Cheese & Antipasti Menu

Currently in our Cheese Case

We sell a variety of imported Italian and artisan domestic cheeses on a rotating basis. The following cheeses are available for purchase this week, Nov 13 – 17.

Please note that, while we update this list at the beginning of each week, it is possible that our supply of any given cheese may sell out during the week. We apologize in advance if your selection is unavailable.

Soft Cheeses

Pecorino Tartufello. Tuscany, Italy. A young, earthy sheep’s milk peppered with slivers of black truffle. The springy, salty sheep’s cheese perfectly compliments the earthy truffles in this Tuscan gem, resulting in a table cheese that is deliciously exotic yet familiar.

CHEVOO. Sonoma, California. Young goat cheese marinated in an infused blend of extra virgin olive oil. Currently available in Italian Truffle, Tupelo Honey & Lime, Fennel Pollen & Orange, Sea Salt & Rosemary, and Dill Pollen & Garlic.

Cowgirl Creamery Mt. Tam. Pt. Reyes, California. A triple-cream, camembert-style cow’s milk cheese. Creamy, lactic deliciousness. Organic and vegetarian. Available by the whole piece only (approximately 1/2-pound per piece).

Cowgirl Creamery Red Hawk. Pt. Reyes, California. A washed-rind cow’s milk cheese. Exceedingly dense and creamy with a noticeable pungency. Organic and vegetarian. Available by the whole piece only (approximately 1/2-pound per piece).

Cypress Grove Humboldt Fog. Arcata, California. An elegant, complex, three week old goat cheese. Chalky in the center and creamy at the edge of its bloomy rind, it is tangy, with classic goat cheese flavors mixing with citrus and herbal notes. It gets runnier and more tangy as it ages. Pair it with a crisp, citrusy white wine like a Vermentino. 

Marin French Petite Creme. Petaluma, California. An individual triple-creme cow’s milk brie-style cheese. A creamy, tangy, spreadable beauty that is perfect on a cheese plate, on a baguette for a quick lunch, paired with berries at brunch, or with a glass of Prosecco. Vegetarian. Available by the whole piece only (approximately 4 ounces each).

Semi-Soft Cheeses

Cabra al Vino (aka Drunken Goat). Murcia, Spain. A young goat cheese washed in Doble Pasta wine and aged for 60 days, it is stark white in color with a rich purple-red rind that makes it incredibly eye-catching on a cheese plate. With the characteristic tangy zip of a younger goat cheese balanced by a gentle sweetness and delicate notes of grape, it is also delicious in a grilled cheese sandwich. Eat alone or pair with a bold, fruit-forward red wine.  

Feta. Thessaly, Greece. Real Greek Feta made using the millennia-old recipe, which includes the use of sheep’s milk and 60 days’ aging in wooden barrels. The result is a creamy and intensely flavorful cheese that is salty and slightly briny with a hint of earthiness. Use it to punch up vegetable or grain salads, on pasta or with chunks of watermelon. Only 2% of the Feta consumed in the US comes from Greece. The real thing is worth a try.

Rusticapra. Lombardy, Italy. A one month old goat’s milk cheese. It develops a dense paste with a springy texture, and a complex earthy flavor that mixes with a hint of sweetness and a dash of acidity. A perfect pairing for a fig and almond cake.

Weinkase Lagrein. Alto Adige, Italy. A delicious, captivating, Toma-style cow’s milk cheese. Bathed in the local Lagrein wine and a mix of garlic, pepper and spices, it develops a rich, meaty flavor and texture reminiscent of salume. Try it with – you guessed it – a glass of Lagrein.

Beehive Cheese Barely Buzzed. Uintah, Utah. A four-month old vegetarian cow’s milk cheese. Made in the cheddar style and hand rubbed with finely ground espresso beans, lavender and vegetable oil. It has a rich, almost beefy taste.

Central Coast Creamery Goat Gouda. Paso Robles, California. A six month old, tangy, slightly nutty, and slightly sweet goat’s milk cheese. Firm.

Cowgirl Creamery Wagon Wheel. Pt. Reyes, California. A 75-day old cow’s milk cheese. Mild sweet and very meltable. Perfect for grilled cheese or eating out of hand. Organic.

Firm Cheeses

Fontina Val D’Aosta. Aosta Valley, Italy. A 6-9 month old washed-rind cow’s milk cheese. Dense, nutty, robust and aromatic. It is a wonderful melting cheese (try it in mac and cheese!) and shines on a cheese plate, especially when accompanied with dried fruits and nuts. Pair it with a Nebbiolo, Barolo or Barbaresco or a crisp white.  Unpasteurized.

Provolone. Lombardy, Italy. A sharp, salty, tangy cow’s milk cheese aged for 9-12 months. While it’s the classic addition to Italian-American sandwiches, it’s also perfect as a counterpoint on a cheese plate. Try it and forget everything you know about mass-produced provolone.

Beecher’s Flagship. Seattle, Washington. A 15-month old cheddar-style cow’s milk cheese. Incredibly complex. Nutty but sharp, salty but sweet, firm yet creamy. One of the best cheddars we’ve ever eaten.

Central Coast Creamery Goat Gouda. Paso Robles, California. A six month old, tangy, slightly nutty, and slightly sweet goat’s milk cheese. Firm.

Central Coast Creamery Seascape. Paso Robles, California. Made from a blend of cow and goat milks, Seascape is a cheddar-style cheese with a semi-firm, smooth texture. The sweetness from the cow’s milk is balanced by the slight tang from the goat’s milk, resulting in an irresistible snacking cheese. Vegetarian.

Rouge Creamery Chocolate Stout Cheddar. Central Point, Oregon. A 24-month-old cheddar made by pouring Rouge’s Chocolate Stout beer over the cheese curds during cheesemaking. The result is a mellow, savory, but sweet cheddar with readily identifiable notes of ale and chocolate. Vegetarian.

Hard Cheeses

Grana Padano. Piedmont, Italy. Made in Italy for almost 1,000 years, it is an aged cow’s milk cheese perfect for grating on pasta or including on your next cheese plate. Nutty and slightly salty, it is similar to Parmigano-Reggiano but a bit more mild. Our Grana Padano is aged over 16 months for a more concentrated flavor. Pair it with a bold red or crisp white wine.

Parmigiano Reggiano. Emilia-Romagnia, Italy. The real deal. A 24-month old Parmigiano, aged twice as long as required to be called Parmigiano Reggiano, for an added depth of flavor and nuttiness. Salty, nutty and sweet.

Pecorino Romano. Lazio, Italy. A hard sheep’s milk cheese made for almost 2,000 years. Salt, hard, tangy and sharp. Can be used for grating but also delicious on a cheese plate.

Piave Vecchio Selezione Oro. Piedmont, Italy. A 12-18 month old cow’s milk cheese. Deliciously nutty and sweet, with texture between firm and hard. A showstopper on a cheese plate. Try it if you like aged Gouda.

Blue Cheeses

Cascadia Creamery Glacier Blue. Trout Lake, Washington The perfect blue for a crowd – salty but sweet, creamy yet crumbly, with a gentle, enchanting blue flavor. It’s the perfect introduction to blue cheese for those that may not have had it or think they don’t like it, but will also keep the blue cheese lover coming back for more. Made with organic milk.


Gigandes Beans in Vinaigrette. Large, meaty beans in a tomato vinaigrette. Add to salads, as a light lunch, alongside a hearty roast, or serve on an antipasti plate.

To see the other cheeses we often stock, please click here: