'Tis the season for cheese. Back by popular demand, this collection of rich textures and hearty flavors makes an impressive first or last course for your holiday feast.
Cowgirl Creamery - Petaluma, California
As a respectful nod to the majestic beauty of Mt Tamalpais, located a few miles north of the Golden Gate Bridge in Marin County, Cowgirl Creamery named its signature cheese Mt Tam. Creamy and elegant, Mt Tam coats your tongue with a rich, buttery flavor that carries an earthy hint of white mushrooms. The triple-cream Mt Tam is made from unblended, organic, single-herd milk from Straus Family Dairy. (8oz)
Rogue Creamery – Central Point, Oregon
Rogue's cheesemaking roots date back to the 1930s when Tom Vella, founder of the Vella Cheese Factory in Sonoma, California, opened a facility in Southern Oregon in the midst of the Depression. In 2002, Cary Bryant and David Gremmels purchased Rogue Creamery from the Vella family and learned the craft of making great blue cheese from Tom's son, Ignatio. Echo Mountain is their seasonal cheese, made with a blend of cow and goat milk. It is dense and creamy with bold, earthy flavors and a tangy finish. (7oz)
Cabot Clothbound Cheddar
Cabot Creamery – Cabot, Vermont
Cabot's Clothbound Cheddar is fabricated by the talented cheesemakers at Cabot Creamery and then delivered to their friends at the Cellars at Jasper Hill. The folks at the Cellars carefully age the 25 pound wheels for at least a year on wooden boards. During this time, the cheese develops deep flavors that reflect the caves' natural environs. Once separated from the musty cloth wrap, a brilliant peach-colored rind is exposed. Firm and crumbly, the paste is bursting with notes of roasted cashews and salted caramel. (8oz)