Cheese of the Month

December Cheese of the Month

Deer Creek: The Doe

Save 20% on this cheese all month long!

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The Doe is a gracefully creamy handcrafted bandaged-wrapped Cheddar marbled with intoxicatingly aromatic pure Madagascar Bourbon vanilla bean. This special cheese begins with wholesome rBST-free milk from Wisconsin. During the cheese-making process, we add freshly ground whole vanilla bean and then age the cheese to allow the flavors to mellow and penetrate throughout. The result is a uniquely perfumed velvety Cheddar that is savory with a sweetly woody finish.

Our Favorite Pairings:

  • Beverages: Coffee, Bourbon, Cognac, Hard Cider

  • Wines: Champagne, Chardonnay

  • Nibblies: Cashews, Chocolate, Shortbread, Dried Fruit, Apple Pie, Cherries, Baked Ham

Content thanks to Deer Creek

November Cheese of the Month!

Marieke® Gouda Foenegreek

Save 20% on this cheese all month long!

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Marieke® Gouda Foenegreek: Sweet and nutty with flavor notes reminiscent of maple syrup. Pair with toasted almonds and maple syrup. Dark rum or Amber beer.

Award-winning cheesemaker, Marieke Penterman, celebrates her Dutch heritage with this exclusive collection of flavored Goudas. She and her team handcraft each wheel using herbs and seeds mostly gathered in the Netherlands. Premium, raw, cow’s milk from her family farm provides each wheel of cheese with the exceptional flavor and texture you’ve grown to expect from Holland’s Family Cheese.

Content thanks to Marieke Gouda

October Cheese of the Month

Frankfully Frightening Gouda

Save 20% on this cheese all month long!

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This Frankenstein inspired cheese is bright green in color and packed with flavors of garlic, pine nuts and basil so not only does it look fun it tastes amazing too – And will keep vampires away! A special release for Halloween Only

  • Adds spooky fun to your party cheese plate

  • Delicious addition to ghoulish recipes like Mac & Cheese and Pizza

  • Pairs well with Witches Brew or Pinot Grigio

  • Milk: Cow

  • Rennet: Vegetarian


Content thanks to Uniekaas USA

September Cheese of the Month

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Cave Aged Lily Goat Raclette

 

Save 20% on this cheese all month long!

When Kimberly’s Best Creamery started processing milk, we were committed to only sourcing milk from dairy partner and producer who uses highest quality feeds and forages, including managing their herd without the use of artificial growth hormones.

Content thanks to Kimberly's Best

August Cheese of the Month!

Save 20% ALL August Long on This Cheese!

Leave it to the Beehive boys to create another unique, delicious cheese!

As Beehive’s newest addition to the family, Teahive is a “feel good” cheese. The soothing qualities of tea and the relaxing properties of bergamot combine to produce a lovely cheese with rich fragrances of orange blossoms in April. The creaminess of this Jersey cow cheese immediately delights the palate and the complexities of the tea-rubbed rind continue through the finish.

Pairing suggestions

  • Fruit-forward or floral wines, pilsners, and chocolate stouts
  • Rustic Bakery Tart Cherry Crostinis, savory scones, biscuits, or marmalade

Content thanks to Beehive Cheese

July Cheese of the Month

Bonne Bouche Ash-Ripened Goat Cheese

Save 20% ALL July Long on This Cheese!

Bonne Bouche is the flagship of Vermont Creamery’s signature geotrichum-rinded aged goat cheeses.  Introduced in 2001, Bonne Bouche quickly won acclaim. Today it is one of the most popular “geo” cheeses on the market and has been awarded some of the most prestigious honors in the cheese world. Reminiscent of the Loire Valley cheeses of France, Bonne Bouche means “good mouth” - though we like to think of it as "good mouthful" - and it is indeed a tasty bite.

Made with fresh pasteurized goats’ milk from family farms, the curd is carefully hand ladled, lightly sprinkled with ash, and aged just long enough to develop a rind. After about ten days, the cheeses are packaged in their individual crates and sent to market where they will continue to age up to eighty days. As a young cheese, the rind has a pleasant yeast flavor and creamy interior becoming softer and more piquant as it ages.

Tasting notes:  Creamy, rich, buttery, salty, mushroomy, peppery, sour... the list goes on and on. It seems that every person who tastes it takes away something different.

Use & Pairing Suggestions

Add a creamy wedge of Bonne Bouche to a salad with grapes, candied walnuts, and duck confit. Air dry in a refrigerator until firm for 2 weeks, and shave slices to add complexity to salads, soups, risotto, gnocchi, and pasta. Bake Bonne Bouche wrapped in puff pastry and top of roasted fruit and serve with crostinis crisps. Serve Bonne Bouche for dessert on a slice of honeycomb with warm fruit compote.

Condiment Pairings:  Prosciutto, Honey Comb, Chocolate Almonds.

Beverage Pairing: Rosé, Sauvignon Blanc, Pinot Grigio.

Content thanks to Vermont Creamery

June Cheese of the Month

LACLARE Evalon

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Save 20% ALL June Long on This Cheese!

This complex Farmstead American original embodies the rich nutty flavor of an aged Gouda while featuring notes of piquant Asiago and layers of Caramel-like Parmesan. Made with raw goat milk.

Tasting notes: Rich, nutty, creamy flavor that becomes increasingly complex with age, presenting caramel notes.

Use & Pairing Suggestions

Slice, shred, cube, Enjoy.  This Award Winning cheese can be used in place of any traditional Parmesan, Asiago or aged Gouda.  Evalon's presence is bold and well developed, making it the perfect centerpiece to a cheese board or the perfect vehicle to add depth to any recipe .

Beer:  Ciders & Fruit Beers, Stout, Brown Ale

Wine: Cabernet Sauvignon, Merlot

Content thanks to Laclare Family Creamery.

April Cheese of the Month

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Save 20% ALL April Long on This Cheese!

Sid's whimsically delicious take on the famous French cheese, Morbier. Our version features a layer of sheep milk cheese and a layer of goat milk cheese separated by a layer of grape vine ash and pressed together. The flavor is both delicate and rustic. Taste each layer separately and then together for three different flavor profiles in one great cheese!

Content thanks to Carr Valley Cheese Company

March Cheese of the Month

Save 20% ALL March Long on This Cheese!

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Marieke® Gouda Honey Clover: Award-winning cheesemaker, Marieke Penterman, celebrates her Dutch heritage with this exclusive collection of flavored Goudas. She and her team handcraft each wheel using herbs and seeds gathered in the Netherlands. Premium, raw, cow’s milk from her family farm provides each wheel of cheese with the exceptional flavor and texture you’ve grown to expect from Holland’s Family Cheese. Sweet yet earthy with notes of fresh grass.

Pairs With:

Apples and Walnuts. Riesling or Hard Cider.

Content thanks to Marieke

February Cheese of the Month

Save 20% all February Long on This Cheese

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Inspired by Italy and made in Holland, Paradiso Vintage is bold and sharp with mouthwatering flavor. Tangy like a Parm yet buttery like Beemster, its smooth, firm texture is perfect for grating and melting atop sandwiches and pastas.

Food Pairings

Antipasti.

Drink Pairings

Red wine.

Content thanks to Beemster.

January Cheese of the Month

Save 20% all January Long on This Cheese

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The Vermeer is naturally matured for 22 weeks. This award winning, full flavored Dutch cheese has a delicate, fruity taste. As well as its delightful flavor, Vermeer contains less fat and less salt than classic Gouda cheese. It makes a delightful ingredient for salads and an essential cheeseboard staple.

 

Content thanks to A Dutch Masterpiece.

November Cheese of the Month

Save 20% all November Long on this Cheese!

Etivaz APC is a hard cheese made from raw milk. It is produced by hand over an open fire from May to October in just over a hundred Alpine dairies in the Vaud canton Alps according to a traditional recipe. The raw milk is treated directly in the dairy and is full of aromas of fine Alpine herbs. 

Etivaz AOP has a characteristic aromatic/fruity taste with slight hints of nuts that can vary slightly from Alp to Alp depending on the food given to the cows. Its dough is ivory to light yellow in color, and the round cheese weighs between 15 and 35 kilograms. Etivaz AOP matures for 5 to 13 months and keeps very well. It is only produced in small quantities, from 400 to 430 tons, i.e. 17’000 to 19’000 cheeses, during the summer months.

 

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Content thanks to Cheeses from Switzerland

October Cheese of the Month

Drive off Dracula, vanish the vampires, and go away ghouls! Every monster hunter needs this in their bag of thwarts: cheese! This artisan cheese is packed with so much garlic even daywalkers would turn up their nose, but you won't because this memorable garlic infused cheddar cheese is tangy and smooth.

Save 20% all month long on this cheese!
 

some content adapted from Face Rock

September Cheese of the Month

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You love a rich, tangy balsamic and a sweet nutty cheese, so why not enjoy them both at the same time? From Satori comes our September cheese of the month; save 20% all month long.

An absorbing Sartori discovery: The sweet, nutty, fruity flavors of our most-sought-after BellaVitano become even more desirable when blessed with a few prized drops of Modena balsamic vinegar. By gently bathing BellaVitano Gold in balsamic, cheesemaker Mike Matucheski has given it a sweet coating that burnishes the legend of BellaVitano with yet another honor from the World Cheese Awards.

Content Thanks to Satori Cheese

August Cheese of the Month

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Cheese for Breakfast? You bet! And as this month's Cheese of the Month, you'll save 20% all August long

Marin French Breakfast Cheese is a California original – a fresh unripened Brie made in our Marin Creamery since the late 1800’s. We put Breakfast Cheese on San Francisco’s saloon menus back in the days when men grabbed salted meat, pickled eggs and a mug of steam beer before heading to the docks to unload cargo from around the world. We’ve made Breakfast Cheese for over 100 years. It’s that good!

At Marin French we honor tradition but we’re not afraid to break with it. We’re just as crazy for innovation. For today’s savvy cheese lover we added a dollop of cream to Breakfast Cheese, fluffed it to 4 ounces and renamed it Petite Breakfast. It’s a fresh expression of our sweet local milk and cream, captures the essence of cool coastal breezes rolling over our Petaluma creamery and satisfies a craving for creamy, tangy fresh cheese with morning toast or evening cocktails.

Content Thanks to Marin Creamery

July Cheese of the Month

Goat cheese lovers know the name. Cypress Grove produces some of the best fresh goat cheese around. Their Herbs de Humboldt is this month's cheese of the month, save 20% all month long on this amazing goat cheese.

"The earthy hand-mixed blend of Herbs de Provence creates a simple yet perfect balance. All of the herbal flavors you love, dried at the peak of the season. Clever in name, classic in taste. We use the finest ingredients we can get our hands on, and always start with the highest quality milk—the building block for our entire line of cheese.

Serving Suggestions

  • Crumble atop homemade pizza: add shredded mozzarella, roasted eggplant, green olives and fresh garlic.
  • Spoon into a fresh fig, wrap with a single slice of bacon and secure with a toothpick. Grill or broil, drizzle with a balsamic reduction."

Content Thanks to Cypress Grove

June Cheese of the Month

"Aged for over five months, Lilly Pad is an American original inspired by classic European alpine style cheeses. Excellent alone, as an ingredient in your favorite recipe or melted into a luscious cheese sauce, Lilly Pad is a cheese that loves a celebration. Enjoying a wedge of Lilly Pad will connect you to your roots—even as it inspires you to see things anew!"

Be sure and check out this alpine style aged cheese and SAVE 20% all month long!

Content thanks to Willapa Creamery