CHARCUTERIE

FINE QUESO

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Purple Haze

A distict goat milk based selection from Cypress Grove "The distinct and unexpected marriage of lavender and hand-harvested fennel pollen makes Purple Haze® utterly addictive — and unforgettable." -Cypress Grove
*First Place 2021 International Cheese & Dairy Awards
*First Place 2018 & 2019 Best of California, California State Fair

Pairs well with Matanzas Creek Sauvingon Blanc

Truffle Tremor

Another award winner from Cypress Grove.
"You’ll enjoy the heavy floral, herbaceous, and mushroom notes in this earth-shaking masterpiece...Like other soft-ripened cheeses, Truffle Tremor® has a bloomy rind that allows the cheese to ripen from the outside in. As Truffle Tremor® continues to ripen and mature, the creamline develops and the flavor intensifies — an ooey-gooey, ripe Truffle Tremor is not for the faint of heart." - Cypress Grove
*First Place 2019 Best of Class, US Championship Cheese
*First Place 2009, 2010, 2019 California State Fair
*First Place 2014 World Championship Cheese Contest

Pairs well with Vina Zorzal Garnacha Blanca

MitiCrema

A Sheep's milk variety, from Jumilla Spain. "An excellent alternative to fresh cow’s or goat’s milk cheeses, Miticrema® is perhaps the first and only spreadable sheep’s milk cream cheese produced in Spain." -forevercheese.com

Pairs will with Glorloso Tempranillo

Smokin' Goat

"This smoked goat's milk cheese is from the island of Fuerteventura, part of the Canary Islands. It is made by a family-run dairy that aims to protect the strong cheesemaking tradition of the region. They work primarily with Majorero goat's milk from local farmers. The Smokin' Goat is made with this milk, which is naturally high in fat and protein, giving the cheese a creamy, elastic texture. It is naturally smoked over beech wood a week after production. It is a mild, crowd-pleasing wheel with light smoke that doesn't overpower the flavor of the cheese." -forevercheese.com

Pairs well with Domaine Bruno Clair Marsannay Blanc

MitiBleu

"Mitibleu is a rare sheep’s milk blue from Spain (Castilla la Mancha). Wishing to create a sheep’s milk blue cheese to rival Roquefort, an entrepreneur in the cheese industry built a dairy near the medieval city of Toledo, in the heart of Manchego country. The milk used comes from the plentiful sheep that graze on the plains of La Mancha. Mitibleu is aged 4 months, with a bold and spicy flavor with some minerality and sheepiness, however, it packs less bite than its French inspiration." -forevercheese.com

Pairs well with La Crema Chardonnay

Campo de Montalbán

"Campo de Montalban is a mixed-milk cheese, containing roughly sixty percent cow's milk with the remainder comprised of goat's and sheep's milks. It was originally considered a Manchego, but in 1985 the AOC standards for Manchego were changed to mandate 100 percent sheep’s milk... Milk for Campo de Montalban comes primarily from Toledo and cheeses have a mild buttery flavor with notes of nuts and balanced acidity. Aged for 3 months, the texture is firm, but moist and supple." -culturecheesemag.com

Pairs well with Campo Viejo Rioja