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Red, White & Blue


Our red-white-blue cheese collection will liven up any summer barbeque or picnic. This bold and tasty collection offers a sampling of northern and central California cheese -- a perfect complement to grilled meats, savory salads, and summer wines. Happy summer!


Red Hawk

Cowgirl Creamery – Point Reyes Station, California

Named for the red-tailed Hawk that soars over the dramatic, rolling sweep of the Marin Headlands, Red Hawk is a full-flavored triple-cream cheese made from organic milk provided by our neighbors at Bivalve Dairy. This rich and enticing cheese is aged six weeks and carefully washed with salt-water brine that suffuses the rind with a sunset-orange glow and intensifies the cheese's already complex flavors.

Fiscalini Bandage-Wrapped Cheddar

Fiscalini Farms - Modesto, CA

Fiscalini Farms was first established in Modesto in 1914 and after nearly a century of dairying, the family expanded into cheesemaking after hiring master cheddar maker, Mariano Gonzales.  This English-style, bandage-wrapped cheddar is made with the milk of the dairy's own herd of Holstein cows.  It's dense, almost chewy texture melts sumptuously and offers savory notes of charred meat, roasted peanuts and smoke with a whisper of tropical fruits.


Point Reyes Bay Blue

Point Reyes Farmstead Cheese – Point Reyes, California

The Giacomini family traces its roots to northern Italy. In the early 20th century, Tobias Giacomini settled in Northern California and half-century later, his grandson, Bob, and Bob’s new wife, Dean, bought a farm near Tomales Bay and began raising Holstein cows and selling milk to a local creamery. In 2000, the family launched the Point Reyes Farmstead Cheese Company, using its own milk to make its first cheese, Point Reyes Original Blue. Their newest cheese, Bay Blue, is a rustic blue with a thin natural rind and a dense, fudgy texture that smacks of Stilton. Its blue-green veins offer balanced flavors of fruit and nuts, while the buttery paste has a sweet, caramel finish.

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