Cheese

Fresh burrata should be served at room temperature. If it is too cold, the creamy filling becomes solid and hard and lacks that essential lusciousness.

This cheddar is made in small batches with rBST and antibiotic-free milk, is aged for three months and contains no artificial colors.

This cheddar is made in small batches with rBST and antibiotic-free milk, is aged for three months and contains no artificial colors.

This cheddar is made in small batches with rBST and antibiotic-free milk, is aged for three months and contains no artificial colors.

The most recognized type of goat cheese, this chevre has smooth texture, fresh flavor and a tangy, citrus finish.

Cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed, so some whey remains and the individual curds remain loose.

Gina Marie cream cheese is made with three ingredients-fresh milk, cream and sea salt. Like the other cheeses from Sierra Nevada, no stabilizers are used, nor gums, fillers or animal rennet.

Made like fresh Monterey Jack and further aged for another seven to ten months. Firm, pale yellow with a sweet nutty flavor.

It is smooth, mild, and slightly sweet/sour with a distinct milk flavor. The texture is creamy and much softer than mass-processed mozzarella.

Gorgonzola is a member of the blue cheese family of cheeses. It is an uncooked cheese that has a white appearance with blue-green veins throughout.

Gruyère is a type of Swiss cheese that is sweet but slightly salty, with a flavor that varies widely with age.

Queso Oaxaca is a semi-soft, slightly acidic cheese often called 'string cheese' as it pulls apart in a fashion similar to Italian mozzarella

A soft, fresh, vegetarian, cream cheese from the Lombardy region of southern Italy. In fact, it is not cheese at all, but rather the result of a culture being added to the cream skimmed off the milk, used in the production of Parmesan.

Aged over 60 days to meet USDA standards for raw milk cheese, Monterrey Jacques (not misspelled, but rather a play on words), this semi-soft cheese has a remarkably creamy texture and excellent as a slicing cheese.

It is smooth, mild, and slightly sweet/sour with a distinct milk flavor. The texture is creamy and much softer than mass-processed mozzarella.

This cheese is made in small batches with rBST and antibiotic-free milk, is aged for one month and contains no artificial colors.

Queso fresco, "fresh cheese", is a Mexican cheese, traditionally made from raw cow milk or a combination of cow and goat milk. In the States, we'll most likely find pasteurized versions.

All-natural, semi hard, farmstead cheese made from pasteurized cows' milk, Toma has a creamy texture and buttery flavor, with a grassy-tangy finish.