In 1997, Sue Conley and Peggy Smith converted an old barn in Point Reyes Station, a postage-stamp-of-a-town on the Marin County coastline, into a small plant for making hand-crafted cheese. Their Cowgirl Creamery is among the most highly respected of California's artisan cheesemakers, creating fresh, natural products while respecting the environment and farmers that support them.  Their best- selling Red Hawk, a triple-cream, washed-rind, fully-flavored cow's milk cheese, comes from the Straus Family Creamery, the first organic dairy west of the Mississippi.  Aged four weeks and washed with a brine solution that tints the rind a sunset orange, it won Best-In-Show from the American Cheese Society in 2003 and a Gold Ribbon and 2nd Best-in-Show in 2009.  Sold in a 10-ounce round, it's the perfect accompaniment to our "Mas Donis", an earthy Spanish grenache/syrah blend.

~Rod Santos

Pâté (pronounced pah-TAY) is French for "pie," because it is traditionally served baked in a crust (en croûte.)  When most people think pate, the first thing that comes to mind is that it's made from LIVER!  But that’s not always the case.  Pâté is simply a mixture of seasoned ground beef, pork, ham, seafood, wild game, poultry, or vegetables and a combination of several different fatty bases.  The grind can be smooth and creamy or on the chunky side, and it may be served hot or cold. In this case, the Marcel and Henri pâté is a smooth mixture of pork with 3% truffles and cognac! And my goodness you guys it is SOOOOO tasty!

~ Samantha Porta

Manchego is the most important and well-known sheep’s milk cheese in Spain. The true Manchego cheese is made only from whole milk of the Manchega sheep raised in the "La Mancha" region. This region is a vast high plateau, more than 600 meters (2000 ft) above sea level. Manchego cheese has a long historic and literary tradition, as it was mentioned by Cervantes in the legendary "Don Quixote of La Mancha". The aroma should suggest lanolin and roasted lamb. The final cheese is usually smeared with olive oil and has a number of small holes, with a mild, slightly briny, nutty flavor. Manchego is often enjoyed with dulce de membrillo, a firm, slightly sweet, slightly tart paste made of quince, which we also sell. This should also be enjoyed with your favorite Spanish Tempranillo or Garnacha or a nice dry Spanish white, such as Albarino.

~ Jim Meyers

A relatively young cheese, Shropshire Blue was originally made in the 1970’s in Inverness, Scotland.  Essentially a cross between Stilton and Cheshire, Shropshire is a blue cheese made from pasteurized cow’s milk and uses vegetable rennet, making it suitable for vegetarians. The cheese has a striking orange color from the addition of annatto, a natural food coloring, and blue veining produced by Penicillium roqueforti.  The contrasting colors make it a great center piece for any cheese tray, but make sure you have extra because it will be the first one gone.  Kitchen-friendly as well as it melts nicely for soups and sauces.  Shropshire has a deep orange-brown natural rind and is generally aged for 12 weeks. It is semi-soft, with a sharp, strong flavor and slightly tangy aroma.  If you like blues, you will love this cheese. Enjoy pairing Shropshire with any dessert wine such as Sauternes and Port or a nice full-bodied red like Zinfandel.   

~ Darrell Scarlott

Alta Badia is an Italian cheese with tangy, savory flavors and aromas that aren't overbearing but distinct.  It has flavors of spice, fruit and earth but isn't too rustic.  This is an elegant cheese with a dense texture that is very smooth and goes perfectly in a Reuben sandwich or on your favorite cracker. Alta Badia takes its name from a valley in the heart of the Dolomite mountains, where Italy borders Austria.  It is made with fresh, whole milk from just a few select dairy farms.  After 180 days of ripening, it takes on the a light brown rind and has a firm consistency. Alta Badia is slightly straw-colored, very flavorful, and aromatic.  Because it melts well, it is used frequently in regional dishes, and is paired with medium-bodied, fruity reds wines like sangiovese or Valpolicella.

~ John Howell, IV

This delicious triple creme cow's milk cheese, from France's Burgundy region, melts in your mouth like butter.  It has some of my favorite, savory flavor components: mushroom, salt and earth.  Just come in to the shop and touch it, and you'll know how good it is! When I tasted this with a glass of Savigny Les Beaune (pinot noir from the city of Beaune), I had a life changing experience...

It would be equally amazing with our wonderful selections of domestic pinots as well!

~ Karen Coughlin