Weekly Feature: List

Fiscalini Farmstead’s Craft Beer Cheddar is made by infusing Imperial Stout Ale into their Farmhouse Cheddar. They soak the cheese curds in beer during the make process to fully infuse every bite of cheese. Imperial Stout traditionally has a combination of chocolate, coffee and roasted malt flavors that give this cheddar an assertive bitterness from the hops and a bold richness from the dark malts.

Point Reyes Bay Blue is inspired by the sheer natural beauty of the Northern California coastal climate and locale. This award-winning cheese is a rustic-style blue with a natural rind. It is known for its mellow flavor and sweet, salted caramel finish. Try this cheese with a drizzle of honey or pair it with dark chocolate for a real treat!

4 oz. Marin French Cheese has been making Petite Breakfast since 1865. It follows the same cheesemaking process as their other Bries but skips the aging room, making it a fresh Brie. Sold fresh and young, it has a tangy flavor and a slightly spongy texture reminiscent of creamy cheese curds. This texture makes it versatile for hot and cold usages alike, from salads to pastries.

Paneer is an Indian-style cow’s milk cheese that will not melt. It is most commonly used as a meat substitute in traditional Indian cuisine. It’s also great for snacking and makes an amazing addition to your favorite egg-based breakfast dishes.

Located near California’s coast in Paso Robles, Central Coast Creamery is gaining momentum in the domestic artisan cheese category. Holey Cow is semi-soft Alpine-style cheese made from pasteurized whole cow’s milk. Aged for two months, it has a smooth,pliable texture and an ample amount of recognizable holes. You’llappreciate its buttery flavor and tangy finish.