Chimney Rock is a seasonal cheese made in fall season using organic Jersey milk from John Taverna's Chileno Valley Dairy, produced by Cowgirl Creamery, based in Marin County, California, United States. During four weeks of aging the cheese develops bloomy rind which is then dipped in Quady Winery's Muscat wine, Essensia, then rolled in Shiitake mushrooms, black pepper and summer savory. The resultant product is a soft textured cheese with piquant, earthy flavours and hints of apricot, orange blossom.

Chimney Rock

Cowgirl Creamery

St. Stephen is a beautiful, hand-crafted triple cream that bursts with buttery and milky overtones. A smooth, silky interior made from all natural jersey cow’s milk and fresh jersey cream creates the perfect texture, while the soft, bloomy rind adds an earthy flavor with nutty undertones. St. Stephen will leave you wanting more to share with a friend and a glass of bubbly. This classic cheese works anytime of day – spread it on your toast for breakfast, serve it as an appetizer before dinner or dress it up with some honey or berries for a fancy dessert.

St. Stephen

Humboldt Fog is a goat’s milk cheese delivered by Cypress Grove Chevre, of Arcata, California, in Humboldt County. It is a mould-ripened cheese with a distinguishing layer of edible ash. The cheese ripens from the outside to the centre, resulting in a fresh goat cheese center surrounded by a pungent runny shell. This runny shell will widen as the cheese matures and is considered the best part of the cheese, by many. The bloomy mold and ash rind is edible, but is fairly tasteless. The cheese is creamy, light, powdery, slightly lemony and mildly goaty.
Humboldt Fog is available from a mini 1 lbs. cheese wheel (Humboldt Fog® Mini) up to the large 5 lbs. cheese wheel (Humboldt Fog® Grande).
 
The cheese has won the first place at the American Cheese Society in 1998, 2002 and 2005 and Gold at the 2014 World Cheese Awards.

Humboldt Fog

Cypress Grove Chevre

Kunik is a triple cream cheese manufactured by Nettle Meadow Farm in the Southern Adirondack Park in Thurman, New York. Its name means "snowball" in Eskimo. The white, mold ripened cheese is made from 75% goat's milk and 25% Jersey cow's cream. Its unique recipe makes it more creamy and delicious than typical Brie yet subtle and sumptuous to taste than other ripened goat cheeses.
The animals on the Nettle Meadow Farm are fed only certified organic grains, hay and a wide variety of wild and domesticated herbs empowering Kunik cheese with a tangy, creamy flavour and a thick, smooth, creamy texture. It can be served with Champagne.

Nettle Meadow Kunik

Nettle Meadow Farm

KUNIK

Persille de Chevre

La Dama Sagrada, or "sacred lady"' hails from Spain’s La Mancha region, where not only did many an epic battle occur between Don Quixote and countless windmills, but also where sheep’s milk Manchego cheeses rule the land.

And yes, the creamery where La Dama Sagrada is made does in fact make Manchego, but it also makes this gem of a cheese from a milk brought over from a nearby Murciano goat farm in the town of Carpio de Tajo, just outside of Toledo. The goats belong to a cooperative of farmers who also are members of the dairy that makes the cheese.

The cheese is aged a minimum of 6 months to accentuate its full, sweet and grassy flavor profile. It’s rare just by the fact that it’s a raw goat’s milk cheese, as even just a few years ago you didn't see too many of them imported into the US.

karen

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