends)
8. St. George, Matos Family, Santa Rosa, California
Cow's milk: Portuguese style cheese from Joe and Mary, with a slight resemblance to a fine cheddar, is tangy, nutty; an open texture with small holes; aged 3-4 months. (Zinfandel or Big White)
Skimmed raw cow's milk, with a hard, pressed curd, piquant, slightly salty & nutty; aged 2 years (Syrah, Petite Sirah or Zinfandel)
10. Gorgonzola Dolce, imported by Rogers International, Lombardy, Italy
Cow's milk, Lombardy's most famous blue; this cheese is creamy, sweet, (soft & sexy!), with a spicy Earthy flavor (Big Reds, Zinfandel or dessert wine)
11. Cashel Blue (KASH-ul-BLOO) Cheese maker Jane & Luis Grubb, Tiperrary, I
This Friesian cow's milk cheese from a "closed heard" is made with Vegetarian Rennet & is creamy, slightly salty with a nice clean Blue tang; aged about 6 months. (Port or Madeira)
12. Point Reyes Original Blue, Farmstead Cheese Co., Point Reyes, Californi
Cow's milk, made by Monty McIntire, this un-pasteurized cheese comes from a "closed" herd. Creamy body, pale ivory color with blue veining, has a nice round finish that is mildly salty. It resembles a French or Danish blue. Aged a minimum of 6 months. (Big Red)