Cheddar Gruyere

Trader Joes British Mustard & Ale

Trader Joe's

Pecorino al Pistacchio

Castelbelbo

The pungent inner paste of Prufrock has a beautiful, thick, soft, and yielding texture. It’s a delicate washed-rind cheese whose tradition and technique hails from Normandy in northern France. But we’ve twisted that tradition and technique for a nutty flavor with hints of tropical fruit and sour cream. When ripe, the cheese has a salty and savory flavor that perfectly complements its sweeter overtones.

Prufrock

The Vella Cheese Company traces its roots to the 1920s, when Tom Vella arrived in Sonoma and began making cheese at the Sonoma Mission Creamery. The Vella Cheese Company was founded in 1931, and continued to grow and expand over the following decades, eventually moving into its current facility just off the Sonoma Plaza. The company became known for its fresh and dry Jack cheese, their version of an original American cheese created in Monterey during the California Gold Rush.

Vella's Dry Jack is a hard cheese with a delicately brittle consistency. After being coated in oil and cocoa, the wheels are aged for 18-24 months, and develop texture not unlike Parmigiano, along with a sweet flavor, reminiscent of butterscotch.



Dry Jack Special Reserve

Vella Cheese Company

Le Delice De Bourgogne-Lincet

Swiss cheese from western Switzerland. Pressed half-cooked cheese with Pinot noir macerated crust.

Mont Vully affiné au Pinot noir

Produced by Romaniae Terrae, Pecorino Ginepro is an Italian cheese made with highly selected sheep's milk pasteurized at optimum temperature. It is covered with juniper berries and Modena balsamic vinegar and then left to ripen in wooden crates till the cheese reaches a favourable maturing phase.The unique maturation process gives the cheese a dark burgundy exterior, grainy texture that is a little chalky and white. The flavour and aroma is reminiscent of treated rind.

Pecorino Ginepro

Romaniae Terrae

Using a traditional method of coating the rind in toasted corn flour (gofio), this goat’s milk cheese is striking in appearance and super approachable. The dairy is based on the island of Fuerteventura and works primarily with Majorero goat’s milk from local farmers and its own herd. They make a variety of Canary Island cheeses using traditional methods. Cabra al Gofio is pleasantly milky and mild with subtle hints of roasted cornmeal and a unique sweetness in the finish.

Sherri

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