Sonoma Rosso-Italian salame with Pinot Noir and Juniper
Pepperoni-Italian Salame with Red Chilies and Paprika
Sonoma Bianco-Italina Salame with Chardonnay and Rosemary
Soppressata- Italian Salame with Zinfandel & Red Chiles
Fattoria- Italian Salame with Red Chilies & Orange Zest
COLUMBUS- San Francisco
Italian Dry-House spice blend with Burgundy Wines
Soppressata-Italian Salame with sweet fennel and Garlic
Toma - semi-hard, all natural, pasturized, made with vegetarian rennet.
Gouda - aged 10+ months, made with vegetarian rennet.
Original Blue - hints of sweet milk with a peppery finish; a favourite since 2000. Rindless, made with vegetarian rennet.
Bellwether Farms Carmody - pairs well with Pinot Noir, Chardonnay, a dry cider, or malty beer.
Nicasio Valley Foggy Morning - fromage blanc style; 4 time National Award Winner.
Laura Chenel - Cheve, soft goat cheese, very spreadable.
Midnight Moon - a goat cheese aged minimum 6 months, nutty & brown buttery start with a lingering caramel finish. Similar to a gouda, giving a slight crunch to an otherwise smooth & dense cheese.
Lamp Chopper - buttery & creamy, a very young sheep's milk gouda, made with vegetarian rennet
Fog Lights - mushroom notes, with a subtle sweet, yeast-like flavour, similar to a brie. A flavour that intensifies as the cheese ages.
Marin French Cheese Co. Traditional Brie - redolent of sweet milk & light hints of mushrooms. Rich, buttery texture.