‘Tis the time for gathering, grazing, gifting, and digging into the wonders of cheese. This selection, curated by our own cheese expert, Rob Foley showcases five standouts for this season—from bright, citrusy blue to silky sheep’s milk to nutty Alpine-style perfection.
Each one pulls you in with its depth of flavor, its elevated craftsmanship, and its pairability with wines, fruits and other cheeseboard delights. Whether you’re hosting a cozy cocktail hour, a generous appetizer buffet, or a sophisticated fireside tasting, these character-rich cheeses bring the elements of surprise and balance to the table.
Point Reyes Blue
Here’s California’s classic style blue cheese—creamy, rindless, all-natural and gluten-free. Made with raw milk and vegetarian rennet, its bold, addictive flavor gives hints of sweet milk and a peppery finish. Beautiful paired with spruce cookies, Marcona almonds, and a Cabernet Sauvignon or Zinfandel.
Uplands Pleasant Ridge Reserve
This aged, alpine-style cheese is made exclusively in the summer months, while the cows are grazing fresh pasture, for that sweetness only grass-fed milk can impart. With the savory flavors of the its natural, washed rind, this rich, salty cheese really shines when you pair it with dried apricots, Lowry Hill Salami, and a good Pinot.
Secret de Compostelle
Inside the natural rind, this raw sheep's cheese from France's Basque region is firm, with the color of pale butter, and a distinctly nutty aroma. The texture is silky, especially if you shave it with a cheese plane. Lovely with Marcona almonds, spruce jam, and Txakolina or Muscadet.
Shepherd's Way Hidden Falls
In this soft-ripened sheep’s milk cheese with its soft, delicate bloomy rind and creamy interior, you’ll first discover qualities of citrus and wildflower. Then comes a lingering note of woodsy mushrooms. With spruce jam, Rustic Bakery crackers, and a chilled Crémant de Loire, it's simply perfection.
Milton's Prairie Breeze
This sweet-nutty, umami-buttery cheddar is just different. It’s got a bright, craveable finish, a crumbly texture, and a lovely crystalline crunch. We love it paired with Balsamic Pearls, Lowry Hill Salami, and a good Cabernet or Red Bordeaux.
